Edamame Burgers

    I spent a lot of time this weekend looking for something to make for lunch this week.  It is too warm for soup and I've made different salads the last few weeks.  I finally decided on edamame burgers, a recipe I found of foodnetwork.com.  I have to admit that these don't look that appetizing.  They almost look like a St. Patrick's Day experiment gone wrong, but what they lack in visual appeal they make up in taste! 

Edamame Burgers

Ingredients
1/2 cup millet
1/2 cup cold water
2 tsp salt
1 medium carrot
2 tbsp ginger root, finely grated
1/2 clove garlic, minced
Juice from 1 Lime
2 tbsp Mirin
1/8 tsp chili paste
1 pound shelled edamame, thawed
1 1/2 cups panko
2 large egg whites, beaten
Vegetable oil, for brushing

Method
1. Heat the millet in a dry saucepan with the cover on.  Shake the pan occasionally.  The millet should begin to pop and smell like popcorn.  (I never heard the popping) but I cooked the millet for about 3 minutes.  Cool slightly.
2. Add water and 1/4 teaspoon of salt to the pan and bring to a boil over high heat.  Wrap a dishtowel around the lid of your pan.  Lower the temperature to low and simmer for 20 minutes.  Remove from heat and let sit for 10 minutes before uncovering.  Transfer to a large bowl.
3. Grate the carrot and ginger into the bowl with the millet.  Add garlic, lime juice, mirin, and chili paste and stir.
4. Bring a medium pot of water to a boil and add the edameme.  Cover and return to a boil.  Cook the edamame until they are soft, about 5 minutes.  Drain and add to the millet mixture immediately.  Stir to combine and let cool.
5. When cool, put the mixture in the food processor and puree into a paste.  Return the paste to a bowl and add the egg whites and panko.  Stir until everything is mixed well.
6. Use your hands to form 8-10 burgers that are about 3 inches in diameter.  Place on parchment paper and let them set in the refrigerator. 
7. When the burgers are set, turn the broiler on and line a baking sheet with tin foil.  Brush both sides of the burgers with oil and place on baking sheet.  Broil until the tops are lightly browned, about 3 minutes.  Use a spatula to turn the burgers and cook an additional 3 minutes, or until the second side is lightly browned. 

The Taste Test
     These burgers are packed with really healthy ingredients and they have a nice Asian taste, mostly from the ginger.  The millet added a nice crunchy texture.  The Food Network suggested serving these burgers on grilled Naan with sprouts and wasabi.  I plan to eat them on salad for a quick and easy lunch.  These burgers stayed together better than any other veggie burger I have made so far. 

My Mom's Potato Salad...Kind Of

     Today is Memorial Day and the unofficial start of summer.  The weather is certainly beginning to feel more like summer and my garden is beginning to blossom!  We are heading to Arnauld's mom's house for a barbecue later and what's a barbecue without potato salad?  My mom's potato salad is my favorite and although I have tried to replicate it on several occasions, it just never tastes the same.  Here is the recipe I used for my latest attempt.

Mom's Potato Salad

Ingredients
5 lbs potatoes, peeled and cut into 1 inch cubes
2 cups mayonnaise
2 tbsp sugar
4 tbsp white vinegar
1 large onion, finely chopped
2 cups celery, finely chopped
6 eggs, diced
salt and pepper

Method
1. Bring the potatoes to a boil in a large pot.  Cook until the potatoes are soft.  Let the potatoes cool.
2. Mix remaining ingredients with the potatoes in a large bowl.

The Taste Test
   Creamy and delicious...but not quite like mom's!

Arugula

Parsley

My Gram came and planted some tomato plants all over my yard.

Quinoa and Kale Salad

    My friend Elena recently came back from dinner at Fat Cat excited about a salad she had there.  She said she wanted to figure out how replicate the salad.  Fast forward a few weeks and my friend Kelly posted this link to Facebook: Kale & Quinoa Salad, inspired by Fat Cat Pie.   After hearing all about this salad during lunch today, I picked up the things I thought I would need so I could find out what all the hype was about.  Turns out this salad is simple to make in a short amount of time and tastes delicious.  It's also packed with protein from the quinoa and nuts.  

