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What I Ate Wednesday: Savoury Buckwheat bakes and a New Routine

We think that Fall is finally starting to move in.  In fact, yesterday was the first time that either of us had to wear a long-sleeve shirt on our run since the spring!  And to top it off, we got word from our brother that they closed our pool at home.  <sigh>, Good bye, summer!

But as sad as we are to say farewell to the warm temperatures and long sunny days, not everything about the coming of Fall is bad!  We actually have many things to be excited about for what we’ve both agreed is our second-favourite season. (Come winter, though, we’ll be singing a different tune!)

Fall is great for a number of reasons:

Cross Country season starts!

Pumpkins and Squash are suuuper cheap!

(source)

Being back in London

Starbuck’s Pumpkin Spice Latte!

And of course who doesn’t love the satisfying crunch of leaves under your feet?

And now that Fall is in the air, Jenn’s theme for What I Ate Wednesday this month just seems so appropriate!

Yes, this is also the time of year when many of us are heading back to school, or at least settling back into a more consistent routine, which makes it the perfect time to begin some good new habits!  Think of it as an early new-years resolution 🙂

For us, the start of school means a more regimented workout routine.  We have practice every day at 4:30, which we actually like because we no longer have to think about scheduling our workouts in- that part’s already done for us! 🙂

The big change we notice this time of year is meal patterns.  More specifically, planning and making meals has to be much more pre-planned.  This holds true particularly on Thursdays, when we have class from 11:30am-8:30pm with no breaks.  That means that we have to pack a lunch and a dinner that day, along with some snacks. (Luckily that is our day off from practice, so at least that’s one less thing to worry about!)

Our new routine is to prep our dinner on Wednesday night, and make our lunch Thursday morning. Yes, we could just buy our dinner on campus, but its so expensive, and usually not as healthy as what we could make at home (or as delicious 🙂 )

Dinner has to also be easily-pack-able and portable.  And delicious. Did we say that already?

Enter the savoury buckwheat bake.

This was our first time making a savoury variety of one of our favourite breakfasts, and the only thing we could think was “why haven’t we done this before!?!”

Pear and Cheddar buckwheat bake… the perfect comfort food right before you enter into your last three hours of class during the longest. Day. Ever.

With a little rosemary thrown in there, this little dinner cake hit the spot and kept us both going through that last night class.

Fruit and cheese.  The perfect combination!  We don’t really have much more to say about this little creation, other than that it was extremely delicious and, when paired with a little die salad, was filling enough to last us straight through our 3-hour night class.

So if you’re a buckwheat-bake lover like us, don’t hesitate to branch out and try one for dinner, we promise you wont be disappointed!

Pear and Cheddar Savoury Buckwheat Bake

Prep Time: 10 min
Cook Time: 30 min
Serves: 2

Ingredients:

1/2 c. buckwheat flour
2 tbsp buckwheat groats
2 tbsp chia seeds
1/2 tsp baking powder
2 eggs
4 tbsp milk
2/3 c. plain yogurt
1 pear, diced, leaving a few slices left over for topping
1/4 c. cubed cheddar cheese, plus extra for topping
1 1/2 – 2 tbsp. dried rosemary
1/4 tsp salt
pepper

Directions:

Pre-heat oven to 350.

Combine all dry ingredients in one bowl and all wet in another. Mix thoroughly, stirring in the cheese, pear and rosemary. Pour into two greased bowls or ramekins, and top with pear slices and extra cheese.

Bake for 30-35min, or until done.

-twosaucysisters 

A Burger by Any Other Name

I am not a crazy red meat person.  I enjoy a good steak on occasion, and am learning to appreciate more and more the uniqueness of bison and elk, but it’s not something I would typically order at a restaurant or really ever make at home. Once or twice in the summer, tops. But there is one way in which I crave beef, and I’m talking mouth watering, day dreaming, nothing else will satisfy it.

Burgers.

