FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy
Browsing Fried Foods

The Quickest, Easiest, and Healthiest BURGER you can make from The Quickest, Easiest, and Healthiest LEFTOVERS!

June8

If you saw and subsequently tried my previous post about a basic Macro Meal… you inevitably made too much. Don’t feel bad – this is a common problem with such a basic meal.  You think there’ s NO WAY in Bend that food is going to fill you up so quickly and for so long… so you overdid it.  You threw in 3 carrots instead of one.  The entire bunch of Kale instead of a few leaves and then you excitedly made 2 cups of rice because it’s so cheap – what’s the difference? Right?  Face it – you got overzealous and were feeling really good about the prospect of feeling really good.  I know how it goes…  I am always SO gung ho because we love that meal so much, and it makes us feel SO happy and healthy and wise…. then the next day… the day after that… and the dreaded day after that… I can’t bear the idea of opening the fridge to see what’s in there to eat, let alone eating leftovers AGAIN!!!! So before you let that “kids are starving all over the world” guilt kick in and then hover shamefully over the sink shoving perfectly good food down the garbage disposal, try this one out!

Deena’s “Macro Burger” in 10 easy steps.

1.)  Get out your Food Processor.
2.)  Throw everything in there – beans, rice, veggies, tofu, temphe… all of it.
3.)  Pulse.
4.)  Add olive oil if the mixture is too dry or bread crumbs if it’s too wet (you’re looking for burger consistency somewhere in the middle)
5.)  Mold it into small patties that will fit perfectly onto your whole grain organic bun (preferably one without added sugars) or toast.
6.)  Fry in a skillet with a little Safflower or Sunflower oil – An Iron skillet works great for these and there’s no worry about how long to cook them – just cook until it looks good to you and you think it’s burger worthy.  Everything is already fully cooked so you really can’t screw this part up!

  
7.)  Add whatever you would normally have with burgers ie: sauteed mushrooms and onions, avocado, tomatoes, lettuce, condiments, sauces, WHATEVER!
8.)  Don’t tell you’re family it’s leftovers.
9.)  Enjoy
10.)  (This is my favorite and most ironic part)  FREEZE the leftovers!!! The leftover burger leftovers reheat great anytime you need a quick meal!!  I often put them in my sons lunch the next day – he thinks it’s fun times.

London would not sit still for this picture. But this WAS his second burger and he was all hopped up on health.

 

Now you are the star of the kitchen and your family just ate the healthiest burger you can possibly ever have. Win win win win win! It’s like being in Vegas without the cigarette smoke.  Right?
As always I can’t stress enough – don’t be afraid… I figured this out by just throwing stuff in and giving it a literal whirl. They are slightly different burgers every time because you’ll never have the exact same ingredients twice, but they always work and they are always good.

Try it out and tell me how it goes!
D-

Husband Rating 5 star:gold-stargold-stargold-stargold-stargold-star“Can I pour my Agave BBQ Sauce all over it?  Then yes, 5 stars.”
Kid Rating 5 smiley faces  “Mommy – can you make them look like Chicken Nuggets?”  He has no idea what that actually means.

GUEST POST!!!! Kei’s Temphe Burgers!

February8

Kei Ogawa is a good friend of mine from California. She eats like we do (only better) and we used to compare notes all the time before we moved to Oregon. I recently saw this info on her husband Donny’s facebook status and asked her to give me the recipe for my blog. So here it is… Thanks Kei!!!!

Hi mamas. Here is the recipe for you! It is super easy to make.

Tempeh Burger (one person)

Tempeh – 1
Bun -1
Veggie Mayo
Lettuce
Avocado
Sprouts
Mustard

(Sauce)
Warter-1/2cup
Veggie concentrate powder -1tsp
Tomato puree or ketchup -2tbsp
Beet sugar -1/2tbsp
Vinegar -2tsp
Tamari-1/2tbsp
Garlic(grounded)-1/2tsp

Panfry tempeh (I cut a TJ tempeh in a half thickness so that it absorbs the sauce easy) with olive oil until the both sides get brown. Heat up all sauce ingredients and once it’s boiled, add tempeh and turn the stove to low. Keep boiling until it gets less watery. I have made it without garlic and it still tastes good! Sorry that this is not a good recipe for Pitta people like Don though!

I personally have not tried it yet – but judging by the recipe and what I know about Temphe and how much I cook Temphe, it looks good.  I will be making it for my Temphe-Crazed husband, Zeke just as soon as he gets back from his trip to China (where they eat battered and deep fried cuckoo bird!!  WTF?????) So for now our husband rating is being taken right off Donny’s post as testimonial of this delicious meat alternative!!

