Southwestern Egg Rolls

I made these for our New Year's Eve celebration.  I found them on Pinterest and have been wanting to try them for a while.  These were easy to make and really delicious.  The flavors were really good and I was able to throw them in a freezer bag for good eats later on.

My plan for these is to incorporate them into Mexican nights and freeze batches for easy weekend meals.  I also think these would be great to make if you're bringing a meal to someone.

I served these with guacamole and salsa for dipping. 

Southwestern Egg Rolls:
(Emily Bites)

Ingredients:
2 cups frozen corn, thawed
1 (15 oz) can black beans, drained and rinsed
2 cups reduced fat shredded Mexican cheese blend
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
4 scallions, chopped
1 (4 oz) can of green chiles, drained
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
24 egg roll wrappers (1 package)


Directions:
Preheat the oven to 425. Lightly mist two baking sheets with cooking spray and set aside.
In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.

Pour some water into a small dish and set aside. On a flat surface, place an egg roll wrapper, corner facing toward you (like a diamond) and put ¼ cup of the mixture from the bowl on the center of the wrapper. Spread the mixture in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½ inch or so of space on each side. Fold the bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold the side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and lightly wet the edges of the remaining top corner of the wrapper. Finish rolling the filled egg roll over the wet corner so that it adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.

When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops with cooking spray. Bake for 14-15 minutes, flipping once halfway through, until the wrappers are golden brown. Serve with salsa for dipping.

Chipotle Kale Chips

I got some beautiful curly kale at the farmers' market this weekend and decided to make some kale chips.

I really love kale chips.  Part of the reason is that they are super simple to make. It takes longer to wash the greens then it does to prepare the chips.  One of the other reasons I love these chips is because of all of the different types of flavors you can choose to pair with them.

I decided to use chipotle pepper with this batch of kale chips and was pretty happy with how they turned out.

Chipotle Kale Chips:

1 bunch of kale, cleaned and removed from the stalk
1 tablespoon olive oil
1 teaspoon chipotle chili powder
1 teaspoon salt

Preheat oven to 300 degrees.  Rip the kale leaves into pieces and put them in a bowl with the olive oil, chipotle powder, and salt.  Toss the kale to make sure that all of the leaves are covered with the oil and the spices.

Place the kale leaves on a baking sheet, making sure they don't overlap and bake for 20 minutes of until the leaves are crispy.

Asian Peanut Noodles

I've been bored with my dinner options recently.  I've also been on a bit of an Asian food kick so I've been trying to find some new dishes that incorporate my needs.

I found this recipe from Cooking Light magazine.  I love this recipe.  I always have these ingredients on hand and I was able to whip it up really quickly.  I think that this could serve as a main meal or as a side dish, depending on what you're looking for.

The recipe doesn't call for the vegetable to be cooked at all which is fine, but since I did serve this warm I think next time I'll try to blanch the veggies a little bit.

Asian Peanut Noodles:
(adapted from Cooking Light)

6 ounces whole-wheat linguine or spaghetti
1 teaspoon sirarcha
1 tablespoon reduced-fat creamy peanut butter
3 teaspoons low sodium soy sauce
2 teaspoons fresh lime juice
1 cup matchstick-cut carrots
1/2 cup matchstick-cut green onions

Cook the noodles according to package directions, omitting salt and fat. Drain them well.

Combine the sirarcha, peanut butter, soy sauce, and lime juice in a large bowl, stirring with a whisk to combine well. Add the noodles, carrots, and green onions; toss and serve immediately.

Balsamic Mustard Dressing

I made salad dressing the other night.  I totally made it up too.  It's a nice and tart vinaigrette that still has some texture to it, so it doesn't run off of your lettuce... never to be seen again.

I hate it when that happens.

The recipe was inspired by looking in the refrigerator.  I wanted something simple and I thought that the mix of balsamic vinegar and mustard would work well together.

Balsamic Mustard Dressing:

2 tablespoons balsamic vinegar
1 teaspoon apple cider vinegar
1 large teaspoon grainy dijon mustard
Pinch of salt and pepper
1/4 cup olive oil

Add everything to a container with a tight fitting lid (I used a mason jar) and shake it like a Polaroid picture.  Store in the refrigerator for a week or so.

Chipotle Avocado Black Bean Burgers

I think that I might be mastering the veggie burger..... finally.

