SWEET POTATO BURGERS

sweet potato burgers

ANOTHER GREAT MEAL FOR FRIDAYS IN LENT!

Sweet potato burgers

  • 2 cups mashed sweet potato (~2 large sweet potatoes – organic when possible)
  • 1 (15oz) can black beans, rinsed and well drained
  • 1 cup cooked brown rice (or sub cooked quinoa with varied results)
  • 1 pkt onion soup mix
  • 1/4 cup salted sunflower seed kernels
  • 1 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 1Tbsp garlic
  • 1 egg
  • 1/2 cup all purpose baking mix (Bisquick)

 

Instructions

  1. Cut sweet potatoes into cubes and place in large microwave safe mixing bowl.  Add hot water to cover and microwave on HIGH 10-15 minutes.  Drain and mash.
  2. While potatoes are cooking, cook rice or quinoa per instructions
  3. Add black beans to the mixing bowl and mash half of them for texture. Add 1 cup rice, onion soup, sunflower seeds and spices. Add garlic and eggs.  Mix to combine. Add baking mix a little at a time – consistency should be thick and moldable.
  4. Form into burgers 1/4 to 1/2 inch thick to fit the size of your rolls.
  5. Preheat George Forman Grill and coat with non-stick cooking spray.  Using the George Forman Grill cuts cooking time in half but you can use your outdoor grill, skillet or oven to cook as well.
  6. Grill 8 minutes.
  7. Serve on Ciabatta or whole wheat rolls with slices of onion, lettuce and tomato.  My husband usually likes a slice of cheese on top as well and loads of ketchup!
  8. Extra burgers can be frozen for later use.

WE HAD OURS WITH A FRESH SALAD AND SOME HOMEMADE STEAK FRIES!

**THIS RECIPE MADE SEVEN HUGE 5″ ROUND AND  1/2″ THICK BURGERS SO I DID FREEZE SEVERAL FOR LATER USE.  I MIGHT HALF THE RECIPE NEXT TIME AND HOPEFULLY MAKE ABOUT 4 SLIGHTLY SMALLER BURGERS.

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THE BEST STIR FRY SAUCE

pork stir fry

STIR FRY SAUCE

1 Tbsp oil
1/4 cup wine
1 Tbsp corn starch
3 Tbsp soy sauce
3 Tbsp water
1 Tbsp vinegar
1/4 tsp ground ginger

MAKE A VEGETARIAN STIR FRY WITH PEPPERS OF ALL COLORS, ONION, CELERY, SNOW PEAS, BROCCOLI SLAW AND CASHEWS.  ADD THE SAUCE AND THICKEN SLIGHTLY.  SERVE OVER RICE, COUSCOUS, QUINOA OR NOODLES.

ALSO GREAT WITH ADDED PORK, CHICKEN OR BEEF STRIPS OR HAVE SOME GRILLED FISH ON THE SIDE!

 

VEGETARIAN THANKSGIVING

 

 

VEGETARIAN THANKSGIVING

THREE SISTER’S SQUASH

The sisters in this recipe are the native American staples beans, corn and squash, which together offer a delicious main course for vegan diners.

Ingredients

  • 2 cloves garlic, minced divided
  • 1 tablespoon olive oil
  • 2 acorn squash
  • 1 cup red onion, diced
  • 2 serrano chiles, minced
  • 1 (15 oz)can black beans, drained and rinsed
  • 2 cups corn kernels
  • 2 cups broccoli florets, diced
  • 1 ½ cups cooked wild or brown rice or quinoa(optional)
  • ½ cup fresh parsley, minced
  • 1 teaspoon paprika
  • Salt and pepper, to taste

Preparation

  1. Put olive oil and minced garlic in a small bowl, set aside.
  2. Remove stem from squashes, and cut each in half, from top to bottom. Scoop out seeds and discard,
  3. Brush inside of each squash with the garlic oil, place flesh side up on a microwavable plate, cover with waxed paper and cook on high 7-10 minutes.
  4. While the squash is cooking, you can prepare the filling ingredients.  Heat a pan, add olive oil, and sauté onion and chile for about 2 minutes, over medium-low heat.
  5. Add garlic, black beans, corn, broccoli and rice. Cook for 3-5 minutes, keeping corn  bright yellow and broccoli  bright green. Stir in parsley, paprika, salt and pepper and continue to cook for about a minute. Adjust seasonings if needed.
  6. Scoop corn and bean mixture into center or squashes. Serve right away.

IF YOU ARE NOT A STRICT VEGAN I WOULD ADD SOME SHREDDED PEPPER JACK CHEESE OVER THE TOP!

USING QUINOA AND RINSING THE BEANS VERY WELL, MAKE THIS A GLUTEN FREE DISH AS WELL!

