Posts Tagged With: baking

DIY veggie burgers… the basics

All this newly found information about the pink goo that McDonald’s had in their burgers is surely getting some folks more interested in finding out the facts about what is in the food we are consuming. I have to say it is pretty disgusting what the FDA will allow … The good news is that the more we find out, the more we want to eliminate the crap and make out own food and often meat products. The bad news is that just eliminating meat isn’t going to cut the crap, so to speak. Many vegetarian alternatives are just as processed. So .. by popular demand, here is a basic veggie (bean ) burger you can easily make at home…..

Ingredients:

2 cans beans ( your choice, I often use kidney. even better, use organic)

2 eggs, beaten

a good pinch of sea salt

a good pinch of black pepper

dry oatmeal (about a cup )

1 cup fresh spinach

olive oil

what you will do:

1.preheat oven to 375

2. drain and rinse beans

3. mash beans… you can do this by hand, or in a food processor. If using a food processor, add a little olive oil and a splash of water to help out!

4. Mix remaining ingredients together with the beans. The mixture should be wet, but not runny. If it seems too wet, add more oatmeal.

5. Now , here is the messy part! Using your hands make patties … the size is really a personal preference, but thinner patties cook faster and stay together better…..

6. Place patties on cookie sheet and lightly coat the top with olive oil. sprinkle lightly with sea salt

7. Place patties in oven. Cooking time will vary , depending on the patty size, but for me it is about 45 minutes. When the patties begin to look crisp on the outside, carefully flip over and coat the other side with olive oil and a sprinkle of sea salt, place back in oven until crisp.

Ta-da! you just made veggie burgers!!!  Now you can add other ingredients to the mix!

suggestions and some of my favorites:

diced mushrooms, feta cheese, garlic, fresh rosemary, onions, chopped black olives,  shredded carrots, water chestnuts….

 

 

Categories: recipes | Tags: , , , , , , , | 4 Comments

Blueberry Pie with Rosemary

If you’re looking for a little twist on the ordinary for your holiday gatherings, or just an easy weeknight desert, this is sure to be a winner!

Blueberry & Rosemary Pie Recipe

Filling ingredients:

  • 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
  • 1/2 teaspoon lemon  or orange zest
  • 3/4 Tbsp lemon juice
  • 1/2 teaspoon  vanilla
  • 1/2 cup all-purpose flour (3/4 cup if using frozen blueberries)
  • 1/2 cup white granulated sugar  (* if you like your pie on the sweeter side, use 3/4 cup)
  • 1/4 teaspoon cinnamon
  • dash of sea salt
  • 2 Tbsp butter (unsalted), cut into small pieces
  • 1 tsp chopped fresh rosemary
crust:
  • 2 frozen roll out pie crusts ( and kudos to you if you want to make your own!)

Egg wash ingredients:

  • 1 egg
  • 1 tablespoon milk

what to do:

1  Unroll 1 pie crust into pie pan and press into edges.  (Be careful, they can tear easily)

Gently mix  all ingredients, except butter and crust  (this includes : blueberries, sugar, flour, cinnamon, lemon or orange zest, salt ,rosemary,  vanilla and lemon juice )in a large bowl. Transfer them to the  crust in the pie pan. Dot with butter pieces. Roll out remaining dough. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Cut a small (nickel size) hole in the center of the pie crust (so steam can escape while cooking). Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.

3  Whisk egg and milk together to make an egg wash.

4  Remove the unbaked pie from refrigerator. Brush the top with egg wash.. Place the pie on the middle rack of the oven with a parchment paper or Silpat lined baking pan positioned on the lower rack to catch any filling that may bubble over. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. Transfer to a wire rack to cool. Let cool completely before serving.

fantastic with vanilla ice cream!!!

Makes 8 servings.

Categories: holidays, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , | 2 Comments

chips for dips

Here’s a simple way to bake and season corn tortillas to make a very yummy chip. (just ask my husband, he is hooked!) They make a perfect side to go with the spinach enchiladas!

what you will need:

  • small corn tortillas (about 1/3 of  package or roughly 10 tortillas)
  • 1 tbs. canola oil
  • ground cumin (i use a spice grinder to grind my own)
  • granulated tomato chicken boullion (i find this in the international/mexican food section of the grocery store)*** you can easily substitute plain, or garlic salt for vegetarian/ vegan options
  • cookie sheet
  • large mixing bowl

what you will do:

  1. preheat oven to 400o
  2. cut tortillas in to 8 triangle sections (like a pie)
  3. place in mixing bowl
  4. add canola oil and toss gently until coated (i like to use tongs to keep my hands clean)
  5. place on cookie sheet in single layer (it is ok to overlap some, but the more space they have the better and cripier they cook)
  6. sprinkle with ground cumin and the tomato-chicken bouillon
  7. place in oven and bake 10 minutes
  8. remove from oven and rearrange (again, the tongs work great)
  9. place back in oven and bake about 6 more minutes or until crispy
  10. serve immediately with your favorite dips



Categories: recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , | 1 Comment

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