WOYP Day #67 Red Beans,Chickpeas& Oats Burgers with Garlic Parmesan Potato Wedges

It’s been a while since I made burgers and even longer since I made Potato wedges so last night we had these wholesome Red Beans, Chickpeas and Oats Burgers and Garlic Parmesan Potato Wedges on the side. My boys ate 2 burgers each and I didn’t hear any complaints about any of the ingredients so this was a big win haha! I often eat Whole Grain Rolled Oats for breakfast, soaked in milk and topped with loads of fresh fruit, honey and chopped nuts- almonds/ roasted cashews or unsalted pistachios. The boys don't like the texture and simply won't take a bite so I figured a great way to get in the goodness of Oats is to disguise it and give it to them in something they love - Burgers! :D 

If you own a food processor, and have canned beans on hand, this comes together in less than 10 minutes. If you don't have a food processor, you will need to chop the onions, garlic and grate the carrots. The beans are mashable by hand using a potato masher. The rolled Oats can be pulsed in a blender.

Red beans, Chickpeas & Oats Burgers:
You will need:

1 (8oz) can Red kidney Beans, rinsed and drained
1 (8oz) can Chickpeas (Garbanzo), rinsed and drained
1/3 cup red onion
4 pods Garlic (I used 3 large cut into pieces)
1 small carrot, peeled
1 tsp Black pepper powder

1 tsp Red chili flakes
Salt to taste
1/2 tsp Oregano
3 tbsp Organic Whole grain rolled Oats (regular if you don’t have Organic)
2 tbsp Cilantro, finely chopped

Panko Japanese style bread crumbs
Oil for shallow frying

Burger buns
Unsalted Butter,as needed
Cheese slices (Cheddar or any variety)
Fresh Avacado, thinly sliced
Tomato, sliced
Mayonnaise
Hot sauce (optional)

In the bowl of a food processor, using the shredder blade, grate the carrot. Add the onion and pulse. Now add the drained, rinsed red kidney beans and chickpeas, garlic, salt, red chili flakes,black pepper powder, oregano and Oats. Run on low speed for 15-20 seconds until everything is combined. Remove to a bowl and stir in the chopped cilantro. Refrigerate the mix for an hour. 

Butter the buns and toast on a pan. Shape the burger mix into patties. Heat a tablespoon or two of oil in a pan. Roll each patty in panko bread crumbs and place in the hot oil. Panko bread crumbs are larger crumbs and make for a crisp coating when cooked. Cook each patty on medium heat for 1-2  minutes on each side, until crisp. 

Remove to a plate. If assembling burgers immediately, place a slice of cheese on the hot patty.

To assemble - Spread two teaspoons of mayonnaise and hot sauce (is using) on the bun halves. Place 3 slices of tomato on the bottom half of the bun, top with the prepared burger patty with the cheese. Top with sliced avocado and then place the other half of the burger bun on top. Serve warm.

Garlic Parmesan Potato Wedges:
These gorgeous wedges are hard to resist! Leaving the skins on makes them rustic and crispy. 

You will need:
4 medium Potatoes, scrubbed clean
2 tbsp Oil
1 tbsp Unsalted butter
1 tbsp Garlic powder
1 tsp Black pepper powder
1 tsp Salt
1/2 tsp Oregano
2 tbsp Parmesan, grated
2 tsp Cilantro chopped

Preheat oven to 400F.

Scrub the potatoes with the skins on, using a food scrubber under running water. Pat dry with a paper towel. Slice each potato lengthwise into 4 and then cut each piece into 3-4 wedges. 

Place wedges in a large bowl. Melt the butter in a smaller bowl. Add the oil, salt, pepper, garlic powder, black pepper powder and oregano. Whisk to combine and pour over the wedges. Combine to coat evenly. Spread the wedges on a large baking sheet. Do not overcrowd and spread them out in a single layer. This will help crisp the wedges evenly.

Bake for 35-40 minutes, flipping the wedges halfway through the baking. Remove from oven, sprinkle with parmesan while still hot and toss. Top with chopped cilantro. 

