Burger and Fries... Vegetarian Style

Some days you really get a hankering for a burger and fries. But really, with all that supersizing, at 610 calories and almost 30 g of fat in McDonald's fries, plus a Big Mac weighing in at 530 calories and 30 g of fat, we tend to cringe a little bit at the thought of the tipping scales. Besides, if you're going to have a burger and fries for dinner, I for one would like some taste, not just meat, cheese and mayo on a bun, thank you very much! So, in order to satisfy my cravings and help the family eat a little better I came up with two better-for-you but still high in taste recipes, served together they're the perfect "burger n' fry" combo.

Personally, I like spicy fries, but feel free to just use salt if you want, or nothing at all. These are "wedge-style", and have a nice kick to them.

Country Fries
4 servings
3 medium baking potatoes
1 egg white
1 tsp each paprika, garlic powder, black pepper and salt

1. Preheat oven to 500F.
2. Coat a baking sheet with non-stick spray.
3. Cut potatoes into 36 wedges, place in bowl of cold water.
4. Whisk egg white, paprika, garlic powder, pepper and salt in a large bowl until frothy.
5. Dry potato wedges, add to egg white and toss to coat.
6. Spread on baking sheet and bake on bottom rack 25 minutes, turning half way through.

Amount Per Serving
Calories: 130.3
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 22.0 mg
Total Carbs: 28.9 g
Dietary Fiber: 2.1 g
Protein: 4.5 g

As for the burger part of this burger n' fry meal, I have never ever had a tastier burger than the Jamaican Jerk burger from an Ottawa staple that has been talked about on the blogs before: The Works Gourmet Burger Bistro. Their menu is huge, with 62 topping combinations, 7 burger patties, 2 buns and 12 sides to choose from! They also have an incredible selection of milkshakes that are all to die for, though my favourite will always remain the chocolate peanut butter. As far as burger toppings go, apparently the combination of Kraft Dinner and a hamburger is a winner (according to my old history teacher) but I always return to my classic favourite. My recipe is for all intents and purposes what you can expect to recieve if you ordered a Jamaican Jerk burger with a portobello mushroom cap and a whole wheat bun. Insane tastiness with just the right amount of kick to get your heart beating, a good warm-up for those -40C winters in the capital!

Jamaican Jerk PortaBurger
Makes 4
½ C. vegetable oil
½ C. vegetable broth
1 large onion, chopped
2 green onions, chopped
2 Habanero peppers, stemmed, seeded and minced
2 T fresh ginger, grated
1 T chopped fresh thyme
6 cloves garlic, minced
¼ C red wine vinegar
2 T brown sugar
¼ tsp. nutmeg
¼ tsp. cinnamon
¼ tsp. ground cloves
2 tsp. allspice
4 T fresh lime juice
4 portabella mushroom caps, stems removed
4 slices pepper-jack cheese
4 slices ripe beefsteak tomato
4 T chopped green chili peppers
4 whole-grain rolls, sliced and toasted

1. Add all ingredients through lime juice to a blender.
2. Puree until smooth.
3. Arrange mushroom caps in a small, deep dish. Pour marinade over.
4. Cover and refrigerate 4 – 6 hours, turning caps halfway through.
5. Heat grill to medium-high. Remove caps from marinade and blot dry.
6. Place caps (gill side down) on grill, cover and cook 4 minutes.
7. Flip, top each with a slice of cheese and cook, covered, 4 minutes more.
8. Place 1 slice tomato on the bottom half of each roll. Top with mushroom caps, then add 1 tbsp chilis to the top of each. Top with remaining bun half.

Amount Per Serving
Calories: 329.8
Total Fat: 17.7 g
Cholesterol: 25.2 mg
Sodium: 381.7 mg
Total Carbs: 33.1 g
Dietary Fiber: 5.4 g
Protein: 13.9 g

Comfort Food for the Human Meringue

Those of you who know me well know just how sick I can get how quickly, and how fragile my sleeping cycles are. Well, two nights ago I got a grand total of one hour sleep (not that it wasn't for lack of trying), and spent most of yesterday and today trying to recover, so I apologize if I'm not as coherent or jovial as I have been previously. I will, however, share one of my personal favourite (and frequently made, it seems) comfort foods along with a great gem (ruby, perhaps?) of a breakfast or snack that is perfect when you're feeling down that I picked up from GroupRecipes and modified slightly as per my digestive tolerances.

