Feeds:
Posts
Comments

Archive for the ‘dressings’ Category

The Zatar Burger is born, and just in time for Memorial Day Weekend! The bright dipping sauce is a mix of hummus, ketchup, a splash of mustard, and a generic (but good) Arabic spice blend. Thin out the sauce with water if you need to.

Sometimes nothing’s better than a burger. While I love my salads dearly and mainly eat a plant-based diet, sometimes a good old-fashioned wallop of protein is the only way for me to go. I blame my Type O blood for the periodic protein craving. Oh, and coming from a long line of people who know their way around kebabs, burgers, and all manner of meats certainly doesn’t help either. 😉

I'm feeling festive lately. Mainly because a holiday weekend looms. (I get the actual holiday off this time, which is great). But the festive feeling might also stem from the fact that I was a "fit model" this week for my friend Denise's bridesmaid dress shopping expedition. As one of her bridesmaids, I might get to wear this lovely number to her wedding in March.

With Memorial Day around the corner, I figured it’d be timely and tasty to offer up a creative burger option.

Burgers are fun because you’re only limited by your imagination as to how you can pump them full of flavor. Just make sure to buy the best organic, humanely raised, grass-fed meat you can afford, to ensure your burgers aren’t pumped full of hormones as well.

An easy and festive burger to make.

Recently, I was in the mood for a creative burger with a Middle Eastern flavor. Okay, I know some of you are thinking, “Why not just make kebab? Duh!” Point taken, but I wanted something that was more East Meets West. Plus, I wanted to enjoy that decadent brioche roll/burger bun that was lurking in my freezer! Dear Lord how I love a good brioche, or a challah bread for that matter. Siiiiggghhhhh. . .

So I tossed together some organic bison meat (it’s leaner than beef), some steak seasoning, some zatar (more on that later), olive bits, sundried tomato bits, fresh grated onion and grated garlic. Then I bound everything with a splash of ketchup and Worchestshire and voila! The Zatar Burger was born! A juicy, flavorful, and creative burger that almost didn’t need the brioche bun to taste perfect. Oh, and for the record, I photographed this burger on a  multi-grain bun because it (surprisingly!) looked much nicer than the brioche. Which was moot, because the brioche was long gone by the time I got around to photographing this recipe anyways, but I digress.

An example of zatar. Some mixes are greener. Some are more earth-toned. All are delicous.

Onward to zatar. What is it?  I blogged about it here, but a quickie explanation for now is that it’s an aromatic herb and sesame seed blend popular in many Middle Eastern countries. Sesame seeds and dried, milled herbs form this versatile powdery substance. Some of the traditional ways of serving it are on breads or as a dip when you soak some in olive oil.

I like to think outside of the traditional methods, and often use it in salads, sprinkled onto veggies of all sorts, and of course, in today’s burger.  Don’t have zatar on hand? No problem; an equal amount of herbs de Provence will do. Don’t have that either? Sprinkle in some oregano, dried thyme, and sesame seeds to approximate that fantastic zatar taste.

Zatar Burgers

Ingredients:

1 pound lean ground meat (beef, lamb, bison, or a blend of all three or any two)

1 medium onion

1 large clove of garlic

3 Tablespoons Zatar blend of choice OR 3 Tablespoons herbs de Provence plus 1 teaspoon sesame seeds OR 1 Tablespoon each of thyme, oregano, and sesame seeds.

2 Tablespoons grill seasoning of choice (more if needed)

1 scant teaspoon cumin powder

2 Tablespoons ketchup

1 Tablespoon Worcestershire sauce (optional)

1-2 Tablespoons sundried tomato bits

1-2 Tablespoons olives pieces (no pits, of course!)

4 burger buns or rolls of choice

Salad mix of choice

Hummus ketchup (see note at bottom of recipe)
Directions:

1. To prep burgers, grate half of onion and garlic into a bowl. (Cut the rest of the onion into slices to grill alongside burgers) Add in all spices, including zatar and stir. Then add in wet ingredients (ketchup and optional Worcestershire sauce) and stir again. Finally, add in olive and sundried tomato bits, and mix well.

2. Add in ground meat, and mix gently with hands to incorporate spice paste mix into meat. Don’t overwork. Form into four equal size patties, and grill on indoor or outdoor grill of choice until desire doneness is reached. When you flip the burgers, add the onion chunks to the grill to cook.

3. Arrange burgers in desired manner–on buns, atop a salad, or even wrapped in pita or lavash bread. If desired, serve with burger fixing of your choice. My preference is to serve them with slabs of grilled onion and hummus ketchup (recipe in note below).

NOTE: Optional Flexible Hummus Ketchup: Use a fork to mix together equal amounts premade hummus and ketchup in a small bowl. Add in a splash (teaspoon) of mustard, and a tablespoon of any Arabic spice blend. If you want a redder dip, add in some paprika or increase the amount of ketchup. If dip tastes too sweet, balance the flavor with some lemon or lime juice. Mix well and serve with burgers as a dipping sauce. For a garlicky kick, grate in some garlic. If a spicier flavor is desired, add a pinch or two of cayenne pepper.

Read Full Post »

Just a little tahini-red pepper-cumin dressing that I whipped up in a blender, but it's an oh-so-tasty way to dress a salad.

