Monday, July 28, 2014

Recipe for today: Mushroom Veggie Burger


Original recipe makes 6 veggie patties

Ingredients
  • 2 tablespoons olive oil
  • 3 (8 ounce) packages sliced fresh mushrooms
  • 1/2 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 2/3 cup rolled oats
  • 3/4 cup dry bread crumbs
  • 2 eggs, beaten
  • 1/2 cup freshly shredded Parmigiano-Reggiano cheese
  • 2 tablespoons olive oil
Directions
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
  • Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
  • Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

Sunday, July 27, 2014

Recipe for Today: Veggie Burger with mushrooms


Ingredients
  • 1 15 -ounce can kidney beans, drained and rinsed
  • 1 small red onion, shredded and squeezed dry (about 1/2 cup)
  • 1/3 cup chopped walnuts
  • 1 small carrot, finely diced
  • 1 cup plain or whole-wheat breadcrumbs
  • 2 scallions, white and green parts, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire or soy sauce
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 cups assorted mushrooms, sliced
  • 4 English muffins, split and toasted
  • Mayonnaise and/or mustard, for garnish
  • Baby spinach or arugula, for garnish

Directions
Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.

Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.

Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.

Total Time - 25 min
Prep 15 min
Cook Time 10 min
4 Burgers

Monday, July 21, 2014

Recipe for Today: Vegan Black Bean Sweet Potato Burger


Back to vegan recipes...
(Makes 6 burgers)
1 C Organic black beans with juices
1 C Organic brown rice, cooked (I used Seeds of Change Quinoa brown rice)
1 C Sweet potato, peeled and grated
1/2 small onion, finely chopped
2 Cloves garlic, pressed through garlic press
2 Tbsp Taco seasoning, MSG-free
1/2 tsp sea salt or himalayan salt
freshly ground black pepper to taste.
1 Tbsp ghee or oil of your choice
Place rice, beans garlic, taco seasoning, salt and pepper in food processor or blender and pulse a few times to make a chunky thick batter. Place batter into bowl and add grated sweet potato and diced onion. Mix thoroughly. Hand form into patties. Place patties in hot oil or ghee and cook over medium heat. Turn patties very carefully, as they are very delicate. When both sides are cooked they become a little firmer. Serve on a sprouted bun with a slice of avocado and a spoon full of pico-de-gallo.

Wednesday, July 16, 2014

Recipe for Today: Bourbon Cherry Vanilla Ice Cream

This looked way too good not to post!  Bourbon Cherry Vanilla Ice Cream, Enjoy!!!!

Ingredients
Roasted Cherries:
  • 12 ounces cherries, pitted and quartered
  • 1 tablespoon bourbon
  • 2 tablespoons sugar
Bourbon Vanilla Ice Cream:
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon tapioca starch (also known as tapioca flour)*
  • 1½ ounces (3 tablespoons) cream cheese, softened
  • ⅛ teaspoon sea salt
  • 1¼ cups heavy cream
  • ⅔ cup sugar
  • 2 tablespoons light corn syrup
  • 1 vanilla bean, split, and beans scraped out
  • 2 tablespoons bourbon
Instructions
For the roasted cherries:
  1. Preheat oven to 400 degrees.
  2. Place cherries, 1 tablespoon bourbon and 2 tablespoons sugar in an 8 x 8 baking dish and roast for 30-35 minutes. Allow to cool to room temperature and then store in refrigerator until ready to use.
For the ice cream:
  1. Get out three mixing bowls (small, medium and large). In the small bowl, whisk together 2 tablespoons of milk with the tapioca starch until smooth. Set aside.
  2. Add the cream cheese and sea salt to the medium bowl and whisk until smooth. Set aside.
  3. Make an ice bath in the largest bowl by filling it mostly with ice and a bit of cold water. Set aside.
  4. In a large pot (at least 4 quarts so the milk mixture doesn’t boil over), stir together the remaining milk, cream, sugar, corn syrup and vanilla bean and seeds. Bring to a rolling boil over medium high heat. Boil for 4 minutes and remove from heat. Gently whisk in the tapioca starch mixture and return pot to heat. Bring the milk mixture back to a boil and cook for about a minute, stirring constantly. (The mixture will be slightly thickened.) Remove from heat.
  5. Carefully pour the hot milk mixture into the medium bowl with the cream cheese and whisk until smooth. Stir in bourbon until incorporated. Place the medium bowl with the ice cream mixture into the ice bath in the largest bowl, being careful not to let any of the ice/water get into the ice cream mix. Let chill for at least 45 minutes or until cold, adding ice and water to the larger bowl if necessary.
  6. Remove the vanilla bean from the ice cream. Pour into the ice cream maker and churn until thickened (about 25-30 minutes, depending on your machine).
  7. Spoon some of the roasted cherries into the bottom of a storage container. Layer ice cream and cherries into container, finishing with cherries. Press a sheet of parchment paper on top of the ice cream and seal container. Freeze for at least 5 hours or until frozen through
Notes:
* Makes about 1 generous quart of ice cream.
* you may substitute corn starch for the tapioca starch, if desired.
* Author: adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer

