Recipe: Broiled Black Bean Cheese Burgers

Whether you're trying to avoid meat for Lent, or you're just looking for a "meatless Monday" meal, these flavorful black bean burgers will hit the spot. They make a great light dinner, or a nice healthy lunch. To cut the carbs, serve in toasted whole wheat pita pockets, instead of buns.

Broiled Black Bean Cheese Burgers

Ingredients:

Black beans. (Photo credit: Wikipedia)

1 can (15.5 oz) black beans (or 1 cup of soaked, cooked dry beans), drained
1 large egg, whisked
1/2 cup panko or whole wheat bread crumbs
1/4 cup finely chopped green onion
1/4 cup shredded cheese (your choice)
1/2 tsp cumin
1/4 tsp salt
favorite burger toppings and buns

Directions:

• Put the drained black beans in a bowl and smash them up with a fork.
• Add the remaining ingredients and stir until well combined.
• Turn on broiler and grease broiler pan lightly (or cover with tin foil).
• Divide the mixture equally and form patties with hands, patting until as firm as possible.
• Place on broiler pan about 6 inches below heat source and broil until the top gets crusty and browned slightly, then carefully flip and broil again until browned.
• Remove and serve on healthy bread choice with favorite toppings.
• Will make 2 to 4 patties depending on size.

Recipe: Healthy Quinoa Chipotle Bean Chili

This delicious and healthy recipe is packed with protein, fresh veggies, and spices for a flavorful, hearty winter meal that will fill you up without derailing your New Year's weight loss goals! For less salt and more flavor, cook your own beans instead of using canned - it's easy - just soak in cold water with a pinch of baking soda overnight, then drain, rinse, and cook for about 40 minutes to an hour before adding to the rest of the chili ingredients.

Healthy Quinoa Chipotle Bean Chili
(Serves 4.)

Ingredients:

This recipe contains lots of fresh, healthy veggies like these. (Photo credit: Wikipedia)

1/2 cup uncooked quinoa
1 Tbsp olive oil
1 celery stalk, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 small yellow onion, diced
2 Tbsp minced jalapeno pepper
2 garlic cloves, minced
1 tsp cumin powder
2 tsp ground coriander
1 tsp paprika
1 tsp dried chopped basil
1/2 tsp dried chopped thyme
1/2 tsp dried marjoram leaf
1/4 tsp chipotle pepper powder
1/8 tsp ground black pepper
1 bay leaf
3 cups water
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/4 cup tomato paste mixed with 3/4 cup water
1 Tbsp Worcestershire sauce
1/4 cup chopped cilantro (for garnish)

Directions:

1. If the quinoa is not pre-rinsed, soak the quinoa for 15 minutes, then rinse thoroughly and drain well. (If you do not do this it could taste bitter when cooked.)
2. Heat the oil on medium-high in a Dutch oven or large soup pot.  Add the celery, both bell peppers, and onion, and cook stirring for 3 to 5 minutes or until vegetables soften a little.
3. Add the jalapeno and garlic and cook for 1 minute.
4. Stir in the spices and herbs, and cook for 1 minute.
5. Add the water, beans, tomato sauce mixed with water and quinoa, bring to a boil, cover, and simmer 20 minutes or until quinoa is cooked. 
6. Stir in Worcestershire sauce, taste and adjust for flavor.
7. Serve hot in big bowls and garnish with fresh cilantro.

Recipe: Indian Spiced Lentils And Brown Rice

This hearty one-pot meal brings flavors of the Orient to your dinner table, with lots of pungent spices, brown rice, and lentils, and makes a good "Meatless Monday" recipe, or an excellent side dish for an Indian meal. This one may be adapted to the crockpot, or will cook fine on the stovetop in just about any type of pot.

Indian Spiced Lentils And Brown Rice
(Serves 2-3 as a main dish, or 6-8 as a side dish.)

Ingredients:

1 Tbsp butter
1 Tbsp olive oil
1 medium onion, diced small
1/2 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamon
1 bay leaf
1/2 cup brown rice
1/2 cup lentils, rinsed
2 1/2 cups water
1 Tbsp heavy cream (optional)

Directions:

1. In a large pot, put the butter and olive oil over medium heat, stirring until butter is melted.
2. Add the onion and cook just until softened, stirring often.
3. Add the salt, cinnamon, ginger, cardamon, and bay leaf, stir and cook for 1 minute, then add the brown rice and lentils, stirring to combine. 
4. Add the water, stir, turn heat to low, and cover the pot.
5. Simmer for 45 to 55 minutes or until the lentils and rice are tender and liquid has been absorbed. Remove from heat and stir in heavy cream if desired. Serve immediately.

Recipe: Pumpkin Corn Chowder

This delicious fall recipe brings out the savory side of pumpkin, and it's a great vegetarian chowder recipe with lots of tasty fall flavors like peppers, leeks, and corn. It's also a good way to use up leftover pumpkin that you didn't use in a pie or pumpkin bread or muffins. Try it as a side dish, or a light lunch on a "Meatless Monday," and enjoy the taste of fall!

Pumpkin Corn Chowder(Serves 4.)

