Thursday, October 26, 2017

Mushroom Swiss Lentil Burgers


 While veggie burgers can be a little more work to make than traditional burgers, their flavor  and nutritional benefits make it all worth it. These are great to make at the beginning of the week and enjoy for lunch since the fiber will help to keep you full throughout the day. If you're watching your carb intake, simply serve these wrapped in butter lettuce without the bun.


1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Place lentils, chicken broth and salt in a small saucepan and bring to a boil. Turn heat to low and continue to cook until all the liquid has evaporated, about 25 minutes.




3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the red onion. Cook until golden brown, about 10 minutes. Add the mushrooms and cook for 5 minutes longer. Season with salt and pepper, then transfer to a bowl.



4. Add 1 tablespoon olive oil to the same skillet and add the garlic, onion and carrot and cook until soft, about 5 minutes.



5. Place the cooked lentils, cooked garlic/carrot/onion mixture, tamari, Worcestershire, pepper, oats and breadcrumbs in a mixing bowl and stir to combine. Place half of the mixture in a food processor and pulse until ground. Add back to the bowl along with the beaten egg and stir again. Form into 4 patties.





6. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat and brown the burgers for 1 minute per side, or until lightly crisp. Transfer to the prepared baking sheet and bake for 8 minutes. Top each with a slice of cheese and bake for 2 minutes longer.


7. To serve, spread mustard onto the bottom of each bun. Top with butter lettuce, a burger and a scoop of mushrooms and onions. Top with the remaining bun halves and serve. 




Mushroom Swiss Lentil Burgers
Serves 4

All you need:
1 cup brown lentils, rinsed
2 1/2 cups chicken broth
1/2 teaspoon salt

1 tablespoon olive oil
1 red onion, thinly sliced
4 oz. cremini mushrooms, sliced 
Salt and pepper, to taste

2 tablespoons olive oil, divided
2 garlic cloves, minced
1 small yellow onion, diced
1 small carrot, peeled and diced
1 tablespoon tamari (or soy sauce)
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 cup old-fashioned oats, finely ground in a food processor
1/2 cup seasoned breadcrumbs
1 egg, lightly beaten

4 slices Swiss cheese
Stone ground mustard, butter lettuce and bakery buns, for serving

All you do:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Place lentils, chicken broth and salt in a small saucepan and bring to a boil. Turn heat to low and continue to cook until all the liquid has evaporated, about 25 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the red onion. Cook until golden brown, about 10 minutes. Add the mushrooms and cook for 5 minutes longer. Season with salt and pepper, then transfer to a bowl.
4. Add 1 tablespoon olive oil to the same skillet and add the garlic, onion and carrot and cook until soft, about 5 minutes.
5. Place the cooked lentils, cooked garlic/carrot/onion mixture, tamari, Worcestershire, pepper, oats and breadcrumbs in a mixing bowl and stir to combine. Place half of the mixture in a food processor and pulse until ground. Add back to the bowl along with the beaten egg and stir again. Form into 4 patties.
6. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat and brown the burgers for 1 minute per side, or until lightly crisp. Transfer to the prepared baking sheet and bake for 8 minutes. Top each with a slice of cheese and bake for 2 minutes longer.
7. To serve, spread mustard onto the bottom of each bun. Top with butter lettuce, a burger and a scoop of mushrooms and onions. Top with the remaining bun halves and serve. 
 

Wednesday, October 25, 2017

Rosemary Ginger Cranberry Sauce


 With Thanksgiving right around the corner (woo!), it's time to start planning my menu. I always enjoy keeping some things the same (you can't mess with buttery mashed potatoes), but it's nice to add a creative spin to favorites like cranberry sauce. Fresh cranberries are only available for a short time each year, so I always try to stock up. This sauce comes together quickly and keeps in the fridge for several days (it actually gets better the longer it sits), so it's a good item to make beforehand so you can focus on the bigger items like the turkey. If you have leftovers, this sauce can be spread on turkey sandwiches or used as a topper for vanilla ice cream. YUMMM.


1. Place all the ingredients in a saucepan and bring to a boil. 





2. Lower heat to medium and continue to cook until the berries start to "pop" and the liquid reduces, about 8-10 minutes.
3. Allow the sauce to cool completely (I set my pan in a bowl of ice and stirred it to speed up the process), then transfer to a serving dish. Serve immediately or keep cold in the fridge until ready to serve. (This will keep in the fridge for up to 4 days.)




Rosemary Ginger Cranberry Sauce
Serves 4

All you need:
1 (12 oz.) package fresh cranberries
Zest and juice of 1 orange
1/2 cup agave nectar
1 (2-inch) piece fresh ginger, peeled and grated 
1 teaspoon chopped freshly rosemary leaves 
1/2 teaspoon ground cinnamon
1/2 cup water 

All you do:
1. Place all the ingredients in a saucepan and bring to a boil. 
2. Lower heat to medium and continue to cook until the berries start to "pop" and the liquid reduces, about 8-10 minutes.
3. Allow the sauce to cool completely (I set my pan in a bowl of ice and stirred it to speed up the process), then transfer to a serving dish. Serve immediately or keep cold in the fridge until ready to serve. (This will keep in the fridge for up to 4 days.)
 

Monday, October 23, 2017

Halibut with Spinach and Sundried Tomatoes in Parchment

Halibut is a client favorite because of it's mild flavor and perfect flaky texture. Baking it in parchment  paper allows it to stay juicy and allows all the flavors to meld together. This is definitely a meal in itself, but it would also be great served on a bed of quinoa or brown rice for added nutrition.


