Spicy Veggie Burger

We love veggie burgers.  We eat them on a pretty regular basis.  So for a while I've been wanting to try my own recipe.  This was my first effort and I was happy with the way they turned out.  They were nice thick patties, very satisfying.  Nothing like those little flabby frozen patties.  These have been spiced up with chili sauce, cumin, garlic and chili powder.  They are quick and easy.  You'll never go back to frozen.

Veggie Burgers
makes 4 patties

1 (16 ounce) can black beans, drained and rinsed
2 carrots, cut in 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon chili sauce
1/2 cup bread crumbs

In a medium bowl, mash black beans with a potato masher until thick and pasty.

In a food processor, finely chop carrots, 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.  Heat large skillet over medium heat.  Spray with cooking spray and cook patties for about 10 minutes on each side.

Cover with your favorite burger toppings and enjoy.

The apartment is freezing! Lets make pie

Well, it's that time of year again folks.  Yep, time for Chelsea to start complaining about the ungodly temperature of her living space.  Imagine you've taken up residence in a snow globe in Siberia.  In the middle of winter.  In a wind storm.  That is what my apartment is like.  Ok, maybe I'm exaggerating a little bit.  But in all seriousness, I am sitting at the computer next to my CLOSED window, and yet I can still feel the chilly autumn breeze....strange. I digress.

It is this time of year I like to use my oven.  Both to raise the temperature of this ice hole, and to bake delicious yummy treats.  I promised my girlfriend I would bring something tasty to her rock band party last night, and since I seem to have an endless supply of apples, apple pies seemed appropriate.  Over the years I have tried many a apple pie recipe.  I think the simple, straight forward ones are the best.  And while lattice tops are absolutely gorgeous, they take a lot of effort and in my experience usually end up caving in.  So I put a shell on top of this one and it turned out to be pretty pleasing, both aesthetically and otherwise.  So turn on the oven, get the apartment nice and cozy warm and enjoy a piece of pie (I'm enjoying one right now).

I'm also including a pie crust recipe, but really, you should just buy one.  Trust me.

Pie Crust Recipe

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup water
• 
  

In a large bowl combine flour and salt.  Cut in shortening until mix resemble coarse crumbs.  Stir in water until it forms a ball.  Divide dough in half and shape into balls.  Wrap in plastic and refrigerate for 4 hours or overnight.  Roll out dough on a floured counter.  Don’t over work it.  Use as directed in a pie recipe.

Apple Pie
serves 8
*you are gonna mix the filling up and say "wow, this is a whole lotta apples for one little pie" in those exact words.    However, don't be dismayed.  It shrinks down considerably while cooking. You want a mountain of apples.  They turn into a mole hill.  Also, I used an entire tablespoon of lemon juice and the lemon flavor is very pronounced.  So in the recipe I scaled it back a bit, you may want to scale back even more if you don't like a lemony flavor in your pie (I do).

7 medium cooking apples (about 3 1/2 pounds)
2 teaspoons lemon juice and zest from 1 lemon
3/4 cup plus 1 tbs sugar
2 tbs all-purpose flour
1/4 tsp salt
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
pinch of ground cloves
1 egg white, lightly beaten
1 recipes pie crust

Adjust oven rack to lowest position and heat rimmed baking sheet and oven to 500 degrees.

Roll out dough and place in pie 9 1/2 inch pie plate.  Leave dough so that it overhangs lip of plate; refrigerate while mixing filling.

Peel, core and cut apples in half, and in half again width-wise; cut quarters into 1/4 inch slices and toss with lemon juice and zest.  In a medium bowl, mix 3/4 cup sugar, flour, salt and spices.  Toss dry ingredients with apples.

Dump fruit mixture, including juices, into chilled pie shell and mound slightly in the middle.  Roll out second piece of dough and place over the top of the pie.  Press top layer in to bottom overhanging layer and tuck this rim of dough underneath itself so that folded edge is flush with pan lip.  Press edges with fork tines to seal.  Cut four slits on dough top.  Brush egg white onto top of crust and sprinkle evenly with remaining sugar.

