8 oz. tempeh
2 Tbsp. maple (the real stuff) or agave syrup
1 Tbsp. olive oil
1/2 tsp. cumin
dash of cayenne pepper
1 tsp. liquid smoke (hickory is great)*
1 tsp. soy sauce
1/2 tsp. thick black pepper
*If you don't have liquid smoke, use any BBQ spice combos: garlic, paprika, onion, etc.
Thinly slice the tempeh, without it falling apart.
Combine all ingredents in a shallow dish.
Soak tempeh in marinade for a few minutes.
Heat the olive oil in a skillet.
Lay tempeh slices flat, one layer, in skillet. Brown on each side for 1 min.
Lay cooked tempeh on parchment paper to cool.
This makes quite a lot of slices, but they can be frozen in single layers with waxed paper in between for future use.
They make great BLT's or crumbled over salads or baked potatoes. YUM!
Kristen's comment: Sprinkle with salt while browning in skillet. Needs a little salt. My kids can't tell the difference between this and bacon on a BLT.
Saturday, August 21, 2010
Thursday, May 13, 2010
Making Yoghurt & Yummy Creams
Homemade Yoghurt!
The only thing to making yoghurt is sterilize your equipment and temperature, temperature, temperature...and a couple of other tips!
I bought some organic whole milk, only to discover that after I got it home, it was "Ultra Pasteurized" which won't work for yoghurt since they have not only killed all the bad bacteria - the good bacteria is dead as well. Rats! So I had to use 1% milk since that was the only thing on hand. Oh, well. The end product is just a little thinner, with a mild yoghurt taste. Frankly, I like it better than say, for example, the Greek yoghurt which is too sour and sharp for my taste buds. If you use whole milk, it would be thicker. Most of the commercial yoghurt has a thickener in it such as carageenan or gelatin to give it a "fake" creamy texture. Well, here goes!
I don't have a yoghurt maker and after reading about putting the container in styrofoam coolers or wrapping it in towels or putting it in a warm oven overnight, I decided on a much simpler method - a 3 1/2 cup stainless steel thermos bottle that I have had for years. So I scrubbed it out with a bottle brush to make sure there was no coffee residue inside and poured boiling water in it twice to sterilize it, as well as the lid and the cap. Then I dumped the water out and let it cool down to about 100 degrees inside temperature. (My husband has one of those "point and shoot" thermometers, so it was fairly easy to measure the temperature.) Or you can just wait until the water in the bottle cools down to 100 degrees, using a candy thermometer to measure the inside water temp.
Heat 3 1/2 cups of milk to 172 degrees, using a candy thermometer (don't let it go over 180 degrees or it won't work).
Remove the milk from the stove and let it cool down to 106 degrees.
Add a rounded tablespoon of plain Greek yoghurt (that I bought in a little container). This is the "starter."
Mix together and pour into the thermos.
Put the lid and the cap on the thermos.
Let it set overnight on the counter and DON'T MOVE IT.
Voila! A delicious yoghurt.
Transfer to a clean container and keep in the refrig.
This is particularly good served with a dollop of honey.
Sour Cream
Homemade sour cream is so yummy and easy to make, I will never buy commercial sour cream again - and it's much cheaper!
Sterilize a glass pint jar and lid in boiling water to kill off any unwanted bacteria.
1 Cup organic (not Ultra pasteurized) cream (or half-and-half, if you want to cut the fat).
2 Tbsp. commercial sour cream such as Laughing Cow or one that doesn't have a bazillion other "things" in it. This is the "starter."
Mix together and pour into the jar.
Cover and let set on the counter for 24-48 hours, depending on how sour you want it.
After it thickens, refrigerate.
You are supposed to be able to save a couple of tablespoons of this sour cream to use as "starter" for the next batch.
Kristen's comments: I tried using it for "starter" and it wouldn't thicken. You either have to use twice as much "starter" or just use the commercial sour cream as the "starter." If you put the commercial sour cream in an ice cube tray, freeze it, and then transfer the cubes to a zip lock, you will have plenty of "starter" cubes to make a lot of sour cream. Thaw the cubes out to room temperature before using.
