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

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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.

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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.