Okay, so comfort food #1 is a chili-inspired meal-in-one that I adore, and helps calm down my troublesome tummy. It is very low fat (since my system rebells and wreaks all havoc when I add butter, oil or any high-fat ingredient such as peanut butter or dairy to my food (though you wouldn't know it, looking at this blog); think of me as a meringue!), whole-grain, has 2 servings of vegetables, and is very heavily spiced (I won't put quantities of the spices because I never measure, I go by taste-to-check and I add tons, which irritates the family slightly) and incredibly healthy. It is protein, calcium, fibre and iron-rich, and is vegan, soy and gluten free.

Small Mexican Red Beans are similar to kidney and pinto beans in shape and texture, with a slightly stronger "bean" flavour to them. They hold their shape and firmness when cooked, which makes them ideal for this design. Kasha describes roasted whole-grain buckwheat or buckwheat groats. It is a common filling for a knish, and is nutty and slightly toothsome, blending well with the spices. You can find kasha in bulk or health food stores. Finally, Savoy cabbage is the crinkle-leaf variety, usually reserved for making cabbage rolls. It is the most tender and does not need much cooking, you will NOT be pleased if it is over-steamed!:

Kasha with Mexican Beans and Cabbage

Serves One

1 cup cooked Small Mexican Red Beans, drained

1/2 - 3/4 cup tepid water

Oregano

Basil

Paprika

Garlic powder

Onion powder

Mustard powder

Cumin

Chili Powder (use a lot of this)

Cinnamon (small amount!)

3/4 cup hot water

1/4 cup dry kasha (whole buckwheat groats)

pinch salt

6 oz (about 6 leaves or so) Savoy cabbage, julienned

2 cloves garlic, chopped

1. Put beans and tepid water into a small pot over medium heat. warm thoroughly.
2. Add spices to taste, stir to blend well and keep on low heat. Do not let mixture become too thick, add water if necessary.
3. Bring hot water to a boil, add salt and kasha. Turn heat to low, cover and simmer 15 minutes (it will absorb the water).
4. Steam cabbage and garlic cloves 6 minutes (maximum).
5. Place cabbage in a large, deep bowl.
6. Top with cooked kasha and spread it out evenly.
7. Pour hot beans over all, stir slightly and serve.

Per Bowl

358 Calories

1.9g Fat

14.3g Fibre

18.5g Protein

10.75% Calcium

34.75% Iron

Comfort food #2 comes as a variation on a recipe from one of my great inspirees, Pinkpasta from GroupRecipes. The original recipe is here, I am posting my variant here (nut, dairy and butter free) but I am jealous that such a delightful recipe can't be tasted by me unaltered. Oh well, such is life. Here is what she has to say about this tasty meal: This is like eating gourmet oatmeal! Sweet, tart, nutty!, delicious! Whole oats take a little longer to cook than instant, but they're higher in fibre, have a chewier texture, and stick to your ribs.

Old-Fashioned Dried Cherry Oatmeal

Yields 6 servings (serving size 1 cup)

3 cups water
3 cups fat-free soymilk
2 cups whole oats (NOT instant)
1/2 cup dried cherries, coarsely chopped
1/2 teaspoon salt
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

1. Bring first 5 ingredients to a boil.
2. Reduce heat, and simmer, stirring occasionally, 20 minutes or until thickened. Remove from heat.
3. Stir in brown sugar and next 2 ingredients.
4. Spoon 1 cup oatmeal in each of 6 bowls. Serve immediately.

WHB: Cloves... with garlic? Pickled? You bet!

I had quite the dilemma when it came time for me to figure out what to post for this edition of WHB, from the creative world of Kalyn's Kitchen. I mean, here we are, at the 100th edition!! It should be something unique! Showstopping! Pecuiliar... er, I mean, tasty! What was I to post?

Well, I worry no longer, for I recalled a recipe that I had posted on GroupRecipes that had caused a little bit of a stir, so to speak. I talk of spicy, yet sour, yet sweet, intensely flavoured Pickled Garlic. It uses cloves, which I know is technically a spice (actually, a flower bud, as I discovered) but I'm crossing my fingers and hoping that both the kind creator and the wonderful hostess (who is Katerina from Daily Unadventures in Cooking, this time around) will forgive my slight variation from the original theme.


Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. In north Indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also a key ingredient in tea along with green cardamoms. In south Indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavor of the rice.

In Chinese medicine, cloves are considered acrid, warm and aromatic, and enter the Kidney, Spleen and Stomach channels. They are notable in their ability to warm the middle, direct Stomach qi downward, and to fortify the Kidney yang.