Creme Fraiche
So very French! Prounounced "krem fresh" and absolutely wonderful! It is a thick and smooth heavy cream with a rich and velvety texture. Creme fraiche is widely used in France, where the cream is unpasteurized and contains the "friendly" bacteria necessary to thicken it naturally. Since creme fraiche doesn't curdle when boiled, it's the ideal thickener for many sauces and soups and vegetables (particularly potatoes). It's equally delicious on fresh fruit, cakes, cobblers, and puddings.
1 Cup heavy or whipping cream, room temperature (not Ultra pasteurized)
1 Tbsp. buttermilk or 1/2 C. sour cream, room temperature
Place the above in a sterilized glass jar with a tight lid and shake 15 seconds
Set aside on the counter at room temperature for 24 hours or until very thick. Stir once or twice during that time.
Note: the cream will thicken sooner if the room is warm.
Stir well and refrigerate for 6 hours before using.
Variations:
Whipped creme fraiche: beat until soft peaks form (it won't become stiff).
Sweetened creme fraiche: Add 1 to 2 taablespoons powdered sugar before shaking the cream.
Vanilla creme fraiche: Stir 1 to 1 1/2 tsp. pure vanilla extract into the creme just before refrigerating.
You can also freeze the leftover buttermilk "starter" in an icecube tray for future batches of creme fraiche.
Kristen's Comments:
O.k. I'm a person who just guesses at measurements and I wasn't very careful about measuring the buttermilk. I couldn't get the cream to thicken, so after 12 hours, I added about 1/2 cup more buttermilk and then let it set until it thickened up a little more. I added about a tablespoon of sugar and some vanilla. I noticed there were bubbles coming up and then it turned into a vanilla marshmallow creme. Kind of an odd consistency, but absolutely divine. I, um, ate the whole batch.
My comments to Kristen's comments: I had to let it set the whole 24 hours before it thickened. Probably because the kitchen was cold and it was 28 degrees outside (yes, I know it's May, but, remember, I live in Minnesota).
Well, after Kristen and I tested out numerous batches of yoghurt, sour cream, and creme fraiche, we've decided never to go back to "store bought." At least we know what's in the organic product - just the good stuff!
The only thing to making yoghurt is sterilize your equipment and temperature, temperature, temperature...and a couple of other tips!
I bought some organic whole milk, only to discover that after I got it home, it was "Ultra Pasteurized" which won't work for yoghurt since they have not only killed all the bad bacteria - the good bacteria is dead as well. Rats! So I had to use 1% milk since that was the only thing on hand. Oh, well. The end product is just a little thinner, with a mild yoghurt taste. Frankly, I like it better than say, for example, the Greek yoghurt which is too sour and sharp for my taste buds. If you use whole milk, it would be thicker. Most of the commercial yoghurt has a thickener in it such as carageenan or gelatin to give it a "fake" creamy texture. Well, here goes!
I don't have a yoghurt maker and after reading about putting the container in styrofoam coolers or wrapping it in towels or putting it in a warm oven overnight, I decided on a much simpler method - a 3 1/2 cup stainless steel thermos bottle that I have had for years. So I scrubbed it out with a bottle brush to make sure there was no coffee residue inside and poured boiling water in it twice to sterilize it, as well as the lid and the cap. Then I dumped the water out and let it cool down to about 100 degrees inside temperature. (My husband has one of those "point and shoot" thermometers, so it was fairly easy to measure the temperature.) Or you can just wait until the water in the bottle cools down to 100 degrees, using a candy thermometer to measure the inside water temp.
Heat 3 1/2 cups of milk to 172 degrees, using a candy thermometer (don't let it go over 180 degrees or it won't work).
Remove the milk from the stove and let it cool down to 106 degrees.
Add a rounded tablespoon of plain Greek yoghurt (that I bought in a little container). This is the "starter."
Mix together and pour into the thermos.
Put the lid and the cap on the thermos.
