Tag Archives: Easy Recipes

Barbecue Lentil Burgers

I’ve got a little meatless barbecue for you today.

I am asked sometimes if I miss meat, since I don’t eat it anymore.

I always answer no, I don’t miss meat. I never loved it anyway.

If there is anything that I ever miss sometimes, maybe, it is bacon. I maybe (do) sometimes miss it. 🙂

I don’t miss meat, but what I do miss is barbecue sauce.

I mentioned it to Greg one day that I miss the taste of barbecue sauce. I haven’t had anything with the flavor since I have stopped eating meat. Other than barbecue chips, which I like, but don’t satisfy my craving.

I thought, why is meat the only thing we put barbecue sauce on? This needs to change!

So, one day, we were eating lentils. And Greg came up with the idea of making a barbecue lentil burger. I loved the idea and got to work right away.

At first we were thinking of it being filled with veggies, lentils and barbecue sauce. But, more and more I am loving super super simple and easy recipes.

These burgers are it. Super simple. Super barbecue-y. Super delicious. And completely meat-free.

There is nothing in them but lentils and barbecue sauce. And possibly breadcrumbs. The breadcrumbs are up to you. Let me explain.

I made these once with equal parts barbecue sauce and breadcrumbs. I used 1/2 cup bbq sauce and 1/2 cup breadcrumbs. The burgers were great and worked perfectly. The second time around, I tried leaving the breadcrumbs out. I had to refrigerate the burgers before they were ready to cook, just to stiffen them up a bit. They still worked out well, but were definitely a bit more messy. If you don’t mind refrigerating before cooking and you don’t mind a messier burger, try it without breadcrumbs. If you are in a hurry and want a burger that is more sturdy and together, add breadcrumbs. It’s up to you. Experiment. Find what works for you and what you like!

The toppings are kind of important too. These burgers would be good just plain — no bun and no toppings. They just taste good. But, they are awesome with a toasted bun, melted smoked cheddar, a big sliced tomato and caramelized onions. That is my suggestion. Try it!

Barbecue Lentil Burgers

2013-08-15 08:24:42

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Ingredients

1 cup uncooked lentils
2 1/2 cups liquid (water or broth + some white wine)
1/2 cup barbecue sauce
1/2 cup breadcrumbs, optional, read above for explanation
Olive oil
Buns

Toppings

Smoked cheddar
Sliced tomato
Caramelized onions

Instructions

Rinse lentils well. Add to a saucepan with 2 1/2 cups of liquid (any mix of water, broth and wine).
Cook for about 40 minutes, or until all liquid is absorbed and lentils are soft.
Add lentils to a bowl and let cool a bit.
Mash lentils lightly with a potato masher or fork.
Add the barbecue sauce and breadcrumbs (if using) and stir well.
Add olive oil to a pan over medium heat.
Once hot, add lentils to pan, made into patties.
Cook about 5 minutes on each side, until golden brown and heated through.
Serve on toasted buns with smoked cheddar, sliced tomatoes and caramelized onions, or topping of choice.
Enjoy!

The Dreaming Foodie https://www.thedreamingfoodie.com/

Simple Bruschetta

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I remember the first time my mom and I made bruschetta.

It was many summers ago.

It was a time when we scoured the internet for recipes when we wanted to make something more often than we tried to come up with recipes on our own.

I remember finding the recipe, getting the ingredients and starting. It was a process. The recipe we used had us slicing an ‘x’ at the bottom of each tomato, plunging each tomato in a pot of boiling water, transferring them to a bowl of cold water, peeling the skin off, slicing each tomato in half, squeezing out the tomato seeds and then finally, chopping the tomatoes. Whew. It was quite the job.

I will say, I remember that bruschetta being so good. We made it that way several times, and it was always an impressive dish when served to others.

But, we started looking at it as a lot of work. If we wanted to whip up a quick meal, that bruschetta could never be a part of it. It was so delicious, but just too time consuming.

Over time, we looked for ways to streamline the process, and basically, this is what we came up with. It’s simple and easy, and something that many people, I’m sure, probably already do. It’s so easy that it’s silly to even call this a recipe. But, if anyone reading this is in our shoes and looking for a simpler bruschetta, this is it.

I do have to say, I don’t have anything wrong witht the process I talked about above. The way we made it before was great. It was delicious. There was nothing wrong with the taste. I wouldn’t even say I won’t make bruschetta like that again someday. This is just a way to make it any night of the week. If you’re in a hurry, or just really hungry, this is the best.

