Southwestern Pumpkin Burgers

Recipe Link

We haven't had a homemade veggie patty in a long time, so these were a welcome treat! They are a bit time consuming with the chopping and sauteeing, but I thought the results were unique and flavorful. The pumpkin definitely has a different personality when it's not in a sweet dessert. I have made MANY homemade patties, and these are so easy to work with when forming the patties and cooking. They were firm and I didn't have to be super careful with them to keep them together. I think they would be good on a WW Bun, too.

I served with green beans and homemade cannelini hummus and raw veggies.


Photo Sharing - Video Sharing - Photo Printing - Photo Books


Photo Sharing - Video Sharing - Photo Printing - Photo Books

What's on the Menu 10/27-10/31

Mon - Southwestern Pumpkin Burgers, Green Beans

Tues - Sweet Potato and Black Bean Chili, Orange and Avocado Salad

Wed - Farfalle with Creamy Wild Mushroom Sauce; Green Salad

Thur - Lentil Tacos

Fri - Hot Dogs at the Halloween Block Party

Blue Cheese Turkey Burgers

Photo Sharing - Video Sharing - Photo Printing - Photo Books

My friend Julie shared this recipe with me. We made them in a pan, but they took forever - we will grill them next time. I used regular mushrooms - next time I will use portabellas.

We loved them - probably my favorite turkey burger to date!

Mushroom Blue Cheese Turkey Burgers

* 1 pound ground turkey
* 8 ounces fresh mushrooms, finely chopped
* 1 onion, finely chopped
* 2 tablespoons soy sauce
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 1/4 cup crumbled blue cheese

1. Preheat grill for high heat.
2. In a medium bowl, mix together the ground turkey, mushrooms, onion, and soy sauce. Season with kosher salt and pepper. Form into 4 burger patties.
3. Lightly oil the grill grate. Place patties on the prepared grill, and cook for 10 minutes per side, or until well done. Top with blue cheese during the last few minutes.

Roasted Poblano Black Bean Hummus

I have been experimenting with hummus made out of different beans lately. I concocted a winner today - it is soooo good! I don't have a picture, and I don't have an exact recipe...but you'll get the idea.

Roasted Poblano Black Bean Hummus

2 cans black beans, drained and rinsed
poblano pepper - roasted, peeled, and seeded
juice of 2 small limes
1-2 tbsp tahini (can sub peanut butter, but I don't think it is as good)
5 garlic cloves (or to taste)
1 bunch cilantro, stems removed
cumin to taste
salt to taste

To roast poblano pepper, preheat oven to broil. Put poblano pepper on a cookie sheet and roast on each side until the skin starts to blacken - usually 4-5 minutes per side. After each side has been roasted, put the pepper in a large ziploc bag and let it steam for 10 minutes. Then remove the pepper from the bag. Remove the seeds and peel off the skin. You can use as much of the pepper in your hummus as you like - I used about half of a medium sized one.

Combine poblano and all other ingredients in a food processor. Whirl to desired consistency.

Trust me - this is soooo good! I like it best at room temperature.

Bahn Mi

Recipe Link

I made these yummy Vietnamese sub sandwiches a week or so ago. They were delicious and easy! I couldn't find a Daikon Radish, so I just used a regular radish.

I began by marinating the veggies and cooking the meat with the chili garlic sauce on top. While that was happening, I prepped the sandwich toppings and mayonnaise sauce. Then assembled the sandwiches after the meat had cooled a bit.

These were great for dinner, and they were even better as leftovers. As the directions state, I just wrapped them tightly and stored in the refrigerator.


Photo Sharing - Video Sharing - Photo Printing - Photo Books


Photo Sharing - Video Sharing - Photo Printing - Photo Books