Well I pulled one off the griddle and tried it. I froze the rest and heated one up for lunch today. It was good…but not great hence the RIP (recipe in progress) tag. I made a sandwich on whole wheat and swirled some Sriracha mayo on it and the burger tasted better than last night. The burger is missing something and we’ll just leave this as a RIP and keep experimenting. Definitely needs more heat. Maybe some corn kernels to balance the heat. I’m also thinking of fresh onion and garlic, not the powders which would make this burger less of a pantry mash up but oh well. Here’s where we stand today.
I ate the last of probably five or six of these “burgers” which were in the freezer. The good news is they freeze well and taste OK. The bad news is they taste just OK so now this recipe is being retired. RIP now stands for Rest in Peace. I’ve decided they are not very “burger-like” and more like sweet potato and black bean cakes with herbs and spices. This is the final update as this recipe goes up on the shelf along with any recipes from The Stack Project – Lasagne Stack Update 04.15.15. The Stack Project contained just one experiment Lasagne Stacks which also were just OK.
Sometimes you have odds and ends in the fridge. This was the inspiration for Scraps Frittata which in the end turned out fine. The other night at a bring a dish dinner I was asked to bring some Roasted Cauliflower with Parmesan for a side veggie. Our gracious host well known for his blunt honesty said,
“Maybe we shouldn’t have microwaved the cauliflower. The texture was different.”
I agreed. The veggie was kind of mushy. Maybe I shouldn’t have made the cauliflower earlier, covered the dish with aluminum foil, then microwaved it for serving. This veggie is obviously best served immediately from the oven.
Our host who does not like leftovers besides Good Pie didn’t want the rest of the veggie so I took it back home. What do you do with about 3 cups of leftover mushy roasted cauliflower?
In the bookstore the other day I could hardly contain my excitement. I found a used copy of Mollie Katzen’s 2013 cookbook The Heart of the Platefor six dollars! Middle and Early Boomers might remember her Moosewood cookbook.I still have a copy of that cookbook in my collection. There are a few recipes from The Heart of the Plate I want to try. The first one was Peruvian Potato-Bean Stew. But immediately I saw a problem.
I’m not in Peru. 4000 to pick from and the recipe calls for the blue one. Since I wasn’t going to find blue potatoes I figured I might as well just mess with the rest of the recipe too. So here’s my version inspired by Mollie.
Adapted from The Heart of Plate by Mollie Katzen
2 tablespoons extra virgin olive oil
1/2 large sweet onion, diced
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground red chili
1 teaspoon Mexican oregano
1/2 large red bell pepper, diced
2 large cloves garlic, minced
1 teaspoon salt
4 medium Yukon Gold potatoes, 1/2 inch dice
3 cups cooked Mayocabo beans with cooking liquid
15-ounce can diced tomatoes with roasted garlic and onion
freshly squeezed lime juice
salt and pepper to taste
Heat a Dutch oven over medium heat.
Add oil, onions, chili powder, ground chili, oregano and cumin . Gently saute for 5 minutes.
Add the bell pepper, garlic, and salt. Saute for another 5 minutes.
Add the potatoes.. Cover, reduce heat to low, and cook for 5 minutes. Add 1/2 cup of the bean cooking liquid, canned tomatoes, cover again, and cook until potatoes are tender, about 20 minutes.
Add the beans, reduce heat to low and simmer until beans are warmed through.
Season individual servings with lime juice, salt and pepper to taste.
If you like chili you’ll like this recipe. It’s basically a potato and bean chili, no meat. If you cannot find Mayocabo beans use pintos. It won’t taste the same but will still be excellent, kind of like using yellow potatoes instead of the blue ones. Pinto beans will hold their shape better whereas the Mayocabo is creamier and tends to fall apart with prolonged cooking.
For the beans I used a pound dried, rinsed multiple times and soaked overnight. The next day I tossed the beans into a pot, added water to one inch above the beans with about a teaspoon each of cumin, Mexican oregano, garlic powder and a bay leaf.