I've been exploring the world of the black bean recently and the black bean burger has been been leading me astray.  These patties have made up for all my heartache.  (That sounds like a bad country song)

The chipotle sauce and the avocado make this burger delicious.  The best thing about these burgers is that you can make up a bunch of them and throw them in the freezer for future enjoyment, or for food gift giving. 

Chipotle Avocado Black Bean Burgers:
(Adapted from Skinny Taste- 9ppt+)

6 tablespoons light mayonnaise
2 tablespoons chopped chipotle peppers in adobo sauce
1 teaspoon lemon juice

16 oz can black beans, rinsed and drained
1/2 bell pepper, cut into small pieces
1/2 cup chopped scallions
3 tablespoon chopped cilantro
3 cloves garlic, peeled
1 egg
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon salt
1/2 cup quick oats
1 small avocado

Directions:

Combine mayonnaise, lemon juice, and chipotle peppers, set aside.  Slice your avocado, place it in a bowl and sprinkle with a little lemon juice to keep it from browning.

Make sure the black bean are really dry and mash them up with a fork.

In a food processor, chop the bell pepper, cilantro, onion, and garlic, then add oats, then the egg and spices. Combine with the mashed black beans.

Divide the bean mixture into patties (I got 5), put them on a sheet pan, and freeze overnight.  When you're ready to cook them up, pull them out of the freezer, and cook on a sprayed skillet for about 7 minutes on each side.

Top the burgers with some of the chipotle mayonnasie and avocado slices.

Lighter Eggplant Parmesan

Happy Meatless Monday!!

This is the recipe that led me to pick up some eggplant at the farmer's market.  I figured that if I was going to try eggplant I should dump a bunch of cheese on it.  How bad can that be?  It was pretty dang good.

The one thing I was missing in this recipe was some different texture.  I think in a traditional Eggplant Parmesan the fried eggplant adds some crispiness to the dish.  Since I don't need to eat fried eggplant covered in cheese I'll stick with this lighter version.

Lighter Eggplant Parmesan:
(adapted from Skinnytaste- 8 WW pts)

1 large eggplant (2 lbs)
1 tbsp olive oil
12 oz fat free ricotta
1/4 cup + 2 tbsp Pecorino Romano
1/4 cup fresh parsley, chopped
1 medium egg
2 cups reduced fat mozzarella
3 cups tomato sauce
1 yellow tomato, seeded and roughly chopped or a hand full of small tomatoes
1 small white onion, diced
salt

Slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.























Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add 1/3 of the chopped tomatoes and onions.  Repeat the process twice with more eggplant, vegetables, and cheese.  Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting.

Eggplant Fries

I did not eat eggplant as a child.  My grandma was the only person in the family that liked it so no one else ever bought any.  Now that summer is here my CSA Farmer has a bunch of different types of eggplant and I decided that it was time to try something new.

This recipe comes right from the farm.  My farmer told me that this is her favorite way to eat eggplant.  She'll even make this instead of french fries.  I bet that plenty of kids out there would eat these (if they didn't know what they were made of).

Eggplant Fries:
(my CSA Farmer, Kathy)

1-2 eggplant, depending on how many people you're feeding
2 egg whites (or 1 whole egg, beaten)
1 cup bread crumbs
1 tablespoon chili powder
1 tablespoon salt
enough vegetable oil to fry

Heat your oil over medium high heat in a cast iron pot or use a counter top fryer.

Set up a couple of bowls and put the egg into one bowl and the bread crumbs into another.  Add the chili powder to the egg and mix together.

Cut each eggplant into french fry shapes.  Dip each eggplant fry into the egg and then into the breadcrumbs.  Fry up the eggplant until nice and golden brown.  Let drip dry on paper towels or a metal rack and sprinkle with salt.

They taste great with ranch dressing.

BBQ Red Bean Burgers

Happy Meatless Monday Y'all!

I don't have the best track record with veggie type burgers.  I can never get them to form into a patty and they always fall apart.  I think I have finally beaten the veggie burger!!


These burgers were really easy to make and are full of vegetables.  I also think that this would be a great recipe for kids to help out with.  Kids love mashing things.  Give them a fork or a potato masher and let them go to town on the kidney beans.

These burgers are delicious with out cheese as well.  If you're looking for a vegan option use some egg substitute and skip the cheese.  I promise that you won't feel like you're missing out.

