Tag Archives: olive oil

KALE BURGER – Guest Post by Karon Hampton of Brooklyn Eats

Kale Burger by Brooklyn Eats
Kale Burger by Brooklyn Eats

Today we have a guest post from Karon Hampton of Brooklyn Eats.  Karon started this blog as a platform for sharing the  menu making she does on (a modest budget) with her family and friends.  She can sometime be found sharing the rest of her life through the blog as well.  Enjoy the awesome kale burger…

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I just want to be clear about what we are talking about here – a burger made of kale. Not ground meat mixed with kale. Not a portobello mushroom topped with kale. Not even a black bean, potato and kale patty – no, this is simply kale in burger form. I couldn’t find the frickin recipe anywhere online so I gave up and made up my own – and a few versions later, it worked!

The idea, like so many of our food ideas, came from a great local restaurant here in Brooklyn. We treated ourselves to iCi for brunch and A got the kale burger with caramelized onions on a kaiser bun (ok, ok, and goat cheese but it was just a teeny bit!). We were blown away not only by the taste and texture but by the fact it was pretty much just kale – no visible beans or potatoes or anything besides the light, crunchy breading on the outside. They served it with pickled rhubarb and fried artichokes and altogether it was the stuff dreams are made of.

Back home, Google searching turned up all of the afore-mentioned recipes but nothing quite like the iCi burger. So we improvised and came up with a really delicious kale burger that is just as good as iCi’s (if I may be so modest). The exact same? No. But I look forward to continued testing and tweaking!

inspired by the wonderful iCi in Fort Greene (check it out if you’re in the area!)

INGREDIENTS

1 large bunch kale, well-washed and mostly dried

sea salt

1 large tomato, chopped

1 tablespoon almond butter or tahini

1/2 teaspoon garlic or 1 clove garlic

1/2 teaspoon coriander

cayenne to taste (if you like)

heaping 1/4 cup almond meal

heaping 1/4 cup flour

olive oil

[1] Remove stems and chop kale into very thin ribbons; sprinkle with sea salt and gently massage; let rest 15 minutes. The kale will turn a bright green and soften. Meanwhile in a food processor or blender combine the tomato, tahini or almond butter, garlic and coriander. If your tomato is not super juicy, add a tablespoon or two of water.

[2] In a large saucepan heat a little oil. Add the kale and sauté for a minute; then add 1/2 cup or so of water and cover loosely. Let cook 5 to 8 minutes (the fresher the kale the shorter the cook time) until it’s just wilting but not totally limp. Transfer kale (leave behind any remaining water in the pan) to large bowl. Meanwhile mix the almond meal and flour in a small bowl. If desired, you could add a little cayenne to this mix too.

[3] After it cools enough to handle, add 2/3 of the kale to the blender with the tomato mixture and blend. You don’t want it to get too smooth; maybe pulse on and off for a minute or two. Transfer this blended mix back into the large bowl with the reserved kale and mix it all together, adding a couple of tablespoons of the flour/almond meal mix too. You should be able to make patties from this mix that hold together fairly well. If too wet, add more flour/almond meal; if too dry, drizzle in some olive oil or water. Form six burgers and coat each burger in the remaining flour/almond meal.

[4] Heat a couple of tablespoons of olive oil over medium heat in a non-stick frying pan. Cook each burger for 4 minutes on each side, adding more oil if need be. They will get a nice crunchy outside with a hot, tasty middle. Serve and enjoy.

outside - perfectly crisp. inside - chewy but not grainy, soft but not mushy.

outside – perfectly crisp. inside – chewy but not grainy, soft but not mushy.

These are great on a lightly toasted whole wheat bun with caramelized onions, or my favorite is on a fresh kaiser roll with onions as well as roasted red peppers and some baby greens mixed with a homemade goddess dressing. If you are not averse to dairy, try the goat cheese. I could go on and on but just try it – tasting is believing!

For a printable version of this recipe click here.

