Vegetarian Black Bean Quinoa Burgers

 

Vegetarian Black Bean Quinoa Burgers

 

Ingredients:

2 (15 oz) cans black beans rinsed and strained

1 shallot, chopped

1 garlic clove, minced

1-2 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

Salt and pepper to taste

Grated peel and juice of 1 lime

2 tsp hot sauce of choice

1 ¼ cup cooked quinoa

1 egg white

Gluten-free flour (as needed)

 

Instructions:

1.       Reserve ½ cup black beans, and set aside.

2.       Add the remaining beans, shallot, garlic, spices, grated lime peel, lime juice, and hot sauce into the bowl of a food processor fit with a steel blade.  Process until the mixture is the texture of a very chunky puree.

3.       Transfer mixture to a mixing bowl

4.       Add the remaining beans, cooked quinoa, and egg white, and stir together to form your ”dough”.  If the dough feels too sticky and isn’t holding together as you shape the patties, add some gluten-free flour  1 tbl at a time, until they are easier to shape (it will still be sticky)

5.        Shape mixture into 6 patties, and chill in the refrigerator for at least 1 hour, or longer if you have time.

6.       Preheat oven to 375. Line a baking sheet with tin foil or parchment paper. Transfer burgers to baking sheet.

7.       Bake 20-30 minutes, (carefully) flipping halfway through until both sides are browned.

8.       Let rest for 5 minutes then serve.

Chili-Lime Quinoa Black Bean Salad With Corn-great use for leftover quinoa.

 

Chili-Lime Quinoa Black Bean Salad With Corn

 

Tossed in a simple chili-lime vinaigrette this quinoa black bean salad is full of flavor and fresh vegetables. It’s the perfect summertime salad whether your serve it up at a backyard barbecue or as a weeknight dinner with your favorite grilled protein.

INGREDIENTS

Ingredients:

• 3/4 cups uncooked quinoa 
• 1 1/2 cup water (I used chicken broth for better flavor in the quinoa)
• 1 medium bell pepper, diced
• ½ medium red or yellow onion, diced
• 1 cup grape tomatoes, sliced or halved
• 1(15-ounce) canned black beans, drain and rinsed
• 1 cup loosely packed cilantro, stems removed and roughly chopped
• 1 cup frozen corn, thawed (may substitute canned corn or grilled corn off the cob)
• 1 medium avocado, cubed
• 1/2 cup crumbled feta or Cojita cheese, optional (omit for dairy-free and vegan)

For the vinaigrette:

• 1/3 cup avocado oil or olive oil
• 2 limes, juiced (about ¼ cup) 
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/2 teaspoon fine salt
• Pinch of cayenne (optional – add for more heat)

INSTRUCTIONS

1. Make the quinoa: first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance. 
2. Make the vinaigrette: In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside. 
3. Make the salad: Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste. 
4. Garnish with additional cilantro and with lime wedges if desired.
5. Store leftovers in an airtight container in the refrigerator for up to 3-4 days

Sarah’s Birthday Party Olaf Chocolate Waffles

Sarah’s 3 year old Waffle Breakfast Birthday Party

Ingredients:

•

• 1 teaspoons baking powder

• 1/2 teaspoon salt

• 1 cup sugar

• 1/2 cup unsweetened cocoa

• 2 eggs, lightly beaten

• 4 tablespoons unsalted butter, melted 

• 1 cup buttermilk

• 2 teaspoons vanilla extract

1 cup all-purpose flour

1. Preheat waffle maker.

2. In medium sized mixing bowl combine flour, baking powder, salt, sugar and cocoa.

3. Add the eggs, buttermilk and vanilla and whisk until consistent.

4. Gradually add the melted butter, whisking until smooth.

5. Add 1/2 cup waffle mixture to the waffle maker and close the lid.

6. Bake between 2 and 4 minutes, using a toothpick to check that the waffle is thoroughly cooked. Makes 6 to 8 waffles

TIP: Serve warm with ice cream and toppings.

Recipe from the Olaf Waffle Iron instruction and recipe book

Olaf waffle iron test at home

 

Kimberly’s Baptism Day Fudgy Sheet Pan Brownies

 

Ingredients

• 4 eggs
• 1½ cups unsweetened cocoa powder
• 1 teaspoon salt
• 1½ teaspoons baking powder
• 1 Tablespoon vanilla
• 2 cups butter melted
• 4 cups sugar
• 2½ cups flour

Brownies with chocolate chips

Hawaii Special Brownies with chocolate chips, chopped macadamia nuts and chopped fresh coconut.

Kimberly Fresh from the font.

