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Entries in Broccoli (2)


Veggie Burgers

I sent out a blast to the Twitter world the other night, seeking "new vegetarian inspiration." I got nothing back. Left to my own devices and needing the creative juices to flow, I turned to a $3 cookbook score from a used bookstore in Baltimore (one of the few hidden treasures of that city). Flipping the pages, I found a recipe for veggie burgers. Having never made these before, I figured I would follow along with the recipe. Turns out I didn't have two thirds of the ingredients in my refrigerator. What transpired was an out-on-a-limb attempt at creating a veggie burger with whatever shmorgasbord of vegetables I could pull together from my kitchen. More than simply a nutritious meal, these 2.5 oz burgers were packed full of flavorful goodness. So tasty in fact, that I've eaten them every day this week for lunch (and I am not a leftovers for lunch kind of girl, so that's saying a lot). Easy, flavorful and quick to make, you could probably even fool the less than die-hard veggie lovers in your house into tasting a piece of one of these.

Veggie Burgers

Servings: 12, 2.5 oz burgers

Served with: a dollop of goat cheese and half a sweet potato

  • 1 small eggplant, peeled and cubed
  • 1 cup diced tomatoes, drained
  • 1 large onion, roughly chopped
  • 1 cup broccoli, frozen or fresh, chopped
  • 1 cup red/green/yellow/orange peppers, frozen or fresh, chopped
  • 2 garlic cloves, roughly chopped
  • 1 cup oats
  • 1 cup bread crumbs
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1-2 tbsp canola oil
  1. Preheat the oven to 400 degrees F.
  2. Cover 1 or 2 baking sheets with foil and spray with non-stick cooking spray.
  3. Spread the onions, garlic, eggplant, broccoli, and peppers onto the baking sheet(s). Drizzle them with olive oil and sprinkle a dash of salt and pepper.
  4. Place them in the oven and cook the vegetables for 20-25 minutes, until the eggplant is tender.
  5. Place the oats and bread crumbs into a food processor and pulverize. Place in a bowl and set aside.
  6. Place the cooked vegetables with the draned tomatoes into the food processor. Process for approximately 30 seconds, or until the mixture is smooth.
  7. Transfer the vegetable puree into the bowl of bread crumbs and oats. Mix well.
  8. Heat canola oil in a large skillet over medium heat (they burn quickly!).
  9. Lightly flour your hands and form patties, weighing approximately 2.5 oz (or about 3-4 inches in diameter and 1.5 inches thick). I used my new EatSmart scale to weigh out each patty. More on my review of that product to come. Let me tell you, it is completely worth the money.
  10. Add the burgers to the skillet, cooking for 3 minutes or until they are golden brown. Flip them and cook for another 3 minutes.
  11. Serve hot.



Creamy Broccoli-White Bean Soup (Without Cream!)

This is a great, incredibly easy, and very healthy recipe to make. It is a thicker soup but has no cream or milk based products. Enjoy!

Prep Time: 20 minutes

Serving Size: 4

Nutritional Info: 247 calories, 2g saturated fat, 8g unsaturated fat, 28g carb

Creamy Broccoli-White Bean Soup

  • 2 medium heads of broccoli, roughly chopped

  • 2 tbsp EVOO

  • 1 yellow onion, diced

  • 2 garlic cloves, thinly sliced

  • 1 can cannelloni beans, drained

  • 2.5 cups chicken stock

  • 1tbsp pine nuts, toasted (optional)

  • 1 slice prosciutto, sliced (optional)

  • ½ oz shaving parmesean for serving (optional)


  1. Steam broccoli and stems until tender, about 3 minutes. Drain. Let cool.

  2. Heat oil in medium pot over medium heat. Saute onion and garlic until translucent, about 5 min.

  3. Add beans and stock and bring mixture to a simmer.

  4. Remove from heat and add brccoli and prosciutto.

  5. Puree in food processor or blender (in batches if necessary).

  6. Garnish with toasted pine nuts and shaved Parmesean.