I'm always interested in a new burger recipe. I love a good vegetarian burger! I haven't tried this, but it looks pretty tasty. This is from the Moosewood Cookbook. I borrowed this book from a friend and wanted to post the recipes I was interested in before returning it... It was a good enough book that I should try to find one online for myself!
¾ cup dry lentils
1 ½ cups water
2 Tbsp. cider vinegar
1 Tbsp. olive oil
1 cup finely minced onion
4 –5 large cloves of garlic, minced
10 large mushrooms, minced
½ cup very finely ground raw sunflower seeds
1 ½ tsp. Salt
1 tsp. Dry mustard
½ cup roughly ground crisp rice cereal or breadcrumbs
Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl, add vinegar and mash well.
Heat oil in a medium-sized skillet. Add onions and sauté over medium heat for about 5 minutes. Add all remaining ingredients exempt crisp rice or breadcrumbs, and sauté 5-10 minutes or until all the vegetables are tender. Add the sauté and crumb mixture to the lentils and mix well. Chill for 1 hour before forming into patties.
Form 4-inch diameter burgers. Fry in a small amount of oil over medium high heat on both sides until heated through and crispy on the outside. Place in oven heated to 350 degrees for 8 minutes to help set the middle.
Friday, February 13, 2009
Rice or Quinoa Stuffed Squash
This is something my Hubby surprised me with for supper when I was unable to eat rice and so desperately hungry!!! He used quinoa and it turned out delicious. I promptly made it again for myself the next night! Enjoy :-)
2 medium sized winter squash (such as butternut or acorn) halfed and prebaked
2 Tbsp. margarine
1 cup minced onion
½ lb. Mushrooms, diced
1 large clove garlic, minced
1 stalk celery, diced
1 carrot, peeled and finely diced
½ tsp. Salt + more for inside of squash
½ tsp. Sage
½ tsp. Thyme
2 Tbsp. lemon juice
1/3 cup coarsely ground raw sunflower seeds
2 Tbsp. olive oil
1 cup cooked brown rice or quinoa
Melt the butter in a large skillet. Add onion, and sauté over medium heat for about 5 minutes, or until the onion is clear and soft. Add mushrooms, garlic, celery, carrot and seasonings, and sauté about 10 minutes until everything is tender and well mingled.
Stir in remaining ingredients and mix well. Taste to correct seasonings. Preheat oven to 350 degrees. Sprinkle the insides of the baked squash with ½ Tbsp. of olive oil and additional salt. Pierce all over with a fork, being careful not to go all the way through so the seasonings can soak into the flesh of the squash. Fill the baked squash and bake, uncovered until heated through, about 20 – 30 minutes.
2 medium sized winter squash (such as butternut or acorn) halfed and prebaked
2 Tbsp. margarine
1 cup minced onion
½ lb. Mushrooms, diced
1 large clove garlic, minced
1 stalk celery, diced
1 carrot, peeled and finely diced
½ tsp. Salt + more for inside of squash
½ tsp. Sage
½ tsp. Thyme
2 Tbsp. lemon juice
1/3 cup coarsely ground raw sunflower seeds
2 Tbsp. olive oil
1 cup cooked brown rice or quinoa
Melt the butter in a large skillet. Add onion, and sauté over medium heat for about 5 minutes, or until the onion is clear and soft. Add mushrooms, garlic, celery, carrot and seasonings, and sauté about 10 minutes until everything is tender and well mingled.
Stir in remaining ingredients and mix well. Taste to correct seasonings. Preheat oven to 350 degrees. Sprinkle the insides of the baked squash with ½ Tbsp. of olive oil and additional salt. Pierce all over with a fork, being careful not to go all the way through so the seasonings can soak into the flesh of the squash. Fill the baked squash and bake, uncovered until heated through, about 20 – 30 minutes.
Zucchini Pancakes
From the Moosewood Cookbook. If these are anything like the sweet potato pancakes....ooooooooooooooohhhhhhhhhhhhhhhh so good. I'll try and post a picture and the results on here!