Let it set overnight on the counter and DON'T MOVE IT.
Voila! A delicious yoghurt.
Transfer to a clean container and keep in the refrig.
This is particularly good served with a dollop of honey.
Sour Cream
Homemade sour cream is so yummy and easy to make, I will never buy commercial sour cream again - and it's much cheaper!
Sterilize a glass pint jar and lid in boiling water to kill off any unwanted bacteria.
1 Cup organic (not Ultra pasteurized) cream (or half-and-half, if you want to cut the fat).
2 Tbsp. commercial sour cream such as Laughing Cow or one that doesn't have a bazillion other "things" in it. This is the "starter."
Mix together and pour into the jar.
Cover and let set on the counter for 24-48 hours, depending on how sour you want it.
After it thickens, refrigerate.
You are supposed to be able to save a couple of tablespoons of this sour cream to use as "starter" for the next batch.
Kristen's comments: I tried using it for "starter" and it wouldn't thicken. You either have to use twice as much "starter" or just use the commercial sour cream as the "starter." If you put the commercial sour cream in an ice cube tray, freeze it, and then transfer the cubes to a zip lock, you will have plenty of "starter" cubes to make a lot of sour cream. Thaw the cubes out to room temperature before using.
Creme Fraiche
So very French! Prounounced "krem fresh" and absolutely wonderful! It is a thick and smooth heavy cream with a rich and velvety texture. Creme fraiche is widely used in France, where the cream is unpasteurized and contains the "friendly" bacteria necessary to thicken it naturally. Since creme fraiche doesn't curdle when boiled, it's the ideal thickener for many sauces and soups and vegetables (particularly potatoes). It's equally delicious on fresh fruit, cakes, cobblers, and puddings.
1 Cup heavy or whipping cream, room temperature (not Ultra pasteurized)
1 Tbsp. buttermilk or 1/2 C. sour cream, room temperature
Place the above in a sterilized glass jar with a tight lid and shake 15 seconds
Set aside on the counter at room temperature for 24 hours or until very thick. Stir once or twice during that time.
Note: the cream will thicken sooner if the room is warm.
Stir well and refrigerate for 6 hours before using.
Variations:
Whipped creme fraiche: beat until soft peaks form (it won't become stiff).
Sweetened creme fraiche: Add 1 to 2 taablespoons powdered sugar before shaking the cream.
Vanilla creme fraiche: Stir 1 to 1 1/2 tsp. pure vanilla extract into the creme just before refrigerating.
You can also freeze the leftover buttermilk "starter" in an icecube tray for future batches of creme fraiche.
Kristen's Comments:
O.k. I'm a person who just guesses at measurements and I wasn't very careful about measuring the buttermilk. I couldn't get the cream to thicken, so after 12 hours, I added about 1/2 cup more buttermilk and then let it set until it thickened up a little more. I added about a tablespoon of sugar and some vanilla. I noticed there were bubbles coming up and then it turned into a vanilla marshmallow creme. Kind of an odd consistency, but absolutely divine. I, um, ate the whole batch.
My comments to Kristen's comments: I had to let it set the whole 24 hours before it thickened. Probably because the kitchen was cold and it was 28 degrees outside (yes, I know it's May, but, remember, I live in Minnesota).
Well, after Kristen and I tested out numerous batches of yoghurt, sour cream, and creme fraiche, we've decided never to go back to "store bought." At least we know what's in the organic product - just the good stuff!
Sunday, April 11, 2010
Seitan (Say-tahn) (Satan?) "wheat meat"
Facts:
Made from gluten, the insoluble protein in wheat.
Called seitan in Japen, Kofu in China - eaten in China, Japan, Korea, Russia, Middle East for thousands of years.
3.5 oz. of seitan has 118 calories, 18% protein, less than 1% unsaturated fat.
3.5 oz of beef has 207 calories and 32.2% protein, high in saturated fats.
Seitan is an incomplete protein and needs a supplement of dairy or legumes (peas,beans).
