Sunday, November 13, 2011

Hamburger Sliders, Yellow Squash with Feta, Cannellini Beans with Spinach

This is a fun and quick meal.  If you are a vegetarian, veggie burgers, a big slice of grilled portobello or a vegetable saute can be used in the sliders.

Dinner rolls (I got mine from
1/2 lb of hamburger
Condiments and toppings of choice (mayo, ketchup, chopped onions, hummus, lettuce, tomato, yogurt sauce, pickle, etc.)
Salt and pepper to taste
olive oil or butter (if you want to toast the buns)

  • Form hamburgers into 4 equal size patties, slightly larger than the rolls to allow for shrinkage during cooking. sprinkle with salt and pepper. Place in frying pan set on medium-high heat (or grill) and cook to well or medium-well done, approximately 5 minutes on each side. Cut a small slit into one to check for doneness, if necessary.
  • Cut dinner rolls in half. Brush with olive oil or a bit of butter and brown in the oven or set in a hot frying pan for 1-2 minutes to toast, if desired. 
  • Assemble sliders by putting hamburger on roll, adding desired condiments and toppings.

Yellow Squash with Feta
2 small to medium yellow squash
1-2 cloves garlic
1/4 white onion, chopped fine
dried oregano and basil to taste (1/4 - 1 t each)
salt and pepper to taste
2-4oz feta cheese
2 T olive oil

  • Cut squash in to 1/2-in slices, then quarter each slice. 
  • Put olive oil in a large frying pan (I use an iron skillet) and set heat to medium. Place one piece of chopped onion in oil, and when it starts to sizzle add the rest. Cook, stirring occasionally, until onion softens, about 2 minutes.
  • Add garlic, spices, salt, pepper, and chopped squash and stir to coat all ingredients with oil. Turn heat to medium low and cover for 5 minutes.
  • Remove cover, and stir.  Check squash for doneness--it should be tender but not mushy. Crumble feta over dish. You can serve as is, or sprinkle with another teaspoon of olive oil and broil in the oven (check it constantly so it doesn't burn) until feta browns slightly.

Cannellini Beans and Spinach
1 T olive oil
1 can cooked cannellini beans, with liquid, or 2 cups cooked beans
1 handful fresh spinach (or 1/2 of a 13-oz can of spinach, drained through a colander)
1-2 cloves garlic
1 tsp balsamic or apple cider vinegar, or lemon juice
1/4 cup canned tomatoes (optional)
water, white wine, or chicken or vegetable broth to thin to desired consistency
freshly gratted Parmesan cheese (optional)
salt and pepper to taste

  •  Place olive oil in pan and allow to heat on medium for 1 minute.
  • Crush garlic or slice thinly; add to oil. Let cook for 30 seconds.
  • Place cannellini beans and liquid in pan. Stir for about a minute, then crush the beans slightly with a potato masher or fork. Add spinach and tomato, if using. Allow spinach to wilt if fresh
  • If mixture becomes too thick, add liquid in tablespoons until it reaches the desired consistency.
  • Sprinkle with salt and pepper, stir. 
  • Sprinkle with cheese, if desired, and serve.

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