Tuesday, April 24, 2012
Monday, April 23, 2012
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.
I can just pop one or two into the dish I am cooking.
Easy convenient and healthy.
Thursday, April 19, 2012
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
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