Pecan and Mushroom Burgers

[nverland]

Pecan and Mushroom Burgers

2/3 cup bulgur
3/4 teaspoon salt, divided
1 cup boiling water
6 teaspoons extra-virgin olive oil, divided
8 ounces white or brown mushrooms, stems trimmed, wiped clean and chopped
1 1/2 cups chopped onion (1 large)
1 1/2 tablespoons balsamic vinegar
3/4 cup pecan halves
Blue Cheese Sauce, optional
1 large egg, lightly beaten
1/2 cup fine dry breadcrumbs
Freshly ground pepper to taste
8 whole-wheat buns (optional)
Watercress for garnish

Preparation:
1.Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.

2.Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.

3.Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.

4.Prepare Blue Cheese Sauce, if using.

5.Combine the vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the bulgur; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.

6.With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each.

7.Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Meanwhile, split and toast buns, if using, to serve the burgers on. Garnish the burgers with watercress and the cheese sauce, if desired.

Eggplant-Pepper Tomato Sauce

[black-raven135.livejournal.com]

TIME/SERVINGS
Total Time: 1 hr 30 mins
Makes: 7 cups

INGREDIENTS
1 pound eggplant (about 1 medium eggplant)
Kosher salt
2 medium red, yellow, or orange bell peppers
1 medium yellow onion
4 medium garlic cloves
8 tablespoons olive oil
Freshly ground black pepper
1 (28-ounce) can diced tomatoes, drained
2 cups low-sodium vegetable broth or water
2 tablespoons coarsely chopped fresh oregano leaves
1/3 cup coarsely chopped fresh basil leaves
1/4 cup coarsely chopped fresh Italian parsley leaves

INSTRUCTIONS

1. Trim and cut the eggplant into medium dice; place in a colander in the sink. Generously salt the eggplant and toss to coat. Weight it down with a bowl (the bowl should be pressing on the diced eggplant without crushing it) and let drain for 20 minutes.


2. Meanwhile, cut the remaining vegetables: Core and seed the bell peppers, then cut them into medium dice. Place in a large bowl. Cut the onion into medium dice and add it to the bowl. Finely chop the garlic cloves and add them to the bowl. Set the bowl aside.


3. When the eggplant is ready, lightly blot it with paper towels to remove any excess moisture. Heat 6 tablespoons of the olive oil in a large straight-sided skillet or frying pan over medium heat until shimmering. Add the eggplant in an even layer and let it sit, undisturbed, until it begins to soften, about 5 minutes. Stir and continue cooking, stirring occasionally, until the eggplant begins to brown, about 8 minutes more. Remove the eggplant to a medium bowl and set aside.


4. Add the remaining 2 tablespoons of olive oil to the pan and heat until shimmering. Add the reserved bell peppers, onion, and garlic and season generously with salt and pepper. Cook, stirring occasionally, until softened, about 8 to 10 minutes.


5. Add the browned eggplant, canned tomatoes, vegetable broth or water, and oregano and stir to combine. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the vegetables are very soft, about 30 minutes.


6. Stir in the basil and parsley. Taste and season with additional salt and pepper as needed.

Moussaka

[delissimo.livejournal.com]

I really want to visit Greece and also I want to enjoy a Greek salad and homemade moussaka. I hope that my recipe is very tasty and it is like in Greece, I really tried to copy it. Have you tried moussaka in Greece?



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