Smoky Sweet Potato Burgers with Roasted Garlic Cream and Avocado
Before we talk burgers, let me tell you what I’m doing. I’m eating some blueberry yogurt pretzels (which are oh-so awesome… but would be even awesomer if they were really coated in yogurt and not white chocolate disguised as yogurt) and drinking a san pellgrino aranciata that is spiked with um… vodka, malibu and tequila. With those pretty perfectly square ice cubes. I know. But what is up with all of these flavors? I mean, it was great, if you’re into that sort of thing that includes plastering yourself to the couch for so long that your body forms an identical indentation that’s semi-permanent, and ordering pizza Friday night which not only was dinner, but then also became lunch and then uh, dinner again on Saturday. I wish I could be all “ohmygosh, it was so rainy and cozy all day Saturday and I just got so caught up in my book that I read then entire thing while sitting in my plush velour chair in my special corner of the room that I have all to myself”… but no. Welcome to my life.
Zucchini & Sweet Potato Pancakes
Using 2 tablespoons olive oil, sauté onions in a pan over medium heat until translucent. Add garlic, and sauté 1 more minute. Remove onions and garlic from pan and set aside. Place zucchini and sweet potato in a colander with 1/2 teaspoon salt and let drain over a large bowl for 10 minutes. After 10 minutes, squeeze as much liquid as possible out of the mixture using a clean towel. In a large bowl, whisk eggs. Preheat oven to 200ºF and place rack in upper third of oven. In the same sauté pan used to cook garlic and onions, heat the remaining 2 tablespoons olive oil over medium heat. Top pancakes with Greek yogurt (or sour cream) and sprinkle with paprika to taste, or simply serve without topping.
Crunchy Chickpea Burgers with Tangy Sauce - and Homemade Crisps | The Flourishing Foodie
A good veggie burger is to me what a perfect glass of wine is to a sommelier. Which is to say I take it quite seriously. One thing I have learned, after years of being extremely picky with my meat-substitutes, is that one does not order a black bean burger with a side salad unless you are in a trendy city, where the people have impeccable taste for good food; and even then, it can be hit or miss. If you serve me a thick bun with an even thicker burger - mushy, dense and bland - and beside it you showcase a salad that has come out of a bag, with a few crusty carrots and a bit of radicchio, I am calling Gordon Ramsay. It all started with this falafel recipe, which I turned into a burger, and honestly, we can't be sure that I won't eventually turn it into Tofurkey or pot roast, but for now, I am content. When I became a vegetarian, I had difficulty giving up two things - chicken fingers and burgers. I chose to dress this burger with fancy, non-traditional toppings.
The Café Sucré Farine: Strawberry Balsamic Pizza with Chicken, Sweet Onion and Applewood Bacon
Balsamic Strawberry Pizza with Chicken, Sweet Onion and Applewood Smoked Bacon Ingredients:½ cup strawberry jam or preserves, I used my Strawberry-Pineapple Freezer Jam, use your favorite¼ cup balsamic vinegar1 teaspoon Sriracha Chili Sauce1 ball pizza dough, your favorite or this recipe or a purchased ball of dough*1 cup diced or shredded chicken breast, from rotisserie chicken or left over chicken of any kind½ cup applewood smoked bacon, cut in 1 inch pieces, cooked and drained½ cup thin sliced sweet onion12 ounces shredded Italian blend cheese, I used Sargento, but whatever you like best is fine¼ cup fresh cilantro, finely chopped¼ cup fresh strawberries, diced small Directions:1. Place pizza stone or sheet pan on middle rack of oven. Preheat oven to 450 degrees. 2. 3. 4. 5. 6. 7. *You can purchase pizza dough from Whole Foods, Trader Jo’s and many other grocery stores.
Roasted Tomatillo Shrimp Tacos Recipe with Honey-Lime Slaw
Growing up in Vancouver, I was surrounded by an eclectic and extensive array of ethnic restaurants. You name the ethnic food, Vancouver had a restaurant to curb the cravings. That is, unless you yearned for good, authentic Mexican food. Then you were out of luck. The recipe: The tomatillo sauce: Preheat the broiler. Husk and wash 8 to 9 medium tomatillos. Line a large baking sheet with foil and place the tomatillos on it, along with 1 stemmed jalapeno pepper and 3 cloves unpeeled garlic. Place the baking sheet under the broiler and cook until the tomatillos begin to blacken and start releasing some of their juices. Place the tomatillos into the bowl of a food processor or blender. Heat 2 teaspoons olive oil in a large skillet over medium heat. Pulse a couple of times to combine. Wipe out the skillet, turn the heat to medium-high, and add 2 teaspoons olive oil. The slaw: Thinly slice red cabbage until it totals 2 cups. The tortillas: Cover with a lid and let boil for 1 minute. The shrimp:
Pâtés chinois aux lentilles - Vegan Québec
Ingrédients Pommes de terre Oignons Petites lentilles brunes Graines de tournesol Maïs en grain Sauce tamari Ail Thym et origan Huile Lait végétal Sel et poivre Préparation Cuire les pommes de terre dans un chaudron en ajoutant un peu d’eau. Pendant la cuisson des pommes de terre, cuire les lentilles avec des oignons et de l’ail dans un autre chaudron en ajoutant la même quantité d’eau que de lentilles. Notes Les petites lentilles brunes française ou DuPuy donnent les meilleurs résultats, car elles deviennent brun foncé à cuisson et dégagent un superbe arôme. On peut congeler les surplus en portions individuelles.
Tartare de boeuf classique Recettes
Référence Ingrédients Préparation Dans un bol, mélanger tous les ingrédients de la vinaigrette. Saler et poivrer. Note Personnellement, j'aime bien utiliser l'intérieur de ronde pour préparer mon tartare, non seulement parce quelle coûte moins cher que le filet, mais aussi parce quelle est plus ferme et permet d'obtenir un tartare dont la texture est bien appétissante. Bon avec...