Basic Seitan
2 cups Vital Wheat Gluten (such as Bob's Red Mill)
1/2 tsp sage
1 tsp. marjoram
1 tsp. onion powder
1 tsp. garlic powder
2 cups water
Broth (to simmer the seitan in)
6 cups water (with vegetable granules if you like).
2 Tbsp. molasses - if you want darker seitan as in "beef" (skip this if you want a lighter seitan such as "chicken").
2 Tbsp. Soy Sauce (Worchestershire or Braggs amino acids)
Mix the gluten, flour and spices.
Add water and quickly stir into a sponge-like dough.
Knead the dough about 15 times.
Let rest 15 minutes (while you get the broth simmering)
Slice into cutlets (1/2 inch slabs).
Mix the ingredients for the broth and bring to a boil.
Add the seitan slices and simmer them, covered, in broth for about 1 hr.
They will EXPAND to almost twice their size, puff up, and float to the top (and darn near try to get out of the pot, if you let it).
Drain the seitan and use for any recipe that calls for "meat".
The REAL story:
When I first added the water to the gluten, it immediately, and I do mean immediately, turned into a rubbery glob that looked like a giant brain. You really can't knead the stuff, so I slapped it around on the bread board for less than a minute which works quite well.
Not knowing what I was doing, I tried cutting the seitan into 2"x2" cubes. After they simmered and were a dark brown, I turned the resultant project over to Kristen (I can't eat wheat, so I'm out on this one).
Kristen's Comments:First impression: they kind of looked like a container of doggy doos. (O.k., "think beef, think beef".)
Dehydrating for jerky:
I sliced them thin and then soaked them in soy sauce and hot sauce; then dehydrated them for a few hours. turned out o.k. but kinda chewy and should have soaked longer. They would have been better if I had put soy sauce and brown sugar on them. I took them out of the dehydrator when they were still slightly soft. The ones that were completely dry were too hard to eat. IMPOSSIBLE! The dogs liked them though.
Baked:
I left them in whole chunks, sprayed the pan and the seitan blobs with spray oil, seasoned them with salt, pepper, and garlic powder and baked them at 350 for roughly 30 minutes. They were crispy and delightful...I was shocked! I think I should have cut them into stew meat size, but they were very good. My husband even ate some and he liked them a lot, so I think we have something here. Baked and seasoned. Yummmmmm.
At this point, I made another batch and used the vegetable broth to make the seitan not so dark brown. I ground up 1/2 pound of it in my Universal meat grinder (the old steel one, hand cranked) using the medium blade. Then I put the ground seitan into a frying pan brushed with a little oil and browned the seitan. I had a package of taco seasoning in the cupboard, so I just followed the directions on the package which was 1/2 package of taco seasoning and some water, simmer for 10 min. Huh! This stuff is pretty darn good.
Kristen's Comments:I have to tell you...the taco meat is AWESOME!!!! I ate some last night and now some for lunch today. I am hooked. I want to eat it everyday. After driving home from Iowa the other night, I just had to make myself 2 softshell tacos. The kids love it and so far, this is the best creation yet. I can't say enough about it. If you could sell it, you would have a million dollars. Love being the guinea pig - oink, oink.
Burgers:
I ground up most of the lighter colored seitan and made 4 burgers out of 1/2 pound. The recipe I used called for a lot of ingredients such as finely ground peppers, mushrooms, onions, and garlic as well as spices such as oregano, thyme, celery seed, dry mustard, ground ginger. Too much stuff. The result was very much like a "veggie burger" which I never really liked. The key to burgers is to add some beef rub spice or Mrs. Dash, mushrooms or peppers or cheese but go easy on the spices and too many vegetables. You only want enough vegetables mixed in to add some moisture to the burger. Then add 1/4 C. whole wheat flour and 2 Tbsp. cornmeal to bind it together. To make the patty, press some seitan into a 1/3 measuring cup, dump it out in your hand, and press it flat a little. Works great.