THAI PEANUT QUINOA SALAD

thai-peanut-quinoa-salad_654

Ingredients

Dressing

1/4 cup  soy sauce
1/4 cup  peanut butter
1/8 cup vinegar
1/8 cup fresh lime juice (about 3 limes)
2 cloves garlic, minced
1 Tbsp hot sauce (or to taste)
1 tsp ground ginger

Salad

1 cup dry quinoa
2 cups cole slaw or broccoli slaw mix
1 cup bean sprouts
1 cucumber,diced
2 green onions chopped
1/2 cup dry roasted peanuts, chopped (unsalted or lightly salted)Optional add-ins: cooked chicken, pork, shrimp or tofu

Directions

Combine all dressing ingredients in a small microwavable mixing bowl with lid.  Cover and cook on high 1 minute.  Stir or whisk until well blended.  Microwave another 30 -60 seconds if needed to blend well. Set aside.Prepare quinoa according to directions listed on package. To assemble salad layer cooked quinoa, cabbage,  bean sprouts, cucumber, green onions and peanuts. Garnish with fresh cilantro or parsley if desired. Drizzle with dressing to taste and serve.

Recipe Source: Cooking Classy

I ADJUSTED THIS RECIPE TAKING OUT A FEW INGREDIENTS I JUST WOULD NEVER HAVE IN THE CUPBOARD!

MEXICAN QUINOA SALAD

mexican-quinoa-salad

Ingredients

1 cup of white quinoa
2 tomatoes, chopped
1 pepper (green or yellow), chopped
1 can of black beans, drained/rinsed*
2 avocados, sliced
4 green onions, chopped
1 cup of hot or mild Salsa*

Optional: 1 cup of chopped cilantro and cheddar cheese (or vegan alternative)

A little bit of squeezed lime

Preparation

Cook the quinoa according to the instructions on the package.
While the quinoa is cooking, prepare the rest of the ingredients.
When quinoa is cooked, set aside and let cool.  Add the rest of the ingredients to the quinoa, add the seasoning and mix well.

Note: This recipe can be served hot or cold.

*Both the black beans and the salsa may contain gluten.  If you rinse the beans very well most people can tolerate them.  If you prepare your own salsa  that can also be gluten free.

Recommendations: Can we be served in (corn) taco shells or with tortilla chips.

CollageMexQSalad

Adapted from http://www.gogoquinoa.com/recipes

STUFFED TOMATOES WITH QUINOA AND CILANTRO PESTO

stuffed-tomatoes

For the cilantro pesto:

2 cups cilantro, large stems removed

1/2 cup walnuts*

1/4 cup chopped red onion

1 jalapeno pepper, seeded and chopped

Salt and pepper to taste

1/4 cup extra virgin olive oil.

In a food processor, process the cilantro and onion.  Add walnuts and jalapeno pepper.  Add salt, pepper, and olive oil.  Process until smooth.

For the tomatoes:

Two large round red tomatoes.  Tops removed and cored. With a small spoon hollow out the tomato leaving 1/4 inch rim.

1 cup cooked quinoa(OR KANIWA)

1 ear of corn, kernels removed(FROZEN CORN COULD BE SUBSTITUTED)

salt and pepper to taste

Preheat oven to 375.

Mix quinoa with pesto mixture.  Add corn salt and pepper.  Mix well.  Scoop mixture into each tomato.  Bake in  the oven for 15-20 minutes.

Enjoy!

*RAW WALNUTS ARE GLUTEN FREE BUT READ THE PACKAGE – THERE MAY BE SOME CROSS CONTAMINATION OR WHEAT USED IN PROCESSING

MANY PEOPLE DON’T CARE FOR CILANTRO SO WHY NOT TRY IT WITH BASIL OR PARSLEY INSTEAD!

Recipe by: dishing up the dirt

QUINOA STUFFED BROCCOLI LEAVES

SUPER TASTY AND NUTRITIOUS!

quinoa stuffed broccoli leaves and haddock (5)

12 large broccoli leaves
1/2 cup quinoa
1 cup vegetable broth (I used broth from the boiled broccoli leaves)
1/2 cup chopped onion
2 Tbsp minced garlic
1/2 cup broccoli slaw (made from your broccoli stems
1 egg beaten
1 cup shredded pepper jack cheese (I used Kraft brand because it is Gluten Free)
Your favorite marinara sauce (about 24 ounces)

Remove hard stems from broccoli leaves. Bring 6 cups of water to boiling and add broccoli leaves. Boil 3 minutes. Drain reserving 1 cup of liquid if desired to make the quinoa. Rinse in cold water and set aside on paper towels.

Return broth to same pot used for boiling and add quinoa, onion, garlic, and broccoli slaw. Bring to boil, cover and reduce heat and simmer about 20 minutes until quinoa is done and liquid is absorbed. Let quinoa cool.

Place egg and cheese in medium mixing bowl. Add quinoa mixture and mix until well blended. Stuff broccoli leaves.

Spread marinara sauce in a thin layer at the bottom of a baking dish*. Place stuffed broccoli leaves on top of marinara sauce then cover the leaves with the remaining sauce. Bake in a 350 degree F oven for about 30 minutes.

