What's for Dinner? Veggie Bean Burgers!

Ok, I'm back again.  I know I have been slack at my blog posts...I will try and do better! Cooking, and definitely blogging, have not been on the top of my list of to-dos lately...two kids under 2 1/2 definitely keep a person busy! Most of our meals these days consist of a quick protein, like grilled chicken or fish, and a steamed veggie.  So, there is no need to blog that kind of "recipe". But I did get an itch to make something the other day, so I emailed my good friend, Molly, to send me this recipe I had been thinking about.  She made these delicious veggie bean burgers on our vacation a while back to Charleston, with a great group of friends.  They were so good but for some reason I forgot about them until the other day.  I made these and they were fantastic!  I adapted the recipe just a little bit...they will make a lot, but trust me...you'll be happy to have extras in the freezer.  Enjoy!

Veggie Bean Burgers
Makes 10 burgers

• 2 TBSP olive oil
• 1/2 large red onion, finely diced
• 1/4 cup sliced black olive, diced
• 1/2 large red bell pepper, finely diced
• 1 container sliced mushrooms, finely diced
• 2 TBSP minced pickled jalapeno
• 5 cloves garlic, minced
• 1/4 cup finely diced canned artichoke
• 1 15-oz can seasoned black beans, drained
• 1 15-oz can chickpeas, drained
• 1 15-oz can cannelini beans, drained
• 2 cups rolled oats
• 1 1/2 teaspoons Hungarian paprika
• 1 1/2 teaspoons chili powder
• 2 1/2 teaspoons dried oregano
• 3 TBSP minced fresh parsley leaves
• 1 1/2 teaspoons red chili flakes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons celery salt
• 1/2 teaspoon ground sage
• 5 TBSP seasoned panko bread crumbs
• 2 large eggs

 

In a medium saute pan over medium heat, add 1 TBSP olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. 

In a medium mixing bowl, add all beans and coarsely mash with potato masher or fork.  Add veggies to beans and mix thoroughly. Add all dry ingredients along with the eggs. Thoroughly mix all ingredients and form into 10 patties. Individually wrap 6 (or however many you want to freeze) in plastic wrap and place in freezer for a later date. Cover the remaining patties and refrigerate for 30 minutes.
 
In same saute pan add remaining TBSP olive oil, and cook patties 2 to 3 minutes per side. Serve on toasted buns with cheese, avocado, guacamole, tomato slices or whatever toppings you like!

Thaw frozen patties in fridge overnight and fry up in the pan when ready to eat!

What's for Dinner? Shrimp and Veggie Fried Rice!

I discovered (via Facebook, of course), that it is the Chinese New Year today.  So in honor of my friends from the Orient, I decided to cook a Chinese dish this evening.  I made a fried rice that was packed with veggies, shrimp and ham.  It was pretty easy to make and really, really good!  And not to mention, this cook-at-home version is waaaay healthier than the oil-laden versions you most likely are getting when you order take out. Nothing quite says "Welcome, Year of the Dragon" like some fried rice!  You can really use any combo of protein and veggies in this...use what you like...the method will be the same.  Happy New Year to you!!  Enjoy!

Shrimp and Veggie Fried Rice
Serves 6
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2 TBSP plus 1 tsp peanut oil, divided
1 cup diced ham (I get a large, thick slice from the deli and cut into cubes)
1 lb shrimp, peeled and deveined
1/2 large sweet onion, diced
1/2 bunch asparagus, cut into 1-inch pieces
2 small crowns broccoli, cut into small florets
4 cloves garlic, minced
1 TBSP fresh ginger, finely minced or grated
1/2 cup frozen green peas
3 cups cooked rice (I like Jasmine)
2 large eggs
1 large handful bean sprouts
1 tsp toasted sesame oil
1/4 cup soy sauce
1 tsp to 1 TBSP garlic-chili paste (depending on how hot you like it)