Instructions

• Preheat oven to 350 degrees F.
• Spray a half baking sheet (18 x 13 x 1 inch) or jelly roll pan with nonstick cooking spray; set aside.
• In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
• Add salt and baking powder and mix until combined.
• Mix in vanilla.
• Add melted butter and sugar and mix until well combined.
• Mix in flour until well combined.
• Spread in prepared baking sheet.
• Bake for 35-40 minutes, or until an inserted toothpick comes out clean.
  This is from Six Sisters Stuff recipe blog. We had cocoa powder and it was hard to find a fudgy brownie recipe made with cocoa powder. We made it with half the butter and the other half oil. It’s easier to spread in the pan and then sprinkle and press in the add-ins. We saw a Hawaii brownie recipe with macadamia nuts and cocoa (the shredded kind) and were inspired to add the additional ingredients we had on hand. 

Hamburger Cheese Bake

 

To make ahead prepare as above; cover unbaked casserole with plastic wrap. Refrigerate for up to 24

hours. Remove plastic wrap and cover loosely with foil. Bake in 350 degree oven for 30 minutes.

Uncover and bake about 15 minutes more or until heated through.

Serves 8

12 oz lean ground beef

1/2 cup onion, chopped

1 can tomato sauce, 15 oz

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

4 cups noodles, medium dried

1 cup cottage cheese, creamed

4 ounces cream cheese, softened

1/4 cup sour cream

1/3 cup green onion, sliced

1/4 cup green pepper, chopped

1/4 cup Parmesan cheese, grated

In large skillet cook the ground beef and onion until meat is brown and onion is tender. Drain well. Stir

in tomato sauce, sugar, salt, garlic powder, and pepper. Remove from heat.

Meanwhile, cook the noodles and drain. Stir together cottage cheese, cream cheese, sour cream, green

onions, and sweet green pepper.

Spread half of the noodles in a 2-quart rectangular baking dish. Top with about half of the meat

mixture. Top with the cottage cheese mixture. Top with remaining noodles and remaining meat

mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees about 30 minutes or until heated through.

This works great with specialty-shaped pasta for a holiday/festive meal. We made it with heart-shaped

pasta 2/14/2002, have also done it with Christmas-shaped pasta. One 12 oz package works pretty well, but it needs more sauce. Three 8 oz. cans of tomato sauce should work pretty well.

Pomegranate-Apple Salad

 

The amounts are approximate, I never measure them. It is possible to substitute lemon juice for the lime, but fresh lime juice is best. Chopped nuts are also good in it (especially pecans) and if you roast them first that is delightful.

 

4 apples, cored, sliced and chopped

1 pomegranate (large), seeded

1/4 cup dried cranberries or raisins, optional

1 cup marshmallows

1/3 cup mayonnaise

1 tablespoon sugar

1 lime, juiced

2 tablespoons sour cream

 

Prepare fruit and toss together. In smaller bowl mix sugar into mayonnaise; add lime juice and stir. Stir in sour cream. Pour dressing over the fruit and mix thoroughly. Add the marshmallows and mix until evenly covered.

 

The Joy of Cooking recommends seeding pomegranates the following way. Cut off the prickly side, score the skin and soak a bowl of water 5 minutes. Break apart and seed under water. The seeds sink and the skins float making it easier to separate. Drain and dry. The seeds can be refrigerated for about a week or frozen for future use. Seeding them this way you don't get stained hands, either.

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Serves 16

Per serving: 68.8 Calories; 4.2g Fat (51.4% calories from fat); 0.3g Protein; 8.6g Carbohydrate; 4mg Cholesterol; 28mg Sodium Items for Which Nutritional Values are Unavailable: dried cranberries or raisins pomegranate (large)

Pomegranate-Cabbage-Apple Salad

Amounts are approximate since I don't measure them.

1/2 head cabbage, finely shredded (it really is better finely shredded than coarsely shredded, I use a mandolin on thin, a food processor can also work)

2 apples, cored, sliced, chopped

1 large pomegranate, seeded

1/2 cup raisins or craisins (optional) 

1/2 to ¾ cup mayonnaise

1-2 tablespoons sugar

2 limes, juiced (it really is better with fresh lime juice rather than bottled)

1/2 cup nuts, chopped, or seeds

 

Prepare and toss together salad ingredients. Stir sugar into mayonnaise and add lime juice. Pour dressing over salad and mix thoroughly. Sometimes I stir in some sour cream with the mayonnaise mixture. It is also good with coconut and/or pineapple (crushed or tidbits).  Add the seeds (I usually use roasted and salted sunflower seeds) last and if it isn’t served soon wait to add the nuts. You can also roast the nuts first and that’s delicious.

 

The Joy of Cooking recommends seeding pomegranates the following way. Cut off the prickly side, score the skin and soak a bowl of water 5 minutes. Break apart and seed under water. The seeds sink and the skins float making it easier to separate. Drain and dry. The seeds can be refrigerated for about a week or frozen for future use. Seeding them this way you don't get stained hands, either.

This salad is my own recipe creation and is always a hit at pot luck dinners and such.

 Serves approximately 16

Per serving: 117.1 Calories; 8.1g Fat (58.3% calories from fat); 1.4g Protein; 11.7g Carbohydrate; 4mg Cholesterol; 45mg Sodium