Archive for April, 2013

April 29, 2013

Black Bean & Quinoa Veggie Burgers

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Now that I have learned what goes into this burger (I have also made a basic bean burger before), I feel like the possibilities are endless! I can’t wait to experiment with different beans, different seasonings, veggies, grains etc.

The first time I made this recipe, I used dried black beans instead of canned. I wanted to see how simple it was to go through the process of rehydrating the beans and I am happy to report that it was a little time consuming, but very easy! I don’t have the exact directions that I used that day so I didn’t include it in the directions below, but you basically soak beans overnight and then cook in a saucepan with water until done! I will buy dry beans again because although time consuming, I like how they have less sodium (and other ingredients) than canned.

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That may be a disgusting picture above (I don’t think so), but I can’t stop staring directly at it.

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This recipe makes 6 patties which is quite alright with me. We have made this twice so far and have just one left in the freezer to fight over. I appreciate how versatile they are, we have eaten them on buns, without buns and crumbled in a bowl with veggies. I bet there are other ways to use them too, like in a salad or maybe an omelette (too far?). *I just drove myself crazy thinking of how to spell omelette. It looks like such an insane word to me now. I also saw it spelled omelet. WHICH ONE IS RIGHT??

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No veggie burger is complete unless topped with a fried egg and sriracha!

Oh and you better toast that bun.

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Black Bean & Quinoa Veggie Burgers {slightly adapted from Prevention RD}
Makes 6 patties

INGREDIENTS:

  • 1/2 cup dry quinoa (I used the red variety)
  • 1 tsp olive oil
  • 1/2 red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp kosher salt, divided, plus more to taste
  • 1 (15oz) can black beans, drained and rinsed
  • 2 tbsp tomato paste
  • 1 large egg
  • 2/3 cup frozen corn
  • 1/2 cup cilantro, chopped
  • 1 chipotle in adobo, minced (or 2 for bolder flavor)
  • 2 tsp ground cumin
  • 1/2 cup rolled oats
  • 1/4 oat flour (make by placing rolled oats in food processor)
  • 6 bulky rolls
  • Toppings of choice (fried egg, sriracha, lettuce, tomato etc.)

DIRECTIONS:

Place the quinoa in a small saucepan with 1 cup of water. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover the pan, and cook 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat and let cool slightly. (You can use pre-cooked quinoa if you like).

Heat the oil in a small pan over medium heat and add the onion and garlic. Add 1/4 teaspoon salt and sauté until onions are softened, 5-6 minutes. Place the mixture into a large bowl. Add black beans to the bowl and using a potato masher or fork, mash together until a pasty mixture forms.

Stir in the tomato paste, egg, corn, cilantro, chipotles, cumin and remaining 1/4 teaspoon salt. Stir in the cooked quinoa, oats, and oat flour until well mixed. Form the mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.

When ready to eat, preheat the oven to 400°F or heat a griddle to medium-high heat. If baking, spray a baking sheet with nonstick cooking spray and place the patties on the sheet cook 10-12 minutes until the patties are crispy. Carefully flip the patty over and cook another 10 minutes, until heated through. If using a griddle, heat 4-6 minutes per side or until slightly golden. Serve in bulky roll with toppings of choice.

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April 22, 2013

Tortellini Soup

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Pasta in soup is a favorite of mine! Or… I suppose adding any starch because I like the addition of rice in some soups and also enjoy a few big chunks of potato (not with the rice).  ALSO, dipping bread into soup…that counts right?

So it’s a beautiful day out there today and although it is not as warm as I’d like, at least the sun is shining. My husband and I have a lot of errands today so this will be fairly short! Not that I have anything new to mention especially since I haven’t been feeling well. Activities have been limited to laying on the couch, watching tv and drinking a lot of tea.

Oh I know what I can share! I think I have a few cavities. Actually, I know I have a few cavities…the left side of my mouth is in so much pain, I can hardly think straight. Here’s the thing, I HATE going to the Dentist and I have been putting this off for…oh, maybe over a year. So it’s my own fault.

ANYWAY.

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Soups are always an easy meal to make. Chop up veggies, add broth, throw in pasta and what not, then a dash of this and that and let it heat through.