BBQ Red Bean Burgers:
(The Kitchen Witch Blog)

Ingredients:
1/2 onion, minced
1 clove garlic, minced
1 tomato, seeded and chopped
1/2 jalapeno, seeded and chopped
2 teaspoons chili powder
1 15 oz can reduced sodium red kidney beans, drained and rinsed
1/2 cup bread crumbs
1 egg
2 tablespoons barbecue sauce, plus extra for bun
4 slices cheddar cheese

Directions:

Heat a large skillet over medium heat. Add a teaspoon of olive oil and the onion, garlic, tomato, jalapeno, and chili powder. Saute until the onions are soft.

Place the kidney beans in a medium bowl and mash with a fork. Add the onion mixture, bread crumbs, egg, and barbecue sauce to the bowl and mix well.

Form the bean mixture into patties.  Add another tablespoon of olive oil to the skillet and brown the patties on both sides. 

Just before the patties are finished cooking place a slice of cheddar cheese on top, add a tablespoon of water to the pan, cover and let the cheese steam and melt over the burger.

Stuffed Mushroom Marinara

I made stuffed mushrooms a couple of weeks ago for Meatless Monday.  While we were eating them Mr. T said that he'd love to try them with some red sauce.  We talked it out and this is what we came up with.

These were delicious!  The stuffing would also make a great stuffing for pasta (I'm thinking stuffed shells might be in my future).  Here's my advice on how much marinara sauce to actually use.  You don't want the spinach mixture to be floating around in sauce but everything still needs to be moist.  Start out with half a cup or so of sauce, mix it all together and add more if you need to.

If you're looking for a vegan option leave the cheese off.  It's still good.

Stuffed Mushroom Marinara:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1 cup marinara sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano

salt and pepper
4 slices provolone cheese

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute and add the spinach.  Let the spinach mixture cook for an additional minute or so (I let them cook while I took the gills out of the mushrooms) and add the marinara sauce, salt, pepper, garlic powder, onion powder, and dried oregano.  Stir to combine.


Brush each mushroom cap with a little olive oil and begin to stuff them.

Once each mushroom is as full as you'd like it to be place them on a baking sheet and place one slice of provolone cheese on top of each mushroom cap.  Bake for 15-20 minutes, until the cheese is nice and bubbly.

Veggie Stuffed Mushrooms

I've been in some what of a Meatless Monday rut.  I didn't grow up eating very many meatless meals and sometimes I have trouble thinking of new ideas.  This one came from seeing my Easter menu and realizing that I forgot to make the dang mushrooms.  I figured that I might have a good idea for something new for Meatless Monday.

These were delicious.  The mushrooms give a really meaty texture so if you're still on the fence about going meatless I think this would be a great place to start. 

Veggie Stuffed Mushrooms:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle on top
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
2 cloves garlic, minced
1/3 cup bread crumbs
1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1/2 cup reduced fat shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
salt and pepper

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion and bell pepper.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute.  The carrots still need to be pretty crunchy.  Remove from heat and pour into a bowl.

Add the breadcrumbs, cheese, spinach, 1 tablespoon olive oil, and seasonings.  Mix everything to combine.

Brush each mushroom cap with a little olive oil and begin to stuff them. 

Once each mushroom is as full as you'd like it to be place them on a baking sheet and drizzle the top with a little more olive oil.  Bake for 15-20 minutes and enjoy.

Mexican Lasagna

It's Meatless Monday!!

I made Mexican Lasagna this week and it was delicious!  I was a little nervous going into it because I was kind of winging this one.  I didn't really do much research and used it as an excuse to clean out the refrigerator.  It worked out.

Mexican Lasagna:

12 corn tortillas
1 can reduced sodium black beans, rinsed and drained
1 can reduced sodium pinto beans, rinsed and drained
1 cup corn kernels, fresh or frozen
1 large bell pepper, diced
4 carrots, peeled and chopped
1 red onion, diced
1 cup fat free salsa
1-2 cups reduced fat shredded Mexican blend cheese


Preheat the oven to 375 degrees. Cut each tortilla in half and layer 6 halves in a casserole dish or lasagna pan.  Top with a third of the beans, corn, onion, bell pepper, salsa, and cheese. 