We’ve talked before about how I eat a lot of salads. Love them! So dressing them properly and deliciously is of the utmost importance. Dressing a salad isn’t so different from dressing one’s self, I suppose. Now I’m much more foodie that fashionista any day, but there are indeed parallels when it comes to this dressing business.

Dressing a salad with a tasty, inviting option reminds me of donning a gorgeous outfit paired with the perfect accessories. Sometimes the accessories even steal the show and garner the most compliments!

As for accessorizing my salads, I avoid the bottled stuff unless I’m in a situation where there’s no practical way to make my own dressing. Even the best bottled dressings don’t hold a candle to a good, homemade dressing, IMHO. Fighting words? Maybe!

Check out the accessories I chose to go with this outfit--gold heels and some fun bangles. Nope, wasn't going for the minimalist look that night at my friend's traditional Afghan wedding!

Yeah, dressings usually have fat, but can be good fat, especially in moderation and if the dressing motivates you to eat more salad and veggies. Here’s my latest salad dressing creation, with it’s brick-red color and the bold flavors of mellow tahini, sweet red pepper, and earthy cumin give it that Middle Eastern vibe I love so much. It has a hint of spice and a pleasant smokiness in the background.

Oh, and I even snuck in some super healthy flax seeds, which are great for, among other things, the skin and digestive system. Cuz I’m stealthy healthy like that ;-)!

You can bet we’ll be whipping up a batch of this brick red beauty this weekend at the Yoga retreat I’m hosting.

For now, mas-salama and shanti, ya’ll!

Tangy Tahini Red Pepper and Cumin Salad Dressing

In a blender, combine:

4 Tablespoons tahini paste

2 Tablespoons flax seeds

2 Tablespoons nutritional yeast (optional, but worthwhile, as it gives a subtle cheesy flavor

2 large garlic cloves

3 scallions, chopped, or 2 Tablespoons of onion, chopped

1 Tablespoon of paprika

1 teaspoon red pepper paste, or 1/4 of a fresh or roasted red bell pepper

1 teaspoon of cumin (more if you want!)

Squeeze of lemon (optional)

Water for blending

Salt and pepper to taste (optional–I found I didn’t need any!)

1. Put all ingredients except water into the blender. Add enough water so that everything can move around when the blender’s on. Add more water as needed to create the desired consistency. Taste and adjust seasoning if desired.

Read Full Post »

No need to chop anything for today's recipe. Just rip the parsley and cilantro leaves right off of their roots, wash, and toss into the blender with all of the other ingredients.

Think whipping up a fantastic salad dressing with just a few ingredients can’t happen unless you work in a chemistry lab of a Major Food Company? Think again. After reading today’s post, you may never see making your own dressing in quite the same light. Today I’m showing you how to put together a healthy, clean, and very herbal salad dressing. In fact, once you get the hang of making your own dressings, you’ll start to see the store-bought stuff as sooooo not worthy.

I have a love-hate relationship with one of today’s key ingredients–fresh herbs. Love the taste, love the flexibility, and of course, LOVE their invigorating color. But my inability to keep them alive in planters has me walking around with some sort of a complex, convinced I have a black thumb. What kind of woman can’t grow her own herbs? (Feel free to insert your obvious growing-your-own-herbs joke here).

This inability to grow my own food may or may not be the case. Herbs can be quite delicate, I’m told. (Except mint. . .that stuff just holds on and on and on!) Other herbs? Sometimes they even have the nerve to go a dry up on me a day or two after purchase, even when kept in a glass with a bit of water feeding them. Whaddup with that?

Cilantro (fresh coriander) makes a killer dressing, whether fresh (as in this photo), or sad and drying (as mine was).

So today I noticed the cilantro (fresh coriander) I bought not two days ago was looking dry and sad. So was the parsley. Instead of tossing them, or tossing them and feeling guility about the fact that I don’t (yet) compost, I decided to make herb dressing out of herbs.

This was a real “use it up” moment–I even tossed in the last of my current bottle of apple cider vinegar to make way for the new bottle I got on sale earlier in the day. A quick whir in the blender, and voila! A light, fresh dressing that will make every salad this weekend (and maybe a couple beyond) taste bright and, well, herbal.

All amounts below are extremely approximate, and flexible. Feel free to adjust the amounts of the ingredients to your taste. Also feel free to play around with the herb combo. It’s not like I’m coming over to your place to make sure you’re only using cilantro and parsley 😉

Weekend Use It Up Cilantro Parsley Dressing

1 small bunch cilantro (aka fresh coriander)

1 small bunch parsley

3 large garlic cloves

3 Tablespoons apple cider vinegar (or other vinegar of choice)

3 Tablespoons nutritional yeast (optional)

2 Tablespoons olive oil

1 Tablespoon agave nectar or honey

Pinch each of salt and pepper

Filtered water as needed


Directions:

1. Toss all ingredients except water into a blender. Add enough filtered water to blend. You can always add more water to thin it out if needed. Blend until smooth.

2. Taste, adjust seasoning, and re-blend as needed.

3. Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use.

The final product looks a lot like this. I’ll get my own photo up here soon. Have a great weekend, everyone!

Read Full Post »