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.
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!