Continue layering the ingredients.


Bake for 30-45 minutes or until everything is hot and the cheese has melted.  Serve with a dollop of sour cream or Greek Yogurt.

Bean Tostadas

It's Meatless Monday!!  I've been slacking a little bit in updating but here we are.  We all know that my family eats a lot of Mexican Food and this is yet another tasty recipe!

This one is easy to make and if you don't like certain toppings or want something else then it's easy enough to change around.

Bean Tostadas:

8 corn tortillas
1 can reduced sodium black beans, drained and rinsed
1 can vegetarian re-fried beans or a can of drained and rinsed pinto beans smashed
1 red onion, diced
1 cup reduced fat Mexican blend cheese
1 cup fat free salsa
Sour cream or Greek Yogurt


Preheat oven to 350.  Place the tortillas on a pan and place in oven to start crisping up.  I used a pizza pan that has holes in it to bake the tortillas.  Bake about 5 minutes.

Remove the tortillas, leave the oven on, and start to layer each one.  I spread some re-fried beans on mine and then topped them with black beans, onions, salsa, and cheese.  Bake them for an additional 10 minutes or until the tortilla is crunchy and the cheese has melted.

Top with sour cream or Greek yogurt.  These taste great with yellow rice or a guacamole salad.

Spinach Cheese Enchiladas

It's Meatless Monday!  It is yet another week of Mexican food for us but at least this time it's not tacos.  I'm branching out a little bit.

I beefed up this recipe a little bit by adding some red bell pepper, cumin, garlic powder, and some extra salsa.  The brand we buy is zero points, so why not.  The filling of these enchiladas was very much ricotta (it was the texture).  It was almost like eating lasagna filling in a tortilla with salsa.

I like the idea of these but I want to figure out how to take away some of the ricotta cheese and make them with something else.  Mr. T and I both really enjoyed the flavor and it was nice to have something different for Meatless Monday.

Spinach Cheese Enchiladas:
(adapted from Weight Watchers, 7pp+)

Cooking spray
10 oz chopped frozen spinach, thawed, squeezed to remove water  
1 red bell pepper, diced
15 oz part-skim ricotta cheese  
1/2 cup(s) (shredded) reduced fat mozzarella cheese  
1 teaspoon dried oregano  
1 teaspoon onion powder  
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon table salt  
1/2 teaspoon black pepper  
8 fajita size whole wheat flour tortillas
2/3 cup(s) fat free salsa  
1/4 cup(s) shredded reduced-fat Mexican-style cheese
 
Directions:

Preheat oven to 400 degrees. Coat a 7 X 11-inch baking dish with cooking spray.

Take the dry spinach and chop it.  Just enough to get rid of the stringiness that sometimes happens with frozen spinach.

Combine spinach, bell pepper, ricotta, mozzarella, oregano, onion powder, garlic powder, cumin, salt and pepper in a large bowl; mix well. Spoon 2 tablespoons (roughly) of spinach mixture onto center of each tortilla.

Roll up tortillas and place side-by-side in prepared baking dish. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.

Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes more.

Two-Bean Burritos

I've been trying to think of new ideas for Meatless Monday.  I don't want to end up eating a bunch of random sides every week (which would probably be good too) so I've been trying to come up with some tasty vegetarian versions of meals my household loves.

Here is my version of bean burritos.  I thought they were really filling and delicious.  Tonight we ate them with some yellow rice but they would also be fantastic with a salad.



















Two-Bean Burritos:

1 can reduced sodium pinto beans, drained and rinsed
1 can reduced sodium black beans, drained of half the liquid
1-2 teaspoons olive oil
2 carrots, cubed
1 small onion, chopped
1 red bell pepper, chopped
1 teaspoon garlic powder
1 teaspoon garlic and herb seasoning
1 teaspoon chipotle seasoning (I used Mrs. Dash)
1/2 teaspoon cumin
1/2 teaspoon salt and pepper

In a small bowl mash the pinto beans with a potato masher.

In a skillet over medium heat, heat the olive oil.  Add the carrots and let cook for a minute.  Add the onion and bell pepper.  Let cook for an additional minute.  Add the black and pinto beans and mix everything together.  Add the seasonings and mix to combine.

Let everything heat up and fill your choice of burrito or taco shells.  I added shredded cheese, greek yogurt, lettuce, and salsa to my burritos tonight.  Mr. T added hot sauce to his, because that's how he rolls.

