Recipes Discovered - Recipes

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Ingredients:

• 1 1/4 cups (9 ounces) dried black beans, rinsed, soaked overnight, and drained
• 3 cups water
• 1 bay leaf
• 2 plum tomatoes, peeled, seeded, and diced
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon wine vinegar
• 1 chipotle chili in adobo sauce, minced
• 1 3/4 teaspoons ground cumin
• 1 teaspoon salt
• 1 1/2 tablespoons canola oil
• 1/2 red bell pepper, seeded and chopped
• 1/2 cup cooked brown rice
• 1/4 cup chopped pecans
• 1 green onion, thinly sliced
• 1 egg, lightly beaten
• 3/4 cup fresh whole-grain bread crumbs
• 6 whole-grain hamburg buns
• 6 slices tomato
• 6 slices red onion
• 3 Bibb lettuce leaves, halved

Directions:

In a large saucepan over high heat, combine the beans, water, and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60-70 minutes. Drain and discard the bay leaf.

While the beans are cooking, combine the tomatoes, half of the onion, half of the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin, and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.

In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the remaining onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the salt, transfer the mixture to a bowl and let cool. Set the pan aside.

In a foot processor, combine the drained beans, the onion mixture, the brown rice, pecans, green onion, the remaining teaspoon of cumin, and the remaining 1/2 teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into patties each 3/4 inch thick.

In the same pan used for the onion mixture, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the patties and cook, turning one, until nicely browned on both sides and heated though, 7 to 9 minutes total.

Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf, and a dollop of the ketchup.

Makes 6 burgers.

Nutrition:

Calories: 389, total fat: 11 g, saturated fat: 1 g, sodium: 791 mg, cholesterol: 35 mg, carbs: 59 g, fiber: 15 g, protein: 16 g

Substitutions:

Instead of dried black beans, I used two 15 ounce cans of black beans, drained and rinsed (saves a lot of time). I used a sweet onion in place of a yellow onion. For the bread crumbs, 3/4 cup is equal to about 2 slices of bread.

Recipe courtesy of The New Mayo Clinic Cookbook: Eating well for Better Health

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Ingredients:

• Roasted turkey (save the broth)
• Fennel
• Oregano
• Basil
• Garlic powder
• Salt
• Pepper

Directions:

Remove the turkey from the bone, shred it, and add it to a slow cooker with the reserved broth. Add water as needed to moisten the turkey. Add spices to taste. Cook on low at least 3 hours (it can cook up to 8 hours). Serve on kaiser rolls, torpedo buns, or even on its own. Sweet pickle relish is a delicious condiment!

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons

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Ingredients:

• 1 1/2 pounds ground turkey (light or dark, but dark is more flavorful)
• 1 tablespoon dried sage leaves, crumbled
• 1 tablespoon dried thyme leaves, crumbled
• 2 tablespoons Worcestershire sauce
• salt and pepper, to taste
• 2 shallots, finely minced
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts, toasted

Directions:

Preheat the grill to medium.

In a large bowl, mix the turkey with the sauce, thyme, Worcestershire sauce, salt and pepper. Make sure to evenly distribute the seasonings. Sprinkle with cranberries and walnuts and toss gently. Form 4 equal patties, and then grill until well done, about 8 minutes on each side. Serve with traditional hamburger fixings.

Makes 4 burgers.

Nutrition:

Substitutions:

Recipe courtesy of The Everything Grilling Cookbook

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Ingredients:

Marinated daikon and carrots:

• 3/4 cup sugar
• 3/4 cup distilled white vinegar
• 1/4 teaspoon (rounded) salt
• 3 cups matchstick-size pieces daikon (Japanese white radish)
• 3 cups matchstick-size pieces peeled carrots

Chicken:

• 1/4 cup soy sauce
• 6 garlic c:loves, minced
• 4 shallots, chopped
• 2 tablespoons fish sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 2 teaspoons five-spice powder
• 2 whole star anise, ground in spice mill
• 6 large skinless boneless chicken thighs

Sandwiches:

• Vegetable oil
• 6 6-inch-long pieces baguette, split lengthwise, some of soft centers removed
• Mayonnaise
• 1 English hothouse cucumber, cut into 6-inch-long 1/4-inch-thick slices
• 1/2 red onion, halved through stem, thinly sliced crosswise, rinsed, drained well
• 12 fresh cilantro sprigs
• 2 jalapenos, thinly sliced crosswise
• Additional soy sauce

Directions:

Marinated daikon and carrots:
Whisk first 3 ingredients in large bowl until dissolved. Add daikon and carrots; toss to coat. Let stand at room temperature 2 hours. (Can be prepared 5 days ahead. Cover and chill.) Drain well.