*I cooked mine in the crock pot on low for 5 hours.

Enjoy!

PORK AND FRESH VEGETABLE STIR FRY

STIR FRY

THIS RECIPE IS SOOOOO EASY.  YOUR SAUCE IS 1/2 CUP KRAFT LITE ASIAN TOASTED SESAME DRESSING AND A FEW TABLESPOONS OF SOY SAUCE*.

YOU CAN STIR FRY ON THE STOVE OR I LIKE TO LET MY THICK PORK CHOPS OR LOIN ROAST SLOW COOK IN THE CROCK POT ALL DAY (LOW setting 6-8 hours) SO THE PORK MARINATES AND FALLS APART AT THE END OF COOKING.  JUST ADD THE FRESH VEGGIES IN THE LAST FEW HOURS OF COOKING SO THEY REMAIN TENDER CRISP!

I USED FRESH SNAP PEAS, SWEET PEPPERS IN VARIOUS COLORS, BROCCOLI AND ONIONS.  OF COURSE, IF YOU ARE REALLY PRESSED FOR TIME, YOU COULD USE A FROZEN STIR FRY MIX IN THE LAST HOUR OF COOKING – THERE ARE SOME REALLY NICE VARIETIES AVAILABLE.

I SERVE OVER WHOLE GRAIN RICE* OR QUINOA.

*TO KEEP IT GLUTEN FREE, ELIMINATE SOY SAUCE AND USE QUINOA RATHER THAN RICE.

 

RATATOUILLE – DELICIOUS!

Ratatouille (1)

I MAKE MY RATATOUILLE IN THE CROCK POT TO CUT DOWN ON HEATING UP THE COTTAGE IN THE SUMMER.

1 small eggplant, peeled and diced (I don’t peel mine)
2 small zucchini, diced
1 yellow squash, diced
1 onion, diced
2 garlic cloves, minced
1 green pepper, seeded and diced
1 yellow pepper, seeded and diced
1 jalapeno pepper, diced (I used Anaheim pepper – a bit milder)
1 (28 oz) can diced tomatoes
1 pound hot sausage
1 (6oz) can tomato paste to thicken
2 Tbsp sugar
1 Tbsp fresh basil
1 Tbsp fresh parsley
Salt and pepper to taste if needed

Cut up all the veggies and place in Crock Pot.  Place sausage on top and pour diced tomatoes over everything.  Cook on LOW 6-8 hours (I like cooking less for crisper veggies). In the last hour of cooking remove sausage links and cut up*. Add tomato paste, sugar and spices – mix well and then return sausage to the Pot.

*If you use sausage patties you can just break them up and you won’t need to cut anything up later but my sausage links were frozen so I cooked them and then cut them up.

YOU CAN MAKE THIS MEAL VEGETARIAN BY ELIMINATING THE SAUSAGE. I LOVE TO SERVE IT OVER NOODLES (I USED WHOLE WHEAT THIN SPAGHETTI) BUT IF YOU WANT A GLUTEN FREE VERSION TRY OVER QUINOA OR EVEN SPAGHETTI SQUASH.

I ADDED SHREDDED ITALIAN STYLE CHEESE, PARMESAN CHEESE AND A FEW FRESH BASIL AND PARSLEY LEAVES AS A GARNISH. OF COURSE, I SERVED THIS MEAL WITH A BIG SALAD (WITH LETTUCE AND SPINACH FRESH OUT OF THE GARDEN TOO – CAN’T WAIT FOR THE REST OF THE VEGGIES TO RIPEN)!

THIS MEAL IS SO GOOD YOU COULD GET “THANKSGIVING FULL” ON IT!  I ADVISE HAVING THE SALAD FIRST SO YOU DON’T OVERDO ON THE RATATOUILLE!

 

MEDITERRANIAN STUFFED PEPPERS

I MADE THESE STUFFED PEPPERS GLUTEN FREE BY SUBSTITUTING QUINOA FOR ORZO!

 

MEDITERRANIAN STUFFED PEPPERS -1

4 large red peppers, halved lengthwise, seeded and cored
1 ½ cups quinoa
28 oz can diced tomatoes
1 cup pitted black olives, halved
8 oz feta cheese block, crumbled
1 ½ lbs chicken breasts, grilled and cut into bite-sized pieces
½ cup Kraft Greek Dressing with Feta and Oregano

Coat 13” X 9” baking dish with non-stick spray. Place pepper halves in bottom. Cook quinoa according to directions. In large bowl, combine quinoa and next three ingredients. Meanwhile, grill chicken, cut up and add to quinoa mixture. Drizzle Greek dressing over top and mix well. Stuff peppers. Bake 350 degrees F 40-50 minutes.
*Feta crumbles are likely fine but some sources say they may have wheat starch added to prevent clumping. Kraft uses potato starch in their shredded blends.