Black Bean & Veggie-Packed Turkey Burgers
1 cup canned black beans, rinsed and drained
1 egg
1/2 cup finely shredded carrots
1/2 cup finely chopped sweet bell pepper (red, yellow, orange, and green)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon seasoning salt
1 lb. lean ground turkey
1 tablespoon olive oil
In a small bowl, coarsely mash beans. Add egg, carrots, bell pepper, garlic powder, onion powder, and seasoning salt. Add ground turkey and mix well. Shape into 5 patties.
Heat olive oil in a large skillet over medium heat. Add the burger patties and cook for 7 minutes on each side or until a meat thermometer reads 165 degrees F and juices run clear.
Serve burgers on hamburger buns with toppings of your choice.
yumfoodfun.com
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Summer Pudding
vegetable oil, for greasing
10-12 thin small slices wholewheat bread, crusts removed
4 (10-cup) bags frozen summer berries
6 tbsp. superfine sugar
1. Lighty oil four 5-fl-ounce small lidded cups. Cut four circles of bread to fit the base of each mold. Cut each of the remaining bread slices into four triangles. Put a bread circle into each mold, then arrange the triangular pieces of bread around the sides, packing them tightly together to avoid any gaps. Allow the bread to overlap the top slightly. Set aside four triangles.
2. Meanwhile, put the fruit in a saucepan with the sugar and 1/2 cup water and simmer gently 4-5 minutes until the berries are defrosted and very juicy.
3. Spoon a little of the berry juice into each mold, then divide the fruit between the molds, leaving 4 tablespoons of sauce to spoon over the puddings.
4.Fold the bread over the fruit filling, then top with remianing triangles. Spoon over the juice, then cover each pudding with a plate and a weight and refrigerate overnight.
5 servings.
Top 100 Recipes for a Healthy Lunchbox, Nicola Graimes.
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Eggplant Pizza
Preheat oven to 350 degrees F. Slice a small eggplant into thin slices (1/4 inch). Place slices on cookie sheet and cover with tomato or pizza sauce and top with shredded cheese. Add other toppings if you wish. Bake 15-20 minutes until cheese is melted and slightly browned. Use spatula to plate on serving dish.
Super Baby Food, Ruth Yaron
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Pumpkin Leather Jack-O-Lanterns
Open a 16-ounce can of organic pumpkin, stir in 1/2 cup of honey or maple syrup, and add 1/2 teaspoon of pumpkin pie spice. Dry*. Cut into Jack-O-Lantern shapes and use garnishes and decorative touches (nuts, raisins) for eyes, mouth, stem, etc.
*To dry the fruit leather, prepare a large cookie sheet or 10x 15 flat baking sheet by lining it with plastic wrap. Tape the plastic wrap under the cookie sheet on akl four sides to prevent it from flipping over and covering the edge of the leather, preventing it from drying.....if you do not want to use plastic wrap, you can just grease the cookie sheet with oil or a spray.
Spread fruit mix on the prepared cookie sheet until it is 1/8 - 1/4 inch thick. Tilt and turn the tray or use a spatula to spread. Spread as evenly as possible so it will dry uniformly. Leave a border of at least 1-2 inches between the puree and the edges of the cookie sheet. Use two cookie sheets if you need to.
Place the tray in a preheated 275 degree F oven with the door closed for 30-35 minutes. Then turn off the oven, leave the door closed, and let dry overnight or for at least 8-10 hours. It will feel tacky.
Super Baby Food, Ruth Yaron
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Eggnog Pancakes
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
1 1/2 cups eggnog
2 tablespoons butter, melted
Combine flour, baking powder, salt, and nutmeg in a small bowl.
In a large bowl, beat eggs, eggnog, and butter. Stir in dry ingredients slowly until thoroughly mixed and moistened. (There will still be a few lumps in the batter.)
Pour batter by 1/4 cup sized portions onto a lightly greased hot griddle. When bubbles begin to appear on top, gently flip pancake and cook other side until golden brown.
4-6 servings
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