Beet, Carrot & Jicama Patty on Greens

Wow I think all of these photos are blurry. Yikes. I just thank my lucky stars that I'm able to find the time to post at all. I cook way more than I post and I have a ton of backed up recipes that need to be posted so I just do what I can and blurry pictures will just have to do.

I started making a beet, carrot, jicama salad and I shredded way too much so I searched online for something to make with the tons of leftovers I had. I googled beet burgers and I found something I really liked. The toasted sesame and sunflower seeds provide a good bang factor. The best part is these are baked, the worst part at first glance is the 1/4 cup of oil. Not sure why its needed so I put in a bit less. The next time I make it I will add less.  I thought a cup or two of mashed chickpeas or another kind of bean would be a nice addition. You can't really go wrong with putting what you like in it. I was worried that they mixture wouldn't stick together when I first put it on the parchment paper but they crisped up just great. I did add an extra tablespoon of flour because I thought it looked a little too wet.  This was really good and we even froze the leftovers and they were just as tasty.  For the dressing, we had some leftover from Perfect Potato and Tomato Salad by Marika.

FYI- Jicama is a crunchy root vegetable. Brown on the outside and white on the inside.  It is a cross between a pear and a potato or a very crunchy water chestnut. Learn about it's health benefits here. 

I sprinkled some fried onions on it and it was even better. Those can be found at Indian stores or other places. Don't buy them in a can- too expensive and not the same.

You will need:

1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled grated beets (1-2 medium beets)
2 cups grated carrots (about 4 carrots)
1/2 cup minced onion (about 1 medium onion)
*2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup finely chopped parsley
3 tablespoons flour
2 tablespoons soy sauce or tamari
1 clove garlic, minced
1/8-1/4 teaspoon cayenne pepper
Butter or oil for greasing the baking sheet.

1. Preheat the oven to 350F. Lightly grease a baking sheet.

2. Place a small, heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.

3. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3 to 5 minutes, watching closely to avoid burning them. Immediately transfer them to the dish with the sesame seeds.

4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice, cheddar cheese, oil, flour, parsley, soy sauce or tamari, and garlic. Add cayenne and mix until thoroughly combined.

5. Using your hands, shape the mixture into 12 patties and arrange them in rows on the baking sheet.

6. Bake the patties until brown around the edges, about 20 minutes. Unless they are very large and thick, it should not be necessary to flip them.

Makes 12 patties.
Serve in a burger bun or on a bed of organic leafy greens.

*To replace one egg:

1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)

Stir together until thick and gelatinous.

From: http://www.care2.com/greenliving/beet-and-carrot-veggie-burgers.html#ixzz1nSItB3g2

Seasoned Popcorn

I'm trying to come up with a more creative title for this post because it does not do this popcorn justice. I want to make another batch right now. Making a big batch is a good thing in this case because it tastes just as good the next day.  I've always just made popcorn in a big pot with enough oil to just cover the bottom and then some.  The kernals are not fully submerged in oil. Just about halfway.  I crank the heat up to high and wait a few minutes until it seems hot enough and I add a test kernal or two, and then I throw in enough kernals to cover the bottom in a single layer and then a bit more so it's tight in there. Grab your lid immediately and watch the popping party begin.  It is kind of fun if you have a clear lid as I do.  Scroll down to read a short article from whole foods on the benefits of eating popped corn that you make at home rather than microwave popcorn.

If you are not comfortable with my method go to this site for a more guided explanation with exact measurements as well as other awesome popcorn topping ideas.

http://www.recipegirl.com/2011/10/13/how-to-pop-popcorn-on-the-stove/

This guy in a chef jacket really has no clue- you can tell from what his popcorn looks like at the end. 

http://www.videojug.com/film/how-to-do-popcorn

You will need:

about 1/2 c to 1 c grapeseed oil or coconut oil, etc.

about 1 c-1 1/2 c of organic popcorn

healthy sprinkle of spike, parmesan, garlic powder 

touch of salt but not necessary

Once you hear the popping sound slow down take off the stove and stir the popcorn around. Add half of your ingredients starting with the butter (so all the rest of it will stick to the popcorn). Then stir the popcorn well and add the other half. 

Is popcorn a healthy snack?

