Monday, April 23, 2012

How to freeze herbs

I love growing my own herbs or even going to the farmer's market and buying large bunches at a great price. But I do not enjoy wasting them.

Here is an easy method to preserve them:

  • Wash and dry your herbs. Chop them
  • Put them in an ice cube tray. 
  • Cover with either good quality water or broth.
  • When they are frozen you can pop them out and store them in a freezer bag.
  • When you need fresh herb, you can just pop one out of the bag and into the pot. 

Simple and easy.

When I get large amount of basil I love making my own pesto. It is so simple and so much healthier and cheaper then buying a jar of already made pesto. I will  freeze it in the same way, in ice cube trays.
I can just pop one or two into the dish I am cooking.

Easy convenient and healthy.

Thursday, April 19, 2012

Lentil Quinoa Burgers with Sauteed Mushrooms

1/2 cup quinoa
1 can (19 oz) lentils, rinsed (or fresh lentil you have cooked)
1/2 cup whole grain bread crumbs
1 egg, lightly beaten
2 gloves garlic, chopped
2 tsp cumin powder
1/3 cup cilantro Juice of half a lemon
1/2 cup walnut pieces
1 Tbsp olive oil
1/2 lb crimini mushrooms, sliced
1/4 cup dry red wine
2 tsp coconut oil
6 100% whole-grain buns

1. In a saucepan, combine quinoa and 1 cup water. Bring to a boil and simmer about 10 minutes. Let quinoa cool.

2. In a bowl, combine half the lentils, bread crumbs, egg, garlic, cumin, cilantro, lemon juice, cooked quinoa, and salt and pepper to taste. Place in a food processor or blender; process until well combined. Add remaining lentils and walnuts; pulse until they're incorporated. Form into 6 patties.

3. Preheat grill to medium. Meanwhile, warm olive oil in skillet over medium heat; add sliced mushrooms and saute for 5 minutes, stirring regularly. Stir in wine and cook for another 5 minutes.

4. Brush burgers with oil and cook for 4 minutes per side. Toast buns for 2 minutes. Serve burgers on buns and top with sauteed mushrooms.

Makes 6 servings. Per serving: 445 cal, 15 g fat (3 g sat), 62 g carbs, 13 g fiber, 305 mg sodium, 19 g protein

Thursday, April 5, 2012

Greek guaccamole

2 large avocado chopped

1/2 cup red onion chopped

2 cloves garlic minced

4 small tomatoes - roma or vine-ripened chopped

4 oz feta cheese

1 tsp olive oil

1 Tbls red wine vinegar

1Tbls fresh oregano or 1 tsp dried oregano

Juice of one lime

salt & pepper to taste

Mix everything & serve with chips or raw vegetables