Ingredients:

Pumpkin and Corn Chowder (Photo credit: FoodMayhem.com)

3 Tbsp extra virgin olive oil
2 leeks, cleaned and chopped
3 garlic cloves, finely chopped
2 medium bell peppers, chopped
2 1/4 lb. cooking pumpkin peeled, seeded, and cut into 1/2 inch pieces
1 1/2 tsp chopped fresh marjoram
1/4 tsp crushed red pepper
2 bay leaves
1/4 tsp salt
1/4 tsp ground black pepper
1 1/4 cup fresh or frozen corn kernels
6 cups vegetable broth

Directions:

•  Put olive oil in a large soup pot or Dutch oven over medium heat.
• Add the leeks and cook until tender, about 4 or 5 minutes, stirring often.
• Add the garlic and cook for 1 minute more, stirring constantly.
• Reduce the heat to medium-low, then stir in the green peppers, and cook until the peppers begin to soften, about 7 or 8 minutes.
• Now add the rest of the ingredients, turn the heat to low and simmer until the pumpkin is tender, about 20 to 30 minutes. Make sure the soup doesn't boil, just slowly simmers.
• Remove the bay leaves and serve hot.

Recipe: Grilled Garden Goodies Pizza

While it's still close enough to summer to find fresh eggplants and peppers at the farmer's market, and warm enough to grill out, try this delicious homemade pizza with lots of fresh veggies and unique grilled flavor. Great for "Meatless Monday," or if you must have meat, grill up a few natural sausages, slice, and add those for a protein boost.

Grilled Garden Goodies Pizza
(Serves 2-4.)

Ingredients:

Fresh pizza crust. (Photo credit: Wikipedia)

1 (12 inch) pizza crust (purchased or homemade)
2 Tbsp olive oil
1 small eggplant, scrubbed and sliced into thin circles
1 small sweet potato,  peeled and sliced into thin circles
1 sweet red bell pepper, seeded and sliced into thin circles
salt and pepper to taste
1 can (6 oz) tomato sauce (pizza sauce, marinara, or anything you like), or homemade sauce
6 oz. shredded mozzarella cheese
chopped fresh basil

Directions:

• Prepare grill to medium heat.
• Put the prepared eggplant, sweet potato, and red bell pepper in a large bowl, drizzle with the olive oil, and toss to combine.  
• Heat grill and put the veggies on and grill until softened but still a little firm; set aside.
• Flatten the pizza dough out on a work surface and brush with a bit of olive oil and sprinkle with salt and pepper.
• Grill for about 2 minutes, flip then grill another 2 minutes; remove to a pizza pan or baking sheet.
• Spread the tomato sauce over, then add mozzarella evenly over the top and the grilled veggies next, then top with the basil.
• Put pizza (on pan) back on grill just long enough to melt the cheese, then remove.
• Let sit for a few minutes before cutting and serving.

Recipe: Eggplant Italian Garden Pasta

Although it was far from a favorite of mine as a child, in recent years I've come around, and eggplant has now become a common ingredient in many of my summer dishes. The creamy texture and rich, mild taste of cooked eggplant is wonderful with another summer favorite - tomatoes. It goes great in many Italian dishes, such as this one, below, and is an excellent way to use up some of those excess summer veggies you have piling up in the fridge! This vegetarian recipe is a great idea for a "Meatless Monday" dinner, or add some fresh Italian sausage to the saute if you want to spice it up. Because eggplant cooks down so well, it is often hard to tell it is in the sauce, so it's a good way to "sneak" some into a meal even if your family doesn't care that much for eggplant.

Eggplant Italian Garden Pasta
(Serves 6.)

Long slender eggplants. (Photo credit: Wikipedia)

Ingredients:

2 yellow bell peppers
1 small eggplant, peeled and cut in 1/2-inch cubes
1 cup water
2 tbsp olive oil, divided
2 tbsp minced fresh oregano
2 tbsp capers
2 minced garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 plum tomatoes, seeded and chopped
12 ounces bucatini or linguine
3/4 cup grated Romano cheese

Directions:

• Turn your broiler on to preheat, setting the rack at about 6 to 8 inches. Choose a broiler pan or baking sheet and cover it with foil.
• Cut bell peppers in half lengthwise, remove inside membrane and seeds. Place halves skin side up on prepared pan. Put under broiler for about 8 to 10 minutes or until blackened. (You can also do this on a preheated grill if you wish.)
• Turn oven to bake at 425 degrees.
• Remove pan from oven and carefully place peppers (while still hot) in a Ziploc bag, seal, then let stand for 15 minutes. Peel off the skin and charred bits, then cut into strips and set aside. 
• Arrange eggplant cubes in a 2-quart baking dish in one layer. Pour 1 cup water over the eggplant and bake in 425 oven for 30 to 35 minutes or until tender, adding water as needed. Remove from oven and set aside.
• Heat 1 tbsp of oil in a large nonstick skillet on medium-high heat. Add capers, oregano, and garlic and sauté for one minute. Stir in salt, black pepper, cooked eggplant, roasted bell peppers, and tomatoes. Cover skillet and reduce heat, simmering 15 minutes and stirring occasionally.
• Cook pasta according to package directions. Drain pasta over a bowl, reserving 1/2 cup of this cooking liquid.
• Toss pasta with remaining 1 tablespoon oil, then add to bowl with eggplant mixture; add reserved cooking liquid to coat the pasta; toss. 
• Sprinkle with grated Romano cheese and serve immediately.