However, cloves can be irritating to the GI tract, and should be avoided by people with gastric ulcers, colitis, or IBS. In overdoses, cloves can cause vomiting, nausea, diarrhea, and upper GI hemorrhage. Severe cases can lead to changes in liver function, dyspnea, loss of consciousness, hallucination, and even death!

You know what, though? I'm willing to take that risk for this treat! These are great straight from the jar, or mash them into vegetables or steak!

Persian Sugar-Pickled Garlic
4 heads garlic
2 small dried Thai peppers
1 cup sugar
2 cups red wine vinegar
2 cups water
8 whole cloves
2 tablespoons whole black peppercorns

1. Separate garlic cloves, but do not peel.
2. Place all ingredients in a large pot.
3. Bring to a boil and cook for 10 minutes, stirring occasionally.
4. Reduce heat to medium and cook 5 minutes.
5. Transfer to a large glass jar large enough to hold garlic and the liquid, seal tightly.
6. Refrigerate at least 6 months before serving.
7. The garlic improves with age for as long as 15 years!

ARF / 5-A-Day: Falling With Mom's Harvest Apple Squares

There is a distinct nip in the air these days, and the heat that was blazing down on us a month ago has seemed to disappear. I guess that means soon the leaves will be changing and apples will be ripe for the picking! My mom and I have a great time going up to Natures Bounty Orchards and picking apples for hours. They have all kinds... MacIntosh, IdaRed, the Delicious family, Empires, my personal favourite Spartans, and the perfect pie apple that is the Northern Spy.

Apples are a major Fall crop here in Ontario, where there is even an Applefest held over the Thanksgiving weekend at the villages of The Blue Mountains. Every Fall to my recollection has been graced with the wafting aromas of baking pies, pork roasts, crisps and squares, all featuring the delicious bounty of the new season.

This was one of our Fall dessert favourites here at home when I was growing up. My mom is still famous at our old elementary school for these... my Home Ec teacher would steal them from the bake sale tables! A blend of Northern Spy and MacIntosh apples is great for these crumbly, sweet gems, but if you can't get your hands on the Spy apples, try for a firm, tart apple like a Granny Smith.

My Mom's Apple Squares
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 tsp baking soda
1/4 tsp salt
1 cup packed dark brown sugar
1 1/2 cups quick-cooking rolled oats (not instant)
1/2 cup cold butter or stick margarine (vegan variant if needed)
3 cups thinly sliced apples (see preamble)
1 tsp cinnamon
2 tsp lemon juice

1. Preheat oven to 375F.
2. Combine flours through oats in a large bowl.
3. Cut butter into the dry ingredients until mixture is crumbly. Add a little apple juice or water if required.
4. Press 1/2 the crumble into the bottom of a thoroughly greased 9" pan.
5. Combine remaining ingredients and toss to coat.
6. Pour apples over bottom crust and crumble remaining oat mixture overtop evenly. Pat down.
7. Bake 40-45 minutes or until golden brown.
8. Let cool thoroughly in fridge before cutting and serving.

I discovered recently while browsing Slashfood that this is rather a timely post! Lucky for us apple-lovers, the L.A. Times has a great guide to the myriad of apple varieties out there! Apples are a wonderful source of both vitamins and antioxidants (but of course we ALL knew that!), so I've decided to post this treat in honour of Sweetnick's ARF / 5-A-Day event (#88!). By the way, last week's roundup is posted here, since I was lax in posting that one earlier!

P.S. --> November 1, 2007 is Canadian National Men Make Dinner Day! That means only 47 days left for you guys to get your apron strings tied for your gals (if you have one) and try something new! By the way, making dinner doesn't involve a phone number stuck to the fridge or excessive use of the microwave! Just kidding, guys! I know you can cook with the best of 'em!

A Feast for Worldly Religions!

My family and I have never really subscribed to a set religion. I tend to say that I am a spitritual person, rather than one who subscribes to a dogmatic faith, while my mom prefers the term agnostic to describe herself. The SF and SB proclaim themselves far and wide as Catholics, but I don't think they have attended mass since the SB's christening, and as far as I know my Dad, sister, Martha, and Andrew don't really care one way or another. One thing my Dad, Martha (who teaches at an elementary Catholic school but has a degree in religion) and I have in common is the love of learning all things we can about all religions. When I was young my elementary school celebrated almost every festival and feast day for every religion and nationality we could, and I took World Religions in high school, along with independent exploration in university. I love all things that make the world what it is, everything that is both similar and unique about our community as a city, a country and a planet. I believe that everyone has the right to believe and worship in their own way, or not to if they choose, and that the religious wars that have been fought in the past were wrong. Hopefully I haven't upset anyone in the reader community so far, I do know that religion is a rather touchy subject (and one not usually to be discussed around the dinner table)!

