I'm back. Over the past few days, I've been studying away for the MPRE. I took it this morning and all there is to do is to wait 5 weeks for the results. Let's hope for that score of 85 so I can actually practice in Oregon.
The weather has been fabulous the past couple of days. Yesterday, I was bogged down with doing practice exams when my mommy called me just to see how I was doing. She asked if I went on a run with The Beagle yet and I had not. Well, she guilted me into it. The Beagle and I set out and because I was getting tired of my usual routes, I decided to combine two of them. It was a good route, but unfortunately, my knees really hurts now. :( There should be a link to the route at the end of this post... I hope.
Okay so on to why anyone reads this thing.
I have had a few mishaps in the kitchen this week. SF Brownies made with cocoa powder: mishap. But never fear, I made something delicious and healthy.
Rainbow Chard with Caramelized Onions
1/2 of a large white onion, diced
2 cloves of garlic, diced
1 bunch of rainbow chard
Heat a splash of olive oil in a saute pan and turn on medium high. Dump in onions and stir for about a minute. Turn the heat down to medium and continue cooking with the occasional stir. While the onions are caramelizing, wash and dry chard. Remove the stems but do not toss them. Tear the chard leaves into medium pieces (about 4 pieces per leaf). Dice the stems separately. After about 8-10 minutes, the onions will have caramelized and hopefully, not burned. If the onions are starting to look crispy, turn the heat down. Once the onions are looking good, toss in the chard stems and cook for another 2 minutes. Add in garlic and chard leaves and cook until they have shrunk in size and are tender. Season with a dash of salt and pepper, but that's all they need.
I also squirted a bit of lemon juice on the finished product because I had a CSA lemon going bad.
Aw.... and now for you meateaters:
Mushroom and Onion Burgers
2lbs ground hamburger
1 medium onion
2 cloves garlic
1 can mushrooms
3 tablespoons soy sauce (I used GF)
Chop up mushrooms, onion, and garlic in a food processor until minced. In a bowl combine hamburger, minced mushrooms, onion, garlic, and egg. Once thoroughly combined and your hands are thoroughly frozen, mix in soy sauce. Divide the mix into 8 balls and than flatten each ball into a patty. Cook or grill as you would any other burger.
Sorry, I wrapped and froze all the patties before I could get any pictures. But believe me, these are delicious and probably healthier than your average homemade burger.