I was nervous about the recipe for “Quinoa Burgers,” from ediblearia.com, because it sounded too simple. The ingredient list was too short. Also, how would quinoa hold together in a burger shape? All of this worry was unwarranted, because my burger audience loved these. Yes, they were very easy to assemble, and the “glue” that held them together was the cheese and the eggs and the hour of refrigeration. Brilliant!

I cooked my red quinoa in flavorful vegetable-bouillon broth. My chosen cheese was Monterey Jack, and I did use corn flake crumbs, which was neat. I added 1 tsp. kosher salt and 1/2 tsp. black pepper to my burger mix. After the duration of refrigeration, I formed four burgers and fried them until the edges were crispy. I dressed these burgers with tomato slices and England Preserves’ Apple & Tamarind Chutney. Wow yourself with these burgers.

I was also pleased to make the “Sweet and Tangy Coleslaw,” from the May/June 2011 issue of Cook’s Illustrated (recipe follows). I enjoyed the tangy “pickled” flavor of this crunchy slaw, and was glad to use the microwave to soften the cabbage. Otherwise, no cooking and no mayonnaise.

Sweet and Tangy Coleslaw
Cook’s Illustrated
, May/June 2011
serves 4
If you don’t have a salad spinner, use a colander to drain the cabbage, pressing with a rubber spatula to remove all excess liquid. When it comes to the sweetness level of coleslaw, tastes vary. For this reason, prepare the coleslaw as directed and then season to taste with up to 2 teaspoons of sugar or up to 2 teaspoons of vinegar, adding one teaspoon at a time.

1/4 cup apple cider vinegar , plus extra for seasoning
2 Tbsp. vegetable oil
1/4 tsp. celery seed
1/4 teaspoon pepper
1/2 large green cabbage (about 1 pound), core removed, and shredded fine (about 6 cups)
1/4 cup sugar , plus extra for seasoning
table salt
1 large carrot, peeled and grated
2 Tbsp. chopped fresh parsley leaves

While mixture chills, toss cabbage with 1/4 cup sugar and 1 tsp. salt and sugar in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, recover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by one-third, 30 to 60 seconds longer.

Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture and toss to combine. Adjust flavor with sugar or vinegar and season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.

Combine vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.

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As I already exclaimed, the microwave technique was great, here. After that, you spin the excess water from the cabbage, grate your carrot, and chop your parsley, while the dressing “solidifies” in the freezer. I added 1 tsp. kosher salt to the final slaw. Its taste definitely improves after it sits in the refrigerator. If you are at all nostalgic about cabbage slaw, you’ll get such a kick out of this one. Try it.

Carrot (1) = .30¢

RECIPES: quinoa never fails: here it is as a fantastic burger; coleslaw comes together quickly and easily
burgers can be enjoyed after nearly two hours of prep/refrigeration/cooking; slaw needs less than an hour for shredding/microwaving/spinning/refrigeration
crisp, nutty quinoa burgers are fabulous for everyone, and they’ll allow any imaginable topping; and what’s not to love about a crunchy, pickled slaw?

Next time, I’ll stay on the vegetarian path and cook Nava Atlas’ “Sweet-and-Sour Seitan and Vegetables,” from vegkitchen.com. Can you stand pineapples in your stew? See it when you return to my site soon.