Sunday, June 28, 2009

1 can or 2 c. cooked dried beans, drained (white beans, black beans, chick peas, etc.)
1 cup rolled oats
1 egg
2 green onions, sliced
1/2 cup chopped walnuts
salt & pepper

Mash beans with fork (you can leave them kind of chunky). Mix all ingredients. Form into burger size patties. Pan fry in a little vegetable or olive oil. For cheese burgers, melt slice of cheese on top while cooking the second side. (I used pepper jack today.)

Serve without buns or on buns with lettuce, tomato, condiments.

I bought some "Nova Scotia Fisherman's Beans" at the Hillsboro Farmer Market last season; they are brown beans. I cooked them up and made bean patties out of some of them and froze the patties (uncooked) on a parchment paper lined sheet. When frozen, I put them in a freezer bag. To cook, I placed the patties, still frozen, in a skillet in which I heated a little oil.

Mix above mixture, adding 1 tsp basil & 1 minced garlic clove. Form into 1.5 inch "meatballs" - pan fry in olive oil, brown on all sides. Serve with tomato sauce and spaghetti (or in crusty Italian rolls). Grate on some fresh Parmesan or Romano cheese with a micro plane.

savoy cabbage
green apple
mayo-honey-cider vinegar

2 lbs. Roma tomatoes, sliced
zest and juice of 2 lemons
1/4 cup good olive oil
1 T sugar
1 sweet onion or red onion, sliced
1/4 cup chopped flat-leaf Italian parsley, (or basil)
fresh ground pepper

Remove the zest of the lemons with a micro-plane or a zester. Squeeze out the lemon juice and mix it with the sugar, the zest, parsley, olive oil and S & P. Stir in the tomatoes and onion.

Option: I added a few VERY thin slices of lemon.

If you can buy the plum tomatoes ahead of time & leave them out on the counter a day or two it will improve their flavor. But if you're buying them to eat the same day, look for the ripest ones. DO NOT PUT THEM IN THE FRIDGE! Refrigerating tomatoes ruins their texture and flavor.

Sunday, June 21, 2009

Buttermilk Lemon Vanilla Sherbert

1 & 1/2 cups of buttermilk (I used plain homemade yogurt)
zest and juice of 1 lemon (1 T zest, 2 T juice)
1/3 cup sugar
1 tsp vanilla extract

Stir the sugar with the lemon zest, juice, and vanilla extract. Let it stand 5 minutes. Then stir to dissolve the sugar - gently; this will tke few minutes. Stir in the buttermilk and then chill for at least an hour.

Process in a one-pint ice cream maker. OR freeze in a flat pan and scrape it once every hour for 4 hours to make it slushy.


1/2 cup sugar (I used a little less)
1/2 cup brown sugar
1 T honey
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
1/2 t salt
1 tsp cinnamon
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1 cup toasted coconut (wide flake)
1 cup chopped walnuts
2 Tab minced candied ginger
1 Tab orange zest
(Next time I will add: crushed pineapple and rolled oats)

Spread into a greased loaf pan (I used a non-stick pan),
bake at 350° for 40 - 50 minutes.
I liked it plain, but you might like it with maple cream cheese frosting.