Monday, April 27, 2009
I love homemade burgers! They're easy and tasty and you can adjust the flavors however you like them!
Makes about 4 patties:
1 cup of cooked chickpeas
1/2 cup chopped onions
1/2 cup small chopped carrots
1/2 cup small chopped bell pepper
1 mashed clove of garlic
1/2 chopped parsley
1/2 cup breadcrumbs
1 egg (optional)
1/2 tbsp of cumin
1 teaspoon of mustard
Salt & pepper to taste
In a food processor, add all the above ingredients except the egg and breadcrumbs, pulse few times until all the ingredients are incorporated together, the transfer into a bowl and add the breadcrumbs and the egg and fold all ingredients together. I like to refrigerate them for a bit, then form patties. In a non-stick skillet add about a teaspoon of canola oil (or any vegetable oil) or just enough to coat the skillet and cook the patties, few minutes on each side until done.
For the potatoes: (as much potatoes as you want)
Cut potatoes into wedges without peeling them (after cleaning them well). Marinate in olive oil, fresh thyme or rosemary or both, some garlic powder and some pepper. Let them sit for half an hour in a bowl or in a Ziploc bag. Then empty them on a baking rack and bake them in a 375F oven until golden brown.
Cut a Hamburger bun in half and slightly toast it, then add on the bottom side, ketchup, then a lettuce leaf, add the veggie patty, then top with sliced onion and tomato and cover with upper part of the bun. Serve the potatoes on the side. I like it with mango salsa. It is a ready salsa that I buy, made of grilled bell peppers, mangoes, tomatoes and a lot of spices.
Hamburgers can be served in so many creative ways, this was a simple version. Caramelized onions are really good too instead of raw onions etc, etc...
Thursday, April 16, 2009
1 whole chicken (or any parts of the chicken you want), cleaned, washed and cut
4-5 medium potatoes, peeled and medium sliced
1 cup of olive oil
2 tablespoons of Herbes De Provence (or Italian herbs)
5 big cloves of garlic, mashed
Salt & pepper to taste
In a container, place the olive oil, lemon juice, garlic, herbs and spices. Add the chicken to marinade. You can marinade for an hour, or you can do it overnight. Now, in a separate bowl and same marinade ingredients I marinated the potatoes. You can half-way fry the potatoes and let them drain on a paper towel or just marinate, for less calories.
In a baking dish enough to fit the chicken and the potatoes, add the chicken then add and distribute the potatoes too. Bake in a 375F oven, until the chicken is fully cooked and the potatoes too. It's better to cover the baking dish with aluminum foil for the first 20 minutes or so. Then remove the foil and let it bake and gold-brown. This way the chicken won't dry and will cook faster.
- However, some people prefer to sautee in a skillet with some vegetable oil, the chicken for few minutes on both sides, then transfer it to the baking dish and add the marinade and bake along with the potatoes. Both ways work.
I served it along with saffron-rice and a green salad, simple bed of lettuce, with a herb vinaigrette dressing.
My vinaigrette dressing consisted of some Herbes De Provence, olive oil, a little bit of mustard and balsamic vinegar. For the saffron-rice, very simple too, added a pinch of saffron while the rice was cooking.