July 15, 2015

cauliflower and quinoa burgers with greek salad

Yum

So... I had mentioned that my neext project was going to be a fire pit.  Well, slight detour!  I began looking up baby chicks (never start unless you are going to order, which we were... just in the Spring!) and next thing I know I have 15 chicks (that was the minimum order), which includes 6 different breeds, in my "cart".  My husband was looking at me inquisitively and I ask him what I should do... to order or not to order!?  He knows that it is my time and will ultimately will be my project, so he leaves it up to me.  You know how you hover over that "finalize purchase" button... well sometimes it is easier to just quickly push it.  All in.  Make that decision.  So... I pushed purchase.  I am kind of nervous... 15 chicks to take care of?  What am I getting myself into?

Since then I have continued researching my new endeavor.  Can I just say that I am sooooooo excited!!!!  The more I research and read, the more I can't wait to get started.  However, I have learned that it is similar to raising children in the way that everyone has their opinion/way to do it and thinks that they are right.  For example, some people would tell you that a rooster is a must, but others would tell you "don't even think about it... they are awful".  So... what to do... I'll keep you updated!:)       

On to the delicious recipe that you foodies are waiting for...

I have tried a couple of times to make veggie burgers of one type or another.  Usually they end up falling apart and crumbly (not sure if that is a word... but it works!)  These on the other hand were amazing.  They stayed together, tasted delicious, and were easy to make.  The salad next to them... perfect.  It is such a compliment to the patties and I would encourage you to make it! 

Next up... felafel.  I LOVE it but have only made it once and now that I have successfully done these I am feeling adventurous!


Servings 4-6
Total Time 40 minutes

INGREDIENTS
for the salad
  •  4 small tomatoes, finely chopped
  • 2 green onions, thinly sliced
  • 1 cup pitted greek olives, quartered
  • 1 cucumber, chopped
  • 1 tablespoon dried mint, or 1/4 cup fresh mint, chopped
  • 1/2 lemon, juiced
  • 1/2 cup crumbled feta cheese
for the burgers
  • 1 head of cauliflower, cut into 1 inch pieces
  • 2 garlic cloves, minced
  • 1 egg, plus 1 egg white, beaten
  • 1/2 cup quinoa, cooked according to package directions (about 1 cup cooked)
  • 2 tablespoons chopped fresh parsley
  • 3/4 cup whole wheat flour
  • 1/2 cup finely grated parmesan cheese
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon dried oregano
  • course salt
  • freshly ground black pepper
  • 2 tablespoons grapeseed oil
INSTRUCTIONS

1.  In a medium saucepan of boiling water, add the cauliflower and cook for 8-10 minutes, until very tender.  Drain and mash with a potato masher until pea-size pieces.  Set aside and let cool.

2.  Meanwhile, in a large bowl, combine the tomatoes, onion, olives, cucumber, mint, and lemon juice.  Stir gently and set aside.

3.  Stir in the garlic, eggs, quinoa, and parsley.

4.  In a small bowl combine the flour, cheese, baking powder, oregano, and salt and pepper.  Combine the quinoa mixture with the flour mixture, stir until just combined.

5.  Heat a large cast-iron skillet, over medium heat, and add the oil.  

6.  Using 1/4 cup of the mixture for each, roll into a ball, and flatten slightly to form a patty.  Make enough patties to fill the skillet and cook each one for 8 minutes, turning halfway through.  Transfer to a paper towel lined plate.  Repeat until you run out of the mixture.

7.  Toss the salad with feta cheese.

8.  Serve the burgers with the salad on the side.  Enjoy!!!

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