Quinoa and Kale Salad

Ingredients
1/2 cup dry quinoa
6-8 cups kale, finely chopped
2 tbsp olive oil
1/4 cup walnuts, chopped
1/4 cup dried cranberries
1/8 cup sunflower seeds
1/4 cup Parmesan cheese

Method
1. Prepare quinoa according to the package.
2. While the quinoa is cooking, chop the kale.  Add to the pot with the quinoa and cover so the kale wilts.
3. Once the kale has wilted, add the olive oil, nuts and berries, and parmesan cheese.  
4. Mix together and season with salt.


The Taste Test
    This was a very filling salad with a lot of taste and texture.  Kelly said she used a salad mix that had nuts and berries, so while I was at the store I bought a cranberry nut trail mix that I used in place of the suggested mix in the recipe.  I think you could probably add anything you like to add a little crunch to this dish.

Baked Scallops

     I found myself with no plan for dinner, standing in front of the fish counter at Whole Foods...again.  Since my seafood repertoire is not that deep, I have a hard time thinking of something to just throw together.  I know Arnauld likes scallops and it has been a while since my first sad attempt, so that's what I settled for.  I remembered reading about a scallop recipe on another blog that I follow, that a friend of a friend writes, A Healthy Jalapeno.  When I got home, I went straight to her blog and dinner was on!
    I cut the original recipe in half since I only bought a half pound of scallops.  I also left out the breadcrumbs, since Arnauld won't eat them during the week (he is pretty strict about his diet).

Baked Scallops

Ingredients
2 tbsp Smart Balance, melted
1/2 lb scallops
1/2 tsp garlic pepper
1/4 tsp paprika
1/4 tsp dried parsley
2 garlic cloves, minced
1/8 cup Parmesan cheese, shredded

Method
Preheat oven to 400 degrees.
1. Melt the Smart Balance in the microwave. 
2. Pour the Smart Balance into a small baking dish.  Add the scallops.
3. Mix the garlic pepper, paprika, parsley, garlic, and Parmesan cheese together.  Sprinkle over the scallops.
4. Bake for about 20 minutes. 

The Taste Test
    Arnauld says "amazing."  I tried one and it wasn't bad although it still tasted like a scallop.

Pumpkin Seed Pesto

    This recipe comes from Whole Foods.  I am going to use this pesto tomorrow to put on top of some grilled salmon.  I've never heard of such a pesto, but I had all of the ingredients so I figured, why not?

Pumpkin Seed Pesto

Ingredients
1 cup pumpkin seeds, green
3 tbsp olive oil, divided
1/4 tsp salt
1/8 cup water
1 tbsp fresh lemon juice
2 garlic cloves, mashed
1/2 cup cilantro, coarsely chopped


Method
Preheat oven to 375 degrees.
1. Toss pumpkin seeds in 1 tablespoon of olive oil.  Spread in a single layer on a baking sheet and roast for 10-15 minutes.  Allow to cool.
2. Combine seeds with water, lemon juice, garlic, cilantro, and remaining olive oil in the food processor.
3. Pulse the mixture until it forms a coarse paste.
4. Season with salt and pepper.

The Taste Test
    I really didn't know what to expect from this recipe but I was pleasantly surprised. I was worried that the cilantro would be really overpowering but the roasted pumpkin seeds give this mixture a really nutty flavor. 

Veggie, Veggie, Veggie

     My friend Deb, from work, gave me a bunch of great veggie recipes this week.  I was so excited to try them all that I invited our families over for dinner tonight and made three new dishes.  They were each a big hit.  Thanks for the suggestions Deb!

Edamame, Corn, and Tomato Salad

Ingredients
3/4 cup corn, either fresh off the cob or frozen
1 1/2 cup frozen edamame, shelled
1/2 pint grape tomatoes, halved
1 avocado, peeled and cubed
Juice from 1 lime
Salt and Pepper
1 tbsp vegetable oil
Fresh Cilantro, chopped

Method
1. Bring a saucepan of water to a boil.  Add the corn and edamame and cook for 3 minutes.  Prepare a bowl of ice water.  Remove the corn and edamame using a slotted spoon.  Place in ice water.  Drain the water and combine in a large bowl with the tomatoes and avocado.
2. In a small bowl, whisk together the lime juice, salt, and pepper.  Gradually whisk in the oil.  Pour the dressing over the salad and toss to combine.
3. Garnish with cilantro.

