I Dream of Steak

I've been meaning to post some more but I've come down with a summer/spring cold. However, while I gather my thoughts from my haze of cold medicine, I'll leave you with this rendition of my dream last night. I took the liberty of guessing what my dog was dreaming of: pretty sure I've got it right. If the image is tiny you can click on it to enlarge. Enjoy!

Veggie Burgers: The Good, The Bad, and The Ugly

I love hamburgers in the summer and so in order to mimic them I thought that I’d give these veggie patties a try. I gave them a try because the recipe comes from Guy Fieri, who is a huge meat lover. While I changed the recipe a tiny bit because I was missing some ingredients, they still had the same problem that I have with most veggie patties: They are so dry! Even with the yummy garlic mayo. I have to agree with Heidi from 101cookbooks that veggie burgers are dry because of the bun. It's just all fiber on fiber on top of bread, creating what I call the Sahara Experience in your mouth. I should have done what she does, use the patty as the bun and pile all the yummy stuff in between the patties. I trusted Guy though because he’s such a huge meat eater. So what did I do with the other two patties that were left over? Well my friend, I rescued them. I took one to work the next day, put it, some tomato, lettuce and garlic mayo in a tortilla and made a wrap. It was really tasty and not dry at all, due to the lack of bun. I think that next time I make them I’ll make this recipe instead of the mayo.

When it comes to veggie patties in general, there are a few that I just won’t eat. Gardenburger is one of them, as is the “flame broiled” or whatever Morningstar version of the gardenbuger. The taste is just too strange to me. Plus, they give me horrible gas. Yes, that’s right, I said it. Gas! It’s just best to stay away from them entirely. Then there are the other veggie patties, those homemade concoctions that you find all throughout the internet on vegetarian websites. These are almost always dry AND lack flavor. So once I find a recipe that I think has some actual flavor and has the potential to be not Sahara-ish, I will now either follow Heidi’s lead and use them for buns or make them into a wrap. You'll have to endure one more blurry photo as I had Jenn take it with her iPhone.


Now, without further ado, the following is my take on Guy’s “burger”.
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 6 min
Level: Intermediate
Serves: 4 servings
Ingredients
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced green bell peppers (fairly large dice on this one)
1 teaspoon diced jalapeno (don't forget to remove seeds AND veins)
1 1/2 tablespoons diced garlic
1/2 cup black beans, drained
1/2 cup chickpeas, drained
1/2 cup white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
2 teaspoons dried parsley flakes
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Directions
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, once formed tightly wrap each in saran wrap and refrigerate for 30 minutes. Wrapping them will greatly help them stick together when you cook them.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

If making a wrap chop in half to fit into tortilla. Eat with tomato, lettuce and either garlicy mayo, or the recipe mentioned above.

Chow!

Mushroom Tofu Ragu aka Disappointment City

Dear Emeril,

For years now I have loved your recipes, your show has often been a bit much for me but your recipes have never disappointed. That is, until last week. I love your new Emeril Green show but what were you thinking? I stirred up your Mushroom Tofu Ragu, excited by a nice, healthy version of one of my favorite dishes. It was terrible! Really almost inedible. I know that you were pandering to the vegetarian but what you were really doing was continuing the myth that vegetarian food has to taste bad. It was so sweet, not to mention the weird/bland flavor that it had. I was so disappointed that I’m not even going to post a photo of it because frankly, even that was pretty unappetizing to look at.

Your disappointed fan,
Angie

Day Five: International Love

The people at my work LOVE to eat an in accordance we honor just about all the holidays. Cinco de Mayo is one of our favorites and we had a potluck today. The food was ,as always, exceptionalg and I brought chips and dip and International Quinoa Salad. You'll have to forgive the poor photo quality because it's a bit strange to be photographing food at your desk so I had to be sneaky about taking it.

This is the International Quinoa Salad recipe that I altered from Fat Free Vegan. I didn't have all of her ingredients so the following is my version.

International Quinoa Salad
Quinoa:
1 1/2 cups quinoa, rinsed very well
3 cups water
2 clove garlic, minced or pressed
1/2 tsp. salt (optional)

Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped kernels of
1 cup frozen corn kernels
1 jalapeno pepper, seeded, de-veined, and minced
1 1/2 cups cooked chickpeas (or (1) 14 oz can, rinsed and well drained)
1/2 cup scallions, thinly sliced
1 1/2 cup chopped cilantro
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
Dressing:
1/3 cup freshly squeezed lime juice (NOT lemon)
1/2 teaspoon salt, or to taste
3 cloves garlic, pressed or minced
1/4 - 1/2 teaspoon chipotle chili pepper

Rinse the quinoa VERY well until water runs clear. Let drain for about a minute. Put the quinoa in the water and bring to a boil, then lower heat to a simmer. The quinoa will expand in size and will be ready after about 20 minutes. Drain. Fluff the quinoa and allow it to cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve.
Makes about 10 servings.

Cuatro de Mayo Soup

One of my favorite recipe blogs is Cheap, Healthy, Good, where the title pretty much sums up the content. Flavorful, healthy recipes on a budget! Everything that I love all on one website. While searching for vegetarian recipes for this month I hit up the site pretty hard since I knew that the dishes wouldn't be calling for 4 cups of cheese. (what's up with so many vegetarian recipes calling for 4 cups of cheese)?

On this site there was posted a black bean soup recipe that looked intriging to me because first she got the recipe from Mark Bittman who I believe really does know how to cook everything, or at least can give you a good running start on unfamiliar foods. Second, it has a fried on top of it! I"ll let you in on a little secret passion of mine: poached or fried eggs on top of food. It may sound strange if you've never tried it, but the eggs lend certain recipes a richness they would otherwise not have without overpowering the dish. Plus, they give you a punch of protien, although, this soup certainly doesn't need that.