Chicken:
Mix first 8 ingredients in 13×9x2-inch baking dish. Add chicken; turn to coat. Let marinate at room temperature 1 hour, turning often.

Prepare barbecue (medium-high heat) or preheat broiler. Brush grill rack with oil. Remove chicken from marinade, leaving some still clinging to chicken. Grill or broil chicken until cooked through, about 6 minutes per side. Transfer to plate; tent with foil to keep warm.

Grill or broil cut sides of bread until lightly toasted. Spread mayonnaise on bottom half of baguette pieces. Top with cucumber slices. Top each with 1 chicken thigh, drained daikon and carrots, then onion slices and cilantro sprigs. Sprinkle with jalapeno slices, soy sauce, and ground black pepper. Place top baguette piece over, pressing to compact, and serve immediately.

Makes 6 sandwiches.

Nutrition:

Substitutions:

I did not use the star anise in the chicken marinated, and also used boneless, skinless chicken breast instead of thighs. I didn’t add the cilantro or jalapenos to the sandwiches.

Recipe courtesy of www.epicurious.com

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Ingredients:

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions:

In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor or blender, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. Place patties on foil, and grill about 8 minutes on each side.

If baking, preheat oven to 375 degrees, and lightly oil a baking sheet. Place patties on baking sheet, and bake about 10 minutes on each side.

If frying, heat a large skillet over medium heat. Place patties in skillet and fry for about 5 minutes on each side.

Makes 4 burgers.

Nutrition:

Substitutions:

I replaced the breadcrumbs with rolled oats and did not add the bell pepper.

Recipe courtesy of www.allrecipes.com

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Ingredients:

• 1 pear, cored and thinly sliced (can be peeled, if desired)
• 4 English muffins, split
• 2 tablespoons Dijon mustard
• 4 slices of deli-style chicken breast
• 4 slices of muenster cheese
• 1 tablespoon butter

Directions:

To assemble, spread cut side of muffins with mustard. Top 4 of the muffin halves with a slice of chicken, 5 or 6 pear slices, and a slice of cheese. Top with the remaining muffin halves, cut side down. Spread butter lightly on the outside of each sandwich.

Heat a large skillet or grilled over medium to medium-low heat. Place sandwiches in skillet and cook about 5 minutes or until golden brown. Turn sandwiches over and cook another 5 minutes or until golden and the cheese has melted.

Makes 4 sandwiches.

Nutrition:

Calories 314 g, Fat 15 g, Saturated Fat 6 g, Cholesterol 39 mg, Sodium 656 mg, Carbs 33 g, Fiber 1 g, Protein 18 g

Substitutions:

The original recipe this is based on is actually a grilled apple and ham sandwich. Just replace the pear with an apple, the chicken with Canadian bacon (or ham), and the muenster cheese with Swiss cheese. Or better yet, use any combination you like!

Original recipe courtesy of Big Book of 30-Minute Dinners

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Ingredients:

• 4 slices ciabatta bread
• 8 sliced prosciutto
• 2 ounces Brie
• 1 cup spinach leaves

Directions:

Butter one side of each slice of bread. With the buttered side down, top two of the slices with equal portions of prosciutto, Brie and spinach leaves. Top with remaining bread slice, buttered side up.

Heat a large skillet over medium heat and brush with olive oil. When it’s hot, place both sandwiches on the skillet. Place a large soup pot on top of the sandwiches and press down. Weight this pot down (a large can of tomatoes worked nicely). Grill sandwiches for 5 minutes or until golden brown, then flip and place the large pot on top of the sandwiches again. Grill until golden brown on the other side.

Makes 2 sandwiches.

Nutrition:

Substitutions:

You can use any bread, meat, and cheese you like. It’s definitely just a recipe to experiment with.

My own concoction.