Chickpea Burgers

Rachel's Thoughts: Heather and I enjoyed these with goat cheese, sun dried tomatoes and avocado.   We just used the 'burger' as the base and loaded everything on top!

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor. Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Source: http://www.101cookbooks.com/archives/001567.html

To try: Salmon with Brown Sugar and Mustard Glaze

• Prep Time 15 minutes
• Total Time 20 minutes
• Yield Serves 8

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
• 1/4 cup red-wine vinegar
• 1/4 cup whole-grain mustard
• 1/4 cup packed dark-brown sugar
• Coarse salt and ground pepper
• 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
• 1 bunch watercress (about 3/4 pound), thick stems trimmed
• 1 lemon, cut into wedges, for serving

Directions

1. Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.
   
   Source: http://www.marthastewart.com/344987/salmon-with-brown-sugar-and-mustard-glaz
   

Sweet and Sour Chicken

Ingredients

• 1 cup long-grain white rice
• 1 tablespoon cornstarch
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1 tablespoon vegetable oil
• 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 bell peppers (any color), seeded and diced large
• 1/2 pound green beans, trimmed and halved
• 5 scallions, thinly sliced
• 2-inch piece fresh ginger, peeled and minced
• 3 garlic cloves, minced
• 2 tablespoons chopped roasted peanuts (optional)

Directions

1. Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
   
2. In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
   
3. Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.
   

Source: http://www.marthastewart.com/335056/sweet-and-sour-chicken-with-green-beans

Total time: 25 mins - Serves 4

Parmesan Chicken with Mushrooms and Brussel Sprouts

Ingredients

• 1/3 cup panko or plain dried breadcrumbs
• 1/3 cup grated Parmesan (2/3 ounce)
• 1 1/2 pounds chicken tenders
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried thyme
• Coarse salt and ground pepper
• 3/4 pound cremini or button mushrooms, trimmed and halved (quartered if large)
• 3/4 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)

Directions

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper. Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil and bake on upper rack until topping is golden brown and chicken is cooked through, 15 to 20 minutes.
2. Meanwhile, on a rimmed baking sheet, toss mushrooms and brussels sprouts with 2 teaspoons oil; season with salt and pepper. Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes. Serve vegetables with chicken.
   
   
   Source: http://www.marthastewart.com/335195/parmesan-chicken-with-mushrooms-and-brus
   Total time: 30 min - Serves 4

Strawberry Rhubarb Sangria

In a small sauce pan combine 1/4 cup of sugar and 1/2 cup of water, bring to a boil.  Add 2 rhubarb stalks, cut into 1/2 inch pieces and cook for 1 minute.  Transfer mixture to a medium heatproof bowl and let cool to room temperature, about 30 minutes.  Meanwhile, in a pitcher, combine 1/2 cup fresh orange juice (from 1 orange), 1 orange halved and cut into 1/4 inch slices, and 1 pint of strawberries, hulled and quartered.  To serve, add cooled rhubarb mixture, 4 cups chilled seltzer, 1 bottle (750 ml) chilled sparkling wine, such as champagne or Prosecco, and ice.  Serves 8.

Source: Everyday Food Mag.

Baked Stuffed Tomatoes

Ingredients:

• 6 medium-large, ripe red Tomatoes. Each tomato should average about 5 ounces each.
• 1 tablespoon of  Hot Sauce, to your preferred taste
• 1 tablespoons of extra virgin Olive Oil, plus a little to drizzle
• about 12 fresh Basil leaves, chopped
• 2 shallots, minced
• 1 teaspoon Soy Sauce
• 1 Garlic Clove, finely minced
• 1/2 cup of Couscous or Quinoa
• sea salt and fresh cracked black pepper to taste

1. Pre-heat oven to 350º F and place rack in middle of oven. Butter or oil a medium baking dish or of the size where the tomatoes will fill and just lightly be touching each other in the pan.

