Caleb asked for a veggie burger and sweet potato fries for his birthday meal. a week plus later, i delivered. found some recipes online that i was very happy with and will definitely use again. we served the burgers with pepper jack cheese, cabbage salsa and guacamole. yummy and FILLING.
* 1 12oz Can Black Beans (or 1-1/2 cups cooked yourself)
* 1 chopped & boiled potato (any sort, soft enough to mash)
* 1/2 yellow onion, minced
* 1-2 cloves garlic, minced
* 2T chopped cilantro
* juice of 1 lime
* 1 T cumin
* cayenne to taste
* 1tsp salt
* dash o pepper
* about 1/3 cup cornmeal (enough to form patties)
* 1/2 jalapeno (optional)
* 1 ear of corn cooked & shaved (optional)
Mash up the beans and potato. Add the rest of the ingredients and mash together with your hands. Form into patties of desired size and fry em up in plenty of olive oil until crispy.
A couple tips:
--Let the mixture sit for a while to let the cornmeal soak in and firm it up. i didnt do this and the later ones really turned out better and firmer than the first ones i cooked.
--after the first few, i also found that dredging the burgers in flour helped them brown nicely.
--we also added an egg b/c there didnt seem to be much in the recipe to help with binding. not sure if you'd need it or not.
recipe found at: http://brainfag.com/writing/156/
Tuesday, January 29, 2008
Spicy Sweet Potato Fries
These have a perfect bit of spice to them! Don't even need ketchup.
Credit for this recipe goes to this blogger where full post and photos may be found.
Sweet Potatoes, one per person
Olive oil (see below)
Seasoning Mix:
2 T ground coriander
1 T ground fennel
1 T dried oregano
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
Preheat oven to 425 F. Peel sweet potatoes and cut into strips about 3 inches long and 3/4 inches thick.
In mortar and pestle or spice grinder, grind together coriander, fennel, oregano, and Aleppo pepper. Mix in salt. (This makes enough for several batches of sweet potatoes, so you'll need a small jar to store the extra.)
In plastic bowl, toss together cut sweet potatoes, olive oil, and spice mixture. You will need about 1 T olive oil and 2 tsp. of the spice mixture for every two sweet potatoes, depending on how spicy you like it.
Spray flat roasting pan with non-stick spray. Spread out sweet potatoes in single layer. Roast 30-40 minutes, turning about every ten minutes. Sweet potatoes should be softened through and lightly browned when they're done. (They will only be slightly crisp. If you wanted them crisper I might increase the temperature to 450 F or use convection if you have it, but sweet potatoes never get as crisp as fried potatoes.) Serve hot.
Credit for this recipe goes to this blogger where full post and photos may be found.
Sweet Potatoes, one per person
Olive oil (see below)
Seasoning Mix:
2 T ground coriander
1 T ground fennel
1 T dried oregano
1 T Aleppo Pepper (or use a smaller amount of cayenne pepper)
2 T kosher salt
Preheat oven to 425 F. Peel sweet potatoes and cut into strips about 3 inches long and 3/4 inches thick.
In mortar and pestle or spice grinder, grind together coriander, fennel, oregano, and Aleppo pepper. Mix in salt. (This makes enough for several batches of sweet potatoes, so you'll need a small jar to store the extra.)
In plastic bowl, toss together cut sweet potatoes, olive oil, and spice mixture. You will need about 1 T olive oil and 2 tsp. of the spice mixture for every two sweet potatoes, depending on how spicy you like it.
Spray flat roasting pan with non-stick spray. Spread out sweet potatoes in single layer. Roast 30-40 minutes, turning about every ten minutes. Sweet potatoes should be softened through and lightly browned when they're done. (They will only be slightly crisp. If you wanted them crisper I might increase the temperature to 450 F or use convection if you have it, but sweet potatoes never get as crisp as fried potatoes.) Serve hot.
Wednesday, January 23, 2008
Garlic, Spinach and Chickpea Soup
INGREDIENTS
2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
3-4 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
2/3 cup heavy cream (i use fat free half and half)
2 tablespoons tahini
2 tablespoons corn starch (can use cornmeal)
9 oz spinach, shreded
ground cayenne pepper to taste
salt to taste
DIRECTIONS
Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander and fry another minute.
Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender, about 5 more minutes.
In a small bowl, blend the cream, tahini, and corn starch. Mix into the soup.
Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Serves 6
2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
3-4 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
2/3 cup heavy cream (i use fat free half and half)
2 tablespoons tahini
2 tablespoons corn starch (can use cornmeal)
9 oz spinach, shreded
ground cayenne pepper to taste
salt to taste
DIRECTIONS
Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander and fry another minute.
Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender, about 5 more minutes.
In a small bowl, blend the cream, tahini, and corn starch. Mix into the soup.
Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Serves 6
Monday, January 21, 2008
Vanilla-Scented Granola
Caleb's mom gave me a bunch of her favorite recipes at my request. She's an amazing cook! Every recipe I've tried so far is great. This is one that I've really been enjoying with my Breakfast Delight. Or just as a warm snack fresh out of the over, like I am right now. :)
4 cups old fashioned oats
1 cup sliced almonds
½ cup packed brown sugar (I used 1/3 c)
¼ tsp salt
1/8 tsp ground cinnamon
1/3 cup vegetable oil
¼ cup honey
2 T. sugar (I used one)
4 tsp. vanilla extract
Position rack in middle of oven and preheat to 300 degrees F. Lightly spray large baking sheet with nonstick spray. Mix first five ingredients in large bowl (I sometimes throw in some coconut). Combine oil, honey and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. Store in airtight container at room temperature.
Makes about 8 cups.
