Tag Archives: Fruit and Vegetable

Cheeseburger in Zucchini Fries (or, “Please Don’t Take the Title as a Buffett Endorsement.”)

In my pantry today:

  • 1lb lean ground beef
  • 1/8 c breadcrumbs or crushed-up Kashi® cereal
  • 1 tsp garlic paste
  • 1 tsp chili powder
  • 1/2 tsp turmeric
  • 2 tbsp ground flax
  • 2-4 Thomas® whole wheat bagel thins
  • 2-4 slices gouda cheese
  • 2 medium zucchini, sliced into sticks
  • 1/8 c white flour
  • 1/4 c breadcrumbs or crushed-up Kashi® cereal
  • 1 tsp Greek seasoning
  • 1 egg

It’s been (once again) busy times; I have finished some freelance projects here at home that have kept me from the kitchen. This of course means that getting back into the kitchen will be a process of cleaning before it can be one of cooking. What none of the mess will mean, however, is that feeding is unnecessary. And today I wanted a cheeseburger.

It’s not a hard process: take all the ingredients up there above buns-n-cheese, mash ’em together and make hamburger patties. Lightly spray a big frying pan and put the patties on while it’s heating to M. Flip every few minutes until they are your desired rarity (or non-rarity). When a moment from done, turn off the pan, add a slice of gouda to each patty and cover the pan for 5m, or until you have achieved maximum cheesy goodness.

For your french fries made not of potato but of zucchini, gather ’round: take cut zucchini sticks and dip in egg. Shake off egg and roll in your combination of flour, breadcrumbs and seasoning. Lightly grease a baking sheet and lay each slice out. Put in a 425° oven for 10m, then take out and flip. Return to the oven for another 5m. Serve alongside your burgers (add your favorite condiments!) and call it a meal! 5 spoons!

Comfort in Chaos (or, “When CAN’T Potatoes Fix the World?”)

In my pantry today:

  • 1 c cooked white beans
  • 1 medium baking potato
  • 1/2 c quinoa
  • 2 14.5 oz can vegetable broth
  • 2 tsp safflower oil
  • 1 tsp vegetable ghee
  • 1 large yellow onion
  • 1 tsp corn starch
  • 3 cloves garlic
  • 1 tsp garlic paste
  • 1 tsp coriander
  • 1 tsp hot red chili powder
  • 1/2 tsp turmeric

I can’t find my camera. This is taken using a cell phone. Don’t you judge me.

There is a heckuvalot going on right now. The new floors make our entire downstairs feel like a new house into which we are moving fresh, and moving into anywhere requires a great deal of work. Meals have been consisting largely of prepackaged dinners from the Indian grocery, sweet potatoes roasted in advance, bananas and coffee. Lots of coffee. I’ve gone a week without any episodes (of my MS exacerbation) and I’ve gotten a new prescription called in for more Neurontin (eyeball seizures cannot prevent me from editing css style sheets!). So there, life. Suck on that.

Start this meal in your most favoritest way — mincing fresh garlic and onion. Put in pan heating to M with oil and ghee and let it come to and stay at full heat for  and seasonings; stir. 2-3m with vigorous spatula attention. Add 1/4″ slices of potato and all of your seasonings; stir. Let come to a boil on MH then reduce heat to M and walk away for 15m. Upon return, add another can of broth mixed with corn starch. Fold in cooked beans, bring everything back to a boil on M. Stir in 1/2 c quinoa then reduce heat to L and let simmer until eatin’ time. 5 spoons!

3 Recipes in One Meal! (or, “Tuber Good to be True”)

In my pantry today:

  • 3 leaves of kale
  • 2 tbsp onion slivers
  • 6-10 white grapes
  • 2 tbsp raw walnuts

Sweet potato bites:

  • 1/2 medium-sized sweet potato
  • 1 tbsp olive oil
  • 1/2 tsp hot red chili powder

Mandarin orange vinaigrette:

  • 1/2 c drained mandarin oranges
  • 1/3 c olive oil
  • 1/4 c apple cider vinegar
  • 1/2 tsp lemon juice
  • 1/4 tsp sesame oil
  • 1/4 tsp garlic paste
  • 1/4 tsp ginger-garlic paste
  • 1/4 tsp hot red chili powder

The weather is starting to get warm. Not summer’s “Blast Y’all from Face to Anus” hot as South Carolina will soon prescribe, but warm enough for me to start thinking about cold showers in the afternoon.* Warm enough that soup weather has gracefully exited the stage so quietly that I didn’t even get to have a season’s finale recipe for it. When soup weather departs, it’s salad weather.

So to inaugurate this climatic change, de-stem and chop your kale; set aside. Sliver off some onions; set aside. Peel and finely chop your sweet potato into little fork-size chunks, then toss with olive oil and hot red chili powder then put on a baking sheet and into a 400° oven for 15-20 minutes.

To make the vinaigrette, I measured everything in a Pyrex glass then dumped it all into the food processor and blended; just pour it in your serving apparatus and chill until dinner. Like many, but not all, things, it will taste better with a little time under its belt.

When the sweet potatoes are done, spatula them onto a plate and let them cool while you gently but thoroughly massage your kale with a little of the vinaigrette. Halve the grapes then twiddle your thumbs for about 15 more minutes before assembling kale, onions, sweet potato, halved grapes and walnuts. Top with another small dollop of mandarin vinaigrette and give the sun your first middle finger of the season (if’n you hadn’t already). 5 spoons!

*When my core body temperature rises, even when not from physical exertion, I can expect pseudo-exacerbations and Uhthoff’s Phenomenon. A cold shower can help dissuade these noisemakers.