Herb Garden May 6, 2008

I decided that I wanted to start an indoor herb garden. So this Sunday Chris and I went to Gethsemane Garden Center and bought the supplies.

Because I doubt my ability to grow actual plants from seeds, I purchased three already growing plants: Basil, Thai Basil and Mint. I purchased seeds for cilantro and parsley and am waiting to see how long it takes before I throw out two containers of dirt.

The plants are hanging out on the window ledge in our living room, enjoying the view. I’m going to give them a week or two to, I don’t know, get comfortable in their new dirt, before I use any of them. I can’t wait.

Panini – Turkey, Gorgonzola, Apple and Caramelized Onion May 4, 2008

Mmmm. Panini. Toasted, crispy, melted goodness. Chris got me a grill pan with panini press for my birthday and I’ve finally perfected my technique. I normally don’t make a lot of sandwiches, but a panini is more than a sandwich. Also, apparently a panini is the plural for panino. On to the details.

4 slices rye bread
Sliced smoked turkey
Caramelized onion
Gorgonzola cheese
Sliced fuji apples

Heat grill pan and press. Spray olive oil on one side of the bread and set it down on the grill pan (oil side on the pan). Layer with cheese, turkey, apple and caramelized onion and top with another piece of bread. Spray top of bread with oil and place hot press on top of sandwiches. Toast for about 5 minutes on medium low heat. Done with both top and bottom of sandwich are toasted and pretty.

To caramelize onion, all you need is a little time. Slice white onion and cook on medium-low heat in a little oil for 30 + minutes. I added a little sugar to help it along. The onion is done when it is all brown and tasty.

Notes: A panini can be made in so many ways. I’m looking forward to making a BLT this summer, and maybe a caprese panini too. The turkey, cheese, onion and apple worked very well together.

Servings: 2 panini

Bean and Bulgur Burger May 1, 2008

Veggie burgers are surprisingly hard to get right. I mean, they’re easy to make, usually involving mashed up beans, vegetables of some sort and a frying pan, but making good, tasty, and not overly filling burgers are hard. I came across this new site and found a beautiful veggie burger which I made last night.

1/2 C. bulgur
1 can pinto beans – drained and rinsed well
1/4 C. bread crumbs
4 scallions – thinly sliced
1 egg
1 carrot – peeled and finely shredded
1/4 t. cayenne pepper
2 T. tahini

Curry Mayonnaise:
1/2 C. reduced fat mayo
1 T. fresh lemon juice
1/2 t. curry paste
salt/pepper

In a bowl, mix bulgur with one cup boiling water, cover with plastic wrap and let sit for 30 minutes to cook. Once cooked, drain and set aside.

Mash beans in a large mixing bowl with a potato masher. Mix in bread crumbs, vegetables, egg, spices and tahini along with the bulgur. Season with salt and pepper before making into patties. The original recipe said this would make 6 patties, but I made 9, which were the perfect size for me.

Heat a pan with a little oil and cook, browning on each side. It should take about 5-8 minutes per side on medium low heat.

Toast an english muffin, serve with lettuce, pattie and curry mayo. ZING!

Notes: So many things about this make it good. The mixture of beans, vegetables, fast cooking bulgur and tahini! Why didn’t I think of that?! Tahini is good. The curry mayo was amazing, curry makes everything taste good. Finally, the english muffins are the perfect size and not too big or bready.

Servings: 9 patties