Place pie on baking sheet and lower oven temperature to 425 degrees.  Bake until top crust is golden, about 25 minutes.  Rotate pie and reduce oven temperature to 375 degrees.  Continue baking until juices bubble and crust is a deep golden brown, 35 minutes longer.

Transfer pie to wire rack and cool to room temperature, at least 4 hours.

Another recipe stolen from my nemesis

Ok, so maybe stolen is a strong word.  Let's say "adapted".  Another recipe adapted from the bodyrock.tv website.  Man, it's hard for me to hate her when her recipes are sooo stinkin good!  And this thing is packed with so much protein, it's gonna keep you goin for miles...

Spinach Salad 
serves 4
*Zuzana uses tuna in her recipe.  I prefer canned salmon because it's moister, you don't have to worry about  mercury and I think it's just a bit tastier.   Also, she uses kidney beans, I used black because I had them on hand, but next time I think I will try garbanzo beans.  I also excluded the garlic (shocking for me, I know) and added some lemon juice.

10 oz bag baby spinach

12 oz can salmon

1 can garbanzo beans, drained and rinsed

2 ripe avacados, peeled and diced

3 green onions, chopped

1 apple, peeled, cored and diced

1/2 cup non fat greek yogurt

1/2 cup crumbled feta

1 tbs brown mustard

1 tbs honey

2 tbs olive oil

1 tbs lemon juice

salt and pepper

In a large bowl mix together the spinach, fish, beans, feta, avacados, onion, apple and sprinkle with salt and pepper.

In a small bowl whisk remaining ingredients til combined.  Combine with salad and enjoy.  You'll be full til dinner.  I promise.

Oodles of Apples

I love the fall. I adore October.  It is hands down my favorite time of year.  The briskness of the air, the changing colors of the leaves,  all of the sights, sounds and scents (cinnamon and cloves?)  connected with the changing of the seasons.  It's enchanting.
When I think of all the satisfying things that come with autumn, my mind naturally goes to food.  Pumpkins, squash, sweet potatoes, and of course...apples.  Every fall I feel an undeniable urge for massive apple consumption.  It probably has something to do with all the apple picking (and eating) we did as kids.  Candied apples, apple cider, apple donuts... bring it on.
So when Josh suggested we go apple picking last weekend, you can only imagine my delight when we ending up carting home a bushel of apples.  What will 2 people do with that many apples?  It's a challenge I am more than qualified to meet.

Apple Granola Breakfast

serves 8 to 10

*You can use whatever kind of apples you like to bake with. I had a mix of golden delish and matsu so that's what I used, but use whatever you want.  Also, the more butter you use the better the granola will hold together.  You could use an entire stick and it would be perfect, but for the sake of my thighs I decided to use half of that.  It's still really good, just tad bit softer than most granola.

9 medium apples, peeled, cored and cut into 1 inch chunks

2 TBS lemon juice

3 TBS sugar

2 TBS cornstarch

1.5 tsp cinnamon

dash of salt

4 TBS butter

1/4 cup honey 

1/2 cup flour

2 cups oats

1/2 cup sliced almonds

Preheat oven to 400 degrees.  Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and a pinch of salt in a 9x13 inch baking dish until apples are evenly coated.

In a medium saucepan melt the butter with the honey. Stir in the flour, oats, almonds and another pinch of salt until small clumps form.

Spread the mixture evenly over the apples, cover with foil, and bake in the oven for about 40 minutes.  Remove foil and bake for another 10 minutes, allowing the granola to darken.  (I didn't do this and the top of mine burnt).  Cool at room temperature and throw it in the fridge.  Enjoy in the morning with a big dollop of yogurt on top.  

Get over here and gimme a quiche

My first  home-made quiche experience was like a dream.  I made Julia Child's Quiche aux Epinards (spinach quiche) and it was heavenly.  It also was cream and butter laden.   With heavy whipping cream, 5 tablespoons of butter and 3 eggs this is a delectable death machine.  Did I mention this is all combined in a buttery pastry shell?
But every now and then you need to comfort your self.  Some people shop, some people drink, but nothing mends a broken heart like fatty foods.