I adore them! There are so many things you can do with burgers, so many topping options, bun options, flavours, cheese or no cheese- the list is endless! With summer now upon us, and Food Buzz’s Flavour of the Month being burgers, Brit and I decided we had better get to burger making!

We didn’t, however, want to make an ordinary, ‘normal’ flavoured burger (though those are delicious!), we wanted to be a bit more creative. After turning over a few ideas, we settled on and East-indian/ Trinidad and Tobago influence – Curry!

And you know what? It was a damn good idea! They were so juicy and loaded with flavour! In the past, we have struggled with creating a recipe in which the patties would actually hold together when put on the BBQ, but we came up with a sure-fire method that will guarantee non-crumbly burger! The trick? Whipping half your beef mixture around in the food processor – it turns into a “glue” as my dad so aptly named it, but by adding the other half in manually afterwards keeps that same delicious burger texture!

Of course, one can’t simply throw any old toppings on a curry-infused beef patty and call it a burger! We knew to make this a winner, we had to put together something that would compliment the burger while not taking away from the flavour of the burger itself. We decided on two: A savoury/fruity chutney (fruit in a savoury dish=best!) and a coconut-lime yogurt spread. Finish off with a crisp leaf or two of lettuce and darlin’, you’ve got yourself a home-run!

*The chutney you will definitely want to make ahead, as it takes a couple hours and has to chill afterwards, as well. There are a few different methods that can be used to make it, but each still takes time to allow the flavours to fully develop.

Paired with a light sweet n’ sour cabbage salad (recipe tomorrow!), this is the perfect meal at the end of a hot summer day. Or any day. 😉

And with that I leave you with not one, not two, but THREE recipes! Go crazy!

Juicy Curry Burgers

Prep time: 20min

Cook time: 20min (ish)

Servings: 10 4oz. patties

Ingredients:

2 lbs lean ground beef, divided (it’s best to use beef that hasn’t been frozen, or allowed to thaw fully in the fridge)

1/2 c. greek yogurt

1/2 c. bread crumbs, divided

1 clove garlic

1/8th of an onion

1 tsp. curry powder

1/2 tsp. cumin

1/4 tsp. ginger

1/4 tsp. turmeric

1/4 tsp. ground mustard

1/4 tsp. cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. salt

black pepper

Directions:

Put one pound of the beef in the food processor along with 1/4 c. of the bread crumbs, yogurt, onion, garlic and spices. Blend until a smooth, mashed-potato like texture. Transfer to large bowl and mix remaining beef and bread crumbs. Shape into patties, 4oz each. Grill on low to medium heat, flipping occasionally, until burgers are cooked through (71 C/160 F). Take you whole grain bun, start with lettuce on the bottom, followed by chutney (recipe below) and the burger placed on top. On the top half of the bun, spread yogurt (recipe also below!).

Peachy-Tomato Chutney

Total Time: 2-3 hours

Makes: 3-4c.

Ingredients:

1 28oz. can no-salt added tomatoes (we used whole and cut them into chunks)

2 c. canned or fresh peaches, chopped

1/3 c. honey

2 tsbp Arrow root flour

1/4 tsp. cinnamon

1/4 tsp. mustard seed

1/4 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 c. red onion

Directions:

Bread Maker Method: If you have a bread maker, simply put all the ingredients into the machene, select the “preserves” setting and let er’ go! Once finish, transfer to a container and allow to chill in the fridge for at least an hour.

Stove-top Method: Combine all ingredients in a pot, bring to a boil, then reduce to a simmer forone hour. Transfer to another container and allow to chill in the fridge for at least an hour.

Slow-cooker Method: Combine all ingredients in slow cooker and cook on high for one hour or so, then transfer to another container and allow to cool in the fridge for at least an hour.

Coconut-Lime Yogurt Spread

Total time: 5 min

Ingredients:

2/3 c. greek yogurt

1-2 tsp. lime juice

1/4 tsp. coconut extract

Directions:

Combine and enjoy!

– Julie

Do you like burgers?

What’s your favourite burger combination?