4 EnerG eggs + water, whipped til frothy
4 cups packed grated, unpeeled zucchini (about 4 7-inchers)
½ cup finely minced scallion or onion
½ tsp. Salt
1 tsp. Garlic powder
1/3 cup flour
oil for frying
In a medium bowl, combine zucchini, “eggs”, scallions or onions, seasonings and flour. Mix well.
Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and press down to fry well on both sides. Serve immediately while crisp
4 EnerG eggs + water, whipped til frothy
4 cups packed grated, unpeeled zucchini (about 4 7-inchers)
½ cup finely minced scallion or onion
½ tsp. Salt
1 tsp. Garlic powder
1/3 cup flour
oil for frying
In a medium bowl, combine zucchini, “eggs”, scallions or onions, seasonings and flour. Mix well.
Heat a little oil in a heavy skillet. When it is very hot, add spoonfuls of batter, and press down to fry well on both sides. Serve immediately while crisp
Stellar Mushroom Sauce
From the Moosewood Cookbook. I love mushrooms and anything, so this sounds awesome!
2 oz. Dried Chinese black mushrooms
OR
¾ lb. Fresh shiitake, oyster and/or chanterelle mushrooms, chopped
2 Tbsp. margarine
1 lb. Domestic white mushrooms, chopped
1 cup minced onion
1 tsp. Salt
6 Tbsp. dry sherry or 3 Tbsp. balsamic vinegar
3 Tbsp. flour
1 large clove garlic, minced
¼ cup rice milk
2 Tbsp. rice milk powder or Dari-Free powder
1 lb. Fettucini or other noodles
If using dried mushrooms: Place the mushrooms in a small bowl. Add 3 cups boiling water, cover with a plate and let stand 30 minutes. Drain the mushrooms, squeezing out and saving all the liquid. Beware of sand and sediment on the bottom of the bowl when using liquid later. Remove and discard the stems, coarsely chop the mushrooms. Measure out 2/3 cup of the liquid for the sauce.
Put pasta water on to boil.
Melt the margarine in a deep skillet. Add all mushrooms, onion and salt. Cook uncovered over medium heat for about 10 minutes.
Stir in sherry (or vinegar). Turn heat to low and have a whisk ready. Slowly sprinkle in the flour, whisking steadily. Keep whisking for a minute or two after all the flour is in.
Add garlic and continue to cook and stir over low heat another 5-10 minutes. Dissolve powdered milk into liquid rice milk and add to sauce, mixing well until it is completely incorporated. Add to cooked pasta and serve.
2 oz. Dried Chinese black mushrooms
OR
¾ lb. Fresh shiitake, oyster and/or chanterelle mushrooms, chopped
2 Tbsp. margarine
1 lb. Domestic white mushrooms, chopped
1 cup minced onion
1 tsp. Salt
6 Tbsp. dry sherry or 3 Tbsp. balsamic vinegar
3 Tbsp. flour
1 large clove garlic, minced
¼ cup rice milk
2 Tbsp. rice milk powder or Dari-Free powder
1 lb. Fettucini or other noodles
If using dried mushrooms: Place the mushrooms in a small bowl. Add 3 cups boiling water, cover with a plate and let stand 30 minutes. Drain the mushrooms, squeezing out and saving all the liquid. Beware of sand and sediment on the bottom of the bowl when using liquid later. Remove and discard the stems, coarsely chop the mushrooms. Measure out 2/3 cup of the liquid for the sauce.
Put pasta water on to boil.
Melt the margarine in a deep skillet. Add all mushrooms, onion and salt. Cook uncovered over medium heat for about 10 minutes.
Stir in sherry (or vinegar). Turn heat to low and have a whisk ready. Slowly sprinkle in the flour, whisking steadily. Keep whisking for a minute or two after all the flour is in.
Add garlic and continue to cook and stir over low heat another 5-10 minutes. Dissolve powdered milk into liquid rice milk and add to sauce, mixing well until it is completely incorporated. Add to cooked pasta and serve.
White Bean & Black Olive Soup
Another from the Moosewood Cookbook. It sounds odd...yet delicious! I look forward to trying and will post a picture when I have.