Kristen's Comments:I had my husband put the burgers on the grill - well, sometimes he doesn't watch too closely and when I put one of the burgers on a bun and bit into it, we heard a loud crack - "Oh, no - you didn't break a tooth, did you?" Um. Well, no, but the outside of the burger was a lot overdone and was inedible since it was so hard you couldn't bite it. The inside was great, except, yes, this particular recipe does taste a lot like a veggie burger (which I happen to like). Brush the surfaces of the burger with a little olive oil to prevent drying out. And don't cook the seitan over 3 minutes total. It's already cooked, so you just want to get some smoky flavor and warm it up. Don't try nuking them - I did one and it was terrible.
Fried chicken:
The last light cutlet was about 1/2" thick, so I dipped it in flour, then beaten egg, and then bread crumbs and fried it in a little butter until it was golden brown on both sides.
Kristen's Comments:The "chicken" cutlet was uncannily like chicken. It was very good. I nuked it for 35 seconds to warm it up and put some sweet and spicy BBQ sauce on it. This would be excellent on a bun.
Pricewise, seitan works out to about $1.40 a lb. Not bad. Kristen has a couple more pounds of ground seitan to work with, so we will hear later how the meatballs, casserole, or meatloaf turn out. Stay tuned.
Made from gluten, the insoluble protein in wheat.
Called seitan in Japen, Kofu in China - eaten in China, Japan, Korea, Russia, Middle East for thousands of years.
3.5 oz. of seitan has 118 calories, 18% protein, less than 1% unsaturated fat.
3.5 oz of beef has 207 calories and 32.2% protein, high in saturated fats.
Seitan is an incomplete protein and needs a supplement of dairy or legumes (peas,beans).
Basic Seitan
2 cups Vital Wheat Gluten (such as Bob's Red Mill)
1/2 tsp sage
1 tsp. marjoram
1 tsp. onion powder
1 tsp. garlic powder
2 cups water
Broth (to simmer the seitan in)
6 cups water (with vegetable granules if you like).
2 Tbsp. molasses - if you want darker seitan as in "beef" (skip this if you want a lighter seitan such as "chicken").
2 Tbsp. Soy Sauce (Worchestershire or Braggs amino acids)
Mix the gluten, flour and spices.
Add water and quickly stir into a sponge-like dough.
Knead the dough about 15 times.
Let rest 15 minutes (while you get the broth simmering)
Slice into cutlets (1/2 inch slabs).
Mix the ingredients for the broth and bring to a boil.
Add the seitan slices and simmer them, covered, in broth for about 1 hr.
They will EXPAND to almost twice their size, puff up, and float to the top (and darn near try to get out of the pot, if you let it).
Drain the seitan and use for any recipe that calls for "meat".
The REAL story:
When I first added the water to the gluten, it immediately, and I do mean immediately, turned into a rubbery glob that looked like a giant brain. You really can't knead the stuff, so I slapped it around on the bread board for less than a minute which works quite well.
Not knowing what I was doing, I tried cutting the seitan into 2"x2" cubes. After they simmered and were a dark brown, I turned the resultant project over to Kristen (I can't eat wheat, so I'm out on this one).
Kristen's Comments:First impression: they kind of looked like a container of doggy doos. (O.k., "think beef, think beef".)
Dehydrating for jerky:
I sliced them thin and then soaked them in soy sauce and hot sauce; then dehydrated them for a few hours. turned out o.k. but kinda chewy and should have soaked longer. They would have been better if I had put soy sauce and brown sugar on them. I took them out of the dehydrator when they were still slightly soft. The ones that were completely dry were too hard to eat. IMPOSSIBLE! The dogs liked them though.
Baked:
I left them in whole chunks, sprayed the pan and the seitan blobs with spray oil, seasoned them with salt, pepper, and garlic powder and baked them at 350 for roughly 30 minutes. They were crispy and delightful...I was shocked! I think I should have cut them into stew meat size, but they were very good. My husband even ate some and he liked them a lot, so I think we have something here. Baked and seasoned. Yummmmmm.
