Sashi Made A Recipe: The Chimichurri Up and Wait Burger (from Bob's Burgers)

 

When I saw this burger on the list, my brain immediately went to a recipe I made YEARS ago called Tango Joes so I based these burgers off that recipe which was modified from another recipe. It love how that happens! These had just a little bit of spice from the massive amount of garlic which paired well with beef, swiss, and mayo.

But I'm just going to say this now: I don't make authentic chimichurri sauce and I'm okay with that! Feel free to sub a different recipe if you feel so inclined. 🙂 A food processor is also very handy for making the sauce but you could also mince everything together manually if you need/ want to. I just used my mini 2 cup processor for this.

Bob's Burgers 
"Bob Belcher and the Terrible, Horrible, No Good, Very Bad Kids"
Season 11

The Chimichurri Up and Wait Burger

Makes 4 burgers

• 3 celery ribs, roughly chopped
• 6 - 8 cloves of garlic
• 1/4 cup red wine vinegar 
• 1 tightly packed cup of parsley leaves
• 1/4 cup tightly pack other herbs (I used 2 Tbsp cilantro leaves, 1 Tbsp thyme leaves, 1 Tbsp rosemary leaves)
• 1/3 cup olive oil
• 1 lb lean ground beef
• 1 Tbsp Worcestershire sauce 
• 1 Tbsp ketchup
• 1/2 tsp paprika
• 1/4 cup mayonnaise 
• 4 hamburger buns, toasted
• 4 slices baby swiss cheese

1. In a food processor, add the celery, garlic, and vinegar then pulse on high until it makes a chunky paste. Add the parsley, herbs, and olive oil and blend to form a leafy sauce. I like mine on the smoother side but this is really a matter of preference. Set aside the sauce.
2. In a medium bowl, use your hand to blend together the ground beef, Worcestershire, ketchup, and  1/3 cup of the chimichurri. The mixture will be a little wet and loose. Form into 4 patties, each 3/8"-1/2" thick.
3. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
4. While the patties are cooking, in a small bowl, mix the mayonnaise with 2 Tbsp of the chimichurri. 
5. Spread the mayo/chimichurri mixture on the cut sides of both the top and bottom buns. Add the burger patty to the bottom bun and cover with the top.
6. There will be leftover chimichurri sauce. Cover and refrigerate that green liquid gold and use it on things like scrambled eggs or potatoes!

Sashi Made A Recipe: The Parme-Jean Claude van Hamburger (from Bob's Burgers)

 

My husband and I actually watched the episode this is from last night and I knew immediately what I wanted to do for this week's burger. I modified my homemade Italian sausage recipe to work with beef and adjusted my usual marinara sauce to make just enough to be a condiment. You could also use the jarred stuff but this was stupidly easy and tastes much better!

While slightly messy, just like the Belcher family, it turned out better than I had imagined. The only change I would make is to use an 80%-85% lean ground beef instead of 92%. The beef got a bit overworked while blending in the season so was a little tougher than I would have like. Plus, fat is more delicious anyway. 😁

Bob's Burgers 
"Steal Magazine-olias"
Season 11

Don't be intimidated by the long list. It's just seasonings which take seconds to measure out!

Parme-Jean Claude van Hamburger

Makes 4 burgers

• For the burger patties:
• 1 lb ground beef (If you usually use lean ground beef, I suggest 80%-85% lean for this one)
• 1/4 cup freshly grated parmesan (do not use the dried powdery stuff)
• 1 tsp dried parsley *
• 1 tsp garlic powder *
• 1/2 tsp onion powder*
• 1/2 tsp dried basil *
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/4 tsp dried oregano *
• 1/4 tsp thyme *
• 1/8 tsp red Chile flakes (optional)
• * You could also use 1 Tbsp Italian seasoning as a substitute for these
•  
• For the sauce:
• 8oz can tomato sauce (not spaghetti sauce)
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp oregano 
• Pinch kosher salt 
• A few grinds of fresh black pepper
•  
• 4 burger buns, toasted
• 4 slices mozzarella 

1. In a medium bowl, gently mix together the ingredients for the burger patties with your hands until well blended. Form into 4 patties, each 3/8"-1/2" thick.
2. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
3. Meanwhile, in a small saucepan,  mix together the ingredients for the sauce and heat over low until bubbling and hot. Turn off the heat.
4. Serve the patties on the buns topped with sauce.

