06 2 / 2012

Salsa Verde Blackbean Veggie Burgers w/Avocado Mayo

One of my all time favorite recipes although people always seem hesitant to try them. A lot of people seems to equate veggie burgers with nasty starchy boca burgers. These are such a great alternative to those, and they can be frozen and heated up whenever!

Also they can be made gluten free (withholding breadcrumbs, or using gluten free ones, and no buns) or vegan (by using veganaise). I approximated the amounts, because I throw a lot of random vegetables in there.

Ingredients: (note: you can add pretty much anything veggie wise as long as you chop it up)

Burger:
1/2 cup Corn Flower
1 Can of blackbeans 
1/4 cup corn (either canned or frozen work, I prefer canned)
1/4 cup fresh spinach
1 yellow onion
1/4 chopped red bell pepper
*1/4 cup chopped mushrooms
1/2 cup panko bread crumbs
1/2 cup salsa verde 
Garlic/Garlic Powder 
1/4 cup carrots (I don’t add these but I think they were on the original recipe.) 
Buns of your choice (I like natural ovens whole wheat light ones for some  

One. Chop onion and sauté in a pan over medium heat. 

Two. Chop all the other vegetables into little chunks and set aside.

Three. While onions are sautéing put corn and can of beans in a large mixing bowl. Mash the black beans a fair amount, I like them to stay a little intact for texture. 

Four. Add mushrooms to the onions and let them get soft. Add either fresh garlic (1 clove) and allow to cook again.

Five. Add all the vegetables to your black bean/corn mixture including the now cooked mushrooms and onions. Mix them all together.

Six. Gradually add corn meal to the mixture and mix, it should be tacky by the time the cornmeal is all added in.

Seven. Add salsa verde in until the burgers are moist again.

You can now either let the mixture set until you are ready to prepare them later or proceed to cook them.

Eight. Form thin 1/4 to 1/2 inch patties. If they are too wide they have a tendency to fall apart and if they are too fat they wont cook all the way through. :’(

Nine. Over an oiled pan at medium heat cook the burgers 3-4 minutes on each side, I test them by once they are golden, poking my finger and seeing if the middle is warm. There is probably a more technical way to do that.

Ten. Put avocado mayo (recipe to follow) on bun, add a couple spinach leaves and tomatoes for ganish.

Enjoy!

Avocado Mayo Recipe
My roommates calls this crack-cocaine because it is so insanely delicious. As previously mentioned you can use vegan mayo instead to appease your vegan friends.

Ingredients:
1/2 Cup Mayo (I prefer olive oil mayo, because I am a freak) 
1 ripe avocado
1 clove crushed garlic

One. In a bowl, mash an avocado until it is creamy. The creamier the better so mash away.

Two. Add in mayo and garlic.

Three. Become addicted and consider eating it with a spoon.

The mayo seems to keep the avocado green for a couple days, but it stays good for about a week (if you get it to last that long). 

30 1 / 2012

This is what I like to call breakfast, over homework, the half eaten edition.
In spirit of using up what’s in the kitchen, I heated up a leftover pita flatbread in the oven while I cooked the other ingredients.
First I fried an egg and put it to the side.
Next I cooked up portobellos with a dash of garlic powder and pepper, and cut them up. Same as the recipe prior, cook until the mushroom turns dark and juicy.
Taking the pita out of the oven I put a dash of cheese added the egg and mushroom.
I really enjoy using mushrooms as a replacement for meat. Nomnomnom.
Also, a favorite staple of mine is sriracha sauce. It’s a sweet and fairly mild chili sauce. When I first started getting it I had to get it from the Asian market, but now you should be able to find it in most groceries.

This is what I like to call breakfast, over homework, the half eaten edition.

In spirit of using up what’s in the kitchen, I heated up a leftover pita flatbread in the oven while I cooked the other ingredients.

First I fried an egg and put it to the side.

Next I cooked up portobellos with a dash of garlic powder and pepper, and cut them up. Same as the recipe prior, cook until the mushroom turns dark and juicy.

Taking the pita out of the oven I put a dash of cheese added the egg and mushroom.

I really enjoy using mushrooms as a replacement for meat. Nomnomnom.

Also, a favorite staple of mine is sriracha sauce. It’s a sweet and fairly mild chili sauce. When I first started getting it I had to get it from the Asian market, but now you should be able to find it in most groceries.

30 1 / 2012

I’m growing some herbs for my kitchen!

On the left is basil, on the right coriander.

