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Recipe Swap – for Jul. 7, 2011

In this place it takes all the running you can do to keep in the same place.” So said the Red Queen to

Alice in Lewis Carroll’sThrough The Looking Glassas Alice made her way across the patchwork fields, “a great huge game of chess that’s being played – all over the world.”

It was pure whimsy that made me pick up this wonderful classic at the library the other day. A few pages of reading feels like a mini-holiday. Summer’s here, folks, though you’d hardly know it some days. It’s the busiest time of year for many of us. But there are always hours, even a day here and there, to kick back and relax, rest and feel restored.

Here’s a few recipes for light summer meals I think you’ll enjoy. Rob Hume’s pattie recipe is delicious and I know it will be handy to have when the garden vegetables, like Alice’s garden flowers, all begin to speak at once.

“ I

We set a June 30 deadline but…

Canada Post has been on strike so your fruity story may be stuck in the mail. We’d love to hear more readers’ fruit-picking memories. We’ll publish three of the best on these pages later in July and to each writer we’ll also send a copy ofPrecious Wild Berries,a cookbook we featured in the spring containing loads of wild fruit recipes. Please keep your story down to no more than 150 words.

Send your stories by JULY 15 to:Fruit-picking stories c/oManitoba Co-operatorBox 1794, Carman, Man. R0G 0J0

LEFTOVER POTATO CAKES

4 c. leftover mashed

potatoes

1 egg, lightly beaten

1/2 tsp. cream of tartar

1/4 c. flour

1 tbsp. olive oil

1/2 c. cottage cheese

In a medium bowl; mix potatoes, egg and cream of tartar. Add salt and pepper to taste and mix thoroughly. Form mixture into patties. Dredge in flour to coat, shaking off excess. In non-stick skillet; heat oil over medium-high heat. Cook potato cakes four to five minutes per side until crispy and brown. Serve with dollop of cottage cheese. Serves 4.

Sendyourrecipesorreciperequeststo:

ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email [email protected]

FALAFAL BALLS

CHEF ROB’S GARDEN PATTIES

This recipe is from Wasagaming area’s Elkhorn Resort executive chef Rob Hume which he shared with visitors to one of Riding Mountain Biosphere Reserve’s farmers’ markets in Onanole.

Rob’s note: Two spatulas or egg lifters will help you carefully turn these tasty, low-fat patties on the grill* without them breaking. For more calcium, add 2/3 cup sharp cheddar cheese to the mixture before forming the patties.

Combine chickpeas, green onions, garlic, parsley, cumin, ground coriander, salt and egg in a food processor or blender. Stir baking powder with water and add into chickpea mixture. Process until well blended and desired consistency. Put mixture into a a medium bowl and stir in bread crumbs until it no longer sticks to your hands and can be formed into balls. Pour oil into desired pot/wok, about two inches deep. Heat to 375 F. Roll out 24 balls from mixture. Put about four to six balls into hot oil at a time and cook about four to six minutes, turning halfway through cooking time with a slotted spoon. Remove balls from oil with same spoon and drain on paper towel-lined plate.

Source: Pulse Canada website

2 large eggs, fork beaten

2 c. cooked green

(or red lentils), drained

2 c. grated zucchini

(with peel)

2/3 c. fine dry

bread crumbs

1/3 c. finely chopped

green or red pepper

1/3 c. finely grated carrot

2 tbsp. finely chopped

fresh basil

(or 1-1/2 tsp. dried)

2 tbsp. finely

chopped onion

1 garlic clove, minced

(or 1/4 tsp. powder)

1/2 tsp. seasoned salt

Generous sprinkle

of pepper

Combine all 11 ingredients in medium bowl. Divide into six equal portions. Shape into patties. Preheat electric grill for five minutes. Cook on greased grill for eight minutes. Turn carefully. Cook for five to eight minutes until firm and hot. Additional toppings can be incorporated during the last minute of cooking such as sharp cheddar or blue cheese, sautéed mushrooms, cooked bacon strips or thin slices of sautéed smoked garlic sausage. These also taste great with a slather of hummus and a dab of wild highbush cranberry jelly.

Makes six patties for regular-size burger buns or 12 patties for slider-size buns.

* Use a tabletop grill or non-stick skillet.

1 -19-oz. (540-ml) can

chickpeas, rinsed and

drained

3 green onions, chopped

2 cloves garlic

1/4 c. chopped

fresh parsley

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. salt

1 egg

1 tsp. baking powder

1 tbsp. warm water

1/2 c. bread crumbs

BLACK BEAN BURGERS

1 19 oz. (540-ml) can

black beans, rinsed

and drained

1 c. cooked brown rice

1 small onion, chopped

2 green onions, finely

chopped

1/2 tsp. Tabasco

sauce (optional)

1 egg

1/4 c. bread crumbs

6 tbsp. salsa (divided)

4 hamburger buns

1/4 c. low-fat plain

yogurt

4 Romaine lettuce leaves

1 avocado, sliced

(optional)

In a large bowl, coarsely mash beans with a potato masher or fork. Add rice, onions, Tabasco sauce if desired, egg, bread crumbs and two tablespoons of salsa. Mix well. Divide mixture into four and form into patties that are about 1 inch thick. Preheat oven to 350 F. Meanwhile, cook over medium heat on a non-stick pan for four to five minutes each side or until lightly browned. Transfer to a pan and cook in preheated oven for 10 minutes. In a small bowl, combine remaining salsa and yogurt. Serve with lettuce and avocado (if desired) as a condiment to your burger. Source: Pulse Canada website

WALLEYE CAKES WITH CHIPOTLE MAYONNAISE

Chipotle mayonnaise:

1 c. mayonnaise

1 garlic clove, minced

Salt and black pepper

2 tbsp. sweet red bell

pepper, diced

1 chipotle pepper

1 tsp. fresh lime juice

1/8 tsp. ground cumin

Prepare chipotle mayonnaise ahead of time. Combine mayonnaise, chipotle, garlic, lime juice, salt and pepper in food processor. Blend well. Remove from blender and fold in diced red pepper and cumin. Refrigerate until ready to serve.

Walleye cakes:

1 lb. Freshwater Fish

walleye fillet, skinned

and chopped

1 tbsp. unsalted butter

1 egg, beaten

1 tbsp. whole

grain mustard

1/4 tsp. black pepper

1 tbsp. bread crumbs,

medium diced

1/4 c. onion,

medium diced

1 tbsp. mayonnaise

1 tbsp. fresh

parsley, chopped

1/4 tsp. celery salt

2 tbsp. unsalted butter

Grind about a third of the walleye fillet and chop the rest. Place in a bowl and combine with butter, onion, egg, mayonnaise, mustard, parsley, pepper and celery salt. Add bread crumbs gradually to cakes, using just enough to

bind the mixture together. Too many bread crumbs will result in dry cakes. Form mixture into four cake portions and flatten slightly. For ease in cooking chill to set. Heat butter in heavy-bottomed sauté pan and cook cakes on each side until golden brown and cooked through. Remove from pan and pat dry with paper towel. Serve with chipotle mayonnaise. Serves four as an appetizer.

Source:From Lake to Plate(online) Freshwater Fish Marketing Corporation recipe book

THINKSTOCK

About the author

Reporter

Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.

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