In a large wok or skillet, heat 1 tsp oil over high heat.  Add ham and sauté until browned.  Reserve to large bowl.  Add in shrimp and cook until just done and browned.  Reserve to same bowl.  Add 1 TBSP oil and add in onion, asparagus and broccoli.  Sauté for 5 minutes until veggies start to brown.  Add in 1-2 TBSP water and cover, letting them steam for a few minutes until veggies are to desired tenderness.  Remove cover and add in garlic, ginger and peas.  Sauté 2 minutes more.  Pour into same reserved bowl.  Heat remaining 1 TBSP oil.  Add in rice and sauté 2 minutes until grains start to brown.  Make a well in the middle of the rice and crack the eggs in the center.  Let the eggs fry for several minutes.  Start pushing them around until they are scrambled and fully cooked.  Mix in with the rice and then add back in all the reserved ingredients.  Add bean sprouts, soy sauce, sesame oil and chili paste.  Make sure well combined and cook for another 2-3 minutes.  Serve and enjoy!

What's for Dinner? Biscuit Pot Pie!

So, now that it is getting colder out (okay, okay, it was 82 today, but this morning it was 65 and felt awesome!) I am starting to crave more comfort-y foods.  I haven't made this yet this year, so I thought it was a good time to pull it out.  This is one of our favorites.  It is a pot pie, except instead of a thick pie crust topping, it has biscuits.  It is healthier for you and simple to make.  You can make it even easier if you substitute half a rotisserie chicken for the raw chicken breasts (I did this tonight, and tomorrow will have another recipe using the rest of the chicken) and frozen veggies (I use fresh, but nothing wrong with cutting corners!).  Give it a try, it is perfect for fall, even if it is still warm out!  Enjoy!

Biscuit Pot Pie

Serves 5-6

• 2 T olive oil
• 3/4 lb boneless chicken breasts (OR 1/2 rotisserie chicken, white and dark meat, meat pulled from bones and skin and chopped)
• 2 T butter or spread
  1 medium onion, diced
  3 stalks celery, diced or thinly sliced
• 8 medium white mushrooms, quartered
  3 carrots, peeled and diced
• 1/3 cup frozen peas (if you want to make it a bit easier, omit fresh carrot and use a frozen veggie medley here)
  1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup half & half (or heavy cream or milk)
• kosher salt
• freshly ground black pepper
• 1 1/2 teaspoons poultry seasoning
• 6 sprigs fresh thyme
• 4-5 dashes of Tabasco (optional)
• cayenne pepper to taste (optional)
• 1 can refrigerated buttermilk biscuits (don't use the huge "Grands" ones...just regular size)

Preheat oven to 350. Heat 1 TBSP oil in skillet with an oven-proof handle.  Add chicken (may slice chicken before hand to reduce cooking time).  Sauté until chicken is cooked through.  Transfer to cutting board, let cool and chop (if using rotisserie chicken, omit this first part.) In same skillet, heat butter/oil over medium-high heat.  Add onion, celery, carrot and mushrooms and sauté until soft.  Add garlic and saute one minute more.  Sprinkle flour over veggies and cook for about a minute.  Slowly pour in chicken broth, stirring constantly.  Simmer until mixture is very thick, about 3-6 minutes.  Add in half & half. Add more chicken broth if necessary.  Add chicken and frozen peas into vegetable mixture and bring to a low boil.  Remove from heat (mixture should be thick).  Add salt, pepper, poultry seasoning, thyme, Tabasco and cayenne.  Place uncooked biscuits on top of mixture, evenly spaced, about ½-1 inch apart until top is fully covered.  Put skillet in oven (if no oven-proof skillet, pour mixture in a glass baking dish before topping with biscuits) and bake according to biscuit instructions until biscuits are cooked and brown on top and mixture is hot and bubbling (I found that it takes longer than the biscuit instructions...up to 10 minutes longer...just watch them!).

 Download PDF of Recipe