ASIAN BEAN BURGERS

This recipe has become a favorite.  They freeze nicely and can be quickly warmed in the microwave.  We like the flavor of fresh ginger, but if you want to use less, you can.  

4 cups cooked red, kidney, or pinto beans

1/2 cup dry whole grain bread crumbs or panko

6 green onions, coarsely chopped

3 tablespoons chopped fresh ginger

2-3 large garlic cloves, chopped

3 egg whites or two whole eggs

1 tablespoon lower sodium soy sauce

OPTIONAL SAUCE:

1/2 cup light or vegan mayo

1 tablespoon prepared horseradish

1-2 minced green onions

1 teaspoon lower sodium soy sauce

Place burger ingredients in a food processor.  Process until combined.  Beans should be in small pieces.  Form 6-8 patties on oiled baking sheets.  Bake 25-30 minutes at 375 degrees, turning halfway through.  Meanwhile combine sauce ingredients in a small bowl.  Serve on whole grain buns with sauce, cucumber and tomato slices, and lettuce, if desired.  Makes 6-8 burgers.  

   

GLUTEN FREE PUMPKIN DESSERT

Last Thanksgiving, I came up with a special dessert that my granddaughter, who is on a gluten free diet, could eat.  Others thought it was delicious when they tried a bite, so this year I decided to make it for the whole family!  Holidays are the only times I bake with sugar and butter, so this recipe doesn't fit the mold of my other ones!

FILLING:

4  beaten eggs

29 ounce can pumpkin

12 ounce can evaporated milk

1 1/2 cups sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

1 teaspoon salt

TOPPING:

6 cups Rice Chex

6 tablespoons butter, melted

1/2 cup brown sugar

1/2 teaspoon cinnamon

Sweetened whipped cream (opt.)

In a large mixing bowl, combine filling ingredients.  Pour into an oiled 9 by 13 inch pan.  For topping, place Rice Chex in a large zipper bag and crush  with a rolling pin.  Place crumbs in a large bowl and stir in butter, brown sugar, and cinnamon.  Sprinkle evenly over the top of pumpkin mixture.  Bake at 350 degrees for 60-70 minutes, or until set.  Chill before serving.  Top each serving with sweetened whipped cream, if desired.  Makes 12-15 servings.   

CURRIED MUSHROOM RICE

This is a simple-to-make, flavorful, AND budget-friendly main dish.  You can also serve it as a side dish and  leave out the chickpeas, if you wish.

  

1 tablespoon olive oil

1 cup chopped onion

2 cups sliced fresh mushrooms

1 1/2 teaspoons curry powder

1/8 to 1/4 teaspoon cayenne pepper

1 large garlic clove, minced

1 1/2 tablespoons lemon juice

1 14.5 ounce can low sodium chicken broth

3/4 cup raw brown rice

1 15.5 ounce can chickpeas, drained and rinsed (opt.)

salt to taste, if desired

In a medium saucepan, saute onion and mushrooms in oil until tender.  Add curry powder, cayenne, and garlic and saute one more minute.  Add  chicken broth and lemon juice.  Bring to a boil and stir in rice.  Cover and simmer about 45 minutes, or until rice is tender.  Stir in chickpeas and salt, if desired, and heat through.  Makes 3-4 main dish or 4-6 side dish servings.    

  

QUICK BROCCOLI SOUP

This is a budget-friendly recipe I came up with to use up package of frozen broccoli cuts which contained mostly stems.  It's a delicious way to eat your vegetables!

1-2 tablespoons Smart Balance or 1 tablespoon butter

1 medium onion, chopped

1 stalk celery with leaves, chopped

1 14.5 ounce can low sodium chicken broth

10-12 ounces frozen broccoli cuts

1 small potato, cubed (about 3/4 cup)

1 1/2 cups nonfat milk

1/4-1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1 teaspoon seasoned salt (opt.)

In a medium saucepan, saute onion and celery in Smart Balance or butter until tender.  Add chicken broth, broccoli cuts, and potato.  Simmer until broccoli and potato are tender, about 10 minutes.  Add milk, garlic powder, pepper, and salt.  Puree in blender (in batches, if necessary).  Return to saucepan, heat through and serve.  Makes 3-4 servings.