Monday, March 14, 2016

Gluten Free Burger/Cutlet

I've been trying to come up with a burger recipe that everyone in my family, (husband, three kids and myself), would all enjoy.  Recently I made one that, not only tasted as great as a burger, but also would work great as a cutlet in classic "comfort food recipes".  Here is what I came up with:

15 ounces Navy Beans
1.5 C Gluten Free Oats
1 large onion
1 large carrot
2 garlic gloves
2 tsp brown mustard
2 tbs ketchup
1/4 tsp cracked black pepper
1/4 pink Himalayan Sea Salt
1/2 white wine (optional) 

In a food processor, put the carrot, peeled onion, and peeled garlic.  Process until all are minced.  Set aside.  Next, put the oats into the processor and pulse until the oats break down, you don't want them to be super fine, just broken down a little bit.  In a saute pan, saute the onion, carrot and garlic mixture in the white wine, or water if you prefer.  Saute until the mixture becomes soft.

Drain and rinse the navy beans.  Pulse them in the food processor, leaving them a little lumpy.  Then combine the beans, oats, and carrot/onion/garlic mixture.  Then add the rest of your ingredients and mix well.

Thursday, May 23, 2013

Mushroom-Kale Veggie Burgers!

Nutrient density is important, especially for picky kid eaters!  This burger recipe really did the trick!  All the ingredients are put through the food processor and then combined into a really great burger!

1 head organic kale
1 1/2 cups mushrooms (any would work)
12 oz organic red beans (any bean would work)
1 organic carrot
2 cups gluten free oats
1/2 organic onion
1 garlic clove
1 tsp sesame oil
1/4 cup organic ketchup
2 tsp brown mustard
salt and pepper to taste

In food processor, process the kale until it is in tiny pieces and set aside.  Then process the mushrooms, breaking them into small pieces as well,  and mix with kale.  Process the carrot and mix with kale/mushroom mixture.  Process the onion and garlic and add to the kale/mushroom mixture.  Process the beans and add to the mixture.  Lastly, process the oats, but don't let them get too fine.  Add the oats to the mixture and stir in the remaining ingredients.    Add salt and pepper to taste.  With wet hands, mold the mixture into patties.  If your mixture is too wet, add more oats.  If it feels to dry, add water a tablespoon at a time.  The patties should not be too dry.

Place patties on a baking sheet that has been lightly sprayed with oil OR use parchment paper.  Bake at 400, flipping once, for about 15-20 minutes.  When both sides of burger have browned they are ready.

Monday, January 14, 2013

BBQ Lentils! kids LOVE BBQ lentils.  It is one of the most requested meals in our house AND it can be served many ways.   Not to mention, they are so easy to make!  I have made them in the crockpot, as well as a last minute meal on the stove.  Tonight we had them over mashed potatoes.  This recipe is also very tasty on a bun as a sloppy Joe type sandwich.

4 cups water
16 oz dried lentils
1 large onion chopped
2 cloves garlic finely chopped
1 bay leaf
3 tbs tomato paste
1 tbs veggie soup base (powder)
1 1/2 tsp sea salt
1/2 tsp cracked black pepper
1/4 tsp ground cumin
1/2 tsp chili powder
pinch of cayenne powder
1/4 c pure maple syrup
1/4 c organic ketchup
1 tbs dijon mustard
1 tbs brown mustard
1/2 tsp liquid smoke (or more if you like it smokier)

**I don't measure when I cook, so these are estimates.  Please taste your lentils after they have simmered for a while and adjust the flavors.  

For the crockpot:
Saute the onion and garlic until soft. Then,  combine the onion and garlic with and all other ingredients in the crockpot, stir until mixed well.   Leave on low for about 5 hours, or until you reach desired consistency.   Remove the bay leaf before serving.

Stove top:
Saute the onion and garlic until soft with the veggie base and a little water.  Add the lentils, water and the rest of the ingredients.  Stir well and bring to a boil.  Once the lentils have boiled, turn to low and simmer for about 30 minutes. Stir occasionally.  The lentils will have a bite to them and will NOT be soft cooked for this amount of time.  The sauce should thicken.  If you want softer lentils, add more liquid and extend cooking time.