Tag Archives: onion

Baked Broccoli Burgers with Tahini Sauce


These are… unattractive, to say the least. They’re pasty looking, a general tan color and appear to be a pretty unexciting dinner. If you have cats, they look like they’ve been inside of a cat at one point.

But in an effort to try something I hadn’t ever tried with broccoli (something other than it steamed or in a stir fry), I found this broccoli burger recipe. No burger or meat of any kind in it, but I was a fan of the straightforward, simple list of ingredients. They’d be perfect if they didn’t look so unappealing.

Chop up some scallions and onions.


Mix in chick peas, cous cous, broccoli, bread crumbs, tahini, water, oil, and cumin.


BLEND IT. Muchly.


Shape into patties, bake them, and whip up the tahini sauce that’s also in this recipe. It’s April, we’re apparently getting lazy, people. I suspect these will be my only two broccoli recipes this month, but who knows! Maybe I’ll make up for it once I have time again.


Enjoy, you broccoli lover you.

Baked Broccoli Burgers


1/3 cup dry couscous
1 cup water
1 1/2 cups broccoli florets
2 teaspoons olive oil
1/2 cup chopped scallions
1/2 cup chopped yellow onion
2 teaspoons ground cumin
1 15 ounce can of chickpeas, rinsed and drained
1 tablespoon sesame tahini
1/2 cup panko breadcrumbs

Tahini Dressing
1/3 cup sesame tahini
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon sea salt


Preheat your oven to 400 degrees Fahrenheit. In a small pot, bring the water and couscous to a boil. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.

While the couscous sits, steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end).

In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens. Remove the onions from the heat and stir in the cumin.

Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor. Pour the mixture into a bowl and stir in the bread crumbs. Form it into patties and place the patties on a cookie sheet lined with foil.

Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.

To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.

Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town!

Original recipe from One Green Planet.


Baked Onions with Blue Cheese


Get ready. You’re going to see a lot of blue cheese in here over the next year. The other day on my way home from work I stopped for groceries and bought a container of blue cheese. No plans for it, just thought I should have it. Then once I got home I realized all I wanted for dinner was some sort of food vessel that would get this cheese from counter to stomach. Pronto.

Lucky I have all these onions sitting around.


Just chop ’em up.


Put them in a baking pan.


Mix up blue cheese, butter, parsley, milk, and Worcestershire sauce.


Smother them onions, bake for 30 min at at 400 degrees and you’re good. And IT’S good.

Baked Onions with Blue Cheese


3 large onions (recipe I’d found suggested Vidalia, but I had white)
8 ounces crumbled blue cheese
1 tablespoon milk
3 tablespoons butter, softened
2 teaspoons Worcestershire sauce
1/3  cup chopped fresh parsley (I didn’t have it)
1/4 teaspoon ground pepper

Preheat oven to 400 degrees. Lightly grease 9″ x 13″ baking dish, set aside. Slice onions lengthwise, about 8 wedges each, put in dish. In a bowl, combine cheese, milk, butter, Worcestershire sauce, parsley, and ground pepper. Spoon over onions. Bake for about 30 minutes or until brown and bubbly.

Original recipe here.

Caramelized Onion Dip with Greek Yogurt and Cream Cheese

I loves me some onion dip. Normally the main component is a loh-hotttt of sour cream, so it’s safe to say I’ve never made “real” onion dip. I was always so enchanted with the sour cream, to be honest. But this is what the project is for! Making things.


That top pile is loads of onion, garlic, and thyme. Bottom is scallions. All that gets added to these is Greek yogurt and cream cheese. Not as bad as mayo and sour cream, amirite? Nom nom.

This photo might look a liiiittle gross, but damn, this was good. Normally, french onion dip tastes pretty salty (maybe it’s the chips I eat it with), but this was somehow sweet and cheesy and delicious. DELICIOUS. I’m not sure I can go back to the mix ever again.


I roughly followed the recipe below, BUT. Used one white, one red, and one yellow onion, as the grocery store was a bit onion-shy. I also cooked them for about 40 minutes, adding a little bit of brown sugar at the end.

Caramelized Onion and Garlic Dip

1/4 cup olive oil
1 teaspoon fresh thyme leaves
1 shallot, peeled and chopped
2 cloves garlic, chopped
1 large Spanish onion
1 Vidalia onion, finely chopped
3 cipollini onions, finely chopped
1 medium red onion, finely chopped
Salt and freshly ground black pepper
1 cup fat-free Greek yogurt
1 cup reduced-fat cream cheese
3 scallions, chopped (about 1/2 cup)
1 bunch fresh chives, chopped (about 3 tablespoons)

In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.

In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.

Link to the original recipe here.

January: Vegetarian Quinoa Chili

So, no. I didn’t plan ahead. I’ve found myself on January 5th making something that has several vegetables in it so that I can decide which one will be January’s vegetable after the fact. I’ll let you know what I decide.

quinoa-chili2But this vegetarian chili (from Two Peas and Their Pod) was damn good. And seriously surprisingly filling. The only thing I should point out is that my grocery store was out of red peppers (alleged snow apocalypse scared people into stocking up on veg), so I replaced it with corn. I also used a jalapeno, but a little less chili powder. Not a big spice person, but this had a good kick.

Maybe I’ll need to get better at this, but though the above is what theirs looked like. Below is what mine looked like. Throw some cheese and sour cream on top, and it’s goooooold.

Processed with VSCOcam with f2 preset

My plan is to decide on one of the vegetables involved as the January vegetable. Probably zucchini? I’m not going to lie to you guys, I don’t have my shit together. It makes enough for several days, though, so I won’t need to decide for a few days. Recommend!

Vegetarian Quinoa Chili

Yield: Serves 10-12

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

This hearty chili is made with beans, vegetables, and quinoa. Meat lovers and vegetarians will love this chili!


1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 ounce) cans black beans, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
3 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2-3 tablespoons chili powder, depending on your taste (we used 3)
1 tablespoon ground cumin
Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.


1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Note-garnish the chili with green onions, avocado slices, cheese, sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes well.