So I had every intention to come home from work and ease my spirit with a highly caloric open faced tart.  I was oh-so-disappointed when I realized I had all ingredients except...the cream.  BOOOO!  What's a quiche maker to do?

Well, I decided to throw caution to the wind, and use what I had on hand....soy milk (yes, I believe that is the sound of Julia rolling over in her grave).  And since I couldn't have the cream I decided to go all on healthy and cut down on the butter too.

What resulted was surprisingly good.  I'd even say delish.  Keep in mind nothing compares to the original bad boy.  But if you don't want to be burdened with guilt and extra pounds give this a try.

Spinach Quiche
serves 8

3 eggs
1 1/2 cups soy milk
pinch of nutmeg
8 inch pastry shell (partially cooked)
1/4 cup grated Swiss cheese
2 TBS butter
2 TBS green onions
10 oz bag baby spinach
salt
pepper

Preheat  oven to 375 degrees.  Begin by partially baking your pie crust.  Just make sure you prick the bottom with a fork so it doesn't bubble up.  Cook for about 8 minutes.







Next, cook onions in 1 TBS of the butter over medium heat til soft.  Add Spinach and stir for several minutes, til spinach is wilted and water has evaporated.  Season with salt and pepper and set aside to cool.







Meanwhile, beat the eggs, soy, cheese and seasonings in a large mixing bowl.

Gradually stir the spinach into the egg mixture.

Pour into the partially cooked pastry shell, dot with remaining tablespoon of butter and bake for about 30 minutes.

Looks pretty good right?  Try it...you'll be pleasantly surprised.

It's the best thing since sliced bread

If I said something like "this is the only lasagna worth making" you probably wouldn't believe me.  And it wouldn't be true.  Because there are a handful, nay, a myriad of admirable lasagna recipes out there.  However, any worthy recipe I have ever created has taken hours, and been quite pricey ( think freshly hand made lasagna noodles at $7 a pound).

But if I were to say "this is the only quick, easy and healthy lasagna worth making" you'd have to at least give it a try.  Because it is pretty darn good.  And while it does take an hour in the oven, I only spent about 20 minutes putting it together.  And yes, it is cheesy (fresh mozzarella and ricotta...do you hear angels singing?) but it is not smothered or glistening with grease.  With crispy caramelized edges, you'll want first dibs on the edge pieces.  

Add to this the invent of handy dandy no-boil noodles (they are the best thing since sliced bread), you'll shave precious minutes and frustration from your preparation.  

Oh, and did I mention it's meatless?

Yeah baby.

Vegetable Lasagna

serves 8 (or more)

*before we get started, a few notes:  First up, here's a shocking time saver.  I don't peel carrots.  What is the point?  Unless you desire your carrots to be aesthetically pleasing.   Or if they are super grimy.  Otherwise scrub 'em up, chop 'em and throw them in the pan.  Secondly, I don't want to be a food snob (hey, in my defense I am using no-boil noodles and frozen spinach), but I really must strongly suggest using fresh cheese.  Spend a little bit more for a luscious ball of fresh mozzarella.   It tastes soooo much better than the pre-shredded bagged stuff and it melts and browns to a  crispy perfection. Good ricotta should be firm but not solid.  It is silky and wet but not sticky. Trust me, you will not be disappointed.  Lastly, I would suggest a healthy sprinkling of salt and pepper to each layer.

3 TBS extra virgin olive oil

2 medium carrots, finely chopped

1 medium zucchini, finely chopped

1 medium yellow summer squash, finely chopped

1 small broccoli head, finely chopped

1 pound no-boil lasagna sheets

1 recipe "best marinara ever"

2 10oz packages frozen chopped spinach, thawed and wrung dry

2 1/2 cups fresh mozzarella, shredded

2 cups ricotta cheese

1/2 cup grated Parmesan cheese

salt and pepper

Preheat oven to 375 degrees.

