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White Bean Burgers

11/29/2017

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White Bean Burgers

Prep Time: 15 - 20 Min

Cook Time: 10 - 14 Min per Batch

In a small bowl, whisk together the ground flax and water. Set aside for 5 – 10 minutes.

Add the beans to a large mixing bowl and mash them using a potato masher. Mash until mostly broken down although a few chunks are fine.

Add the remaining ingredients to the bowl including the flax eggs and use a fork to work everything together.

Form a small patty for testing.

**Test by cooking the small patty on medium in a little EVOO. If the patty appears too wet, simply add a little more flour and oats to the remaining burgers prior to frying.

Form remaining 5 – 6 patties after adjustments if any were made.

You can either freeze the patties or eat them right away!

For service, heat up a Tbsp. of EVOO on medium heat. Wait until the pan is fully heated before adding the patties. Fry in batches if heating all of them and cook the patties for 5 – 7 minutes per side until golden brown and crispy.

Enjoy the burgers with toppings including sliced avo, Monterey jack cheese, red onion, bib lettuce, and cilantro.

Grocery List

2x 398 ml can White Beans, drained & rinsed
1 Tbsp. Ground Brown Flax
3 Tbsp. Cold Water
3 cloves Garlic, crushed & pressed
Handful l Fresh Cilantro, chopped
1 ½ Tsp. Chili Powder
1 ½ Tsp. Cumin
½ Tsp. Red Pepper Flakes
¼ C + 2 Tbsp. Rolled Oats
1 Tbsp. AP Flour
¾ Tsp. Sea Salt

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Spinach, Cremini, & Ricotta Stuffed Potatoes

11/27/2017

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Spinach, Cremini, & Ricotta Stuffed Potatoes

Prep Time: 20 Min

Cook Time: 55 Min

Preheat oven to 425 F

Pierce the potatoes with a fork and place them on a baking sheet. Drizzle them with EVOO and season each of them with sea salt & cracked pepper.

Bake 20 minutes, flip and rotate tray, and bake another 20 – 25 minutes until thoroughly cooked through. Remove from oven and set aside.

**Continue while potatoes roast

In a small frying pan, heat 1 tbsp. EVOO on medium heat. Once heated, add the pepper flakes and garlic. Stir and cook 2 minutes.

Grocery List

6 Medium sized Russet Potatoes
EVOO
Yellow Onion, diced
1 clove Garlic, crushed & minced
½ C Cremini Mushrooms, diced
2 Handfuls Fresh Spinach
300g Ricotta
2 Tbsp. Fresh Basil, chopped
2 Tbsp. Fresh Parsley, chopped
½ Tsp. Red Pepper Flakes
1 Tsp. Dried Oregano
Sea Salt / Cracked Pepper
3 Tsp. Grated Parmesan

Fresh Parsley, chopped - Garnish

Add the onion and a pinch of sea salt. Stir and cook 5 minutes. Add the cremini mushrooms, dried oregano, and another pinch of sea salt. Stir and cook 3 minutes.

Add the spinach, another pinch of sea salt, and cover. Cook 1 – 2 minutes until spinach has wilted. Remove cover, stir, and continue to cook another 2 – 3 minutes. Remove pan from heat and set aside to cool 5 minutes.

In a small mixing bowl, add the ricotta, basil, parsley, and ½ tsp. sea salt & cracked pepper. Use a fork to mix together.

Fold the mushroom mixture into the ricotta and stir until everything is combined. Set aside until potatoes are finished.

Once potatoes have cooled enough to handle, use a knife to cut a square deep into the potato almost to the bottom. Once the square is cut, use a spoon to scoop out the potatoes leaving an empty, fillable space. Reserve or discard potatoes.

Return the hollowed-out potatoes to the oven for 5 minutes. Remove and set onto a wire cooling rack.

Stuff the creamy ricotta mixture into the potatoes until they are all stuffed and mixture is gone. Sprinkle a ½ tsp. of grated parm over each potato and return them to the baking sheet.

