Sunday, December 27, 2009

Veggies Patties Part 2

I'm gonna do it right this time. And by right I mean I'm going to remember to use Bread Crumbs (or Saltines) because I think that's why the Patties didn't turn out last time I attempted them.

I'm using Quinoa this time.
I know, I need to work on getting better lighting in the winter months, but trust me, it's Quinoa.
I forget the ratio, but it's quicker than Rice and Garbonzo Beans. This is Red Quinoa. Not sure why, but I'm told I like it better, or it's healthier or something.

While that's cooking, gather your Veggies.
Chard, Red & Yellow Peppers, Shiitake Mushrooms, Arugala, Garlic, Jalepeno Pepper.

Chop them all, but set the Arugala aside.

Again, this step is probably unnecessary, but I'm lightly Sautéing the Veggies first.
So Sauté the Garlic & Jalepeno.

Throw in the rest of the Veggies, minus the Arugala.

Keep an eye on the Quinoa.
It's done. Or almost, we don't want to over cook it.

In a separate bowl combine the Quinoa & Veggies & Arugala.
Season to taste; Tamari, Paprika, White Pepper, Chipotle Powder, Turmeric etc.

Don't forget the Bread Crumbs.
Mix.
Add the Eggs.
I had quite a bit of Quinoa, so I'm using two Eggs.
I normally wouldn't do an experimental batch this big, but I didn't have enough Quinoa to justify saving the last little bit, so I just used all I had.

Anyway,
Mix it up real good.
Yeah like that.

I got a screwball for you too.
I'm trying Lentil Patties as well.
Just cook up some lentils.

Add Bread Crumbs.
And Egg.
Mix.

Again, heating a pan with oil and throwing a small ball of Quinoa & Veggies or Lentils in and forming them into a Patty in the pan.
Like so.


They actually turned out pretty well.
Just as tasty, but much better structure-wise. I'm blaming the Bread Crumbs.

They were still pretty fragile. They held together pretty well when I flipped them, but broke apart easily enough once cooked. I don't think it would fare too well in a bun if you were to eat it like a Lamburger. Plus it was pretty dry, especially the Lentil Patty. I used some Faux Goddess Dressing my housemate Bob whips up, which is a Tahini based Vinegarette to spread and dip the Lentil Patties in.

I refrigerated the stuff I didn't use and I'm not sure if it's the temperature or the loss of freshness, but it didn't stick together as well the longer it was in the fridge.

Good luck and Enjoy

Friday, December 25, 2009

Rice & Garbonzo Patties

So, I have it my head, that, like the lamb burger, you can mix anything together with bread crumbs or crackers & eggs...

So, lets test this theory.

Gather ingredients:
Garbonzo Beans, Rice, Serrano Peppers, Asparagus, Shiitake Mushrooms, Garlic, Basil.

Chop & Saute Garlic & Serranos.

Chop the rest.

Lightly Saute.
We'll be cooking them again when we make them into Patties, so here is probably not necessary... but whatever, it'll be easier to mash 'em up if they're a little tender.

Put in bowl & season.

Add Rice & Beans and mash it up.

Add an Egg.
I'm also putting in Nutritional Yeast for some reason.

Mix it all up.

I put a wad of this mix in a heated pan with a bit of oil and shape it into a Patty.
It doesn't have quite the same constitution as the Ground Lamb, so it's easier to form in the pan.

In theory, after it has cooked enough on one side, it will stick together well enough to at least flip in one piece.
Such is not the case.

Probably because I forgot to put in Bread Crumbs or Saltines.
Meh.
Weak.

Still tastes pretty good though.

But you only fail if you give up, really.

Wednesday, November 11, 2009

Stop Wasting Food

50 Ways to make the most of your food.
I did not know you could freeze eggs. I'm going to have to get more ice cube trays.

Thursday, November 5, 2009

Fried Mashed Potatoes & Icy-Hot Java

I was too hungry to think of shooting this and it just sort of happened. I spose it could be like a cooking-in-tongues, completely un-pre-meditated. Like I channeled some deceased cook formerly employed at a greasy spoon with aspirations for a 5-star restaurant. I just made it and it kind of blew my mind:
I'm sure to the lay person it looks pretty disgusting. I'm blaming the lighting, it was dark at 5p already (thanks saving-me-from-the-day-light time.. er something) but I didn't want to do anything too fancy because I was hungry and we had a house meeting.

On the left we have Icy-Hot Java, which consists of; Chocolate (Hemp) Milk, Cold-Pressed Coffee & Peppar (Absolut's (it was a gift) Hot Pepper) infused Vodka.

