Turkey Burgers

Image from: http://www.wholefoodsmarket.com/recipes/2164

For Memorial Day this year we cleaned out our basement in preparation for our community garage sale. At the end of the day we were more than hungry so I decided on some sweet potato fries w/ chipotle seasoning and turkey burgers. Here is my adapted recipe I used from Whole Foods.

Lakeside Turkey Burgers

Ingredients

1 pound white ground turkey
6 sundried tomatoes in olive oil, thinly sliced, plus 2 tablespoons olive oil from the jar
2 tablespoons chopped parsley (or 2 teaspoons dried)
2 teaspoon garlic powder
Salt and pepper

Method

Place turkey in a bowl. Gently work in sundried tomatoes plus 2 tablespoons oil from the jar, parsley, garlic, salt and pepper. Take care not to overwork the mixture.

Form into 8 patties, making an indentation in the middle of each one to help the burgers cook evenly. Cover and refrigerate an hour to blend flavors.

Grill patties until firm and browned and all pink is gone from center, about 3 to 5 minutes per side. Serve on toasted buns with mayonnaise, lettuce and tomatoes.

Hummus!

For my dear friend Julia who loves hummus.

Hummus: basic recipe

1 1/2 cups garbanzo beans (I use dried and cook in my crockpot but you can use 1 can - 15 oz)
1/4 cup olive oil
1 clove garlic
2 tablespoons lemon juice
1/2 tsp salt
chopped fresh parsley

Mix in blender or food processor until smooth. I also add water to get the consistency I want.

If you want variations to this such as sun-dried tomato hummus just add sun dried tomatoes, if you want garlic hummus just add more garlic, etc!

So easy, affordable, and healthy! YUM

More Quiche!

I have been on such a quiche kick lately. I have been making it almost once a week for dinner or breakfast on the weekends. Loving all the things you can do it with it. Here is my newest combo:

Bacon Zucchini Quiche

6 eggs (beaten well)

1/2 cup milk (for dairy free use almond, coconut, soy, lactaid, etc)

salt and pepper

bacon (crumbed and cooked)

zucchini (chopped small)

green onion

tomato (sliced)

Instructions:

Precook bacon until crisp, add chopped zucchini and green onion and cook like stirfry - Grease a pie plate or any glass pan - preheat oven to 400 degrees - mix all ingredients together in a bowl and pour into glass pan - Place sliced tomatoes on top - bake in oven for 35 mins or until top starts to brown - let cool and serve

makes enough for 6

Mushroom Stroganoff (vegan)

If you like mushrooms this is an incredible recipe from one of my favorite cookbooks: The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating. We bought our mushrooms at the Boulder Farmer's Market today and served the stroganoff w/ garlic mashed potatoes. Enjoy!

Serves 8 (easily cut in half)

1 TBS extra-virgin olive oil

1 yellow onion, sliced thin

4 large portobello mushrooms, cut into chunks

5 cups shiitake mushrooms, cut into chunks

5 cups white button mushrooms, cut into chunks

1 teas paprika

1 cup vegetable stock

salt and pepper to taste

Heat pan w/ oil add onion and cook for 1-2 mins, add mushrooms and cook 1-2 mins. Sprinkle paprika and stir. Add vegetable stock. Cook until mushrooms are tender and the sauce become like gravy. Season w/ salt and pepper.

My Notes:

* We used a mix of mushrooms (just bought a "grab bag" at the market) you could use whatever you wanted.

* Mushrooms are expensive (6.00 per 1/2 lb at the market!!!) so I cut this recipe in half.

* I wasn't concerned w/ making this vegan so I used Chicken Stock instead of Veggie and added a little bit of sour cream. I also used a little cornstarch to thicken the sauce.

* You could serve over noodles but we like it over mashed potatoes:

peel and cut potatoes, add to crockpot w/ water and 2 whole garlic cloves - cook until potatoes are tender and then mash. Add butter and salt.

Crustless Quiche

Image from: www.gotnomilk.wordpress.com - awesome dairy free blog!

Sausage and Spinach

We have always enjoyed having breakfast for dinner (Brinner). It is a mostly healthy and quick way to get dinner on the table after a long day at work. I love finding recipes that I can just use the base to throw whatever leftovers, specially veggies into the mix. Here is a great crustless quiche recipe that we use for Brinner and Brunch!

Base:

6 eggs (beaten well)

1/2 cup milk (for dairy free use almond, coconut, soy, lactaid, etc)

salt and pepper

Variations:

Sausage and Spinach (above picture)

1/2 lb spicy sausage - crumbled and browned

2 cups spinach (frozen and drained or fresh!)

1/2 soy cheddar cheese (we usually use Diaya cheese instead)

Sausage, Asparagus, Onion

1/2 lb apple chicken sausage (cooked and chopped small)

1 cup chopped asparagus

1/4 cup chopped green onion

1/2 cup goat cheese (crumbles work best)

Instructions:

Grease a pie plate or any glass pan - preheat oven to 400 degrees - mix all ingredients together in a bowl and pour into glass pan - bake in oven for 35 mins or until top starts to brown - let cool and serve

makes enough for 6

Coleslaw

Some friends of ours who were headed out of town for three weeks stopped by on Saturday to give us some veggies that they had not eaten. Included in the bag was a 1/2 head of purple cabbage, YUM! I decided since it feels like summer these days that coleslaw would be the perfect use.

slaw:

4 cups finely diced cabbage (1/2 head)

1/2 cup diced carrots

1/4 cup diced onions

dressing:

1/4 cup sugar

1/3 teaspoon salt

1/3 teaspoon pepper

1/4 cup milk

1/3 cup mayo

1/4 cup buttermilk (mix soymilk w/ lemon juice)

1 Tbs vinegar

1 1/2 Tbs lemon juice

whisk dressing together and pour over slaw - let sit in fridge overnight to blend flavors.

Millet Muffins

I learned about Millet Muffins from friends in San Francisco when I lived there several summers ago. I have searched for several years in order to replicate the recipe we loved so much. They are a favorite in our house and don't last long when I do make them. Enjoy!

Millet Muffins w/ Agave Almond Butter

Ingredients

• Muffins:
• 2/3 cup uncooked millet
• 3/4 cup packed brown sugar
• 1 large egg
• 1 cup fat-free buttermilk (I use 1 cup soy milk w/ 1 TBS lemon juice, mix and let sit for 5 mins - then add to recipe)
• 1/4 cup butter, melted (earth balance is a great vegan butter)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Cooking spray
• 
  
• Butter:
• 2 tablespoons butter, softened (again I use earth balance)
• 2 tablespoons finely chopped almonds, toasted or not ;)
• 1 tablespoon agave

Preparation

Preheat oven to 375°.

To prepare muffins, place millet in a spice or coffee grinder; pulse 6 times or until lightly crushed. Set aside. ( side note: I do not grind the millet, I leave it whole... tastes better to us and one less step!)

Place sugar and egg in a large bowl; beat with a mixer at medium speed until well combined. Stir in millet, buttermilk, and 1/4 cup butter.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Make a well in center of mixture. Add buttermilk mixture; stir just until moist. Let batter stand 5 minutes. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 18 minutes or until muffins spring back when touched lightly in center. Cool in pan 5 minutes on a wire rack. Remove muffins from pan; place on wire rack.

To prepare butter, combine 2 tablespoons butter, almonds, and agave, stirring well to combine. Serve with the muffins.