Catching Up On Some Recipes

While I have a few minutes on the computer... (Everything in this blog thus far has been typed from my phone but it's a bit tedious for recipes!)

Stuffed Mushrooms (adapted from Moosewood Restaurant Low-Fat Favorites)

1 lb mushrooms (I used baby portabella)
1 c. finely chopped onions
2 cloves garlic, minced or pressed
2 tsp. olive oil
3 tbsp. chopped fresh basil or 1 tbsp. dried
1/2 c. chopped fresh parsley
3/4 c. bread crumbs
Salt and pepper to taste

Rinse the mushrooms well and pat dry. Remove the stems. Chop stems and set aside.

Preheat the oven to 450.

In a large skillet, saute the onions and garlic in the oil on medium heat for about 8 minutes until golden. Stir in the stems and continue to cook for another 2 minutes. Add the basil, parsley, bread crumbs, salt and pepper. Cook for another 2-3 minutes, stirring constantly.

Fill each mushroom cap with the bread crumb mixture. Arrange on a cookie sheet sprayed with Pam. Bake uncovered for 15-20 minutes, until the mushrooms begin to release their juices and the filling is browned and crunchy.


Greek Spinach Rice Balls (adapted from Moosewood Restaurant Low-Fat Favorites)

10 oz frozen chopped spinach, defrosted
1 c. chopped green onions
2 tsp. olive oil
2 c. cooked brown rice
2 tsp. dill
1 1/2 tbsp. lemon juice
Salt and pepper to taste
1 c. bread crumbs

Squeeze excess water from spinach. Lightly saute green onions in the oil about 5 minutes, until softened and lightly browned.

Preheat oven to 350.

In a large mixing bowl, combine the spinach, green onions, rice, dill, lemon juice, salt, and pepper. Mix well.

Spray a baking sheet with Pam. With dampened hands, roll balls out of the mixture about the size of a ping-pong ball. The balls should be firm. Roll each ball in bread crumbs and place on the baking sheet about an inch apart. Bake for 20-25 minutes until heated through and crisp on the outside.


Chili "Burgers" (adapted from Moosewood Restaurant Low-Fat Favorites)

1 c. chopped onions
4 garlic cloves, minced or pressed
2 tsp. olive oil
1/2 c. grated carrots
1 1/2 tsp. chili powder
1 tsp. cumin
2 cans (15 oz) pinto beans, drained
2 tbsp. mustard
1 tbsp. soy sauce
2 tbsp. ketchup
1 1/2 c. oats
Salt and pepper to taste

Saute the onions and garlic in the oil about 5 minutes, until the onions begin to soften. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes.

Mash the beans (I pulsed them in my food processor). Add the mustard, soy sauce, ketchup, and sauteed vegetables. Mix in the oats, salt and pepper.

Moisten your hands and form the burger mixture into 6 patties. Cook on medium-low 5-8 minutes per side.