2. Carefully, using a serrated knife, cut the tops of each tomato, allowing enough room for you to spoon in the mixture. Work over a large bowl, scoop out the flesh of each tomato. If needed, break up any large chunks of the tomato flesh. Arrange the hollowed out tomato shells in the greased baking dish. Lightly brush the outside of the tomatoes with a bit of olive oil.

3. For the filling, combine 2/3 cup of the tomato flesh & juice, hot sauce, olive oil, most of the basil, shallots, soy sauce, salt, black pepper and garlic in a bowl. Add the quinoa and stir until all ingredients are combined. Adjust the filling to your acquired taste with salt and pepper. Using a spoon, fill the stuffing in the tomatoes till the tomatoes are almost full.

4. Bake the tomatoes for about 50-60 minutes, or until the quinoa is cooked. The tomatoes will start to wrinkle and brown. If this happens before the quinoa is fully cooked, then cover the tomatoes with aluminum foil and continue cooking the tomatoes until the filling is full cooked. The top layer of quinoa on the tomatoes will be slightly crunchy.

5. Drizzle with a bit of olive oil and remainder of the basil. Serve warm. Serves about 6.

Source: http://whiteonricecouple.com/recipes/baked-stuffed-tomatoes/  (Heidi Swanson's Recipe)

Espresso Banana Muffins

• 2 cups whole-wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt
• 1 1/4 cups chopped toasted walnuts
• 1 tablespoon fine espresso powder
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup natural cane sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups mashed overripe bananas (about 3 large bananas)

Heat the oven to 375F, position the racks low in the over, and line 12 muffin cups with paper liners.

Combine the flour, baking powder, salt 3/4 cup of the walnuts, and the espresso powder in a bowl and whisk to combine.

In a separate large powder or a stand mixer, cream the butter until light and fluffy. Beat in the sugar and then the eggs, one at a time. Stir in the vanilla, yogurt, and mashed bananas, then gently mix in the dry ingredients. Don't over mix!

Spoon into the prepared muffin tin, top with the remaining 1/2 cup walnuts, and bake until golden, about 25 minutes. Fill the cups two-thirds full for regular muffins or to the brim for a big-topped version. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

Source: http://www.101cookbooks.com/supernatural/

Oatcakes

• 3 cups rolled oats
• 2 cups whole wheat pastry flour
• 1/2 tsp baking powder
• 2 tsp fine-grain sea salt
• 1/4 flax seeds
• 3/4 cup chopped walnuts - lightly toasted
• 1/3 cup extra-virgin coconut oil
• 1/3 cup unsalted butter
• 3/4 cup maple syrup
• 1/2 cup natural cane sugar
• 2 large eggs, lightly beaten

Preheat oven to 325F with a rack in the top third of the oven.  Butter standard 12 cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together.  Stir just until the butter melts and sugar has dissolved, but don't let the mixture get too hot.  You don't want to cook the eggs on contact in the next step.

Pour coconut oil mixture over the oat mixture.  Stir witha  fork, add the eggs, and stir again until everything comes together into a wet dough.  Spoon the dough into muffin cups, nearly filling them.

Bake for 25 to 30 min, until the edges of each oatcake are deeply golden.  Remove pan from oven and let cool for a couple of minutes.  Then, run a knife around the edges of the cakes and tip them out onto a cooling rack.  Serve warm or at room temperature.

Source: Super Natural Every Day, Heidi Swanson (http://www.101cookbooks.com/)

Millet Muffins

• 2 1/4 cups whole wheat pastry flour
• 1/3 cup raw millet
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 1 cup plain yogurt
• 2 large eggs, lightly beaten
• 1/2 cup barely melted unsalted butter
• 1/2 cup honey
• Grated zest and 2 tablespoons juice from 1 lemon

Preheat the oven to 400 degrees with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.

Whisk together the flour, millet, baking powder, baking soda and salt in a large bowl. 

In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. 

Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated. Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it to a bit below the rim.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.

Source: Heidi Swanson,  Super Natural Every Day (http://www.101cookbooks.com/supernatural/)

Frozen Yogurt

http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html

It was lovely!  Used Keifer (Greek yogurt) and cane sugar (2/3 cup)