Quinoa & Black Bean Burger

I'm always trying to find new Quinoa recipes. I don't cook it nearly as much as I ought to. But this was heavenly and may become a new favorite. Everyone of my kids at every bite.

I think I'll be frequenting What's Cooking Good Looking? some more.

Prep Time / Cook Time
20 minutes / 25 minutes for the beans & quinoa to cook + 10 minutes to cook the patties

Makes
5-6 burgers

Ingredients

2 cups of cooked quinoa (cooked in chicken stock)
2 cups of black beans (Canned is fine as long as it is organic, no sodium. If you're using dried, rinse your beans and soak them overnight and drain when ready to use.)
1.5 cups of chicken broth
1 tsp of turmeric
1 tsp of cumin

1/4 tsp paprika
3 cloves of garlic, minced
salt & pepper
olive oil
* toasted buns (I loved Brioche hamburger buns for this)Directions

• While you are cooking your quinoa, combine the black beans, turmeric, cumin, and broth in a large saucepan and bring to a boil over high heat. Reduce to low, cover partially, and simmer for 25-30 minutes. Drain the beans.
• In a large bowl combine the beans, garlic, and a pinch of salt and pepper. When the ingredients are well combined (mashed), add in the quinoa and combine. Adjust the seasoning if necessary.
• Form the mixture into patties. Depending on how big or small you make them, you should get around 5-7 patties. Transfer the patties to a plate, cover and refrigerate while you are preparing your avocado spread or until you are ready to use (they will keep for about 3-4 days).
• For the avocado spread: In a bowl, mash the avocado until it is smooth. Add in the tomato, smoked paprika, red pepper (if using), season with salt and pepper and combine.
• In a large non-stick frying pan, heat the olive oil over medium heat. Add the cakes (maybe 3-4 at a time depending on the size of your pan) turning over once it has browned (about 5-7 minutes per side).
• Serve immediately on a toasted bun, or bread with the avocado spread.
  

Butternut Squash Soup with Gruyere Croutons

I went to NYC a week ago. We had lunch at Bouchon. I was told I couldn't leave without getting the Tomato Soup and Grilled Cheese. But when I saw the special of the day was Butternut Squash Soup, I caved. I'm glad I did. The Tomato Soup was lacking and I may a way better grilled cheese. (Perhaps I should post that sometime.)

So I'm home now and desperately had to recreate their Butternut. It was all vegetables. No cream! Can you believe it? Although, again, I caved in my version. I viewed several recipes who tried to mimic Bouchon and this is what I came up with.

INGREDIENTS

2 Tbs butter
1 butternut squash
2 leeks
1 onion
2 garlic cloves
3 Tbs parsley
2 Tbs sage
4 ish cups of chicken stock
3 Tbs honey
1 ish cups of heavy cream
1-2 tsp cumin

salt and pepper

375 degrees. Cook the butternut squash until you can stick a knife cleanly into it. About 30-40 minutes.

Meanwhile melt the butter and simmer the onions and leeks for about 10 minutes. Peel the squash and cut into chunks. Add to the pot along with the chopped parsley, sage and garlic. Let simmer on low. After about 10 minutes add the stock and cumin.

Blend it well.

Just before you serve it add the cream.

GRUYERE CROUTONS

8 slices sourdough bread cut into small chunks
olive oil
gruyere

Place the bread chunks on a silpat with some olive oil - just enough to cut most of them. Toast them at 350 in the oven for about 8 minutes, just until lightly toasted. then sprinkle gruyere and toast for another 3 minutes.

Mac n' Cheese

Martha Stewart and Smitten Kitchen pulled through for this one. My kids needed to have REAL Mac n' Cheese. This was a hit.

Serves 12

8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
3 teaspoons coarse salt
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.

5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.