This versatile tart can be served in large slices as a lunch or supper dish, accompanied by a green salad. In small slices, it makes a nice starter for a dinner party, and in even smaller slices, a tasty snack to serve with cocktails.
Continue readingPost Category → Lunch
Cashew Noodles with Asparagus and Peppers
This is a great dish to make in the summer when you can barely stand to be in the kitchen. The only cooking required is that you boil water, and even the hottest kitchen can tolerate that.
Continue readingCoconut Black Bean Risotto
Although this sounds like an odd combination of Italian technique and Caribbean ingredients, it tastes absolutely wonderful. You can also serve this as a vegetarian entrée.
Continue readingMoroccan Chicken
Sweet and spicy, with the traditional combination of poultry and fruit flavors.
Continue readingMoroccan Burgers
Serve with potato salad vinaigrette, peppers stuffed with couscous or watercress salad.
Moroccan Burgers
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1½- 2 pounds lean ground beef
- 4 tablespoons pine nuts, raw or toasted
- ½ teaspoon ground cinnamon, or more to taste
- 8 dried apricots, chopped
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- zest of ½ lemon, finely grated or julienned
- ½ - 1 teaspoon cayenne pepper
- 1 teaspoon salt
Instructions
- Prepare grill or broiler.
- Combine all the ingredients, by hand, and divide into 4 patties of equal size.
- Cook for about 7 - 10 minutes on each side or until desired doneness.
Notes: The burgers can be completed and then frozen. To cook at a later date simply defrost and cook as directed.
Spicy Bleu Burgers
Serve with tomato and basil salad and potato salad vinaigrette, garlic rosemary roasted potatoes or grilled corn on the cob.
Spicy Bleu Burgers
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 teaspoons dried Greek oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried thyme
- 1 teaspoon Hungarian paprika
- 1 teaspoon salt
- 1½ - 2 pounds lean ground beef
- ½ pound bleu cheese, crumbled or cut into six equal pieces
Instructions
- Preheat broiler.
- Mix the herbs and spices together.
- Divide the ground beef into four pieces of equal size. Divide each patty in half and flatten. Place one piece of bleu cheese on each half and top with the other half. Seal the edges by pinching and re-form into patties; evenly dredge in the herb mixture.
- Place patty on a broiler pan or baking sheet about 2½- 3 inches from the broiler and broil for about 3 - 5 minutes per side or longer for well done.
The burgers can be completed and then frozen. To cook at a later date simply defrost and cook as directed.
Substitute the bleu cheese with either smoked cheddar, Montrachet or another goat cheese.
Substitute any kind of ground meat: veal, pork, turkey or chicken
Basic Burger with Toppings
Burgers can be cooked by many different methods.
Basic Burger with Toppings
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
- 6 ounces ground beef, formed into a patty
- Kosher salt and pepper
Instructions
- Preheat broiler. Sprinkle with salt and pepper. Place patty on a broiler pan or baking sheet about 2½- 3 inches from the broiler and broil for about 3 - 5 minutes per side or longer for well done.
- OR........ Sprinkle with salt and pepper. Heat a large cast iron skillet and when droplets of water bounce off, add the hamburger patty. Cook for about 3 - 5 minutes on each side or longer for well done.
- OR........ Prepare grill. Sprinkle with salt and pepper. Place burger on grill and cook for about 3 - 5 minutes on each side or longer for well done.
WHEN THE BURGER IS COOKED, ADD:
Ketchup
Mayonnaise
Relish
Raw Red onions
Guacamole
Salsa
Caramelized Onions
Roasted Peppers
Roasted Garlic
Mustard
Chili
Barbecue sauce
Cheese: Cheddar, Goat, Swiss, Gouda……
Meatloaf
Serve with mashed potatoes and a salad.
Meatloaf
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 teaspoon olive oil
- 1 small Spanish onion, chopped
- 1 red, yellow or green bell pepper, diced
- 2 - 3 garlic cloves, finely chopped or pressed
- 1 teaspoon dried Greek oregano
- 3 tablespoons Dijon mustard
- 1 teaspoon black pepper
- ¼ - ½ teaspoon salt
- ¾ cup tomato ketchup or barbecue sauce
- ½ cup chopped fresh parsley or cilantro
- 2 slices good quality white bread
- ½ cup milk, water or beef stock
- 2 eggs, lightly beaten
- 2 pounds lean ground beef
Instructions
- Heat a medium size skillet over a medium flame and add oil. When the oil is hot, add onion and bell pepper and cook about 3 - 5 minutes or until golden. Reduce heat to low, add garlic and oregano and cook 3 minutes. Place in a large mixing bowl and set aside to cool.
- In the meantime, soak the bread in the liquid for a few minutes or until moist. Squeeze the bread and drain off and discard any remaining liquid. Add the bread to cooled onion mixture.
- Add eggs and ground beef and mix, by hand , until everything is thoroughly incorporated. Place mixture in prepared loaf pan and cook for about 1 hour and 15 minutes.
Notes: use leftovers for sandwiches or added to beef chili.
Substitutions: if you would like to substitute ground turkey, add an extra egg.