Lentil-Pecan Burgers with Blue Cheese and Apple

Inspiration:
Cara's Cravings


Ingredients:

• 3/4 cup dry brown lentils
  
• 1 1/2 cups water
  
• 2 tablespoons cider vinegar
  
• 1 tablespoon olive oil
  
• 1 cup minced onion (150gm)
  
• 4 large cloves garlic, minced
  
• 8oz mushrooms, minced
  
• 1/2 cup finely chopped pecans (2oz)
  
• freshly ground salt & pepper
  
• 2 tsp minced fresh rosemary or thyme
  
• 1/2 cup rolled oats
  
• buns or rolls of your choice
  
• thinly sliced apple
  
• blue cheese (about 1/2 oz per serving)

Instructions:

1. Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered, for about 30 minutes, or until the lentils are soft and the liquid is gone.
   
2. Meanwhile, heat the oil in a medium-sized skillet. Add onion and saute over medium heat for about 5 minutes. Add the mushrooms and garlic and saute for about 5-10 minutes more, until the vegetables are soft. Add the rosemary and/or thyme, the pecans, and season with salt & pepper. Set aside to cool while the lentils finish cooking.
   
3. When the lentils are done, place in a bowl and mash with the vinegar. Add the sauteed vegetables and the oats and mix well. Chill for about an hour.
4. Preheat broiler. Form the lentil mixture into six equal sized patties and place on a baking sheet. Broil for about 8 minutes on each side. Top the burgers with the sliced apple and blue cheese and broil for one minute more, or until cheese is melted and begins to brown. Serve on toasted buns.
   
   Nutritional Info (per burger, without apples, cheese, or bread)
   Servings Per Recipe: 6
   Amount Per Serving
   Calories: 172.3
   Total Fat: 9.7 g
   Cholesterol: 0.0 mg
   Sodium: 2.7 mg
   Total Carbs: 20.3 g
   Dietary Fiber: 8.0 g
   Protein: 8.3 g

Notes:
These were fabulous! Thanks, Cara!
I had a little issue with binding, but I just kind of kept pushing the burgers together, and they turned out fine. If you really want them perfectly shaped, perhaps add an egg to the mixture?

Liz's Rating: 9.5/10
Tim's Rating: 9/10

Spicy Broccoli Stuffed Baked Potatoes

Inspiration:
Potatoes from our friends Scott and Katie's garden and garlic and broccoli from the Farmers Market
as well as
Moosewood Restaurant's Low-Fat Favorites Cookbook


Ingredients:

• 4 baking potatoes
• 4 garlic cloves, pressed or minced
• 1/8 teaspoon hot pepper flakes (I used a heaping 1/4 teaspoon and still didn't find it spicy at all)
• 2 teaspoons olive oil
• 1 bunch broccoli or broccoli rabe, minced (about 4 cups)
• 1 cup water
• salt and ground black pepper, to taste
• 8 pitted black olives, sliced (optional)
  

Instructions:

1. Preheat the oven to 400 degrees. Slice the potatoes in half lengthwise and bake, cut side down, on a baking sheet for about 45 minutes, until soft. Remove from the oven.
2. Sauté the garlic and pepper flakes in the oil for 1 minute. Add the broccoli and water, cover, and simmer for about 15 minutes.
3. When the potato halves are cool, scoop out the centers, leaving 1/4 inch of pulp on the skin. Mash the scooped-out potato pulp and stir it into the stuffing. Add salt and pepper.
4. Refill the potato skins and bake for 30 minutes.
5. Sprinkle with sliced olives and serve.

Nutritional Information (per 10-oz serving):
228 calories, 5.9g protein, 5.7g fat, 41.4g carbohydrates, 0.7g saturated fatty acids, 0.4g polyunsaturated fatty acids, 1.8g monounsaturated fatty acids, 0mg cholesterol, 333mg sodium, 5.9g total dietary fiber


Notes: Very easy to make. While these bake for a while, prep and cleanup are very easy. I added about 1/4 cup of grated Parmesan into the mixture before stuffing the potatoes. What can I say, I love cheese!


Liz's Rating: 9/10
Tim's Rating: 9/10

Moosewood Restaurant's Lower-Fat Macaroni and Cheese

Inspiration:
Moosewood Restaurant's Low-Fat Favorites Cookbook


Ingredients:

• 1 1/2 c 1% cottage cheese
  
• 1 1/2 c skim milk or buttermilk
  
• 1 t dried mustard or 1 T prepared mustard
  
• pinch of cayenne (or more)
  
• 1/4 t nutmeg
  
• 1/2 t salt
  
• 1/4 t ground black pepper
  
• 1/4 c grated onions
  
• 1 c grated sharp cheddar (4 oz.)
  
