Quickie food post...
I'm GM-ing tonight, so dinner's pretty basic:
CHICKEN BURGERS
1 lb ground chicken
1 cup frozen spinach
1/3 cup mushrooms
4 cloves garlic
1 tsp rosemary (preferably fresh, but dried works fine)
1 tsp black pepper
1 tsp lemon juice
1/4 cup chicken broth
1/2 cup breadcrumbs
1 egg
1 tbsp olive oil
1) Blend spinach, mushrooms, garlic, rosemary, broth, pepper, and lemon juice in food processor. Add mixture, egg, and breadcrumbs to the ground chicken and knead together. Add more breadcrumbs if mixture is too loose.
2) Form chicken into patties. Add olive oil to skillet and heat over medium flame. Cook patties all the way through and serve.
SAVORY CARROTS
8 carrots cut into 1 inch pieces (alternatively, you can be a lazy bum like me and buy a bag of baby carrots when they go on "10 for $10!" sale)
2 tbsp butter
2 tsp basil
1) In a pot or saucepan, heat water to boiling. Add carrots; cook with lid on for about five minutes. Drain well.
2) Melt butter in a skillet over medium heat. Add carrots and cook until fork tender, about another five minutes -- add basil during the last minute or so of cooking. Enjoy!
CHICKEN BURGERS
1 lb ground chicken
1 cup frozen spinach
1/3 cup mushrooms
4 cloves garlic
1 tsp rosemary (preferably fresh, but dried works fine)
1 tsp black pepper
1 tsp lemon juice
1/4 cup chicken broth
1/2 cup breadcrumbs
1 egg
1 tbsp olive oil
1) Blend spinach, mushrooms, garlic, rosemary, broth, pepper, and lemon juice in food processor. Add mixture, egg, and breadcrumbs to the ground chicken and knead together. Add more breadcrumbs if mixture is too loose.
2) Form chicken into patties. Add olive oil to skillet and heat over medium flame. Cook patties all the way through and serve.
SAVORY CARROTS
8 carrots cut into 1 inch pieces (alternatively, you can be a lazy bum like me and buy a bag of baby carrots when they go on "10 for $10!" sale)
2 tbsp butter
2 tsp basil
1) In a pot or saucepan, heat water to boiling. Add carrots; cook with lid on for about five minutes. Drain well.
2) Melt butter in a skillet over medium heat. Add carrots and cook until fork tender, about another five minutes -- add basil during the last minute or so of cooking. Enjoy!