Place the potatoes back into the oven to bake for 5 minutes.

Remove and set onto a wire cooling rack.

For service, garnish with fresh chopped parsley and ENJOY!

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Rigatoni in a Roasted Veggie Tomato Sauce

11/22/2017

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Rigatoni in a Roasted Veggie Tomato Sauce

Prep Time: 15 Min

Cook Time: 30 - 35 Min

Preheat oven to 400 F

Arrange the chopped vegetables on a baking sheet and drizzle them generously with EVOO. Season with sea salt, cracked pepper, and the pepper flakes, and toss everything.

Place the veggies into the oven to bake. Bake 12 – 15 minutes, flip, and bake another 10 – 12 minutes until veggies are tender and slightly charred.

**While the veggies roast, continue the next steps.

Set a large pot filled with cold water on to medium high heat. Once boiled, season liberally with sea salt and cover until needed.

Grocery List

EVOO
2 Carrots, peeled & chopped
1 Bell Pepper, chopped
1 Onion, chopped
1 stalk Celery, chopped
1 Tsp. Red Pepper Flakes

796ml. Can Whole Tomatoes
2 cloves Garlic, crushed
2 Tsp. Tomato Paste
½ C Fresh Basil

600g Dry Rigatoni

Grated Parmesan - Garnish
Handful Fresh Parsley, chopped – Garnish
Sea Salt / Cracked Pepper

In a medium sized saucepot, add 3 Tbsp. EVOO and set to medium heat. Once heated, drop in the garlic cloves, and stir them often for 2 minutes watching for extreme browning. Once the garlic has cooked down a little and become extremely fragrant, add the tomato paste and stir. Continue cooking another 2 – 3 minutes.

Add the canned tomatoes and ¼ tsp. sea salt, and stir bringing to a boil. Once boiled, reduce heat to medium low, cover, and simmer 15 minutes.

Once the veggies are finished, add them to the tomato sauce and continue cooking 4 – 5 minutes.

In the meantime, drop in the pasta and cook to al dente according to package directions.

Using an immersion blender, add the basil to the sauce and blend until smooth. Taste and adjust salt if desired. Return to the stove on low heat until pasta is cooked.

Strain the pasta directly into a large mixing bowl. Ladle in a few scoops of sauce and toss. Continue adding until pasta is as saucy as desired. Reserve remaining sauce for future use or to finish on top of each serving.

For service, enjoy the tossed pasta with a sprinkling of grated parmesan and fresh parsley. ENJOY!

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Chili Polenta Lasagne

11/20/2017

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Chili Polenta Lasagne

Prep Time: 10 Min

Cook Time: 40 - 45 Min

Preheat oven to 400 F

Spray the inside of a 3qt. baking dish with cooking spray. Place 6 – 8 slices of polenta (depending on width / length of dish) on the bottom of the dish in a line from end to end.

Begin spooning the chili (about 1 cup) over the polenta creating a layer. Sprinkle with ¼ cup shredded cheddar and begin laying polenta out for the second layer. Keep the slices in the same spot for every layer to ensure evenly stacked slices.

Grocery List

1 Kg. package Prepared Polenta (I use Aurora Brand) sliced into ¼” rounds
3 C Prepared Chili, cooled overnight
1 C Cheddar, shredded
Handful Fresh Parsley, chopped

2nd layer polenta, 1 cup chili, ¼ cup cheddar, 3rd layer polenta, 1 cup chili, ¼ C cheddar. Place the final pieces of polenta on the top and finish by sprinkling with the remaining ¼ cup cheddar. Sprinkle with sea salt and cover.

Place into the oven to bake. Bake 25 minutes covered, remove lid, and continue baking another 15 – 20 minutes until cheese is melted and bubbly.

Remove from oven and set onto a wire cooling rack for 5 – 10 minutes.

Use a serrated blade to slice around the polenta all the way to the bottom and around the edge of dish to loosen the slice. Use a spatula / large spoon to remove the slice and plate. Garnish with fresh parsley and a drizzle of EVOO. ENJOY!

