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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Cheesy Brussels Sprouts

Brussels Sprouts have always been a weird food to me.  When I was younger, it was one of those taboo foods that I just wouldn’t eat.  But as I’ve gotten older and a little more willing to try things out of my comfort zone, I’ve warmed up to the idea of them.  My mom is an amazing cook, so she introduced brussels sprouts into my diet in a variety of different ways.  But I have never actually cooked them myself.  After having brussels sprouts in a few different ways, I realized that they can be overcooked very easily, and when they are overcooked they turn to mush…fast!

When I decided to make brussels sprouts for the first time, I wanted to make sure that I didn’t overcook them.  Obviously I asked my mom for a few tips because she is the expert, but I wanted to figure it out on my own as well.  I chose to use this recipe because, 1: I love cheese, and 2: because I was not ready to eat brussels sprouts plain…yet.  I wanted some type of sauce or other flavor to contrast the flavor and texture of the brussels sprouts.

Here is the recipe for Cheesy Brussels Sprouts:

 

Ingredients:

  • About 1.5 pounds of Brussels sprouts, halved
  • 3-4 Tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1.5 cups milk
  • 1 cup parmesan cheese, grated
  • 1/2 teaspoon kosher salt
  • 1/4 cup mayo
  • black pepper to taste

Directions:

Pre-heat oven to 425°F

  1. Clean and trim stems of Brussels sprouts. Cut in half. Place all halves flat-side down on a baking sheet and drizzle with extra-virgin olive oil, salt, and pepper
  2. When the oven is pre-heated, put the brussel sprouts in the oven for about 15 minutes or until the bottoms of the brussels sprouts are browned.
  3. Meanwhile, in a large pan, melt butter then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.
  4. Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.
  5. Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and turn down the oven to 350°F.  Bake for about 10-15 minutes or until brussels sprouts are tender but not mushy and cheese sauce is barely bubbling.
  6. If desired, sprinkle extra cheese on top of the brussel sprouts.
  7. Let cool for 5 minutes and serve.

Recipe adapted from Whiteonricecouple.com

I was so impressed with how these turned out.  I realized that whatever I wasn’t cooking I was missing out on.  Now I’m going to try and challenge myself to work with ingredients that I am not necessarily familiar with.  That way I can discover all kinds of new recipes!