Sashi Made A Recipe: The Cole Came, Cole Slaw, Cole Conquered Burger (from Bob's Burgers)

 

The name is a mouthful,  just like this burger! From season 6 episode "The Cook, The Steve, The Gayle and Her Lover," I made this as a play on a pulled BBQ sandwich with cole slaw, BBQ sauce, and pickles. You'll definitely need a bunch of napkins.

I used 92% lean ground beef mixed with BBQ sauce, steak rub, and a bit of seasoned salt. Then the burger is topped with cheddar, more sauce, cole slaw, and a couple of pickle slices. I used short cuts like jarred slaw dressing (Marzetti's is my favorite) and bagged shredded cabbage and carrots. 

Bob's Burgers 
"The Cook, The Steve, The Gayle and Her Lover"
Season 6

The Cole Came, Cole Slaw, Cole Conquered Burger

Makes 4 burgers

• 16 oz bagged shredded cole slaw mix 
• 16 oz cole slaw dressing (I used Marzetti's)
• 1 lb lean ground beef
• 1/3 cup bottled BBQ sauce (I used Sweet Baby Ray's)
• 1 Tbsp steak seasoning (I used Flavor God)
• 1 tsp seasoned salt (I used Lawry's)
• 4 slices cheddar cheese
• 4 hamburger buns, toasted
• Dill pickle slices, optional
• Additional BBQ sauce

1. In a large bowl, mix together the cole slaw mix and dressing until well coated. Cover and refrigerate until needed.
2. In a medium bowl, mix together the ground beef, BBQ sauce, steak seasoning, and seasoned salt until well blended.  Form into 4 patties, each 3/8"-1/2" thick.
3. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
4. To assemble: spread BBQ sauce on bottom bun, top with burger patty then smother with cole slaw and optional pickle before adding the top bun.
5. Grab a bunch of napkins and enjoy!

Sashi Made a Recipe: Chorizo Your Own Adventure Burger (from Bob's Burgers)

 

Bob's Burgers is, by far, one of my most favorite shows. Ever! I have rewatched it more times than I can count. Same with the movie. The show is so smartly written and I adore all of the puns! If you haven't seen the show, Bob's Buger of the Day changes every day and is extremely punny. In the first episode, he has the "New Bacon-ings Burger" which comes with bacon. An appropriate first Burger of the Days! 

I have the cookbook which features real recipes of many joke burgers from the first 5 seasons and I have made many of those recipes in the past.

My husband and I thought it'd be fun to make some of the joke burgers on our own and I figured this one would be appropriate for the first one. It's the Chorizo Your Own Burger from the 2nd season episode "Food Truckin'"

Bob's Burgers "Food Truckin'" Season 2

It's simple! Half ground beef, half Mexican-style chorizo, some seasoning, Cheddar, and a creamy, slightly spicy sauce on a toasted bun. 

Chorizo Your Own Adventure Burger

Makes 4 burgers

• 1/3 cup sour cream
• 1 tsp hot sauce (I used Cholula)
• 1 tsp lime juice
• 1 tsp dried cilantro
• 8 oz 92% lean ground beef
• 8 oz Mexican-style chorizo (remove casings if necessary)
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp anchor chile powder (or 1/2 tsp chili powder)
• 1/2 tsp kosher salt
• Fresh ground black pepper, to taste
• 4 slices sharp Cheddar
• 4 buns, split and toasted

1. In a small bowl, mix together the sour cream, hot sauce, lime juice, and cilantro. Refrigerate until ready to use.
2. In a medium bowl, add the ground beef, chorizo, cumin, garlic powder, anchor chile, salt, and pepper. Mix until well blended and form into 4 patties, each about 3/8"-1/2" thick.
3. Heat a large nonstick over med-high heat and add the patties. Cook for 4 minutes, flip, and cook for 4 minutes more until the patties are cooked through. Flip again, add the cheese and turn off the heat. Cover to melt the cheese for 2 minutes.
4. Meanwhile, slather the bun tops and bottoms with the prepared sauce. Place a patty and each bun bottom and top with, you guessed it, the bun top.

