Thursday, August 25, 2011

Cheesy Stuffed Burgers

August 2011
Sometimes you make a recipe that is so yummy, you just want to share and it has nothing to do with pressure cooking.  These recipe I found in the parade magazine by Gwyneth Pultrow.  However we tried the burgers in the George Foreman and the cheese came out of the burger.  You should probably grill them like the recipe suggests.  They were still yummy.

Cheesy Stuffed Burgers

1 Tbsp. EVOO
1/2 cup peeled and finely minced yellow onion, I also put in a clove of minced garlic.
1 Tbsp. very finely chopped fresh rosemary.  For 1/2 recipe I put 1 Tbsp.  I loved the rosemary flavor.
1 lb. ground turkey or chicken
1/2 tsp. salt and 1/4 tsp pepper
1/2 cup coarsely grated cheese of your choice.
4 sprouted grain or whole-wheat burger buns.

Heat oil in a small skillet, over low heat.  Add onion and rosemary, cook until soft and sweet, about 10 minutes.  Let onion mixture cool a bit and put it in a large mixing bowl with turkey, salt and pepper.
Combine ingredients.  Divide mixture into quarters.  Cut each quarter in half and form into 2 patties.
Place 2 Tbsp. cheese on one patty, place other patty on top, pinch edges together.  Repeat with remaining patties.  Preheat grill to high.  Cook burgers 5 minutes on one side; flip then cook until burgers are browned and firm, about 4 minutes.  Serve with your favorite fixing.

We fixed sweet potato fries with these burgers. 
Cut sweet potato in wedges or fries.  Put on a cookie sheet with parchment papers.  Use any oil to coat the fries, add any spices.  We used Pennsy's Northwoods, we have also used there Italion Herb mix.  Bake at 400 degrees for about 20 minutes.
We also had fresh tomatoes, cucumbers and peaches from our garden.  It was a fun meal and oh so good.  I usually don't like chicken burgers but these are really good.

Tuesday, August 16, 2011

Taco Rice

I love to cook rice in the pressure cooker.  I have learned recently taking a class on grains, that if you soak your rice 8-12 hours, you can cut your time pressuring by half.  And it makes really good tasting rice. We made this recipe while Dylan and Karly were here for a couple of days one night for dinner and they loved it.  In fact, we fed the Missionaries Taco Rice last night and they also loved it.  One Missionary's comment: "I think I will made Taco's from now on with rice instead of tortillas", and the other Missionary had 2 helpings.  But with Missionaries you can't judge if a recipe is good or not, as they will eat anything.

Taco Rice:

2 cups cooked rice (We used the Orgainic Harvest Medley from Cosco).  Soak all day 1 cup rice to 1 1/2 cups water.  Rinse and drain and put in pressure cooker with 1 1/2 cup water and 1/4 tsp. salt.  Pressure for 10 minutes, release.  Drain extra water off.  Extra rice you can keep in the refrigerator or freeze and use in salads or with fish.

1 lb. ground beef or turkey
2-3 Tb. Taco seasoning
1/4 cup water.
Brown ground beef or turkey until nice and brown and fully cooked, add taco seasoning and water, simmer for about 2 minutes.

Optional Toppings:
Refried Beans
Shredded Lettuce
Shredded Cheese
Chopped Onion
Sliced Black Olives
Diced Avocado
Sour Cream