The appealing aroma of these light and lean veggie burgers is divine. You can store these ready-to-make patties in your refrigerator for up to a week for a simple go-to meal that’s speedy and scrumptious. Have your dinner ready in a flash! The components of this burger aren’t the same as your average plain old veggie burger, and above all, much better than the frozen stuff you buy in your grocers’ freezer isle. It backs a punch of flavor and nutrition. The robust fusion of tastes like curry, teriyaki and cilantro all create a tasty and unique combination that will trigger anyone’s senses and leave you feeling satisfied and delighted about the burger you’ve just eaten.
Yield: 4 servings
2 ½ cups chickpeas
2 large eggs
3 tablespoons minced cilantro
1 cup alfalfa sprouts
1 cup finely chopped red onion
1 cup plain breadcrumbs
2 teaspoons teriyaki sauce
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon grapeseed oil, plus more for frying
½ teaspoon curry powder
pinch cayenne pepper
salt and black pepper to taste
In a food processor, combine chickpeas, eggs and cilantro, season with salt and pepper, pulse until mixture is smooth and creamy. Transfer mixture to a large mixing bowl; fold in the remaining ingredients, until evenly combined, season with salt and pepper. Refrigerate mixture covered with plastic wrap for 10-15 minutes and allow flavors to combine. Meanwhile, heat a large skillet over medium-high heat; add grapeseed oil to coat the bottom of the skillet with a thin layer. Remove mixture from refrigerator, shape into 4 even patties. Fry patties 2 at a time for 5 minutes per side until golden. Remove from pan; serve with toasted buns with your choice of toppings.
By Marie Reda
In the words of avid gardener and author, Ruth Stout, “I love spring anywhere, but if I could choose I would always greet it in a garden.” Winter had you cooped up in the house, under the covers, and behind itchy sweaters. With spring in the air, it’s about time to open the windows, dust off the outdoor furniture, and spend some time outside. With people leading busier lives, it’s hard to find time to get out of the office or the classroom. But everyone needs to eat, and this doesn’t mean wolfing down some microwavable hand held soup while huddling over your work. Take advantage of the good weather by recharging your batteries the right way. What better way than a garden picnic with easy springtime recipes? Get your colleagues or classmates in on the fun, or if you really can’t get away from your work during the week, set aside the time to have a picnic on the weekend. Grab a picnic blanket and head to a nearby park, or even in your own backyard. Either way, these simple and quick recipes are picnic friendly and will be a sure hit as you celebrate spring. Enjoy!
Peach Iced Tea
Makes 4 servings
3 black tea bags
2 cups boiling water
2 cups peach nectar
1 cup sliced peaches
Mint sprigs for garnish
Steep tea bags in boiling water for 5 minutes. Then, remove the tea bags and combine the tea with the peach nectar in a large pitcher. Stir in the peaches and refrigerate for at least 2 hours.
Pour into individual glasses and add ice cubes and a mint sprig for garnish.
Tomato and Basil Salad
Makes 4 servings
12 medium sized tomatoes, halved lengthwise, seeds removed
1/4 cup olive oil, plus more for drizzling
2 tablespoons balsamic vinegar
3 garlic cloves, minced
1 teaspoon sugar
1/4 red onion, finely chopped
Salt and freshly ground black pepper
10 fresh basil leaves, julienned
Preheat the oven to 275 degrees F. Place the tomatoes on a sheet pan in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the red onions, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Roast them for 2 hours or until the tomatoes begin to caramelize. Cool to room temperature, and add the basil. Season with salt and pepper, and add more olive oil if desired.
