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Kitchen Sink Veggie Burgers
Since I typically don’t post on the weekends but shared my favorite special occasion recipe, I didn’t want to overwhelm you by posting first this Monday morning. 😉
I hope you all had an excellent Mother’s Day, with your children and / or mother. My mom and I enjoyed brunch with my grandmother and aunt, an excellent Pirate game in beautiful weather, and dinner with my Nana and extended family.
I was feeling less than inspired yesterday after work. I managed to do a 30 day Shred workout (subbing boxing for all of the other cardio moves and squats for the lunges) but couldn’t think of anything I wanted for dinner. I knew the fridge was full of random leftovers from last week’s meals, so I grabbed these three components and decided to mush them into burger patties.
I ended up finely chopping 3/4 cup of roasted veggies (sqush, potatoes, onions, and bell peppers) and adding them to 1/2 cup of quinoa and 1/2 cup of fat free refried beans. The veggies had been cooked with an Asian marinade, so I didn’t add any other flavors. 1/4 cup of quick oats helped to absorb some of the moisture and give them more texture.
I browned them in a skillet over medium high heat for 4-5 minutes on each side, then put them in the toaster oven at 350° for 10 minutes to make sure they were cooked through. I debated adding an egg to help hold them together but decided against it since they seemed so moist. They ended up being a little too fragile after cooking, so I think I’d add an egg next time.
Topped with some Laughing Cow Light Swiss, this was a satisfying dinner. I think they’ll be even better on a sandwich thin with some barbeque sauce.
Inspired by the protein muffin idea, I made my first attempt at this microwaved baked good for dessert. I have an opened box of cake mix (since I made this for Mardi Gras), so I subbed it in for the flour that the recipe calls for.
I also added some left over Easter sprinkles for good measure.
This dessert got SO puffy while in the microwave, but deflated a good bit as I let it cool.
Honestly, the texture was a bit too “eggy” for me. Has anyone else made these at home? It’s possible that the cake mix didn’t function as well as the flour in the normal recipe.
So I don’t usually post about wedding-related stuff, but I have a few things to rant about today. I’d love your feedback!
1) Why in the world are cakes so expensive? For 200 guests we’ve been quoted $855 and $700. Should I keep looking for a better deal?
2) Getting married in the Catholic church (which we really want to do) involves jumping through SO many hoops. I have to pay a ridiculous amount of money for the organist to NOT play, in order to have our own musicians there. In addition, HE gets to “approve” the music selections and request documentation from the places they usually play to say that they’re “qualified” musicians. The man needs to get a grip. There’s a reason we’re paying him not to
ruin our wedding ceremony play.