Popcorn can be a healthy snack depending upon how it's prepared.
Some people have written me asking if making popcorn with extra virgin olive oil is a good technique. Unfortunately, I don't think it's good to prepare popcorn with oil, even healthy oils, since I strongly believe in avoiding the heating of vegetable oils, including olive oil. Heating olive oil can cause it to oxidize and damages its delicate polyphenol antioxidants.
A more nourishing way to prepare this same snack would be to air-pop the popcorn in an air popper and then to add extra virgin olive oil and, if you want, a little sea salt after the popcorn was popped. How many calories you end up with depends on how much olive oil you use. One cup of air popped popcorn, for example, contains only 30 calories or so. Olive oil contains about 250 calories per ounce (2 tablespoons). Still, even with two tablespoons' worth of olive oil, most people would have little trouble fitting this type of healthy snack into their Healthiest Way of Eating.
As for microwave popcorn, I have my concerns. I don't think that microwaving of popcorn presents a risk-free alternative. That's because there has been some evidence that the Teflon-like coating of some bags used for microwave popcorn can get broken down with heat into unwanted substances, including perfluorooctanoic acid (PFOA). The chemical, which appears to be potentially carcinogenic in lab animals, is partially released onto the popcorn when the bag is heated up and can then be absorbed, once again in partial amounts, into the blood stream. The U.S. Food and Drug Administration (FDA) is currently studying the effects of this chemical in more detail. Additionally, the U.S. Environmental Protection Agency (EPA) is studying potential problems associated with the artificial butter flavoring used in microwave popcorn.
When purchasing the popcorn itself, I'd encourage you to consider organic popping corn. It's often not much higher in price than non-organic popping corn, and the potential health benefits here are important. Organic popping corn will not have the pesticide residues or other toxic residues commonly found on conventionally grown corn, and it will not have been genetically engineered (as genetic engineering is not allowed in production of certified organic foods).
Source http://whfoods.org/genpage.php?tname=dailytip&dbid=76

Creamy Pasta with Swiss Chard and Blue Cheese

This is low-fat meal is simple and quick and something you can throw together in 15 minutes, particularly if your pasta is already cooked as mine was from last nights Carbonara ( I LOVE bacon).  The measurements are not strict in order to have success.

You will need:

1/2 onion, chopped

2 cloves garlic minced

2T grapeseed oil (or ghee, or oil alternative)

1 bunch of swiss chard or spinach washed, drained and chopped

1/2 cup of blue cheese or any strong cheese such as asiago or parmesan

1/2-1 cup of sour cream (you can add some cream, milk or alternative too if you want but not necessary)

sea salt and cracked pepper

parmesan cheese for garnish

Wash and drain your greens. Chop into pieces.

Saute onion and garlic in 2 T of grapeseed oil.  Cook till onions soften slightly.

Add swiss chard and continue to saute until they soften.  

Add hot or cold pasta to the mix and stir around flipping hot ingredients on top of pasta. Warm about 5 minutes. Stir in sour cream (and milk if using 1/4 c) then add blue cheese chunks and stir another few minutes.

Plate immediately and garnish with parmesan and salt and pepper.

Asian Basa Baby also known as Catfish

Hmm what to cook? Basa in the freezer- 2 large fillets from Vietnam for $6. Are basa oceanwise? Gulp. Nope.  Found this site that is helpful in identifying fish that are sustainable and good for you and the planet at http://www.oceanwise.ca/seafood/catfish/basa-tra. 

For now though let's pretend it's catfish which is the suggested alternative to basa. Last night I needed something quick and found some kind of soy sauce based creation in a bottle in the fridge and some leftover brown rice, red rice, lentil combination from protein goddess salad as well as a huge box of salad, feta and tomatoes. Viola, dinner is done!

You will need:

2 or more pieces of sustainable fish (if you can)

*Soy sauce mix or make your own (soy sauce, water, ginger, garlic, green onions)

Spring mix

Feta

Cherry tomatoes

**Leftover dressing

Leftover or fresh rice, quinoa, mash potato, etc.

Place rinsed fish in the pan on med heat.

Add about 1/2 cup of sauce- see that fish has enough to cook in at least on the bottom.

Cook on low and simmer on one side for a few minutes, flip cook for a few minutes. No rush.

Spread sauce around.

DO NOT overcook fish. Tender, flakey, juicy. Dried out fish is the worst.

Serve fish with hot rice, salad. Ta da!

*Soy sauce is a great marinade for any kind of fish but only marinade for an hour or so. If you marinade it too long it can get very salty.

**I always have dressing in my fridge.  I usually double the batches and have it on hand whenever I need it. The only dressing we buy is blue cheese which my husband is addicted to. It's how he eats his carrots.

Bean, Cheese and Rice Burrito

You will need:

a bunch of flour tortillas OR for a gluten free option rice flour tortillas, lettuce wraps, Vietnamese rice wraps

tiny bit of oil (I use grapeseed)

A can of seasoned black beans, refried beans, 

Rice- seasoned, or plain

Cheese of your choice

Prepared salsa or chopped tomatoes, lime, cilantro, onion combo.