Sunday, July 6, 2014

Recipe for Today: Mini Cherry Phyllo Pie

*Phyllo stands in for crust in healthier cherry pies!

Start to finish: 45 minutes
Servings: 8

Ingredients for the filling:

  • 1 pound sweet cherries, pitted
  • 1/4 c. sugar
  • 1 tsp. lemon zest
  • 1 Tbl lemon zest
  • 1 Tbl cornstarch
  • 1/4 c. water
Ingredients for Phyllo Shells
  • 1/2 c. plus 2 Tbl slivered or sliced almonds
  • 2 Tbl sugar
  • 1 tsp. cinnamon
  • 8 sheets phyllo dough
  • 3 Tbl unsalted butter melted
  • Cooking spray
  • 8 small scoops frozen yogurt (optional)
Heat oven 350 degrees F.
In medium saucepan over medium-high, combine cherries, sugar, lemon zest and juice.
Bring the mixture to a boil and simmer gently for 5 minutes.
In a small bowl, whisk together the cornstarch and water.
Add the cornstarch mixture to the cherries in a stream, whisking constantly.
Return the mixture to a boil.
Remove from heat.
Let the filling cool to room temperature.

In a spice grinder, small blender or small bowl of a food processor, pulse the almonds with the sugar and cinnamon until finely chopped but not pulverized.
Transfer to a small bowl.

Fold the stack of phyllo sheets in half, then fold it in half again and trim off the edge, reserve the trimmings.
Produce a stack of 32 squares, each 4 1/2 inches across.
Lay one phyllo square on a work surface, then use a pastry brush to lightly dab the square with a little of the melted butter (substitute for vegan).
Sprinkle a teaspoon of the almond mixture on top, then set a second square over it.
Brush the second square with a little more butter and sprinkle with another teaspoon of almond sugar.
Set a 3rd square on top of the 2nd at 45 degree angle, forming an 8 point star. 
Top with on last square, brushing it lightly with butter.
Drape the stack of phyllo over one cup of an overturned muffin pan.
Mist the stack with cooking spray.
Repeat this layering process to form another 7 stacks, also setting them over the muffin cups.  
Reserve a little of the almond mixture and butter.

Lay the phyllo trimmings flat and brush them with the remaining butter.
Sprinkle them with the remaining almond mixture, then transfer them to a small baking pan.
Bake the phyllo shells and the scraps on the oven's middle shelf until golden brown, about 6 minutes.
Remove from the oven and let cool.

To serve, spoon the cherry filling into the shells, then top with the crispy scraps and the frozen yogurt (if using).

190 calories
70 calories from fat
8 g fat
10 mg cholesterol
29 g carbohydrates
2 g fiber
13 g sugar
3 g protein
95 mg sodium