Love That Quinoa Burger! « November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 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 To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water 1/2 teaspoon salt Like this: Like Loading...
Black Bean and Guac Burrito – Naturally Ella I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. This is where I discovered my love for burritos. rice (check!) beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!) Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients 2 large flour tortillas ½ cup brown rice, cooked ½ can black beans bag chopped lettuce, onion, and tomatoes ⅓ cup Moneteray Jack Cheese Instructions * Also for ingredients, you will need a batch of guacamole.
Guest Post: Jessica of ‘How Sweet It Is’ Presents Roasted Garlic, Red Pepper and Mushroom Quinoa One of my favorite ways to make a dish taste indulgent without lots of calories is to add roasted garlic. When roasted, garlic becomes caramelized, sweet and buttery, adding a burst of flavor to any dish. Recently, I paired it with the protein-packed grain, quinoa, which has become a favorite in our house. Vegetables aren’t my favorite, so I find pairing them with something that I really enjoy – such as the creamy roasted garlic or the quinoa – not only allows me to enjoy them, but also helps me get in multiple servings a day. I hope you enjoy this quinoa as much as we do! Roasted Garlic, Red Pepper and Mushroom Quinoa (makes about 2 cups worth) 1 head garlic 1 cup of quinoa 2 tablespoons olive oil 1/2 cup chopped red pepper 1/2 cup chopped mushrooms salt & pepper to taste Preheat oven to 400 degrees. Jessica’s highly addictive blog ‘How Sweet It Is’ is full of so much prettiness and yumminess, you would be remiss to not run over there right now!
Frankel :: NY Times Best Seller & Celebrity Natural Food Chef Great veggie lasagna! Makes 4 servings Ingredients 8 ounces whole wheat lasagna noodles 15 ounces part-skim ricotta 1/3 cup chopped basil 1/4 cup toasted pine nuts 1/3 cup packaged pesto 4 ounces shredded part-skim mozzarella Preparation Preheat the oven to 350. Combine the ricotta, basil, and pine nuts in a small bowl. Spray a 9x13 baking pan with cooking spray. Repeat with another 1/3 of the pesto, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the pesto. Bake for 30 - 45 minutes or until heated through and bubbling. Print
White Pizza with Spinach and Tomatoes With my last pizza creation, my chicken teriyaki pizza, I broke my pizza stone. I had got that stone from Pampered Chef a few years ago, and have never been thrilled with the results. I am kind of glad it broke, but it’s not like I intentionally threw it on the floor or something. To replace it, I got an Airbake pizza pan. Greek Style Mac and Cheese | Steamy Kitchen Monday, March 28, 2011 Greek Style Mac ‘n Cheese Introducing the McGowan family! This week, Angie is my guest on Steamy Kitchen, featuring her Greek Style Mac ‘n Cheese recipe — packed with olives, spinach, sundried tomatoes and feta cheese. Enjoy! Jaden Greek Style Mac and Cheese by Angie McGowan, Eclectic Recipes I was just tickled when Jaden asked if I would like to guest post on Steamy Kitchen. So I guess your wondering who I am. I currently live in Orlando, Florida with my husband and three year old son, Julien. My family loves macaroni and cheese any way they can get it, but I get tired of doing the same old same boring recipe over and over. I got the havarti with dill in the deli section of my supermarket, and just asked them to cut my a half pound slice so I could shred it. Leave a Comment
Mouthful - Frugal Feasts: Broccoli and Cheese calzones I'm a day late on Frugal Feasts. My apologies; although I doubt you guys have been eagerly waiting for its arrival. I wanted to offer another vegetarian recipe because eating a few meatless meals each week is a definite way to be more frugal. I grabbed Mollie Katzen's latest book, "Get Cooking," off the shelf. It is a good primer for the person in your life learning to cook. I chose the recipe for Broccoli-Cheddar Cheese Calzones because Food Lion, Harris Teeter and Kroger have frozen vegetables on sale this week for about $1 per 7 to 10-ounce bag. Broccoli-Cheddar Cheese Calzones 1 tablespoons cornmeal or unbleached all-purpose flour Vegatable oil spray or a drizzle of oil on the work surface 1 pound store-bought pizza dough, cut into quarters 1 1/2 tablespoons olive oil 1/2 cup minced red or yellow onion 2 heaping cups chopped broccoli (see Note) 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 3/4 cup grated sharp cheddar cheese Place a large skillet over medium heat.
Sauteed Vegetable Gyros | The Family Kitchen As a teenager my husband worked as a stage-hand in a night club where they use to give them one meal voucher a night. And the meal was for a gyro. He use to live off of them when he was working at the night club. Later one, we use to go out for gyros to a local Greek restaurant when I was working full-time. I don’t know why I haven’t made these sooner at home. Vegetarian Gyros Ingredients For the Vegetables 1 head of broccoli, cut up 1 red onion, sliced 3 zucchini squash, cut in strips 2 cups baby carrots, cut in strips 2 cups baby bella mushrooms, sliced 1 teaspoon dried oregano 1 teaspoon dried thyme salt and pepper to taste Tzatziki Sauce 1 cucumber, diced very fine 2 cups plain yogurt 1 tablespoon finely chopped fresh mint or dill or both the juice of 1 lemon 4 cloves garlic, grated salt to taste Other Ingredients 1 cup feta cheese, crumbled 6 flat breads aluminum foil Method 1. 2. 3.
Weekday Vegetarian: Spinach and Avocado Salad with Garlic Mustard Vinaigrette Jaymi's Notes:I can never turn down a recipe that calls for avocado. Especially one that uses a tangy dressing that can can brighten the mild flavors of avocado and spinach. This salad whips up quickly which is yet another reason to love it. I'm not a fan of raw garlic so I left it out of the dressing, but I don't think it suffered -- the dressing was still wonderfully zippy. More on The Cooking Project. © Jaymi HeimbuchKelly's Recipe:I don't buy avocados very often, because I try to stick to produce that grows in my own province, and avocados definitely do not. This is a nice, straightforward salad with a refreshing taste. This recipe is from the cookbook In the Kitchen with a Good Appetite by Melissa Clark. © Jaymi Heimbuch Spinach and Avocado Salad with Garlic Mustard Vinaigrette © Jaymi Heimbuch1. 2.
Zucchini Pancakes with Sriracha Sour Cream | The Chefanies Overview In this cooking class, you will learn how to prepare some traditional Italian dishes that are originally vegan. Alternatively, I will guide you through the process of turning some traditional Italian recipes into a delectable vegan creation. Don’t miss this chance to try some amazing Italian vegan cuisine, here some examples of what you will prepare, depending on the seasonality: caponata, a Sicilian dish based on eggplant and tomatoesribollita, a Tuscan soup based on cabbage, potatoes, and beansrisotto with mushrooms or any vegetable in seasonpasta with broccolibiancomangiare, a Sicilian dessert based on almonds We will use seasonal, organic, locally sourced ingredients. I speak Italian, English, and French, if guests speak different languages, then English will be used. Where Sesto Calende, a small town in the Ticino Natural Park in the lake Maggiore area, easily reachable from We will have lunch in the wood, literally, enjoying food and complimentary beer or wine. Included