The Ultimate Burger

These burgers are on a previous post for this week's meal plan, but they were so good they deserve their very own post. First, I started with ground beef from our quarter of grass-fed beef. Knowing they are healthy burgers makes me love them all the more. I used one pound for 2 adults and two small kids. I added Worcestershire sauce, salt and pepper to the meat and mixed with my hands. From this mixture, I took a small amount (probably 1/4 to 1/3 lb) to make patties for the kids. Then I added crumbled blue cheese to the adult burger mix. About one ounce of cheese to two-thirds pound of meat. Mix it just to incorporate and then shape into patties. Grill until desired doneness (which can be less done than traditional ground meat b/c you don't have the same concern for contamination).

Top with crispy bacon, thickly sliced avocado, tomato, red onion and lettuce. Place on homemade sourdough buns (this is key to making an outstanding burger. Okay, it doesn't have to be sourdough, but it absolutely does have to be homemade. Store bought doesn't even come close) that have been slathered with chipotle mayonnaise. To make the chipotle mayo, combine 1/2 cup mayo with juice from 1/2 a lemon. Add in 2 chipotle peppers, seeded and finely minced. Salt and pepper to taste.

Buns straight out of the oven

Did I say these were the best burgers I think I've ever had?? Serve with fresh sweet potato fries (scrub sweet potatoes well, leave skins on. Cut into fries and toss w/olive oil, salt, and either smoked paprika or cayenne pepper depending on how much of a kick you want) and bake at 425 F for about 10 mins, tossing half way through.

Week 10

This week my parents are coming in for a visit. It's always fun when they come because we grocery shop and cook a lot :) I am planning a few dishes around what's coming in my produce box, but since we'll probably decide what to eat once they get here, I may post more recipes later in the week.

Curried Red Lentil, Chickpea, and Kale Soup (serves 4-6, adapted from One For the Table)
3 tablespoons olive oil
1 large yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
1/2 bunch red kale, center stalks removed, and finely chopped (about 2 packed cups)
1 cup red lentils
1 (15 oz) can chickpeas, drained (or about 1 1/2 cups cooked if you make your own)
4 cups low-sodium vegetable broth (I'm using chicken broth)
1 (15 oz) can coconut milk
2 teaspoons hot curry powder
1 teaspoon yellow mustard seeds
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 tablespoon fresh ginger, minced
several shakes of salt, to taste

Heat oil in large saucepan or stock pot. Add onion, carrots, celery and kale. Saute until starting to soften. Add lentils, chickpeas and broth and bring to boil. Reduce heat, cover and simmer about 20-30 mins or until lentils are very tender and falling apart. Use immersion blender or a potato masher to further break up and puree lentils. Add remaining ingredients (coconut milk and spices), cover and simmer until heated through (about 10 more mins).

Split Pea Soup (6 servings, adapted from The All New Good Housekeeping Cookbook)
2 Tbs EVOO
2 white turnips, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 med onion, chopped
1 lb dry split peas, picked through and rinsed
2 smoked ham hocks (or 1 smoked shank)
8 cups water
1 bay leaf
1 tsp salt
1/4 tsp ground allspice

Heat oil in 5 qt dutch oven. Add turnips, carrots, celery and onion. Cook, stirring, until carrots are tender-crisp, about 10 mins. Add remaining ingredients (split peas through allspice) and heat to boiling. Reduce heat, cover and simmer about 45 mins or until peas are very tender. Discard bay leaf. Transfer ham hocks to cutting board, discard skin and bones. Finely chop meat, return to soup, heat through, and serve.

Open Face Reuben Sandwiches (this will probably be a lunch, but could make a great dinner with some side veggies)
deli-style rye bread
pastrami
high-quality sauerkraut (I like Bubbies brand) 
Swiss cheese
homemade thousand island dressing (combine mayo, ketchup, relish, salt and pepper to taste)

Spread thousand island on bread. Pile the pastrami on top of the bread, pile on some sauerkraut, place a slice
of Swiss cheese on top of that. Generously butter a skillet, place sandwiches into skillet, cover w/tilted lid (so steam can escape). Cook until browned on the bottom and cheese is melted.