Here it is all finished up!

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CHEESE! Don’t forget the cheese.

Fresh grated cheese if you can. Huge difference. I used Romano because I had it on hand but use whatever you like!

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Tortellini Soup {adapted from the cookbook, Cook without a Book: Meatless Meals}

INGREDIENTS:

  • 1 quart good quality vegetable broth
  • 1 can (14.5oz) petite-cut diced tomatoes
  • 1 medium-large onion, cut into medium dice
  • 2 medium carrots, peeled and cut into medium dice
  • 1 tsp Italian seasoning (or equal amounts basil, rosemary, thyme, oregano)
  • 8 lightly packed cups (about 8oz) baby spinach
  • 2 cups (about 9oz) bite-size cheese tortellini, fresh or frozen
  • Grated cheese, for passing (Romano, Parmesan Reggiano, etc)

DIRECTIONS:

Heat a small saucepan over medium-high. Combine the broth and tomatoes in the saucepan and bring to a boil. Turn off heat, set aside.

Meanwhile, heat the oil in a Dutch oven or soup pot over medium-high heat. Add the onion and carrots and cook until soft and golden brown, about 5 minutes. Stir in the zucchini and Italian seasoning and cook until fragrant, a minute or so. Add the hot broth mixture and 1 cup of water and bring to a simmer. Reduce heat to medium-low and simmer, partially covered, for about 10 minutes.

Add the spinach, stirring until it wilts and cook, partially covered, about 5 minutes longer. Stir in the tortellini and cook, partially covered, until the tortellini are tender and their starch has lightly thickened the soup, about 4-6 minutes. Serve hot with grated cheese passed separately.

 *Print Recipe

 

April 21, 2013

Toasted Almond Granola

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I wanted to update my site many times last week but I could never bring myself to do it. I was watching the news a lot and following the Boston coverage, feeling happy that we were no longer Boston residents but also sad that we were no longer Boston residents. I would have loved to have been back in the city, witnessing all the compassion and strength. I am really really glad that my husband and I had a chance to live in that fantastic city. I wish it had been longer than a year, but I will never forget the fun we had and all the amazing people we met! Fortunately, no one I know was harmed but my heart breaks for those who were killed and are currently in critical care.

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I also did not update because I have been sick with a terrible head cold all week. Headache, coughing, sore throat, etc. Not cool.

I am still feeling a little under the weather but I did not have to work today so I was able to spend the majority of my time on the couch, watching the Red Sox game (and missing most of it because I fell asleep!).

Now I have poured myself a hot cup of honey, with a splash of tea (kidding) and wanted to stop in and say hello!

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Who knew how easy granola was to make! I made Shutterbean’s Killer Granola a few months ago and it was fantastic. After trying out two great recipes and realizing how simple they are, I think I could maybe create my own next time! Could you imagine?! ME making my OWN recipe…

I’m so funny.

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All mixed up! I love the combination of sliced almonds and whole almonds. Since almonds are expensive, I went to the bulk section at my local grocery store and scooped out a cup of each, so much cheaper!

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This made quite a lot, so I have been eating it all.week.long.

I am happy to report that I never got sick of it! Neither did my husband! 

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Toasted Almond Granola {adapted from Joy The Baker}

INGREDIENTS:

  • 4 cups old fashioned oats
  • 1 cup sliced, raw almonds
  • 1 cup whole, raw almonds
  • 1/2 cup sweetened shredded coconut
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 tbsp butter
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/2 cup light brown sugar (what I had on hand)
  • 1 tsp pure vanilla extract

DIRECTIONS:

Place a rack in the upper third and middle of the oven and preheat to 325°F. Line two baking sheets with parchment paper and set aside.

Whisk together oats, whole almonds, slivered almonds, coconut, cinnamon and salt. Set aside.

In a medium saucepan, melt butter, oil, honey and brown sugar until the sugar is dissolved and mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, making sure all of the oat mixture gets moistened by the sugar and oil mixture.

Spread the mixture onto the prepared baking sheet. Bake for 25-30 minutes, removing oats to stir and toss on the pan twice during baking. Remove from the oven and let cool. Once cooled, store in an airtight container for up to two weeks.

*Print Recipe

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