I really can’t wait for the basil, pesto galore!!!!

I’m growing some herbs for my kitchen!

On the left is basil, on the right coriander.

I really can’t wait for the basil, pesto galore!!!!

29 1 / 2012

Papa Martin’s Famous Biscuits & Gravy - Every 4th of July my family goes out and wakes up the families on the lake with cannons, those that go on the “bombing run” get breakfast at the Hawley house which is classically biscuits and gravy. Hits the right spot after a night of celebrating and getting up early. Its best to follow with a nap.

This recipe requires mostly packaged ingredients. But one ingredient that is KEY is Williams Country Gravy Mix. I have tried many other kinds and nothing even comes close. If I don’t have this mix, I would rather go without. 

I am not guaranteeing this to be a hangover cure, but it hasn’t ever failed me yet. Best followed with a nap. 

Ingredients:
Bisquick
Williams Country Gravy Mix
Jimmy Dean Sausage
Milk
Soy Sauce
Garlic Powder
Onion Powder
Worcestershire Sauce

One. Preheat oven yada yada. Make bisquick biscuits (2 cups bisquick, 3/4 cup milk???)

Two. In a large pan cook 1/3 tube (per packet of gravy) Jimmy Dean sausage until completely done. Drain most of the grease leaving about 2 tsp in the pan.

Three. Add 1 cup of milk and 1 cup water to the sausage. (per packet of gravy)

Four. Add powdered mix and heat over medium temp, it will begin to thicken within two to four minutes. Stir continually.

Five. Add 3 Tbs Worcestershire (or to taste) and 1 Tbs soy sauce.

Six. Add in 1 Tbs. Garlic Powder, 1 Tbs. Onion Powder.

Seven. Mix all together, at this point I usually add another dash of Worcestershire sauce (Lee & Perrins if we are getting specific, which I am)

Eight. Serve over hot split biscuts and enjoy!

29 1 / 2012

Portobella Mushroom Pita Wraps w/ Garlic Mayo - an easy and fast recipe that is surprisingly filling & meaty (without meat :) ) I found & adapted this recipe while cooking for my vegetarian best friend this summer and LOVED it.
Ingredients:Wraps - Pita WrapsPortobella Mushrooms (sliced)Spring Mix SaladPepper Jack CheeseSeasoning SaltGarlic Powder 
Garlic Mayo:1/2 Cup Mayo (I use the olive oil kind, but it works with any type)2 Tbs. Parmesan CheeseBlack PepperCrushed Red Pepper (optional)Large garlic clove
One. Put mayo in a small dish, add parmesan cheese and crushed red pepper, and a touch of black pepper.
Two. Use garlic press to add one large clove of fresh garlic (1 tsp garlic powder can act as replacement in a pinch)
Wrap Instructions:
One. In a large pan with heated Tbs of olive oil add sliced mushrooms. Season mushrooms in pan with garlic powder & seasoning salt (or whatever you season your portos with)
Two. Let cook until the mushroom begins to “wilt” then turn over, adding more garlic powder to the other side. Turn two more times about two minutes each.
Three.  While the mushrooms are cooking spread mayo over pita bread, then add spring mix lettuce & cheese (optional). 
Four. When mushrooms are dark brown and soft remove from pan and cut into large 3/4” in squares. Put on top of cheese in pita.
Five. Enjoy!
(sorry no pictures.. they were gobbled up too fast)

Portobella Mushroom Pita Wraps w/ Garlic Mayo - an easy and fast recipe that is surprisingly filling & meaty (without meat :) ) I found & adapted this recipe while cooking for my vegetarian best friend this summer and LOVED it.

Ingredients:
Wraps - 
Pita Wraps
Portobella Mushrooms (sliced)
Spring Mix Salad
Pepper Jack Cheese
Seasoning Salt
Garlic Powder 

Garlic Mayo:
1/2 Cup Mayo (I use the olive oil kind, but it works with any type)
2 Tbs. Parmesan Cheese
Black Pepper
Crushed Red Pepper (optional)
Large garlic clove

One. Put mayo in a small dish, add parmesan cheese and crushed red pepper, and a touch of black pepper.

Two. Use garlic press to add one large clove of fresh garlic (1 tsp garlic powder can act as replacement in a pinch)

Wrap Instructions:

One. In a large pan with heated Tbs of olive oil add sliced mushrooms. Season mushrooms in pan with garlic powder & seasoning salt (or whatever you season your portos with)

Two. Let cook until the mushroom begins to “wilt” then turn over, adding more garlic powder to the other side. Turn two more times about two minutes each.

