Tuesday, February 22, 2011

Catching Up on Recipes

It's snowy here! But only a two-hour delay...

That gives me plenty of time to catch up on recipes from the weekend! Here's what I made:
  • Whole Grain Cereal
  • Black Bean Burgers
  • Parsnip and Zucchini Fries
Now here are the recipes!

Whole Grain Cereal:

Heat oven to 350 degrees F

In a bowl, combine:

1/2 cup cooked brown rice*
1/4 cup oats
1 1/2 cups puffed kamut cereal
1 tablespoon flax seed  meal
1/4 cup chopped almonds
1 teaspoon cinnamon
pinch salt
2 tablespoons raw agave

Spread this mixture onto a parchment or silicon mat-lined baking sheet, and bake for 15-20 minutes, until browned and crisp.

*I used sweet short grain brown rice from the bulk section at whole foods, so it was a lot stickier than regular brown rice. If you can't find sweet brown rice, you might have to adjust the recipe with more agave or some fruit puree to help the mixture stay together

 Black Bean Burgers:

In a medium bowl, mix together:

2 15 oz cans black beans, drained and rinsed
2 teaspoons chili powder
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
1/2 teaspoon oregano
zest of 1/2 a lime
2 tablespoons chopped fresh cilantro
1 carrot, grated
1 egg, lightly beaten

Combine this mixture with your hands until it holds together, but there are still some whole black beans.

Then, add in:

1/2 cup panko bread crumbs

Mix the breadcrumbs in lightly, being careful not to overmix.

Divide the mixture into 4 patties, or 8 "sliders"--that's what I did.

Coat the burgers with:

1/4 cup cornmeal

Saute in canola oil in a pan heated to medium high heat for about 3 minutes per side, or until deep brown and crispy

Serve burgers with:

whole wheat buns
goat cheese

Parsnip and Zucchini "Fries":

Heat oven to 400 degrees F


4 parsnips
2 zucchini

into strips, however big you want your "fries"

In a bowl, combine:

1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
zest of 1/2 lemon
2 tablespoons flax seed meal

In a shallow dish, whisk together:

2 egg whites
2 tablespoons unsweetened soy milk

Coat zucchini with flour mixture, dip into egg mixture, then back into flour mixture. Place breaded zucchini on a parchment or silicon mat-lined baking sheet, bake for 20-30 minutes or until golden brown and crispy.

Place the zucchini on its own baking sheet, spray with cooking spray, and season with salt and pepper, bake for 20-30 minutes, or until browned and soft in the middle.

Dipping Sauce:

In a small bowl, mix together:

3/4 cup (6 oz) plain greek yogurt
2 teaspoons dijon mustard
zest and juice of 1/2 a lemon
salt and cayenne to taste 


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