Monday, May 23, 2016

The Best Burgers

The grill is open and burgers are on the menu for tonight.


Soak 2 slices of rye bread in milk, add just to milk enough to moisten the bread. Squeeze out excess liquid.
Tear up the bread, like when you make meatballs.
Add the bread to the meat and add about a teaspoon of A-1 Sauce and about a teaspoon of Horseradish sauce. Mix ingredients together.
Form the hamburger patties the same size as the rolls you will be using.
Make an impression in the middle of the patties, this will keep them from shrinking.
Grill and eat!

The Farro and Chickpea Salad. This coming weekend Chris and I are going to a picnic in New Jersey. I was asked to bring something Vegetarians could eat. This was quite the project. I had to find something that could be prepared in advance and stand up to being outside. I finally decided on the Farro and Chickpea Salad. I saw a recipe for a Farro Salad and I decided the Chickpeas and a few other things would be good additions.

Farro and Chickpea Salad

1 cup uncooked farro, rinsed and drained
3 cups vegetable stock
1/2 cup diced red pepper
1/2 cup diced orange pepper
1/2 cup diced  yellow pepper
1/2 cup diced carrots
1/2 cup diced celery
1/4 cup diced red onion
1 14.5 oz can of chickpeas, rinsed and drained
1 cup crumbled feta cheese
1/2 cup sliced black olives
1/4 cup chopped fresh parsley
Dressing -
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1 tbsp Dijon Mustard
1/2 tsp oregano

Rinse and drain the farro. Place in bowl and cover with cold water. Let soak in refrigerator over night.
Drain the farro. Place in pot and cover with 3 cups of stock, enough to cover the grain. Bring to a boil, reduce to medium-low and simmer for 10 minutes, check to see if is done. Cooked farro looks a bit like barley but it has a chewier texture. Drain off excess liquid .
Transfer farro to a mixing bowl, and add in remaining ingredients. Prepare the dressing and add to the salad. Toss until combined.
Serve immediately, or cover and refrigerate for up to 2 days.

We have been eating this the past couple of days. Believe me when I say we have been eating a lot of farro lately. I tried a few recipes and added and deleted things here and there. Chris has been the prefect tester! We found that this salad actually tastes better after it has been in the fridge for a day.

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