As I said yesterday, a lot happened this past year. But of all the press, all the excitement, all the hoopla, I think being on the cover of the January/February issue of Arthritis Today is perhaps the most special to me. (And pretty cool, right? Next to Stacy Keibler in Barnes & Noble!)
2013 was a wild year; it was the year I started TV Dinner! I made lots of food, I ate lots of food… I even shot a TV Dinner Web video series with ulive in which I dove into what fascinates me the most: how diet affects how you feel. (It’s true: you are what you eat.) Then B and I got engaged! I published a book! And B got a new job as senior media correspondent at CNN and host of “Reliable Sources.” I couldn’t be more proud of him (even though I have to change the tagline of TV Dinner as a result). It’s still hard to believe that all of that happened in 365 days; I feel like the luckiest girl in the world.
Man, these were good. I changed Brian’s definition of a burger when I made these for us. I haven’t had a burger (a meat one) in years, but these are just as hearty, just as juicy, and just as satisfying as their (ahem, unhealthier) counterparts.
They’re super easy to make and even more versatile. I served them on a bed of kale with sliced tomatoes and some homemade spicy dressing. (I’ll post that recipe soon, but it’s a mixture of vegenaise, lemon juice and sriracha.) You could easily put them on a bun if you like, with ketchup and mustard as you would a burger of meat perhaps, or you could serve them atop any green.
The original recipe is from Gwyneth Paltrow’s Goop, of which I am a huge fan, but you’ll see I adapted it a bit.
- 1 can cannellini beans
- 1 cup cooked quinoa
- 1/4 cup breadcrumbs
- 2 shallots, diced
- 1 TBSP minced garlic
- handful of parsley, chopped
- olive oil
- salt and pepper
- juice of 1 lemon
- Place a large frying pan over medium high heat and drizzle with ~2 TBSP olive oil. Add shallots and cook for a minute. Add garlic and cook for another minute until the herbs are aromatic. Remove from heat and cool.
- Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley, lemon juice and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. Season with salt and pepper and add plenty of sriracha, too.
- Form the mixture into small patties, about the size of your palm and about an inch thick.
- Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil. Cook the patties in batches for about 3 minutes on each side until nice and golden brown.
A Recipe From Jamie Shupak | www.thetvdinner.com
What better way to end the week/start the weekend than to be featured on Immaculate Infatuation. If you haven’t heard of these guys, then I’m not sure where you’ve been — but it’s time to get familiar. They are the friends you turn to for the best restaurant recommendations and trust me, they know their stuff. These guys love to eat and they love to instagram what they eat. My kind of people.
Anyway I picked five (okay, six) restaurants that I love in New York, along with my five favorite people on Twitter. Check it out, check them out, and cheers to the freakin’ weekend. #EEEEEATS