In a large saute pan over medium heat, add extra virgin olive oil.  When very hot, almost smoking, add the onion and carrots and cook until soft, 5 minutes.  Add the broccoli, cook 3 minutes.  Add zucchini and squash and cook for another 5 minutes.  Remove from heat when veggies are completely cooked, but still have a nice crunch. 

   

Spray a 2 quart 9x13 inch baking dish with olive oil and spread 1 cup of marinara sauce in bottom of dish. Alternate layering noodles, spinach, veggies, ricotta cheese  and sauce, ending with a layer of sauce on top.

Sprinkle the dish with the mozzarella and Parmesan cheeses.  Cover with aluminum foil and bake for 45 minutes.  Remove foil and bake for an additional 15 minutes, until cheese is browned and bubbly.  

 

ENJOY!

You can never have too much garlic...

Body Rock.TV is a popular fitness website that seems to be all the rage among my friends.   Personally, I find this chick and her monster pseudo breasts slightly irritating.  But she is strong as an ox!  And every now and then she posts a recipe that I think I can do a little better on.  This is one of them:

(Really) Spicy Peanut Shrimp

serves 4

*I used Jasmine rice because it's what I love and what I have a 25lb bag of. However, if you really want to be good you should use brown rice. It's just as tasty, and it doesn't expand to a brick in your stomach like white rice.  I also really bulked up the garlic.  I used 6 HUGE cloves, which I know sounds like a lot, but just adds to the wonderful spiciness of the dish.  I know if this recipe could speak, it would forgive me.  I just hope my co-workers will.... : )

2 cups jasmine rice

1 lb shrimp, peeled and deveined

1 medium red onion (approx. 1 cup)  diced and divided into 1/3 cup and 2/3 cup portions

2 TBS extra virgin olive oil

4 inch piece ginger root, cut in 1 inch chunks

4 TBS crunchy peanut butter (all natural, no sugar added, just mashed peanuts)

2 TBS honey

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

8 large fresh basil leaves

juice from 1/2 orange

Prepare rice according to package directions.

In a large skillet heat olive oil over medium heat.  Add 2/3 cup red onion, garlic and red pepper flakes and cook til onions are translucent, about 6 minutes.  Be careful not to brown the garlic. 

 Add shrimp to onion mix, allow to cook til pink, roughly 5 minutes.  Remove from heat and cover to keep warm.

To food processor add remaining onions and ginger.  Pulse to break down but keep pieces chunky (you want the sauce to have some texture).  Add peanut butter, honey, cayenne pepper, orange juice and 3 TBS water and pulse to combine.  Lastly add basil leaves and pulse once or twice to break up the leaves.

Pour sauce over shrimp and return to medium heat.  Stir through until thoroughly warmed.  Serve over steaming bowls of rice.   Enjoy!

Rori's Recipe

For the months of July and August my 2 friends and I were religiously keeping calorie journals.  We each set goals for ourselves.  We kept strict track of our calorie intake and at the end of the day we'd email each other our journals along with any helpful hints and recipes.  We all lost a few pounds, and learned a lot about each others weaknesses (brownies, ice cream and booooze).  Over all it was a successful experience.  This is one of the recipes that made the rounds.

Chicken Pesto Torte

serves 2

1 boneless skinless chicken breast sliced into thin strips

1 TBS olive oil plus more for drizzling

1tsp dried oregano

2 Large whole wheat tortillas

4 TBS pesto

1/4 cup sun dried tomatoes, chopped

1/4 cup red onions, diced

salt

pepper

Preheat oven to 400 degrees. 

Mix chicken with 1 TBS olive oil and oregano, sprinkle with salt and pepper.

Heat pan on medium heat and saute chicken breast until thoroughly cooked, roughly 8 minutes. Spray cookie sheet with olive oil and lay tortillas on it.  

Divide the pesto evenly between the tortillas and spread to the edges.

Spread remaining ingredients on the tortillas.

Cover each tortilla with cheese. Place in oven and cook for 10-12 minutes, until edges are dark and crispy.

