Category Archives: Meals

Sweet Potato Quinoa Burgers

I’m a big fan of burgers– meat and vegetarian. I see the latter as a separate food entirely, and not a replacement for the former, which I think makes me love them even more. Try these simple vegetarian burgers on toasted English muffins with ketchup or any other topping you love.

Ingredients (for six burgers)

1 sweet potato

1/2 cup quinoa

1 cup water

1 egg

1/2 onion, chopped finely

1/2 cup breadcrumbs

1/2 tsp fresh ginger

pinch of salt

Make Em:

Rinse the quinoa well, or else it will be bitter. Bring the water to a boil, then add the rinsed quinoa and cook over low heat 8-10 minutes. Let cool.

Meanwhile, grate your sweet potato. You need about 1-1/2 cups of grated sweet potato for six burgers. Place the grated potato in a colander and press on it with a spatula to release as much liquid as possible– if it’s too wet, your burgers will fall apart!

Combine your shredded potato, quinoa, onions, bread crumbs, and spices in a bowl. Beat the egg separately and fold in. Using your hands, form six patties, about one inch thick and roughly uniform so they cook evenly. Heat a skillet over medium-high heat with a teaspoon or two of cooking oil with a high smoking point (I use safflower.) Cook the burgers 5-8 minutes on each side, flipping halfway in between.

These keep well in the fridge– you can microwave them to reheat without any sacrifice in flavor or texture.

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Honey Oatmeal Waffles

I love waffles. In college, if you wanted a truly warm dinner (instead of the usual lukewarm,) your best option was to make yourself a waffle in one of the dining halls’ Belgian waffle irons, and in the winter I lived off them. It’s warm here, but these are still comfort food. You can find the original recipe for these here.

Ingredients

1 cup oats

1-1/2 cups flour

1 tsp baking powder

1/4 tsp cinnamon

pinch of salt

2 eggs, separated

1-1/2 cups milk

4 T butter, melted

3 T honey

Make Em

Preheat oven to 350. Line a baking sheet with foil and spread oats in pan, baking for ten minutes (tossing occasionally) to toast the oats. Turn off the oven and let the oats cool, then pulse in a food processor until ground to a powder.

Preheat your waffle iron. Beat egg whites to stiff peaks.

Combine dry ingredients in a bowl, mixing well. Mix in egg yolks, milk, butter, and honey. Gently fold in egg whites. Pour 3/4 cup at a time into your waffle iron– these waffles are fluffy, and if you leave them in the iron for a while, they get crispy on the outside and soft within. Serve with honey and bananas.

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Filed under Meals, Uncategorized, Vegetarian.

You Say Goodbye, I Say Hello!

Hi friends! Semester’s over. MCATS are done (hopefully). And I’ve moved into a new place with a cramped but lovely kitchen– with windows. Yep, time to start blogging again.

Tonight I’m cooking dinner for the boyfriend, who is going away for a time to work on his doctoring skills. And what better way to say “safe travels” than with vegetarian lasagna?

And not just any lasagna. The BEST lasagna. Loaded with broccoli, carrots, tomatoes, and fresh basil.

I don’t really have a lasagna recipe– more like, I know how to make it roughly and I improvise. So I will lay out a plan of attack for you here, with some ingredient suggestions, and show you how to do the layers.

You Will Need:

Sauce, either store-bought or homemade. I made my own with diced tomatoes, tomato paste, oodles of basil, oregano, salt, lots of crushed red pepper and garlic. You will need a LOT of sauce. At least a quart. Maybe more.

Noodles. Cook them until they’re just about edible. You want them tough still, but at the point where another few minutes would render them al dente.

Cheese. In two forms. First, you need a few cups of mozzarella. Then, you need a container of ricotta, with an egg and at least a cup of parmesan mixed in. You could throw some feta in there, too. I like to saute some frozen chopped spinach (just to dry it out a bit) and put that in, and some salt.

Veggies. Saute some broccoli florets, stick-thin carrots… you could use peppers, too. You want them dehydrated so they don’t make the lasagna mushy. I like also to douse them in red wine, to tie them into the dish some more.

Assembly:

Turn your oven on to 350. First, you put a little bit of sauce on the naked pan. Then you lay down a layer of noodles. I use a scissors to make sure they fit right. Then, dollops of the ricotta cheese blend. Some mozzarella if you want. Then veggies. Then sauce. Then start over with noodles– but this time, go in the other direction so your layers are perpendicular; this will keep the lasagna together. When you’re out of space, top with mozzarella. Stick it in the oven for 30-40 minutes. Then, VERY IMPORTANT: Resist the urge to jump right in while it’s hot out of the oven. The lasagna needs to sit at least 10 minutes or it will fall apart and all your beautiful layers will devolve into a mass of noodles, broccoli, and cheese…. then again, there are worse things.

Lasagna is one of my favorites because, although it takes some prep work, it serves as great leftovers for the rest of the week. Once I’ve eaten it all, though, we’ll get down to business with some thai-inspired carrot soup….

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Spinach, Mushroom, and Sun-dried Tomato Frittata

Breakfast of champignons!


It’s going to be a busy week, but in the best of ways: doing all sorts of interesting things, spending time with friends, and staying on top of work and other commitments. So, I am making breakfast in advance. In the form of a frittata.

Ingredients

This is relative, of course. A frittata is glorified scrambled eggs; put in whatever you like. I like my eggs salty, so in go the sun-dried tomatoes. I am trying to eat more greens, too, and this is a good way to get in some spinach before I’m even fully awake.

But, essentially, for 2 servings:

– 4 eggs

– 1 T milk

– 1-1/2 T Parmesan cheese

– salt and pepper, to taste.

– butter to grease the pan

Not so essentially:

– one cup of mushrooms, chopped

– 1/4 tsp minced garlic

– 2 cups spinach, rinsed and torn into pieces

– 4 sundried tomatoes, cut into strips

– 1/4 cup mozzarella cheese

-1/4-1/2 tsp oregano

If you have any vegetables involved, sautee them in a buttered pan with garlic, starting with those that contain the most water. In my case, mushrooms first.

Meanwhile, combine your eggs, milk, and parmesan with salt and pepper and whip with a fork until frothy. When the mushrooms are cooked, throw in the spinach to wilt

— it will reduce down to almost nothing so don’t worry if it overflows from the pan at first. Then drop in the sundried tomatoes. Finally, pour the egg mixture on top.

Turn on your broiler. Your stovetop should be heating at medium-low, so that most of the frittata cooks up without the bottom burning. When only the top layer is uncooked (you’ll know if you jiggle the pan handle), sprinkle with mozzarella and oregano. Broil, watching– staring!!– until the top is just beginning to show brown spots. If you look away, it will burn.

Remove from heat, remove from pan. Marvel.

I like frittatas for breakfast, but they make an excellent dinner when combined with a salad and good crusty bread. Enjoy!

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