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Filed under Gluten Free, Guest Blog, Main Dish, Recipes, Vegan, Vegetarian

ROASTED BROCCOLI and CAULIFLOWER

Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower

Roasted Veggies always taste so good.  This recipe is another easy one and so basic…preheat the oven, clean the veggies, mix in a tiny bit of oil and spice, pop it in the oven, and by the time the table is set they are ready to go.

 
INGREDIENTS 

1 head of broccoli

1 head of cauliflower

Simply Organic garlic salt

olive oil

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Preheat the oven to 425°

Cut the broccoli and cauliflower into florets (save the stems for juice). 

Stems for Juice

Stems for Juice

Wash the florets in a colander.

Wash in a Colander

Wash in a Colander

Wash in a Colander

Wash in a Colander

Spin the florets in a salad spinner to get rid of any excess water.

Place the florets in roasting pan and coat LIGHTLY with olive oil.  Season the florets with garlic salt.

Spun and Ready for Olive Oil and Garlic Salt

Spun and Ready for Olive Oil and Garlic Salt

Put the roasting pan in the preheated oven for 15-20 minutes until tender and golden brown.

For a printable version of this recipe click here.

12 Comments

Filed under Gluten Free, Recipes, Sides, Vegan, Vegetables, Vegetarian

BAKED LIMA BEANS

Baked Lima Beans

Baked Lima Beans

When I was a kid I HATED lima beans.  My dad loved them, so we ate them a lot.  Just thinking of lima beans used to make my mouth dry…they always tasted so mealy and intensely dry to me and no amount of butter could fix that.  To this day I see one of the bricks of frozen Jolly Green Giant lima beans and shudder.

Fast forward to adulthood.  A few months ago my husband and I had the priviledge of enjoying an amazing night at the Segerstrom Family Farm in Costa Mesa.  Our friends invited us to join them at the farm for a charity event (The Festival of Children) and it was truly one of my favorite events ever.  We began by going out into the fields to pick the produce that would be used in our dinner.  There was a private chef who prepared all of the food with her team and we spent the night dining outdoors under the stars right next to the fields.  It was spectacular.  The food was phenomenal and the company was even better.

The Segerstrom Farm began as a lima bean farm, so when the night ended we were all sent home with bage of dried lima beans and fantastic pumpkins to take home to the kids.

Segerstrom Lima Beans

Segerstrom Lima Beans

For the holidays my mom and dad gifted me a HUGE (750+ pages) vegetarian cookbook  called World Vegetarian by Madhur Jaffrey and one of the lima bean reciped jumped out at me.  The time had come for me to give lima beans another try…I already had some outstanding beans in the pantry from the Segerstrom Farm, so  I had no more excuses.

World Vegetarian

World Vegetarian

Shockingly I LOVED this recipe.  The beans were creamy and so flavorful.  I am sure it is attributable to high quality beans and a well written cookbook.

Madhur received this recipe from the nuns at the Ormylia Monastery in Macedonia.

INGREDIENTS

1 cup dried lima beans or any large white beans, picked over and washed

¼ cup oil

1 medium onion, peeled, halved lengthwise, and cut into thin half moons

1 medium carrot, peeled and cut into 1/3-inch-thick slices

2 good-sized (6-7 ounce each) tomatoes, finely chopped

1 ¼ tsp. salt

Freshly ground black pepper

3 Tbs. finely chopped fresh parsley

3 Tbs. finely chopped fresh oregano or 1 tsp. dried oregano

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Soak the beans overnight in water to cover by 5 inches.  Drain, discarding the soaking liquid and rinse with cold water.

Dry Beans vs. Soaked Beans

Dry Beans vs. Soaked Beans

Put the beans in a pot with 3 cups of fresh water and bring to a boil.  Remove the scum that rises to the top.  Cover, turn the heat down to low, and simmer gently for 40 to 60 minutes, or until the beans are just tender (If the dried beans are very fresh it may only take 20 minutes).  

