Tag Archives: vegetables

Roasted Vegetables & Chicken Burgers

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Time for a recipe.. after all, it is ART of the CULINARY kind.

Now, if you know me, I kind of make up my own recipes.  I did one similar to this  in the past.. see that HERE… and on the grill HERE.  I got the no measuring from my mom.  She makes all her middle eastern food with no measuring.. ever.  Course, after all these years her recipes are in her files in her brain.  Perhaps some of Sito’s  (grandmother in Syrian) recipes will find a place on my blog.

This just my take on making a delicious, healthy, pile on the veggies, dish.

I chopped the following vegetables in to about 2″ size pieces:  head of cauliflower, 1 large purple onion, carrots, colored peppers and fresh beets.  You can see from the picture below.. this is a lot of veggies.

Toss them in a bowl with some extra virgin olive oil, about 1/8 of a cup or until they are lightly coated, add salt, pepper, any spices you wish.

Line large casserole with aluminum foil.  Foil is your friend.. repeat after me.. “foil is your friend”.

Bake in a 400 degree oven for about 45 minutes.. depending on how you like them.  Toss them around gently with tongs 1/2 way through.  Sometimes if I’m in a hurry (who me? never), I jack up the heat to 500 degrees.

Look how cute these little peppers are that I found at the market… they are only about 3″ tall.

Here are the veggies after cooking… see.. just the little charring on top.. onions carmelized. Oh my!

I pared it with some sweet potato oven fries.  Next time I will lay them on a rack to cook so they won’t be soft.

I also made my famous, well famous in my house, chicken burgers (mix of ground chicken and chicken sausage).  You will never miss a beef burger again once you bite into these babies.  Again.. I don’t measure much or follow any recipe.. this is just my own creation.

Judy’s Chicken Burgers:

1/2 large sweet onion – chopped fine
1/2 large sweet red pepper – chopped fine
1 package of ground chicken
1 package of mild italian chicken sausages – take out of casings
1 Cup’ish of shredded mozzarella cheese
1/4 Cup’ish of grated parmesan cheese
salt, pepper, granulated garlic.. all to taste.

First, in small frying pan, add 1-2 tablespoons of olive oil and add the chopped onion and peppers.. fry this up until they are carmelized.. about 15 minutes.  Put aside to cool down.  Once cool or just warm, add to the raw meat mixture.  Side note:  This is how I make my meatballs too.  The carmelized onion and peppers make the meat so creamy, sweet and delicious.  You could skip the pepper and use just onion.. but use a whole one.  Remember, this is your world.. so do what you like.

Combine the remaining ingredients in a bowl (don’t over mix; will make them tough) and make burger patties.  To make it easy to form..rub your hand with a little oil so the meat won’t stick.  In addition to burger shapes.. I make sausage shaped burgers.  Those are great to put in sub rolls or hot dog rolls. Pile them high with the roasted veggies.  See where I’m going with that?  Again..your world.

Time to grill those babies … add the cheese the last minute and that’s it.

Here’s the finished healthy plate… (well, real muenster cheese, but you gotta have some real cheese, right? None of that artificial stuff… No fat = No taste.  I don’t mind lower-fat, however.  Use whole wheat buns also.  I didn’t but I usually do.

If you give these a try, let me know how they come out or if you have any questions.

Thanks for stopping by, as always.

Judy

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Summer Time Grilled Veggies

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As summer kicks-off, I thought I would do a re-post for all you grillers out there.  Enjoy!!!

I LOVE my grill pan.  I picked it up a  Bed, Bath & Beyond – see it here.  If you love veggies and love to grill, you can’t go wrong with this.

You can see what I cut up and put in the pan…. onions, mushrooms, red pepper,  green beans, zucchini and some summer squash.  I spray the grill pan with canola or olive oil spray.  In a separate bowl, I put in all the chopped veggies (all about the same size pieces).  In a small bowl or cup, I eyeballed and added about 4 T. olive oil, 1 T. balsamic vinegar and some spices (whatever you want).  Stir it up and pour over the veggies and give them a toss.  In the meantime, heat up your grill pan on the grill, get it hot with the cover of the grill closed.  When you are ready to start cooking them, just put them in the hot grill pan and listen to the sizzle… ahh.. music to my ears.  Keep the grill cover closed and give them a push around the pan every few minutes.  Once done the way you like, grab some oven mitts and pull them off the grill.  I’m telling you, you will never eat boring veggies again.

Now.. ideas for these veggies… besides a side dish, of course.

  • Put them over pasta with grated Parmesan cheese
  • Put them in a salad
  • Veggie wrap
  • Use as a pizza topping
  • Pulse in a food processor and use as a spread or dip
  • Toss with cooked chicken or shrimp and pasta
  • Make a veggies quessadilla with cheese

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As always, thanks for stopping by.

Judy

And the Beet goes on……..

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A couple of weeks ago, I went to a local cafe for dinner.  On the menu was a Winter Harvest Salad.  The description of the salad was roasted winter vegetables (turnip, beets, potatoes and others I can’t recall) over greens with walnuts and feta cheese served with a balsamic dressing.  Wait.. roasted beets, turnips?  I’ve never had that… so I was SOLD.

I won’t go into how long it took to get our food or how not all the veggies described were on my salad…., but I will say it was so good and a great idea.. simple and delicious.  So much so that I decided to make it myself at home, but change it up a bit.

I didn’t take pictures of all the steps, but I have a couple to share below.

I cut up the following veggies in about 1 inch pieces:  red and sweet potatoes, sweet onion, red pepper, fresh beets, mushrooms, carrots, summer squash and zucchini…… all in a big bowl, cuz there were lots of veggies that I planned on saving for a few meals.   Toss with a little salt, pepper and olive oil so that they are coated.  Note: I couldn’t find turnips on my shopping trip.

In a large roasting pan they go…

and I always lay release aluminium foil (your best friend) on the bottom of my pans when I cook messy stuff in the oven.   Ok.. so..oven is preheated to 425 degrees.  Let them roast for about an hour but give them a stir about 3 or 4 times during the hour.  I wanted mine to be really done and golden, almost carmelized.  If you like them al dente, then adjust your timing.

In the meantime, I had a large fennel bulb to do something with.  I had never experienced fresh fennel before.  I see all the chefs cooking with it in fresh salads or sauteing it (I am a FoodTV Network, freak by the way). I tried a raw piece of the fennel and I did not like it at all.  So, I decided to slice it up and saute it with a little olive oil and garlic.  Much better taste.  I basically carmelized it to make it sweet.

Once everything was cooked, I created my salad….

Greens and baby spinach in a bowl topped with the roasted veggies, sliced almonds, and farmer’s cheese.  I didn’t have walnuts or feta, but these worked great as substitutes… fresh mozzarella would be great too.  I topped it off with Raspberry Walnut Vinaigrette dressing; just a little to not drown the taste of the veggies.

I am in love with this salad… and roasted beets? …. oh man.. hello?    I never would have thought to use them.   And.. my opinion?… it was better than the cafe’s salad.   I can’t wait til summer to make this using fresh produce from the local  farmer’s market.

You can take these veggies and use them in many ways..

Remember my grilled veggie post?  Well, same idea…. and my grilled pizza post… they can easily go on the pizzas.  Or even if you have a take out pizza, top it with these veggies and put under the broiler for a minute.  Make a sandwich wrap or a panini.   Put them on top of pasta or in an omelette… but whatever you choose to do with them.. enjoy this luscious taste and how healthy they really are… it’s a win win people.

Thanks for stopping by.

Judy