Saturday, May 28, 2011

Quinoa Burgers

1 C quinoa
2 C water

Cook just like rice. When it comes to a boil, reduce heat to low and cover. Simmer about 15 mins or until all water is absorbed.

3/4 C shredded cheese (any cheese that you like, we use sharp cheddar)
1/2 C cottage cheese
1 Med. carrot shredded fine
3 eggs
3 T flour (I use rice flour for the gluten free version)
2 green onion finely chopped
1/2 tsp splenda or sugar
1/4 tsp pepper
1 tsp. cumin
1/8 tsp salt
1/8 tsp garlic powder

Combine all ingredients and add cooked quinoa. Heat a skillet and add olive oil. Pour some of the mixture like a pancake if the mixture is thin or form into patties just like a hamburger if your mixture is less moist (depends on the cottage cheese, sometimes mine are too wet to form into patties- in this case I just pour it in like batter- they turn out the same either way). Fry in olive oil flipping half way through until the burgers are browned and crispy on the outside and firm.

We eat these with a little light sour cream mixed with bbq sauce, they are soooo yummy! Even my super picky Addison liked them.

Gluten Free Chocolate Chip Cookies

1 C butter
3/4 C sugar
3/4 C brown sugar
2 eggs
1 tsp vanilla (make sure it's gluten free or clear)
1/2 C coconut flour
1 C brown rice flour
1 C white rice flour
(or you can use 2 1/2 C rice flour instead of all the different kinds, we just like it best with all 3)
1 tsp. baking soda
2 tsp xanthan gum
1 tsp. salt
1 bag chocolate chips

Make just like a regular cookie- cream butter and sugar first then add eggs. Add rest of ingredients. Bake 350 for 10-12 mins.

Ethan actually requested these for his birthday treat at school because they "taste better than regular ones" so all you gluten-eaters will love them too, I promise!

Gluten Free rolls/popovers

4 T. shortening
3 T. Honey
2 eggs
1 T. yeast
1 C sour cream
1/2 C potato starch or flour
1 C cornstarch
1/2 tsp. baking soda
1 T baking powder
2 tsp. xantham gum
3/4 tsp. salt
3/4 tsp. vinegar

Preheat oven to 350. Combine all ingredients.
Mix well to remove all lumps. The dough will be quite wet. Scoop into greased muffin tin. Bake 18-20 mins. or until golden on top and toothpick inserted in center comes out clean.

Thursday, May 5, 2011

Quinoa and Black Bean Salad

For the salad:

1 C uncooked quinoa
1 (14oz) can black beans, drained and rinsed
1 red pepper, chopped ( I usually use about 3 chopped tomatoes instead but both ways are awesome)
1/4 C fresh cilantro, finely chopped
2 green onions chopped
1 C fresh corn
1 small avocado, chopped into 1 in. pieces

For the Dressing:

4-5 tbs. of fresh lime juice (juice from two limes)
1/2 tsp kosher salt, or to taste
1/2 tsp. freshly ground pepper
1 garlic clove, minced
1/4 C fresh cilantro, finely chopped
1/2 C extra virgin olive oil
1/2 tsp ground cumin, or more to taste

1. cook 1 cup quinoa in two cups of water (just like you would cook rice) usually about 15 mins, covered until all water is absorbed.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 mins. Fluff with a fork. Add the beans and vegetables and toss well

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

I actually like this salad hot but it is really good cold too.