Author: maggie black

Swiss Chard Burgers

dinner, new american

from https://ofbaking.wordpress.com/2011/07/25/swiss-chard-burgers/

ingredients

  • 1 lb Swiss Chard (When making with collard greens instead of swiss chard, use about/just over half the amount of greens)
  • 1/2 cup cooked quinoa
  • 1/2 cup roughly ground almonds
  • 1/2 cup Panko bread crumbs
  • 1/4 tsp cayenne pepper
  • 3 egg whites
  • 2 tbsp greek yogurt
  • 1 tbsp honey
  • 2 garlic cloves
  • 1/2 tsp dijon mustard

Burger Buns

  • 2 cups bread flour (or all-purpose)
  • 2 1/4 tsp instant yeast
  • 2 1/2 tbsp sugar
  • 1/2 tbsp salt
  • 3/4 cup skim milk
  • 1 small egg or 1/2 large egg
  • 4 tbsp butter, room temp, divided
  • Sesame seeds for topping
  • 1-2 tbsp milk for brushing

directions

  1. Prepare dough. Beat milk and egg. Set aside. In a mixer bowl using a dough hook attachment, combine flour, yeast , sugar and salt. Make a well in the center and pour egg mixture into the well. Beat on low-speed for a minute; then on medium for three minutes.  Add butter in two additions, making sure the butter is completely incorporated before each addition. Continue to beat for about three more minutes.
  2. Form the dough into a ball and place in an oiled bowl to raise until doubled (1-2 hours).
  3. Prepare burgers. Preheat oven to 375. Set a large pot of water to boil.  While you’re waiting, use your food processor to roughly grind almonds (see above).  When processing almonds, process for one second; wait; process again. Processing too much or too quickly could make almond paste.
  4. Combine 1/2 cup ground almonds, breadcrumbs, and cayenne pepper. Set aside.
  5. Beat egg whites; add yogurt, honey, garlic, mustard and mix thoroughly.
  6. Boil Swiss chard until just tender (3-5 minutes). Cool slightly; squeeze out as much water as you can and place in a food processor. Blend for just about 1 second (be careful not to make Swiss chard paste by processing for too long!).
  7. Using a spatula, mix Swiss chard and quinoa.  Then add almond mixture and finally add egg white mixture.
  8. Make six patties (1/4cup of the mixture per patties) and place on a baking sheet lined with parchment paper. Bake for about 30 minutes; flipping halfway through.  Patties should be slightly browned and crispy on each side.
  9. While patties are baking, divide bun dough into six pieces and shape into balls.  Place on parchment paper lined baking sheet and let rest for 10-20 minutes.
  10. When patties have finished baking, set on a cooling rack and heat oven to 350.
  11. When oven reaches 350, bake buns until browned (about 30 minutes). You may have to cut one open to be sure they’ve cooked all the way through.
  12. Serve and enjoy!

Fake Fried Garlic Fries

classic american, dinner

from https://ofbaking.wordpress.com/2011/08/13/fake-fried-garlic-fries/

ingredients

  • 1 lb potatoes (chef’s choice!)
  • 5 cloves garlic, diced
  • 1 1/2 tbsp olive oil
  • salt and pepper, to taste

directions

  1. Slice potatoes into 1/4″ wide sticks and toss with 1/2 tbsp olive oil.
  2. Sautee garlic in 1 tbsp garlic.
  3. Bake at 400 on a parchment paper lined cookie sheet for about 20 minutes (or until browned) flipping frequently.
  4. Toss garlic and oil with potatoes; add salt and pepper to taste.
  5. Enjoy!

Fat Free Summer Potato Salad

classic american, dinner

from https://ofbaking.wordpress.com/2011/08/22/serving-up-csa-fat-free-summer-potato-salad/

ingredients

  • 5 small-medium red potatoes
  • 4 ears corn, fresh
  • 4 gerkin pickles, diced
  • 1/4 cup sweet onion, diced
  • 3 tbsp greek yogurt
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 tsp pepper

directions

  1. Boil red potatoes until tender.  Remove skins and cut into eighths.
  2. While potatoes are boiling, remove corn kernels from the cob and place in a bowl.  Then, rub the back of your knife against the cob to extract any remaining juice; add potatoes and onion.
  3. Mix sugar, salt, pepper, and greek yogurt.  Add to potato mixture.
  4. Enjoy!

Spicy Green Beans

dinner

from https://ofbaking.wordpress.com/2011/10/04/serving-up-csa-spicy-green-beans/

ingredients

  • ½ lb green beans
  • 4 jalapeno peppers, seeds removed, minced
  • 2 cloves garlic, minced
  • 1 tsp olive oil
  • 1 tbsp water
  • salt and pepper to taste

directions

  1. 1. Remove ends from green beans and slice into uniform sizes.
  2. 2. Fill a heavy-bottomed sautee pan with the olive oil, water, garlic, jalapenos, and green beans.
  3. 3. Cook on medium heat just until they begin to brighten (this will take mere minutes); remove from pan immediately and serve.

My Best Borscht

dinner

from https://ofbaking.wordpress.com/2011/12/02/my-best-borscht/

ingredients

  • 5 cups medium fresh beets (about 2 lbs)
  • kosher salt
  • 3 1/2 cup beet stock
  • 1/3 cup honey (or 1/2 cup sugar)
  • 2 tbsp fresh squeezed lemon juice
  • 1 1/2 tsp pepper
  • 2 tbsp chopped dill (frozen or fresh)–here’s how to freeze fresh herbs
  • 20 oz greek yogurt (optional)

directions

  1. Wash and peel beets; cut into fours.  Place the beets in a large pot of boiling, salted water (remember that you’ll need 3 1/2 cups of this stock).
  2. While beets are cooking, combine remaining ingredients: honey, lemon juice, pepper, salt, dill, and–if desired–greek yogurt.
  3. When beets are tender (about 30 minutes) remove the beets to a bowl with a slotted spoon and set aside to cool slightly.
  4. Measure out 3 1/2 cups beet stock and set aside (you’ll want the stock to cool slightly before adding to yogurt mixture or the yogurt will curdle).
  5. Using a microplane, grate beets and mix with yogurt mixture; add beet stock, mix well, serve and enjoy!