Quinoa Salad

Ingredients
3/4 cup red or white quinoa
1 2/3 cup vegetable broth
1 tsp salt
3/4 cup shredded carrots
1/3 cup cilantro. chopped
2 scallions, sliced
Juice from 1 lime
1 tbsp olive oil
1 tsp Dijon mustard
1/4 tsp pepper


Method
1. Rince quinoa.  Add to a saucepan with broth.  Bring to a boil and then reduce heat to low.  Cover and let simmer for 15 minutes or until broth is fully absorbed.
2. Transfer quinoa to a large bowl and mix in the remaining ingredients.

Stuffed Eggplant

Ingredients
1/3 cup bulgar wheat
1 cup vegetable broth or water
4 small eggplants
3 tbsp olive oil
1 cup onion, diced
1 1/2 tsp salt
1 medium zucchini, diced
1 pint grape tomatoes, halved
2/3 cup walnuts, chopped
1/4 tsp pepper
3/4 cup fresh mozzarella

Method
1. Bring a large pot of water to a boil. 
2. Combine burgar and broth in a microwavable bowl.  Cook in the microwave for 6-8 minutes on high.  Most of the broth should be dissolved.  Drain the bulgar and set aside.
3. While all of that is going on, halve the eggplants lengthwise.  Use a knife to cut and scoop out the inside of the eggplant, leaving about half and inch of the shell.
4. Drop the shells of the eggplant into the boiling water.  Reduce to a simmer and cook for about 4 minutes.  Meanwhile, turn the broiler on.
5. Cut the scooped out insides of the eggplant into 1/2 inch chunks.  Set aside.
6. Remove the eggplant shells from the water.  Wipe them off with a towel. 
7. Spray the broiler rack with cooking spray.  Place the eggplant shells on the rack, cut side up.  Spray the eggplant with cooking spray.  Broil for 5 minutes and then remove from oven.  Heat oven to 425 degrees.
8. Heat the oil in a large skillet over medium-high heat.  Saute the onions and eggplant chunks for about 6 minutes.  Add the zucchini, tomatoes, and walnuts.  Stir in salt and pepper.  Saute for about 4 minutes.
9. Add the vegetable mixture to the bulgur.  Let cool slightly and then stir in cheese.
10. Spoon the bulgur mixture into the eggplant shells.  Top with remaining mozzarella. 
11. Bake for 20 minutes.

The Taste Test
 Both of these salads were very easy to make and were so tasty.  I think they will both be go to recipes for the summer.  The eggplant took a little more prep time, but it was totally worth it.  The skin of the eggplant was a bit tough, but the stuffing was so good. 

Shrimp with Yellow Squash and Tomatoes

   This is my 100th blog post!  I have really found a lot of joy in blogging and in cooking.  It's fun to learn new things and I only hope that I can keep this up and continue to find happiness in this journey.  The best part is the conversations I have with people about my posts and the things I make.  Nothing makes my day more than someone coming up to me saying, "I tried your recipe from last night," or "I can't wait to make _____." 
     I wish my 100th post was something a little more exciting, but I am exhausted!  This recipe took about 5 minutes to prep and less than 10 to cook up. 


Shrimp with Yellow Squash and Tomatoes

Ingredients
1 medium yellow squash or zucchini
3 tsp olive oil
1 lb shrimp
1 pint of grape tomatoes, halved
2 cloves of garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 tsp oregano, fresh or dried

Method
1. Heat a large skillet over medium heat.  Add 2 teaspoon of olive oil.  Increase the heat to medium-high and add the squash in a single layer.  Cook for about 2 minutes or until golden then flip the squash and cook the other side until golden.  Remove the squash from the skillet using a slotted spoon. 
2. Add the last teaspoon of olive oil to the skillet and add the shrimp.  Cook for about 2 minutes.
3. Add the tomatoes, salt, pepper, and oregano to the skillet.  Cook until the shrimp is thoroughly cooked and the tomatoes begin to soften.
4. Stir in garlic and add the squash back to the skillet.  Cook for about 2 minutes.

The Taste Test
     This was so simple and so tasty.  There was a lot of flavor and I just love the way that cooked tomatoes pop in your mouth.  I can't wait for my grandma's garden to start producing some squash and other fresh veggies.