Category: VEGETABLES

Buffalo Chickpea Patties

I’ve been enjoying a lot of vegetarian meals lately. I LOVE beans, they are healthy and cheap!

I’ve made bean patties before but so far, these are my favorite. I got the recipe from Veggie by Season and I even attempted to copy her presentation!  It looked so nice! 

I liked how she pureed some of the oats, I think that led to them sticking together better.  They made a very nice appetizer! 

We ate these with a delicious Apple and Caramelized Onion Pizza. 
Buffalo Chickpea Patties
Adapted from Veggie by Season
1 – 15 oz. can garbanzo beans, drained and rinsed
1/2 cup rolled oats
1/2 c. buffalo sauce, I used Franks
1 egg white
1 small onion
1 tsp. garlic powder
Salt and pepper

For serving:
Buffalo sauce
Ranch or blue cheese
Carrot Sticks
Celery
Cucumber

Add chickpeas to a bowl, use a potato masher or fork to mash, some chunks are okay.  Add the buffalo sauce to the chickpeas. 

Add half the oats to a food processor, pulse to create a crumb, add to the chickpeas. Then add the rest of the oats. Beat the egg white into the chickpeas.  Grate onion into the chickpeas, finally add the garlic powder, salt and pepper.  Combining ingredients well. 

Heat a griddle over medium, spray with nonstick spray.  Use a 1/4 measuring cup to portion out chickpea mixture onto griddle.  Cook patties for about 5 – 7 minutes, until crispy and brown, flip gently and cook for another 5 – 7 minutes.  Serve immediately to retain crispness. 

I served these as an appetizer and got about 7 patties.  You could make larger patties and serve as a burger as well. 

Total calories = 616 calories
7 patties = 88 calories per patty

ONION PANADE aka DINNER BREAD PUDDING

I found this awesome recipe for Onion Panade over at Stone Soup.   She called it the ultimate comfort food or a savory bread pudding so I needed to try that. She flavored with golden brown onions and the fragrance of thyme. Rustic bread provides the perfect contrast of textures.  I changed it up a bit.  You’ll find my changes in red.

I had couple of pieces of Havarti cheese left so tore them into pieces and added them the last few minutes of baking.

1 large Vidalia onion 

1 red onion, sliced into rings

1 large bunch green onions, sliced thin

2 cloves garlic, minced
1/2 bunch fresh thyme leaves, chopped
1/2 medium loaf rustic bread (1/2lb), torn in to chunks I used sourdough buns that I had in the freezer for future croutons
5 ounces cheese, grated or crumbled
3 cups vegetable or chicken stock
2 cups chopped rotisserie chicken pieces
  • Preheat oven to 400 degrees 
  • Cut onion in half lengthwise. Peel, then slice into half moons about 1/4inch thick. 
  • Heat 4 – 5 tablespoons olive oil in a large frying pan. 
  • Cook onion stirring occasionally until soft and golden brown. 
  • Stir in the thyme. 
  • In a medium heatproof dish layer about a third of the onions. Sprinkle over some of the bread and cheese. Repeat until all the ingredients have been used. You want to be able to see a little of each on the top. 
  • Bring stock to a simmer.
  • Pour over the onion dish. 
  • Season. 
  • Cover and bake for 30 minutes. 
  • Remove cover and bake for another 20 – 30 minutes or until the top is golden and crunchy and the stock has been absorbed by the bread.

aprons 3

DECONSTRUCTION: HOW STUFFED CARROTS BECAME A CARROT CASSEROLE

I’m always on the look out for great ways to spice up vegetable recipes.  I found what sounded and looked like an awesome recipe in a magazine for a carrot side dish recipe.  I was excited to make it, but then oh so disappointed.  They looked pretty, but they tasted awful.  So, we sat around the dinner table deconstructing AND reconstructing the recipe!  My family is so good at dinner conversation.  Well, maybe not, but at least they tell me what they don’t like and then help turn it into something they will like.

 

The original recipe:
BAKED STUFFED CARROTS
12 medium carrots
1/4 cup mayonnaise
4 teaspoons grated onion
2 teaspoons prepared horseradish
1/8 teaspoon ground nutmeg
salt and pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted and divided
1/8 teaspoon paprika
  1. Place carrots in a skillet. Add 1 inch of water.  Bring to a boil. Lower heat and simmer 15-20 minutes or until crisp tender.  Drain.
  2. Cut a thin lengthwise slice out of each carrot.  Scoop out carrot, leaving a 1/4 inch shell, set shells aside. Place the removed carrot in a food processor; cover and process until finely chopped.  Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper.  Spoon into carrot shells.
  3. Place in a greased 13 inch x 9 inch baking dish.  Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots.  Drizzle with remianing butter.
  4. Bake, uncovered, at 375 degrees for 20-25 minutes or until tender. 
Do you remember Gilligan’s Island Season 3, episode 20?  No, I didn’t know the number or season either, but I remember the episode well.  Gilligan discovers a crate in the lagoon and pries off the lid, which falls face side down of course, and inside are all these beautiful seeds.  Mary Ann immediately plants a garden and they all have their favorite vegetables.  Because the seeds are radioactive they produce bigger and “better” vegetables that gives each castaway a special ability.  These were 2 1/2 inches in diameter!
I present to you the Gilligan’s Island Carrots:
THE RECIPE WORTH MAKING:
BAKED CARROT CASSEROLE
12 medium carrots

