Salmon Carrot Cauliflower Burger

curried salmon burger

Our curried salmon burger with fried green tomatoes and baked sweet potato fries

The patty itself is gluten and dairy free and is AWESOME on a bed of arugula greens. Steve and I came across this recipe when trying to find a recipe for a friend with gluten and dairy intolerances and fell in love with it ourselves. This recipe from Sprout is one of many delicious ones on her site. She also has lots of info about eating healthier and about cleanses that are both healthy and safe.

Recipe

Makes 6-8 patties.

3 carrots, peeled
1/2 head cauliflower
1/2 cup almond Flour
1 1/2 tablespoon curry powder
1 teaspoon cinnamon
2 eggs, beaten
1/2 pound salmon, cooked
1 tablespoon high heat coconut or grapeseed oil

Instructions

1. Pulse carrots and cauliflower in food processor until evenly grated.

2. Combine carrots, cauliflower, salmon, almond meal, curry, and cinnamon and stir well.

3. Heat oil in a medium saute pan on medium-high heat.

4. Form patties and cook in the pan, 8-10 minutes on the first side and 5-8 on the second side. These patties have a tendency to fall apart if handled too much, so make sure to not mess with them too much after they’ve been put in the pan.

5. Serve on a whole wheat or onion bun with fresh arugula, onion, and a dollop of lemon curry remoulade or on a bed of arugula with a simple lemon vinaigrette. We had a few green tomatoes in the garden and had gotten a few sweet potatoes in our Organics to You shipment, so we whipped up some fried green tomatoes and baked sweet potato fries.

Lemon Curry Remoulade

4 tablespoon mayo
2 teaspoon lemon juice
1/2 teaspoon curry powder
dash of paprika
1 garlic clove,minced
sea salt and pepper, to taste

Instructions

1. Combine all ingredients in a small bowl and season to taste.

 

Caramelized Brussels Sprouts with Pecans

caramelized brussels sprouts with toasted pecans

caramelized brussels sprouts with toasted pecans

My first experience with a brussels sprout was steamed with a giant spoonful of mayo….YUCK!!! No wonder it took me nearly 20 years to try brussels sprouts again. Thankfully our organics to you shipment had brussels sprouts in it last winter, so I was forced to find a recipe. And now brussels sprouts are a regular occurrence in our house and we’ve turned plenty of friends into brussels sprout fans. This is one recipe that can get the pickiest eater begging for more brussels sprouts.

Recipe

Serves 3-4 as a side dish.

1 1/2 tablespoon butter or olive oil
2 tablespoons dark brown sugar
15 brussel sprouts, sliced into thin ribbons
1/3 cup chopped, toasted pecans
1 garlic clove, minced
sea salt, to taste
dash chili pepper flakes

Instructions

1. Melt butter (or heat olive oil) in a large saute pan and add brussel sprouts and garlic. Saute until bright green then add the brown sugar, stir and let caramelize for a few minutes then toss in the toasted pecans and season with sea salt and chili pepper flakes.

Makes a great side dish for grilled salmon, steak or pork tenderloin. This would also make a great Thanksgiving or Christmas side dish…it’s delicious and it cooks so quickly!!!

Curried Pumpkin Soup

Yep, I’m still on a pumpkin/squash kick….and I’ve been pretty lazy about posting, so I’ll go ahead and start with our Thai inspired curried pumpkin soup. This recipe is so versatile and can be made vegan and gluten free. We made ours with chicken broth, half and half, and butter because we had a little bit of each that we wanted to use before it turned bad, but I actually think the vegan version might be better. Also, this soup was super easy to make…the hardest part was peeling the fresh pumpkin, but with a little patience our OXO Peelerdid the trick.

curried pumpkin soup

A little comfort food for a cool fall day.

Recipe

Serves 6 as entree.

1 smallish-medium pie pumpkin, peeled, seeded, and cubed
1 onion, chopped
1 tablespoon vegetable oil or butter
1 1/4 teaspoon curry powder (I think you could use a curry paste if you don’t have powder)
1 teaspoon chili pepper flakes
3 cloves garlic, minced
1/4 teaspoon nutmeg
8 cups of vegetable or chicken broth
1/2 cup coconut milk or half and half
3 tablespoons peanut butter
1 1/2 teaspoons Worcestershire sauce (optional, omit for vegan)
sour cream (optional)
cilantro, chopped, for garnish
salt and pepper, to taste

Instructions

1. In a large soup pot bring your chicken broth to a boil on medium-high heat and add your pumpkin. Depending on how big/small your pumpkin chunks are it could take 15-20 minutes.

2. While your pumpkin is cooking, in a saute pan combine butter or oil, onion, garlic, curry powder and chili pepper flakes over medium heat and cook until onion is tender and translucent, probably 5-7 minutes.

3. Once your pumpkin is tender go ahead and add the onion mixture, peanut butter, nutmeg and Worcestershire sauce and simmer for 15 minutes.

4. Remove from heat and slowly add coconut milk or half and half to the mixture. Blend until creamy using your hand blender.

5. Garnish with a dollop of sour cream and cilantro.

Note: Toasted peanuts or pumpkin seeds would also be a nice addition.

For other great pumpkin and squash recipes I really like this book.

  

Lasagna is for Lovers

With fall just around the corner it’s time to cozy up with some comfort food and a glass of big, hearty red wine. Here is my favorite lasagna recipe… and for you health nuts it’s vegetarian and gluten free.This recipe is based on one I found at Gluten-free Goddess. This recipe is incredibly forgiving and can make the most inept cook look like a culinary rockstar.

Ingredients

4 cups of your favorite marinara sauce (approx. 1 ½ jars) or make your own

1 box of uncooked lasagna noodles (I prefer the gluten free brown rice noodles for their heartiness)

4 heaping cups of homemade roasted vegetables, cube before roasting (broccoli, cauliflower, zucchini, onion, garlic, eggplant, and red bell peppers all work well in this recipe. I usually use a blend of all the above or whatever is in the fridge)

3-4 garlic cloves, minced

16 oz. ricotta cheese

½ cup shredded mozzarella

1 cup grated parmesan

1 8 oz. log of goat cheese, cut into slices

1 or 2 dashes of nutmeg

1 ½ T. fresh basil, minced

1 T. fresh Italian parsley, minced

 Instructions

1.  Preheat oven to 350 degrees Fahrenheit

2.  In large mixing bowl mix egg, ricotta, mozzarella, parmesan, nutmeg, garlic, basil, and parsley

3.  Prepare 9 x 13 inch baking dish by covering the bottom with approximately ½- ¾ cup marinara sauce.

4.  Layer 3 lasagna noodles over the marinara.

5. Spread ½ cheese mixture evenly over lasagna noodles

6. Spoon a layer of roasted vegetables over the cheese and spread evenly.

7. Layer 3-4 more lasagna noodles and cover with marinara (approx. 1 cup) and follow with the remaining roasted veg and cheese blend.

8. Layer the remaining lasagna noodles and press down with a large spatula. Cover with remaining marinara sauce. And finally lay the sliced goat cheese on top.

9. Bake uncovered for 50-60 minutes on the middle rack.

10. Let stand for a couple minutes before serving.

Tip: Make sure your noodles are completely covered in sauce, so you don’t end up with tough edges.

Cozy up and enjoy!!!