Salsa Chickpea Lettuce Wrap

Ingredients:

• 10 whole lettuce leaves
• 1 whole green bell pepper, seeded and diced
• 1 whole red bell pepper, seeded and diced
• 12 ounces salsa
• 15 ounces chickpeas, drained and rinsed

Instructions:

Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature. (Makes about 8 wraps)

Experiment: Triple Berry Sorbet

2 cup water
1 1/2 cup sugar
4 cup mixed berries
1/4 cup lemon juice

Orange Currant Scones

4 cups all-purpose white flour
3 tablespoons granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, cut into bits
3 tablespoons freshly grated orange zest (from about 2 navel oranges)
1 1/2 cups dried currants
1 cup plus 2 tablespoons well-shaken buttermilk
2 large eggs
1/4 cup granulated raw sugar (turbinado or Demerara)


preparation

In a bowl of a standing mixer fitted with paddle attachment stir together flour, granulated sugar, baking powder, baking soda, and salt. Add butter and zest and beat until mixture resembles coarse meal. Beat in currants. In a bowl whisk together buttermilk and eggs and add to flour mixture, beating just until a dough forms.

Preheat oven to 350°F. and line 2 baking sheets with parchment paper. On each sheet arrange six 1/2-cup mounds of dough about 1 inch apart. Sprinkle mounds with raw sugar and chill 15 minutes.
Bake scones in upper and lower thirds of oven, switching position of sheets half-way through baking, until light brown, about 20 minutes.

Bacon Thyme Burgers

Serves 4

• 2 pounds boneless beef chuck, cut into 1-inch cubes
• 6 ounces bacon, chopped
• 1 cup finely chopped onion
• 3 tablespoons thinly sliced garlic
• 1 tablespoon fresh thyme leaves
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 8 slices cheddar cheese
• 4 sesame-seed hamburger rolls, lightly toasted
• 1 1/2 cups shredded iceberg lettuce
• 8 thin slices tomato
• Mayonnaise, for serving
• Ketchup, for serving
• Mustard, for serving
• Pickles, for serving

Directions

1. Place the diced chuck in a large bowl.
2. Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
3. Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
4. Preheat a grill to medium, and lightly oil the grate.
5. Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

Lentil-Barley, Kale with Sauteed Leeks

Ingredients:

1 c green lentils, washed

1/4 c pearled barley, washed

4 c water

2 cloves garlic, crushed

1/4 t turmeric (optional for digestion)

1 bunch kale, chopped, stems removed

1 carrot, slivered, not too thin

salt, pepper

Saute:

1 t to 1 T olive oil

1-2 leek, washed, sliced into rounds and separated

1/2 onion, chopped

2 cloves garlic, minced

1/4 t oregano

1/4 t basil

salt and pepper

Combine the lentils, barley, garlic, turmeric and water in a medium pot. Bring to boil, reduce to simmer, and cook until barley is tender, about 45-60 minutes.

About 30 minutes after you placed the lentils on, heat a medium saute pan, add the oil, leek, onion, garlic and spices. Cook on medium-low, stirring often, until leeks are beginning to brown and they are tender. This should take around 15 minutes.

When the barley is tender and the leeks are ready, add the kale and carrots, mixing well. Cook for a few minutes until the kale is to your liking. If you like the kale well cooked, do this step when you begin your leeks. I like my kale a little toothsome and green. Add salt and pepper, and if desired, some cayenne or chili flakes.

To serve, heat a pita slice over an open flame (stove) or directly on your electric burner, flipping until little brown flecks appear and the pita is heated. Serve the lentils in a bowl topped with some leeks and your pita bread.

Andes Mint Cookies

• 3/4 cup butter
• 1 1/2 cups packed brown sugar
• 2 tablespoons water
• 12 ounces semi-sweet chocolate chips (2 cups)
• 2 large eggs
• 2 1/2 cups AP flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking soda
• Andes mints candies, broken in half

1. Heat oven to 350°F.
2. Over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips until partly melted. Remove from heat and stir. Pour into large mixing bowl. Let stand 10 minutes to cool slightly.
3. Beat in eggs one at a time on high speed. Reduce mixer to low speed and add flour, salt and baking soda. Beat until well-blended.
4. Chill one hour.
5. Roll into balls, place two inches apart on parchment paper-lined baking sheets. Bake for 10 minutes.
6. Place an Andes Mint half on top after taking them out from the oven. Allow to melt slightly and spread with a spoon.

Black Bean and Summer Squash

Black Bean and Summer Squash Enchiladas

(printer-friendly version)

These enchiladas are a little hard to get out of the pan completely intact, so I often bake and serve them in individual dishes.

1 medium onion, chopped fine
2 cloves garlic cloves, minced
1/4 cup green or red bell pepper, chopped
12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)
1/2 teaspoon ground cumin
1 teaspoon Ancho chile powder (or mild chili powder)
1/8 -1/4 teaspoon chipotle chile powder (or to taste)
1 1/2 cups cooked black beans, well rinsed and drained
1/2 teaspoon salt (or to taste)
1 tablespoon nutritional yeast
2 teaspoons lime juice
1 can enchilada sauce (or 10 ounces homemade sauce)
8 corn tortillas
chopped green onions, for serving

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

Servings: 4

Yield: 8 enchiladas

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Nutrition Facts

Nutrition (per serving): 269 calories, 27 calories from fat, 3.2g total fat, 0mg cholesterol, 753.6mg sodium, 654.5mg potassium, 51.6g carbohydrates, 10.9g fiber, 4.5g sugar, 12.1g protein, 4.8 points.

Quick Enchilada Sauce
Recipe By :Mary McDougall, "McDougall Health Supporting Cookbook Volume 1"
Serving Size : 2 1/2 cups
1 cup tomato sauce
1 1/2 cups water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons chili powder
2 tablespoons cornstarch -- or arrowroot
Place all ingredients in a saucepan and mix well. Cook over medium heat until mixture boils and thickens, about 10 minutes.