Serve warm with Burgers and a side of ketchup. 

WOYP Day # 53 Spinach Corn Soup

We have had rainy, stormy days every now and then. Gloomy and cloud laden skies today, and plenty of rain. Though it is still warm outside, it felt like a Soup kind of day :) Spinach and Corn make a great combination in soup. This soup is light and is perfect with a sandwich to make a meal. 

Spinach Corn Soup: 
You will need: 

2 cups chopped Spinach
1/2 cup Yellow corn kernels (from a can, drained)
2 pods Garlic, finely chopped
2-2 1/2 cups water
1 tbsp Corn starch
Salt to taste
1/2 tsp Black pepper powder
2 tsp light Soy sauce
Salt to taste
1 tsp Sugar
2 tsp Oil

Heat oil in a saucepan. Add the chopped garlic and sauté until fragrant but not browned. Add the chopped spinach and corn. Cook for a minute until the spinach wilts but is still green, and then add water. Stir and then add the salt, pepper, soy sauce and sugar. Combine well and bring to a boil.Add little salt at a time, since the soy sauce is also salty.  Prepare a slurry of the corn starch using little water. Add to the boiling soup and stir. This will thicken the soup. Simmer and then turn off heat. Serve hot. 

That's it! A simple and heart warming soup for any season.

WOYP Day #31 Sesame Scallion Fried Rice with Chili Garlic Paneer

I often make Indo-chinese food at home. We enjoy mildly seasoned simple Fried rice to full on spicy versions like this Thai Basil Fried Rice and I’m constantly looking for ways to change things up with the humble fried rice. This is a mildly seasoned version amped with the nuttiness of the sesame oil which also adds a slight hint of heat. Paired with pungent scallions, it made it a little more than simple fried rice. We had it with Chili Garlic Paneer which I intentionally made spicy so it made a good combination. 

I use Brown sugar and like how it cuts the acidity and adds a mellow after taste which makes everything more yum :D Its totally optional and can be left out. 

 
Sesame Scallion Fried Rice
You will need:
1 cup Jasmine Rice or any long grained rice like Basmati
2 tbsp Vegetable oil
1 tbsp Hot Sesame oil
2 tsp Garlic, minced
1/2 cup finely chopped Onions
1/2 cup finely chopped Green bell pepper
1/2 cup finely chopped Carrots
1/2 cup finely chopped Cabbage
1/4 cup chopped scallions (Spring onions)
Salt to taste
1/2 tsp Black Pepper powder
1 tsp White Vinegar
2 tsp Soya sauce
2 tsp Brown sugar

Cook rice as per package instructions. Spread on a plate and allow to cool. 

Heat vegetable oil and sesame oil in a wok. Add the minced garlic and sauce for a few seconds until fragrant. Add the chopped carrots and bell peppers and stir fry until done. Now add the onions and lastly the cabbage. Saute until done. Season with salt and pepper. Save a tablespoon of scallions and add the remaining. Add the cooled rice and combine with the veggies. Drizzle the vinegar, soya sauce and add the brown sugar. Combine well and cook for a few minutes on low heat until the rice is heated through, 2-3 minutes. Adjust seasoning if needed. Top with the saved scallions and serve.

Chili Garlic Paneer: 

 
You will need:

1 cup cubed Paneer
1/2 cup cubed Green bell pepper
1/2 cup cubed Red onion
6 cloves Garlic, chopped
2 tsp Sambal (adjust to taste)
Salt to taste
2 tsp Brown sugar
2 tbsp chopped Scallions
1 tbsp Vegetable oil
Water as needed.

Whisk together:
2 tbsp Ketchup
2 tsp Soya sauce
1 tsp Sriracha
1 tbsp Cornstarch

Heat oil in pan. Add the chopped and cook until fragrant, taking care not to brown it. Add the cubed bell peppers and onions. Cook for a minute until 3/4th done. Add the whisked sauce and 1/2 cup water. Combine and add more water to make a thick sauce.Stir in the cubed Paneer.  Bring to a simmering boil. Lastly stir in the sambal and turn off heat. Top with chopped scallions and serve.