At this point, I made another batch and used the vegetable broth to make the seitan not so dark brown. I ground up 1/2 pound of it in my Universal meat grinder (the old steel one, hand cranked) using the medium blade. Then I put the ground seitan into a frying pan brushed with a little oil and browned the seitan. I had a package of taco seasoning in the cupboard, so I just followed the directions on the package which was 1/2 package of taco seasoning and some water, simmer for 10 min. Huh! This stuff is pretty darn good.
Kristen's Comments:I have to tell you...the taco meat is AWESOME!!!! I ate some last night and now some for lunch today. I am hooked. I want to eat it everyday. After driving home from Iowa the other night, I just had to make myself 2 softshell tacos. The kids love it and so far, this is the best creation yet. I can't say enough about it. If you could sell it, you would have a million dollars. Love being the guinea pig - oink, oink.
Burgers:
I ground up most of the lighter colored seitan and made 4 burgers out of 1/2 pound. The recipe I used called for a lot of ingredients such as finely ground peppers, mushrooms, onions, and garlic as well as spices such as oregano, thyme, celery seed, dry mustard, ground ginger. Too much stuff. The result was very much like a "veggie burger" which I never really liked. The key to burgers is to add some beef rub spice or Mrs. Dash, mushrooms or peppers or cheese but go easy on the spices and too many vegetables. You only want enough vegetables mixed in to add some moisture to the burger. Then add 1/4 C. whole wheat flour and 2 Tbsp. cornmeal to bind it together. To make the patty, press some seitan into a 1/3 measuring cup, dump it out in your hand, and press it flat a little. Works great.
Kristen's Comments:I had my husband put the burgers on the grill - well, sometimes he doesn't watch too closely and when I put one of the burgers on a bun and bit into it, we heard a loud crack - "Oh, no - you didn't break a tooth, did you?" Um. Well, no, but the outside of the burger was a lot overdone and was inedible since it was so hard you couldn't bite it. The inside was great, except, yes, this particular recipe does taste a lot like a veggie burger (which I happen to like). Brush the surfaces of the burger with a little olive oil to prevent drying out. And don't cook the seitan over 3 minutes total. It's already cooked, so you just want to get some smoky flavor and warm it up. Don't try nuking them - I did one and it was terrible.
Fried chicken:
The last light cutlet was about 1/2" thick, so I dipped it in flour, then beaten egg, and then bread crumbs and fried it in a little butter until it was golden brown on both sides.
Kristen's Comments:The "chicken" cutlet was uncannily like chicken. It was very good. I nuked it for 35 seconds to warm it up and put some sweet and spicy BBQ sauce on it. This would be excellent on a bun.
Pricewise, seitan works out to about $1.40 a lb. Not bad. Kristen has a couple more pounds of ground seitan to work with, so we will hear later how the meatballs, casserole, or meatloaf turn out. Stay tuned.
Thursday, April 1, 2010
Blanc Mange (Almond Cream)
Blanc Mange (Almond Cream)
By: Mom's Flaming Foods, Char Farago - April, 2010
Almonds
Almonds are a great source of vitamin E, with 25g providing 70 percent of the recommended daily allowance. They also have good amounts of magnesium, potassium, zinc, iron, fiber and are a good source of healthy monounsaturated fat. They contain more calcium than any other nut. So I decided to add almonds to my diet via a delicious almond cream with fresh fruit dessert.
Here is the basic recipe which dates from the 12th century.
2 C. almonds, skinned (boil them for 1 min. in 2 cups of water; pinch the skins off).
Toast the almonds in a 350 oven for 15 minutes, stirring every 5 minutes.
2 C half and half
¼ C. sugar
Warm the half and half and stir in sugar until dissolved.
Grind the almonds with the half and half mixture in a blender.
Strain through a small sieve or cheesecloth. You should have 1 ½ C. liquid.
Add 4 drops almond extract.
3 tsp. gelatin
1/3 C. warm water
Dissolve gelatin in warm water for 10 min.
Stir the gelatin into the almond mixture over a bowl of ice so the blancmange begins to firm.