1/4 cup mayonnaise
1 large bunch green onions, minced
3 cloves garlic, minced
1/8 teaspoon ground nutmeg
1 teaspoon sea salt
1 teaspoon white pepper
1/4 cup dry bread crumbs
2 tablespoons butter, divided
1/8 teaspoon paprika

  • Place carrots in a skillet. Add 1 inch of water. Bring to a boil. Lower heat and simmer 10 minutes or until crisp tender. Drain. Cool.
  • Slice carrots into 1 inch lengths and then into 4 pieces each.
  • In a small skillet melt 1 tablespoon of butter.  Saute’ onions and garlic until translucent and fragrant. Drain of fat.
  • Transfer to a large bowl; add mayonnaise, nutmeg, salt and pepper.
  • Toss with cooled carrots until well coated.
  • Place into a greased 9X9 baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter.
  • Bake, uncovered, at 375 degrees for 10-15 minutes or until tender.

aprons 3

BACON BALSAMIC GREEN BEANS & CARROTS

BACON BALSAMIC GREEN BEANS & CARROTS

3 large carrots, cleaned and sliced (about 2 cups)
1 pound green beans, trimmed and cut bite sized (about 2 cups)
1 bunch green onions, sliced
3 tablespoons almond slivers
4 slices thick bacon, chopped
1/4 cup brown sugar
1/4 cup balsamic vinegar
  • Cook the carrots and green beans in boiling water for 3-5 minutes until crisp tender.
  • Rinse in cold water to stop the cooking process.
  • Drain and set aside.
  • In a hot skillet brown bacon until crisp.
  • Remove with slotted spoon to drain on a papertowel.
  • Add green onions and saute’ until tender.
  • Add almonds and saute a minute more.
  • Remove almonds and onions with slotted spoon to drain on papertowel also.
  • Add brown sugar and vinegar to skillet and blend well until sugar is well dissolved.
  • Add green beans, carrots, onions, almonds and bacon.
  • Toss until well coated.

aprons 3

TEX-MEX GREEN BEANS

This recipe originally called for ALL processed ingredients ~ from canned green beans to sweet and low, Hormel bacon bits and Campbell’s soup. I brought it into the “from scratch” world and it was a huge success around here!
TEX MEX GREEN BEANS
4 cups fresh green beans, chopped
1 Vidalia onion, sliced thin & chopped, divided
1/4 pound bacon, chopped
2 cloves garlic, minced
1/4 cup brown sugar
2 teaspoons chili seasoning
2 + 2 tablespoons butter 
3 tablespoons flour 
1 cup pureed tomatoes
1 1/2 cups milk
  • Preheat oven to 350 degrees.
  • In a saucepan, over medium heat, sauté chopped onions in 2 tablespoons butter until translucent. 
  • Remove from the heat. 
  • Whisk in the flour so that no lumps remain.
  • Slowly whisk in the tomato puree. 
  • Return to the heat and add salt to taste. 
  • Cook until just boiling.
  • Let cool 10 minutes then slowly stir in milk.
  • Set aside.
  • In a large skillet brown bacon pieces until crisp.
  • Remove to paper towel to drain.
  • Add remaining 2 tablespoons butter and saute’ green beans, onion rings and garlic until tender crisp.
  • Add brown sugar, chili seasoning, tomato soup and bacon bits.
  • Combine until well blended.
  • Bake 10-15 minutes.
aprons 3

Italian Green Bean & Tomato Salad

 GREEN BEAN & TOMATO SALAD
1 pound fresh green beans, trimmed and washed
3 cups grape tomatoes
1 bunch green onions, sliced
3 tablespoons peanut oil
2 tablespoons red wine vinegar
Juice of 1 lemon
2 teaspoons Italian seasoning
salt & pepper taste
  • Bring a large pot of salted water to a boil.
  • Add green beans and blanch 3-5 minuted until just tender.
  • Drain and rinse with cool water.
  • Whisk together the oil, vinegar and seasonings.
  • Toss together the green beans, tomatoes and onions.
  • Pour marinade over and toss well.
  • Chill 24 hours before serving.

aprons 3

ASPARAGUS WRAPS

ASPARAGUS WRAPS
12 asparagus spears
6 slices bacon
1 can Pillsbury breadsticks

  • Snap off bottoms of asparagus spears.
  • Wash and dry 12 spears of asparagus.
  • Wrap bacon around bottom of each stem and place on cookie sheet.
  • Bake 15 minutes at 400 degrees until bacon is cooked through.
  • Wrap 1 breadstick around each stalk.
  • Bake according to package directions.


