White Bean Szechuan Burgers

October 24, 2011 By Leave a Comment

Ingredients:

  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 eggs
  • 1/4 cup sundried tomatoes, finely chopped
  • 2 tsp. gluten-free Szechuan sauce
  • 1 tsp. sea salt
  • 2 cups of any kind of cooked white beans (or black beans if you prefer)
  • 3/4 cup almond meal flour (I use Bob’s)

Directions:

  1. Sauté onion for about 15 minutes
  2. Add 2 cloves of garlic, minced, Sauté a few minutes longer. Set aside.
  3. In a bowl, add eggs, tomatoes, sauce and salt and whisk
  4. Add 2 cups of any kind of cooked white beans almond meal flour, and the sautéed onions and garlic. Combine.
  5. Add a few tablespoons of oil to a large pre-heated pan (on medium heat). Drop mixture into pan and make about a 3.5 inch wide burger. (I fit four in my pan at a time) Don’t touch them for about 4 minutes. After about 4 minutes they should flip fairly easily. Cook for about 4 minutes on the second side.

From the kitchen of Carol C.

Filed Under: Entrees, Gluten-Free, Lunch, Recipes, Sandwiches

Quinoa-Salmon Burgers

August 17, 2011 By Leave a Comment

Ingredients:

  • 3-4 green onions, ends trimmed
  • 1 large handful of fresh cilantro
  • Salt and pepper to taste
  • 1 to 1 ½ lbs. of wild salmon, skinned and deboned
  • 1 cup cooked quinoa (or brown rice)

Directions:

  1. Using a food processor combine green onions, cilantro, lemon zest, salt and pepper until finely minced.
  2. Add the salmon and quinoa and process until desired consistency. (You can also cut the salmon up in small chunks instead of adding to processor for a chunkier dish)
  3. Form into patties and place on a plate. Heat a large skillet over medium to medium-high heat. Add a tbsp. or so of olive oil and place a few patties in the skillet. If pan is hot, it should only take 2-3 minutes per side to cook.

Alterations:

  • You can also use tuna in place of the salmon.
  • You can bread crumbs in place of the quinoa/rice for a more ‘cake-like’ dish
  • You can also use any herbs/spices that you like. A few suggestions:
    • Add chipotle chili powder and dress with sour cream or avocado
    • Add fresh dill or basil instead of cilantro
    • Add curry powder  and dress with greek-style yogurt and cucumbers

Serves: 6

Adapted from nourishingmeals.com

Filed Under: Entrees, Gluten-Free, Recipes, Sandwiches

Gluten-Free, Dairy-Free Pita Bread

August 17, 2011 By Leave a Comment

Pita bread is a fun alternative for sandwiches and perfect for dipping. This delicious recipe is gluten free, dairy free and can be made without eggs.

Ingredients

  • 1 package yeast or quick-rising yeast
  • ½ cup warm water
  • 1 teaspoon granulated sugar
  • 1½ cups brown rice flour
  • ½ cup tapioca flour
  • 1 cup sorghum flour
  • 2 teaspoons xanthan gum
  • 1¼ teaspoons salt
  • 1 cup lukewarm water
  • 1 egg or 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water

Directions

  1. Dissolve yeast in ½ cup warm water. Add sugar and stir until dissolved. Let sit for 10 to 15 minutes until water is frothy.
  2. 2. Combine flours, xanthan gum and salt in large bowl using a Kitchen Aid or other heavy-duty mixer. Pour in yeast mixture and egg (or egg substitute) and mix on medium speed using paddle attachment.
  3. 3. Slowly add ½ to 1 cup warm water and mix on medium for 2 minutes. Add enough water so that dough is soft and tacky, not liquid.
  4. 4. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all dough is oiled. Allow dough to sit in a warm place for about 2 to 3 hours or until it has increased in size.
  5. 5. Preheat oven to 500 degrees. Lower oven rack to bottom position and place baking sheet in oven as it preheats.
  6. 6. Pinch off 10 to 12 small pieces of dough and place pieces on floured surface.
  7. 7. Roll each piece into a circle, about 5 to 6 inches across and ¼-inch thick, with a rolling pin.
  8. 8. Place several circles on preheated baking sheet and bake for 4 minutes until bread puffs up. Turn over and bake for additional 2 minutes.
  9. 9. Remove each pita from baking sheet with a spatula and gently push down each puff. Bake additional dough until all pitas are made. Serve immediately or place in storage bags.

TIP: You can freeze pita bread (use freezer bags) for up to a month.

Recipe by Susan Adamson at LivingWithout.com

Filed Under: Gluten-Free, Healthy Snacks, Lunch, Recipes, Sandwiches

Cranberry and Herb Turkey Burgers

August 17, 2011 By Leave a Comment

Ingredients:

  • 6 tbsp. whole wheat couscous (you can use brown rice)
  • ½ cp. boiling water
  • 2 tbsp. extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 stalk celery, minced
  • 1 tbsp. chopped fresh thyme
  • 1 ½ chopped fresh sage
  • Salt and pepper to taste
  • ¼ cp. dried cranberries, finely chopped
  • 1 lb. lean ground turkey

Directions:

  1. Place couscous in a large bowl. Pour in boiling water and set aside until water is absorbed, about 5 minutes.
  2. Meanwhile, heat oil in large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with couscous; add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined. Do not over mix. Form mixture into patties.
  3. Place patties in skillet. Cook for 4 minutes, flip, and cook for 2 more minutes. Cover and cook until brown and still juicy (the juice should run clear, not pink), about 4 more minutes.

Alterations:

If you are using brown rice, it can be prepared ahead of time. You can also substitute gluten-free bread crumbs.

Serves: 6

Adapted from EatingWell.com

Filed Under: Entrees, Gluten-Free, Recipes, Sandwiches