Butternut Squash Burgers (and Fries)

burger

 

Butternut Squash Burger
• 1/2 butternut squash (about 1 1/2 – 2 cups)
• 1/2 can or 1/2 cup black beans
• 3 T white onion, diced
• 1/4 cup fine bread crumbs
• 1 T dried chives
• 1 tsp each: thyme, garlic, sage, chili powder, pepper

1. Peel butternut squash. For these burgers, I just used the top half of a butternut squash and ended up with 7 medium-sized burgers, but you can use more or less. Cut squash into cubes and steam (I use a steamer basket) until soft.

2. In a wide, flat bowl, mash cubes with fork. Add onions and spices, then bread crumbs and continue to mash. Add black beans and lightly stir.

3. Roll into ball and flatten.

4. Sauté in vegetable oil over medium high heat. Burgers are fragile, so allow to sit for a while before flipping, checking, or manipulating. Resist the urge to constantly flip! They are finished when quite dark on both sides.

5. Serve on their own (they are delicious and don’t need dressing up) or as a meat substitute on a bun with onion, ketchup, lettuce, tomato, pickles, other sauces… anything you like :)

French Fries

• 2 – 4 potatoes
• 1/2 cup flour
• 2 T chili powder
• 1 T pepper
• 1 T mixture of thyme, garlic, and fine sea salt
• water and oil

1. Slice edge of potato lengthwise to create a rectangle with round ends. Cut off ends. Slice lengthwise to create about 5 slices. Flip and repeat to make long, thin, squared fries. Slice the ends and edges too.

2. Immerse completely in warm water. Soak for a half hour.

3. Drain and rinse. Dry with kitchen towel, then squeeze with paper towel for complete dryness.

4. Mix flour with spices (whichever spices you like and however much you like) in a gallon-sized storage bag. Add fries, zip closed, and mix to coat completely.

5. Roast at 450 degrees for half hour.

6. Remove from oven and allow to cool. Fill a pot or saucepan with a couple inches of vegetable oil and heat over medium high.

7. When water sprinkled into the oil sizzles, it is hot enough. Add potatoes and fry for 5 – 10 minutes until crisp.

8. Season with pepper, sea salt, and spices.

French Onion Soup

onion soup

The time to make onion soup is best dictated by one’s pantry. As the only ‘fresh’ ingredients are cheese and onion, the biggest variable is bread. Rather than making a free choice in favor of soup, I let a stale leftover baguette decide- throw it out, make croutons, or make French onion soup.

I don’t actually measure anything in this recipe…The quantity of each ingredient can and should be regulated according to taste, with the amount of onion vs liquid the most important consideration. The onions will also cook down so you should add more than you think is necessary. Listed quantities come from Julia Child’s recipe, with the flour omitted.

•  5 cups sliced yellow onion
•  at least 3T butter (as much as you’d like)
•  1 tsp sugar
•  1/2 c dry white wine
•  2 quarts beef or vegetable stock
•  1 tsp salt and pepper
•  half a baguette
•  1 c Swiss or Gruyère + muenster cheese

1. Coat cast iron skillet with 1T butter. Add onions and mix around to coat onion in butter. Cover, and allow to cook untouched 15 minutes over medium heat. Check every 15-20 minutes for an hour or more, depending on heat settings. Midway through cooking, fully turn all onions, then sprinkle with sugar and add 2 T butter. Allow to continue to brown, without stirring them. Onions do not want to be your friend, and do not need to dance all the time-best to leave them alone as much as possible. Some crust on the pan (and onions!) is good, but not necessary.

2. In separate pot, heat beef (or vegetable) stock with a touch of dry white wine (you can use red wine instead-its just important that its dry else the fruitiness can be a bit obvious) and pepper.

3. With onions still cooking, deglaze pan with white wine straight from the bottle. Add stock, some pepper, then adjust to taste. The biggest caution here is to watch your wine-since I just pour some from the bottle I’ve found its very easy to end up with onions in wine-flavored water… If that happens, just allow to reduce much longer.s

4. Slice bread and toast under broiler. I use 1 or 2 for each ramekin, but more layers makes for a kind of bread pudding that is exceptionally delicious, so toast however much you like.

5. Ladle soup into ramekins. Cover with one or two slices of toast, darker side down. To layer, allow each slice to soak up liquid before placing another. Sprinkle swiss/gruyere on top, and cover with a slice of muenster cheese. Muenster melts quickly and evenly, making for an awesome gooey surface, and doesn’t have a strong flavor that will overpower your chosen cheese. If you just want to use one cheese for your soup, it should be muenster.

