Tag: main course
Walnut Burger
Walnut Burger
I know what you’re thinking. Why is he making a meatless burger?! Well, I’ve started to cut meat out of my diet a couple times a week for healthier lifestyle options. Surprisingly, these walnut burgers are pretty damn tasty. Walnuts happen to be high in fiber and a nutrient dense in protein and omega 3s. While higher in calorie from fat, studies prove that walnuts don’t increase the risk of obesity while replacing animal protein; making them energy dense. Garbanzo beans are considered a complete protein; containing all 9 essential amino acids. They are also high in fiber, minerals, and vitamins such a A, E, C, potassium, and iron. Ultimately, walnut burgers are a really good option to eating an animal protein based burger.
Servings: 4
Equipment
- food processor
Ingredients
- 1 can garbanzo beans
- 1 1/2 cups walnuts
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 cup white onion
- 4 garlic cloves
- 2 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- nonstick spray
- 4 brioche buns
- cheese of your choice sliced
- mayonnaise
- lettuce
- tomato sliced
Instructions
- Pulse the walnuts and spices in a food processor until the nuts are finely chopped.
- Add in the garbanzo beans, egg, onion, garlic, and cider vinegar.
- Pulse until a dough forms.
- Form the dough into patties. Coat a pan with nonstick spray over medium heat. Add in the patties.
- Cook for 2-3 minutes a side until they are browned.
Lamb Bourguignon
Lamb Bourguignon
Bourguignon refers to the classic French dish of beef braised in burgundy wine with carrots, mushrooms, and bacon. Instead of using beef, I used boneless leg of lamb and homemade lamb stock. I also made the bacon that goes into this rich lamb stew. This dish tastes like a million dollars, but is fairly easy to make. It will require some time to prepare, but it will leave you with a happy, full belly.
Ingredients
- 3 lbs boneless leg of lamb cut into 1” cubes
- 750 ml burgundy or pinot noir wine divided in two
- 12 juniper berries
- 5 bay leaves
- 4 strips bacon diced
- 8 oz button mushrooms sliced
- 6 garlic cloves minced
- 1 cup white onion finely chopped
- 2 large carrots sliced
- 3 tbsp tomato paste
- 3 tbsp flour
- 2 cups lamb stock or chicken stock
- 1 tbsp dried thyme
- 1/2 cup parsley chopped
- salt and pepper to taste
Instructions
- Marinate the lamb with half a bottle of wine, the juniper berries, and bay leaves for 4 hours.
- In a large saucepan, sauté the bacon until crispy. Remove from the pan, saving the bacon grease.
- Add in the button mushrooms. Sauté until browned. Remove from the pan.
- Drain the lamb from the wine; reserving for later. Remove the juniper berries and bay leaves. Brown on all sides for 10 minutes with the onions and garlic.
- Add in the carrots. Cook for 2 minutes.
- Stir in the tomato paste, and flour; making sure everything is coated.
- Pour in the rest of the wine, the reserved marinade, and lamb stock. Stir in the thyme. Place in a preheated 350 degree oven for 2 hours.
- Remove from the oven. Stir in the bacon, mushrooms, and parsley. Season with salt and pepper to taste.
Beer Battered Cod
Beer Battered Cod
The origins of fish and chips can be traced back as early as the 15th century; thought to be created by Spanish and Portuguese Jewish immigrants in the U.K. A simple batter consisting of flour, baking soda, and water was whisked together, with the fish being dipped in it, then fried in either beef fat or lard. Fish and chips is considered to be the national dish of England; once boasting 35000 fish and chip shops across the entire U.K. Now there are less than 10000 shops left of this emblematic dish.When making battered fish, using beer instead of water will make the batter lighter and crispier. You can use any type of lager, pilsner, or an ale. I’m partial to Bell’s Two Hearted IPA. Cod and haddock are the two most commonly used fish for traditional fish and chips, but you can also use tilapia, pollock, hake, halibut, whiting, or flounder. If you’re from MN, we will use walleye. Malt vinegar and tartar sauce are the two most popular accompaniments.
Ingredients
- 2 lbs cod
- 1/2 cup flour
- salt
- vegetable oil for frying
- malt vinegar
Beer Batter
- 1 cup flour
- 1 1/3 cup beer lager, pilsner, or ale
- 1 tsp garlic powder
- 1 tsp onion powder
- salt to taste
Instructions
- Whisk together the flour, garlic, and onion powder in a bowl.
- Whisk in the beer until the batter is smooth. Set aside.
- Cut the cod into 2” pieces. Season with salt.
- Dredge the cod in flour. Shake off any excess.
- Assemble an assembly line of the cod and beer batter.
- Dip the cod into the batter.
- Heat up 3” of vegetable oil in a wok or pot over medium high heat. Gently place the battered cod into the oil.
- Fry for 4 minutes a side, carefully turning.
