Cooking With Friends

Cooking is always a lot more enjoyable when done with friends.  Awhile ago I went to visit my best friend and we wanted to make dinner.  She found an awesome recipe for a sweet potato burger with a roasted garlic cream sauce and avocado on top.  This recipe has a lot of steps and took a lot longer than we expected but it was well worth it, and fun to make.  It was one of the most flavorful things I have ever cooked up.  The part that took the longest was roasting the garlic to make the sauce. I would not skip this step however. Like I said, I am a huge fan of garlic and this was the best part of the recipe.

Here is the recipe (via http://www.howsweeteats.com/)

Ingredients:

2 cups coarsely mashed sweet potatoes (or yams), about 2 large potatoes
2 bulbs of roasted garlic
1 cup cannellini benas (rinsed and drained if canned)
2 garlic cloves, minced
1/3 cup panko bread crumbs
1/3 cup oat flour (or all-purpose, wheat, etc)
1 large egg, lightly beaten
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cumin
2-3 tablespoons olive oil
1 avocado, sliced
2/3 cup plain greek yogurt or sour cream
1 teaspoon maple syrup
extra salt and pepper for seasoning yogurt/cream

4 whole wheat buns

Preparation:

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

While mixture is chilling, combine yogurt/sour cream with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.

Assemble by topping burgers with roasted garlic cream and avocado!

Side note:

The sauce calls for roasted garlic. For those of you who have never roasted garlic ( I had not) this website also thoroughly explained the process:

Ingredients:

Full heads of garlic (However many you need really, this recipe calls for two bulbs, so thats how many we used)

2-3 table spoons of olive oil

Preparation:

Preheat oven to 375. Chop off the top portion of the garlic head to reveal cloves. Lightly rub back and forth to remove paper and peel any excess paper off. Pour about a teaspoon of olive oil on top the garlic cloves and let soak for 10 minutes.

Cover with foil and roast in a baking dish for 45 minutes, or until golden brown. To eat or add to recipe: let cool, then squeeze from the bottom of the garlic head to remove carmelized cloves.

 

This recipe is well worth the time you put in. I would highly recommend you all try it. Enjoy!

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Back again– Summer eats

So I’ve basically done a terrible job at keeping up with this blog and much of that is due to being very busy with school. Now that I’m graduated I’m hoping I will have more time to actually cook, and more time to share.

I have a few recipes that I made throughout the school year. So I’m going to have a few new posts and hopefully will make this more of a habit.

I will combine these two recipes together because they are definitely good food to make during the summer. The first is a chickpea and tomato salad with basil.  This salad is really easy to make, it’s really light and it;s really flavorful.  I used to make this during school and would eat it all week. I’m a huge fan of garlic which is why I liked it so much.  If you aren’t a huge fan like me, you can put in less of course.

Here is the recipe (via http://greenlitebites.com)

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • About 1 pint grape tomatoes, halved
  • 25 large basil leaves, chopped
  • 3 cloves of garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1/2 tbsp honey (10g)
  • pinch of salt

Preparation:

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

(Like I said, REALLY easy, and perfect for hot weather)

The second recipe is another one of my favorites.  It’s another one I would make in bulk and then eat for pretty much every meal for awhile.  It’s shrimp with avocado and mango salsa with couscous.

Heres the recipe (via http://www.epicurious.com)

Ingredients:

  • Vegetable oil cooking spray
  • 8 cups baby spinach
  • 1 cup couscous
  • 1 pound medium shrimp, shelled and deveined
  • 1/2 cup chopped fresh cilantro, divided
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt,divided
  • 1 large mango, peeled and diced
  • 1 medium avocado, diced
  • 1 medium tomato, diced
  • 1/4 cup chopped red onion
  • 1/2 jalapeño chile, seeded and finely chopped
  • 1 tablespoon fresh lime juice

Preparation:

Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 teaspoon salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 teaspoon salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Side note:

I changed the recipe  up a little bit because I made the mistake of not reading the entire recipe through before making it. I didn’t have access to a grill at the time so I improvised.  What I did was saute the shrimp with the cilantro and oil in a pan until the shrimp was cooked and had absorbed the cilantro flavor a bit. After that I basically put everything else in and tossed it in the pan for a bit.  Obviously using a grill would get that specific taste, but this was just as delicious.  This recipe also keeps pretty well for a few days.

Enjoy!

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Here is a picture of both of the dishes together. So good!