Hi everyone!

What do you think? Do carrots in my muffins count as a serving of vegetables? As I mentioned about a week ago, my mom and I are challenging one another with a fruit and veggie challenge, a way to make sure that we get back into the habit of eating 6-8 servings/day of fruits and vegetables. Originally I wasn’t doing so great on the creativity side, mostly I had salads, but part of my goal for this challenge was to get cooking once more. This week I’ve done much better on that side of the challenge.
All the same, I guess the carrots in the muffins do not count, but they are yummy! In the mix for 10 muffins:
-1/2 c whole wheat flour
-1/2 c white flour
– 1 tsp baking powder
-3/4 tsp baking soda
-1 tsp cinnamon
-3/4 cup oatmeal
-3/4 cup brown sugar
-1/2 oil (I generally replace with applesauce, but I’m out!)
-1/2 tsp vanilla
-1 cup shredded carrots (about two medium carrots)
Mix the dry ingredients, add the wet. Pour 2/3 full in muffin pan and bake 15 min at 350.

Has anyone seen the New York Times series on meatless burgers this week in their Recipes for Health section? They’ve had some wonderful ideas, some I’ve had such as the portobella burger, but the Mushroom Burger with Spinach and Almond, I need to give that a try!

For a recent dinner I had at my house I adapted their recipe for White Bean Burgers.

2 cans white beans, drained and rinsed

2 tablespoons extra virgin olive oil

1 small onion, finely chopped (I used a red onion)

Salt to taste

2 to 3 large garlic cloves (to taste), green shoots removed, minced

2/3 cup finely grated carrot

3 tablespoons freshly squeezed lemon juice (I used lime)

¼ cup finely chopped parsley

2 teaspoons minced fresh sage or thyme

½ cup fresh bread crumbs

1 egg, beaten

Freshly ground pepper to taste

Whole grain hamburger buns and the condiments of your choice

1. Heat olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.

2. In a food processor, puree the beans with the lemon/lime juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.

3. Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.

See adorned burgers in the background.
Along with the burgers I served roast butternut squash and apple casserole.

FYI-Best trick for butternut squash, poke a few holes into the squash using a fork and cook in the microwave for 3-5 minutes, depending on the size.

This will make the skin much softer and easier to peel. For the casserole, peel and cube the squash and apple (a tart apple is better for baking). Mix squash and apple together and place in a 2 qt casserole dish. In a small bowl blend together 1 tablespoon of whole wheat flour, 1/4 c brown sugar, 1 tablespoon agave nectar or pure maple syrup, and a few pads of butter. Sprinkle on top and bake for 45 minutes at 350.
Have a great weekend!
Nicole

Advertisements