Sashi Took A Break

 I'm still here! I had to take a break from my weight loss journey because I could feel it affecting my mental health is a pretty major way. Just the thought of eating anything considered unhealthy would trigger an anxiety attack. I went crazy with food for a few months but I was so much happier! Yeah, I've gained a little of the weight back, but I'm still down over 100 lbs which is a win in my book! Now that I've gotten a handle on my mental health again, I'm ready to start working on my physical health again. 

While I think WW is a wonderful program, I'm not going back to it. I know that I need to track to be successful so I'm going to use an app called LoseIt which I've used in the past (and have a lifetime membership for already).

I plan on focusing on healthier choices Sunday-Thursday and splurging more Friday night and Saturday. I think keeping a balance will help me be more successful. 🙂

One of many journals I've made over the past few months

Two things I've been doing to keep my mind positive is making art cards and blank journals. I have no idea what I'm going to do with any of it but I've been having fun!

A few art cards I've made

Sashi Made A 2022 Weight Loss Tracker

 

I made a monthly weight loss tracker for this new year! Please feel free to save it and use it yourself.  😊

You can save the image FROM HERE

Sashi Made Progress

 I've lost 130 lbs now! That means I am 33% off from when I started WW! I still have a lot to go but I'm getting there. 🧡

Sashi Made A Recipe: Chipotle Jackfruit Tacos

 

I am obsessed with these tacos. I've literally had them 3 times this week and have leftovers for tomorrow. The spice blend and the process of baking the mixture in a hot oven gives these the texture of crispy pulled pork but without the extra fat and calories!

Chipotle Jackfruit Tacos 

• 20 oz can jackfruit, drained
• 1 Tbsp minced chipotle with adobo sauce (depending on the size of the peppers in the can, this could be 1 or 2 peppers)
• 1 tsp ground cumin
• 1 tsp ground coriander 
• 1 tsp lime juice
• 1 tsp olive oil
• 1/2 tsp kosher salt
• Ground black pepper, to taste

1. Preheat the oven to 400°F and line a baking sheet with parchment. Set aside.
2. In a medium bowl, shred the jackfruit with your fingers or 2 forks. I prefer using my fingers so I can easily feel hard pieces of core which I often discard.
3. Add the rest of the ingredients and mix well to combine and coat the jackfruit.
4. Spread the mixture in an even thin layer on the parchment covered baking sheet.
5. Bake for 15-20 minutes until crispy and starting to brown.

Makes 2 servings of 3-4 tacos

On WW Blue 💙: 1 pt per serving

Sashi Made A Recipe: Spicy Roasted Cherry Tomato "Pasta"

 

If you don't like spicy, you can leave out the red pepper flakes or use less if you don't mind a little spice. I used Palmini linguine here, but you can use 16oz of regular linguine if that is more your speed. Just cook it for about 2 minutes less than the package before draining and adding the sauce in step 6.

Spicy Roasted Cherry Tomato "Pasta"

• 4 pints (40 oz) cherry tomatoes, halved
• 6 cloves garlic, thinly sliced
• 3 Tbsp chicken broth (I used Herbox)
• 1 Tbsp balsamic vinegar 
• 1 Tbsp olive oil
• 1 tsp crushed red pepper flakes, or less to taste
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/2 cup julienned fresh basil leaves
• 2-3 Tbsp chopped fresh Italian parsley leaves
• 1 Tbsp chopped fresh oregano leaves 
• 2 - 8oz cans Palmini linguine, drained
• 1/2 cup ricotta cheese 
• Freshly grated parmesan, to taste (optional)

