Veggie Burger

Ingredients:

2 cans black beans (I used S&W Organic Black beans, which did not need to be drained and rinsed, but another brand’s beans might need to be drained and rinsed), mashed with a potato masher
1/2 onion, minced
1/2 beet, finely shredded
1/2 stick carrot, finely shredded
2 inches red pepper, finely diced
2 inches green pepper, finely diced
1 tsp garlic (I use the bottled diced kind from Costco)
1/2 can Old El Paso green chilies, mild
1/4 bunch finely chopped parsley
1 tsp cumin (to taste)
1 tsp cholula (to taste)
1/4 tsp white pepper (to taste)
1 tsp salt (to taste)
1 egg
3/4 c breadcrumbs (or as needed to get desired consistency)

Directions:

  1. Place beans in large bowl. Mash until half mashed (or desired consistency).
  2. Add all ingredients except egg and breadcrumbs. Mix well.
  3. Add egg. Mix well.
  4. Add breadcrumbs. Mix until the consistency is such that you can form patties.
  5. Put in refrigerator for 1 hour to let the flavors blend.
  6. Grill on grill, or cook on stove like a pancake – which take around 8 min on each side, or bake, which takes around 10 min on each side at 375F. Makes 4 (ish?) patties.
  7. Enjoy with lettuce, tomato, cucumber, onion, mustard, mayo, ketchup, ranch dressing, whatever you happen to like. 🙂
  8. Leftover uncooked patties can be frozen. I’d separate with wax paper and then cook as per directions in #6 above. No need to defrost before cooking. This makes a quick, easy and filling weeknight meal, particularly if you’ve done the prep work beforehand and frozen a bunch of patties.
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Parsi Dhan Shak

This is a Tarla Dalal recipe.
An alternate recipe is here: http://myfoodandrecipies.blogspot.com/2014/06/dhan-shak-parsi-dal-brown-rice-served.html

Ingredients

For The Dhan Shak

3/4 cup toovar (arhar) dal
1 tbsp moong dal (split green gram)
1 tbsp masoor dal (split red lentil)
1 tbsp vaal dal (split field beans/ split butter beans)
1 tbsp urad dal (split black lentils)
1 potato
1 small brinjal (baingan / eggplant)
2 tomatoes
1 small sized bunch of fenugreek (methi) leaves
3 spring onions with greens
51 to 75 mm (2″ x 3″) slice of red pumpkin (bhopla / kaddu)
1 slice of bottle gourd (doodhi / lauki)
6 tsp tamarind (imli) water
4 tbsp ghee
1 onion , chopped
salt to taste

To Be Ground Into A Paste (for the Dhan Shak)

4 green chillies
8 red chillies
10 garlic (lehsun) cloves (lehsun)
25 mm (1″) piece of ginger (adrak)
36 mm (11/2″) cinnamon (dalchini)
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms (elaichi)
4 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp chopped fresh coriander (dhania)

To Be Made Into Powdered Masala (for the Dhan Shak)

3 cardamoms (elaichi)
2 cloves (laung / lavang)
3 sticks cinnamon (dalchini)

For The Rice

3 cups steamed rice (chawal)
2 onions
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3 garlic (lehsun) cloves (lehsun) , crushed (optional)
3 tsp sugar
2 tbsp ghee
1/2 tsp salt

Method

For the dhan shak

Mix the dals and wash them.
Cut the vegetables into big pieces.
Mix the dals and vegetables, add 7 teacups of water and cook in a pressure cooker.
Sieve this mixture. If it is very thick, add a little water.
Heat the ghee in a vessel and fry the chopped onions for a little time. Add the paste and fry again for 3 minutes.
Add the dal mixture and salt and boil for 30 minutes.
Add the tamarind water and sprinkle the powdered masala and cook for a few minutes.
Serve hot with dhan shak rice.

For the rice

Chop the onions.
Heat the ghee in a vessel and fry the onions for a little time. Add the cinnamon, cloves, crushed garlic and fry again.
Add the rice, salt and enough water to cook the rice.
Cook the sugar mixed with 1 teaspon of water on a slow flame. When it becomes brown, add to the rice while it is cooking.
Serve this rice with dhan shak.

Autumn Harvest

Bought Burpee seeds in May.

Planted in containers on patio in Miracle Grow soil.

Today – harvest time!

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Interesting things I learned:

  1. Pickles have thorns.
  2. Lettuce has thorns.
  3. Heirloom seeds aren’t always a good idea.
  4. The packaging is WRONG and plants take much much longer to grow than Burpee said it would.
  5. One person’s “mild” radish is another person’s horseradish.
  6. Vegetables don’t just pop out of the soil easily with a little tug. It takes WORK to get them out.
  7. It matters when you plant stuff (according to Burpee). My “mild and delicate tasting” radishes were strong and very difficult to eat – Burpee said if I had planted in March instead of May, they would have been milder.
  8. Miracle Grow soil is the gold standard.
  9. Most of the Burpee lettuce seeds didn’t come up.
  10. I don’t understand how the plant decided to go to seed when it is supposed to be producing vegetables. I only got three cukes from my picklebush!
  11. One of the Burpee lettuce plants looks like a weed and tastes like a weed. It is not lettuce and should not be sold as lettuce.
  12. You will have thousands of leftover seeds. Label them and use them again next year. I’m going to try to grow a few plants in the house in containers over winter and see how it goes.
  13. None of my veggies were the size that Burpee said they would be. Everything was half to a quarter of the size on the package.
  14. Do you think the problem was the Burpee seeds? Maybe I should have gotten seeds from a local nursery so they would be familiar with the Chicago climate and grow properly.
  15. Veggies (mine at least) grow in a very crooked and sometimes unattractive manner. I don’t know why.