Basic Bean Burger

This recipe was given to me by my nutrition coach, Dr. Deb Harrell.  She took the basic recipe from Jeff Novick from the Healthy Lifestyle Expo 2011.  This is the best tasting veggie burger I have ever had and I love veggie burgers.  Dr. Deb used a mixture of brown rice and quinoa and it was most tasty.  I can't wait to have all the ingredients on hand to make a burger meal again.  She served the burger with millet buns, roasted sweet potato fries and salad.  YUM! 


1 14 oz. can of no salt added kidney beans (or 1 1/2 cups cooked kidney beans)
1/2 cup rolled oats
1/2 cup cooked brown rice
2 Tbsp. low sodium, or no salt added sodium salsa
Spice

Mash beans with a hand masher
Mix in oats, rice and salsa
Form into 4 patties
Allow to set in the refrigerator for 20 minutes
Grill or broil on each side till golden brown

Almond Herb Dip

 

I'll have to start a new section on "My Southern Table" for the vegans in the audience.  My friend, Dr. Deb Harrell, shared this recipe with me.  I made it this week for a Derby party and it was a smash!  I was in a small town in Mississippi where I was able to find most of the ingredients.  I had to omit the nutritional yeast as I could not find it but the dip was still great tasting and healthy!  Thanks Deb for allowing me to share!

Ingredients:
1 Cup raw almonds, soaked in water for 8 hours
1 Bulb garlic, roasted
1/4 Cup nutritional yeast
Juice of 1 lemon or lime
2 Tbsp. Bragg Liquid Aminos
Handful of fresh herbs of your choice
1/4 Cup water (or more)
1/4 Cup Vegenaise

Directions:
Drain almonds, blend all ingredients in a food processor.  Serve with fresh veggies and crackers.

Tip:  Blend until the dip has a gritty texture.  This is not intended to be a paste.  I served it with freshly cut organic carrots and celery. 

Ratatouile

A great healthy vegetable stew!

I first had this Mediterranean vegetable stew when my cousin, Gary Whitaker, made it for me. I had never heard of it at the time but shortly after that I began to notice it on the menus of restaurants. I love it for the nutrition packed goodness but also the flavors are fabulous! I plan to make it again as soon as I visit the organic produce market. I can't wait!

Ingredients & Preparation

You will need

1 medium onion, chopped 2 medium bell peppers, cut in strips 2 small zucchini, diced 1 small eggplant, diced 4 cloves garlic, crushed 2 medium tomatoes, cut in chunks 1 bay leaf 1tsp dried basil 1tsp dried marjoram 1/2tsp dried oregano 1/2tsp ground rosemary 3tbsp burgundy or dry red wine 1/2 cup tomato juice 2tbsp tomato paste 2tsp salt black pepper to taste 1/4 cup olive oil fresh parsley, chopped Serves:  4 to 6 Preparation Time:  15 Minutes Cooking Time:  25 to 35 Minutes

Step 1: Prepare vegetables

 Heat olive oil in a large, heavy pot. Add the garlic, onion, bay leaf and salt. Sauté over medium heat until onion is opaque. Add eggplant, wine and tomato juice. Season with remaining herbs. Stir to mix well then cover and simmer over low heat 10 to 15 minutes. When eggplant is tender add zucchini and peppers. Cover and simmer another 10 minutes. Add salt, black pepper, tomatoes and tomato paste and combine well. Continue to cook over low heat until all vegetables are tender. Add the parsley before serving.

If desired, top with freshly grated parmigiana-reggiano and sliced black olives. Serve with good crusty bread.

Ratatouille may be served over rice or pasta

Hot Chicken Parmesan Dip

Have dip/Will travel

This is a very tasty dip from my friend, Debbi Love. She brings it to church gatherings and it's always a hit. Everyone wants the recipe too. Once it's baked it will travel well to any event. It is very light in color so use a colorful baking dish.

Ingredients & Preparation

You will need
1 cup sour cream 10 oz can chicken, drained 8 oz whipped cream cheese 1 medium onion, chopped 1 cup parmesan cheese, grated 1/2tsp garlic powder 1/2tsp salt free herb seasoning Serves:  10 Preparation Time:  10 Minutes Cooking Time:  15 to 30 Minutes Oven Temperature:  350

Step 1: Prepare onion and chicken

Place the chicken and onion in a food processor and pulse until onion is minced and chicken is ground up.

Step 2: Combine remaining ingredients

Combine the chicken and onion mixture with the sour cream, whipped cream cheese and parmesan cheese and seasonings. Pour mixture into an 8 X 8 baking dish or pie plate. Bake for 25 to 30 minutes until bubbly and a little brown on top.

Serve warm with thin crackers or pita chips. 

