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? Pesto Pasta Primavera!

I was thinking we needed some major veggies tonight...we hadn't had many lately.  We had MORE zucchini from the garden and I made a ton more pesto from the ridiculous amount of basil that keeps popping up. I went to the store and got a few more of our favorites, and threw this dish together.  We were about half way through dinner and Sully yelled..."HEY! There's no MEAT in here!"  Well, he obviously didn't mind too much, 'cause he ate it up and said it was great.  Every once in a while it's nice to be a vegetarian, if only for one meal!  Oh, and our little boy Finn loved it, too...at least most of it!  Enjoy!

Pesto Pasta Primavera

Serves 4-6

• 1 pkg (9 oz) fresh, refrigerated linguine (or a little more than half a box dry)
• kosher salt
• 1 crown broccoli, cut into florettes
• 1 TBSP olive oil
• 2 TBSP Brummel & Brown spread or butter
• ½ onion, diced
• ½ bunch pencil asparagus, woody ends cut off and then cut into 2-3 sections*
• 1 carton sliced mushrooms
• ½ red bell pepper, cut into thin strips
• ½ zucchini, cut into half moons
• ½ cup fresh basil pesto
• 3 cloves garlic, minced
• 2 Roma or Campari tomatoes, cut in large pieces
• grated Parmesan or Romano cheese

In a large pot, bring salted water to boil. Once boiling, add broccoli and cook for 3 minutes.

While broccoli cooks, in a large skillet over high heat, add olive oil and butter and add onion and pepper and sauté 1 minute.  Add zucchini and asparagus and continue cooking 1 more minute.  Use a slotted spoon to remove broccoli from the boiling water, and add it and mushrooms to the skillet and continue cooking until all veggies are cooked through and soft, 5-10 minutes (if you want to, add a couple of tablespoons of water and cover the skillet to let steam).

In the boiling water, add pasta and cook per instructions on container.  Drain but reserve ½ cup of cooking liquid and add to skillet with cooking veggies.  Return pasta to large pot and stir in pesto.

When all veggies are cooked through, add garlic and tomatoes and continue cooking 1 more minute and remove from heat. Add veggies to pot with pasta and combine gently.  Sprinkle with a generous amount of Parmesan and serve!

* If you can only find the thick-stemmed asparagus, cut as instructed, and cook in boiling water with broccoli (and follow same instructions for them).

Download PDF of Recipe