Stuffed Poblano Peppers

The Mexican restaurant we frequent has a stuffed poblano pepper dish that is on special most of the time.  It's Mr. T's favorite and he orders it almost every time we go.  I decided to try making a vegetarian version at home for "Meatless Monday" (or Meatless Friday for Lent) and this is what I came up with.

I have to say, I impressed myself.  These were really good.  Even if you aren't the biggest fan of stuffed peppers the filling would be great alone or inside of a burrito.

Stuffed Poblano Peppers:

2 poblano peppers
1 small package of yellow rice, prepared per the package directions
1 can reduced sodium black beans, rinsed
1/2 cup shredded reduced fat cheese (I used a mexican blend)
1/4 cup plain Greek yogurt
1 teaspoon black pepper
1 teaspoon Mrs. Dash Chipotle seasoning
1 teaspoon garlic powder
salt to taste

Set oven to 375.  Take the peppers; cut off the tops and remove the seeds and membrane inside.  Set aside. 

In a small bowl mix together the rice, beans, cheese, and greek yogurt.  Trim the tops of the peppers, chop them up, and add them to the bowl too.  Add the spices and mix everything together.  Stuff the rice and bean mixture into the peppers and bake for 15-20 minutes or until everything is warm and the pepper has started to soften.  Just make sure it doesn't get soggy.

Vegetable Lo Mein

This is another recipe that I have found in my quest for healthier cooking at home.  It was really easy and quick to make.  Feel free to change up the vegetables and use whatever you have in the house.

This can be made gluten free by using gluten free soy sauce and rice noodles.  I've been able to find both at the grocery store with no problems.

Vegetable Lo Mein:
(Can You Stay for Dinner- serves 2)

For the Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons brown sugar
1 teaspoon toasted sesame oil
1/4 teaspoon Chinese five spice powder
2 teaspoons grated fresh ginger
2 teaspoons minced garlic
1/2 teaspoon Sriracha hot chili sauce
2 teaspoons cornstarch

Remaining Ingredients:
2 teaspoons canola oil
2 cups bean sprouts
1/2 cup thinly sliced scallions, white and green parts
1 cup shiitake mushrooms, sliced
1 cup shredded Napa cabbage
1/4 cup grated carrot
6 oz rice noodles or whole wheat spaghetti

Cook the egg noodles or spaghetti according to package instructions, drain and set aside.

Stir all sauce ingredients together in a small saucepan set over medium heat. Bring to a boil, reduce heat and simmer until thickened and glossy, about 3 minutes. Set aside.

Meanwhile, set a large wok or skillet over medium-high heat. When the pan is hot, add the two teaspoons of canola oil and swirl to coat. Add the bean sprouts, mushrooms, cabbage, and carrot. Saute for about 3 minutes, or until the vegetables begin to soften. Add the cooked egg noodles and the sauce, tossing to combine. Serve immediately.

Broccoli Mac and Cheese

Macaroni and cheese is a staple dish in many households.  It's always an option in a "Meat + 3" or on a veggie plate.  While it's fantastic it's not the healthiest option.  I found this recipe online through Weight Watchers and substituted whole wheat pasta.

While it wasn't the most amazing mac and cheese I've ever had it was pretty good.  I loved the broccoli and the whole wheat pasta was delicious.

Broccoli Mac and Cheese:
(adapted from Weight Watchers, 7 pps+)

2 spray(s) cooking spray  
12 oz uncooked pasta, I used whole wheat (about 2 1/2 cups)  
1/8 tsp table salt, for pasta cooking water  
10 oz uncooked broccoli, small florets (about 2 1/2 cups)  
1 tsp salted butter  
1/3 cup(s) fresh bread crumbs  
3 Tbsp grated Parmesan cheese, divided  
2 1/2 cup(s) fat-free skim milk  
1/3 cup(s) all-purpose flour  
1/2 cup(s) (chopped) uncooked onion(s), diced  
1 cup(s) low-fat shredded Cheddar cheese, sharp-variety  
1 tsp Dijon mustard  
1 1/2 tsp table salt  
1/2 tsp black pepper, freshly ground  

Instructions:

Preheat oven to 375ºF. Coat a shallow 2-quart baking dish with cooking spray.