1. Preheat oven to 400.
2. Place 2 sheets of parchment paper on a work surface and place 1 cup spinach onto the center of each sheet. Place halibut on top and season lightly with salt and pepper.


3. Combine sundried tomatoes, shallot, basil, parmesan and olive oil in a bowl. Spoon over the fish. Fold parchment paper over the fish and fold the paper over several times to tightly seal.


4. Place the parchment packets on a baking sheet and bake for 20 minutes.

5. Place each parchment packet onto serving plates. Carefully open up to release steam and squeeze fresh lemon juice over the top. Garnish with almonds and serve.


Halibut with Spinach and Sundried Tomatoes in Parchment
Serves 2

All you need:
2 (5-6 oz.) halibut filets
2 cups baby spinach
1/4 cup julienned sundried tomatoes
1 shallot, minced
5 basil leaves, chiffonade
1/4 cup grated parmesan cheese
2 tablespoons olive oil
Salt and pepper, to taste
Juice of 1 lemon, for finishing
2 tablespoons toasted sliced almonds, for garnish

All you do:
1. Preheat oven to 400.
2. Place 2 sheets of parchment paper on a work surface and place 1 cup spinach onto the center of each sheet. Place halibut on top and season lightly with salt and pepper.
3. Combine sundried tomatoes, shallot, basil, parmesan and olive oil in a bowl. Spoon over the fish. Fold parchment paper over the fish and fold the paper over several times to tightly seal.
4. Place the parchment packets on a baking sheet and bake for 20 minutes.
5. Place each parchment packet onto serving plates. Carefully open up to release steam and squeeze fresh lemon juice over the top. Garnish with almonds and serve.

Sunday, October 15, 2017

Chili-Garlic Rutabaga Fries with Spicy Mayo

Rutabagas are often overlooked in the produce section, probably because they are so big and people are unsure what to do with them. I happen to love them roasted or mashed, they just need some flavor added to them (in this case, chili powder and garlic). I also like the fact that one cup only has 9 carbs, making it a lower carb option than potatoes. Serve these as an appetizer, or serve them for dinner with a side of baked chicken wings or grilled chicken.


1. Preheat oven to 450. Line 2 baking sheets with parchment paper.
2. Trim the ends of the rutabaga and cut around the rutabaga to remove the outer skin; cut into slabs. Cut each slab into thin fries and place on the prepared baking sheets.




3. Combine the oil, chili powder, garlic powder and salt in a small bowl. Drizzle over the fries and toss to combine. Roast for 40 minutes, stirring halfway through.




4. Meanwhile, combine the spicy mayo ingredients in a small bowl. Transfer to a serving dish.



5. Place the fries in a serving bowl and serve mayo on the side for dipping.


Chili-Garlic Rutabaga Fries with Spicy Mayo
Serves 6

All you need:
1 large rutabaga
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt

Mayo
1 cup mayo
2 teaspoons sriracha
Juice of 1 lime

All you do:
1. Preheat oven to 450. Line 2 baking sheets with parchment paper.
2. Trim the ends of the rutabaga and cut around the rutabaga to remove the outer skin; cut into slabs. Cut each slab into thin fries and place on the prepared baking sheets.
3. Combine the oil, chili powder, garlic powder and salt in a small bowl. Drizzle over the fries and toss to combine. Roast for 40 minutes, stirring halfway through.
4. Meanwhile, combine the spicy mayo ingredients in a small bowl. Transfer to a serving dish.
5. Place the fries in a serving bowl and serve mayo on the side for dipping.

Wednesday, October 11, 2017

Cranberry and Dark Chocolate Chunk Blondies

This weekend at the farmers market I saw cranberries and got super excited because that's when you know it's almost the holiday season. While using these to make cranberry sauce is always awesome, these berries are also delicious to use in baked goods (like cakes, cookies and scones) to add a burst of tart flavor to balance out the sweetness. These blondies are the perfect addition to any holiday brunch or potluck. And they pair perfectly with hot cocoa!


1. Preheat oven to 350. Line a 13x9 pan with foil, leaving enough overhang so you can lift them out of the pan once they're cooled. Coat the foil with cooking spray.

2. Combine the flour, baking powder and salt in a large bowl.

3. Whisk the butter, brown sugar, eggs and vanilla together in a separate bowl. Add to the dry ingredients and stir to combine.



4. Fold in the cranberries and chocolate. Spread the batter into the prepared pan and bake for 25 minutes. Cool to room temperature, then lift from the pan and cut into squares.






Cranberry and Dark Chocolate Chunk Blondies
Makes 18

All you need:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted
1 1/2 cups brown sugar
3 eggs, beaten
1 1/2 tablespoons vanilla extract
1 cup fresh cranberries
1 cup dark chocolate chunks

All you do:
1. Preheat oven to 350. Line a 13x9 pan with foil, leaving enough overhang so you can lift them out of the pan once they're cooled. Coat the foil with cooking spray.
2. Combine the flour, baking powder and salt in a large bowl.
3. Whisk the butter, brown sugar, eggs and vanilla together in a separate bowl. Add to the dry ingredients and stir to combine.
4. Fold in the cranberries and chocolate. Spread the batter into the prepared pan and bake for 25 minutes. Cool to room temperature, then lift from the pan and cut into squares.