Yummy Veggie Burgers

 

Ingredients

15 oz. Can red kidney beans, rinsed and drained

¾ Cup rolled oats

½ Cup fresh button mushrooms, finely chopped

½ Large red onion, finely chopped

2 Scallions, green & white parts, finely chopped

1 Celery stalk, finely chopped

2 Carrots, peeled &, shredded

½ Cup red bell pepper, finely chopped

3 Garlic cloves, minced

2-3 Tablespoons olive oil

1 Teaspoon kosher salt

¼ Teaspoon black pepper

1 Teaspoon paprika

1 Tablespoon fresh parsley, finely chopped

1 Large egg, beaten

1 Tablespoon vegetable shortening or butter

2 Teaspoons Worcestershire sauce

¼ teaspoon liquid smoke

3-4 Tablespoons olive oil + 1 Tablespoon unsalted butter (if frying)

Directions

Heat the 2-3 tablespoons of olive oil in a medium size nonstick pan, on medium heat.  Add the onions, scallions, mushrooms, carrots, celery, bell peppers and garlic, sauté until the veggies are translucent.  Remove from heat, allow to cool.  

 Rinse and strain kidney beans and place them as well as the veggies, oats and egg into the bowl of a food processor.  Begin to pulse the mixture, make certain not to puree the mixture.  As you pulse the mixture, add the flour 1 tablespoon at a time.  The mixture will still be sticky, but don’t forget the oats and flour will absorb a lot of the moisture.  Place mixture into a bowl and chill in the refrigerator, minimum of 1 hour to overnight.   

When you are ready to cook the burgers, scoop approximately ½ cup of the mixture and form patties.  You may want to rub your hands with a little oil to prevent the mixture from sticking to your hands. If you use ½ cup measure you will end up with 4 large burgers (approximately 5” in diameter).   If you want to fry the burgers in a pan heat the olive oil and butter, over medium-low heat and cook until golden brown (5-7minutes per side).  The burgers may also be broiled.  Set your broiling rack 4-6" from heat, and broil for about 7-8 minutes per side.  Serve on hamburger on your favorite buns, English muffins etc & ENJOY! 


* TIP*  These Veggie burgers can be frozen for later enjoyment    

Manicotti

 

Crepes

2 cups of all-purpose flour

½ tsp. salt

2 cups milk

4 large eggs, beaten

¼ cup butter, melted

1 Pat of butter, to coat pan

Filling

2 Pounds of ricotta cheese

1 ¼ Cups grated Romano cheese, grated

2 Large eggs slightly beaten

salt and black pepper, to taste

1 Pound package of mozzarella, shredded

Directions

Crepes: In large mixing bowl combine flour, salt, milk, eggs and butter, mix well. Refrigerate for minimum of 1 hour.

Melt the pat of butter, and brush a 6-8 inch non-stick skillet lightly over medium heat. Ladle enough crepe batter to barely cover bottom of skillet, while tilting pan to coat it evenly. Once the crepe looks “dry” flip it, and cook the other side for 2 seconds. Stack done crepes on a plate and set aside.

Filling: In a large mixing bowl combine ricotta, Romano cheese, eggs, mozzarella, salt and pepper, mix well.

Place a 1-2 heaping tablespoon(s) of filling in the center of the crepe and roll it up, and place in a baking pan, which has a layer of sauce on bottom. Drizzle some additional sauce on top of each crepe.

Bake for 30-35 minutes or until edges of crepe are crisp and golden. Serve hot…

*TIPS* The first crepe is usually a test, so don’t worry if it's not perfect. These Manicotti freeze nicely, so don’t panic if this recipe yields more than you need, freeze them so you have them on hand for next time!

Asian Cashew Chicken Lettuce Wraps

Ingredients

Marinade/Sauce

2 Tablespoons Hoisin Sauce

2 Tablespoons Lite Soy Sauce

2 Tablespoons Rice Wine (A.K.A. Mirin)

2 Tablespoons Oyster Sauce

2 Tablespoons Water

2 Tablespoons sesame oil

¼ Cup light brown sugar, firmly packed

2 Tablespoons granulated sugar

2 Teaspoons cornstarch

¼ Teaspoon red chili paste, optional

Stir Fry

1 ½ Pounds boneless, skinless chicken breast, cut into strips

3 Cloves garlic, finely minced

2 Teaspoons fresh ginger root, finely minced

3 Green onions, both green and white parts, finely chopped

2 Celery stalks, finely minced

½ Large red bell pepper, finely minced

1 8oz Can water chestnuts

¼ Cup cashew nuts, finely minced

5-6 Tablespoons oil, for stir-frying

Directions

Mix all marinade/sauce ingredients in a medium sized mixing bowl. Slice your chicken into 1 inch wide strips; this will make it easier to stir-fry and later to dice. Place your chicken into marinade mixture and coat each piece well. Place chicken in refrigerator for 30mins.

Remove chicken from refrigerator, in a wok or heavy fry pan, place oil and heat on medium-high heat. Remove chicken from the sauce (shaking any additional sauce off the chicken & reserving the sauce for later use) put chicken into the hot oil and stir-fry, until chicken has a golden color (approximately 15mins). Remove chicken with a slotted spoon, set aside.

To the pan add garlic and ginger, moving them around constantly for approximately 10mins. To this add the vegetables and water chestnuts; cook until celery has softened a little (approx. 10-15mins).

On a cutting board, chop the cooled chicken into “pea sized” pieces, and add to the pan. Add the reserved sauce and stir-fry an additional 3 minutes. Remove from heat and serve with lettuce leaves, iceberg, Bibb lettuce or your favorite lettuce.

