Falafel Burger with Guacamole

FullSizeRender 2

Two posts, back to back, two days in a row?! Who is this girl!? Where did she come from!

I made these burgers for dinner tonight, which were incredibly tasty. I served them alongside snapea crisps. I’m about to start holiday celebrations tomorrow, so this was a great light meal before I start pigging out.

The green avocados are calling out to Eat Your Greens – so here is my submission!

eat your greens logo

Falafel Burger with Guacamole

Ingredients
1/4 onion, chopped
1 clove garlic, minced
1/2 tsp olive oil
1/4 tsp cumin
1 15-oz can chickpeas, drained
6 sage leaves
pinch of crushed red pepper
pinch of baking powder
1/2 tbsp all-purpose flour
1/2 tbsp water
1 ripe avocado
1/2 lemon, juiced
2 hamburger buns
1/2 tbsp mayonnaise
1 tomato, sliced
salt and pepper, to taste

Directions

  1. Preheat oven to 400.
  2. In a skillet, heat the olive oil. Add your onion and garlic with the cumin and cook until tender and golden brown.
  3. In a food processor, process together the chickpeas and sage. Do not over process. You do not want to create a paste. You just want to break down the chickpeas.
  4. In a bowl, combine the chickpeas and onions. Stir in the crushed red pepper, baking powder, flour, and water.
  5. Make patties of the chickpea mixture. Place on a baking sheet. Bake for 25 minutes.
  6. While the patties are cooking, in a blender combine the avocado, lemon juice, and salt and pepper to taste. Puree together until smooth. If it is not smoothing out, add some water a little at a time.
  7. Toast your hamburger buns.
  8. Spread the bottom bun with mayonnaise. Top with a chickpea patty, guacamole, and tomato slices.

* serves 2

Advertisements

Master’s Eggs

IMG_9824 I picked my favorite Halloween movie for this month’s Food n’ Flix! I’ve been awful about updating my food blog and life has been crazy this October, but I couldn’t let this one get by me, considering I’m the host. While not a traditional foodie movie, I had so many ideas when I watched this movie. I actually was going to make a Bloody Mary – but it just never came together and by this point in the week, I’m not about to drink some vodka on Monday night, because I won’t be getting up in the morning if that were the case. I also had the idea of candy apples or really, anything with candy.

Hocus Pocus is my absolute favorite Halloween movie. I always watch it the first day of October, because I love Halloween and I love this movie. In fact, I love this movie so much I’m dressing as Winifred Sanderson for Halloween this year.

It tells a story of three witches who were hung during the Salem Witch Trials, when they were stealing the soul’s of children to have eternal life. Their home was made into a museum. Now fast forward to the 1990’s. A teenager, Max, accidentally summons the Sanderson sisters who begin their hunt to steal the souls of children once again. Max, his little sister Dani, and his crush Allison work together to stop the witches. During this, they meet a wide array of characters, including a zombie and a black talking cat.

My dish focuses on a scene in the movie when the sisters are walking around the trick or treaters. They meet a man dressed in a devil suit and his grumpy wife, who no doubt is grumpy because she wants to watch TV in her curlers but her husband insists on inviting three strangers into their house and being a big ol’ flirt.

hocus-pocus-satan

The witches don’t understand this whole ~costume~ thing and think this goofy old flirt in a devil’s suit is actually their “Master.” He doesn’t have a huge role in the movie, but he’s pretty hilarious and the Sanderson sister’s reaction to him is priceless. So, I decided to make something for him (and I needed to make it with something I had in the house already.)

So, say hello to Master’s Eggs! And join us next month at Culinary Adventures with Camilla and watch The Hundred-Foot Journey.

FoodnFlix

Master’s Eggs

Ingredients
6 hardboiled eggs
1/2 avocado
1 tbsp mayonnaise
1/2 tsp sriacha
1/2 tsp ground pepper
salt to taste

Directions

  1. Cut your hardboiled eggs in half. Remove the egg yolk without tearing the white and place it in one bowl. Place the white halves on a plate.
  2. Add the avocado, mayonnaise, sriacha, black pepper, and salt in the bowl with the yolks. Smash together with a fork.
  3. Spoon the mixture into the whites.
  4. Sprinkle with pepper.

Tempura Sushi Salad

IMG_9092

 

This month the movie at Food ‘n Flix was very different than the one I hosted last month. Instead of a French dystopian movie, this month’s movie is a documentary about a Japanese sushi chef. Camilla is our host this month, having picked this documentary with its beautiful shots of sushi.