• 1/2 lb. uncooked elbow macaroni (or other tubular pasta)
  
• 2 T finely grated Pecorino or Parmesan cheese
  
• 1/4 c bread crumbs

Instructions:

1. Preheat oven to 375. Prepare square (9 or 10 inch) baking pan with a light spray of oil.
   
   
2. In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. (I used my immersion blender.) In a large bowl, combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the grated Pecoino or Parmesan and bread crumbs and sprinkle over top.
   
   
3. Bake about 45 minutes, until topping is browned and the center is firm.
   
   Serves 4.

Recipe Notes:
Probably no macaroni and cheese could meet the nutritional needs of a heart patient, but this version is a vast improvement healthwise, especially for kids who eat it a lot.


My Notes:
Tim and I have been attempting to eat a little more healthfully-- more fruits and vegetables, less meat, lots of fiber and protein. However, once in awhile you just need some macaroni and cheese. This recipe is really quite delicious considering how much less fat it has than a traditional macaroni and cheese recipe, like Paula Deen's.


Nutritional Information:
Per 10-oz serving: 471 calories, 30.7g protein, 13.2g fat, 55.7g carbohydrates, 7.7g saturated fatty acids, 0.8g polyunsaturated fatty acids, 3.7g monounsaturated fatty acids, 38mg cholesterol, 1008mg sodium, 1.9g total dietary fiber.


Liz's Rating: 9/10
Tim's Rating: 9/10

Peruvian Quinoa Stew

Inspiration:
Moosewood Restaurant Cooks at Home

Ingredients:

• ½ cup quinoa
  
• 1 cup water
  
• 2 cups onions, chopped
  
• 2 garlic cloves, minced
  
• 2 tablespoons vegetable oil
  
• 1 celery stalk, chopped
  
• 1 carrot, chopped
  
• 1 bell pepper, cut into 1-inch pieces
  
• 1 cup zucchini, cubed
  
• 2 cups undrained tomatoes, canned or fresh
  
• 1 cup vegetable stock (or water)
  
• 1 teaspoon ground coriander
  
• 2 teaspoons ground cumin
  
• ½ teaspoon chili powder
  
• 2 teaspoons fresh oregano (1 teaspoon if dried)
  
• Pinch of cayenne
  
• Salt, to taste
• Optional garnishes: sour cream, chopped cilantro, chopped green onions, and/or cheese
  

Instructions:
1. Rinse the quinoa in a fine sieve.
2. Place in pot with water and cook, covered, on medium low for 15 minutes until soft. Set aside.
3. While the quinoa cooks, sauté the onions and garlic in a deep pot in oil for 5 minutes on medium heat.
4. Add celery and carrots and cooked another 5 minutes, stirring often.
5. Add the bell peppers, zucchini, tomatoes and water or stock.
6. Stir in cumin, chili powder, ground coriander, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
7. Stir cooked quinoa into the stew and add salt to taste.
8. Serve topped with your choice of fresh coriander, grated cheddar and sour cream.


Tim's Rating: 9.5/10 ("Would rate it a 10 if it were spicier.")
Liz's Rating: 9/10


Recipe Notes: Serves 4, or makes 7 8-oz servings.


Nutritional Information (per 8-0z serving):
140 calories, 2.8g protein, 4.7g fat, 22.9g carbohydrate, 52mg sodium, 0mg cholesterol.


Notes: This was one of those meals where I felt like I was getting healthier with every bite.

African Pineapple Peanut Stew

Inspiration:
Moosewood Restaurant Cooks at Home Even though I own this cookbook, I didn't notice the recipe until I saw it on Food alla Puttanesca!


Ingredients:

• 1 cup chopped onions
  
• 2 garlic cloves, minced or pressed
  
• 1 tablespoon vegetable oil
  
• 1 bunch kale or Swiss chard (4 cups sliced)
  
• 2 cups undrained canned crushed pineapple (20-ounce can)
  
• 1/2 cup peanut butter
  
• 1 tablespoon hot pepper sauce (we used Sriracha), plus more to taste
  
• 1/4 cup chopped fresh cilantro
  
• salt to taste
  
• crushed skinless peanuts, to garnish
  
• chopped cilantro, to garnish
• hot brown or white rice, couscous, or quinoa
  

Instructions:

1. In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions sauté, wash the kale or Swiss chard. Remove and discard the large stems. Slice the leaves crosswise into 1-inch-thick slices.
2. Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, hot sauce, and cilantro and simmer for 5 minutes. Add salt to taste, and serve over rice, garnishing with peanuts and additional cilantro.