Makes 4 large servings
For the sandwiches:
1 10’’ round loaf Italian bread
¼ lb salami slices
¼ lb ham slices
1/8 lb sliced mozzarella
1/8 lb Provolone cheese slices
For the spread:
1 cup pitted green olives
1 cup pitted kalamata olives
½ red onion
¼ cup roasted red peppers (jarred)
2 tbsp chopped basil leaves
1 tablespoon fresh horseradish, grated
1 tablespoon garlic, minced
1 tablespoon Dijon mustard
3 tbsp. red wine vinegar
Salt and freshly ground black pepper
¼ cup olive oil
Mix all ingredients, except oil in food processor. Gradually add oil. Next, cut the top off the bread and remove the inside of the loaf. Brush the top and inside liberally with the muffaletta spread. Then, layer with meat and cheese. Place the top of the bread back on and press down firmly. Wrap the sandwich tightly with plastic wrap. When ready to serve, cut the sandwich into wedges.
Place 4 bananas in aluminum foil, wrapped individually,place in oven for 500 degrees for 20 minutes or until skin is jet black. Place in serving plate in it’s own skin, split down middle sprinkle nutmeg or cinnamon and top off with pecans, caramel and vanilla ice cream
Courtesy of Vincent Kenneth Lackey
Spring Wild Mushroom Soup
Spiked in Tarragon-Scented Cream Broth
The divine texture and rich, velvety consistency is a great starter for just about any meal this spring. As an appetizer or even a quick lunch, this soup will introduce a little spring into April. The heat of they cayenne shines through and brings out the beyond doubt uniqueness and perfect pair of earthy tarragon and woodsy mushrooms. If you haven’t cooked with tarragon before, this is a great occasion for you to experience such an under-used delicious herb. This soup will fill you up, but not weigh you down; it’s super light and has a charming freshness.
3tb. unsalted butter
2 tb. olive oil
2 lg. shallots, thinly sliced
2 cloves garlic, minced
1 sm. spanish onion, diced
½ c. carrot, small chopped
½ c. celery, small chopped
8 oz. wild mushrooms, sliced, stems separated and minced
1-1 ½ tsp. minced fresh tarragon
½ c. white wine
1/8 tsp. cayenne pepper
2 tb. all-purpose flour
4 c. water
3 c. chicken broth
1 c. heavy cream
In a heavy 5-quart Dutch oven or stockpot, heat butter and olive oil over medium heat. Add shallots, garlic, onion, celery, carrot and mushroom stems. Sauté until softened for about 5-7 minutes. Add fresh tarragon and stir until fragrant, about 1-2 minutes. Add white wine and simmer until dissolved, then combine flour and cayenne and stir liberally until veggies are coated for about 2-3 minutes. Fill pot with water and chicken stock, add sliced mushroom caps, raise to medium-high heat, allow to come to a full boil. Reduce heat to medium-low, simmer with cover on for 45 minutes. Turn heat off and slowly stir in heavy cream. Serve hot garnished with fresh tarragon.
Dinner for 2: just me and you… by
Nothing screams out true love like a home cooked meal, especially at my home. This Valentines Day delicious dinner for two is fuss-free. Enjoy a one skillet supper with your honey. It will have their mouth watering and best of all, have their heart melting.
Tip! Purchase a good bottle of white wine for this dish; after all, you can enjoy the remainder of the bottle with dinner.
6 LARGE SHRIMP
1 BOTTLE OF WHITE WINE (PINOT GRIGIO GOES ALONG GREAT)
1 SMALL JAR OF MARINATED ARTICHOKE HEARTS (ONLY 1 CUP NEEDED)
1 BAG PRE-WASHED BABY SPINACH (ONLY 1 CUP NEEDED)
1 SMALL CONTAINER OF GRATED PECORINO ROMANO CHEESE (STORE GRATED MAKES IT EASIER)
1 BUNCH OF FRESH PARSLEY
1 PINT OF GRAPE TOMATOES
1 SMALL RED ONION
1 SMALL JAR OF PRE-PREPARED PESTO SAUCE
ANGEL HAIR PASTA
Professionally, Developed, Tasted and Written
by: Ginna Mungiovi
by Sol-Ana Martinez
Sautéed Lamb Chops
4 lamb chops
2 tablespoons chopped fresh dill
2 tablespoons salt
1 tablespoon red pepper flakes (or black pepper)
1 clove garlic, peeled and diced
3 tablespoons olive oil (or enough to cover bottom of large pan).