Yum Yum!

I don't even like tomatoes

Weird thing about me:  I don't like tomatoes.  But  I like tomato-ey things.  Does that make sense?  Meaning I have never enjoyed sliced tomatoes on my sandwich.  When someone orders the tomato basil salad, I pick out the tomatoes and go for the mozzarella cheese.  But I live for marinara sauce. And ketchup.  And salsa.  And a number of other tomato dependant recipes.  Lately I have been craving tomato soup like a mad man (no mom, I am not pregnant).  Trader Joe's has a delicious, creamy tomato and roasted red pepper soup.  I bought a box last week and could not stay out of it.  I dreamed about it.
When I spotted the beautiful ripe tomatoes at the farmers market yesterday, I knew my mission was clear:  Tomato soup.

When I shared my plans with Josh, his response was "ok, but you can't have tomato soup without grilled cheese sandwiches".  Which led me to this strange and wonderful hybrid.  Tomato soup married with grilled cheese in a baked french onion-esque dream pot.  Prepare yourself for possibly the best comfort food you've ever experienced.

Roasted Tomato Soup
4 to 6 servings

3 lbs plum tomatoes, halved lengthwise
2 TBS Olive oil
4 cloves of garlic, whole and unpeeled
1/4 tsp dried thyme
1/4 tsp crushed red pepper
4 cups chicken stock
4 1" slices large loaf bread (something dense, like whole wheat sour dough.  I used tj's 6grain w pumpkin seeds), toasted and lightly buttered on one side
1 cup grated sharp cheddar

Preheat oven to 400 degrees.  Wrap garlic in a tight foil packet.  Place tomatoes, cut side up, on a large baking sheet.  Sprinkle generously with salt and pepper and drizzle with olive oil.

    Roast until tomatoes are brown tender and juicy, roughly 1 hour. Cool slightly.

Unwrap garlic and peel cloves.  Transfer garlic, tomatoes and any accumulated juices to food processor and pulse until tomatoes are a chunky puree.  Transfer tomatoes to a pot and add thyme, red pepper and stock and bring to a boil.  Reduce heat to a simmer and cook, uncovered for 25 minutes.  Remove from heat and adjust seasonings to taste.

Preheat oven to 350 degrees.  Arrange four ovenproof soup bowls, crocks or large mugs on a large foil-lined cookie sheet.  Float toast slice in each bowl, buttered side up and divide cheese generously on top.  Bake soups on the tray for 15 to 20 minutes.  Enjoy immediately!

Mini Mart vs Oatmeal Cookies

Today was the annual Sea Cliff Mini Mart.  The one time every year this small village in which I reside comes to life.  The streets are lined with artists, vendors, musicians and food.  It puts Sea Cliff on the map.  I look forward to it every year.  Mostly because every year since I've moved here, my mom has come to visit me and we attack the street fair together.  Arm in arm we walk down the street, sampling the pumpkin beer and steak fries, quietly make fun of the old hippies jamming out to the fire house band.
Except this year.  Unfortunately, because my mom was just here (nursing me back to health after my unexpected stint in the hospital), she wasn't able to make it for mini mart.  She is allllllllll the way in sunny california. So I fought the urge to stick my head in the oven by putting cookies in there instead.  These little chewies are great, because not only are they easy, they are healthy too.  Only 56 calories per cookie.

Banana Oatmeal Chocolate Chewies 
makes 32 chewies

3 ripe banans
3 cups oats
1/3 cup non fat plain greek yogurt
1/4 cup mini semi sweet chocolate chips
1/4 cup chopped pecans
1/4 cup dried bing cherries
2 TBS pure maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1tsp vanilla extract

Peel and smash the bananas.  With a food processor, grind down 1 cup of the oats to a fine powder.  Add that and the rest of the ingredients to the bananas and mix well.

Drop rounded tablespoon size batter onto greased cookie sheet.  Smash slightly.  Bake in a 325 degree oven for 10 minutes.  Remove and cool.  Enjoy!