Quinoa Burgers with Feta and Spinach
2 1/2 C Cooked quinoa (any type)
1 can cannellini beans, drained and rinsed
1 1/3 C panko breadcrumbs
1 large garlic clove, roughly chopped
2 eggs
4 oz feta cheese
1C spinach, roughly chopped
S&P
Olive oil
In the bowl of a food processor, puree beans and garlic until smooth. Add quinoa and eggs pulse to combine. Add breadcrumbs and pulse. Add in crumbled feta and spinach and season with S&P. Pulse to combine. The mixture should be fairly tight at this point but if it is not holding together at all, add more breadcrumbs until it's a consistency that will form a patty. Form into six patties and rest in freezer for half an hour (or more, you can freeze these in a single layer then transfer to a feezer bag when firm - totally fine to cook from frozen). To cook, heat olive oil in a heavy skillet (I use cast iron), add burgers and cook 5 - 6 minutes per side, until golden brown. Serve on buns or atop a salad.
Butternut Squash Pasta
1 medium butternut squash, peeled and cubed
1C ricotta cheese
1C parmesan cheese, divided
1C heavy cream
6 slices bacon, cooked and crumbled
1/2 C pine nuts, toasted
1 lb pasta (any shape will do, pappardelle in the picture)
1tsp cumin
2T butter
2T olive oil
Zest of one lemon
Basil
S&P
Preheat oven to 400. Toss squash with cumin, S&P and olive oil and roast until soft and slightly browned (around 30 minutes). Allow to cool slightly. In a food processor, combine cooked squash, ricotta, lemon zest, and pulse until combined and squash is pureed. Taste and season to taste. Drop the pasta into boiling, salted water. While the pasta cooks, in a wide saucepan melt butter, when sizzling, add squash mixture and stir. Pour in about a cup of pasta water to thin to a thick sauce consistency. Taste and season. Add cooked pasta and 1/2 to 1C heavy cream, toss well. Serve with bacon, pine nuts, basil and more cheese.
Mere's Favorite Chili
1.5 - 2.0 lbs lean ground beef
2T olive oil
1 onion, chopped
3 - 4 cloves garlic, minced
2T Chili powder
1T cumin
1T Paprika
1t - 1T smoked paprika
1 bottle Shiner Bock beer (or another dark bitter)
1 28oz can San Marzano tomatoes, crushed by hand
2 - 3 cups beef broth
2 14oz cans red kidney or pinto beans
In a large skillet (with a lid) heat olive oil over medium heat. Add onion and saute until just translucent. Add beef and a generous pinch of salt and pepper. Saute until all watery liquid evaporates and the beef is very brown and crumbly. Add garlic and stir until fragrant then add the rest of the spices and stir well. Let this cook a minute (don't worry if it looks like everything is burning and sticking to the bottom of the pan...that's the good stuff and will come up when you add the beer!) then pour in the beer. Scrape up the bits off the bottom of the pan as the beer bubbles and starts to evaporate. Add in the tomatoes and 2C of beef broth, bring to a boil. At this point I check for seasoning and add S&P if necessary then add in the beans. Pop the lid on and let simmer at least an hour or more. Keep an eye on it and add more broth if necessary. Serve with grated cheese, onion, sour cream, avocado or Frank's Red Hot. &*If you really like it spicy, add 1/2 to 1t cayenne or chopped jalapenos with the onion. Or both!
