(OBR = Other Bloggers’ Recipes)
Today I’m featuring recipes from Oh She Glows. I haven’t been reading Angela’s blog as long as some other food blogs, but I was quickly drawn to it upon first discovery. Angela has an infectious joy for life and a passion for what she does, and she creates such amazing-looking stuff on a daily basis.
(On a side note, I have tried the Glo Bars from her Glo Bakery, and they’re really good. Really, really good. Like, if I had more money I’d be getting them all the time good.)
Oh She Glows hosts a recipe index, which made it easy to find recipes to try. I chose two that had gone on my mental checklist when I first saw them – In a Jiffy Spelt Burgers and Nut Butter Crusted Fries. Actually, looking now I see that Ricki was the originator of the fries, and it looks like Angela changed some of the nut butter to peanut butter, which is A-OK with me. For today, the credit goes to Angela because her blog is where I first saw them. (I may or may not be featuring Ricki later this week anyway…)
First, let’s talk about those fries. They’re insanely delicious! The recipe calls for much more fat than I would normally use, 1/4 cup total, but the payoff is totally worth it. I went the sweet potato route, and the combination of flavors and textures was unique yet comforting. My note would be to not cut the fries too small, as the thinner parts burned a little. Also, I would use a rimmed baking sheet and toss them around half way through baking because the bottom side got pretty dark.
The burger patties are awesome! They really do come together quickly, and they’re full of healthy ingredients like spelt flour, vegetables and seeds. The flavor was really nice, except I think they may have been a little too onion-y for me, so if I make them again I may substitute some celery or some other tasty veggie for part of the onion. I formed my patties in a three-inch cookie cutter for that perfect roundness.
The meal was already plenty substantial for me with just the fries and patty, so I ate the burger on a cabbage leaf instead of a bun. Another day, I tried a patty on lightly toasted bread, and it was good that way too.
Fresh out of the oven, the burgers were a little soft in the middle, but after a night in the fridge they were very firm. I would even say firm enough to go on a grill! In fact, I’m going to freeze the remaining patties and see how they hold up, and if it’s successful I might finally have a solution for my Boca Burger habit.
eta: It turns out that the burger recipe was originally Ricki’s too, adapted by Angela. I gotta give credit where credit’s due!