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Polenta with Buttery Sage Mushrooms

11/15/2017

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Polenta with Buttery Sage Mushrooms

Prep Time: 15 Min

Cook Time: 30 - 40 Min

Bring the cold water to a boil on medium high heat. Once boiled, add the sea salt, and pour in the polenta while whisking. Continue to whisk the polenta until it has thickened to the point that it is no longer sinking to the bottom of the pan. Reduce heat to medium low. Cover and simmer 30 – 40 minutes depending on preference with thickness. Make sure to remove lid and stir every 7 – 10 minutes.

With 15 minutes remaining on the polenta, begin melting 2 Tbsp. unsalted butter on just below medium heat. Once bubbly and melted, add the diced onion and garlic and a pinch of sea salt / pepper. Stir and cook 3 – 4 minutes until onions have cooked down.

Drop in the fresh thyme and let that heat up in the pan for a minute before adding the mushrooms, another pinch sea salt / pepper, and remaining Tbsp. unsalted butter. Cover and continue to cook 3 – 4 minutes.

Once mushrooms are tender, pour in the cream and stir. Bring to a boil and reduce heat to medium low. Simmer 3 – 5 minutes until sauce has thickened.

Remove fresh thyme, add soy sauce, and drop in chopped, fresh sage. Taste and adjust salt / pepper if desired.

To finish the polenta, vigorously stir in the pepper flakes, butter, and grated parmesan.

For service, ladle the polenta into a serving bowl and top with a few scoops of the creamy sage mushrooms. Finish with an optional garnish of chopped parsley and a sprinkling of white sesame seeds. ENJOY!

Grocery List

4 C Cold Water
1 C Yellow Corn Meal
1 ½ Tsp. Sea Salt
½ Tsp. Red Pepper Flakes
2 Tbsp. Unsalted Butter
2 Tbsp. Grated Parmesan

3 Tbsp. Unsalted Butter
227g Mini Button Mushrooms (if you find only large ones, slice them)
½ Onion, diced
2 cloves Garlic, crushed & minced
4 – 5 sprigs Fresh Thyme
2 Tbsp. Fresh Sage, chopped
3 Tbsp. Whipping Cream
1 Tsp. Light Soy Sauce
Sea Salt / Cracked Pepper
Fresh Parsley, sesame seeds - Garnish

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Stuffed Peppers - Lemon Pepper Rice & Pesto Butter

11/13/2017

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Stuffed Peppers - Lemon Pepper Rice & Pesto Butter

Prep Time: 25 Min

Cook Time: 25 - 30 Min

To a small pot, add the rice, water, salt, and butter to a small saucepan and stir. Set to medium high and bring to a boil. Once boiled, reduce to medium low, cover, and cook until tender (depending on rice).

**Continue as rice cooks

Preheat oven to 400 F

Place the peppers open side down on a baking sheet. Drizzle them generously with EVOO and season them with sea salt & cracked pepper. Place into the oven to bake.

Bake 10 minutes, flip, and continue baking 6 – 10 minutes until tender. Remove from oven wait for filling.

**Continue as rice & peppers cook.

In a small frying pan, begin heating the tbsp. EVOO on just below medium heat. Once heated, add the diced onions and pepper flakes. Season with sea salt and cook about 5 minutes.

Add the diced zucchini and another good pinch of sea salt. Stir and continue cooking 3 – 5 minutes until zucchini has cooked down.

Grocery List

3 Bell Peppers, halved and insides / pith removed
EVOO

½ C Dry Long Grain Rice (White or Brown)
1 Tsp. Unsalted Butter
Salt / Water according to package

1 Tbsp. EVOO
1 Onion, diced
1 Small Zucchini, diced
2 cloves Garlic, crushed & minced / pressed
¼ Tsp. Red Pepper Flakes
½ Lemon, zest & juice
Sea Salt / Cracked Pepper

¼ C Unsalted Butter
2 Tbsp. Pesto
Pinch Sea Salt

Fresh Parsley - Garnish

Once the rice has finished, remove it from the heat and stir in the cooked zucchini & onion. Add the lemon juice, zest, and salt & pepper to desired taste.

