Bagels bagels bagels!

Here's the recipe I used for the bagels!  The only thing I did differently was use WW bread flour since I didn't have White WW flour.  They are dense and chewy and very healthy, and I love them!  Had one for breakfast this morning! :)

http://thewellflouredkitchen.com/2013/04/03/whole-wheat-bagels-and-the-importance-of-bulk-baking/

Quinoa Burgers

QUINOA BURGERS
Also from Lisa Osborne

From http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my-quinoa-burger/

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 (recipe follows), 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.  It cooks just like rice – might even be a little easier! – and can be subbed almost straight across in most recipes.   I made Rice Burgers for my kids for years and this is the same recipe, with Quinoa instead.

 

UPDATE!!   I recently found myself without carrots so used shredded zucchini instead.  WONDERFUL!  And my husband says I have to make them like this from now on.  The measurements are in the recipe, also, if you’re interested.)

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

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

.

In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

 

 Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   (To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.) Makes approx. 10 burgers.

Tzatziki:
3/4 cup thick plain Greek-style yogurt such as Fage’ (or drain plain, regular yogurt very well)
3 tablespoons sour cream
1/2 cucumber, peeled, seeded and grated – squeezed of excess water
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1 teaspoon dried or 2 tablespoon fresh dill weed
Kosher salt and black pepper to taste

Esquites (Mexican Corn Salad)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Esquites (Mexican Corn Salad)

From Lisa Osborne:

 

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.

(Adapted from Serious Eats)

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Option: Adding one diced avocado is so amazing!

Carrot Quinoa Muffins with Cream Cheese Frosting

These muffins/cupcakes are super high in protein, practically fat-free, and are very moist and delicious!

Adapted from http://www.thepescetarianandthepig.com/2013/05/15/zucchini-quinoa-cupcakes-with-greek-yogurt-frosting-guest-post-from-eat-yourself-skinny/

 

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup raw sugar
• 1/4 cup brown sugar, packed
• 1 tsp. ground cinnamon
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 eggs
• 1/4 cup fat-free milk
• 1 cup cooked quinoa
• 1 cup shredded carrots (or zucchini)
• 3/4 cup unsweetened applesauce
• 1 tsp. vanilla

Preheat the oven to 350 degrees F.

To make the quinoa, rinse 1/3 cup of uncooked quinoa in cold water and place in a small saucepan with 2/3 cup water.  Bring to a boil then reduce heat to low, cover and allow to simmer for about 15 minutes.  Remove from heat and allow to sit for an additional 5 minutes, keeping quinoa covered.  Fluff with a fork and set aside.

In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt and baking soda.  Set aside.  In a large bowl using your hand mixer, beat together eggs and milk.  Then add in the quinoa, carrots or zucchini, applesauce and vanilla and stir until well-mixed.  Add to the flour mixture, stirring until just combined (careful not to over stir).

In a muffin pan coated with cooking spray, fill each cup about 3/4ths full with batter and bake in the oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Allow muffins to cool  before frosting. Makes 12 muffins.

Cream Cheese Frosting

•  1-8oz. pkg. cream cheese (room temperature)
• 1/3 c. butter (room temperature)
• 1 tsp. vanilla
• 1 2/3 c. powdered sugar (sift after measuring)

Beat butter with hand mixer until fluffy.  Add cream cheese and beat again, about 2 mins.  Add vanilla and beat about 30 seconds.  Add powdered sugar and beat until well combined.

Root Vegetable Gratin

 

 

From Anna Thorne.  Somehow I missed tasting this one, but everyone said it was delicious!