Precook your white beans by cooking 1 cup white beans in plenty of simmering (not rapidly boiling) water until tender, about 1 ¼ hours.
1 Tbsp. olive oil
1 heaping cup chopped onion
1 stalk celery, diced
1 medium carrot, diced
1 ½ tsp. Salt
1 tsp. Oregano or marjoram
1 ½ tsp. Basil
1 small zucchini, diced
1 small bell pepper, chopped
3 – 4 medium gloves garlic, crushed
4 cups water
3 oz. Tomato paste
¼ dry red wine (optional)
2 cups cooked white beans
1 cup sliced black olives
1 Tbsp. fresh lemon juice
Heat the olive oil in a large skillet. Add onion, celery, carrot, salt and herbs. Saute over medium heat 8-10 minutes, or until the vegetables are just tender.
Add zucchini, bell pepper and garlic. Saute 5 minutes more. Combine water and tomato paste. Add to vegetables, along with remaining ingredients. Cover and simmer over low heat for about 15 minutes. Serve hot, topped with chopped parsley and diced tomato
Precook your white beans by cooking 1 cup white beans in plenty of simmering (not rapidly boiling) water until tender, about 1 ¼ hours.
1 Tbsp. olive oil
1 heaping cup chopped onion
1 stalk celery, diced
1 medium carrot, diced
1 ½ tsp. Salt
1 tsp. Oregano or marjoram
1 ½ tsp. Basil
1 small zucchini, diced
1 small bell pepper, chopped
3 – 4 medium gloves garlic, crushed
4 cups water
3 oz. Tomato paste
¼ dry red wine (optional)
2 cups cooked white beans
1 cup sliced black olives
1 Tbsp. fresh lemon juice
Heat the olive oil in a large skillet. Add onion, celery, carrot, salt and herbs. Saute over medium heat 8-10 minutes, or until the vegetables are just tender.
Add zucchini, bell pepper and garlic. Saute 5 minutes more. Combine water and tomato paste. Add to vegetables, along with remaining ingredients. Cover and simmer over low heat for about 15 minutes. Serve hot, topped with chopped parsley and diced tomato
Cream Of Celery Soup
Another Moosewood cookbook recipe. Soup sounds so good when it's snowy outside!
2 average person’s fist-sized potatoes, peeled and diced
4 cups chopped celery ( in 1-inch chunks)
1 heaping cup very finely minced celery, taken from the innermost stalks
3 cups water
1 ¼ tsp salt (plus another ½ tsp. later)
2 Tbsp. margarine
1 heaping cup finely minced onion
1 tsp. Celery seed
1 cup rice milk, warmed
white pepper, to taste
4 Tbsp. rice milk powder, or Dari-Free powder
Freshly minced chives and/or parsley for garnish
Place potatoes, 4 cups of celery, water and 1 ¼ tsp. salt in a large saucepan. Bring to a boil, turn the heat way down and simmer, covered for about 15 minutes ~ until everything is soft. Place in blender, along with powdered milk substitute. Puree, and transfer back to saucepan.
Melt margarine in a small skillet. Add finely chopped onion and celery, celery seed, plus ½ tsp. Salt. Saute 8-10 minutes ~until the vegetables are just tender. Add to puree in large saucepan.
Top with optional garnish and serve gently warmed.
Use above method to make cream of mushroom soup. Substitute mushrooms for the celery, and replace celery seed with 2 tsp. garlic powder.
2 average person’s fist-sized potatoes, peeled and diced
4 cups chopped celery ( in 1-inch chunks)
1 heaping cup very finely minced celery, taken from the innermost stalks
3 cups water
1 ¼ tsp salt (plus another ½ tsp. later)
2 Tbsp. margarine
1 heaping cup finely minced onion
1 tsp. Celery seed
1 cup rice milk, warmed
white pepper, to taste
4 Tbsp. rice milk powder, or Dari-Free powder
Freshly minced chives and/or parsley for garnish
Place potatoes, 4 cups of celery, water and 1 ¼ tsp. salt in a large saucepan. Bring to a boil, turn the heat way down and simmer, covered for about 15 minutes ~ until everything is soft. Place in blender, along with powdered milk substitute. Puree, and transfer back to saucepan.
