Veggie Burgers

Veggie Burgers 

Servings: 4

Ingredients:

1 cup cooked quinoa

1 cup chopped carrots

1 cup chopped spinach or kale

½ cup scallions

2 garlic cloves – minced

¼ cup yellow onion- chopped

1 large egg

3 tablespoons whole wheat flour

1 ½ tablespoons extra virgin olive oil

Cooking spray

salt and pepper

 

-->

Directions:

Cook you quinoa according to package directions. While the quinoa is cooking,  heat olive oil in a large skillet. Add the onions and cook for 5 minutes on medium low. Add the garlic and cook for 2 more minutes. Stir in the chopped carrots and let cook for about 2.

 

-->

In a large bowl, mix the quinoa, cooked vegetables, chopped spinach or other green, scallions, flour, egg, and salt and pepper. 

-->

Cover a dish with wax paper. Form 4 patties with the mixture and place on wax paper. Put the patties in the freezer for 10-12 minutes (until firm).

 Spray a large skillet with cooking spray (or can use olive oil). Heat on medium. Place the burgers on the skillet. Let cook for 4 minutes and flip over. Let other side cook for 4-5 minutes.

-->

Serve on toasted hamburger bun, pita bread, or salad. It also goes well with tzatziki sauce, ranch, or ketchup. 

Green Goddess Rice

Green Goddess Rice

Ingredients:

½ cup quinoa

½ cup brown rice

1 cup vegetable broth

3 cups water

1 clove garlic – minced

¼ cup green onion – sliced thinly

1 medium zucchini – shredded (I use the large cheese grater)

½ can artichoke hearts in water – drained and chopped into 1/4ths

½ cup frozen peas – dethawed

1/3 cup pistachios

1/3 cup parmesan cheese

1 ½ tablespoons extra virgin olive oil

Fresh basil leaves or fresh citrus oregano tastes great too

Directions:

Rinse and drain the quinoa and rice. In a large pot, heat the olive oil. Add the onion and garlic. Sauté for 1 minute over medium heat. Add the quinoa and rice. Lower heat to medium-low and stir to toast for 3 minutes. Slowly add the vegetable broth and water. Bring to a boil and then lower heat to low.

Cover and simmer for 15-18 minutes (until tender).  You may need to add more water as the rice cooks and absorbs the liquid.

Meanwhile, shell the pistachios and toast in a pan over low heat for 5 minutes, stirring occasionally.

Once the rice is done cooking, turn the heat to low. Add the green onion, pistachios, shredded zucchini, dethawed peas, and artichoke heats. Season with salt and pepper. Mix well and make sure all the ingredients are heated throughout. Serve and top with shredded parmesan cheese and fresh herbs.

Stuffed Acorn Squash - 2 ways

Stuffed Acorn Squash (2 ways)

Ingredients:

1 acorn squash

2 cups fresh or frozen kale

1/3  cup good crumbly cheese – I used a cheese that had dried cranberries in it. Feta or your favorite cheese would work well.

Cooking Spray

Salt and Pepper

¼ lb ground turkey

 1 clove garlic – minced

¼ onion chopped or 1 tsp onion powder

1 tablespoon olive oil

Directions:

Pre-heat oven to 350.

Microwave the acorn squash for two minutes. Cut the squash in half and clean out seeds and strings. Wash the seeds and reserve for roasting.

Lay the squash cut side down in a baking dish with 1/3 cup water. Bake for 40 minutes.

Meanwhile season the seeds with salt, pepper, and maybe some spice if you like. Spray a large baking dish. Spread seeds over and spray the seeds with cooking spray. Let roast for 8 minutes.

Steam the kale and drain.

Heat the olive oil in a pan over medium heat. Add the onions, stir for 2 minutes. Add the onions and cook for another minutes. Add the ground turkey and cook until light brown – about 6 minutes.  Drain any excess fat.

In one bowl mix the turkey, half the cheese and half the kale. Season with salt and pepper.

In a separate bowl mix the kale and cheese and season with salt and pepper.

Remove the squash from the oven. Stuff each squash with the mixtures and top with the roasted seeds. Heat oven to 425 and cook the squash for another 5 minutes. Serve immediately and enjoy!