This version does have tomato seeds and tomato skin, while the other doesn’t. That was what the process was for — to remove the skin and seeds. For me, the skin and seeds aren’t a problem. It’s all about the flavor. Chopped tomatoes, basil and onion, good olive oil, a touch a salt and pepper, crusty bread and a sprinkle of parmesan. It’s simple deliciousness at its finest.

This dish is best with fresh, summer tomatoes. I got mine from Three Springs and they couldn’t be better! Enjoy this summertime dish!

Ingredients
1 baguette (I used a mini one!)
4 cups of grape or cherry tomatoes
4 tablespoons fresh basil
1 small red onion
Olive oil
Salt and pepper
Parmesan cheese

Dice the tomatoes. Chop the basil. Dice the red onion. Place all three into a bowl and stir. Add a drizzle of olive oil, about 2 tablespoons, and salt and pepper, to taste. Stir well.

Slice the baguette. Brush each slice with some olive oil and place under the broiler for about a minute, or until the bread begins to get crispy. Spoon the tomato mixture onto each slice of bread. Sprinkle cheese on top of the tomato mixture. Place the bruschetta back under the broiler for several minutes, until the cheese is melted and bread is at desired crispiness.

Notes:
-The amounts I provided are a guide. If you like more or less basil/onion, adjust accordingly.
-Use any cheese that you like.
-The tomato/basil/onion mixture will keep in the refrigerator for several days.
-These are a bit messy to eat, but so worth it!

Enjoy!

Squash + Corn + Onion Cabbage Wraps

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I’ve got another little cabbage wrap recipe to share with you!

These shrimp + veggie cabbage wraps were so delicious, but they do involve a bit of work to prepare. These ones, just as good, require less work. They come together easily but still have amazing flavor.

Let me tell yow how easy these are.

Make some quinoa. Quinoa is so simple. It’s like rice, but takes less time. Rinse quinoa, boil quinoa, cover and let cook for 20 minutes. That’s it for the quinoa.

While that’s happening, if you have a grill, grill the corn. If you don’t, like me, broil or roast the corn in the oven. If you broil it, it doesn’t take long at all.

Chop the squash. I cut each of mine in half, long-ways, and then chopped it from there. Also, slice the onions and peel the garlic. Into a pan: olive oil, garlic and onion. Cook and then add the squash. Cook some more, add the corn and then taste-test one of the best veggie dishes ever.

Blanch the cabbage. It’s simple, really. Don’t be afraid to do this.

Pile ingredients onto cabbage, roll, then dig in. Eat, then repeat. It’s that simple!

This simple summery meal is delicious, healthy and takes no time at all. Enjoy!

Ingredients
2 cups water (or stock of your choice)
1 cup quinoa
Olive oil
1 large garlic clove
4 large spring onions
2-3 cups chopped squash
2 ears of corn
Cabbage leaves, one per wrap
Soy sauce, optional

Start with the quinoa. Rinse one cup of quinoa thoroughly in a fine mesh strainer. Add the rinsed quinoa and water (or stock) to a medium pot over high heat. Bring to a boil, stir once, cover and turn heat to low. Let quinoa simmer for 15-20 minutes, or until all water is absorbed and quinoa is light and fluffy.

While quinoa is cooking, brush two ears of corn with olive oil. Place under the broiler for 5-10 minutes, or until golden brown. Alternatively, grill the corn. Once the corn is down, let cool then remove the kernels from the cob.

Also while quinoa is cooking, add about 2 tablespoons olive oil to a large pan over medium-high heat. Add garlic and cook for a few minutes. Add the onions and cook over medium heat for about 3 minutes, or until onions start to get soft. Add the squash and cook for about 10 minutes, or until squash is soft or at the tenderness you prefer. Once done, add corn and remove from heat.

To blanch the cabbage: Prepare a large bowl of ice water and set aside. Bring a pot of water to a boil. Place the cabbage leaves into the boiling water and blanch for about 1 minute. Remove the leaves and place into the ice water. I did two leaves at a time, but you may do more depending on the size of your pot. Pat the leaves dry with paper towels.

To assemble the wraps, place a blanched cabbage leaf on a plate. Top with quinoa, a drizzle of soy sauce, if preferred, and the veggies. Fold over the bottom edge of the leaf and then fold in one of the sides. Begin rolling and tucking in the other side as you roll. It may be messy while eating.

Enjoy!

White Bean Tapenade

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White bean tapenade crostini sounds complicated and fancy, but believe me, it’s so easy to prepare and is so delicious.