However, since I was a little out of it yesterday, I missed out on two very important milestones in two very important religious calendars! The 12th of September marked the celebration of the holy day of the Jewish new year, or Rosh Hashanah. For those following the Islamic calendar, we welcome the first night of the fasting (and ninth) month of Ramadan.

For Rosh Hashanah, a popular observance is eating apples dipped in honey, a symbol of the wish for a sweet new year. On the second day of Rosh Hashanah, Jews eat a new fruit (or vegetable) not yet eaten in the season so a special blessing can be recited. Various symbolic foods - such as dates, pomegranates, pumpkin, leeks and beets - are traditionally eaten on the holiday. No work is permitted on Rosh Hashanah, and many a festive meal is shared. One of the most traditional (at least to un-initiated) me is Chicken and Matzoh Ball Soup.

This recipe is taken almost verbatum from my fellow Canadian and personally my favourite chef Michael Smith. I have watched him prepare this recipe a few times on his TV Show Chef at Home, and I have a special fondness for how he talks about his family memories as he cooks. My mother and grandmother would do the same thing as they prepared family meals for us, and whenever possible they would involve us in the stirring, pouring, and decorating of whatever we were presenting. One day I will be sharing these memories with my own child, and will probably still be on the blog circuit as I do it! Boy, my link lists will be long then!

Chicken and Matzoh Ball Soup

Serves 4

1 roasted chicken carcass, meat removed and reserved for another use
4 carrots, cut into chunks
3 stalks of celery, cut into chunks
3 onions, cut into quarters
1 tbsp dried parsley
3 tbsp dried thyme

1 tbsp garlic powder
4 eggs
4 tbsp olive oil
1/2 tsp nutmeg

1/2 tsp onion powder

1/4 tsp oregano
1 cup matzoh meal
1 inch piece of ginger, grated
2 cups of baby spinach leaves
3 shallots, sliced
1 cup of bean sprouts

For the Browned Chicken Broth:

1. Roast chicken carcass in a 400-degree oven until golden brown.
2. Place into a stockpot along with the carrots, celery, onions, parsley, thyme and garlic.
3. Cover with cold water and bring to a boil and then let simmer for 2 1/2 hours. Strain.

For the Matzo Balls:

1. Whisk together eggs, oil, nutmeg, onion powder, oregano and salt and pepper to taste.
2. Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.

For the Soup Base:

1. Bring chicken broth to a simmer and add matzo balls.
2. Cook for 10 minutes.
3. Add ginger, spinach, shallots and bean sprouts and stir to wilt, just prior to serving

During the Fast of Ramadan, strict restraints are placed on the daily lives of Muslims. They are not allowed to eat or drink during the daylight hours. At the end of the day the fast is broken with prayer and a meal called the iftar. In the evening following the iftar it is customary for Muslims to go out visiting family and friends. The fast is resumed the next morning.

Usually, a date is the first thing people eat after they fast from dawn until dusk during Ramadan. This recipe is taken from an un-named Middle Eastern fruit dessert I found in one of my international collections. This is a simple dessert, with evaporated milk for a topping. Made almost entirely from dried fruit, studded with ginger and nuts, it is also fairly healthy, though calorie- and carbohydrate-dense for those watching their intakes (such as non-fasting dieters and diabetics).

A Dessert for Ramadan

Makes enough for 10 persons
1 cup dried prunes

1 cup raisins

1 cup whole dried apricots

1/4 cup candied orange peel

1/4 cup currants

10 dried figs, chopped

5 cups water

1/2 cup sugar

2 tbsp candied ginger

1 cup (combined) chopped walnuts and almonds

Evaporated (not condensed) milk

Fresh grated nutmeg

1. Place the prunes, raisins, apricots, peel, currants, and figs in a large bowl.
2. Add cold water until the level rises 1” above the fruit. Soak overnight and drain.
3. Place the 5 cups of water and sugar in a heavy saucepan, cover, and gently boil for 15 - 20 minutes.
4. Add all the fruits and ginger to the syrup and simmer, covered, for 2 hours over low heat.
5. Halfway through the cooking, add the nuts and mix well.
6. Remove the mixture from the heat and allow to cool.
7. Transfer into a bowl and refrigerate until cold.
8. To serve, top with evaporated milk and garnish with grated nutmeg.