Stuff the lemony rice into the pepper boats until all of the rice is gone. Return the peppers to the oven for 5 minutes.

In a small saucepot, begin melting the ¼ c. unsalted butter on medium low heat. Once melted, whisk in the pesto and a pinch of sea salt and allow the pesto butter to heat another 2 – 3 minutes.

For service, enjoy the pepper with a generous drizzle of the pesto butter and some fresh, chopped parsley.

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Cheesy Baked Penne with Fresh Corn & Romano Beans

11/8/2017

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Cheesy Baked Penne with Fresh Corn & Romano Beans

Prep Time: 25 Min

Cook Time: 40 - 45 Min

Preheat oven to 375 F

Fill a large pot with cold water and get it onto the stove on medium high heat. Cover and bring to a boil. Once boiled, season liberally with sea salt and add the pasta. Stir and cook to al dente according to box / package directions.

While the water boils, begin melting the butter in a large frying pan on medium heat. Add the onions, season with a pinch of sea salt, and cook for 2 – 3 minutes stirring often.

Whisk in the flour until everything is combined and continue to stir using a wooden spoon / spatula for about 3 minutes.

Grocery List

500g Package Dry Penne
3 Tbsp. Unsalted Butter
3 Tbsp. AP Flour
½ Yellow Onion, diced
1 C Mozzarella, shredded
1 C Monterey Jack, shredded
1 C Medium Cheddar, shredded
½ Tsp. Garlic Powder
¼ Tsp. Onion Powder
¾ Tsp. White Pepper
2 C 2% Milk
2 Tbsp. Whipping Cream
2 cobs Fresh Corn, corn removed
2 C Cooked Romano Beans
Handful Fresh Parsley

2 Tbsp. Italian Seasoned Bread Crumbs
3 Tbsp. Grated Parmesan + Garnish
¼ Tsp. Red Pepper Flakes
Pinch Sea Salt / Pepper
1 Tbsp. EVOO

Slowly pour in the milk continuously whisking as you pour until all the milk has been added. Continue to whisk the sauce as it begins to boil (2 – 3 minutes). Once boiled, reduce heat to medium low, add the garlic & onion powder, white pepper, and another good pinch of sea salt, and simmer 5 minutes. (Should be nice and thick now!)

Whisk the grated cheese into the sauce in batches waiting until the cheese has fully incorporated before adding more. Once the cheese has been fully incorporated, season with another pinch of sea salt and stir. Simmer another 2 – 3 minutes.

Now the pasta should be finished. Use a spider skimmer to scoop the pasta straight from the boiling water into the sauce. Fold in ¼ C pasta water, the corn, and the beans. Season with a pinch of sea salt and taste. Adjust salt if desired.

Transfer the pasta to a 3qt baking dish that has been coated in cooking spray.

In a small bowl, whisk together the crumbs, parm, pepper flakes, pinch sea salt & pepper, and EVOO until everything is combined and crumbs look wet.

Sprinkle the crumb mixture over the pasta

Bake for 20 – 25 minutes until crumbs have browned on top and dish is bubbly.

Remove from oven and set onto cooling rack. Wait 5 minutes to serve.

For service, garnish each serving with a sprinkling of fresh parsley and grated parmesan.

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Cheddar & Corn Loaf

11/6/2017

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Cheddar & Corn Loaf

Prep Time: 15 - 20 Min

Cook Time: 45 - 50 Min

Preheat oven to 350 F

In a large mixing bowl, sift the flour, baking powder, baking soda, sea salt, and white pepper. Whisk in the pepper flakes and set aside.

Melt the butter in the microwave (40 – 50 seconds). Remove and set aside to cool as you measure out the wet ingredients.

