In an effort to take some of the pressure off myself encourage The.Boy to exercise his first amendment rights (you know, freedom to eat whatever he wants…even though in our apartment it’s really freedom to eat whatever I’ve decided to cook for him), I’ve tasked him with choosing one dish to add to our menu plan each week.
Now, lest you think I would give him free range to choose any recipe in the history of recipes, which could admittedly be quite daunting (and would inevitably end up with him requesting pizza and/or steak for dinner every week), in actuality I introduced him to my Pinterest boards and said “Go crazy.”
He, apparently, took that literally.
You see, when I first came up with this little scheme of mine, I had visions of him meticulously going through each and every pin and carefully choosing the one that he was really craving that week.
You know, because that’s what I would have done.
And instead, what I got was a kind of Russian Roulette version of a selection process in which he scrolls through my boards on my iPad like a man unhinged, closes his eyes, and then points his finger at the screen.
Way to leave our whole lives dinners up to fate, babe.
The first recipe he “chose” was for these veggie burgers. And before we took our first bite, he looked at me and said, “So if they’re good, you can tell people I picked them. And if not…it’s all your fault.” (Typical.)
Well, let me tell you that he had two that night. Pretzels buns and all.
I guess he liked them.
And really what’s not to like? The burgers are stuffed with some of my favorite superfoods – chickpeas, quinoa, sweet potatoes – and are encased in a pretzel roll.
It just doesn’t get much better than that.
Unfortunately, this also means that The.Boy feels entirely justified in his method of recipe “selection”…but if it turns out this well every time…well I just can’t argue with that.
**The winner of the Whole Foods Gift Card giveaway from a few weeks ago is Amy of uTry.It! I’ll be emailing you!!
One year ago…Red Wine Buttercream Frosting
Two years ago…Coriander Tofu Tostadas with Refried Beans and Grilled Fennel, Lemon Blueberry Cheesecake Bars
Three years ago…White Bean Dip on Turkish-Style Pita Bread, Coconut Rice Pudding Cake with Raspberry Compote
Four years ago…Artichoke and Kalamata Olive Tapenade
Sweet Potato Chickpea Quinoa Burgers with Spiced Yogurt Sauce
Makes 8, adapted from Ambitious Kitchen
- 1 tsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp ancho chili powder
- 1 tsp salt
- freshly ground black pepper
- 1 medium sweet potato
- 1 (15 oz) can chickpeas
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 1 cup dried quinoa, cooked
- 1/2 cup panko
- 1 egg
- 2 tsp sriracha
- 1/2 tsp dijon mustard
- 1 cup nonfat greek yogurt
- 1 tsp honey
- 1/4 tsp salt
- Heat the olive oil in a skillet over medium heat. Add the onions and garlic and saute until soft, about 2-3 minutes. Remove from the heat.
- Poke the sweet potato all over with a fork. Cover in damp paper towels and microwave 3 minutes on each side, until tender. When cool enough to touch, remove skin.
- Place the onion mixture, chickpeas, sweet potatoes, cumin, ancho chili powder, 1 tsp salt, cilantro, and parsley in a food processor and pulse until slightly chunky but still smooth. Place mixture in a bowl. Stir in quinoa, panko, and egg until combined. Season to taste with salt and pepper. Divide burger mixture into 8 patties place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
- Preheat oven to 350. Bake burgers for 30-40 minutes or until cooked through, flipping halfway through.
- For the spiced yogurt sauce, stir together the sriracha, dijon mustard, greek yogurt, honey and salt.
Salted Pretzel Rolls
Makes 8 rolls, adapted from Bake Your Day
- 1 1/2 cups warm water
- 2 tbsp light brown sugar
- 1 tbsp active dry yeast
- 5 tbsp unsalted butter, melted
- 2 1/2 tsp kosher salt
- 4 cups bread flour
- 1 tsp canola oil
- 3 quarts water
- 3/4 cup baking soda
- coarse sea salt
- Line 2 half sheet pans with parchment paper.
- Combine the water, brown sugar, yeast and butter in the bowl of a stand mixer fitted with the dough hook attachment and stir until combined. Let sit for 5 minutes.
- Add the salt and flour and mix on low speed until combined. Increase the speed to medium and mix for 3-4 minutes or until the dough is smooth and pulls away from the side of the bowl. If the dough still sticks to the side of the bowl after mixing for a minute or so, add in flour a tablespoon at a time until it doesn’t do this (I had to add about an extra 1/4 cup).
- Remove the dough from the stand mixer and form into a ball. Oil a large bowl with olive oil. Add the dough to the bowl and roll to coat with the oil. Cover with plastic wrap and let rise in a warm spot for about an hour or until doubled in size.
- Preheat oven to 425.
- Bring the water to a boil over high heat and add the baking soda.
- Remove the dough from the bowl and divide into 8 rolls, forming each into a ball. Place each on the parchment-lined baking sheets.
- Boil the rolls, 4 at a time, for 30 seconds, making sure to splash with water so that they are evenly coated. Remove from the solution with a fine-mesh strainer and put back on the baking sheets.
- Sprinkle with coarse sea salt and cut an x into the top of each roll. Bake for 15-16 minutes or until rolls have reached the desired shade of brown, making sure to watch closely at the end so that they don’t burn.