Three.  While the mushrooms are cooking spread mayo over pita bread, then add spring mix lettuce & cheese (optional). 

Four. When mushrooms are dark brown and soft remove from pan and cut into large 3/4” in squares. Put on top of cheese in pita.

Five. Enjoy!

(sorry no pictures.. they were gobbled up too fast)

29 1 / 2012

Ingredients: 
Zucchini* (green & yellow)
Olive Oil
Lemon Juice
Salt 
Pepper
Black Olives (sliced) 

Extra**:
Avocados
Goat Cheese (if you don’t add the goat cheese, this is vegan as well)
Pine Nuts
Onion
Balsamic Vinegar 

* If you don’t like zucchini you can use cucumber, I have done it several times and its just as good. Just make sure to stop peeling when you get to the seeds. 

**The basic recipe for this is just the top ingredients, I generally add whatever other yummy stuff I have. I usually add cherry tomatoes, but I didn’t have any :( !

One. Use a vegetable peeler to peel the skin of the zucchini. If you don’t have a veggie peeler you can use a paring knife, just don’t sue me if you cut your arm off.

Two. Once all the green has been removed from the zucchini, get a dish and continue to peel it, turning sides occasionally until it is all sliced.

Three. Add in a lemon’s worth of juice, several tablespoons of olive oil, and three to four tablespoons of balsamic vinegar to taste.

Four. Seasoning: Garlic powder, coarse salt, and pepper.

Five. Extras: I put in onions, chopped coarsley. Black sliced olives. Avocado chunks.

Six. Stir together and refrigerate, giving at least 20 minutes to meld flavors. Serve with goat cheese sprinkled on top.

26 1 / 2012

From Monday.
strawberriesspinachgoat cheesebalsamic vinegar 
You know how to toss a salad right? Step one. Mix the salad together with a fork.Step two. Get ingredients pretty much everywhere but in your bowl and mouth.

From Monday.

strawberries
spinach
goat cheese
balsamic vinegar 

You know how to toss a salad right? 
Step one. Mix the salad together with a fork.
Step two. Get ingredients pretty much everywhere but in your bowl and mouth.

(Source: sundressedceleste)

25 1 / 2012

So for my first “recycled” meal this week I needed to use up some mushrooms. I had the perfect excuse because Jess came over for dinner!

Ingredients:
chicken breasts
whole grain noodles
garlic
onions
dried basil
dried oregano
spicy sprinkles (crushed red pepper)
balsamic vinegar
red wine 
mushrooms 

Turn the oven on to 475.

First I sautéed about 5 cloves of garlic, you can use less but I am just really into fresh garlic. With about three tablespoons of olive oil in a small skillet. I threw in some dried basil and oregano as well. 

I let the oil & garlic heat up til it was crackling and then poured it into a container and let it soak in there for about 30 minutes. 

Saving the oil in the pan I put half an onion and caramelize on low for about 75 years. Or 20 minutes, whatever.

While those are getting brown, I mix bread crumbs and fake parmesan cheese in a bowl and dredge the chicken in it. Put it in a dish and bake for 30-45 minutes (less or more depending on your breast size ;) )

Adding mushrooms to the now caramelized onions , turn the heat to a bit past medium and let them cook down.

Boil noodles for as long as the box says. (I like them al dante but find that with whole grain noodles if it says 10 minutes you are safer with 12 minutes.)

I prefer to use as few dishes as possible, so after your noodles are done set them aside and pour your oil, onion, mushroom mix into the pot. Bring up to heat again.
Next add about a half cup of red wine and let boil down again. After the mix has mostly boiled down add balsalmic to taste, I put in about 1/4 cup but it could have used more.) Once again let it boil down, this time leaving it a bit wet.

Toss your noodles with your sauce and mushrooms (I would have included fresh spinach here, but didn’t have any). Just before serving toss in a little parmesan and if you wish, spicy sprinkles.

Pull chicken from the oven and cut into strips, and put on top, or leave whole for plate presentation.

Feel free to pour the rest of the bottle of wine for yourself and enjoy!

25 1 / 2012

So, its the end of the month, which means I am short on grocery money because I choose to spend it on more amusing things.

That said, my goal for the week is too cook with ONLY things we already have in our fridge and pantry. This is only an issue because I primarily cook with fresh raw food (or try to). So I will be using staples like rice and pasta mixing them with whatever fresh veggies we have.