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.
I can’t remember the last time we finished a large jar of mayonnaise prior to its expiration date. We don’t use a lot of mayo and most of the time half of the jar gets tossed.
Then Covid-19 happened. We started eating more mayo. Tuna salad the way Grandpa Jack made tuna. Egg salad. Chicken salad. And coleslaw. But many recipes change over time. This coleslaw is updated for 2020. Here’s my original Rocky Top Coleslaw which also contains a link to the original inspiration recipe from Bobby Flay.
It’s coleslaw so keep it simple. Use a bag of pre-shredded coleslaw from the market. The quantities for the dressing in 2020 have been reduced. I find the slaw tastes just as good with less dressing (and less calories).
We’ll be grilling some Pandemic Burgers tonight with a little Rocky Top on the side.
Cole Slaw Dressing:
1/2 cup mayonnaise
1/4 cup sour cream
garlic powder (to taste, about a tsp)
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1 teaspoon celery salt
Pepper to taste.
Everybody in the pool (large mixing bowl) except for the cabbage.
Whisk until smooth. Taste and adjust seasonings.
Add your slaw and mix well.
Chill for at least one hour before serving.
Can you visualize a huge scoop of this coleslaw on top of a cold turkey meatloaf sandwich? Me too but I don’t have any leftover meatloaf. Guess I’ll have to make Italian Meatloaf or Turkey Meatloaf this week.
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?
The skeptical cardiologist pointed out in 2013 that there was no good evidence supporting limiting dietary cholesterol to 300 mg per day. I exulted, therefore, in 2016 , when this long-standing dietary recommendation came out of the US dietary guidelines. Recognizing that dietary cholesterol doesn’t need to be limited means that eggs and egg yolks […]
For the majority of my adult life I’ve limited my egg consumption. In case you’ve not followed the science you might have missed the most recent studies on the connection between dietary cholesterol and heart disease.
Sometimes you have odds and ends in the fridge. Half an onion, two halves of red and green peppers, maybe even some leftover fresh spinach sauteed with garlic in the freezer. No one else is home. So it doesn’t really matter if this thing turns out OK or not.
I hate wasting food. There’s just too many people on the planet who would gladly take your odds and ends, the scraps that might get thrown away. So tonight I made a frittata with what I had on hand. And if it turns out OK, then this recipe stays on the blog.
If not, well you’ll never know it was here.
2 Tbl EVOO
1/2 medium sweet onion, sliced thinly
1/4 red pepper, sliced thinly
1/4 green pepper, sliced thinly
2 small Yukon Gold potatoes, organic, small dice
1 cup sauteed fresh spinach with garlic, drained
1/4 cup half and half
Dried basil, healthy pinch
Salt and pepper
Heat the olive oil in an 8 inch non-stick pan.
Saute the onions and peppers for 5 minutes.
Add the potatoes and continue cooking until nearly cooked through, about 10 minutes. Add more olive oil if needed to prevent sticking on the bottom of the pan.
Add the basil, salt, and pepper. Add oil if needed.
Spread the spinach evenly over the potato/pepper mixture.
Sprinkle Parmesan over the spinach. Be as generous as you like.
Beat the eggs and half and half. Pour over the vegetable mixture.
Preheat your broiler.
Allow the frittata to sit over a very low flame until set.
Place the pan under the broiler to brown the top.
Remove from the broiler and place the frittata on a serving plate.
Plain yogurt is awful. Plain Greek yogurt is worse. Thick, sour, and nasty.
The plain Greek yogurt in the fridge was at its expiration date. We cannot keep any dairy products in the house past their expiration dates because they will go bad at precisely 12:01 AM the day after the expiration date. What do you do with a half container of thick, sour, nasty plain Greek yogurt that will turn at one minute past midnight?
Pancakes of course.
No hints or tips. This recipe is reasonably fool proof. For those with sharp memories this recipe is a variation on my Yogurt Pancake recipe. All of the normal pancake rules apply here.
We await daughter-in-law approval.
Greek Yogurt Pancakes
1/2 cup all-purpose white flour
1/2 cup whole wheat flour
1 cup plain Greek yogurt
2 tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg beaten
2 tablespoons canola oil
1/2 cup low-fat milk
In a medium mixing bowl stir together flour, sugar, baking powder, baking
soda, and salt. Make a well in the center. In a small mixing bowl combine egg, yogurt, and oil. Add egg mixture to flour mixture all at once. Stir batter just till blended.
For each pancake, pour about 1/4 cup of the batter onto a lightly greased preheated griddle or heavy skillet. Cook several pancakes at a time over medium heat for 2 to 3 minutes, or till the tops are evenly bubbled and the edges are dry, then turn and cook until golden brown on the second side. Repeat with remaining batter.
Preheat oven to 425. Butter spring form pan with 2 ½” sides and coat with sugar and tap out.
Melt 10 Tbs. of butter with ¼ cup of sugar in saucepan over low heat until sugar dissolves. Then add both chocolates and stir until melted. Remove from heat and add vanilla.
Divide eggs whites into a bowl and yolks into another. Using electric mixer beat egg whites with salt until foamy. Gradually add ¼ cup of sugar, 1 tablespoon at a time until soft peaks form.
Next whisk yolks until thick and pale yellow about 4 minutes. Whisk inwarm chocolate mixture with egg yolks.
Whisk 1/3 of whites into chocolate mixture. Fold in remaining whites.
Pour batter into prepared pan. Bake until top forms crust but center of cake remains moist & moves when pan is shaken about 15 minutes. Cake will appear under-cooked. Let stand in pan overnight. Cake will fall as it cooks.
Run small knife around cake pan side to loosen. Release pan sides from cake. Sift powdered sugar over to top, cut into wedges and serve with whipped cream or ice cream.
This recipe came from the old Gourmet magazine. According to The NY Times the magazine ceased publication in 2009. So this recipe is old and The Boss has been making this chocolate wonder for years. Expect compliments because it’s that good.
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.
Bake 30-35 minutes or until golden brown on top and/or the sides are brown.
Adapted from a recipe in Delicioso! a cookbook from the Corpus Christi Junior League original copyright date December 1982. The only change I’ve made over the years was to substitute light brown sugar for white sugar. This is the family’s go to corn bread recipe.
JHND- an international journal publishing in the field of nutrition and dietetics. JHND is the official journal of the British Dietetic Association. All views expressed on these pages are solely those of the author.