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Menu Plan for Winter I: Week 11, Day 6

Spinach Burgers with Mushroom Sauce
Quinoa with Mushrooms

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

         Burgers and Quinoa?  Doesn't quite have the same ring as 'Burgers and Fries', but it's certainly healthy - and delicious.  This should finish the mushrooms.

Spinach Burgers with Mushroom Sauce

Total time: 30 minutes
     Don't let the greenish tinge to these burgers put you off.  They fry up to a lovely dark, proper burger color, they taste fantastic and you get a healthy dose of vegetables almost without noticing!

 Ingredients:

• 1 large onion
• 2 cloves garlic
• 2 ribs celery
• 4oz (120gr) mushrooms
• 1 egg
• 12oz ground beef (360gr mince)
• 1/2 cup chopped, cooked spinach - or frozen, thawed, & squeezed dry - about 8oz, (240gr)
• 3/4 cup (6oz, 180ml) red wine - 2 tbs for the patties, 2 tbs for the cornstarch and the rest for the sauce
• 1/2 cup bread crumbs
• 1 tsp dried thyme
• 1 cup (8oz, 240ml) beef broth
• 2 tbs tomato paste
• 1 1/2 tbs cornstarch (corn flour, maizena)
• 2 tbs olive oil

 Instructions:

• The vegetables:
• Finely chop onions, celery, mushrooms and garlic.
• In large non-stick skillet over medium heat sauté half of onions, celery, garlic and mushrooms about 5 minutes or until tender.
• Remove from heat and set aside.
• The spinach: 
• If using fresh: roughly chop and add to the skillet for the last minute or until wilted.
• If using frozen: thaw spinach and squeeze out all liquid.
• The burgers: 
• In a large bowl lightly beat the egg.
• Add bread crumbs, 2 tbs of red wine and thyme.
• Mix well, then add the beef, spinach and sautéed onion mixture.
• Mix well - hands work best, and form into 4 patties.
• Heat remaining 1 tbs of oil in the same skillet, add patties and sauté about 5 minutes per side.
• Remove, put on oven-proof plate or platter and put in 250F (125C) oven to keep warm while you finish sauce. 
• The sauce:
• Add remaining onions, celery, garlic and mushrooms to skillet and sauté about 5 minutes or until tender. 
• Add 1/2 cup red wine, beef stock and tomato paste to pan and bring to a boil.
• Dissolve cornstarch in remaining 2 tbs of red wine (or water) and add to sauce, stirring constantly until thickened. 
• Remove patties from oven, pour some of the sauce over and serve with remaining sauce on the side.

Quinoa with Mushrooms

Total time: 20 minutes  
    This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything.  Here it's paired with the earthy taste of mushrooms and shallots.

 Ingredients:

• 1/2 cup (3.5oz, 100gr) quinoa
• 1 cup (8oz, 240ml) beef stock
• 2 shallots
• 1 1/2oz (45gr) mushrooms  or whatever is left
• 2 tsp olive oil

 Instructions:

• Combine quinoa and stock in small saucepan. 
• Cover and bring to a boil.
• Reduce heat and simmer until done, about 15 minutes  (or whatever your package says). 
• Finely chop shallots and mushrooms.
• In a small skillet heat olive oil.  Add shallots, mushrooms, and sauté until tender, about 5 minutes.
• Stir into quinoa when quinoa is cooked. 
• Spoon into a serving dish and serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, medium bowl, large skillet, oven-proof plate, foil, small saucepan with lid, small skillet Turn oven on, 200F (125C) Thaw spinach if using frozen Finely chop onion, celery, mushroom, garlic for burgers Chop spinach if using fresh Sauté half of mushrooms, onions, celery garlic Lightly beat egg Squeeze thawed spinach, add to egg Add fresh spinach to onion/mushroom mixture, cook Add bread crumbs, wine, thyme to egg, mix

Add beef, sautéed vegetables, mix well Form beef/spinach mixture into patties Sauté patties Put stock, quinoa in saucepan, cover, cook Turn patties Chop mushrooms, shallots for quinoa Put patties on plate, cover with foil, put in oven Sauté other half of mushrooms, celery, onions, garlic Add stock, wine, tomato paste to vegetables in skillet Sauté shallot, mushrooms for quinoa Dissolve cornstarch in wine Stir cornstarch into skillet to thicken Remove burgers, arrange on plate, spoon sauce over Combine quinoa, shallots, mushrooms, serve

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By Katie Zeller

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