Combine dill, salt, pepper, and garlic in a medium size bowl. Place one lamp chop at a time in the mixture and make sure to cover both sides with a healthy amount. Rub in.
Heat up oil in large pan over high heat. When oil is warm, put lamb chops on. Cover for 5 minutes, then flip. Lower heat to medium. Let rest. Sautéing should take no more than 15 minutes
4 ounces thick Greek yogurt
4 ounces sour cream
1 cucumber, peeled, seeded and diced
¼ lemon, juiced
1 teaspoon olive oil
salt and pepper to taste
3 tablespoons chopped fresh dill
1 clove garlic, peeled and diced.
Combine Greek yogurt and sour cream in a medium size bowl.
In a food processor, combine and blend lemon juice, olive oil, cucumber, and dill until smooth.
Fold in blended ingredients into the creamy mixture and slowly blend. – do not mix too much or the yogurt will become runny.
Add salt and pepper to taste.
Put in refrigerator to chill for one hour.
Pour over lamb chops or serve on side.
Sweet Fall Squash
½ acorn squash, peeled, seeded, and diced into one inch cubes
½ stick butter, softened
3 tablespoons brown sugar
1 tablespoon honey.
Preheat oven to 420 degrees.
Grease medium pan with ½ of the half stick of butter. Place diced squash into pan and cover with the rest of the butter and brown sugar. Drizzle the honey over the squash. Cover with foil and roast in oven for 45 minutes.
By Marie Reda
It’s no big surprise that a survey conducted by the American Dietetic Association found that 40% of Americans make some kind of dietary New Year’s resolution, and I’ll bet that the number of people who actually follow through with their resolutions is significantly smaller. It’s been weeks since the ball dropped, and you’re probably waiting for your weight to follow suit. You know the age old story. You start off strong as you head to the store to purchase running shoes, yoga mats, and a sweatband or two. The adrenaline is pumping as you stick to your newly formed jogging routine, and you even managed to rid the kitchen of any sign of junk food. But as the weeks go by, your willpower decreases faster than the number you obsessively check on your scale every morning. And that secret stash of chocolate you keep hidden in your desk drawer is getting harder to ignore. Suddenly, you don’t feel like being so kind to your waistline, and you convince yourself that it’s no biggie. All the dietary adages seem too restrictive and pessimistic anyway… Bigger snacks mean bigger slacks; dieters live life in the fasting lane; if it tastes good, spit it out. One of my favorite sayings is by an anonymous dieter, “Inside some of us is a thin person struggling to get out, but she can usually be sedated with a few pieces of chocolate cake.”
Herein lays the problem. Ignoring your sweet tooth entirely will lead you to obsess about what you’re depriving yourself of, but giving into every craving you get will make you believe that dieting is ‘wishful shrinking.’ Unfortunately, as much as you wish that chocolate played a bigger part in the food pyramid, you probably shouldn’t hold your breath. According to Dr. Herman Berliner, “chocolate knows no boundaries, speaks all languages, is woven through many cultures, impacts mood, health, and economics, and is a part of our lives from early childhood through the elderly years.” Basically, it all boils down to moderation. You can still treat yourself to a chocolate dessert once in a while without loosening your belt buckle or breaking your diet. Especially with Valentine’s Day around the corner, no one is in the mood to forgo chocolate. Here are some healthier, low calorie chocolate recipes that won’t break the belt. Happy (or happier) dieting!
Dark Chocolate Dipped Banana Pops:
4 bananas, peeled
8 Popsicle sticks
3 tbsp chopped almonds
6 ounces dark chocolate, chopped
Cut each banana in half crosswise and insert a Popsicle stick into each half. Place on a parchment-lined tray, cover with plastic wrap, and freeze for one hour.
Place the chopped almonds on a plate. Microwave the dark chocolate in a bowl for approximately one minute, stirring halfway through. Next, dip each frozen banana into the chocolate, and immediately roll in the almonds to coat them. Place on a tray with waxed paper and freeze again for 30 minutes (serves 8).
