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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Vegan Chili

I’ve been trying to change up my diet a bit which of course means a search for new recipes!  I found a great recipe via pinterest (of course) for a vegan chili that has sweet potatoes and Quinoa. I’m trying to cut out meat, so it seemed like a really great alternative. Plus, sweet potatoes are full of so many vitamins and nutrients. For those of you who aren’t familiar with Quinoa it’s a grain that is gluten free, and a great source of protein for vegetarians.

This recipe was a great find, it is very filling and makes a LOT of chili.

Here is the recipe! (Recipe from http://www.milkfreemom.com)

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes).

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Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.

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Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the Quinoa.

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Continue cooking for about 15 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

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I added a bit more chili powder because I like more spice, and I left out the cilantro, but that would add some great flavor as well! Also, I noticed it took more time to fully cook the Quinoa, I’d say around 30-40 minutes, but everyone’s stove is different!

Enjoy this healthy and delicious recipe!