Melt margarine in a small skillet. Add finely chopped onion and celery, celery seed, plus ½ tsp. Salt. Saute 8-10 minutes ~until the vegetables are just tender. Add to puree in large saucepan.
Top with optional garnish and serve gently warmed.
Use above method to make cream of mushroom soup. Substitute mushrooms for the celery, and replace celery seed with 2 tsp. garlic powder.
Cream Of Asparagus Soup
From the Moosewood Cookbook
I haven't had a chance to make this one, but it sure sounds delicious! I bought some canned asparagus, which I would NOT, not, not recommend. As opposed to throwing it out, I'm thinking about adding it to some fresh and pureeing it into a soup. I'll give this one a try!
2 lbs. fresh asparagus
1 ½ Tbsp. Margarine
2 cups chopped onioin
1 ½ tsp. Salt
3 Tbsp. Flour
2 cups water
2 cups hot rice milk
2 tsp. Dill
½ tsp. Tarragon
white pepper, to taste
Break off and discard the tough asparagus bottoms. Slice off the tips and set them aside. Chop remaining stalks into 1-inch pieces.
Melt the margarine in a medium sized skillet. Add onion, asparagus talks, and salt. Saute for about 10 minutes over medium heat. When the onions are clear and soft, sprinkle in 2 Tbsp. of flour while constantly stirring. Continue to cook over the lowest possible heat, stirring frequently, another 5-8 minutes.
Add water, stirring constantly. Heat to a boil, then turn down to a simmer. After about 5 minutes, sprinkle in the remaining 1 Tbsp. flour, mixing well. Cook another 8-10 minutes, stirring frequently.
Puree the soup with the milk, bit by bit, in a food processor or blender. Return the puree to a large saucepan, and season with dill, tarragon and white pepper.
Cut the reserved asparagus tips into small pieces, and add to soup. Cook for several more minutes over low heat to gently cook the tips. Serve immediately.
I haven't had a chance to make this one, but it sure sounds delicious! I bought some canned asparagus, which I would NOT, not, not recommend. As opposed to throwing it out, I'm thinking about adding it to some fresh and pureeing it into a soup. I'll give this one a try!
2 lbs. fresh asparagus
1 ½ Tbsp. Margarine
2 cups chopped onioin
1 ½ tsp. Salt
3 Tbsp. Flour
2 cups water
2 cups hot rice milk
2 tsp. Dill
½ tsp. Tarragon
white pepper, to taste
Break off and discard the tough asparagus bottoms. Slice off the tips and set them aside. Chop remaining stalks into 1-inch pieces.
Melt the margarine in a medium sized skillet. Add onion, asparagus talks, and salt. Saute for about 10 minutes over medium heat. When the onions are clear and soft, sprinkle in 2 Tbsp. of flour while constantly stirring. Continue to cook over the lowest possible heat, stirring frequently, another 5-8 minutes.
Add water, stirring constantly. Heat to a boil, then turn down to a simmer. After about 5 minutes, sprinkle in the remaining 1 Tbsp. flour, mixing well. Cook another 8-10 minutes, stirring frequently.
Puree the soup with the milk, bit by bit, in a food processor or blender. Return the puree to a large saucepan, and season with dill, tarragon and white pepper.
Cut the reserved asparagus tips into small pieces, and add to soup. Cook for several more minutes over low heat to gently cook the tips. Serve immediately.
Sunday, February 1, 2009
To Eat Bread Or To Avoid...That Is The Question!
It's been awhile since I posted...I need to get back into cooking more meals during the week! I've been eating gluten/bread for the past 3 weeks and it opens up so many more meal possibilities. My goal was to only eat it once a day, as it does make Noah a little uncomfortable. It's amazing, though, how once you add it in, it's hard to remember how to eat without it!