I don’t really have many words to say (type) about this, so I’m going to share with you mostly photos.

This recipe is from Bon Appetit. I’ve been wanting to make it for awhile, and getting a baguette at the farmer’s market this weekend gave me the perfect opportunity.

It really takes no time at all to put this together. I had intended to make this yesterday in the late morning/early afternoon, but somehow didn’t get around to starting it until going on six in the evening. Of course, I was a bit panicked because I had missed the best natural light of the day for photos and at that point, I’d be lucky to get any good light at all. Luckily, the few, simple ingredients took no time at all to prepare, giving me plenty of time for photos. 🙂

This would make a great appetizer for a group of people. Or, enjoy it like Greg and I did, as a dinner side dish for two, with leftovers for the next day.

The recipe can be found here, on Bon Appetit. It is not only easy and delicious, it’s also very customizable. Some people may not prefer a strong lemon flavor in food (my dad), so don’t add as much lemon zest or juice. Use any type of olive you like, or leave them out completely. Use any array of spices you have. Eat it as a crostini, with the bread, or just plain, without the bread. It really is delicious as is, but can be easily changed to fit your taste.

I hope you enjoy this simple, summery dish!

Kale + Mint + Cashew Pesto

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You know how people have secret recipes? Or a secret ingredient in a special recipe?

Well I think I just made my first secret ingredient recipe.

And I’m going to share it with you!

It won’t really be a secret. But if I were ever to have a secret recipe, this would have been it.

The very secret ingredient in this pesto? It’s mint!

I don’t think I’ll ever want pesto another way.

Making this was two things: random and kind of scary.

Let’s start with random. I’ve never really made pesto before because I don’t have a food processor and I didn’t think my blender could handle it. But I’ve wanted to make it for so long, so I just crossed my fingers that my blender would work and went for it!

This pesto happened because I had a bunch of random ingredients to use that I thought would make a good pesto. Cashews I bought to have as a snack that never happened. Mint I bought to use in something else but forgot what it was that I was going to make. Kale that I wanted to use for a salad but I thought tasted weird in that particular salad. A half of a lemon left over from making this dressing. This might be good, I thought.

I wasn’t sure. Like I said above, I was a little scared. Sure, a little scared that my blender wouldn’t pull through and make a smooth pesto. But, even more scared about serving Greg pesto with mint in it. He doesn’t like minty things. Things like mint ice cream or mint chocolate anything or mint tea. He says something like “the only thing mint belongs in is gum.”

So, putting mint in his pesto? I wasn’t so sure.

It was sort of like when I was afraid to give him a quesadilla with cream cheese, knowing he doesn’t like cream cheese. That turned out well, and I hoped that this did too.

I used this pesto for Greg and I very simply. I made our favorite noodles (spinach spaghetti noodles) and tossed together the noodles, pesto and some reserved cooking water. I topped the noodles with a sprinkle of Romano cheese. It was divine. Simple and delicious. A ton of flavor from the pesto.

And, Greg liked it. After he said he liked it, I told him there was mint in it. 🙂

The mint adds a hint of freshness to this pesto. It doesn’t stand out too much, but when you taste the pesto, it’s like there is something in it that is so refreshing, and of course that is the mint.

I hope that you enjoy this pesto. 🙂

Ingredients
4 cups raw kale, any variety (I used Tuscan kale)
2 small handfuls fresh mint (I used two stalks of fresh mint)
1/2 cup cashews
1 garlic clove
3/4 cup olive oil
Juice from 1/2 of a lemon
1/4 cup Romano cheese
Pinch of crushed red pepper flakes

To make the kale softer and easier to process or blend, blanch the kale first. Do this by preparing a bowl of very cold water. Then bring a pot of water to a boil. Once the pot of water is boiling, place the kale in it. Keep the kale in the water for about 1 minute, no longer. Using a slotted spoon, transfer the kale to the bowl of cold water to stop the cooking process. Then place the kale into a colander and squeeze it to remove any excess liquid. Transfer the kale to paper towels to dry off a bit.

Once the kale is dry, place all ingredients into a food processor or blender and blend until smooth.

Serve over pasta, with bread, vegetable or in quiche.

Enjoy!

The Dreaming Foodie

Sharing dreams. On food and life.

Tag Archives: Easy Recipes

Barbecue Lentil Burgers

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Simple Bruschetta

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Squash + Corn + Onion Cabbage Wraps

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White Bean Tapenade

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Kale + Mint + Cashew Pesto

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