Tag Archives: whole grain

Spent Grain Curry Burgers

11 Jul

A few months ago, Chris and I bought a kegerator. Yep, that thing that college frat boys pass onto each other from one year to the next, the fridge that’s bigger than a dorm fridge but smaller than your typical kitchen appliance, and that gadget which allows you to have beer on tap at home, 24/7.

And it is AWESOME. As homebrewers, we had been bottle our beers up until recently, which was a major pain to do. The biggest selling point of the kegerator was that we no longer needed to bottle – simply transfer the fermented beer to a keg, set up the CO2 lines, and enjoy fresh draft beer whenever we want!

Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

All the ingredients for our latest homebrew.

If you’ve ever considered homebrewing, just know that there’s a bit of a learning curve, but it’s so much fun! The satisfaction of having beer that YOU made, always at the ready, is pretty darn cool. Brew day makes the house smell amazing. The anticipation of waiting during fermentation is fun. And obviously the end result – 5 gallons of your own beer – is just wonderful.

 Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

The first step of brewing involves steeping crushed grains in a big pot of water. These grains are then discarded. Unless you’re crafty and savvy! Large breweries are coming up with sustainable ways to recycle their spent grain, such as using it for animal feed, cooking with it, or turning it into an energy source. Homebrewers have much less spent grain, which makes it perfect to cook with, like in my spent grain pancakes or waffles.

Last weekend’s spent grain took a more savory turn. I was first introduced to spent grain burgers at The Lucky Monk, outside of Chicago. My recipe is slightly different, making use of curry flavors to balance out the sweet, wheat taste of the spent grain. It’s simple, vegetarian, and can be made into frozen patties, perfect for a quick meal in the future!

If you DON’T homebrew, don’t despair! You could replace the spent grain with a variety of other wet, cooked grains, such as rice, millet, farro, and/or steel cut oats.

Spent Grain Curry Burgers | xtinaluvspink.wordpress.com

I weaved romaine lettuce leaves to use in lieu of buns!

Spent Grain Curry Burgers, adapted from Brooklyn Brew Shop

Makes 10 burgers

  • 2 C spent grain (freshly spent, so they’re still soaking wet and warm)
  • 1 C cooked quinoa
  • 3/4 C ground old-fashioned oats (use your food processor, or use bread crumbs or cornmeal)
  • 3 eggs (or 3 tbsp flaxseed meal mixed with 8 tbsp water and set to gel)
  • 1/2 C curry ketchup
  • 1 tsp hot sauce
  • 2 tsp curry powder
  • 1-1/4 tsp sea salt
  • 1/2 tsp black pepper
  • Avocado or coconut oil, to cook
  • Burger accoutrement: buns or woven romaine lettuce leaves, sliced tomatoes, sliced pickles, mustard, curry ketchup, dairy-free cheese, and whatever else you prefer!

Mix all the ingredients together very well. It’ll be a slightly wet mixture when combined. Let set for a few minutes for the oat flour to soak it up.

Heat avocado oil in a skillet or griddle over medium-high. Use a spoon and your hands to form patties from the mixture. Cook 5 minutes before flipping and cooking another 5 minutes. Repeat with the rest of the mixture.

OR: you could cook as many as you want now, and freeze the rest for later! Line a baking sheet with parchment paper. Form patties with the remaining mixture and place on the baking sheet. Freeze until solid. Then, wrap tightly in plastic wrap and package into a freezer bags. Let thaw before cooking, as described above.

Serve hot with all the toppings you desire!

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Pasta with Charred Pepper and Onion

22 Dec

Happy winter! I know, it’s been a while since I posted a new recipe. Work and life and more work have taken a priority, but all for great reasons! Since September, I have been teaching public speaking at the nearby university in addition to my day job. The class is fun and poses some interesting challenges for myself. This week will see the end of the semester, which simply means five weeks to prep for spring.

I was excited to see that this month’s Recipe Redux challenge was a cookbook-related one. In order to celebrate all the accomplishments of 2016, the Redux team has asked us flip to a 2016-esque page number in the nearest cookbook.

A year or two ago, my Oma and Opa gave me a vegetarian cookbook for Christmas. I know they sometimes question my vegetarianism, but the gift of that book said a lot in terms of acceptance of my dietary choices. I know they want the best for me overall, and proper food is a surefire way to be healthy!

So, I flipped to page 216 in the book “330 Vegetarian Recipes for Health,” and low and behold I found a simple yet satisfying recipe of pasta, roasted peppers and onion!

Pasta with Charred Pepper and Onion | xtinaluvspink.wordpress.com

After a long day and a nice run on the treadmill, this was to be the ideal dinner with some modifications. This meal really is the ideal dinner to make on a busy night. Bell pepper roasts quickly in the broiler or on the grill and pairs perfectly with whole grain pasta and sauteed onion. I added some beefless ground for a protein boost, and some spices for additional flavor, and that’s it! A quick and easily meal for two or four.