Enjoy! (Should be easy to do when there are no beaks, eyes, flesh, etc… ugh.)
Deena

Husband Rating 5 star:gold-stargold-stargold-stargold-stargold-star “ My wife just made the most kick a$$ tempeh burgers! Seriously and you’re not vegetarian why again? You think you’re going to miss out, but you’re really missing out right now.”

 

Thanks for the contribution, Kei and Donny!  Give that baby a kiss for me.

Easy Easy Quinoa Burgers!!

August1

This was the second time I made these and they were a big hit with my boys!!  London thought they looked like the “Nuggets” he sees his friend Janey eating at school, and so he was double excited when I cut the patty up into bite size “nuggets” for him.  He ate two burgers by himself and asked me to put them in his lunch this week.  This made me swell with burger pride, as you can imagine.  Getting a 2.5 year old to eat quinoa is tricky, and by tricky I mean I have to trick him.  So for him to request this is slightly monumental.  The only thing he ever requests for school is Pizza or Pancakes.  Neither of which he has ever had in his Tiger Lunch Bag.  Back to the burgers…

First of all – I made these because I had way too much leftover Quinoa and couldn’t bear to eat it plain again.  I remembered I had a burger recipe somewhere in my notebook, and I am glad I found it.  The recipe was for Greek style burgers but I made a more Italian version because we just had Greek Souvlaki two nights ago – too much Greek!!  Here is what I did:

put all of the following ingredients into a food processor:

two small raw carrots – cut up

1 cup of cooked quinoa

1 can of rinsed and drained Great Northern White Beans

1/4 cup dried breads crumbs (Italian are great if you can find organic!!)

Egg Replacer (the equivalent of one egg – lightly beaten)

1 teaspoon Bragg 24 Sprinkle (or Italian Spices of your choice)

salt to taste (I almost never cook with pepper, but go crazy if you like it)

The original recipe calls for pulsing your food processor until combined but still chunky – I blend it until it is really smooth and almost paste-like.  Make the mixture into patties with your hands, if it’s too sticky cool it off in the fridge first.  I used leftover Quinoa so it was already cold.  That helps. In a large skillet or frying pan heat up about two tablespoons of olive oil and cook burgers on medium heat until browned and cooked through on both sides, about 10 minutes per side.

I served these without buns or bread because they are already pretty high in Carbohydrates, but my husband went for some toast slices anyway and he was very happy.  I made guacamole and grilled some onions, green peppers, red chili pepper, and garlic to serve on top.  I also used my leftover Souvlaki Cilantro dressing on it (cilantro, soy yogurt, lemon, olive oil) which I thought was a great flavor profile for the rest of the dish.  But really – it’s a fried patty – you can eat it alone and it would be good.  Wrap lettuce around it, or put BBQ sauce on it, or cut it up and throw it in a salad.  It’s versatile.  Go crazy.  And remember to always choose organic products – it’s always worth it!!  Enjoy!

Husband Rating 5 star:gold-stargold-stargold-stargold-stargold-star “I could eat these everyday for a month.”
Kid Rating 5 smiley faces “Can I please have more burger? Can I please have another burger? I want more food.”

Tempeh Tots

October16

This is a very new spin on the old classic Tater Tots!! I only tried it because I was CRAVING something fried (bad mood? Period? Over eating healthy? All of the above?) and I didn’t want to go the the store (as usual) so I took some Tempeh and sliced it really thin so it was in flat little 3 inch pieces – or the width of the Tempeh – and fried those little bitches up in mostly safflower oil with a splash of olive oil. I also salted them tot he point of no longer having a single healthy quality left to them and added a little herbamore salt too, just to be sure that I wasn’t going to get anything beneficial from them.
All I have to say is yum yum. I’m not a huge tempeh fan, so I always have to find ways to mask the taste when I’m cooking it. But this was GOOOOOOD, and it brought me right back to my bacholorette days of Orida Frozen Tatter Tots for breakfast lunch and hangovers. Oh the good old days. I do miss them for the food that I didn’t think about while shoveling it down my face.
But here’s a great way to get that “because I can” power back onto your plate if you don’t want to eat total crap out of the freezer section, but still want to feel like you’re being naughty.

Husband Rating 4 star: gold-stargold-stargold-stargold-star “This tater-less tot tickles the tongue with tantalizing taste. Totally.”

D-