Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce this week, my Guest-Chef, Joshua Ogrodowski.
Chef Joshua Ogrodowski
The art of cooking has been apart of my life ever since I was a kid. As early as ten years old, I would wake up early to make breakfast for my family. During the holidays I loved to help out with smoking the turkey or even preparing some of the side dishes. Eventually, I enrolled in culinary art classes during my senior year of high school. Everything fell into place right after high school. Well for the most part. After a semester at Alfred State University studying culinary arts, I decided to work for five years since most businesses were looking for some kind of experience. I worked a majority of those years in school food service. But, before going back to college, I worked three months for a country club cooking on the line. Soon after my freshman year, I returned for another summer at the club increasing my rank to Sous chef, which entitled me to cater wedding parties, golf tournaments and high school reunions. During my sophomore year, I was looking for a change. I had a passion for cooking which no one could erase, but I also carried a sense of care for others. I wanted to help the less fortunate enjoy food as much as I did. People who wanted to be more specific with their diet or people who had a disease were the types of people I wanted to cater to. It’s a step I was willing to take, so I decided to enroll in the culinary nutrition field. Today, I’ve grown more knowledge about dietetics and am hopeful that these recipes both satisfy your palate as well as your specific dietary requirement. And even if you may not have a certain dietary eating pattern, please feel free to practice your culinary skill. Most of these recipes are vegetarian base since I’ve practiced that eating pattern for five years. Please email me your thoughts (firstname.lastname@example.org).
© Apple Burgers
Developed and reprinted with permission by Joshua Ogrodowski
These burgers drive a sweet, tart, and slightly crunchy taste. Although the thought may not be appetizing, the taste is far more uplifting.
Yield: 4-6, 2 oz. burgers
2 each Granny Smith apples
1 cup Onion, minced
2 cups Panko Bread crumbs
1 each Green Pepper, seeded and chopped
1 tablespoon Fresh ginger, minced
2 cups Basmati rice
6 tablespoons Rolled oats, ground
½ teaspoon Kosher salt
1 pinch Fresh cracked black pepper
2 tablespoons Canola oil
Method of Preparation:
1. Squeeze some of the juice out of the apples, then place in a bowl with onions, bread crumbs, green bell pepper, ginger, rice, 3 tablespoons of oats, salt and pepper. Mix well
2. Heat the oil in a frying pan, over medium heat.
3. Shape mixture into patties adding more bread crumbs if necessary. Coat with remaining 3 tablespoons of oats.
4. Fry in 1 tablespoon of oil over medium heat until golden brown, 2-3 minutes per side.
Chef’s Notes: This vegan recipe can be doctored with textured vegetable proteins to add more nutrients and a savory taste. Since apples are in season, any substitution can be used for this recipe like a Macintosh or an Empire
Nutritional Analysis: Per Serving
Calories: 126 kcal Carbohydrates: 25 g Folate: 31 mcg
Total Fat: 1 g Fiber: 2 g Calcium: 33 mg
Saturated Fat: .21 g Cholesterol: 0 mg Iron: 1 mg
Protein: 4.39 g Vitamin B-12: .05 mg Sodium 100 mg