spookyevilone: (Default)
If you don't live in MN, you've probably never heard of Fitgers Brew Pub. If you haven't been there, or if you have been there and not had their Harvest Moon burger, I weep for you. I truly do. Even obligate carnivores chow on this wild rice veggie burger with open glee. It's that good. Fitgers confirmed that the burger is not gluten free.

Sadly, Fitgers is 3 hours away from me, and they steadfastly refuse to mail me boxes of frozen Harvest Moon patties. Bastards!

I decided to try and make my own. I looked online and several people have tried to replicate the burger, using Saltines and egg and wild rice. That didn't seem accurate to me, so I decided to experiment.

Attempt #1 - Result: Tasty veggie burger, but not Harvest Moon.
2c. uncooked Wild Rice (cooked up to about 5 c. - I let them sit in the fridge a few days to dry a bit.)
3c. cooked/canned Garbanzo Beans, smashed(Note: Didn't use all of them, and also tried to squish them in a blender but that didn't work so I smashed 'em with a grid-style potato masher.)
1/2 c. Oat Bran
1/2 c. Almond Meal (cheap, skin-on almond flour, not the retarded expensive skinless blanched kind)
3 eggs
1 T. minced garlic
Dash of cumin
Dash of salt

Mix wild rice with oat bran and almond flour until well incorporated. Add garlic and cumin and salt. Begin adding garbanzo bean paste until it almost holds together as a patty. Then crack in the eggs and knead until well incorporated.

Fry on griddle or in pan. Makes roughly 18 burger-size patties and a few smaller ones. They held together fairly well, and they are damn tasty.

Notes for next time: Try black beans instead of garbanzos - Fitger's burgers are darker. Also maybe add another egg because they might hold together even better.

Gluten free, chemical free, vegetarian. You could leave out the almond meal and use more oat bran, or sub corn meal, if you had to avoid a nut allergy. Could possibly use whisked flax seed meal with warm water to produce a binding agent if you had to avoid eggs.

I don't know where it falls on the carb index, but wild rice has more protein and less carbs than brown rice, and between the wild rice, oat bran, almond meal and eggs, it's chock full of protein and dietary fiber.

But screw all that - it is tasty! I would happily eat this instead of a Boca/Morningstar farms "burger" any day of the week, and I am not just saying that because I made up this recipe. I ate one today on an Udi's Gluten Free hamburger bun with smoked Gouda cheese, catsup, mustard, and pickles and it was tres yum. I am going to force That Guy to eat one and give me his opinion as well. Will report back on that later.

Want another one, but they're so filling I don't have room.


Sep. 16th, 2011 04:35 pm
spookyevilone: (Default)
I have a thing for crepes. My mother was Canadian and when I was growing up, crepes were the weekend thing. She'd make a big batch Friday night with various things to fill them with, which let me fend for myself while maximizing the amount of time I spent outdoors running amok.

As an adult, I've really come to appreciate the amount of time my mother put into making crepes from scratch - because I am inherently lazy and very rarely willing to go to such trouble for myself. Also, I am incapable of cooking small amounts and would wind up with a freezer full of crepes, which is what happened last time I made them. We've recently had a spat of Creperies open in MN, but their crepes have been flavourless and boring.

A friend recently asked what she could keep in the house that I could eat, so when I was over she didn't feel bad that I was stuck with cheese sandwiches. I was touched that she would ask but the answer made me realize that we had little common ground. I'm a pastavore vegetarian, she's a gluten intolerant paleo. In a very weird turn, there was nothing I keep on hand that I could feed /her/, other than a salad or veggie stir-fry or hummus. But without pita, hummus is worthless.

Looking online, I found a gluten-free pirogie recipe whose pasta recipe didn't immediately make me gag. I'll be trying that later this weekend, I think. I happened across a gluten-free crepe recipe and was very skeptical about it. Mom-style crepes take awhile to prepare and cook, and this recipe looked too simple to work.

I tried it. I was absolutely blown away. It produced tasty crepes. They're more like Russian blini than French crepes in texture, but they're tasty.

The recipe:
2/3 c. milk
1/3 c. corn starch (I substituted a 1:1 mix of tapioca starch and flax meal to make up the 1/3c.)
1 egg
Pinch of salt

The recipe said to drop into pan and swirl into a circle. This absolutely doesn't work. While the recipe produced a very runny batter (to the point I was worried it wasn't thick enough), the starch binds almost immediately upon contact with the hot pan and I had funny looking non-circular crepes. I wound up doing it the way my mother would - pour a bunch into the pan to coat the bottom, wait a moment, and then pour out the excess. Perfect round crepes every time. The recipe made 4 8" crepes. The flax meal doesn't appear to have done anything for the consistency, but I added it for the Omega-3 factor anyway. The tapioca starch helped prevent the dusty starchy taste that I've come to expect with massive amounts of corn starch. It is absolutely not low carb when done the way I do it - tapioca starch is mostly carbs - but it is gluten free and dead simple to make.

The filling I used was a canned apple pie filling. I may try a savory filling of shredded cabbage and carrots sauteed in salt/ginger/lemon juice/sesame oil. If I wasn't a vegevore, I'd do a savory with cubed chicken breast sauteed in olive oil, sea salt, and rosemary.

spookyevilone: (Default)
Marinated roast cornish game hen

1 3lb cornish game hen
24 oz Summit extra pale ale
1 red shallot
2 oz olive oil
Many sprigs fresh Tarragon
Dash Italian Seasoning
1 T dried rosemary
1 crushed up bay leaf
1 t. mustard seed
1 t. sea salt
2 t. cracked black pepper

Thaw hen, place in baggie or dish. Pour on liquids, add spices and chopped up shallot. Cover, marinate overnight breast-down.

When marinated, drain hen. Add 1/2 chopped shallot and sprigs fresh sage, thyme, parsley, and rosemary to interior cavity of bird. Place into baking dish on a rack.

1/2 cup pure maple syrup
3 T butter
1 t. fresh thyme, chopped
1 T. lemon, juiced

Mix maple syrup and lemon juice, simmer until bubbly, add butter and mix until glazelike. Add thyme, Pour onto bird. Cover. Bake 350 for about an hour, basting occasionally. Remove cover last 15 minutes to allow bird to brown.

1/2 bag unseasoned bread crumbs
1/4 lb chestnuts, roasted and shelled and chopped
2 c. cooked wild rice
Sliced wild mushrooms, enough to when cooked make 1 c. or to taste.
3 T. chopped raw parsley
Sprigs chopped fresh rosemary, sage, tarragon.
1 chopped shallot.
Mix with chicken broth/bullion until wet.

Non-mushroom stuffing:
1/2 bag unseasoned bread crumbs
1/2 lb chestnuts, roasted and shelled and chopped
1 c. dried cranberries
1 c. apple, chopped up
3 T. chopped fresh parsley, sage, rosemary, thyme and tarragon
Mix with water until wet. Dot top with chunks of butter.

Dilled carrots:
3lbs baby carrots
1 lb butter
1 c. chopped fresh dill.

I'm having Quorn fake turkey roast, prepared with the same glaze but not marinated, because I dislike beer. That Guy is making his potato/feta cheese dish and picking up Auschlese, and has a sinfully chocolate torte for dessert.

I think I have figured out how to keep from making enough food to feed a platoon. The meat and fake meat are being cooked in terra cotta cookers the size of a bread pan. I'm only making enough ... stuff.. to fit in each of those. There will still be leftovers, I'm sure.

.. fuck. Forgot the Ocean Spray cranberry jelly goop! Must go to store and get some. That is a moral imperative!


spookyevilone: (Default)

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