4 cups old fashioned oats
1 cup sliced almonds
½ cup packed brown sugar (I used 1/3 c)
¼ tsp salt
1/8 tsp ground cinnamon
1/3 cup vegetable oil
¼ cup honey
2 T. sugar (I used one)
4 tsp. vanilla extract
Position rack in middle of oven and preheat to 300 degrees F. Lightly spray large baking sheet with nonstick spray. Mix first five ingredients in large bowl (I sometimes throw in some coconut). Combine oil, honey and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.
Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. Store in airtight container at room temperature.
Makes about 8 cups.
Thursday, January 17, 2008
slow-cooked sauerkraut pork chops
My mom put this together in my crockpot for us this week, and boy did she deliver! The pork chops were so tender they just about fell apart. Even if you aren't a big fan of sauerkraut, you will like these chops...
4 thick (1") or 6 thin pork chops (can be on-the-bone)
brown these in a skillet however you like (with or without being dredged in flour). set aside & add a little water to the drippings in the pan to loosen.
2 lbs. sauerkraut, drained a little (keep some of the liquid with the kraut)
1 sliced apple (preferrably Granny Smith, but whatever kind you like that's good for baking)
in a small bowl, combine:
1 pkg. onion soup mix
1/4 c. brown sugar
layer the chops, kraut, apple & dry soup mixture in your crockpot, and pour the pork chop drippings over the top. you can also add 1/4 c. water to keep things moist as it cooks. cook on high for 1 hour, then on low for 6 hours. serve it up with some crusty rolls. smile. rub belly. crack open some good German beer.
4 thick (1") or 6 thin pork chops (can be on-the-bone)
brown these in a skillet however you like (with or without being dredged in flour). set aside & add a little water to the drippings in the pan to loosen.
2 lbs. sauerkraut, drained a little (keep some of the liquid with the kraut)
1 sliced apple (preferrably Granny Smith, but whatever kind you like that's good for baking)
in a small bowl, combine:
1 pkg. onion soup mix
1/4 c. brown sugar
layer the chops, kraut, apple & dry soup mixture in your crockpot, and pour the pork chop drippings over the top. you can also add 1/4 c. water to keep things moist as it cooks. cook on high for 1 hour, then on low for 6 hours. serve it up with some crusty rolls. smile. rub belly. crack open some good German beer.
Wednesday, January 16, 2008
What we like to do with leftover rice.
Vanilla Rice Pudding
1 c. leftover long-grain rice
about 2 1/2 c. milk
1/4 c. white sugar
1 cinnamon stick
-- heavily simmer in sauce pan for about 20 minutes (adjust milk quantity if needed)--
1/4 c. brown sugar
1 egg
--mix together in a seperate bowl. Add a few tablespoons hot rice to this mixture white stirring. Add a few more tablespoons and stir. Then, add brown sugar and egg mixture to the saucepan of rice and mix together.
-- stir until very creamy, about 10 minutes
-- add 1 t. vanilla and serve
1 c. leftover long-grain rice
about 2 1/2 c. milk
1/4 c. white sugar
1 cinnamon stick
-- heavily simmer in sauce pan for about 20 minutes (adjust milk quantity if needed)--
1/4 c. brown sugar
1 egg
--mix together in a seperate bowl. Add a few tablespoons hot rice to this mixture white stirring. Add a few more tablespoons and stir. Then, add brown sugar and egg mixture to the saucepan of rice and mix together.
-- stir until very creamy, about 10 minutes
-- add 1 t. vanilla and serve
Tuesday, January 15, 2008
Made this up tonight and I need to write it down before I forget.
It turned out so well. Yummy.
Pumpkin and Peanut Soup
2 c. diced onion
--saute 6-7 minutes with a bit of olive oil--
add:
1 T. curry powder
1 1/2 t. cumin
1/2 t. salt
1/4 t. pepper
2 crushed garlic cloves
-- continue to saute 1 min.--
add:
3 c. veggie broth
1 can pumpkin
1 c. shredded carrot
-- simmer for 20 minutes or so--
add:
8 T. smooth, natural peanut butter
more salt and pepper to taste
--do not boil, only re-heat--
Serve topped with rice and diced scallions on top.
Pumpkin and Peanut Soup
2 c. diced onion
--saute 6-7 minutes with a bit of olive oil--
add:
1 T. curry powder
1 1/2 t. cumin
1/2 t. salt
1/4 t. pepper
2 crushed garlic cloves
-- continue to saute 1 min.--
add:
3 c. veggie broth
1 can pumpkin
1 c. shredded carrot
-- simmer for 20 minutes or so--
add:
8 T. smooth, natural peanut butter
more salt and pepper to taste
--do not boil, only re-heat--
Serve topped with rice and diced scallions on top.
Tuesday, January 1, 2008
sea-salted smoky almond chocolate bark
Since Cheryl voiced her affinity for this flavor of gourmet chocolate bar (at World Market for $6), I saw this recipe in the paper and thought I'd post it. Easy, gourmet-tasting, and frugal. Maybe we could call this Cheryl's Bark instead! Makes 15 pieces
8 oz. Nestle Chocolatier 53% cacao dark chocolate baking bars, broken into small pieces
1/2 c. smoked almonds, coarsely chopped & divided
1/8 tsp. sea salt, preferably large crystal
Line an 8" baking pan with waxed paper.
Microwave chocolate in a small, uncovered, microwave-safe bowl on high (100% power) for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10-15 second intervals, stirring just until melted. Stir in 1/4 c. of the almonds.
Pour into prepared baking pan. Sprinkle with remaining almonds. Tap pan several times to spread chocolate and settle nuts. Sprinkle with sea salt. Refrigerate for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
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