Tag Archives: herbs

Moroccan Hamburgers

 

Someone had a bite!

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!

Moroccan Hamburgers

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.

Thoroughly combine all ingredients.

 

Make into patties.

 

1 Comment

Filed under Recipes

Salad Dressing And Sauce

One of the questions we are most often asked is, “What kind of salad dressing can I use?” To which we reply oil and vinegar. And then people look at us like we’re crazy and we hear, “You mean there is nothing I can use out of the entire salad dressing aisle?” The problem is that most commercially made salad dressings are full of stuff that we don’t recommend you eat like soy and/or canola oil, high fructose corn syrup and/or sugar and/or artificial sweeteners and lots of preservatives. Don’t be fooled by advertising on the bottle saying “made with olive oil”. Upon reading the label you will see that soybean or canola oil come first on the list and maybe somewhere at the bottom they’ve added a little olive oil so they can make their claim. Unfortunately, they also add a ton of preservatives to give it a long shelf life. The same is true of sauces and marinades. What are you supposed to do? Are you doomed to only have oil and vinegar for salad dressing for the rest of your life? It’s really not that bad, you know!

Alas, we have an option for you to make your own salad dressing and a sauce. It only takes a minute and is as varied as the options at the grocery store provided you use a little imagination to alternate the ingredients. Plus, you know exactly what’s in it so you’re not getting a bunch of unhealthy preservatives. It’s a great idea for people who are following a gluten-free or soy free diet. Additionally, we have patients who keep a little bottle of their own salad dressing in their purse when they go out to dinner!

SALAD DRESSING

If you eat a lot of salad every week, I suggest making a large batch to have on hand. Otherwise you can make a small amount for your meal.

INGREDIENTS (not a complete list, use your imagination!):

Extra Virgin Olive Oil

Balsamic Vinegar or Red Wine Vinegar or White Wine or lemon or lime (you’re seeing the variety!)

Finely chopped garlic cloves

Finely chopped shallot

Finely chopped onion

Rosemary/Basil/Parsley/Thyme/Cilantro/Dill/Oregano (again whatever herbs you like either fresh or dried)

Salt and Pepper

Dijon Mustard

 

Here is an example of one of our favorites to have on hand for a week.

1 cup of EVOO

¼ balsamic vinegar

2 finely chopped garlic cloves

1 Tbsp of finely chopped rosemary

Salt and pepper to taste.

 

Combine all ingredients into a shaker. Shake and serve! Voila!!

The great thing is you can taste it and see if it needs more of one ingredient or another and add it. If I’m using fresh ingredients I usually refrigerate it for the week.

 

SAUCE

This recipe is again from Linda, our receptionist. It’s incredibly easy and really fresh and light tasting. It can be used on vegetables or chicken or fish or you can use it as a salad dressing too.

 INGREDIENTS

1 1/2 c firmly packed fresh basil (optional: add a few springs of parsley leaves)

1/4 c fresh lemon juice

2 T Dijon mustard

1/3 c extra-virgin olive oil

Dash coarse salt & ground pepper

 

Blend basil/parsley, lemon juice, 1/4 c water and mustard on high-speed till smooth.  Add oil with blender running.

 

Now that it’s warmer outside we love to grill a bunch of meat to have on hand for healthy lunches and quick dinners. The problem is that chicken is great the first night but gets a little dry if you have to warm it up. This sauce is a great option to use if you chicken is a little dry the second day and even if it’s not dry. It tastes great!

 

Do you have a great salad dressing or healthy sauce recipe to share with us?

9 Comments

Filed under Recipes

Fresh Veggie and Herb Scramble

Fresh Veggie and Herb ScrambleOne of the things we hear most often in the office is,”What can I eat for breakfast?” To which we usually reply, “Why eggs, of course.” For more information eggs check out this post: The Myth of Eggs and Cholesterol.

Once a patient starts eating eggs the next question asked is, “How can you eat eggs EVERY day?” They say they get so sick of them. And I agree when I eat a couple of plain scrambled eggs or fried eggs. But since I started making these eggs I actually wake up excited to eat breakfast. I’d eat them for every meal if I could. I LOVE them! They have so much flavor and so much variety that I’m never tired of them.

We also often hear that people don’t have time to make a good breakfast in the morning. If that applies to you, I urge you to make a large egg casserole using the same ingredients found in the Veggie and Herb Scramble. We do this as well and it makes getting a nutritious and satisfying breakfast very easy.

 

Fresh Veggie and Herb Scramble

Chopped VeggiesOnions (red, white, green)

Mushrooms (any variety)

Cherry Tomatoes (or any variety)

Sun-dried Tomatoes

Spinach (or Kale, Broccoli, Asparagus etc.)

Fresh BasilFresh Basil (or Rosemary, Thyme, Parsley, Cilantro, whatever I have on hand)

Feta Cheese (or Parmesan, Cheddar, Swiss, Goat,  Mozzarella, Gouda…you get the idea)

Eggs

SpicesButter

Salt and Pepper

Garlic Powder

Red Pepper Flakes (optional)

 

Heat up a little butter in a small saute pan.

Veggies in PanAdd the veggies and fresh herbs to the pan….I know it looks like a lot of veggies but it will cook down! (It’s approximately 2 cups of chopped veggies.)

Add salt and pepper to taste along with some red pepper flakes and a dusting of garlic powder.

Saute until veggies have softened.

Crack eggs into the pan and mix with veggies. (Generally, Dr. Court has 3 eggs and I use 2 but it depends on your nutritional needs.)

Cook eggs through then add approximately a 1/4 c. of cheese.

Once the cheese is melted, transfer to a plate and ENJOY!

Serves 1. You can make a larger batch for your whole family.

 

I have given you the  Go-To list of veggies I use almost every day, however I try to switch it up through out the week. The thing that makes these so good is that you can use whatever you have available. We have used leftover roasted veggies (even roasted root veggies like sweet potato, turnip and beets), sauteed veggies with chicken or beef, leftover Sun-dried Tomato, Olive and Artichoke topping (one of my personal favorites, however link doesn’t tell you to add 1 can drained artichoke hearts but the recipe in her book does), leftover black beans from a Mexican restaurant…you name it.

Give it a try and let me know your favorite combination!

 

4 Comments

Filed under Recipes