1. Preheat oven to 350°F with rack in middle position in the oven.
2. In 9x13 baking dish, combine the tomatoes,  garlic, broth, vinegar, oil, red pepper flakes, salt and pepper. Mix to coat well.
3. Bake for 45 minutes, stirring every 5-10 minutes.
4. At the 35 minute mark, place a large pot of water over high heat and bring to a boil. Add the 2 cans of drained Palmini and boil for 5 minutes. Drain.
5. Remove the tomatoes from the oven and stir in the basil, parsley, and oregano.
6. Add the Palmini back to the pot then add the all of the tomatoes and juices. Cook over medium heat for a couple of minutes then stir in the ricotta until melted.
7. Serve with optional grated parmesan sprinkled on top.

Makes 4 servings

On WW Blue 💙: 3 points per serving using Palmini, not counting any Parmesan

Adapted from allrecipes.com 

Sashi Made A Decision: Food Sensitivities & Elimination Diet

Not a whole lot has been going on around here that I felt was share-worthy.  I've just been cooking simple favorites that I've already shared and haven't been in much of a creative mood.  I have been working on this year's Halloween card, but I need to wait to share that until it's closer to Halloween. :) 

I did, however, pay to have a food sensitivity test done and, based on the results, have been doing an elimination diet for the past 5 days.  Just 2 days left until I can slowly add foods back in!

Back in 2010, I had started having stomach pains every time I ate. Not an upset tummy or nausea or anything like that.  Instead, it felt like someone was trying to punch their way out of my stomach.  After multiple doctor's appointments and tests for things like Celiac's and Crohns, I did my own elimination diet and found that my stomach didn't hurt when I stayed away from boxed, processed, refined, etc. foods.

The doctor gave me the official diagnosis of "undefined intolerance to processed foods."  So helpful. 

For a while, I was pretty good about staying away from processed foods but over the years, I ended up deciding that it was worth it to have the pain if it meant I didn't have to cook.  When I started up with WW in March, though, I found that my stomach was still hurting even when concentrating on eating "real foods."

Elimination Diet Meal:
Slow cooker eye of round roast and carrots with roasted broccoli

So when I saw the sensitivity test from Everlywell that also happened to be on sale, I figured that would be a better way of figuring out the culprit(s) without having to start completely from scratch again.

I am now 5 days free of stomach pain so it seems that it may indeed be at least one of the foods on the list.  I just REALLY hope that it's not chicken, garlic, eggs, or bell peppers because I eat those almost every day.  I also hope that thyme, oregano, soybeans and white potatoes are okay, but I can get by easier if they are a culprit.  Thank goodness my beloved cauliflower was safe! 🤣

I already knew that wheat and gluten were issues so that was no surprise.

If you are interested in the Everlywell Food Sensitivity test, or any of their other tests that they offer, you can use THIS LINK to get 15% off.  I also get an Amazon gift card for the referral.

UPDATE 9/13/21: so far I have been able to determine that eggs, white potatoes, bell peppers and chicken that is sold in a solution makes my stomach hurt.  Thank goodness garlic and chicken free of that mystery solution is safe! 😁

Happy Birthday, my Love!

 

2019

Happy birthday to the man who started as my best friend before becoming my Love and my husband! There's no one I would rather spend 24/7 with than you! 🧡🧡🧡

Sashi Made A Recipe: Cauliflower Burger "Buns", "Tortillas", and "Pizza Crust"

 

A few years ago, I was diagnosed with a wheat intolerance and I really do feel better when I avoid it. But bread is GOOD! So, so good. So I try to not have wheat more than once a day, if at all. I have tried so many (bad) wheat-free alternatives that, most of the time, I'd rather just do without bread or pasta. So coming up with a "bun" made with just cauliflower, egg, and cheese is a wonderful, wonderful thing! This same mixture can be used to make "tortillas" and "pizza crust!"AND they use frozen riced cauliflower to make it even easier!

