breakfast

Adaptable Garden Burgers

Course: Main Dish

Cooking With Co-Op Basics:Beet & Zucchini Burgers

Makes 6 Burgers

Gluten Free Adaptable, Vegetarian

Homegrown beets and greens are perfect to make into burgers and freeze to preserve your harvest!

Homegrown beets and greens are perfect to make into burgers and freeze to preserve your harvest!

This recipe was adapted from one featured on The Kitchn and used for my August 2017 Cooking with Co-Op Basics class at Mississippi Market. It seems complicated but can be doubled or tripled and you can freeze the burgers for several months and save time later. This is a great weekend project recipe.

As with all my recipes, it is meant to be adapted for what is in season. See notes at the end of the recipe for variation ideas.

Ingredients:

  • 1/2 lb red beets $1.25
  • 1/2 lb zucchini or summer squash $1.25
  • 1/2 cup brown rice (not cooked) $.35
  • 1 medium yellow onion, diced small $1.50
  • 1/4 tsp bulk granulated garlic $.25
  • 2.5 tablespoons cider vinegar $.15
  • 1/4 cup old-fashioned rolled oats (gluten-free, if necessary) $.95
  • 1/2 cup bulk black beans $1.25 (approx 3 cups cooked or 1 28oz can)
  • 1/4 cup prunes, chopped into small pieces. $1.50
  • 1 tablespoon extra-virgin olive oil
  • 2 to 3 teaspoons smoked paprika, to taste $.25
  • 1/2 teaspoon dried ground mustard $.25
  • 1 teaspoon cumin $.20
  • 1/2 teaspoon coriander $.20
  • 1/2 teaspoon dried thyme $.20
  • 1 large egg*, $.29
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • Burger buns $2.49
  • Bulk mixed greens to garnish $.50

Preparation:

  1. Note on cooking beans: Soak beans overnight in enough liquid to cover 3-4 inches above beans. Drain. Slow cook with enough water to cover by 2 inches until soft in the middle. This can be done on your stove top on a low boil/simmer for 2-3 hours. Consider cooking enough beans for multiple meals and freezing or refrigerating extra. Beans will keep 4-5 days in the refrigerator. Flavor with granulated garlic (2 tsp), dehydrated onion (1 Tbsp).
  2. Bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

  3. While rice is cooking, peel and grate beets into a colander in a bowl (careful of spraying juice on your clothes and surroundings). Press and squeeze the beet gratings to remove as much liquid as possible from the beets (reserve liquid for drinking or soup!)

  4. Grate your summer squash next and begin sautéing with the onion. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir the onions every minute or two, adding squash when the onions are soft and starting to brown. Cook until they are golden and getting charred around the edges, 10 to 12 minutes. A few wisps of smoke as you are cooking are OK, but if it seems like the onions are burning, lower the heat. A dark, sticky crust should develop on the bottom of the pan

  5. Add the garlic and cook about 10 seconds. Pour in the cider vinegar and scrape up the dark sticky crust. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool. Using the same pan, start to saute the beets in 1 Tbsp of oil, covering to let steam for the first few minutes. Stir every minute or two and remove from heat when soft.

  6. Process the oats in a food processor or blender until they have reduced to a fine flour. Transfer to a small bowl and set aside. (if you have oat flour at home you can use 1/4 cup).

  7. Pulse 1.5 cup beans and prunes in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Add remaining 1.5 cups whole beans to the mixing bowl as well.

  8. Transfer the beets, cooked rice, and sautéed squash & onions to the bowl with the beans. Sprinkle the olive oil, mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.

  9. Refrigerate the burger mixture for at least 2 hours or (ideally) overnight. The mix can also be kept refrigerated for up to three days before cooking.

  10. When ready to cook the burgers, first shape them into 6 large patties.

  11. Cook the burgers: Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.

  12. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through.

Notes & Variations:

Adaptations: Feel free to substitute squash, sweet potato, or carrots for beets. If adding greens or zucchini, cook with onions. Substitute spices to be Italian or Mediterranean seasoning if preferred and use white beans or garbanzo beans. If your budget allows, consider topping with whipped feta and yogurt mixed together, fresh tomato/onion/lettuce, or other preferred toppings.