 

Ingredients

• 2 Sweet Potatoes, peeled and sliced 1/4” thick
• 2 Russet Potatoes, peeled and sliced 1/4” thick
• 1 Rutabaga or Celery Root, peeled and sliced 1/4 “ thick
• 1/2 cup all-purpose flour
• 1 1/4 cup Parmesan Cheese, divided
• 2 cups half and half
• 1 Thai Chili, minced, or 2 teaspoons Red Chile flakes
• Salt and Freshly Ground Pepper
• 3 garlic cloves
• 1 Cup scallions chopped

Instructions

1. Preheat oven to 375.
2. In a small sauce pot combine the half and half, scallions, garlic, chilies and bring to a simmer. Add salt and half of the parmesan. Set aside.
3. Layer sweet potatoes in a baking dish coated with pan spray. Sprinkle with 1T flour. Pour some of the ½ and ½ mixture over the potatoes. Add a layer of russet potatoes, flour and some more cream. Continue layering until all of the potatoes, rutabaga, flour and ½ and ½ have been used. Top vegetables with remaining grated parmesan.
4. Cover pan with aluminum foil and bake in oven for about 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.

Changes I would make or did make: Bake covered longer - maybe 1/2 hour.

I would salt and pepper veggies before layering, and I would whisk flour into sauce rather than sprinkle directly on veggies. The flour made it lumpy when sprinkled on root veggies. Celery root/rutabaga could be subbed for just more russets or sweet potatoes.  I also added 1/2 cup cheese on top of parmesan cheese at end. Something like a gruyere would be excellent. 

Mashed Sweet Potatoes with Brown Sugar and Pecans

This one is from Lisa White.  Super yummy!

Ingredients:
1 cup packed brown sugar
1/2 cup chopped pecans (about 2 ounces)
1/4 cup chilled butter, cut into 1/4" pieces

5 pounds red-skinned sweet potatoes (yams), peeled, cut into 1 1/2" pieces

4 large eggs
3 T. pure maple syrup
2 T. vanilla extract
1 T. fresh lemon juice
2 tsp. salt

Preparation:
Preheat oven to 350.  Mix sugar, pecans and butter in a small bowl.  Cover and chill until ready to use.

Butter a 13x9 glass baking dish.  Cook sweet potatoes in a large pot of boiling salted water until very tender, about 12 minutes.  Drain.  Let stand in colander 15 minutes.  Puree sweet potatoes in food processor.

Beat eggs, syrup, vanilla, lemon juice, and salt in a large bowl.  Mix in pureed sweet potatoes.  Transfer sweet potato mixture to prepared dish.  Sprinkle pecan topping evenly over mixture.

Bake until sweet potato mixture is set and topping bubbles, about 1 hour.  Let cool 15 minutes and serve.

 

Quinoa, Sweet Potato and Dried Cranberry Stuffing

I'm not quite sure why this is called a stuffing. I feel like it's more of a salad, but warm... I guess you call that a side dish!

Quinoa, Sweet Potato and dried Cranberry Stuffing

[adapted from Gluten-free Goddess]

Ingredients

• 1/2 cup red quinoa
• 1/2 cup original quinoa [white]
• 2 cups vegetable broth
• 3 medium sweet potatoes, peeled and diced
• 1/2 medium red onion, chopped
• 1 garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons of cumin
• 1 cup dried cranberries
• 1/2 cup pecans or walnuts, toasted
• 3 tablespoons of parsley, chopped
• salt + pepper to taste

Directions
Rinse quinoa under cool water in a fine mesh strainer.  In a medium saucepan, add 2 cups vegetable broth,  quinoa [total 1 cup], season with salt and bring to a boil. Reduce heat, cover and simmer about 15 minutes, until all the  water is absorbed. Remove from heat and let cool.

While quinoa is cooking, preheat oven to 375 degrees.

Cover baking sheet with foil, spray with non-stick cooking spray, add sweet potatoes, onions and garlic. Drizzle with olive oil and season with salt and pepper, toss to coat. Roast for 35 to 40 minutes, or until soft.

Combine sweet potatoes and onions with cooked quinoa. Drizzle with olive oil [optional]. Stir in cumin, cranberries, toasted nuts and parsley.  Season with salt and pepper.

Enjoy!