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Menu Plan for Summer I: Week 11, Tuesday
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Daily Recipes:
Grilled Burgers with Onion and Pepper
Couscous, Spinach and Green Bean Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
A bit of spinach, green beans and couscous make a lovely side dish / salad to go with our burgers. Use up all of the leftover pepper for this.
Grilled Burgers with Onion and Pepper
Total time: 30 minutes
A bit of finely chopped pepper and onion adds depth of flavor to these burgers. Serve them smothered with more peppers and onions and some sharp, pungent mustard... With or without a bun!
Ingredients:
- For Burgers:
- 12oz (360gr) ground beef
- 2 tsp paprika
- 1 tsp garlic powder
- 2 tsp olive oil
- 1/8 orange, red or yellow bell pepper, about 1/4 cup
- 1/8 onion, about 1/4 cup
- 1 tsp Worcestershire sauce
- 2 tsp ketchup
- For Peppers and Onions:
- 1/2 red bell pepper
- 1/2 orange or yellow bell pepper less the 1/4 cup for the burger
- 1 large or 2 small onions less the 1/4 cup for the burger
- 1 tbs oil
- 2 tsp Worcestershire sauce
- 1 tsp paprika
Instructions:
- Finely chop onion and pepper.
- Heat oil in a small skillet over medium heat.
- Add paprika and garlic powder and sauté 1 minute stirring constantly.
- Add pepper and onion and sauté until onion is transparent.
- Put peppers and onions in a large bowl.
- Add Worcestershire sauce, ketchup and beef to peppers/onions.
- Mix well and shape into 4 patties.
- Cook in an oiled grill basket or mat on the barbecue grill for 4 - 6 minutes per side, depending on how you like them done.
- OR sauté in skillet for the same amount of time, until done to your liking.
- For Peppers and Onions:
- Slice peppers (cut in half from bottom toward stem, discard seed and core) into large slices - 1/2 inch wide (1.25cm). Slice onion into 1/2" (1.25 cm) thick slices.
- Put olive oil, paprika and Worcestershire in large bowl, add vegetables and toss well to coat.
- Put on a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) and cook on the barbecue grill.
- OR sauté in nonstick skillet until tender and starting to brown. Either way they will take 10 - 15 minutes.
Couscous, Spinach and Green Bean Salad
Total time: 15 minutes
Couscous is such a good base for all sorts of vegetables and a wonderful way to use up the bits left in the fridge. Mine tend to be non-traditional - more vegetables than couscous. Feel free to adjust...
Ingredients:
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 4oz (120gr) green beans
- 2 tbs snipped chives
- 1 tomato
- 2oz (60gr) shredded fresh spinach
- 2 tbs white Balsamic vinegar
- 3 tbs good olive oil
- 1 1/2 tsp Dijon-style mustard
Instructions:
- Top and tail beans, cut into bite-size pieces.
- Put a medium saucepan 2/3rd's full of water on high heat.
- When boiling add beans and blanch for 3 minutes.
- Drain and immediately rinse with cold water.
- Heat chicken broth to boiling.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Snip chives.
- Roughly chop tomato.
- Shred spinach: put the spinach leaves together in one hand and snip with a scissors.
- Add vegetables and herbs to couscous and fluff with a fork.
- Put the vinegar, mustard and oil in a small bowl.
- Whisk well and stir into couscous. Serve.
Cooking schedule: 30 minutes |
Put sautéed chopped peppers, onion in bowl |
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