*Tip* Ginger root is one of those ingredients that you may not use every day, so cut it into 2 inch chunks (leaving peel on) and place them into a zip top bag and freeze. This way you will never be without ginger.

Penne Alla Vodka

Ingredients

2 tbsp. Unsalted Butter

1 tsp. crushed Red Pepper

1/2 cup Vodka

1 can 14.5 ounce chopped Tomatoes

1/2 cup Heavy Cream

1/2 cup grated Parmesan or Romano cheese

3 tbsp. fresh parsley, minced

3 medium Shallots chopped (or 1 large onion)

Salt to taste

1 pound of penne pasta

Directions

In medium saucepan on low heat, melt butter.  Add crushed red pepper and Shallots (or onions) until translucent, add vodka and bring to a simmer.

Continue to simmer for 3-5 minutes.  Add tomatoes and cook for 15-20 minutes, add heavy cream, stir over low heat for 2-4 minutes.  Boil pasta according to directions on the package, and strain. 

Add a 1-2 laddles of the vodka sauce to coat the pasta, add cheese (to taste) and parsley.   

Serve immediately.

YumM'Tastic Peanut Butter Cups

Ingredients

2 Cups Milk chocolate chips (don’t use the chocolate wafers used in making lollipops)

2 Tablespoons Vegetable shortening

½ Cup butter

½ Cup Crunchy peanut butter

¼ Cup Smooth peanut butter

1 Cup Confectioners' sugar

2/3 Cup Nilla wafers crumbs

1 Teaspoon vanilla extract

Paper cupcake cups

Directions

In a double boiler (Heat proof bowl over a saucepan filled to about 1” of simmering water) combine chocolate chips and shortening. Allow to melt over low heat, stirring occasionally, until smooth (approximately 5 - 10 minutes).

Leave cupcake cups in a stack, this will give you greater stability while coating them with chocolate. With a small basting brush, coat the sides and bottom of the cup evenly with about 1 teaspoon melted chocolate. Repeat process until you have approximately 15-20 coated, place coated cups on a tray or baking sheet and place in the refrigerator. 

In a small saucepan combine butter and peanut butter. Cook over medium-low heat, stirring occasionally, until melted. Take saucepan off the heat and stir in the sugar and cookie crumbs. Stir until mixture becomes thick enough to be rolled up into balls, you may need to add more cookie crumbs to thicken the mixture. Take tablespoon portions of the mixture and roll into balls, place on a sheet of waxed paper until you have rolled all the mixture up.

Remove your chocolate cups from the refrigerator, now take the peanut butter balls and flatten slightly into a disk shape and place in the bottom of each cup. Making sure to pack the peanut butter filling down with your fingers or spoon.

Place a ½ - 1 teaspoon of melted chocolate on top of filling, spread and smooth to cover. Return to refrigerator until ready to serve. Before serving remove the peanut butter cups from the paper wrapper and with a knife smooth the edges.

French Mussels

2-3 pounds of fresh black mussels

3 tbsp. olive oil

2 tbsp. butter

2-3 cloves garlic, finely minced

3 large shallots, finely chopped

1 glass of white wine

24oz of sour cream or crème fraiche

fresh basil & parsley, roughly chopped

salt & black pepper to taste

1 tbsp. mustard seeds

In a large saucepan combine oil, butter, garlic, shallots,  

mustard seeds, basil & parsley sauté until shallots and garlic are translucent.  Add cleaned mussels, wine, sour cream, salt and pepper.  Allow to simmer until all the mussels open.

Before serving place lid on pot, cover with a kitchen towel, and shake pot well.  Transfer mussels into a large bowl and serve hot.  Serve with crusty French/Italian bread since there will be plenty of sauce to dip your bread in…

Pesto Eggplant Parmigiana

2 Medium Eggplants (sliced ¼ - ½ inch thick, length wise)

2 Tablespoons Kosher Salt

2 Tablespoons Granulated Sugar

2-3 Large eggs

2 Cups All Purpose Flour

salt and black pepper, to taste

1 Jar Basil Pesto (Home made is best)

10-12 Slices Prosciutto, sliced thin (optional)

1 lb Ricotta Cheese

4-6 Tablespoons Parmigiano or Romano cheese, grated

1 lb Mozzarella Cheese, shredded

Vegetable or Canola Oil for frying

Your favorite Marinara sauce

Peel and cut eggplant into ¼ - ½ inch thick slices length wise, place slices into a colander and sprinkle with salt and a little sugar, this step is to make the eggplant more pliable.  Once done (40-60 minutes), rinse and pat slices dry.

Set up a dredging station, beat eggs and place the flour in a dish (season with salt and pepper). At this point you can double dredge if you like but I usually don't.  Dip the eggplant slices first into the eggs and then dredge in flour, making sure to shake off excess flour.

Heat oil in a non-stick frying pan on medium heat, and fry the eggplant until golden brown, remember the eggplant will continue to cook in the oven.  Set the eggplant aside on paper towels until ready to use.

Cover one side of eggplant with a thin layer of pesto then add a slice of prosciutto.  Add a heaping spoon full of ricotta mixture and spread out. Carefully roll up the eggplant, starting with the narrow side first and secure the roll with toothpicks. Repeat the process with the remaining eggplant. Cover bottom of a casserole dish with a thin layer of marinara sauce and fix eggplant rolls in pan, cover rolls with an additional thin layer of marinara sauce and bake at 375 for 25-30 or until cheese begins to bubble... REMEMBER TO REMOVE TOOTHPICKS BEFORE SERVING!!