All the same, I guess the carrots in the muffins do not count, but they are yummy! In the mix for 10 muffins:
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!
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.
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.