Recent Recipes

My friend Wendy makes the MOST delicious veggie burgers, and I finally attempted them myself tonight. They were delicious–Brielle ate almost 2, and this is a child that would not eat a vegetable for the first 18 months of her life.
Mini Vegetable Burgers (from Child magazine June/July 2006)
2 medium potatoes, unpeeled
2 Tbsp. butter
1 small onion, chopped
1/2 cup finely chopped broccoli florets
1/2 cup grated carrot
1/2 cup washed and finely chopped white part of leek (didn’t see any at the store, so I added almost 1/2 of a rutabaga)
1 cup chopped button mushrooms
1 tsp. soy sauce
3/4 cup grated Gruyere cheese (I used Swiss)
1 Tbsp. chopped fresh parsley
pinch of cayenne pepper
salt and black pepper to taste
all-purpose flour, mixed to taste with salt and pepper (I used whole wheat)
2 eggs, lightly beaten
1 3/4 cup bread crumbs (I used corn flake crumbs I happened to have on hand)
vegetable oil for sauteing (I used olive oil)
mini hamburger buns, lettuce and ketchup if eating as burger

1. Place potatoes in pan of lightly salted water; boil until tender, 25-30 minutes. Drain, peel and grate.

2. Meanwhile, in large saucepan over medium heat, melt butter and saute onion for 3 minutes. Add broccoli, carrot, leek and mushrooms and saute 5 minutes. Add potatoes, soy sauce, cheese, parsley, cayenne pepper, salt and black pepper. Form into 15 mini burgers.

3. Coat each burger in flour, dip in beaten eggs, then dip in bread crumbs. Repeat for a crispy coating.

4. In a large skillet, heat 1/4 cup oil. Saute as many burgers as will comfortably fit in the pan, flipping at least once until they are crisp and golden on both sides, about 5 minutes. Repeat with remaining burgers. (I used maybe 2 T of olive oil on my electric skillet, and they got nice and crispy)

5. Serve burgers in mini buns with lettuce and ketchup. Freeze leftover burgers in an airtight container for up to 2 months. (I served them bunless with plain yogurt and ketchup)

Wendy’s Notes:
1. Double this recipe – burgers are time consuming to make and they freeze well. (They reheat SUPER in a Pizza Pizzazz)
2. Put vegetables in a food processor to chop.(I should have read this before I chopped them all with my Pampered Chef Food Chopper)
3. I buy plain bread crumbs instead of making my own, and I use dried parsley. 4. Gruyere is an expensive type of Swiss cheese. I buy shredded Swiss cheese to save time. I have also used shredded mozzarella.
5. I dip the burgers once in each of the egg, flour and bread crumbs and your hands will get covered in the stuff. Very messy! I try to use one hand to dip everything and keep one hand clean. Let me know if you find a system that works better than mine! (Nope, I made Much Big Mess)
6. I do not serve these in buns. I serve them with sour cream–yum!!

I had to have seconds of these dishes Nicole brought to MOPS this morning. Double Yummers!

Grape Salad
4 oz softened cream cheese(You can use light cream cheese or sour cream, not fat free though.)
1/2 cup sour cream
1/4 white sugar
1/2 t vanilla
2-3 lbs seedless grapes, a variety of colors, washed and patted dry
1/2 c chopped pecans
1/2 c brown sugar
Mix first four ingredients together until smooth. Stir in grapes. Place in a glass serving bowl. Mix pecans and brown sugar together and sprinkle over grape mixture. Cover with plastic wrap. Refrigerate at least 2 hours. Overnight is better.
Overnight Blueberry French Toast
This was given to me by Kris a former MOPS mom
1 loaf French bread, cubed without crust
7 eggs (I know where you can get the MOST yummy farm fresh eggs…)
1/2 c white sugar
1/2 c milk
1/2 t cinnamon
Place bread in a well-greased 9 x 13 pan. Mix eggs, milk, sugar and cinnamon. Pour over bread
1 stick butter (softened)
1 1/2 c brown sugar
1 1/2 t cinnamon
Spread on top of bread mixture
Sprinkle 1 bag (12-16 oz) frozen blueberries on top of butter/sugar mixture.
Cover and refrigerate overnight. Bake at 350 degrees for 35-45 minutes, until bubbly.

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