This recipe comes from a friend. We both love to cook and often share recipes. I’ve already posted a couple of things that she’s shared with me in the past. This is another delicious recipe from her. We buy our beef in bulk so we tend to make a lot of hamburgers but I like to spice things up by adding different veggies and herbs to our burgers once in a while. Okay, it’s more like once in a while we have a “regular” burger without all the flair. Here is a post with one of our many burger varieties.
This Moroccan burger recipe comes from myrecipes.com. I did make a few changes. We don’t eat much grain so instead of breadcrumbs I used almond meal which doesn’t affect the taste of the burger at all. I also, have to omit the red pepper flakes for Dr. Court because if you’ve been reading these posts his digestive system can’t really handle it. These are so good and will definitely be worked into our burger rotation!
2 pounds ground beef
1 medium onion, finely chopped
1/3 cup finely chopped fresh parsley
1/4 cup almond meal
1/4 cup finely chopped fresh cilantro
1 large egg
3 garlic cloves, finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper (optional)
Combine all ingredients thoroughly; shape into 8 (4-inch) patties. Cover and chill at least 2 hours. Grill, covered with grill lid, over medium-high heat (350º to 400º) 6 to 8 minutes on each side or until beef is no longer pink.
My mother in law made this salad a couple of years ago and I thought it was fantastic. I had always meant to ask her for the recipe but kept forgetting until this year when we began participating in a CSA. We happened to have an abundance of fennel and our neighbors with whom we’re splitting the CSA don’t really care for it.
Fennel, celery and parsley all from our CSA!
This recipe is so easy and so tasty I don’t know why I didn’t get it sooner. It just tastes like summer!! I hope you enjoy it as much as we do.
Fennel, Grapefruit and Parmesan Salad
2 large fennel bulbs
1 grapefruit (or navel orange)
1 3 oz. piece of Parmesan cheese
1/2 cup Italian parsley chopped
Cut off feathery tops of fennel at the base of the stalks and remove outer layer of the bulb. Thinly slice and arrange on a platter. Cut grapefruit or orange into segments and place on top of fennel. Using a vegetable peeler, shave strips of Parmesan over the top. Drizzle with good quality olive oil and the lemon juice. Sprinkle with salt and serve.
For a twist you can add artichokes, celery and/or black olives. Instead of lemon juice you can use white balsamic or white wine vinegar.
A new study furthers the evidence that our motor system (the system that controls our movements) is related to higher centers of brain function that control how we think, remember and interact with the world. This study examines the link between how we walk and the risk for developing dementia. Check it out below!
New information confirms what I have been telling people for years. A low fat diet is bad for your health and a low glycemic diet is the best diet for weight loss. The recent study was published in the Journal of the American Medical Association. For more information, watch the short video below.