In a medium sized mixing bowl, add the milk, corn, parsley, and egg. Whisk vigorously until combined.

Grocery List

1 ¾ C AP Flour
1 ½ Tsp. Baking Powder
1 Tsp. Baking Soda
½ Tsp. Sea Salt
1 Tsp. Red Pepper Flakes
¼ Tsp. White Pepper

1 ¼ C 2% Milk
1 Large Egg
¼ C Unsalted Butter, melted
Handful Fresh Parsley, chopped
2 cobs Fresh Sweet Corn, stripped from cob
1 ¾ C Old Cheddar, shredded

Slowly pour in the melted butter whisking as you pour. It’s important to add the butter slowly to ensure it doesn’t cook the egg. After the butter has been thoroughly whisked in. Make a well in the center of the bowl with the dry ingredients. Drop in 1 ½ c cheddar reserving the other ¼ c. for the top. Pour in the wet ingredients and start whisking everything together until the batter becomes thick. Switch to a plastic spatula / spoon to finish working everything together.

Spray a loaf pan with cooking spray and transfer the batter to the pan. Use a spatula to gently press the batter to all sides. Smash the pan off the counter a few times to even everything out. Top the loaf with the remaining cheddar.

Place into the oven to bake 45 – 50 minutes until a toothpick comes out clean.

Remove from oven and set pan onto a cooling rack for at least 5 minutes before attempting to remove the loaf.

For service, slice and enjoy with a little unsalted butter or whipped cream cheese. ENJOY!

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Pesto & Parm Chickpea Stuffed Skins

11/1/2017

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Pesto & Parm Chickpea Stuffed Skins

Prep Time: 20 Min

Cook Time: 40 - 43 Min

Preheat oven to 425 F

Pierce potatoes in thickest spots with a fork to ensure even cooking. Place the potatoes on a baking sheet and drizzle them with EVOO. Sprinkle each potato with sea salt & cracked pepper.

Place the potatoes in the oven to bake for 20 minutes. Flip and return to oven for 12 – 15 minutes until fully cooked and easily pierced with a fork.

While potatoes roast, begin chickpea salad. Add the garlic to a food processor and begin pulsing it to break it down. Next, add the chickpeas and pulse them until broken down but not fully mush. Transfer the chickpeas / garlic to a medium sized mixing bowl.

Grocery List

6 Russet Potatoes
EVOO
Sea Salt / Pepper

540ml can Unsalted Chickpeas, drained & rinsed
1 clove Garlic, crushed
½ Bell Pepper, diced
2 stalks Celery, diced
½ Red Onion, diced
¼ C + 1 Tbsp. Mayo
2 Tsp. Pesto
1 Tbsp. Grated Parmesan
¼ Tsp. Red Pepper Flakes
½ Lemon, zested
Splash White Wine Vinegar
Splash EVOO
Sea Salt

Add the remaining ingredients including a pinch of sea salt to the mixing bowl and use a fork to combine everything. Taste and adjust salt if desired. Cover and refrigerate until needed.

Once the potatoes are cooked, remove them from the oven and let them cool until they are manageable to touch. Slice the potatoes in half and scoop out the flesh leaving only skins behind. Reserve or discard the insides.

Return the skins to the baking sheet open side down and use a basting brush to soak up oil from the pan and brush the skins. Return them to the oven to bake another 6 – 8 minutes until crispy.

Remove the skins from the oven and transfer them to a serving plate. Scoop the chickpea salad into the potatoes until all of them are stuffed.

Serve and ENJOY!

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R E C I P E S

White Bean Burgers

Spinach, Cremini, & Ricotta Stuffed Potatoes

Rigatoni in a Roasted Veggie Tomato Sauce

Chili Polenta Lasagne

Polenta with Buttery Sage Mushrooms

Stuffed Peppers - Lemon Pepper Rice & Pesto Butter

Cheesy Baked Penne with Fresh Corn & Romano Beans

Cheddar & Corn Loaf

Pesto & Parm Chickpea Stuffed Skins

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