Showing posts with label burger. Show all posts
Showing posts with label burger. Show all posts
Sunday, April 5, 2015
A Feast For The Eyes Garden Burger
Sometimes, looking is enough.
And, sometimes, you just have to give in to temptation.Friday Food Porn
Its Memorial Day weekend here in the States and that means folks across the country will be firing up their grills for a holiday cookout. Dont think for a minute, my raw vegan friends, that you have to miss out on all the festivities. In fact, why not make those carnivores GREEN with envy!
Model, actress, musician and certified chef, Judita, has just the dish. Save that pulp from all those veggies you juice – she prefers carrot, celery and red bell peppers. Season it with salt, finely chopped onions and place in your dehydrator at 105 degrees for about 4-5 hours. Smother with chipotle mayo and top it with avocado, tomato and homegrown sprouts.
Why wait for a national holiday to feed your inner voyeur? You can feast on this raw vegan garden burger and other sexy recipes by visiting Raw Judita, 365 days of the year.
Live a little. Its the weekend.
Friday, March 20, 2015
Zesty Burger Soup Slow Cooker Recipe
Soup! Thats kind of like chili! But not really!
Were having sweater-wearing weather toady, and Im really tempted to turn on the heater, but the hallway says its 68 so I should toughen up and put on some slippers. And heat up some leftovers, because this soupy chili really hits the spot and its so easy to make your kids could do it themselves.
or your husband.
:-)
The Ingredients.
serves 6
1 pound lean ground beef, browned and drained (or turkey)
2 (10.5-ounce) cans tomatoes and chiles (Rotel; I really should buy some stock)
1 (15-ounce) can whole kernel corn, undrained
1 (15-ounce) can black beans, drained and rinsed (or 1/2 cup dried beans soaked overnight)
4 cups chicken broth
shredded cheddar cheese (to add later, optional)
The Ingredients.
Use a 6-quart slow cooker. Brown meat in a skillet on the stovetop, and drain. Put into your cooker. Add the whole cans of tomatoes and chiles and corn. Drain and rinse off the beans and add. Pour in the chicken broth.
Thats it! Really!
Cover and cook on low for 6 to 8 hours, or until the flavors have melded. Serve with shredded cheddar cheese and buttered bread (we found a great new bakery close by that has gluten free baguettes. SCORE!)
The Verdict.
The kids, Adam, and I all liked this soup a lot. It made more than I expected---the six servings are definitely for grown-ups. The Rotel has enough flavor on its own that you dont need to add chili powder or other seasoning for flavor, and the corn and beans have enough of a salty flavor that salt isnt needed at the table. We all liked the addition of shredded cheddar cheese. You can stretch the leftovers for burrito or taco filling the next night--the liquid absorbs quite a bit into the beans and meat overnight.
other stuff you might like:
cheeseburger soup
poor mans chili
clean out the pantry minestrone
buffalo wing soup
philly cheesecake soup
harvest stew
day 5 of Crocktober!!
Guess whats new at BlogHer? Today, were learning to decode your teens texting lingo and how to dissuade bullying, gossip, and all around bad phone etiquette. There are five discussions happening and every comment left equals a $0.50 donation to DoSomething.org. What are your thoughts on teen texting/cell phone use? Share your thoughts, feelings, and opinions!
disclaimer: This is one out of four weekly mentions. BlogHer is paying me GREAT GOBS OF MONEY to post this, and I : 1) like BlogHer and 2) like money
Subscribe to:
Posts (Atom)