Monday, July 11, 2011

williams-sonoma comes through again

Who would have thought that one baby cookbook (Cooking for Baby) would hold so many great recipes for grown-ups? This weekend I tried two more with great results. First I made oatcakes for breakfast, my only substitution being raisins for the apricots (does anyone have thoughts about apricot preservatives? They freak me out.) They were kind of like an oaty scone...hmm, no not really. They were kind of like a dryish They weren't as good as a scone, but they were way better than a dry cookie. I guess just make them to see what you think. I'm excited to try this other savory recipe. Mmm, fennel seed oatcakes!

Then for lunch I made lentil burgers with yogurt sauce. I took no liberties with the burgers themselves, but for the sauce (since I was too lazy to wander outside to pilfer some mint) I mixed plain yogurt with a pressed garlic clove, some cumin, some smoked paprika (duh) and extra virgin olive oil. I actually took a photo, which makes me proud. When Drew heard this might be on the menu he asked if he could use a veto. I've learned that it's better to calmly say sure (and frankly, I didn't care; more for me). He ended up taking two for lunch yesterday (pure desperation I'm guessing) and said he'd eat them for dinner! This is without any of the yogurt sauce! I probably wouldn't even like them plain. Here's another lentil burger recipe that I might combine with the original to get more veggies in there. 

Here's what I did for the lentil burgers:
  • Cook 3/4 cup of lentils according to the package and then mash them up in a big bowl.
  • Grind up 1/2 cup of old fashioned oats in a food processor.
  • Add 3 Tbs grown oats, 1 clove minced garlic, 1 tsp cumin, and 1 tsp curry powder to the lentils and mix.
  • Add 1 beaten egg, a little salt and pepper and mix again.
  • Using your hands, make little patties and coat them with the rest of the ground oats. (Some thoughts on this: don't put oats on the sides, just on the flat top and bottom. Also, they say to make them 1/2" thick and 4" across, but mine were thicker and smaller. If you can do it their way they would cook faster.)
  • Chill them for 10 minutes in the fridge. Do the dishes while they're chilling or mix up your sauce.
  • They fried them in a frying pan over medium-high heat, but I used a griddle--so much faster because you can make a lot at a time.
  • They say to cook them 3-4 minutes per side, turning them once, but that didn't work for me. I always end up flipping things a million times and cooking them for way longer. 
My only 'complaint,' if you can call it that, is that both recipes don't have you make enough. If you're going to all the trouble, you might as well make a ton of them, right? Oh, and I forgot the whole cooking for baby part! Charley loved both of them, which wasn't really a surprise. I think the lentil burgers were probably his favorite, and watching him eat the sauce with raw garlic in it was pretty cute. You could tell the spiciness wasn't lost on him, but he kept eating. Our little adventurous eater; I wonder how long that will last!

I'm really into making cake/burger concoctions I guess, so we'll see what I make next. Some sort of fritters might be on the menu.

This post is linked up with Kelly the Kitchen Kop's Real Food Wednesday on 3/7/2012. Check it out! There is a great recipe for homemade granola bars on Jen's Natural Kitchen, and Ruth's Real Food shares great tips for helping kids (and parents) eat more fruits and vegetables (tricks that even work for me!)


  1. I love your blog Katherine! It reflects so much of my own life : )

  2. You are a great mama. I'm so impressed with your food and craft adventures.

  3. Thanks, ladies!! It's fun sharing our little activities with you. :)


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