Saturday, February 27, 2010

YUCATAN BURGERS

1 small butternut squash (about 1 ½ lbs.) cut in half
3 cups bread crumbs  (maybe add some oatmeal and decrease bread crumbs)
2 TB olive oil or canola oil
1 chopped onion
2 cloves garlic, minced
1 tsp oregano,    
1 tsp coriander
1 can red beans, rinsed and drained
½ cup chopped cilantro
1 TB lime juice
1 tsp salt 
½ tsp pepper
Preheat oven to 400, put squash cut sides down on a baking sheet and bake for 45 minutes.  Remove squash from oven and let it cool.  In a large skillet, heat 1 TB oil over medium heat and add onions and sauté.  Add garlic, oregano, coriander and sauté for 2 minutes more.  Put mixture into food processor and add cooked beans & cilantro.  Run the machine in spurts until ingredients are chopped, not pureed. 
When squash is cool, spoon it out and discard seeds.  Chop the squash and add it to beans and onions.  Add lime juice, salt, pepper and 3 cups bread crumbs and mix well with your hands.  If mixture is too wet to form patties, add more bread crumbs.   Form patties and place on cookie sheet (I usually put down parchment paper) and bake in a 350 oven for 15 – 20 minutes until done.  Or you may pan fry on stovetop – 4 minutes on each side.  Makes 6 burgers.

LENTIL RICE PATTIES

1 can vegetable broth             
¾ cup water
1 chopped onion                           
¼ tsp cayenne pepper
1/3 cup uncooked brown rice
3 cloves garlic, minced
¾ cup brown lentils, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 cup old fashioned oats
2 egg whites, lightly beaten
2 tsp dried basil 
1 TB Worcestershire sauce,  
 ¼ tsp salt
½ cup chopped walnuts or almonds (optional)

In saucepan combine broth, water, onion, rice and pepper and bring to a boil.  Simmer covered for 20 minutes.  Stir in lentils and simmer covered for 25 to 30 minutes more until lentils are tender.  Remove from heat and add garbanzo beans, mash them with a potato masher.  Add oats and stir well,  Let stand for 5 minutes.  In a bowl combine eggs, garlic, basil, Worcestershire sauce, salt and nuts.  Stir well and form patties.  Move over rack to center of oven and preheat oven to 350.  Bake on a cookie sheet for 15 minutes.  I usually put down parchment paper to prevent sticking.  This will make 12 patties.  I freeze whatever is leftover for future meals. 

SPRING GREENS WITH BUTTERNUT SQUASH

2 small acorn squash
2 TB brown sugar
2 TB olive oil
4 cups romaine lettuce (or any green)
2 TB sunflower seeds
4 tsp honey
Pierce the squash several times with a sharp knife to let steam escape during cooking.  Microwave squash for 5 minutes.  Place squash on cutting board and cut in half.  Scrape out seeds and discard.  Scoop out the squash and put into mixing bowl.  There should be about 2 cups squash.  Sprinkle with brown sugar and olive oil.  Mix until smooth and set aside to cool slightly.  Divide lettuce on plates and top each plate with ½ cup squash, ½ TB sunflower seeds and 1 tsp honey.  Serve immediately.

WILD RICE PILAF WITH CRANBERRIES AND APPLES

¼ cup slivered almonds
3 cups water
1 ½ cups wild rice, rinsed and drained
½ cup dried cranberries
2 TB olive oil
1 TB red wine vinegar
1 TB sugar
2  Granny Smith apples, cored and diced

Preheat oven to 325.  Lightly coat baking sheet with cooking spray.  Spread almonds on cookie sheet and bake stirring occasionally until golden for about 10 minutes.  Put on a plate to cool.  In a medium saucepan, bring 3 cups water to a boil.  Add rice and reduce heat and cover.  Simmer 45 – 60 minutes, checking to make sure water is not boiling out.  Add more water if rice is drying out.  Pour through a fine meshed strainer to drain.  Return rice to pan and add cranberries and set aside.
In a small bowl, whisk together oil, vinegar and sugar.  In a large bow; mix rice and cranberries with apples.  Add the oil mixture and toss evenly.  Put salad on plates and top with almonds. 

SQUASH AND PINTO BEANS

1 – 2 cans pinto beans, rinsed and drained
1 cup tomatoes, diced
3 – 6 cloves garlic, minced
2 cups hot cooked brown rice
1 cup sliced yellow squash
1 cup sliced zucchini
½ cup frozen corn
1 chopped onion
½ tsp Spike
½ tsp dried parsley
¼  - ½ cups vegetable broth

Heat broth in large skillet over medium high heat.  Add onion and sauté for 2 minutes.  Stir in squash and zucchini and sauté 2 minutes.  Add corn, beans, Spike and parsley and mix well.  Cover, reduce heat and simmer for 7 minutes.  Stir in garlic and tomatoes and cover again.  Simmer for another 3 minutes.  Serve this over rice.

SWEET POTATO MUFFINS

1 cup plus 2 TB brown sugar
½ cup canola oil
1 tsp vanilla
2 eggs
2 cups white flour (might want to try whole wheat)
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
½ tsp allspice
½ tsp salt
2 large sweet potatoes (about 1 1/3 pounds) peeled and finely grated to make 4 cups
½ cup raisins
1 cups chopped walnuts

Preheat oven to 350.  Put paper baking cups in muffin tin.
In a small bowl, whisk together  the brown sugar, oil, vanilla and eggs.  In a large bown mix together flour, baking powder, spices, salt and grated sweet potatoes.  Make a well in the center and pour in egg mixture gradually.  Stir in nuts and raisins.  Spoon batter into muffin cups and bake for 25 to 30 minutes.

POPPY SEED FRENCH TOAST

4 ½ tsp  poppy seeds
2 eggs
1  cup low fat milk
½ tsp vanilla
½ tsp nutmeg
1 TB sugar
6 slices bread
cooking spray

In a bowl, mix together poppy seeds, eggs, milk, vanilla, nutmeg and sugar.  Heat a griddle or large skillet over medium heat.   Spray cooking spray on griddle.  Dip bread into egg mixture and put on griddle.  Stir egg mixture often or poppy seed will sink to the bottom.   Cook bread for 2 minutes on each side until they are golden.  Put them in slow oven to keep them warm while the other bread is cooking.  Top with maple syrup.