Peach-Apricot Jam

basics

from https://ofbaking.wordpress.com/2011/08/30/peach-apricot-jam/

ingredients

  • 2 lbs peaches and apricots (the ratio is up to you; you can skin them if you like, but I prefer to leave the skins on)
  • 2 lbs sugar
  • 1 tbsp lemon juice

directions

  1. Quarter peaches and apricots and place in a large heavy-bottomed, stainless steel saucepan with 2 lbs sugar and lemon juice; let sit overnight (8-12 hours).
  2. Over medium heat, bring peach mixture to a boil.
  3. Cook until gelled.*
  4. Let sit for 5-10 minutes; then move to jar of your choice.

  5. *You have a couple of options when trying to figure out whether your jam has gelled.  If you have a candy thermometer, you can cook until mixture reaches 220F.
  6. If not, put a plate in the freezer (for at least 10 minutes); when you want to check for the gel stage, drop a bit onto the plate. This method is demonstrated here: Plating Method
  7. If you turn the plate and the jam doesn’t drip down the plate, you’re good.  There’s also the “sheeting” method: using a wooden spoon, dip into the mixture, then pull it out so that it’s parallel to the floor.  When two drops join to make one drop before dropping, you’re good to go.

Bread and Butter Pickles!

basics

from https://ofbaking.wordpress.com/2011/08/28/bread-and-butter-pickles/

ingredients

  • 5 lb cucumbers, ends removed, sliced into 1/4″ coins
  • 1 lb large onions, roughly chopped
  • 1/2 cup plus 1 tbsp kosher salt (just make sure not to use salt with added iodine)
  • 2 cups ice cubes
  • 4 cups white, distilled vinegar (if you plan on canning, never reduce the amount of vinegar or use a different kind of vinegar than called for in a recipe as the acid in vinegar helps keep your canned food shelf-stable)
  • 2 cups water (again, if canning, use distilled or un-chlorinated water–Chicago’s tap water uses chlorine to sterilize, but this will mess up your cheese and pickle making)
  • 1 cup sugar
  • 2 tbsp mustard seed
  • 1 tbsp black peppercorns
  • 1 tbsp celery seed
  • 1 tbsp turmeric

directions

  1. Layer the cukes and onions with 1/2 cup of salt in a (very) large bowl and cover with a layer of ice cubes.  Set aside for 2 hours. Drain and rinse in a colander.
  2. Combine the vinegar, water, sugar, mustard seed, peppercorns, celery seed, tumeric, and the remaining 1 tbsp salt in a large, nonreactive saucepan (no aluminum!) and bring to a boil.  Add the drained vegetables and return to a boil, stirring to ensure that all of the vegetables are heated through.  Remove from heat.
  3. Refrigerate: ladle into bowls or jars.  Cool, cover, and refrigerate for up to 3 weeks.

Mediterranean Salad

bread, dinner, mexican

from https://ofbaking.wordpress.com/2011/10/09/mediterranean-salad/

ingredients

  • 1 large sweet onion, diced
  • 1 pint tomatoes of your choice, cubed or cut in half (I use cherry)
  • 1 bunch fresh arugula, chopped (about ½ cup)
  • 1 bunch fresh dill, minced (about ¼ cup)
  • 2 tbsp apricot jam (or sweetener of your choice)
  • 1 tbsp lemon juice
  • 1/2 tbsp olive oil
  • salt and pepper to taste

directions

  1. Combine vegetables. Set aside.
  2. Combine jam, juice, salt and pepper. Set aside.
  3. Mix the two together.
  4. Adjust to taste.
  5. Enjoy!

Maggie’s Miso Ramen

bread, dinner, mexican

ingredients

  • caldo de pollo
  • 2 tbsp tahini
  • 1/2 tbsp miso (red or white)
  • ramen noodles
  • 1 bag frozen corn
  • greens of choice (pea greans, arugula, etc.) or bok choy even if you feel like cooking it!
  • 1 pckg tofu
  • cornstarch
  • salt
  • pepper
  • sesame oil

directions

  1. There’s no science to this one. Start a pot of water to boil–add caldo de pollo to taste.
  2. Turn off the heat and add tahni and miso. Add in a little pepper, cilantro too if you have a teaspoon lying around
  3. Cook the corn; season with salt, pepper, little oil.
  4. Cut the tofu into triangle and season with cornstarch, salt, and pepper. Bake at 400 for about 30 minutes, flipping halfway through
  5. Season the greens with a little salt, pepper, and oil.
  6. Cook up the noodles, add a tiny bit of oil to keep from sticking.
  7. Serve ingredients separately and let diners make their own bowls!

Soy Curl Tacos

bread, dinner, mexican

ingredients

  • 1/2 pack soy curls
  • 4 tsp cumin
  • 4 tsp smoked (or regular) paprika
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp caldo de [your choice!]
  • tomato, onion, cilantro for me
  • rice, beans, anything else you’d like!

directions

  1. Rehydrate the soy curls in water or chicken broth and then squeeze out the water. Let the soy curls rest/dry out on a towel. Make slurry with the taco seasoning and caldo, and use this to marinate the soy curls.
  2. Cook in a frying pan with pam until tasty! you may need to cook this in batches so the soy curls have space!