Miso Tuna Burgers in Muffin Form with Sprouted Mung Bean

tuna muffins (1 of 11)

I’ve got a nice solution to the the dilemma of what to eat for dinner or pack for lunch during a busy work week when your cupboards and refrigerator may not be overflowing.  You could call it a Murger (muffin + burger). Or a Mini Burgatatta (burger + fritatta).

I regret that it’s been scarce in the birgerbird blogosphere lately, because:

1.  I’m now working full-time and when the commute is added, I’m gone from home and all cooking fun for approximately 12 hours.  If I work out or do something else in addition to work, it’s more than 12.

2.  Lack of natural light during the hours I am home, as well as a lack of artificial light camera tools.

3.  The last thing I want to do on the weekends when I am not working, is do anything with food other than cook and enjoy it.  Meaning, no photography or plating and styling acrobatics are happening.

However, I did have a spontaneous blog moment this morning, just in time to join one of my favorite party hosts Elaine when I decided to fix something for dinner tonight with the dregs of our kitchen cabinets and refrigerator so that I wouldn’t have to shop on the way home, and took advantage of the early “summer” we’re having with bright early sunshine.  I am also so excited about our new host Caroline.  I just discovered her blog recently and have been reading through it this morning.  I love, love her blog . . . . the food is really my style.  And I wish she would post some videos because I love a Scottish accent.  Anyhow . . . .

In the kitchen we had tuna, arugula, eggs, flour (millions of kinds of flour, always), garlic, ginger, onion and a handful of sprouted sunflower seeds and sprouted mung beans from the farmer’s market.  I thought these ingredients would make for a great tuna burger with the addition of miso, but I didn’t want to flip burgers . . . . enter my trusty silpat muffin cups.  Everything went into a bowl (1 can tuna, 4 eggs, 1/3 cup brown rice flour, 1 cup mixed sprouted mungbeans and sunflower seeds, 1 clove garlic chopped, 1 inch piece of ginger, “zested,” salt, pepper, 1 Tbsp. miso) and into 2 muffin cups.  They baked in a 350F oven on a cookie sheet I poured about a cup of water into, so as to keep muffins a little moist, for 30 minutes.

tuna muffins (9 of 11)

 

tuna muffins (4 of 11)

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tuna muffins (2 of 11)

 

tuna muffins (8 of 11)

tuna muffins (7 of 11)

tuna muffins (6 of 11)

I think I’ve found a new lunch and dinner idea in these savory “muffin”/burgers.  There’s no frying mess, you can freeze them, and a meal is as easy as popping one into the oven to re-warm over a mound of greens or roasted veggies, or sliced and onto bread or bun, or broken up and tucked into a pita pocket.  Fabulous.  And this particular combination, I confess, is really really delicious.

Have a great Fiesta Friday and weekend!

 

Roasted and Raw Citrus Fennel Salad

citrus salad (44 of 50)

One of the things I’ve been doing a lot of since returning to work full time is roasting vegetables at night, after dinner, while I’m on my evening stroll. Read More

Getting Eggsxcited

green tea noodle 2 (1 of 1)

I am honored to be co-hosting this week’s Fiesta Friday #55 (click to join) party with my dear friend and talented cook Suzanne@apuginthekitchen. I hope you will consider joining us if you haven’t already, for one of my favorite weekly events started by our friend Angie@thenovicegardener where we get together online and share food, stories, memories, recipes, encouragement, and laughs. Read More

In My Kitchen February 2015

sourdough (6 of 6)

It’s been a while since I inventoried what was In My Kitchen, but my recent awesome success with the progeny of Celia@figjamandlimecordial’s sourdough starter Priscilla (Celia is the wonderwoman with a blog that’s a trove of cooking information, recipes and fun and who hosts In My Kitchen monthly), reminded me to pitch in. Read More

Whole Grain Fennel Pollen Bread (Sprouted Wheat & Buckwheat Flours Loaf Made with Sourdough Starter)

sourdough (4 of 6)

I am thrilled to report that, thanks to the generosity of Celia @figjamandimecordial and Selma @selmastable, I have a sourdough starter that is a perky and virile. Read More

Sprouted Barley Porridge with Cranberry Coconut Cream

cranberry fool 3 (12 of 14)

 

I recently stumbled upon a neat trick to cook barley quickly and make its nutrients more available to the bod: sprouting overnight in kombucha spiked water. Read More