HOMINY WITH POMEGRANATE AND CILANTRO
Provided by Guy Fieri
Categories side-dish
Time 10h55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Rinse the hominy, then place in a large bowl and cover with twice its volume of cold water. Soak overnight. Drain when ready to use.
- In a medium saucepan over medium-high heat, add the hominy and twice its volume of water. Bring to a boil, then reduce to a simmer and cook until the hominy kernels have split open and become tender, 1 1/2 to 2 hours. Drain and set aside to cool.
- In a medium bowl, add the lime juice and zest, orange juice and zest, tequila, agave, cumin, pepper flakes, salt and black pepper. Whisk together while adding the olive oil in a slow, steady stream.
- Add the hominy, black beans, pomegranate seeds and cilantro to the vinaigrette and mix well. Refrigerate for 20 to 30 minutes before serving to allow the hominy and black beans to soak up some of the vinaigrette.
CHICKPEA-MUSHROOM BURGERS
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Provided by Chris Morocco
Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso
Yield Makes 8
Number Of Ingredients 12
Steps:
- Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
- Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
- Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
- Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
- Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
- Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
MUSHROOM BURGERS
Provided by Food Network
Time 50m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F.
- Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned. Remove each burger to a bun and serve with traditional garnish of sliced onion, tomato and fries.
HOMINY-PINTO BURGERS WITH ROASTED POBLANO CHILES
Make and share this Hominy-Pinto Burgers With Roasted Poblano Chiles recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 43m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- ROAST CHILES: Preheat broiler.
- Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.
- Place in a heavy-duty plastic bag; seal. Let stand 15 minutes.
- Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.
- MAKE BURGERS: Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add onion and garlic; sauté 5 minutes.
- Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground.
- Combine bean mixture and 1/2 cup masa in a medium bowl.
- Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
- Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.
- Heat oil in skillet over medium heat.
- Add patties to pan; cook 4 minutes.
- Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.
- Combine sour cream and salsa in a small bowl.
- Spread 1 tablespoon sour cream mixture on top half of each bun.
- Place patties on bottom halves of buns; top each serving with 2 pepper strips.
- Cover with tops of buns.
Nutrition Facts : Calories 571.3, Fat 15.9, SaturatedFat 5.8, Cholesterol 21.8, Sodium 687.4, Carbohydrate 86.3, Fiber 15, Sugar 8, Protein 23.8
SUNNYSIDE BURGER WITH CHIPOTLE AIOLI
The combination of the egg and the aioli makes this burger special. Grab a few napkins, it can get deliciously messy!When assembling the burger I recommend you spread the aioli on the bottom bun so the top bun is available for the egg.
Provided by Chef V
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 35m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
- Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
- Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
- Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.
Nutrition Facts : Calories 775.7 calories, Carbohydrate 32.1 g, Cholesterol 343.7 mg, Fat 54 g, Fiber 2.5 g, Protein 39.7 g, SaturatedFat 17.2 g, Sodium 1045.5 mg, Sugar 2.8 g
HAMBURGER AND CHEESY SCALLOPED POTATOES, EASY, CHEAP, DELICIOUS
Make and share this Hamburger and Cheesy Scalloped Potatoes, Easy, Cheap, Delicious recipe from Food.com.
Provided by culinarygoddess
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice potatoes in rounds (like potato chips), then boil about 15 min or until slightly tender.
- While potatoes boil, cook hamburger in skillet, and heat up soup (reason to heat soup is that its less lumpy when mixed).
- In 9x13 pan pour small amount of soup, then all of the potatoes and hamburger, top with remaining soup.
- Bake 15 min @ 375, top with shredded cheese, serve and enjoy!
- Very good with a side salad or french-style green beans.
Nutrition Facts : Calories 371.2, Fat 17, SaturatedFat 6.2, Cholesterol 56.8, Sodium 862.8, Carbohydrate 32.4, Fiber 3.1, Sugar 2.6, Protein 22
CHICKEN BURGER WITH ROASTED POBLANO AND ONION
This summer, cook up a spicier, zestier twist on the burger -- it's sure to become a new favorite. Poblano adds gentle heat to the topping for these burgers; if you like, serve them with watermelon and cucumber, plus lime wedges dipped in a mix of ancho chile powder and salt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Over a low gas flame or under the broiler, roast chile until charred, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.
- In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.
- Form ground chicken into four 4-inch-wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.
- Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion-and-chile mixture.
Nutrition Facts : Calories 456 g, Fat 21 g, Fiber 4 g, Protein 40 g
SCALLOPED POTATOES AND HAMBURGER
This reliable recipe has been in the family for years. I like the fact that it uses everyday ingredients so there's no running to the store at the last minute. - Doris Borneman, Forreston, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer half of the potatoes, onion and beef; sprinkle with salt and pepper. Repeat layers. In a bowl, combine the soup, milk and green pepper; mix well. Pour over top. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until potatoes are tender.
Nutrition Facts :
POTATO BURGERS
Some folks might call this recipe a form of Swedish potato sausage. I call it getting my meat and potatoes in one dish-deliciously!-Mary Arnold, Long Prairie, Minnesota
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine beef, potatoes, onion, salt and pepper; mix well. Shape into six to eight patties., In a skillet, brown patties. Add water; simmer for 15 minutes or until the patties are cooked through. Serve on hamburger buns, if desired, or as a breakfast sausage.
Nutrition Facts : Calories 148 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 177mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
PATRICIA'S POBLANO AND POTATO SIDE DISH
Mexican Recipes By Patricia Wriedt These are recipes translated into English and shared by Patricia Wriedt from Mexico City Potatoe side dish. http://mexicancooking.netrelief.com/wriedt/mexican_poblano_chile_and_potato_recipe.shtml
Provided by MomLuvs6
Categories Mexican
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Roast and peel the poblanos. Cut them in 1/2" pieces.
- Cook the potatoes in a steamer, microwave or in boiling water. Cut them in quarters.
- Fry the onions in vegetable oil. When transparent, add the peppers, potatoes, epazote, salt and pepper. Add the cheese and serve.
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