Short of time last night I opted to make this recipe which came together in about 20 minutes and let me tell you: it was hands down one of the best soups that I've ever had. Simple to make, a complexity of flavors, the creaminess of the egg, and the brightness that the lime and cilantro lend to it make this soup a keeper in the ol' recipe box. You could make it without the egg but why would you?

The Recipe:
Serves 4 to 6

1-1/2 tablespoons canola or olive oil
2 medium onions, chopped (I only had one onion and it was fine)
2 cloves garlic, minced
1 1/2 tablespoons chili powder, or more to taste
2 15-ounce cans black beans (or 3 cups cooked from dry), drained and rinsed
4 cups chicken or vegetable stock
Juice of 1 lime, or to taste
1/4 to 1/2 cup cilantro, chopped (depending on how much you like cilantro)
4 to 6 eggs (1 egg per bowl)

1. Heat 1-1/2 tablespoons of the oil in a heavy soup pot over medium heat. I perfer one that is deeper than you'll need so when you blend the soup it won't make such a mess. Add the onions and cook until they're a bit softer but not translucent, about 6 or 7 minutes. Stir in the garlic and chili powder and cook, stirring constantly, for an additional minute. It seems like a lot of chili powder but it ends up not being very spicy.

2. Add the beans, stock, and salt and pepper to taste. Bring to a gentle boil, then simmer, stirring occasionally, for 15 minutes.

3. While the soup cooks you can get out a pan to fry the eggs in. Don't actually fry them yet though.

4. When the soup has cooked for 15 minutes take your stick blender and blend until the soup still has some small chunks but is more soupy than stewy. Turn off the heat, add the lime juice and give it a stir. Laddle into bowls and let stand while you fry the eggs. Once you've turned the eggs sprinkle them with a tiny amount of paprika if you want, for color.

5. When the eggs are done garnish each bowl with cilantro and top with one egg per bowl.

Here's the breakdown that I got from Cheap, Healthy, Good:
Calculations for Soup Plus Fried Egg

1 tablespoon olive oil: 119 calories, 13.5 g fat,

eggs: 296 calories calories, 20 g fat,

TOTAL: 415 calories, 33.5 g fat,

TOTAL PLUS SOUP: 1449 calories, 58.6 g fat,

PER SERVING WITH SOUP (TOTAL/4): 362 calories, 15 g fat.

Day Three or The Not So Pretty Omelet

This morning was another beautiful start to the day. (I made one of my all-time favorite kind of omelets with mushrooms, Swiss cheese, sauteed green bell peppers, tomatoes and onions. Served up with some homemade rye bread toast that I had made a month ago and stashed in the freezer.

Then, another peanut butter sandwich for lunch, because I was so busy doing yard work.

For dinner, I tossed the rest of the pizza sauce with some penne since I had to put in a few hours at work and didn't have time to make much of anything else.

Day Two

It's finally warming up here in Alaska and I am extreamly pleased because I love eating outside in the mornings. What can I say? I'm a morning person. The birds are finally out in full force singing their little birdy songs for you to listen to while you eat this fantastic breakfast of coffee, juice, and "everything" bagel loaded with egg, cheese and a Morning Star Breakfast Patty.

For lunch I indulged in something that I've loved since childhood: peanut butter and banana sandwich. Don't judge me until you've tried it. It's a classic in my world.

Then, to round out the day, we had our pizza night. Almost every Friday we have pizza, it's fast, it's easy, and you don't have to worry about what you're going to make because it's always the same. We have different kinds of pizza but I make the sauce and the dough in bulk and freeze it so that most of the work is done. Meat is always is an ever present part of our pizza night but I came across this recipe and thought that it sounded great. While I made the dough and sauce myself like I usually do, I don't recommend doing that. The chopping and shredding and sauteing and pre-cooking of all the parts took so long that it was a complete hassle, something that goes against everything that pizza night stands for.



Superfast Veggie Pizza

Yield: Makes 8 pieces

1 tablespoon olive oil

1 medium zucchini, diced

1 medium-size yellow crookneck squash, diced

1 teaspoon dried crushed red pepper (more or less to your taste)

1 16-ounce baked cheese pizza crust (such as Boboli)

1 14-ounce jar mushroom pizza sauce

4 large garlic cloves, minced

1/4 cup of sliced fresh mushrooms

1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced (or leave them whole like I did, however they did tend to burn a bit)

1/3 cup grated Parmesan cheese

1 cup packed shredded mozzarella cheese (about 4 ounces)

Preheat oven to 450°F. Heat oil in heavy medium skillet over medium heat. Add zucchini, yellow squash and crushed red pepper; sauté until vegetables are almost tender, about 5 minutes. They're going to cook in the oven so you don't want to over cook them. They should still be pretty crispy. If you want to you could remove them and saute the mushrooms a bit at this point.

Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture, tomatoes and fresh mushrooms. Sprinkle with Parmesan cheese. Bake pizza until cheese melts and crust is crisp, about 13 minutes. Let cool about 5 minutes to "set" the cheese. Cut into pieces.

Day One Lunch and Dinner

No photos for this whole day, I'm sorry to say. However, here is what I made:
Lunch: Addictive Sweet Potato Burrito (recipe and longer post to follow)
Dinner: Baked halibut with roasted garlic and a salad.

Day One Breakfast

Good Morning! Woke up this morning and made the following for breakfast:
1. Egg sandwich on toasted english muffin with avocado and tomato
2. Small glass of orange juice
3. Cup of lemongrass green tea

Fantastic start to a morning.

Currently consuming: Cup of irish breakfast with tad o' cream.