We adapted a Martha Stewart recipe for Veggie Burgers from http://www.marthastewart.com/recipe/veggie-burgers.  Although the recipe was already packed with yummy healthy food, we don’t like to do things half-assed so we cut out even more of the crap (we nixed the egg, cut back on cheese and bread crumbs, substituted english muffins for buns, amped up the mushrooms, and decreased the portion size) and ended up with absolutely fabulous burgers.  I was really nervous the burgers wouldn’t hold together, because homemade veggie burgers usually crumble to pieces and demand delicate attention throughout the cooking process.   It turned out the quinoa/mushroom/bread crumb combo was the perfect texture to keep a shape. I seriously am planning on making them again this weekend for the real Fourth of July…YUM!

Mushroom Quinoa Burgers

Servings: 20

Serving Size: palm sized burger, or approx 1/2 cup

Yield: 20 burgers

6 oz portobello mushrooms without stems, finely chopped

14 oz crimini mushrooms, finely chopped (i wish i had a food processor)

2 small zucchini, shredded with grater

1/4 cup olive oil

2 large shallots, minced

1/2 t red pepper flakes

1/4 cup finely grated parmesan cheese

1.5 cups quinoa, cooked according to package directions

salt and pepper to taste (we may have added a little too much, test as you go)

squeeze of half a lemon

2 cups gluten free bread crumbs (we made it gluten free for Jackie)

20 english muffins, toasted and cut in half

1. Cook quinoa, set aside.
2. Mix shredded zucchini and chopped mushrooms in a bowl. 
3. Heat 1/4 cup olive oil in skillet (we used a wok, cause we made a huge amount) over medium heat until it shimmers.
4. Add red pepper flakes and shallot and cook for 2 min until softened
5. Add mushrooms and zucchini and cook for 5 min.
6. Remove from heat and drain a little of the excess water that may have leaked out of the mushrooms and zucchini. (I didn’t drain it all because it seemed to help bind the burgers)
7. Add parmesan, quinoa, salt, pepper, lemon juice, and bread crumbs
8. Shape into burgers and put on covered tray in fridge for on hour or until firm.
9. Remove from fridge and bake on cookie sheet in oven at 375 degrees for 15-20 minutes, or until lightly brown on both sides, and flip once halfway through.  
10. Place burger between english muffin bun and enjoy!

Nutrition Facts per serving:

Original recipe with bun: 483 calories; 18.5g fat; 2.9g saturated fat; 16.5g protein, and 7g fiber.

Our modified recipe with english muffin: 292 calories; 9.3g fat; 1.3g saturated fat; 9.8g protein; 6g fiber.

We had an unexpected, but well received guest at our Fourth of July party. Even towards the end of the night,  it is crucial to be prepared to feed one more hungry mouth a healthy meal. A little orange stray kitten wandered in, chilled for an hour, drank some milk, and then sauntered off to a party down the street with an older more distinguished crowd.  He is obviously both a huge player and a party animal… 

Here are a few photos of us with the kitty we affectionately named “Marmalade” 

Some whole milk for our guest (the rest of you suckers got skim!)

Party Pix. 

Baked Tortilla Chips

Servings: 16 chips

Serving Size: 1 chip

Yield: 128 chips

16 corn tortillas

Cooking spray

chili powder, sea salt and pepper to taste

1. Preheat oven to 350 degrees.
2. Cut each tortilla into 8 triangles using a sharp knife or pizza cutter.
3. Place as many triangles as will fit on one layer on a baking sheet
4. Spray triangles lightly with cooking spray
5. Lightly coat triangles with chili powder, sea salt, and pepper to taste.
6. Cook each baking sheet in the oven for about 10 minutes or until chips start to turn light brown and crisp up.
7. Place finished chips in basket and enjoy!

Nutrition Facts (16 chips)

Regular Tostitos:172 calories; 8.6g fat; 1.2g saturated fat; 2.5g protein; and 1.2g fiber.

Our Recipe: 150 calories; 3.5g fat; 0g saturated fat; 2g protein; and 2g fiber.

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Tangy Black Bean Dip

Servings: 8

Serving Size:1/4 cup

Yield: Approx 2 cups

1 can black beans

2 T well-mixed tahini

3 T freshly squeezed lime juice

1 T olive oil

2 minced garlic cloves

1 t ground coriander

1 t ancho chile powder

1/2 t ground cumin

¼ cup chopped cilantro

coarse salt and pepper to taste

1. Rinse beans in the sink. 
2. Add all of the ingredients into a food processor or blender except the cilantro and salt and pepper.  Blend mixture together.
3. If the mixture is too thick, add 1 T of cold water at a time to smooth the consistency. 
4. When blended scoop into bowl and stir in cilantro.
5. Season to taste.

Nutrition Facts

74 calories; 3.9g fat; 0.5g saturated fat; 3g protein; and 3.1g of fiber.

*Recipe Adapted from  Trish Lobenfeld and Amy Topel (2009)

The Rx Process.  Purchase…Cook…Consume

After hitting up the local Key Foods, cooking commenced in Barbara’s Brooklyn kitchen. Earlier in the week, Barbara’s boyfriend halfheartedly promised to cook fish tacos for the apartment + guests; he is still regretting this decision.  See above for pictures of him looking like he wants to kill us in his adorable apron…

The original recipes included:Fish Taco Platter, Avocado and Corn Salsa, and we also used a Black Bean Dip recipe from Trish Lobenfeld and Amy Topel circa 2009.

Our Modified Menu for an 8-person Dinner Party

* Shredded Tilapia Tacos with Colorful Corn Salsa, Fajita Peppers and Onions, and Queso Fresco

* Tangy Bean Dip with Homemade Baked Tortilla Chips

* Lime Margaritas on the Rocks

* Lemon and Mango Sorbet Topped with Strawberries (we cheated here and just used 1/2 scoop of Haagen Das per guest…)