6. Serve with extra piece of bread. Extra ramekins can be saved for a few days, and make a fantastic breakfast.

Enchiladas

enchiladas

Enchilada Sauce
4 dried chili peppers, crushed or 2 fresh chili peppers, sliced
3 T – 1 mini can tomato paste or a few crushed/diced tomatoes
1 T minced or diced onion
2 T olive oil
1 T vegetable stock
1 – 4 cups water
1 T Adobo seasoning
1 T garlic powder or 1 medium garlic clove, minced with plane grater
1 tsp each cayenne pepper, cumin, cilantro
1/2 tsp each oregano, salt

1. Over medium low heat in small saucepan, heat chili peppers in olive oil. Stir occasionally, and if using fresh chili peppers, mash a bit as they soften. Add onion and allow to heat for 5 – 10  minutes.

2. Add vegetable stock, tomatoes or tomato paste, 1 cup water, and seasonings. Continue to heat and stir for 10 – 15 minutes. If pressed for time, heat vegetables for enchilada filling in separate sauté pan.

3. Add more water until desired thickness is reached. Use for enchiladas and store extra in refrigerator for enhancing rice, tacos, or salsa.

Filling
1 can or cup White Beans, lightly mashed
1 1/2 cup Grated Cheddar Cheese
1 Green Pepper
1 small yellow Onion
1 – 2 cups Enchilada Sauce
Rice (optional)

Preparation:

1. Lightly coat square casserole dish with sauce. Add filling to tortilla (technically, it is good to use corn tortillas but I find flour tortillas easier to manipulate) in stripe down the center, and fold over both sides. Put fold-side-down in pan. Line up as many enchiladas in a row (5 or 6) until pan is full.

2. Pour sauce over enchiladas and sprinkle extra cheese on top.

3. Cover with foil and bake at 350 degrees for 1 hour, or 400 degrees for 1/2 hour. You can also soften peppers and onion in a sauté pan beforehand and reduce cooktime significantly-that way you will only have to wait for cheese to melt.

4. Garnish with Parsley

Rice
1 c Brown Rice
1 packet Sazon Goya
1/2 c Lentils
1/2 c Onion

1. Cook rice and lentils in rice cooker.

2. After 10 minutes, add diced onion and Sazon Goya. Mix.

3. Serve with enchiladas. If using rice for enchilada filling, start rice cooker before making the enchilada sauce.

Fresh Tortilla Chips
5 – 10 corn tortillas
2 – 3 T vegetable oil
sea salt

1. Heat oil in pan with small surface area over medium heat. You will need enough to submerge a tortilla, about 1 cm.

2. Cut tortillas in half. Stack both halves on top of one another and cut into triangles.

3. When oil is hot, submerge tortillas and allow to harden. If using very shallow oil, flip at least once. Remove with tongs and allow to dry on paper towel or cooling rack.

4. Sprinkle with sea salt and/or other spices and serve.

Cranberry Muffins

muffins

This recipe is from the Better Homes and Gardens Cookbook. It includes a base muffin recipe, with instructions for different fillings like berries, bananas, cheese, poppyseed, or oats. I’ve included cranberry, blueberry, and oat because those are the versions I’ve made so far. If you’d like the quantities for the others, leave a comment!

Muffins

• 1 3/4 c flour
• 1/3 c sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg
• 3/4 c milk
• 1/4 c vegetable oil
• berries, oats, fruit, herbs, cheese, or other filling/enhancement

1. Combine flour, sugar, baking powder, and salt. Make well in center.

2. In another bowl, beat egg and combine with milk and oil.

3. Add liquid mixture to well in flour, stirring until just moistened.

4. For cranberry muffins, chop 1 cup cranberries in half and add additional sugar. As they are so tart, it is best not to add extra berries. For blueberry muffins, add 1 cup whole berries, with however many extra you’d like. For oatmeal, reduce flour to 1 1/3c and add 3/4c oats.

5. Spoon into muffin cups/tray. Cover with Streusel Topping, which is made by cutting butter into dry ingredients:
• 3 T flour
• 3 T brown sugar
• 2 T butter
• 1/4 tsp cinnamon

6. Bake at 400 degrees for 18 – 20 minutes or longer, depending on how quickly the Streusel becomes golden.