Sliced avocado

Sour cream

Hot sauce

To prepare the tortillas:

Place a dime sized amount of grapeseed oil in the pan- spread it all over the pan

Dip in 1 tortilla and then flip it immediately once some oil is on one side.

Saute until it is lightly brown in spots then flip and brown.

The reason I have this method is I find the oil dries up after one side is complete and then you would have to add more oil. This way you get the minimum amount on the tortilla.

Once your fillings are ready place them on the tortilla in the order of cheese, beans, rice. Then wrap it like it the picture and brown it further so the cheese gets melted. To make things quicker have the beans and rice already warm.

Pretty easy peasy.

Serve with the fixing or just with tortilla chips or a fresh salad.

Make a few extra and put it in the fridge for lunch the next day already wrapped.

Eggplant and Zucchini Oat Bran Parmesan

Yikes no finished product photo but I can assure you it was excellent! I am a huge proponent of using whatever you have in your fridge and I had only 1 eggplant and some zucchini and to keep it wheat free I used oat bran instead of bread crumbs and it was surprisingly good. I thought it might almost taste too healthy but for us it tasted just great and we got lots of fibre :) smart eh?

Preheat oven to 400 degrees 

You'll need:

1 eggplant cut into discs

1 zucchini sliced lengthwise 

bowl of oat bran (found in baking sections- We used Roger's brand)

2 eggs (with a dash of milk or soy or water)

sprinkle of herbs, salt and pepper if you like

1 package of spinach defrosted and all the water squeezed out

sliced mushrooms or whatever veg you want to add- cooked

1-2 bottles of spagetti sauce ( I used Classico)

Bag of shredded cheese

Place the veggies in scrambled herby eggs, then dredge in oat bran and place on foil on a tray. You can load up the tray and flip veggies after about 15 minutes for another 10 or so. Keep an eye on it and turn when the veggies start to feel soft with a fork.  Remove from oven.

Use a deep dish pan and start to layer your sauce, veggies and cheese and finish off with a layer of cheese.  Put sauce and a bit of water on the bottom of the pan and in a single layer place eggplant and zucchini, then sauce, repeat with all ingredients.  Add as much cheese as you like, there are no rules.

Avocado, Bean and Feta Quesadillas

Basically the recipe is what you see.  I used

1 can of refried beans
sliced avocado
feta cheese ( I tried feta for something different and it was OK but i think i'd go with cheddar or jack or something not as over powering)
red onion
red peppers
salsa
cilantro
tortillas (which i toasted in a pan with a tiny bit of oil on each side.
hot sauce to finish it off.

Add whatever you like to make it suit your taste.
Garnish with sour cream and cilantro

Yummmmmy!

Grilled Vegetable Balsamic Pasta w/ Basil

There is something so easy about grilling a selection of veggies on the grill and then putting them in everything from lasagna to pasta to sandwiches.  They are so tasty and easy to please most palates.  When grilling peppers you don't always have to go the road that means you have to peel them.  You can cook them till softened and then slice.  Blackening the skin is more time consuming and the flavor is richer but if you don't have the time the other method will work well.  These left over veggies were put in with left over spagetti drizzled with olive oil and balsamic making a nice room temperature pasta salad for lunch.

Cooked pasta/ spagetti

a few handfuls of spinach

grilled peppers (or any kind of veggie you like)

a few T. of feta cheese

a few T. of chopped basil

fresh cracked salt and pepper

balsamic reduction and olive oil to taste

Cuban Inspired Medley

When I was a kid we always had a "food closet" in my house and literally it was a closet with tons of canned foods and other dry goods. I have my very own "food closet" and found a can of beans that inspired this fast, easy, no frills meal.

Wedged potatoes w/ skins w/ blue cheese dressing (or lightly oiled and salted)-then Bake @400 for 15
1 can of Trader Joe's Cuban style black beans w/ shredded cheddar
Sliced avocado



Coleslaw Salad
Shredded coleslaw
Shredded carrots and red peppers
Dressing -a viniagrette I had in the fridge

Summer Pasta in the winter

Brave the rain and cold and get out there and BBQ!

Wheat free Spagetti or regular- cooked al dente
A combination of grilled veggies-or just
     Grilled Asparagus - lightly oiled and salted
     Roasted red pepper- blackened part peeled off
Halved cherry tomatoes
Cubed avocadoes
Chopped basil
Shredded asiago
Drizzel of olive oil
1 garlic minced

Use the BBQed veggies from my other post and add them to cooked pasta. Serve cold or a touch warm.