Lentil Quinoa Burgers with Sauteed Mushrooms


From: http://www.womenshealthmag.com/nutrition/barbecue-recipes?page=4&cm_mmc=Facebook-_-WomensHealth-_-Content-Food-_-BurgerRecipes
1/2 cup quinoa
1 can (19 oz) lentils, rinsed
1/2 cup plain bread crumbs
1 egg, lightly beaten
2 cloves of garlic, chopped
2 tsp cumin powder
1/3 cup cilantro Juice of half a lemon
1/2 cup walnut pieces
1 Tbsp butter
1/2 lb crimini mushrooms, sliced
1/4 cup dry red wine
2 tsp vegetable 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, melt butter 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

Tortilla Soup


  • 3 roma tomatoes, halved
  • ½ large carrot, peeled
  • ¼ ripe avocado, peeled
  • 2 – ½” x ½” cubes jalapeño jack cheese or sharp cheddar, optional
  • 2 layers of quartered onion, approx. 2 Tbsp
  • 4 sprigs of cilantro
  • ½ tsp garlic salt
  • ¼ tsp ground black pepper
  • 2 Tbsp taco seasoning
  • 2 cups hot water
  • Optional add-ins: Tortilla chips, black beans, corn or chicken
Add all ingredients except for chips, beans, corn and chicken to the WildSide or Basic pitcher in the order listed above and secure lid. Press “Soups”. Add other optional ingredients press “Pulse” 3-5 times to blend in chips, beans, corn or chicken to create a chunky soup.

Samosas


Stuffing # 1
2 tbsp oil

ginger
1 small diced Serrano pepper
2 tsp Cumin
1 ¼ cup precooked peas
Pinch of Carom Seeds
½ tsp  Garam Masala
1 tbsp dry mango powder
1 tbsp Chaat Masala
1 tbsp cayenne chili powder
1 tbsp coriander1 tbsp salt

6 pre-boiled and diced potatoes
Handful of cilantro
Lemon or Lime juice 



Over medium heat add oil (for every six potatoes)
Add ginger, Serrano pepper, cumin (should be making popping noises). 

You will know it is done because the cumin slightly increases in size.
Add peas, spices (carom, garam masala, mango powder, chatt masala, chili powder, coriander, salt) and potatoes (add them last so they can soak up the flavor)
Mix and cook
Add cilantro and turn off heat/gas
Add the juice of ¼ of a lemon or lime
(It is important not to over stir because the peas get squished)

Stuffing # 2 
2 pinches of Cumin
1 clove of garlic
½ red onion chopped
1 tsp chili powder

1 tsp Garam Masala
1 lb defrosted blanched spinach (can defrost for about 4 minutes)
3 tbsp feta
1 spoon salt 
Lime juice

Use veggie oil to cover the bottom of the pan and heat to medium-low
Add cumin (if the oil is too hot it will crackle and turn black)
Add garlic, red onions and cook for about a minute (they have been cooked too long if they are clear)
Add chili powder, Garam Masala, and spinach mix and sauté
Remove from the heat and allow to cool
Then add feta, salt and ½ of the juice from a lime

Dough #1 (Pepperidge Farm Sheet Dough)
Cut into a rectangle (sometimes you will have to roll it)
Cut it into smaller rectangles (don’t forget that it is ok to stretch)
Make the dough into a cone and add the stuffing
Close it up and use a fork to score the edges
Set the oven to 400 degrees and bake for 10-12 minutes

Dough # 2 (Filo Dough)
Must keep the dough under a damp paper towel
Follow the folding instructions and use water to seal the edges
Once they are stuffed, put them under damp paper towels
Fill a pan with vegetable oil and heat on medium (the oil is hot enough when a tiny ball of dough is dropped in and makes a popping noise and immediately rises to the top)
Gently place the samosa in the oil and wait 2-3 minutes (until the edges are brown)
Take out and place on a plate covered with a paper towel

Dough # 3 (homemade)
1 cup of flour
2 tbsp cream of wheat
2 tbsp ghee
½ cup water
Pinch of salt
Pinch of carom seeds



Add flour, cream of wheat, ghee and ¼ a cup water directly into the blender
Blend while slowly adding the rest of the water
Add carom seeds
When the dough is in a ball remove from the blender
Slowly split the dough in half until you have 16 equal pieces
Roll each ball into a circle and cut in half (the edges should be thinner than the center
Fold and stuff
Follow the above instructions for cooking while remembering that home made dough takes longer to cook!

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