I'm a cookbook writer, and the Founder of ChopChop Family, where our mission is to get families to cook real food together. Here, I'm just sharing the recipes that might not go in ChopChop Magazine, because they take too long, have too many steps, have too many ingredients, or just aren't right for some other reason. And some are from one of my cookbooks. I love to cook but I'm a terrible photographer, so don't expect any beauty shots!!!
Ingredients: 1 tablespoon toasted sesame oil (use vegetable oil if you’re not a fan of sesame) 3 scallions, trimmed and chopped (separate the whites and greens) 2 celery ribs, from the inside of the bunch, where the ribs are leafy, chopped 1 carrot, shredded or 1 cup chopped raw mushrooms, asparagus, snow peas, or other vegetable 1 tablespoon sesame seeds 3 cups day or two-old brown or white rice 1 teaspoon canola or olive oil 2 large eggs ½ cup still-frozen frozen peas 1 ½ tablespoons unseasoned rice wine vinegar 2- 3 tablespoons low sodium soy sauce ¼- ½ teaspoon crushed red pepper flakes Kosher salt
Place a large skillet over medium high heat and when it is hot, add the oil. Add the scallion whites, celery, carrots, or other vegetables, and sesame seeds and cook, stirring once, until they start to brown, about 3 minutes.
Add the rice and stir until everything is well mixed.
Add the eggs and cook until set, scrambling as you go.
Add the scallion greens, peas, vinegar, soy sauce and red pepper flakes and mix well. Add salt to taste.
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.
½ pound bleu cheese, crumbled or cut into six equal pieces
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
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:
Raw Red onions
Cheese: Cheddar, Goat, Swiss, Gouda……
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.