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Show 17.10
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Vegetarian Lentil Burger, Garlic Yogurt Sauce and Sweet & Savory Brussels Sprouts with Walnuts and Dried Cranberries
Guest Chef Liz Alexanian

Vegetarian Lentil Burgers
Serves 6 burgers or 12 mini burgers
2 cups cooked black lentils
2 large eggs
1 small carrot, grated
½ red pepper, small dice
2 to 4 cloves garlic, minced
1/2 teaspoon salt
½ teaspoon black pepper
½ teaspoon tumeric
1 onion, finely chopped
1 cup toasted fine (whole-grain) bread crumbs
Non stick cooking spray or canola oil

1. Combine the lentils, red pepper, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's o.k. if many of the lentils remain whole.
2. Pour into a mixing bowl and stir in the carrot, onion,  minced garlic, black pepper, and tumeric. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick mini patties.You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
3.Spray the non stick cooking spray (canola oil can be used as well)  in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties.

Yogurt and Garlic Sauce for Burgers
2 cups plain yogurt
1 persian cucumber, small dice
2 cloves garlic, minced
Salt to taste

For sauce, combine yogurt, cucumber, garlic,  dill, mint, black pepper, salt and hot pepper sauce, if desired, in small bowl. Serve sauce over burgers.

Brussel Sprouts with Walnuts and Dried Cranberries
Serves 6
2 tsp. olive oil
½ cup coarsely chopped toasted walnuts
1½ lb. Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (¼ cup)
1 clove garlic, minced (1 tsp.)
¼ cup coarsely chopped dried cranberries
1 Tbs. agave syrup
1 Tbs. walnut oil

1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.
2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.
3. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.