Cauliflower "Buns"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like garlic powder

1. Preheat oven to 425°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/4 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 3" circle. Repeat with the rest of the mixture for a total of 4 "bun" halves.
5. Bake for 20 minutes then flip each one. Bake for 5-10 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 2 "buns" 

On WW Blue 💙: 1 point for 1

Cauliflower "Tortillas"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like taco seasoning or chili powder

1. Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/3 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 5-6" circle. You want it as thin as possible but not so thin you get holes. Repeat with the rest for a total of 3.
5. Bake for 10 minutes then flip each one. Bake for 5 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 3 "tortillas"

On WW Blue 💙: 3 pts for all 3

Cauliflower "Pizza Crust"

• 2 ~ 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 2 eggs
• 1.5 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 2 tsp seasoning of your choice, like garlic powder and oregano 

1. Preheat oven to 400°F. Line a baking sheet or pizza pan with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Form the mixture into a ball on the prepared baking sheet and gently press it into a flat 11" circle. 
5. Bake for 25 minutes then carefully flip it on the pan. Bake for 5-10 minutes more.
6. If you have the time, let it cool on a wire rack before using it, but it's not necessary. 
7. Top it with minimal sauce (too much will make it soggy) and whatever topping you like. Bake for 10-12 minutes. 
8. Cut and serve.

Makes 1 ~ 11" crust

On WW Blue 💙: 4 points for the whole crust

Served with my Jalapeño Black Bean Burgers

Sashi Made A Recipe: Roasted Lime Cauliflower Tacos

 

I've been trying to incorporate more meatless meals into the rotation and this is one that I think is going to become a regular around here.  It's very slightly adapted from the first Thug Kitchen (now called Bad Manners) cookbook which never fails me when it comes to recipes and good food. I have all 3 of their books and plan to get the newest one when it comes out in November... or after Yule if I don't get it as a gift. (*wink, wink*)

Roasted Lime Cauliflower Tacos with Quick Lime Slaw

adapted from the Roasted Beer and Lime Cauliflower Tacos recipe on pg 166 

For the tacos

• 1 head of cauliflower (~1.5 lbs)
• 1 cup vegetables or chicken broth (I used 1 packet of sodium free chicken bouillon from Herb-ox mixed with 1 cup hot water)
• 1.5 Tbsp hot sauce (I used Cholula)
• 1 Tbsp lime juice
• 1 1/2 tsp coconut aminos or low sodium soy sauce
• 1 1/4 tsp garlic powder, divided 
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp paprika 
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 8 corn or flour tortillas
• Quick Lime Slaw, below
• Optional toppings: sliced avocado, diced tomatoes, roasted corn, etc.

For the Quick Lime Slaw 

• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp olive oil
• 1 tsp dried cilantro,  optional
• 1/4 tsp kosher salt 
• 12-16 oz package of cole slaw mix (shredded cabbage and carrots)

1. Preheat oven to 400°F. Line a large baking sheet with foil and spritz lightly with cooking spray. Set aside.
2. Cut the cauliflower into small bite size pieces. In a large saucepan, mix together the broth, hot sauce, lime juice, coconut aminos/soy sauce, and 1 tsp garlic powder.  Heat over medium-high heat until it starts to simmer. Add the cauliflower and stir to coat the cauliflower. Let simmer for 2-3 minutes, stirring frequently. Drain and set the cauliflower aside. 
3. In a large bowl, stir together the olive oil, chili powder,  paprika,  remaining 1/4 tsp garlic powder,  cumin, and salt. Add the drained cauliflower and toss to coat well.
4. Spread the cauliflower on the prepared baking sheet and bake for 20 minutes,  stirring once halfway through.
5. Meanwhile,  rinse out the large bowl and dry it with a clean towel. In it, stir together the lime juice, rice vinegar,  olive oil, dried cilantro, and salt. Stir in the cole slaw mix until well coated. 
6. Serve the cauliflower on tortillas topped with the slaw and any additional toppings that catch your fancy.

Makes ~8 tacos

On WW Blue 💙: 1 pt for 2 tacos, not counting the tortillas