Nutritional Information per 8 ounce serving: 225 calories, 7.4g protein, 12g fat, 25.7g carbohydrate, 169mg sodium, 0mg cholesterol.

My Notes: A great vegan recipe. I loved the contrast of textures with the crunchy peanuts and the stew and rice.


Tim's Rating: 9/10 "Weird but good" (Yes, this is Tim's second "weird" comment in a row.)
Liz's Rating: 9/10

Moosewood's Apple-Celery En Bleu

Inspiration:
The first fresh apples of the season!
and
Moosewood Restaurant Cooks at Home

Ingredients:

• 1 sweet, crunchy apple (Empire, Mutsu, or I used Zesta)
  
• 2-3 celery stalks
• 1/3 cup crumbled blue or Roquefort Cheese
• 2 servings of salad greens
• 1 Tbsp balsamic vinegar or fresh lemon juice
• 1 Tbsp olive oil
• 1 tsp honey
• Salt and ground black pepper to taste

Instructions:

1. Core the apple and cut it into 1/2-inch pieces. Thinly slice the celery. Combine the apples, celery, and crumbled cheese in a serving bowl. Add the greens to the bowl.
2. In a cup, use a fork to whisk together the vinegar or lemon juice, oil, and honey.
3. Pour the dressing over the salad, toss well, and add salt and pepper to taste. Serve immediately.

Tim's Note: Don't pair with shiraz wine. The flavors don't complement each other. :)

Liz's Rating: 8/10
Tim's Rating: 8/10

Moosewood Restaurant's Swiss Chard Rolls With Low-Fat Cheese Filling

Inspiration:
Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals
(thanks Helen for lending it to me!)
as well as swiss chard, tomatoes, leeks, and basil from our CSA


Ingredients:

• 12 large Swiss chard leaves
• 2 leeks, well-rinsed and minced (about 1 1/2 cups)
  
• 1 t. olive oil
  
• dash of salt
  
• 3 scallions, minced
  
• 1 1/2 pounds 1% cottage cheese (about 3 cups)
  
• 2 T. chopped fresh basil
  
• salt and ground black pepper to taste
  
• 2 large tomatoes, sliced (optional)
  
• 1 c. tomato juice
• nonfat sour cream or yogurt

Instructions:

1. Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside.
2. To prepare the cheese filling, saute the leeks in oil for 2 minutes. Sprinkle with salt, cover and continue to cook for 5 to 10 minutes, until tender and bright green, stirring often to prevent sticking. Remove from the heat. Add the scallions, cottage cheese, basil and salt and pepper to taste and mix well.
   
3. Preheat oven to 350.
   
4. Prepare a 9 x 12-inch nonreactive baking dish with a very light coating of oil or cooking spray. Cover the bottom with the tomato slices, if using, and set aside.
   
5. Place about 1/4 cup of the filling in the center of each Swiss chard leaf. Fold the sides of each leaf toward the center, and then roll it up from the stem end to the tip to form a neat little package. Place the rolls, seam side down, in the baking dish, pour the tomato juice over them, and voer tightly with aluminum foil.
   
6. Bake for 30 to 40 minutes, until heated through.
   
7. Serve the rolls with some pan juices spooned over the top and, in desired, garnish with a dollop of nonfat sour cream or yogurt.
   

Recipe Notes:
Serves 4 to 6
Preparation time: 30 to 40 minutes
Baking time: 30 to 40 minutes
Per 8-oz. serving: 125 calories, 15.9g protein, 2.1 g fat, 11.3 g carbohydrates, 1.9 g total dietary fiber

My Notes:
This was really good! I loved the combination of flavors. We had a lot of juice at the bottom of the pan, to the point I served it in soup bowls. The pan juice was absolutely delicious. If you are using the optional sliced tomatoes, either be prepared for yummy juice or maybe cut the tomato juice down a bit. This would be a nice recipe to make in winter, although I would rather omit the tomatoes then than have to use winter tomatoes.

Tim's Rating: 8/10
Liz's Rating: 8.5/10