Calling All Vegetarians!

So this past week, I was looking for something new and exciting to make.  I decided on something burger related because I was craving that at the time.  But as I browsed through burger recipes, I came across this little gem.  Although I am usually beef or turkey patty kinda girl, this bean burger caught my attention.  It might be because I grew up in a house with a vegetarian (my dad), or it could be that I am subconsciously moving away from my obsession with meat (don’t worry, I’m still a bacon addict) and onto an interest in just interesting and different recipes.  This recipe is for a parmesan, kale, and white bean burger.  Yes, I have never bought kale in my life, and my mom’s jaw dropped when I told her that I had used kale in a recipe.  But HEY, you gotta try new ingredients sometimes, right?  Anyways, they turned out really well, and I chose to eat them with mixed greens and a horseradish sauce.  To tell you the truth, I have no idea how I came up with the idea of putting horseradish sauce on it, but it worked out quite well, so I was very pleased with the combination.

Well enough talking from me! Here is the recipe for Parmesan, Kale, and White Bean Burgers

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INGREDIENTS

  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 large leaves kale, stems removed, leaves chopped
  • 2 tablespoons water
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon paprika
  • salt and pepper, to taste
  • 3 cups cooked white beans (or 2, 15 oz. cans rinsed and drained)
  • 1 teaspoon red wine vinegar
  • 1/4 cup grated parmesan
  • 2 sun-dried tomatoes, diced
  • 1/2 cup breadcrumbs
  • 2 eggs

DIRECTIONS

In a skillet set over medium heat, cook onion and garlic, in bit of oil, until softened. Add kale, water and spices. Cook until kale is wilted.

Mash beans in a large bowl with a potato masher or the back of a fork. Add kale mixture and remaining ingredients, mashing as you go. Season mixture with salt and pepper.

Divide and form into 6 patties. Cook on the grill or the stove top over medium heat, until both sides are browned and patties are heated through.

Serve over a bed of lettuce and drizzle with horseradish sauce (recipe below)

HORSERADISH SAUCE

INGREDIENTS

  • 1/4 cup sour cream
  • 3-4 tablespoons prepared horseradish

DIRECTIONS

Mix sour cream and horseradish together until blended.

Recipe courtesy of kitchensimplicity.com

This was a recipe that I stepped out on a limb for, and it ended up being really delicious; in the end, a good risk taken.  So go ahead, buy your first (or 100th) head of kale and take the leap of faith.  Enjoy!

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Shrimp, Mushroom, and Asparagus Risotto

Rice is a staple food in many cultures and is a very versatile ingredient.  Growing up with an Indian (and jewish) background, we had a lot of rice with our meals.  But surprisingly it wasn’t until college that I actually made rice by myself.  It’s a pretty easy process, and if you have a rice cooker (which I have not yet invested in) it’s even easier.  It’s a great grain to eat with sauces too because it soaks it right up.

Risotto is also a type of rice (Arborio Rice) but unlike many other types of rices, it is much more starchy.  This scared me a little because I wasn’t sure what that mean cooking-wise.  I had only really eaten risotto in restaurants before this, so I was cautious around the idea of making a risotto dish.  But my roommate Liz seemed to know the basic process, so I decided to give this recipe a try.

Here is the recipe for Shrimp, Mushroom, and Asparagus Risotto:

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Ingredients

  • 6 cups chicken broth
  • 3 tablespoons olive oil
  • 1/2 pound white mushrooms, chopped
  • 10-15 spears of asparagus, chopped
  • 12 oz uncooked shrimp
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste

Directions

  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in the mushrooms and asparagus and cook until mushrooms are soft, about 3 minutes. Add shrimp and cook until barely firm.  Remove all contents from pan and set aside.
  3. Add 1 tablespoon olive oil to skillet.  Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. After the rice is done, turn heat to low and add the mushrooms, asparagus ,and shrimp back to the rice.  Cook for about 3 minutes.
  5. Remove from heat, add salt and pepper, and serve.

This recipe ended up being a lot easier than I anticipated.  It took a little longer than regular rice, but because of the chicken broth, the rice was a lot more flavorful then I expected.  This is now one a go-to recipe for Liz and I because the steps and ingredients are simple and the result is delicious! Enjoy!