6 ounces dark chocolate, coarsely chopped
2 tablespoons butter
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup packed light brown sugar
½ cup plain low-fat yogurt
¼ cup canola oil
1 tsp vanilla extract
1 tsp almond extract
¼ tsp salt
¼ tsp baking soda
Preheat the oven to 350 degrees. Brush a 9-by-13-inch baking dish with canola oil. Melt the chocolate and butter in the microwave for approximately one minute or until melted, stirring occasionally. Combine the flour, cocoa, salt and baking soda in a bowl. In a separate bowl, mix the eggs and brown sugar until smooth. Next, add the yogurt, oil, vanilla extract, and almond extract and mix to combine. Whisk in the chocolate mixture until blended. Then, mix in the dry ingredients. Pour the batter into the pan and bake for 20 to 25 minutes. Cool completely in the pan before slicing (makes 24 brownies).
White Chocolate Crescents:
8 ounce pop-can of Pillsbury® Reduced Fat Crescent dough
4 tbsp white chocolate chips
2 tsp sugar
½ tsp ground cinnamon
Preheat oven to 375 degrees F. Unroll the crescent rolls to lie flat on a pan. Mix sugar with cinnamon and sprinkle over the top of the triangles of dough. Sprinkle ½ tablespoon of white chocolate chips over each triangle of dough. Next, roll up each of the crescents into a crescent shape. Be sure to space them 2 inches apart on the pan. Bake for 10 minutes or until golden brown (yields 8 servings).
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
6 egg whites
3/4 cup granulated sugar
1 1/2 cup packed brown sugar
1 tbsp vanilla extract
3 ounces semi-sweet chocolate, chopped and melted
Preheat oven to 350 degrees F and line the baking pan with parchment paper.
Combine the flour, cocoa powder, baking soda and salt in a bowl. Beat egg whites in a bowl with an electric mixer for approximately one minute until foamy. Mix in the granulated sugar, then gradually beat in the brown sugar. Mix until smooth. Next, mix in the vanilla extract and melted chocolate. Stir in the dry ingredients and mix until just incorporated. Place the batter onto the pan 1 ½ inches apart. Bake for approximately 10 minutes. Cool on the pan for 5 minutes.
by Lauren Miller
The Make At Home Candy. Gotta Love that in a recession!
1 Cup Sugar
1 Cup White Corn syrup
1 large package chocolate chips
1 ¼ cup crunchy peanut butter
6 cups rice crisspies
Mix sugar and syrup in saucepan. Let it come to a boil with large bubbles.
Remove from heat and stir in peanutbutter.
Pour over cereal and mix thoroughly. Press into a lightly greased pan. Smooth out evenly. Melt 1 large package of chips. Spread over the top of cereal.
Let it cool- cut into bars
by Lauren Miller
This is one of my dad’s favorite recipes and a classic candy that can fairly easily be made at home
12 oz. semi-sweet chocolate chips
14 oz Eagle Brand sweetened condensed milk
2 T. margarine
2 c. dry roasted peanuts
10 ½ oz. miniature marshmellows
In a large saucepan, over low heat, melt chocolate chips with condensed milk and margarine. Remove from heat. In another large bowl, combine the nuts and marshmellows. Stir in chocolate mixture. Spread the mixture on a waxed paper lined 13×9 inch pan. Chill 2 hours or until firm. Remove from pan and peel off waxed paper. Cut into squares and store loosely at room temperature.
by Lauren Miller
I’m pretty sure my mother found this recipe around my 10th birthday and proceeded to make it for me every year after that. This will be the moistest cake you have ever tasted. For icing I would suggest a Cream Cheese, vanilla, or butter cream icing.
1 package white cake mix
1 4 oz cup applesauce
3 egg whites
1 cup water
Preheat over 350 degrees
Blend cake mix, water, apple sauce, and egg whites in a bowl at low speed for 30 seconds. Then beat at medium speed for 2 minutes and pour batter into greased baking pan and bake.
2- 8 inch round 32-35 minutes
2- 9 inch round 28-31 minutes
Cupcakes 18-21 minutes.