Friday, August 31, 2012

Basil Pesto own creation

I have a ton of basil in my garden and have been using it everyday to make dressing or just eat it with some garden tomatoes. There is nothing like the fresh taste of basil. I came up with this dressing to capture the beauty of basil. It is a great dip too for fresh veggies.

Basil Pesto Dressing
1 cup basil leaves
2 oz mayo
3 oz greek yogurt
5 or 6 walnuts, almonds, pecans,
.5 oz romano or parmesan cheese
1 ranch packet
milk to reach desired consistency

Blend all together. Chill and serve.

Thursday, August 30, 2012

Red Fez Veggie Burgers

If you know us very well you know our favorite burger is THIS Red Fez burger is our all time favorite. We think it is over the top good. We don't repeat many meals here but this one we ate every week for a month. When my family came we wanted to share this with them but they are mostly vegetarian so we had to mix it up a bit. I found THIS veggie burger and I thought I could make it work. The meat loving, veggie patty (don't you DARE call it a burger in his presence) hating Man in my home actually said this was excellent. I am pretty proud of the results and I share them with you now. I must say it would be a darn shame if you didn't make it into a red fez burger with the mayo and carrot have been warned.

Red Fez Veggie Burgers
  • 4 tablespoons extra virgin olive oil, divided
  • 3 tablespoons diced red onion
  • 2 tablespoons diced red bell pepper
  • 1 1/2 tablespoons diced garlic
    Other Ingredients:
  • 2 cups (6 ounces) rolled oats (or old-fashioned oatmeal)
  • 1 can pinto beans slightly smashed
  • 1 can chick peas slightly smashed (or run them a second in the food processor)
  • 1 egg
  • 2 oz diced raisins
  • 2 oz diced dates
  • 1 1/2 tsp cumin
  • 1 tsp cinnamon
  • 3 Tbsp chopped cilantro
  • 2 tsp siracha
  • 2 tsp kosher salt
  • 1/2 tsp pepper
  1. Heat 2 tablespoons of olive oil in a a saute pan over medium heat. Add all of the raw vegetables. Saute until translucent, about 5 minutes. Remove and cool.
  2. In a large bowl, gently combine the beans. Add the sauteed vegetables, and mix thoroughly. Stir in the dry ingredients, along with the egg.
  3. Using your hands, thoroughly mix the ingredients. Form into 6 patties for large burgers or 12 patties for smaller ones. Cover and refrigerate for 30 minutes.
  4. Heat 2 tablespoons of olive oil in a saute pan, and cook patties 2 to 3 minutes per side. (If you’re making 8 patties, you’ll need to cook them in two batches.)