If anyone knows sushi, it’s Jiro. But frankly, this movie didn’t inspire me to make sushi – it terrified me. I’ve never done it before, so I knew any attempt from me would be laughable. I can just see it. It’s embarrassing even in my head. Maybe one day I’ll try sushi, but then not document my failure, because who wants everyone to see that? Being that Jiro is a huge perfectionist, I think he would have appreciated my refrain from trying to participate in his art.

In the film, Yamamoto tells us that there are five attributes of a great chef:

1. Take your work seriously
2. Aspire to improve
3. Maintain cleanliness
4. Be a better leader than a collaborator
5. Be passionate about your work

I am not a cook. I am an amateur that cooks for myself and my boyfriend. I enjoy food, but I am no cook. But I find these attributes so important to employ in all fields of work, to be a good lawyer I’ll need many of those traits as well. The only that might not quite apply is 4, because I think leaders also need to collaborate, but those five attributes can be applied to more than just cooks.

Be passionate.

Anyway, because I did not feel inspired to make sushi, I took it and ran with it a bit. I decided I’d use all the things I love in sushi and make a salad. Though I actually really love raw tuna in my sushi (along with other raw fish,) I’m not sure of where I could get fish fresh enough to eat raw and I didn’t want to chance severe sickness. I instead made tempura with shrimp and green beans. Considering my favorite sushi roll is the spider roll (with fried soft shell crab, yumm!) making tempura for my sushi salad seemed appropriate.

FoodnFlix

Join us at Food ‘n Flix, get inspired, be passionate.

Tempura Sushi Salad

Ingredients
1/2 cup white wine
1/2 tsp salt, divided
8 shrimp, peeled and deveined
a handful of green beans with the ends snapped off
1/4 cup flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 tsp sugar
1/2 cup shortening, divided
1/2 tsp baking powder
1 cup cooked rice
2 carrots, diced
1/2 cucumber, diced
1 sheet nori, cut into strips
1 avocado, diced

Directions

1. Marinate the shrimp in the white wine and 1/4 tsp of salt for 20 minutes.

2. Mix together flour, ice water, cornstarch, egg yolk, sugar, 1 tsp of the shortening, baking powder, and 1/4 tsp of salt. Once well mixed, coat the shrimp and the green beans with the batter.

3. Heat the shortening in a cast iron skillet or a wok. Once hot add the shrimp and the green beans, in batches, a few at a time. Cook the shrimp about 3 minutes per side, until golden brown. Flip and cook for about 3 more minutes on the other side. Continue until all the shrimp and green beans are fried. Let drain on a paper towel.

4. Put your salad together in a bowl. Add 1/2 cup of rice in each bowl. Surround with the cucumber and carrot pieces. Top with half of the tempura per bowl. Top with avocado and nori.

(serve with soy sauce if you want some!)

* serves 2
* besides Food ‘n Flix, this dish is shared with #FoodieFriday & Foodie Friday

Killer BLT

 

As you may know, this month I’m hosting the Food ‘n Flix movie. For October we’re watching Attack of the Killer Tomatoes. Check out the announcement post here. This movie is so bad, it’s good. I hadn’t actually seen it before. I laughed the entire movie. The jokes are so bad, the cinematography is so bad, the story line is pretty awful. But that’s the beauty in it, and I laughed and laughed.

When your BLT starts to attack, you know you have a problem.

Luckily the tomatoes I used on my BLT weren’t killers. I think I actually killed them with how I devoured this sandwich.

Killer BLT

Ingredients
3 slices sourdough bread
8 slices center cut bacon
3 tbsp mayonnaise
1 tsp adobo sauce
2 tomatoes, cut into thick slices
2 leaves lettuce
1 avocado, sliced
salt and pepper

Directions

1. Preheat oven to 400 degrees. Place the bacon on a cookie sheet with raised edges. Bake for 20 minutes until crispy.

2. While the bacon is cooking, toast the bread. Mix together the mayonnaise and adobo sauce in a small dish.

3. Spread some of the mayonnaise on one piece of bread. Lay four pieces of bacon on the bread. Then add the lettuce, avocado, and tomato slices. Sprinkle salt and pepper on the tomatoes.

4. Spread the mayonnaise on another slice of bread and lay it face down on top of the tomatoes. On the top of this slice of bread, spread more mayonnaise. Layer the bacon, lettuce, tomato, and avocado, and more salt and pepper. Spread the mayonnaise on the last piece of bread and lay it face down on top of the tomatoes.

5. Cut in half and try to fit in your mouth!

* makes one sandwich
* Besides Food ‘n Flix, this dish is shared with Foodie Friday & Foodie Friday