Snap off bottoms of asparagus spears.
Wash and dry 12 spears of asparagus.

Wrap bacon around bottom of each stem and place on cookie sheet.
Bake 15 minutes at 400 degrees until bacon is cooked through.

Wrap 1 breadstick around each stalk.
Bake according to package directions.

aprons 3

Sesame Garlic Green Beans


Sesame Garlic Green Beans

1½ pounds fresh green beans, trimmed
1 bunch green onions, finely sliced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
2 teaspoons minced garlic (jar)

Cook the green beans for 5 minutes in boiling water.

While the beans are cooking, combine the soy sauce, sugar and oil, set aside. Spray a sauté pan with PURE. Over a medium heat sauté green onions and garlic until soft. Add the beans. Stir several minutes until well coated. Add soy sauce mixture, stirring constantly until most of the liquid is absorbed.
aprons 3

RITZY CARROT & BROCCOLI CASSEROLE

Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo), remove the yucky for you condensed soup and then I also discovered Joanne at Eats well with Others who is hosting BSI for this month – talk about perfect timing!

RITZY CARROT & BROCCOLI CASSEROLE
4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon

  • Wash, peel and slice carrots diagonally.
  • In a saucepan combine the water, salt and sugar.
  • Add carrots. Bring to a boil.
  • Turn down heat to simmer and cook until JUST tender crisp.
  • Drain.
  • Toss with butter and cinnamon.

6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
1/2 cup mayonnaise
1 Jumbo egg
1 small Vidalia onion, chopped
1/2 cup grated cheddar cheese
salt and pepper to taste
4 tablespoons butter
1 1/3 cups ritz cracker crumbs**
4 tablespoon flour
1/2 cup chicken broth
1/2 cup milk

  • Preheat oven to 350 degrees.
  • Cook broccoli in boiling, salted water or steam until JUST tender.
  • Drain well, cool slightly and toss with carrots and onions.
  • Layer into a greased 9×9 baking dish.
  • Top with cracker crumbs.
  • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
  • Add the chicken broth, milk, mayonnaise and egg, whisking until smooth.
  • Pour over broccoli mixture.
  • Cover and bake 40 minutes.
  • Top with cheese and bake uncovered an additional 10 minutes.
  • Let stand 5-10 minutes before serving.

**I love to substitute Keebler buttery garlic club crackers and add garlic!
aprons 3

PERFECT BUTTERED CARROTS

4 medium carrots
2/3 cup water
1/2 teaspoon salt
1 tablespoon sugar
3 tablespoons butter
pinch cinnamon
parsley

  • Wash, peel and slice carrots diagonally.
  • In a saucepan combine the water, salt and sugar.
  • Add carrots. Bring to a boil.
  • Turn down heat to simmer and cook until JUST tender crisp.
  • Drain.
  • Toss with butter and cinnamon.
  • Garnish with a pinch of parsley.

aprons 3

HEIRLOOM CAULIFLOWER with AGED WHITE CHEDDAR CHEESE SAUCE

6-12 heirloom cauliflower
2 cups grated aged white cheddar cheese
3/4 cup grated Parmesan cheese
3/4 cup heavy cream
salt and pepper to taste
1 small bunch green onions

  • Steam cauliflower until tender.
  • Toss cheese mixture together in a large saucepan and add cream.
  • Heat over low heat , stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes.
  • Stir in onion until well combined and heat through.

aprons 3

STEWED TOMATO CASSEROLE

In my mind I have this vision of a dish grams made with okra, stewed tomatoes and toast. I wanted to recreate it. It doesn’t appear to have been written down anywhere. I’m sure she used stale white bread too, but since I can’t find a copy anywhere, I’m writing my own version. Do you know how hard it is to find okra here in the west?

1 can stewed tomatoes
3 cloves garlic, minced
1 small shallot, sliced thin
1 handful snap peas
1/3 cup shredded mozzarella cheese
salt and pepper
bread
butter

  • Preheat oven to 375 degrees.
  • Spray casserole dish with PURE.
  • Layer shallots on bottom, then sugar snap peas and garlic.
  • Pour stewed tomatoes over top.
  • Generously salt and pepper.
  • Sprinkle cheese even;y over the tomatoes.
  • Butter both sides of the bread and cut into chunks.
  • Layer the chunks of bread randomly on top of cheese.
  • Bake uncovered for 30 minutes.

The best thing about the leftovers is you can top it all over again with cheese and toast pieces and it tastes just like the first time!






aprons 3