Freezing Burgers: Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.

Homemade Yogurt

Course: Breakfast, Condiment

Cooking With Co-Op Basics:Yogurt From Scratch

Yields 8-9 Cups

Gluten Free, Vegetarian

Jars with hot water are perfect to keep a closed cooler warm enough to incubate your yogurt for 8 hours or more...

Jars with hot water are perfect to keep a closed cooler warm enough to incubate your yogurt for 8 hours or more...

This recipe was adapted from Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner by Janet Fletcher and http://www.epicurious.com/recipes/food/views/homemade-yogurt-395111 for my July 2017 Cooking with Co-Op Basics class at Mississippi Market. This class also included making granola from scratch; you can view that recipe here.

Ingredients:

  • 1/2 Gallon Milk (any dairy type)* $4.69

  • 4 Tbsp Evaporated Milk (Bob’s Red Mill) $0.75

  • 1 5oz container Brown Cow Plain Yogurt (or 4 Tbsp unused yogurt from your last batch or a larger container you haven’t been using yet) $1.19

  • 4-6 cups ice

Special Equipment:

  • Candy thermometer

  • Yogurt maker or other incubator, such as an insulated cooler

  • Cheesecloth for straining (optional)

  • Mason jars or other container for storage

*Indicates Co-Op Basics Item

Preparation:

  1. Gather and sanitize all your equipment. Make sure everything is very clean without soap residue to avoid damaging the yogurt culture. Make sure you have lids and jars/containers very clean. A dishwasher can also do this.

  2. Heat Your Milk: Pour your milk into a cold pan and turn the burner to medium low. Stir in your evaporated milk. After a few minutes use your thermometer to track your temperature as you stir. Once your milk reaches 195℉, adjust the heat to make sure it stays at this temperature, whisking often, for 10 minutes (this gives you a thicker yogurt).

  3. Meanwhile - prepare a large bowl or your sink with cold water and ice, reserving 2 cups of ice. Boil water to pour into storage containers you will be using.

  4. Remove the milk from the heat and allow it to cool to 110°F to 115°F (this usually takes a bit over an hour). To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)

  5. Using a clean container, take out approximately 1-2 cups of the warm milk and whisk in your yogurt culture. Add to the other milk and whisk softly (cultures do not like being jostled).

  6. Pour or ladle the mixture into the yogurt maker containers (transfer the hot water into other containers to add warmth to your cooler or oven) or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency—longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.

  7. Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)

  8. Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.

Additional Resources/Troubleshooting:

I found this guide helpful when I accidentially cooked my yogurt by using a slow cooker on warm as my incubator the first time. There are a lot of useful tips here. https://www.kitchenstewardship.com/what-did-i-do-wrong-the-definitive-homemade-yogurt-troubleshooting-guide/

Adaptable Granola

Course: Breakfast

Cooking With Co-Op Basics:Easy Simple Granola

Yields 8-9 Cups

Gluten Free Adaptable, Vegan, Dairy-Free

Granola Bake

This recipe was adapted from this original recipe for my July 2017 Cooking with Co-Op Basics class at Mississippi Market. This class also included making yogurt from scratch; you can view that recipe here.

Ingredients:

  • 5 cups (Approximately 1lb) Bulk Rolled Oats*

  • 1/3 cup bulk maple syrup*

  • 1/3 cup packed (2 1/3 ounces) light brown sugar*

  • 4 teaspoons vanilla extract

  • 1/2 teaspoon salt*

  • 1/2 cup vegetable oil (melted butter or other oil can be substituted)*

  • 2 cups (10 ounces) bulk raw nut and/or seed combo, finely chopped*

  • 2 cups raisins or cranberries or other dried fruit*

  • Optional To Taste: Cinnamon, Allspice, Cardamom, Pepper or other spices

*Indicates Co-Op Basics Item

Preparation:

  1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line two rimmed baking sheets with parchment paper or silicon mat.

  2. Whisk maple syrup, brown sugar, vanilla, and salt in large bowl. Whisk in oil. Fold in oats and nuts until thoroughly coated.

