Posts filed under 'sandwiches'
This is a really simple, but great sandwich…
All I did was get two pieces of bread, or a tortilla. Put some mesquite ham on, I prefer it to be thinly sliced. Then one or two pieces of provolone cheese onto it, and then spread a thick layer of pesto onto the bread. I think the mesquite ham goes really well with the pesto, but if you like a different type of ham, that’s fine too.
(posted by my daughter Sarah, who thinks that I don’t post often enough.)
We bought the pesto from Sam’s club instead of making it ourselves. The basic ingredients are: fresh basil, pine nuts, olive oil, Parmesan cheese, and garlic. Apparently, I haven’t posted a recipe for pesto - ever - I should get on that for all of you who want to try making it yourselves!
January 9th, 2010
A healthy alternative to the all-American hamburger….
A creative way to replace meat with vegetables….
A method of reducing fat and calories in your diet….
The black bean burger may not be perfect to a true beef-lover, but it does make a tasty sandwich if you are in the mood for one. The recipe I decided to try is a Chili’s knockoff. I’ve never had the Chili’s Black Bean Burger, but have heard that it’s quite delicious. In our new-and-improved diet, we are very happy eating mainly fruits and vegetables with a few whole grains and the occasional meat thrown in.
For the first try on the Black Bean Burgers, I decided I wanted to grill them. Typically, grilling is our favorite method of cooking almost everything and I wanted the first attempt to be as great-tasting as possible. When I formed the patties, I could tell that they were going to fall right through the grate, so I decided they were going to have to be laid on a piece of foil. A small bit of butter on the shiny side of the foil, then I placed the patty on top. The butter, or a little cooking spray is absolutely necessary, since the beans will definitely stick to the foil otherwise. After the meal, I decided that grilling is probably not the best cooking method for these patties, but simply frying in the pan (in a bit of oil) would be best.
Black Bean Burgers
makes 3 or 4 (if small-ish)
1 can black beans, drained
2 t. cajun seasoning
1/2 medium onion
2 t. minced garlic
3/4 c. bread crumbs
1 egg
1 t. oil for frying
Drain the black beans, rinse quickly and let the water drain out. I use a fine strainer for this. While they are draining, put the onion and garlic in your food chopper and pulse until finely chopped. Add most of the beans, reserving a few out. (Mash these gently with a fork so that you have some large bean pieces for texture’s sake.) Pulse some more until you have bean paste.
Now place this in a medium-sized bowl and combine the paste with the slightly mashed beans. Add the seasoning, bread crumbs and egg and toss until well-combined with a fork.
Heat the oil in a skillet over medium and cook for 3-4 minutes on each side. (I grilled mine, so I’m not sure how well they will hold up in a skillet — you may have to flip very gently.)
I hope everyone looking to eat healthier in 2008 is willing to try one of these! I served mine on whole wheat buns with a lettuce leaf, sliced avocado (a good replacement for mayonnaise) and a green salad on the side.
So, my open-minded friends, try having a black bean burger sometime soon!
January 5th, 2008
Normally, I don’t like messing with Grilled Burgers too much. They are basically perfect when left alone, grilled and then topped at the table (post-cooking). There are a few things you can do to make sure it’s tender and juicy, loads of different ways to top a burger. I usually add some cream or half-and-half to keep it tender, and sometimes I throw in some wheat germ just for the health value.
I have to stop and mention here that one of the AWESOME things about living in the south is GRILLING ALL WINTER LONG, comfortably. Sure, it was a wee bit chilly, but nothing I can’t handle, nothing I have to put a jacket on for, for sure.
Once, at a restaurant, though, DH ordered a pepper-crusted Bleu Cheese Burger and darn if that didn’t look great! This was a long time ago, and I don’t remember the details, but I know it was coated in cracked black pepper. The bleu cheese I can do without and almost never have in my kitchen, but that’s okay, it’s the black pepper that interested me.
So this is what I came up with last night and now I have been told by my son and hubby that they can never go back to plain burgers. I could, but would rather not!
The Black Pepper-Crusted Burger
makes 8 burgers - cut this in half for smaller families
2 lb. ground beef
2 T. half-and-half
2 t. soy sauce
2 T. cracked black pepper
2 T. flour
1/2 t. salt
1 t. sugar
1/4 t. fine black pepper
1/4 t. celery salt
(double or triple this according to your taste - this is just enough to sprinkle on the burgers)
In a large bowl, combine the first three ingredients and then shape into patties.
In a small bowl, combine the seasoning ingredients. Sprinkle some on each patty, saving back some for the ‘flip side.’
Fire up that grill and put the burgers on, pepper side DOWN. Sprinkle the remaining seasonings on the burger tops. Flip after a few minutes, then finish up as you normally would.
Typically, I put everyone’s choice of cheese on a couple of minutes before removing from the heat, then let each person put their own toppings on. Below you will find a list of toppings we sometimes use:
sliced jalapeno peppers
bleu cheese dressing
ranch dressing
ketchup
mustard
mayonnaise
sliced pickles
coleslaw
lettuce
sliced onions
bacon - this is a rare and special treat
ENJOY!
November 28th, 2007
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