My Attempt at a Veggie Burger Without Following a Recipe

21 01 2015

Many of you may know that I am a recipe kind of girl. I really like trying new recipes, and generally speaking, I follow them pretty closely. However, I decided to get out of my box, and try to concoct a veggie burger on my own. Now, I haven’t made many veggie burgers in the past- recipe or not. I do enjoy them, and I’ve got a bunch of canned beans in my pantry just screaming to be used, so I figured I’d give it a go.

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I glanced at a few recipes and then decided to wing it.

What I came up with was a really fantastic tasting veggie burger. Unfortunately, it was a little crumbly, was a pain to flip, and didn’t quite have the firm texture I was looking for in a veggie burger. But, when I came back to them after they had cooled some, they had firmed up a bit. So, I’m thinking that perhaps I need to chill the mixture before rolling into patties, or they may need a bit more of a binder, like breadcrumbs. Regardless, I figured I’d at least pass along the recipe in case you wanted to try- because I thought the flavors of the patties was SPOT ON.

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I served mine on a bed of greens with a side of rutabaga fries, and then some chipotle mayo and ketchup. Try it out with your variations and let me know in the comments what you did and if you were successful!

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Ingredients:

1 can cannelini beans
1/2 onion, roughly chopped and sautéed
2 large garlic cloves, minced
1/2 lemon, juiced
1 cup broccoli, grated (I used mostly stalk and a little bit of the florets)
3/4 cup parsley, chopped
1/3 cup walnuts, chopped
1 cup grated cheese- I used Publix’s Morel Mushroom and Leek Monterrey Jack
1/2 cup cooked quinoa
2 tbs whole wheat flour
1 egg
How to:

Pre-heat the oven to 350°F.

In a large bowl, stir together  3/4 the beans and everything but the flour and egg. Then, transfer to a food processor or blender, and blend, until you have a well-blended mixture (almost like a thick bean dip). (You could probably eliminate the bowl part if your processor is good enough!) Fold in the last of the beans, the flour and the egg.

Form patties (perhaps refrigerate them, I did not), and then in a well greased fry pan, brown both sides. Then, transfer to a well-greased cookie sheet and finish in the oven (about 15 minutes).

Enjoy!

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Spring Pasta Dinner

25 03 2013

Lately, I haven’t really been in the mood to cook. Life’s been crazy busy, and ordering Thai takeout is just so stinkin easy! Despite my hectic weekend, I was inspired to get back at it after a quick Publix trip.

IMG_6661A woman was sampling Galileo salami and pepperoni and my growling tummy guided me to her table to try some. It was pretty standard salami, but my hunger paired with the cute little recipe card with a tasty looking veggie + pasta dish on it was enough to make me decide that dinner was going to include this salami. The woman also gave me a $1.00 off coupon, which certainly didn’t hurt.

product-galilio_italian_dry_salame_slicedI already had some veggies in my cart, but I walked back to the produce section to grab some summer squash, zucchini, and some cherry tomatoes for the dish. More veggies in my cart is never a bad thing.

My initial thought when I got home with everything was to make a cold pasta salad. But after looking a little closer, this particular recipe was served warm, with a white wine butter sauce. Cooking with wine is definitely an excuse to pour myself a glass to enjoy  🙂

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So, I got to cooking and was done and ready to eat in the time it took to boil water and cook my (whole wheat) pasta! That’s a win in my book, since I usually find really involved and complicated recipes to delve into!

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So if you’re looking for an easy weeknight meal, look no further! Grab some of your favorite veggies, some short cut pasta and you’re well on your way! Though it may not feel like spring where you are, hopefully this veggie-licious dish will help you keep your head up and thinking that spring WILL be just around the corner 😉

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Spring Pasta Dinner

(adapted from Galileo’s recipe for Pasta Primavera)

Ingredients:

~1/2 lb short cut pasta (I used orecchiette)
1 tbs olive oil
3 tbs butter, divided
1 cup Galileo sliced salami, shredded  (leave this out to make it vegetarian!)
3 cloves of garlic, minced
1/2 cup onion, thinly sliced
1 cup broccoli florets, small
1/2 cup sliced baby bella mushrooms
1 medium zucchini, quartered and sliced
1 small summer squash, quartered and sliced
~1/2 cup cherry tomatoes, halved
1-2 large handfuls of spinach
1 cup white wine
1/2 grated cheese (I used Digiorno 3 cheese)
salt and pepper to taste
a dash of red pepper flakes (optional)

(Please note, the vegetable amounts are estimates. I used what I had on hand, you can use more or less of anything you want!)

How to:

Cook your pasta.

Meanwhile, chop your veggies and salami and heat a tablespoon of olive oil and a tablespoon of butter in a pan over medium heat.

When the butter/oil combo is nice and hot, add the sliced onions, garlic, and salami. Cook until the onions start to caramelize. Add the broccoli and mushrooms, cooking for another minute or two. Then add the zucchini and summer squash. Stir frequently and let the veggies cook for a few more minutes. Don’t let them get soggy! When the broccoli is nice and green, and the squash looks just about cooked, add the wine and cook let it simmer for about 5 minutes, until the vegetables are tender. Add the tomatoes right after you’ve added the wine- you just want to heat them through; otherwise they’ll get really mushy! Season with salt and pepper and add the final two tablespoons of butter and stir while it is still simmering. Add a dash (or more) of red pepper flake if you’d like.

In a large bowl, add the fresh spinach. When the pasta is done, drain it, and then pour it directly onto the bed of spinach. Top with the vegetable sauce. Toss to wilt the spinach. Finish with shredded cheese and you’re ready to dig in!





Everything But The Kitchen Sink Stuffed Peppers

7 09 2011

I hope you all got a chance to read Dorothy’s post about healthy eating habits in her home! I (Steph) definitely hope to (someday) incorporate those into my family’s routine 🙂

In the spirit of healthy eating, I’m going to share a veggie-tastic recipe that you can serve the whole family. If you like stuffed peppers, then you’re going to love my take on them!

Everything But The Kitchen Sink Stuffed Peppers

Ingredients:

4 green bell peppers
½ red onion
2 cloves garlic
1 small straighneck squash, sliced into 1/8 inch thick half moons
1 ear sweet corn, cut off the cob
1 can fire roasted tomatoes
1 can black beans, drained
1.5 cups prepared quinoa
½ Tbs cumin
1/8 tsp chili powder (or to taste)
1.5 cups shredded cheddar cheese
salt + pepper

How to:

Preheat the oven to 350 degrees.

Prepare your quinoa. Follow the instructions on the box, or add 1 part quinoa to 1.5 parts water (some recipes call for a 1:2 ratio, and others call for 1:3, but I’ve found that 1:1.5 works too). Bring the water to a boil, and cover. Reduce the heat and simmer for about 15 minutes, or until all the liquid is dissolved. When cooked, remove from heat and allow to cool slightly.

Steam the green peppers. This should only take a few minutes; don’t over cook them, or they’ll be mushy and flop.

While the quinoa is cooling, saute onions and garlic. Add the squash, and saute until cooked through.

In a bowl, combine the beans, sautéed onions, garlic, and squash, quinoa, corn, tomatoes, seasoning, 1 cup of cheddar cheese. Stir to combine.

Stuff the peppers with the mixture. Top the peppers with the remaining cheese.

Place stuffed peppers in a casserole dish, or glass baking dish. Add ½ cup water to the bottom of the pan, and cover with foil. Bake, covered, for 20 minutes.

Uncover and cook for 10 more, until cheese is browned

Dig in!

Enjoy!