  3. Transfer oat mixture to prepared baking sheet and spread across sheet into thin, even layer. Using stiff metal spatula, compress oat mixture until very compact.

  4. Bake until lightly browned, 30 to 35 minutes, stirring granola and rotating pans once halfway and onto alternative oven rack through baking.

  5. Remove granola from oven and cool on wire rack to room temperature, about 1 hour. Break cooled granola into pieces of desired size. Stir in dried fruit or cooked seeds/nuts. Wait until granola is cooled to add any chocolate pieces, puffed cereal or other delicate ingredients. (Granola can be stored in airtight container for up to 2 weeks.)

 

Potato Crusted Quiche

Cooking With Coop Basics: Gluten Free Quiche

Servings: 4

Can't even tell you how cute these women were and how excited they were to try the recipe after. Swoon.

Can't even tell you how cute these women were and how excited they were to try the recipe after. Swoon.

This recipe was created for my monthly Cooking with Co-Op Basics class at Mississippi Market. I've left the brands and prices just in case someone out there is interested.

As with all the recipes I teach here, it is meant to be adapted to what is on sale or in season. This is intended to be a template for creating a light but satisfying quiche. I made this recipe for a holiday brunch in December using oven roasted butternut squash, caramelized shallots, & Gruyere cheese and another with broccoli and Parmesan cheese but for budget purposes I reworked this for $10-$12 a quiche. The inspiration for the recipe came from:

https://www.alexandracooks.com/2016/04/25/tartines-quiche-potato-crusted/

Ingredients ($7-8)

  • 1 lb. potatoes, $2
  • 2 Tbsp. extra-virgin olive oil*
  • 5 large eggs*, $1.25
  • 3 Tbsp. bulk all-purpose flour*, $.50
  • 1 cup Brown Cow Plain Cream Top Yogurt*, $0.50, on sale $0.37
  • 1 cup whole milk*, $0.30
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1/2 bag Sno-Pac Spinach* $1.50
  • 1/4 lb. Rochdale Shredded Cheese*, $1.50, on sale $0.75
  • 1-2 tsp bulk chives, dried $.25
  • 1/4 tsp bulk granulated garlic $.25

*Denotes Co-op Basics item

Instructions
 

  1. Preheat the oven to 350ºF. Thinly slice the potatoes using a mandoline or sharp knife—they should be ⅛-inch thick or thinner. Place them in a large bowl and toss them with olive oil (at least a couple of tablespoons) and with a generous pinch of salt and pepper. 
  2. Line the quiche pan (pie plate, cast iron skillet, etc.) with the potatoes, overlapping them as you arrange them. Be sure the layer of potatoes closest to the edge extends above the rim and use more than you expect - they will shrink as they cook. Place the pan on a sheet pan and transfer to the oven. Bake for 20 minutes.
  3. Meanwhile, place 1 egg and the flour in a large bowl and whisk until smooth. Whisk in the remaining 4 eggs until blended.
  4. In a medium bowl, stir the yogurt and whole milk until smooth. Pour the egg mixture through a fine mesh sieve held over the milk mixture. Whisk in the salt, pepper and herbs.
  5. Pour the egg mixture into the par-cooked potato crust. Reduce the oven temperature to 325ºF and bake until the filling is just set, about 40 minutes. The center of the quiche should still feel slightly firm, rather than liquidy, when touched. 
  6. Let cool on a wire rack for at least 20 minutes to allow the custard to set up, so that it will slice neatly. It can be served warm or at room temperature. To serve a fully cooled quiche warm, cover it with aluminum foil and reheat it in a 325ºF for about 15 minutes.

 
Variations:
1/2 Bag Frozen Butternut Squash & Sautéed Onions (roast or sauté together before adding to egg mixture)
1/2 Bag Sno-Pac Broccoli, 1/2 can drained diced tomatoes, mozzarella cheese.
1/2 Can Black Beans, 1 tsp bulk smoked paprika, 1 tsp bulk cayenne pepper, 1 tsp bulk ground cumin, cheddar cheese