The amount of onion may be reduced and a regular brick of cream cheese may be used. Let the cream cheese soften before mix with the chicken mixture

Okra, Tomatoes and Corn (Maque Choux)

Summer is the time for fresh vegetables

I love summer and the bounty of fresh vegetables that comes with it. I remember eating bushels of corn, peas and okra and baskets of ripe, red, luscious sliced tomatoes from my Dad's garden. We often combine the vegetables in a skillet for a colorful treat such as this recipe. I had to recreate it in order to get the measurements down. (I managed to get a good picture too!)
I have not mastered the art of vegetable gardening in the ground in Florida. I used to have a great veggie garden when I lived in northern Kentucky.  Now I grow most everything I need on my Tower Gardens.  Picking your dinner from the garden just before you cook it is an amazing way to live. If you do not have the space, time and motivation you should try Tower Gardens.  There is a link to my website on this blog.  Enjoy!  

Since writing the above, I have discovered "Tower Gardens" hydroponic/areoponic growing systems.  I now have three tower gardens growing very successfully.  Not watering, no stooping, no weeding, minimal pests control all contribute to my love of growing my own fresh, organic vegetables.  There is a link to read more about Tower Gardens under "Links."  The towers will soon be known as Tower Gardens by Juice Plus. 

To the left is a picture of my tomatoes on the tower garden in January 2012

Ingredients & Preparation

You will need
3 cups okra, sliced 3 large Roma tomatoes, chopped 2 medium ears corn, kernels cut from cob 1 small onion, chopped 1/2 large green pepper, chopped 2tbsp grape seed oil 1tbsp tomato paste 1tsp salt 1/2tsp pepper Serves:  8 Preparation Time:  15 Minutes Cooking Time:  20 Minutes

Step 1: Prepare the vegetables

Slice the okra, chop the tomatoes, chop the green peppers and onions and cut the corn from the cob. When the vegetables are ready add the oil to a non-stick skillet and heat over medium heat. Saute the onions and peppers until slightly tender but not done. Add the okra to the onions and peppers and continue cooking until okra is crisp tender. Add the tomatoes and corn, salt and pepper. Saute for another five minutes then add the tomato paste. If needed, add a tablespoon or two or chicken broth or water and combine well.

Under cook the corn a little as it will continue to cook after you remove it from the heat. The corn is better if it still has a little crunch.

Baked Beans for a Crowd

A Picnic Favorite

Everyone loves a picnic! In the USA guests generally expect picnic fare to include traditional picnic foods such as baked beans. It is rare to find "from scratch" baked beans any longer but enhanced pork and beans are a great substitute.

I began making baked beans for picnics many years ago and this recipe has been a crowd pleaser. I believe it's the sweetness everyone seems to like. The bacon gives it a slightly smoky flavor and the Tabasco adds a little spice.

I have a great recipe for "from scratch" baked beans that I shall share soon. Meantime enjoy this version with your family and friends.

Ingredients & Preparation

You will need
3 28 oz cans pork and beans 1/2 lbs bacon, chopped and fried crispy 1 cup brown sugar, packed 1 cup Masterpiece barbecue sauce 1 tbsp Worcestershire sauce 2tsp prepared mustard 1 1/2tsp Tabasco sauce 1 large onion, chopped Serves:  12 Preparation Time:  20 Minutes Cooking Time:  1 Hour Oven Temperature: 375

Step 1: Fry the bacon, cook the onions

Cut the bacon into 1/2" pieces and cook over low heat until crispy. Drain on a paper towel and set aside. Drain all but 2 or 3 tablespoons of the bacon drippings. Sauté the chopped onion in the drippings until opaque. Remove onion from the bacon drippings.

Step 2: Mix ingredients and bake

In a large bowl mix the beans and all other ingredients. Pour into a disposable aluminum baking pan and bake for 45 minutes to 1 hour or until bubbly and slightly browned on top.

There are many brands of pork and beans and I have tried many of them. I prefer Bush's Original pork and beans. Add more Tabasco if you like a little heat.

Baked Brie with Canberries and Pecans

Colorful and delicious!

I began making this appetizer during the Christmas holiday season one year. I loved it and so did everyone else. I served it before a dinner party once and no one was hungry when dinner was served. The brie had become the meal.

Although I now serve it year round it is a colorful and festive dish for the holidays.

Ingredients & Preparation

You will need
1 large round of soft, ripe brie 1 cup dried cranberries 1 cup pecans, chopped 2tbsp butter, melted nut thins or good quality crackers apple and pear slices dipped in lemon juice Serves: 8 Preparation Time:  15 Minutes Cooking Time:  15 to 25 Minutes Oven Temperature:  350

Step 1: Prepare the Pecans and Cranberries

Chop the pecans into small pieces. Melt the butter in a medium frying pan. Add the pecans and toast over medium heat until nuts are warmed through. Add cranberries and heat until warm. Be careful not to burn the pecans. Set aside.

Step 2: Bake the Brie

Place brie on a baking dish that can be used for serving. I use a decorative glass pie dish. Bake the brie for 15 to 25 minutes depending on the size of the brie. Cheese should be soft but not runny.

Remove from oven and top with warm pecans and cranberries. Serve with nut thins cracker or a good quality cracker and fruit slices.

This brie can also be made with puff pastry. To serve in pastry, cut out some of the rind from the top of the brie making a shallow well. Place the uncooked cranberries and nuts in the well and wrap with pastry. Bake until pastry is browned.