Pasta with Charred Pepper and Onion | xtinaluvspink.wordpress.com

Fusilli with Peppers and Onions, modified from 330 Vegetarian Recipes for Health

Serves 2

  • 1 large bell pepper
  • 1 tbsp olive oil
  • 1 medium onion
  • 1-1/2 whole grain fusilli or rotini
  • 3/4 C beefless ground
  • 1 tsp paprika
  • 1/2 tsp coriander
  • sea salt & black pepper, to taste
  • 1 tbsp olive oil, to serve

Turn on your broiler or grill. Place the washed bell pepper in the flame and cook until charred. You’ll need to watch it and turn it around to ensure an even char. Once sufficiently blackened, remove and place in a paper bag. Close and let sit for five minutes.

Scrape off the charred skin from the bell pepper. Slice thinly; set aside.

Bring water to boil in a pot and cook pasta according to package directions. I prefer the whole grain pasta for added chew, fiber and protein. Drain and return to the pot.

While the pasta cooks, heat 1 tbsp olive oil in frying pan. Saute onion 8-10 minutes. Add in the sliced bell pepper and sprinkle in some sea salt and black pepper. Then, stir in the beefless ground, paprika and coriander. Cook another 5 minutes to heat through.

Stir the vegetables into the pot of pasta. Mix well and serve into two bowls. Finish with a drizzle of olive oil, and extra salt and pepper.
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Healthier Walnut Refrigerator Cookies {vegan, whole grain, egg free}

9 Jun

By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Do you remember those “refrigerator cookies” your grandma used to make? They weren’t exactly pretty, or terribly interesting as far as cookies are concerned, yet they tasted SO GOOD. My grandma packed hers with chopped walnuts, they were scented with vanilla extract, and they had the lightest brown color to them. She usually kept a tin of these cookies stocked in her fridge for when we stopped by to visit. But that’s not why they’re called refrigerator cookies – the dough for these bad boys needs to set up in the fridge like most other slice and bake cookies require.

The traditional recipe is unfortunately made up bleached flour, lots of white sugar, and too much butter. The problem here is that I always wanted to eat three, four or even five of these cookies in one sitting…not exactly a healthy choice.

Healthier Walnut Refrigerator Cookies | xtinaluvspink.wordpress.com

So, to combat this issue (aka make cookies I could feel better about eating by the half dozen), I swapped out quite a few of the processed ingredients with some purer options. A combination of ground oats and whole wheat flour increase the fiber content dramatically without sacrificing flavor. I reduced the amount of sugar, and used coconut sugar instead of nutrient-void white sugar. And finally, I replaced half of the butter with coconut oil for a nutrition boost. And, of course, I added even more walnuts, the star of the show!! Yep, these treats are filled to the brim with chopped walnuts, providing a nutty flavor, some crunch, and Omega-3 fatty acids the nuts are known for.

Healthier Walnut Refrigerator Cookies | xtinaluvspink.wordpress.com

The result is a cookie reminiscent of what grandma used to have waiting for your enjoyment, but with a much healthier profile. Enjoy these for yourself or bake them for a family gathering! They’re sure to please. And, check out the other great walnut recipes that are being posted this week with The Recipe Redux. There’s a link-up at the end of this post containing many delicious recipes!

Healthier Walnut Refrigerator Cookies | xtinaluvspink.wordpress.com

Pro tip: serve cookies in cute bowls, rather than on a platter. They’ll look more appealing!

Healthier Walnut Refrigerator Cookies {whole grain, egg free}, adapted from Food.com

Makes 36 cookies (8 servings)

  • 1 C ground oat flour
  • 1 C whole wheat flour
  • 3/4 C coconut sugar
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/2 C (1 stick) butter, softened (vegan or otherwise)
  • 1/2 C coconut oil
  • 1 tsp vanilla extract
  • 1 flax egg (1 tbsp flax + 3 tbsp water)
  • 1 C finely chopped walnuts (about 2 cups walnut halves)

In a large bowl, combine flours, sugar, salt and baking soda. Mix well with a wooden spoon or hand mixer.

Mix in the butter, coconut oil, extract and flax egg. Keep mixing until thoroughly combined. Finally, mix in the chopped walnuts.

Lay out three pieces of plastic wrap and form three logs of dough, about 5″ long. Wrap and refrigerate for at least two hours.

Preheat oven to 350; line two baking sheets with silpat mats or parchment paper.

Slice two logs into 12 pieces each. Lay on the baking sheets with about 1″ between each cookie.

Bake at 350 for 8-10 minutes, turning halfway through. Remove and let cool on the sheet for a few minutes before transferring to a wire rack. Repeat with remaining dough log.

Serve cooled cookies, or store in a cookie tin in the fridge (I enjoy these slightly chilled).

Healthier Walnut Refrigerator Cookies | xtinaluvspink.wordpress.com

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As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)

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