It was a pretty rough week last week. Our 4 1/2 year old got a stomach virus (again!) and didn't feel good. She ran a fever, as did Noah for about 24 hours. We could only assume that Noah felt pretty icky also. He continued to nurse well and seemed to have a good appetite, however was so horribly fussy. HORRIBLY. He wasn't so bad when awake, but when he got tired it was this awful event to get him to sleep. He would scream, and only be soothed by this outrageous bouncing/jumping/jiggling act cuddled in our arms that actually felt like it had his body suspended for a millisecond. Hubby and I both had the thought independently that we were giving him shaken baby syndrome from such hard bouncing. It was THE ONLY thing that would stop his screaming and put him to sleep. We were so uncomfortable with it, that we stopped and let him scream it out in his crib. If we were taking 20 minutes to get him to fall asleep in our arms, walking around, bouncing, etc., screaming the entire time, he might as well just scream in his crib. It worked quite well! If only we had tried sooner. It did take quite a toll on our 4 1/2 year old....she was very bothered by him crying so much. She's a tender soul!
So we really deliberated. Was Noah upset because of the likely tummy issues, or did the gluten finally catch up to him? Or could he normally semi-tolerate gluten, but with the tummy upset it pushed him over the edge? We resorted to formula for the next 18-20 hours while I avoided gluten so my milk could clear out. Interesting factoid...while on formula, he still had some gas. While nursing with me avoiding gluten, he still had some gas. When I eat gluten, he still has some gas. I'm at a total loss! I'd rather eat it and have a bit more sanity on the TED diet if he's still going to be gassy. So it's back to the old guessing game and just not knowing how to proceed! I began eating gluten again yesterday after a 2-3 day break, so we'll see what the future holds! Other than bread, I haven't added in any new foods. Oh, I did have oatmeal Friday and Saturday. I couldn't see any change in his behavior.
This is week 18 on the TED - no meat, soy, dairy, eggs, corn/corn syrup, bread (for 4 months), nuts, chocolate, many fruits and vegetables. I'm not sure how much longer I will last...
It was a pretty rough week last week. Our 4 1/2 year old got a stomach virus (again!) and didn't feel good. She ran a fever, as did Noah for about 24 hours. We could only assume that Noah felt pretty icky also. He continued to nurse well and seemed to have a good appetite, however was so horribly fussy. HORRIBLY. He wasn't so bad when awake, but when he got tired it was this awful event to get him to sleep. He would scream, and only be soothed by this outrageous bouncing/jumping/jiggling act cuddled in our arms that actually felt like it had his body suspended for a millisecond. Hubby and I both had the thought independently that we were giving him shaken baby syndrome from such hard bouncing. It was THE ONLY thing that would stop his screaming and put him to sleep. We were so uncomfortable with it, that we stopped and let him scream it out in his crib. If we were taking 20 minutes to get him to fall asleep in our arms, walking around, bouncing, etc., screaming the entire time, he might as well just scream in his crib. It worked quite well! If only we had tried sooner. It did take quite a toll on our 4 1/2 year old....she was very bothered by him crying so much. She's a tender soul!
So we really deliberated. Was Noah upset because of the likely tummy issues, or did the gluten finally catch up to him? Or could he normally semi-tolerate gluten, but with the tummy upset it pushed him over the edge? We resorted to formula for the next 18-20 hours while I avoided gluten so my milk could clear out. Interesting factoid...while on formula, he still had some gas. While nursing with me avoiding gluten, he still had some gas. When I eat gluten, he still has some gas. I'm at a total loss! I'd rather eat it and have a bit more sanity on the TED diet if he's still going to be gassy. So it's back to the old guessing game and just not knowing how to proceed! I began eating gluten again yesterday after a 2-3 day break, so we'll see what the future holds! Other than bread, I haven't added in any new foods. Oh, I did have oatmeal Friday and Saturday. I couldn't see any change in his behavior.
This is week 18 on the TED - no meat, soy, dairy, eggs, corn/corn syrup, bread (for 4 months), nuts, chocolate, many fruits and vegetables. I'm not sure how much longer I will last...
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