Tuesday, January 24, 2012

Quinoa Burger

I found this on pinterest, but the recipe and photo came from Eating Well, Living Thin. Elliott, who is in the phase of not trying new foods, or old foods that we just haven't had in a while, loved this. And before bed he asked for more.

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)
3 eggs
3 tablespoons all purpose flour
2 green onions, including white parts
1 /2 teaspoon Splenda or 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:
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 cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, 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. Makes approx. 10 burgers.

Serve with Tzatziki, or fry sauce, and top with avocado and tomato.

Friday, January 6, 2012

Pumpkin Granola

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt

3 tbs ground flax (optional)

1- 1 1/2 cups chopped nuts like walnuts, almonds (I put both in)
1/2 cup honey
½ cup pumpkin puree
1/2 cup oil
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries

Preheat the oven to 325° F.

In a large bowl, combine oats, spices, salt, flax, and nuts. Mix well.

In a medium bowl, whisk together honey, pumpkin puree, oil, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto a large baking sheet.

Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries (I usually just add some when I eat a bowl rather than when I make it). Let cool completely. Store in an airtight container.