QUINOA CASHEW BURGERS on a Bed of Greens (gf)

I wanted to use up the leftover brown rice and quinoa in my fridge before making anything else. Since I wasn't feeling soup today, I decided I'd cook up some sort of quinoa burger. Not only do I tend to get lost in cyber-world for way too long when I start exploring online recipes, but I start feeling like I "need" to go out and buy more ingredients; ignoring the ones I already have. I really felt like marching to my own drum today, so I just threw together a slapdash of ingredients and thought the outcome was absolutely delicious. I think that tamari and lemon juice do wonders for flavor, raw cashews contribute such a great creamy texture to an otherwise grainy patty, and the raw ginger, garlic, and dried red pepper flakes give it a kick. I didn’t have any fresh herbs, but I would say cilantro or parsley would complete this recipe. 

(Side-notes: Next time I may mix roasted beets and/or goat cheese in with the other ingredients.

Lemon zest would be great too…?)

INGREDIENTS:

(Makes 4 burgers)

1 ½ cup brown rice/ quinoa

½ yellow onion, minced

1” knob fresh ginger, minced

1 lg garlic clove, minced

1 egg

2 t tamari

1 t red pepper flakes

4 T garbanzo flour

1/3 cup raw cashews, finely chopped

1 lemon (1/2 juice for burgers, ½ to squeeze on after)

1 T coconut oil (for frying)

INSTRUCTIONS:

1. Mix all ingredients (besides ½ lemon juice and coconut oil) in a large bowl until well incorporated.

2. Melt about a 1 T knob of coconut oil over medium heat in a skillet. Using a ½ cup measuring cup, scoop 2 mounds into pan. Use spatula to shape and flatten the patties to about 1” thick.  Cook both sides for about 5 minutes each or until browned. Keep warm in oven set on low while you cook the other two.

3.  Serve on a bed of greens with your choice of toppings: (Avocado, roasted beets or sweet potato, goat cheese, kimchi, sauerkraut…etc.) 

You’re on your own for a dressing! I just mixed some Dijon mustard with lemon juice. Between that and the juice from the kimchi I scooped on top, there was a great balance of flavor. 

Moist Morning Muffins (gf)

This recipe is a take on morning glory muffins that I threw together from what was in the fridge. I really enjoy putting a plate in front of people and yelling “they’re healthy!” when there’s a big glob of butter and heavy drizzle of maple syrup seeping into my good intentions. (Those two ingredients definitely make the muffins tastier though). This is a really loose recipe that could be substituted with a bunch of things: blueberries, raisins, dried figs, cranberries, etc…

The basic recipe results in surprisingly moist, nutritious, and flavorful muffins that are just enough sweet for breakfast and just enough savory for lunch or dinner. You could always freeze them or give some away!

Makes a little more than 12 muffins (I used a mini tin to use up the leftover batter).

INGREDIENTS:

Cooking spray for muffin pan

1 ¼ cups GF all-purpose flour

½ cup dark brown sugar

½ t baking powder

½ t baking soda

½ t ground nutmeg

½ t coarse salt

1 cup GF old-fashioned rolled oats

½ cup unsweetened flaked coconut

3 T extra-virgin olive oil

1 large egg

1/3 cup almond milk (or coconut milk)

3 medium-sized carrots, shredded

1 ripe smushed banana

DIRECTIONS:

1. Preheat oven to 400 degrees and coat a 12-cup muffin pan with cooking spray. In a big bowl, whisk together the flour, sugar, baking soda, baking powder, nutmeg, salt, and oats. 

2. Add the coconut, oil, egg, milk, carrots and banana until well mixed.

3. Fill each muffin cup with about 1/3 cup butter. Bake about 20-25 minutes or until a knife inserted in center comes out clean.

4. Serve muffins warm! (With melted butter and maple syrup if you’re like my family)

GOAT MILK RICOTTA

I’ve really been slacking on blog posts this winter and apologize! I’m still a little taken aback when people praise past posts and urge me to keep going. I sort took a step back when I realized how many food blogs  were out there. My complete lack of competitive drive fused with the winter blues made me doubt a whole slew of things. I mean, who am I to tell you how to make a pie crust or turn a buttery, cheesy, savory dish into a vegan one? I have no training. I’ve never worked in a restaurant kitchen. I am learning so many new things as I’m sharing them with you. That’s the truth. I'm just a farmer with unbounded enthusiasm inherited from my father that’s just too much to keep to myself.  I can’t put a cork on the thrill and I don’t see why I should. I absolutely WORSHIP fruits and vegetables and creating meals from “the fruits of my labor”. I can’t think of anything that gives me more joy.

When voicing this in not so many words to friends, customers from the farm market, family, etc. I received so many loving words of encouragement and support. This blog doesn’t have to be famous or on Vogue’s “best instagram healthies” list. I just love cooking and writing and if people find that inspiring, I’ll keep it up. Because  you know what?  It inspires me too. That’s the most satisfying and complete feeling of all; inspiring yourself.  Who knows if anything will come from this speck of sand on the beach of cyber blogs. Maybe it won’t have anything to do with food! I’m just sure there’s a bigger reason I enjoy it so much and if you’re reading this, that you do too. Winter is hard around here. Make sure to take walks in the woods, no matter how cold you are. It's always beautiful.

OK! Now for my first attempt at ricotta cheese: 

(I used goat milk because cow milk tends to give me a stomach ache. MyNewRoots is so knowledgeable on this topic if you want to read up on it more. Long story short: goat milk is more easily digestible than cow’s. The size of fat molecules in goat are smaller than cow’s milk which means they’re broken down easier. Goat milk also has less lactose, more protein and calcium, and higher amounts of medium chain triglycerides which speed up metabolism.   This isn’t to say I never ever have cow’s milk or its derivatives. It’s more like a preference when available. )

Ricotta is great for savory or sweet treats. I topped a piece of toasted multigrain with a smear, avocado, chickpea miso, cracked black pepper, and a little sriracha sauce for lunch. Fresh or roasted fruit with a drizzle of honey would be delicious too. 

Recipe from Honest Cooking

INGREDIENTS:

Makes about 1 cup 

4 cups / 1 liter goat’s milk

1 t sea salt

3 T freshly squeezed lemon juice

EQUIPMENT:

 1 stainless steel or ceramic pot

 1 large piece cheesecloth or nut milk bag

 1 bowl

 String

INSTRUCTIONS:

1.  Pour the goat milk into saucepan and add the salt. Heat the milk gently over low to medium heat stirring occasionally.
2. When the milk is on the verge of boiling, remove it from heat and add the lemon juice. Stir the mixture once gently to encourage the curds to form before letting the pot sit undisturbed for 5 minutes.
3. While you’re waiting for the milk to become cheese, line a strainer or colander with a double layer of muslin, cheesecloth, or nut milk bag and place it over a large bowl.
4. Pour the milk mixture gently into the colander and let the curds strain. The ricotta will be ready to eat after an hour of straining, but the longer you leave it the more dense and creamy it will be. Taste a little to see what you prefer.