Lentil Chili Burgers

So let's say you made Mollie (with an "ie") Katzen's Lentil Chili, like I did the other night. But let's also say that you live in a family of two and didn't bother cutting the recipe down. You might be thinking, what in the world should I do with all of that chili? I've learned to admit to myself that things which end up in the freezer tend to stay in the freezer until out of desperation I throw them away. So freezing's out (although Katzen does say the chili freezes beautifully). Eating lentil chili for every meal for the entire rest of the week is also out because nothing is good three times a day.

What to do, what to do... Here's a hint. Remember when I complained that whenever I deal with lentils they suck up all water with which they come into contact, making it difficult for me to keep them in a soup or stew? Well if you have a similar problem, you can take your greedy little lentils which have soaked up all of their broth, and make them into pre-seasoned, already cooked burger patties. Genius. You can even include the tomato and onion chunks. Here's how you do it.

Lentil Chili Burgers
Original Recipe, or at least, original idea

2 1/2 cups leftover Lentil Chili, which has absorbed all of its liquid
3/4 cups rolled oats
3/4 cups bread crumbs, I used panko, but if you make your own, use them
Fixings for burgers, you know the drill

Give your rolled oats a wizz in the food processor to grind them. Combine the ground rolled oats, the bread crumbs and the lentils. Use your hands to form the lentil mixture into nice round patties.

Heat a pan over medium, then pour in a little olive oil to coat. Place each lentil patty in the pan and cook on each side for 1-2 minutes, depending on how hot it is. Remove and serve, maybe with a bun, tomato and lettuce, or plain with some A1 sauce. (I'm a sucker for A1 sauce.)

Pappardelle with Zucchini Ribbons

Why hello there! I know it's been a while. I thought I could slip out quickly without much notice, but one week at home in Colorado turned into two when I discovered that I really didn't want to leave. I mean, come on. With a heatwave in NYC, and beautiful weather in Denver, with good friends to cook with and huge kitchens to do it in, I couldn't tear myself away. So it's been a while. But I'm back with a few things to share.

This is the first, it's a recipe that came together in a perfect moment of synergy. My high school best friend E and I made a beautiful meal one night, which we devoured sitting on her back porch at dusk, looking out over a yard that reminded me of a private little key garden. The idea was hers, to shave thin strips of raw zucchini into a bowl of cooked pappardelle, the shape of the zucchini ribbons akin to the wide, flat noodles. She did the shaving with a vegetable peeler while I did the mixing of the vinaigrette sauce. It took only minutes and, perhaps because of the company, or maybe because of the setting, it was one of the most delicious pasta dishes I've had. Fresh, and light and simple.

Pappardelle with Zucchini Ribbons

Get your pasta water boiling right away. Then mix the ingredients for the vinaigrette. Combine:

2 tablespoons chopped fresh basil
Juice of one lemon
1 teaspoon Dijon mustard
salt and pepper to taste
Enough olive oil to suit your taste and coat the pasta

Whisk all of these together and set aside.

For the pasta and zucchini:
1 package pappardelle pasta
1 tomato chopped
2 zucchinis, peeled into ribbons using a vegetable peeler

Cook the pappardelle pasta according to package directions, and combine with the tomato and the zucchini ribbons. Toss with the vinaigrette while the pasta is still warm. Allow to come to room temperature before serving.