I am a dyed-in-the-wool meat eater, but I have a firm place in my heart for a well-made veggie burger.  I’m also a cheapskate and a tightwad, and can’t abide paying the price of boxed veggie burger mixes or pre-made frozen patties.  I am above all else resourceful, so I can make my own.

Veggie Burger Mix

Ingredients:

• 1 1/2 cups each dry (uncooked) chick peas, lentils, brown rice, soybeans, split peas, and rolled oats
• 3/4 cup each bread crumbs and cornmeal
• 2 teaspoons each baking soda, vegetable broth powder, onion powder, powdered dried mushrooms, and garlic powder
• 1 teaspoon curry powder
• 2/3 cup flavorful liquid (vegetable stock, tomato juice, clear soup, etc.) per serving

Pulse all ingredients (except liquid)  in a blender or food processor until mixture is completely powdered.  Store in a zip-top bag in the freezer until ready to use.

When ready to use, combine 1 cup dry mix with 2/3 cup boiling liquid.  Stir and let stand for 15 minutes.  Form into patties and cook in a lightly oiled pan over medium-high heat until burgers are cooked through and outside is crispy.

A 1-cup recipe makes 4 patties; the entire batch makes 48 patties.

Note: For softer burgers, or to stretch the recipe, reduce liquid to 1/2 cup and stir in 1/2 cup silken tofu after the mixture has rehydrated.  Add a few drops of soy sauce and a pinch of ginger with the tofu for an extra kick.

This recipe originally appeared on my personal blog in October 2004.

Image by Sierraromeo via Flickr.

These creamy, dense scones are one of my favorite breakfast indulgences, and they’re easy enough to make on a sleepy Sunday morning before coffee.  They’re also excellent with tea as a late-afternoon snack.  You should be able to find currants in your local grocery store next to the raisins or with the dried fruits and nuts.

Currant Cream Scones

Ingredients:

• 1/2 cup plus 2 tablespoons heavy cream, divided
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons sugar
• heavy pinch salt
• 2 1/4 cups flour
• 1 tablespoons baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup dried currants

Preheat oven to 400° F.

In a small bowl, whisk together the cream (1/2 cup), egg, vanilla, and sugar.  Set aside.  Place the flour, salt, baking powder, and baking soda in a large bowl and whisk to combine.  Cut in the butter with a fork, two butter knives, or cool fingers, and continue until the mixture is coarse but uniform.  Add the wet ingredients and the currants, and mix gently until the dough comes together.

Turn the dough out onto a floured surface and knead gently for 45-60 seconds.  Divide into 12 equal pieces and shape each into a small round.  Place rounds on an un-greased baking sheet and brush with reserved cream.  Bake 15 to 18 minutes, or until golden brown.  Serve warm.

Makes 1 dozen small scones.

If you’re looking for an easy side dish that’s sure to please, look no further than these creamy, tasty ‘taters. The secret is starting with baked potatoes and, of course, using delicious (read: high-fat) ingredients: no chicken stock substitutions here.

Roasted Garlic and Parmesan Mashed Potatoes

Ingredients:

• 1 head of garlic, whole
• 4 tablespoons olive oil, divided
• 1.5 lbs. russet potatoes, washed
• 1.5 lbs. waxy red-skinned potatoes, washed
• 3/4 cup heavy cream
• 3/4 cup freshly grated parmesan cheese
• 3 tablespoons butter, at room temperature
• salt and pepper to taste, plus extra salt for garlic and potatoes

Preheat your oven (a toaster oven works great for this) to 400 degrees. Slice the top off the head of garlic so that the ends of the cloves are exposed. Cut a strip of heavy-duty tin foil large enough to tightly enclose the garlic. Set the garlic on the foil, drizzle with 1 tablespoon olive oil, and sprinkle with salt. Wad the foil around the garlic, sealing tightly, and bake for 20-25 minutes or until garlic feels soft and smells slightly sweet. Remove and let sit, without opening, for 45 minutes.

Prick your potatoes with a fork and place in a large bowl. Add remaining olive oil and a heavy pinch of salt, and toss until coated. Bake potatoes in the oven (directly on the rack, in a preheated 350 degree oven for 1 hour or until tender) or in the microwave (4-8 minutes per potato, depending on size). Set aside to cool slightly.

Carefully use your hands to break them apart into a large bowl. Open garlic package and carefully squeeze roasted garlic pulp into the potatoes. Begin mashing, adding cream and butter as you go. Mash only until combined - potatoes will be lumpy (if you prefer smooth potatoes, use all russets and no reds.) Fold in salt, pepper, and cheese.

Serves 4-6.

This recipe can be partially or fully prepared in advance. For the freshest dish, roast the garlic and potatoes the day before, and combine just before serving. Otherwise, make the entire recipe as listed, transfer to baking pan, and set aside. Bake at 350 degrees for 45-60 minutes to heat through before serving.

Hungry for something different? How about some roasted asparagus, “corn thang“, balsamic green beans, or potato and mushroom gratin?

One of my current vices is the new bacon-cheddar ciabatta breakfast melt from WaWa. I’m not a big “breakfast out” person (no people before coffee on the weekends), so this morning I set out to create my own. Fresh eggs and bacon, with a generous helping of butter, I’ll be sticking with this from here on out.

I learned the fluffed egg technique years ago from an ex - the wooden spoon (or other wide, flat utensil) is crucial here. Using a fork for this technique will produce ribbons rather than cloudy poufs .

Brown Butter Fluffed Egg Sandwiches

Ingredients (per sandwich):

• 3 large eggs
• 1 tablespoon half and half
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 1 flat, crusty roll, sliced in half lengthwise (I used a Portuguese roll from my local bakery)
• 2 slices bacon
• 3 tablespoons butter, cooked as per your preference
• 2 tablespoons ketchup*

Combine eggs, seasonings, and half and half; whisk to combine. Set aside. Heat one tablespoon butter in a medium pan over low heat. Add half the roll, cut side down, and increase heat to medium-high. Cook until edges are golden brown. Remove bread and repeat with another tablespoon of butter and the other bread half. Set aside.

Decrease heat to medium and add final tablespoon of butter. Add eggs and immediately begin stirring with a wooden spoon, making sure to get all areas of the pan. Stir constantly until eggs have come together and are fluffy but still wet. Remove from heat and stir in cheese. Transfer to roll and top with ketchup and bacon. Serve immediately.

Serves 1.

*We (well, most of us) put ketchup on our eggs in this area of Pennsylvania. It’s awesome. If this is too weird for you, feel free to substitute your condiment of choice. Meredith suggests HP Sauce.

I’m finally over the flu, and I’ll be baking Christmas cookies this weekend. Yep, Christmas cookies. The holidays are too darn crazy, so my mom and I make time in late winter/early spring to enjoy a day in the kitchen baking cookies. This year, our plans may be foiled by the new arrival in our house (a Wii), but I’m hoping to get a few batches in between rounds of boxing. :)

I have a few new recipes lined up to try, but in case you are in the mood for a sugar-riffic weekend, here are some old standbys and new favorites from the Catch the Spoon archives to get you started:

• Magical Mint Cookies
• Nutmeg Sugar Cookies
• Date Squares
• Bacon Cookies