Cook pasta in a large pot of lightly salted boiling water according to package directions, adding broccoli to water 3 minutes before pasta will be done; drain pasta and broccoli and return to pot.

Meanwhile, in a large saucepan, melt butter over medium heat; add bread crumbs and cook, stirring often, until light golden, about 2 minutes. Remove from heat and transfer crumbs to a small bowl; stir in 1 tablespoon of Parmesan cheese and set aside.

In same saucepan (wipe clean if necessary), whisk together milk and flour until blended; add onion. Bring to a boil over medium-high heat, whisking frequently. Reduce heat to low and simmer until thickened, about 2 minutes.

Remove from heat and whisk in cheddar cheese, mustard, salt, pepper and remaining 2 tablespoons of Parmesan cheese. Pour over cooked, drained pasta and broccoli; toss to mix and coat.

Transfer to a baking dish and sprinkle top evenly with bread crumbs. Bake until bubbly at edges, about 20 to 25 minutes. Divide into 8 pieces and serve. Yields 1 piece per serving.

Quinoa Burger

Quinoa is considered a grain.  It's not something I grew up eating but when I started working at the vegetarian cafe in college I learned to really enjoy this grain.

The flavor of these patties were great.  They were really light though.  I really wanted more texture on with them.  This is the recipe I followed.  I might be turning the rest of the mixture into a hash to add some more texture to it.

Quinoa Burgers:
(eating well living thin)

1 cup uncooked quinoa

2 cups water

1/2 teaspoon salt

To cook quinoa:
In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

3/4 cup shredded cheddar cheese (or other variety, if you prefer)

1/2 cup low-fat cottage cheese

1 medium carrot, finely grated

3 eggs

3 tablespoons all purpose flour

2 green onions, including white parts

1 /2 teaspoon sugar

1/4 teaspoon black pepper

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/8 teaspoon garlic powder

Olive oil for frying

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Measure 1/4 cup and form into patties about 1/2 inch thick  - mixture will be slightly sticky.

 

Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

Roasted Garlic Cauliflower Mash

Cauliflower was on sale last week.  It made me stop and think about how little I use it and how little I know how to make with it.  This is basically the same recipe as this mashed cauliflower recipe but it was good, so I decided to change it up a bit and make something new from something known.

I still have a ways to go but at least I have found another way to enjoy cauliflower.

Roasted Garlic Cauliflower Mash:

1 head of garlic
Olive Oil
Salt
Pepper

1 head of cauliflower
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons plain greek yogurt
3 tablespoons butter
1 tablespoon chicken or vegetable stock

Roast the garlic:
Preheat the oven to 400 degrees. Cut the top of the garlic off.

Place the head of garlic in a piece of parchment paper or foil and drizzle with olive oil and salt and pepper. Wrap the garlic up and cook for 30 minutes.

Make the cauliflower:

Place a pot of water on the stove top to boil. Cut up a head of cauliflower and let it boil for 5-6 minutes. Drain the cauliflower and pat it dry with a paper towel. Add the cauliflower to a food processor along with the salt pepper,

Red Beans and Rice

I love red beans and rice.  It's a comfort food to me and one of those dishes that are perfect to eat when it's raining or cold outside.  It's also a really hardy meal.  Now that school is back in session my daily commute has doubled, which means I have less time to cook dinner.  It's has made me look at different meals and different ways to prepare those meals. This has led me to the crock-pot.

I was really happy with how this meal came together.  I prepped all of my veggies the night before, put them in a storage container, and threw everything in the crock pot the next morning.  11 hours later I got home from work, threw my rice on the stove, and dinner was served!  If you're looking for an easy week night dinner try this out.  I also think this would freeze well.

Red Beans & Rice:(adapted from Tasty Kitchen)

Ingredients:
1 pound dried red beans (I used kidney beans)
7 cups water
1 green bell pepper, chopped
1 white onion, chopped
4 stalks of celery, chopped (including leaves)
4 cloves of garlic, finely chopped
3 tablespoons Old Bay seasoning
1 teaspoon blackening seasoning
Salt to taste
Hot cooked rice

Directions:
Place all of the ingredients, except for the rice in a crock pot.  Cook on LOW for 10+ hours or on HIGH for 7 hours.

When ready to eat, serve over hot rice with cornbread.

This would also be great with sausage, which is traditional.