Recipes For Steph

Alice's Burgers (makes four giant burgers - we usually make 6 out of this one). Double it if you have 4 or more in your family.

1 pound ground beef
1/4 t. allspice
2 garlic cloves, chopped
2 t. Worcestershire sauce
1/4 t. kosher salt
1/4 pepper
2 t. ketchup
2 t. Dijon
2 t. whole-grain mustard

Mix, then grill or otherwise cook (about six minutes per side if you make four really fat burgers).  From Alice's Tea Cup, a place I'm pining to visit in NYC. 

Six-Minute Chocolate Cake (Moosewood Restaurant Cooks @ home - another place in NY I want to chow down at). Takes six minutes to mix, not bake, unfortunately :0)

CAKE
1 1/2 c. flour
1/3 cup unsweetened cocoa powder
1 t. baking soda
1/2 t. salt
1 c. sugar
1/2 cup veg. oil (we like olive for this one)
1 cup cold water or brewed coffee
2 t. vanilla extract
2. t. vinegar
GLAZE
1/2 lb bittersweet chocolate
3/4 cup hot water, milk, or half-and-half
1/2 teaspoon vanilla extract

Preheat oven to 375. Sift together dry ingredients into an ungreased 8-inch square or 9-inch round pan.  In a 2-cup measuring cup, measure and mix together oil, water and vanilla.  Pour into pan and mix with whisk.  When batter is smooth, add vinegar and stir quickly.  Stir just until vinegar (forms pale swirls) is evenly distributed.  Bake for 25-30 minutes and cool.  Reset oven to 300 for glaze. Melt chocolate in oven for about 15 minutes.  Stir hot liquid and vanilla into chocolate until smooth.  Spoon glace over cooled cake.  Refrigerate cake for at least 30 minutes before serving. 

Quinoa Tabbouleh (not my favorite version of this one, but I can't find that recipe right now.  Still very tasty, if you like these particular flavors) Serves 6 as a side dish.

1 c. quinoa
1/4 English cucumber
2 tomatoes
1 green pepper
5 green onions
1 large bunch parsley
1/3 cup olive oil
1/4 cup lemon juice
1/2 t. salt
1/2 t. chili powder

Bring 1 3/4 cups water to a boil.  Rinse quinoa thoroughly several times.  Drain and stir into boiling water with a pinch of salt.  Reduce heat and simmer, covered for 10-15 minutes.  Quinoa should be transparent and water absorbed.  Dice/ finely slice veggies into small pieces while quinoa is cooking.  Whisk oil with lemon juice salt and chili powder.  Add hot quinoa to oil mixture and toss well.  Allow to cool to room temp, then add veggies.  Chill for one hour before serving.