Tag Archives: Garlic

Asian Black Bean Burger

8 Feb

Ever since I started back up on Weight Watchers, it’s been a little hard on the husband. I told him that I was going to limit baking to once every two weeks and I think he might have looked at me like I just told him Christmas was cancelled. I told him no ifs ands or buts about it.

I also told him that we would have to start eating better. The days of Stove Top Mac & Cheese were over (unless it’s Thursday night and I’ve already weighed in for the week!). I introduced him to such things as quinoa and more vegetarian meals, including this one!

“A veggie burger? Is that going to be enough?” My husband quipped. I told him to eat more edameme.

This was pretty simple to throw together, and is wildly interchangeable. I was originally going to put some broccoli and carrots but then realized the ones I had in the fridge had a funny smell to them. Whoops!

You need to make this. And then you need to slather it in Sriracha sauce and hoisin sauce and maybe some extra soy sauce because you’re feeling frisky. Maybe slap some sriracha on your edamame. Yeah, I went there.

Asian Black Bean Burger

  • 1  can black beans
  • 2 cups fresh spinach
  • 1 tbsp grated fresh ginger
  • 1 clove garlic, smashed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 cup shredded cabbage
  • 1/2 medium red onion
  • 1 tbsp toasted sesame ginger seeds
  • 1 egg
  • 1/2 cup bread crumbs
  • 2 tbsp flour
  • Peanut Oil, for pan

In a food processor combine all ingredients. You may have to put the spinach in a little at a time until it’s properly chopped up. If you like your burgers on the chunkier side, pulse until it’s to your consistency.

In a medium saute pan, heat the peanut oil. The mixture will be slightly wet, if you prefer, you can refrigerate for a half hour to firm up the batter.

Form into patties and pan fry for about 4-5 minutes per side.

I served mine with some hoisin and sriracha sauce, on a sesame seed bun. I had some leftover fontina cheese that I melted for the top. Then I served it with a heaping pile of edamame.


French Onion Soup

1 Feb

A few weeks ago I took a knife skills class at the Boston Center for Adult Education. I picked up some great tricks to add to my culinary arsenal. I learned when to pull and push my knife depending on what I’m cutting. I learned how to de-bone a chicken (and it was awesome!).  Not to mention we ate some delicious food. One of them being this French Onion Soup.

So when I needed to come up with a soup to make for a Soup Potluck that I was having with Ashley from Cooking for 1, Megan from Cooking Whims and Liz from Eating Places I immediately thought of this soup. I made this the week before and I’m glad I did because I was able to tweak it to really bring out the flavor of the soup. I highly recommend pairing this with some crusty Italian bread and melted cheese. It’s pretty amazing. I’ll be recapping our soup swap next time!


French Onion Soup

Adapted from my BCAE knife skills class

  • 6 large yellow onions, half chopped and half sliced
  • 2 cloves garlic, minced
  • 2 tbsp beef base
  • 8 cups water
  • 1 cup white wine
  • half package bacon, chopped
  • 1 bay leaf
  • 2 tbsp chopped thyme
  • salt and pepper to taste

In a large saute pan, heat the pan and add the bacon. Cook bacon over medium high heat until crispy and then using a strainer, remove the bacon and put aside.

Keep the reserved bacon fat in the pan and add about 2 tbsp olive oil. Add the onions. In order to make a good caramelized onion without using sugar it’s important to stir the onions only when you need to. In fact, add the onions to the pan and walk away from it for at least 10 minutes. Do not turn the onions until the bottom is browned. Once they are browned, stir and turn the onions and let sit for another 10 minutes or so. Continue to stir, turn and wait until all the onions are browned. Then add the minced garlic and stir for about 2 minutes. Turn off the heat.

In a medium sized soup pot add the water and beef base and stir to break up the base. Add the onions and garlic to the pot along with the wine, bay leaf and chopped thyme. Cover partially and simmer for 30 minutes. Add salt and pepper to taste. I had some smoked salt and used that.

When you are ready to serve, add the crispy bacon to the soup. Feel free to add some cheese to your soup to make it extra creamy. Serve with some crusty bread.

Sausage & Cheese Quinoa

30 Jan

I introduced my husband to the wonders of quinoa a while ago. He had never heard of quinoa before. I don’t even think he knew how to spell or pronounce it. I think the first time he saw it he thought it was some dried form of couscous.

My friends, if you’ve never had quinoa before, it’s time to jump on the bandwagon. I have never seen something so versatile. Quinoa can be eaten at any time of the day. You can have it for breakfast. Or maybe you want to have a light lunch. You can have it for dessert. Or you can have it for dinner like I did.

And quinoa isn’t just a side dish. It is the main character here. The star of the show, if you will. Front and center, it’s all about the quinoa.

Did I also mention that quinoa is one of the healthiest foods you can eat? It’s got a lot of protein, essential amino acids, dietary fiber, is gluten free and is easy to digest. Not to mention that it is very filling and will keep you full for a long time. You pretty much can’t go wrong with it.

After I made this quinoa dish my husband said, and I quote, “Feel free to buy and make quinoa whenever you want. It’s really good.”

If I haven’t sold you on quinoa yet, then by the time you finish reading this recipe, you’ll be a convert for sure.

Sausage & Cheese Quinoa

  • 2 cups cooked quinoa*
  • 9oz fresh spinach
  • 1 cup sliced gouda
  • 2 links of cooked turkey andouille sausage, sliced
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1-2 tbsp olive oil

*If you want to learn how to cook quinoa, click here.

In a large saute pan heat the olive oil. Add the garlic and cook for 2 minutes, or until the garlic is nicely browned. Add in the spinach and cook until the spinach is wilted. Add in the sausage and stir for another 2 minutes. Add the quinoa and the cheese and stir until the cheese has been distributed evenly. Add salt and pepper to taste. Transfer to a bowl and add more sliced cheese to the top because it’s that delicious. Garnish with some dried parsley.

If you want to make this vegetarian, just take out the sausage! I would recommend adding more cheese though, or combining 2 different cheeses, to make the dish more interesting.

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