It’s been two months since I posted a recipe. Too many interesting research articles, bunnies, work…the list is endless. Well the drought is over. I had leftover mashed potatoes in the fridge and told myself “I am not going to waste perfectly fine leftover mashed potatoes”. I hopped online to find a decent potato pancake recipe. But instead, I stumbled on a quiche recipe that used instant mashed potatoes for the crust. One of my go to recipes is frittata that has plenty of potatoes in it. So why not quiche?
Trigger Warning for Easily Offended Militant Vegans
2 large mushrooms (white button or baby bella) sliced thin
4 large eggs
1 cup organic half and half
1 cup shredded sharp cheddar cheese cheese
1/4 cup grated Parmesan cheese
Two dashes nutmeg
salt & pepper
Pre-heat oven to 350 degrees.
Grease a 9″ pie pan with 1 T of the olive oil. Press the mashed potatoes into the pie pan to form a crust.
Bake the potato pie crust for 30 minutes. After 30 minutes turn the oven off and leave the potato crust in the oven for another 15 minutes. Remove from oven and set aside. Cool thoroughly.
Heat up the oven again, this time to 425 degrees.
In a large pan saute onion and mushroom for approximately 10 minutes in 1T olive oil and 2T of butter. Add defrosted and drained spinach and continue to saute until the mixture is somewhat dry. Add a dash of nutmeg. You don’t want any visible liquid. Set aside. Cool thoroughly.
In a small mixing bowl whisk the eggs & half and half. Add the other dash of nutmeg, and a dash apiece of salt and pepper.
Spread vegetable mixture evenly on your potato pie crust.
Sprinkle Parmesan and cheddar cheeses over the spinach mixture.
Pour egg mixture over the spinach and cheeses.
Bake at 425 degrees for 15 minutes. Turn oven heat down to 350 degrees and continue baking for approximately 30 more minutes or until golden brown.
Slice & serve.
Why yes, of course you can add cooked diced bacon at step 8.5. Swiss instead of cheddar would be an excellent substitute. If you don’t have any leftover mashed potatoes by all means use one of those deep dish frozen pie shells. If you add bacon and use a frozen pie crust this recipe becomes my world famous spinach quiche that I’ve been making for years. But as I move along the spectrum to more of a WFPB diet I’ve been leaving the bacon out.
I’m not quite sure how I would make this pie palatable for my easily offended militant vegan readers. I need to think about this a little more.
4 cups thinly sliced potatoes
Half cup diced sweet onion
Half stick butter
3 tablespoons flour
2 cups milk
Dash salt and pepper
2 cups grated sharp cheddar cheese, divided
4 slices American cheese
Melt butter in a large saucepan over medium heat. Saute onions until translucent.
Add flour to create a roux. Add milk slowly, stirring continuously. Add salt, pepper, one cup of the cheddar cheese and all of the American cheese. Simmer briefly until all of the cheeses have melted and you have a smooth sauce. Remove from heat.
Preheat oven to 350.
Butter a baking dish large enough to hold the potatoes. Alternate layers of potatoes and sauce, ending with a layer of sauce on top.
Cover with aluminum foil and bake for 45 minutes.
After 45 minutes, remove the aluminum foil and bake uncovered for another 45 minutes.
During the last five minutes, sprinkle the remaining cup of cheddar cheese on top of the casserole.
Remove from oven and let set for at least 15 minutes prior to serving.
Simple is good and super simple is better. Recipes for Scalloped Potatoes are all pretty much the same. Potatoes, butter, cheese, milk, bake. But when you get compliments on the potatoes, you put the recipe on the blog to hopefully answer the question:
“So what do you do differently?”
After thinking about the question and looking a few other recipes, the answer is not much. (but I think it’s the half stick of butter).
TIPS – slice the potatoes as thin as possible, 1/4 inch is good. Sauce up every layer of potatoes. Use a high quality extra sharp cheddar cheese. Butter, not margarine.