at home with ann

Sometimes turkey burgers can be bland.  Or dry.  Or you try to cook them on the grill and they don't work because they are so low in fat.  These turkey burgers, however, were delicious.  Adding a couple extra ingredients gave them a great texture and flavor, and the layer of goat cheese on the bun was just the thing to take them to the next level.  After photographing, I topped with a little bbq sauce and lettuce, but you can roll however you like.   Colin and I eat dinner at the early-bird-special hour of 6:00.  Now that daylight savings has come this means it's light enough when we eat to photograph my food with the benefit of natural light as opposed to the yellow hue of our dining room chandelier.  Colin finds this fascinating, and this photo shoot went like this: C: What are you doing with your plate on the window sill, Mommy? A: I'm taking a picture so I can share the recipe. C: I'll help.  I have a bite? A: I'm almost done...

Summer calls for burgers.  Beef, turkey, fish, veggie, any kind will do.  I've been making some type of burger about once a week lately, and these Thai veggies were a perfect way to mix things up from the traditional flavors.  The original recipe is from the Peas and Thank You cookbook, but I've altered it a bit to make it my own, so I can share it here.  I was busy complimenting myself on my stellar parenting and cooking skills as I began to serve this dinner at the exact minute before Jon pulled into the driveway.  This, of course, resulted in a well-timed freak-out by my sidekick, who just minutes before had been sleeping peacefully, and separate (cold) dinners for us.  Ah well, they were still good! Thai Chickpea Burgers recipe modified from Peas and Thank You 1 14 oz. can chickpeas, drained and rinsed 1/3 cup oats 1 medium carrot, shredded (about 1/3 cup) 2 broccoli crown stalks, shredded (about 1/2 cup) 2 teaspoons soy sauce 2 teaspoons ses...

I love bean burgers, they are the perfect homemade veggie burger.  Plus, then you know you have a nutritious base to load up with all the delicious condiments you desire.  After cooking up a batch of dried white beans on Sunday to use in the Polenta Stacks and a white bean and tomato soup, I still had a couple cups leftover.  Since it turns out we can't live on salads alone, I thought bean burgers would be a good lunch/dinner option. This is a basic recipe, feel free to modify as you like, or based on what's in your fridge. White Bean Burgers 2 cups cooked white beans 1 stalk celery, finely diced 1 medium carrot, finely diced 1 small onion, finely diced 1 clove garlic, finely diced ~2 T. fresh parsley (or whatever you grab from the garden) 1/2-3/4 cup breadcrumbs 1 egg (for vegan, use one flax or chia egg) paprika, optional Preheat oven to 400 degrees and line a baking sheet with parchment or foil.  Spray lightly with cooking oil. In a large bowl, m...