The mess on the right is Mashed Potatoes w/ a Chicken, Mushroom & Veggie medley. I can't remember what the veggies were, probably White Chard and Broccoli.
Of course the medley went through the usual sauted Garlic & Serrano Peppers and seasonings.
The Mashed Potatoes... well, I made Mashed Potatoes--Rinse, Cube, Boil, Mash. I mixed it all up in an iron skillet though, Garlic, Hot Pepper, Basil, Sage, Tamari, Balsamic Vinegar, Turmeric, Paprika, White Pepper and fried it so it had a modestly crisp skin on a couple sides.

Holy Bawls.

I'm probably going to make it again for Turkey Day, which will be celebrated early (Tuesday?) when my sister will be here because I will be working all day on (Thursday) T-Day.
I have a very lucky sister.

Wednesday, November 4, 2009

Urban Gardening

No more excuses:
Well that's lame, guess you're going to have to view it here.

Saturday, October 31, 2009

Monday, October 19, 2009

Curry Potato Stew

I recently acquired 25 pounds of Yukon Gold Potatoes.
Not more than three hours later... the party with whom I was with when I acquired these spuds and I ate at an ale house where the soup of the day was a chicken vegetable potato-based soup.
I'm no rocket-scientist, but the pieces to the puzzle seemed to be adding up.
And it's been awhile since I've made a soup like this, so here we go.

Gather the Potatoes.
I rarely use all the ones I originally put in the pot, but you gotta start somewhere.

Dice.

Fill pot with water.
Turn on high.
The goal for this step is to bring them to a boil.
I added a couple Yams from our CSA.

Gather other ingredients.
Garlic, an array of Peppers, Broccoli, Mushrooms, Zucchini, Rosemary, Arugala, Sage, I think Basil made it in there as well.

Chop.
The Potatoes should be boiling about now.
You can stab with a fork, the more cooked they are the easier they will be to spear.
Use your better judgment, always, but once they begin boiling it only takes a couple minutes for them to over cook.
Remove from heat and drain.

I'm separating a pan-ful to fry the crap out of them for added texture to the over all stew.
You don't need anything too fancy, just oil, salt & heat, stir occasionally, try to cook all sides.
Remember, Salt is what makes Potatoes taste bad if you don't add it.
This optional step won't work too well if the Potatoes are over cooked, they still need a bit of structural integrity.

While the Potatoes are cooling or frying, fry up the Veggies.
Again, minimal, just oil, salt, modest seasoning if so desired, heat.

In the blender, I put a few spears of raw Asparagus and filled 2/3 full of the cooked Potatoes.
I also added some of the Veggies I'm frying up. It's fine if they're not thoroughly cooked.

Can you guess what the next step is?
Congratulations.
You can add (faux)Milk or the water you boiled the Potatoes in.
It should get nice and Creamy.

Pour into separate pot.
Season to taste. I used, Turmeric, Curry, Paprika, Tamari, etc.
I also added a can of Coconut Milk

Add the Veggies when they're ready. Along with the Potatoes you set aside and fried the crap out of.
Stir.
Taste.

Holy Bawls!
That's pretty amazing.

Viola!

Thursday, October 8, 2009

Lamb Burger Patties

I know I've been a bit behind on my posts. I have a few in que, I was going to try to update once a week, but excuse, excuse, excuse, so that didn't happen.
The moral of the story is, it's October, so it's not really grillin or BBQ season any more, but I just had a BBQ last night and grilled this.
This, however, was shot several weeks ago, but really it's the same thing.

Gather ingredients.
Ground lamb, Arugala Blossoms (because the blossoms are all that's really growing now), Saltines, Tamari, Egg, Basil, Serrano Pepper, Garlic, Crumbled Cheese.
Spices are not pictured, but it's the usual; Pepper, Paprika, Turmeric, etc.

I use one pound of ground meat, lately it's been lamb, but this will work with beef, bison, turkey, pork, chicken, any ground meat.
And you can really put anything you want in it. Try different themes: Greek-- Artichoke Hearts, Olives. South West--Black Beans, Corn (Chips). Italian-- Tomatoes, Olives, Oregano (just kidding about the Oregano. Don't ever use Oregano. Oregano is for posers). Middle Eastern-- Feta, Olives, Curry. The sky's the limit.

It's basically meatloaf in patty form, so it's best to keep the patties separated, otherwise, what's the point?
You can use anything really, but some materials are better than others. Tin foil works well. So does the wax paper they wrap the meat in.
Whatever you use, I would recommend folding it, or putting two layers between the meat if you freeze it. It will be so much easier to separate than a single layer.

Okay, mix everything

Season to taste.

Test the saltines for freshness.
Perfect.

I use 10 Saltines, and one Egg for texture purposes.

Mash it all together.
Yeah like that.
Until it's evenly mashed.

If you cut the meat wad in half, then in half again, you will have quarter pound patties.
Grab one of the quarters, roll it into a ball, flatten, place on foil, repeat three times.

Viola.
~*~

Weird.
It just occurred to me that I don't have a picture of the finished dish.
I'll see what I can do about that.