Black Bean Burgers

Totally vegan, but totally delicious!!

Makes 4 medium sized burgers.

1 can of black beans
2 oz tofu
1 tsp chopped garlic
2 oz roasted red pepper
1 tsp granulated garlic
1 tsp Tapatio brand hot sauce
1/4 c quinoa
1/8 c bulgar
1tsp tahini

1. Cook quinoa and bulgar according to package directions. Drain and squeeze out excess water.
2. Pulse the first 6 ingredients in a food processor until smooth.
3. Mix all ingredients including tahini. Make into patties. Put in the fridge for at least 45 minutes to firm.
4. Sear patties in a non stick pan until they are brown on each side (3 minutes each side). If patties are sticking, add a drop or two of canola oil in the pan.
5. Serve hot on a bun or on a bed of lettuce with your favorite sauce!

20130923-170933.jpg

Fall Dessert: Sweet Potato Mousse

I cater a meeting for a diabetic care team once a month for my job. I came up with this dessert just in time for the fall season. This dessert is super healthy and sugar free. You wouldn’t even know it!!

Sweet Potato Mousse w/ cinnamon whipped cream

1 can sweet potato, mashed
1 tbsp cinnamon
1 tsp nutmeg
1 tbsp stevia

2 cups cold heavy cream
1tsp cinnamon
1tsp cardamom

1. Drain sweet potatoes. In a bowl, mash the sweet potatoes with a potato masher until smooth. Add the cinnamon, nutmeg, and stevia. (If potatoes look too chunky, add a few drops of heavy cream then continue mashing.)
2. In a stand mixer with a whip attachment, pour the heavy cream into the bowl (got best results, chill the bowl in the freezer for 30min). Whip the cream on medium high speed until the cream forms stuff peaks. Add in the remaining spices.
3. Fold half of the amount of whipped cream into the sweet potatoes. Mixture will be a fluffy pudding like consistency.
4. Divide the mixture into small bowls. Chill for at least an hour or until firm.
5. Put the remainder of the whipped cream into a piping bag. Remove the mousse from the fridge and pipe a small amount of whipped cream on the top of the mousse.

Dust the top with cinnamon. Serve cold.

20130919-202729.jpg

20130919-202747.jpg

Black Bean Salsa

I forgot to snap a pic of the wonton tortillas! I still managed to post the recipe for both the tortillas and the salsa which is a stretch for my busy life.

Garlic Herb Wonton Chips w/ black bean and tomato salsa

1 package round wonton wraps, cut in quarters
2 tbsp canola oil
1tbsp gran garlic
Pinch kosher salt
Palmful of dried parsley

Option #1.
Working in batches, deep fry the wonton triangles for no longer than 5 minutes. Drain on a paper towel. Wontons will crisp as they sit. Toss with kosher salt, garlic, and herbs.

Option #2
1. Preheat oven to 375 degrees.
2. Toss all ingredients in a bowl. 3.Layer on a cookie sheet and bake until brown and crispy. Cool before serving.

Salsa
1 can of no salt added black beans, drained and rinsed
1 Roma tomato, small diced
1 small Red onion, small diced
1 green pepper, small diced
1 tsp fresh garlic, minced
1 tbsp cilantro, chopped
Juice of half a lime
Salt and pepper, to taste

Add all ingredients in a bowl and toss. Adjust seasonings if needed.

Serve wonton chips with salsa.

20130919-202306.jpg

Grilled Greek Chicken Salad

Grilled Greek chicken salad served on cucumber slices
4 Chicken breasts -shredded after cooked.
McCormick Greek seasoning, palmful
1 tbsp olive oil
3 ribs of celery Celery-small diced
Med White onion-small diced
1 English cucumber-small diced
1/2cup Kalamata olives-chopped
1/2c Greek yogurt
1/2c sour cream
Squeeze of a half of lemon
1tsp Oregano chopped
Pinch of sugar (stevia)
Salt and pepper, to taste

1 English cucumber, sliced thick circles

1. Preheat oven to 350degrees. Clean fat off chicken breasts. Pat dry. Place chicken in a bowl and sprinkle on Greek seasoning and drizzle with olive oil. Rub into chicken. Place on a well oiled grill and cook for 3 minutes each side. (You are only cooking it to sear in the flavor.) place on a flat pan and put in the oven. Cook until it reaches the internal temp of atleast 165 but no more than 175. Set aside to cool. While the chicken is cooling, chop the remaining ingredients. Shred the cooled chicken breasts with a fork or with your hand. Add the chopped ingredients and then the remaining ingredients. Toss together in a bowl. Adjust seasonings.

Serve a spoon full of chicken salad on a cucumber slice.

20130919-201822.jpg

20130919-201848.jpg

Easy Chicken Fried Rice

Easy Chicken Fried Rice
Serves 4-5

1 cup instant brown rice, cooked and cooled
3 large eggs
2tbsp canola oil
1 med white onion
1# chicken breast, cubed
6oz frozen peas and carrots (half of a 12oz bag)
Palmful of salt and pepper
2tbsp soy sauce (more depending on your taste)

Cook the rice according to package. Drain and put in a bowl. Place in fridge to chill.
Scramble the eggs in a small pan. They need to be unseasoned and scrambled hard. Set aside.
In a nonstick skillet, sauté the onion and chicken (season with salt and pepper) until the chicken is no longer pink and the onion is slightly translucent. Add in the peas and carrots and sauté for a few more minutes (5-8). Add in the cooled rice and gently fold into the chicken and vegetables. Add in the soy sauce and fold. When the soy sauce has been incorporated into the rice, add in the eggs and gently fold in. Saute on med low heat until all components are heated through. Taste to adjust seasonings adding more soy sauce if desired.

20130917-211528.jpg

20130917-211537.jpg