 
 

Skim the Foam

Skim the Foam

 

 Meanwhile, put the oil in a flame and ovenproof casserole-type dish and set over medium-high heat.  When hot, add the onion.  Stir and cook for 1 to 2 minutes, or until the onion has just wilted.  Put in the carrot and cook another minute, stirring now and then.  Now put in the tomatoes and cook 7 to 10 minutes, or until the tomatoes have softened.  Turn off the heat.
Onions, Carrots, & Tomatoes

Onions, Carrots, & Tomatoes

Sauteed Onions, Carrots, & Tomatoes

Sauteed Onions, Carrots, & Tomatoes

Preheat the oven to 325˚F.

When the beans have finished cooking, add them and their cooking liquid to the dish with the onion, carrot, and tomatoes. 

Gently Mix in the Lima Beans

Gently Mix in the Lima Beans

 Add the salt, lots of black pepper, the parsley, and oregano.  Stir to mix

Add the Herbs

Add the Herbs

Put the casserole dish into the oven and bake, uncovered for 2 hours. 

Ready for the Oven

Ready for the Oven

Serve hot.  I served this with a salad and some crusty whole wheat bread, but it would taste great over barley or pasta as well.

Baked & Ready to Serve

Baked & Ready to Serve

For a printable version of this recipe click here

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Filed under Beans/Legumes, Books, Farming, Gluten Free, Recipes, Vegan, Vegetarian

AWESOMELY EASY ARTICHOKES

 

I went to the market and was thrilled to see that they had beautiful artichokes.  I have always loved artichokes.  While growing-up my mom would make them often by stuffing the leaves with garlic and putting them in a pot of water with lemon slices to cook.  She had the technique mastered.  I have never been consistent making them that way.  Whenever I try it is so hit and miss, coming out either mushy or crunchy.

A few months back my sister and her family came over for dinner while my parents were in town and she brought artichokes to add  to the meal.  The way she made them was ingenious, easy, and produced a wonderful result.

And so here you have it…

 

INGREDIENTS
 
4 Artichokes
2-3 Lemon slices (you will want 3-4 slices per artichoke)
6-8 Garlic cloves sliced
Olive oil to drizzle
Celtic or Himilayan salt
Pepper
Foil
 

Preheat the oven to 425˚.

 

Wash and trim the artichokes.

 

Make the foil beds for each artichoke.  You will need two squares for each artichoke (they may burn if you only use one layer).

Run an artichoke under water and quickly move it onto the foil bed.  You want to maintain the moisture so the artichoke will steam inside the foil.  There should be a small pool of water on the foil.  I tend to do all of the artichokes at one time, kind of an assembly line style.

Drizzle each artichoke with olive oil.

Sprinkle some salt, and crack some pepper on top.  Next, place some garlic on top of the artichokes (you can even squish some into the leaves for extra garlicky goodness).

Top with lemon slices.

Fold the foil tightly over each artichoke.

Put the foil wrapped artichokes on a cookie sheet or inside a pan and place them in the preheated oven.  Small artichokes tend to take 60 minutes, medium to large 1 hour and fifteen minutes, and jumbo can take up to 1 hour and 30 minutes.

When you take them out of the oven allow them to cool in the foil.  Once they have cooled enough for you to handle them, unwrap the foil, and pull out the center leaves.

You will notice that there are tiny hairs in the middle above the heart of the artichoke.   Clean the hair out of the choke with a spoon (being careful to leave as much of the heart as possible…don’t scrape the good stuff out).

You can serve the artichokes immediately after cleaning or put them in the fridge where they will last for atleast 4 days.

I serve my artichokes with dairy free ranch dressing (I’ll post my recipe at a later date), or I’ll make a creamy lemon pepper dip.  They are so yummy!

For a printable version of this recipe click here

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Filed under Recipes, Sides, Vegan, Vegetables, Vegetarian