1 C. cream, whipped.
Fold the whipped cream into the blancmange.
Pour the pudding into molds to set under refrigeration for several hours.
Turn it out onto plates and top with fruit or sauce of your choice.
Prep time: 20 minutes.
See follow up post - "How it really went" from Chef Char herself.
By: Mom's Flaming Foods, Char Farago - April, 2010
Almonds
Almonds are a great source of vitamin E, with 25g providing 70 percent of the recommended daily allowance. They also have good amounts of magnesium, potassium, zinc, iron, fiber and are a good source of healthy monounsaturated fat. They contain more calcium than any other nut. So I decided to add almonds to my diet via a delicious almond cream with fresh fruit dessert.
Here is the basic recipe which dates from the 12th century.
2 C. almonds, skinned (boil them for 1 min. in 2 cups of water; pinch the skins off).
Toast the almonds in a 350 oven for 15 minutes, stirring every 5 minutes.
2 C half and half
¼ C. sugar
Warm the half and half and stir in sugar until dissolved.
Grind the almonds with the half and half mixture in a blender.
Strain through a small sieve or cheesecloth. You should have 1 ½ C. liquid.
Add 4 drops almond extract.
3 tsp. gelatin
1/3 C. warm water
Dissolve gelatin in warm water for 10 min.
Stir the gelatin into the almond mixture over a bowl of ice so the blancmange begins to firm.
1 C. cream, whipped.
Fold the whipped cream into the blancmange.
Pour the pudding into molds to set under refrigeration for several hours.
Turn it out onto plates and top with fruit or sauce of your choice.
Prep time: 20 minutes.
See follow up post - "How it really went" from Chef Char herself.
Tuesday, March 30, 2010
Down South Black Bean Burgers
Down South Black Bean Burgers
By: Mom's Flaming Foods, Char Farago - March, 2010
1 15 oz. can black beans
½ C. rolled oats
1 Tbsp. Worcestershire sauce
1 tsp. Creole seasoning
½ tsp. Penzy's beef seasoning (or any favorite seasoning mix)
1 tsp. paprika
¼ med. onion
1 tsp. chopped hot pepper
Drain and rinse the black beans. Drain again or blot with paper towel to remove moisture. Mash the beans with a potato masher until skins have burst. Add rolled oats, Worcestershire sauce, beef seasoning, and paprika. Mix thoroughly. The mix will be stiff. Set aside so oats can absorb the spices.
Saute onion and hot pepper until tender.
Add to bean mixture.
Form into patties and fry or grill 3 minutes.
Serve "burger style" or solo.
Note: If you add mushrooms or any other veggie, sauté them first to remove most of the moisture.
By: Mom's Flaming Foods, Char Farago - March, 2010
1 15 oz. can black beans
½ C. rolled oats
1 Tbsp. Worcestershire sauce
1 tsp. Creole seasoning
½ tsp. Penzy's beef seasoning (or any favorite seasoning mix)
1 tsp. paprika
¼ med. onion
1 tsp. chopped hot pepper
Drain and rinse the black beans. Drain again or blot with paper towel to remove moisture. Mash the beans with a potato masher until skins have burst. Add rolled oats, Worcestershire sauce, beef seasoning, and paprika. Mix thoroughly. The mix will be stiff. Set aside so oats can absorb the spices.
Saute onion and hot pepper until tender.
Add to bean mixture.
Form into patties and fry or grill 3 minutes.
Serve "burger style" or solo.
Note: If you add mushrooms or any other veggie, sauté them first to remove most of the moisture.
Welcome!
Welcome to "Mom's Flaming Foods - Fantastic Eats for Athletes"!
Nutrition, healthy eating, and fueling for workouts are hot topics that continue to come up time and time again. So March kicks off a new blog offering from the world's greatest chef and cook, Char F.(aka: Mom).
Recipes are designed with athletes in mind - quick, healthy, and packed with nutrition. All recipes are tested for ease of preparation and great taste. They can also be modified for vegetarian or vegan preferences. Enjoy!
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