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Turkey Patties

/2 Comments/in Recipes /by Linda

I am calling these patties and not burgers because they are not designed to be eaten between two slices of bread. They are delicious just as they are; on a plate, as a clean lean protein. Add some vegetables, some lentil salad, a green salad, and you have a meal that will fit in well with just about any diet plan.

Ingredients:
1.5 lbs ground turkey
1 C shredded carrot
1 small onion chopped fine
2 tsp. cumin
1 Tbs chili powder
2 tsp. garlic powder
1 tsp. salt
Season with pepper

Directions:
Mix all ingredients together well and form into patties – it will make 4 large, or 5 medium sized burgers. Cook in a hot skillet the same way you would a hamburger.

French Lentils with Feta

/0 Comments/in Recipes /by Linda

French lentils with Feta

This is such a yummy dish I get raves every time I make it. I feel a little guilty though, because it is SO easy to make. It does not take long either. French lentils cook quickly, requiring only about 20 minutes to cook! This dish keeps well, so make enough to have some leftovers. The flavors develop once all of the ingredients are in, so don’t be too quick to add more salt. Also, all you would have to do to make this recipe vegan is omit the feta; just add a bit more of the other stuff. It still comes out a real winner!

Ingredients:
• 5 cups cooked **French lentils, cooled
• 1 15oz jar marinated artichoke hearts, drained and cut into smaller pieces, liquid reserved
• 1/2 C sun dried tomatoes, cut into thin strips
• 1/2 medium red onion, diced
• 1 bunch parsley, chopped (about 1 cup)
• 8oz crumbled feta cheese
• Freshly ground pepper
• Salt only if necessary – the feta and artichokes usually have enough salt for the whole dish

Directions:

1. Begin with a bowl full of cooled lentils. These can be made a day or two ahead.
2. Add artichoke, tomatoes, parsley, onion, and mix well.
3. Add crumbled feta and pepper and mix some more.
4. Taste for seasoning. Add salt if desired, or add some of the reserved artichoke marinade.

**How to cook the lentils
Rinse lentils thoroughly. Place in a pot with water to cover more than twice the depth of the lentils. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are just tender, 12 to 20 minutes. Drain and let cool uncovered.

Spring Vegetable Soup

/2 Comments/in Recipes /by Linda

This spring vegetable soup is fast, easy, nutritious and delicious – just the way I like it. It is also perfect for spring time since all of the ingredients are readily available. To make a vegan version just substitute olive oil and one of the non-dairy cream options for the dairy. For a Thai spin, use the coconut milk and add some Tom Yum paste, kaffir lime leaves, ginger, and galangal. Oh, and LOTS of red pepper flakes!

INGREDIENTS

•    2 T  butter or olive oil
•    1 pound leeks, chopped
•    1 onion, chopped
•    2 quarts water
•    3 large potatoes, chopped (I leave these out since I am allergic to them)
•    2 large carrots, chopped
•    1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
•    1/3 cup uncooked long-grain white or brown rice (if desired)
•    3 teaspoons salt
•    1/2 pound fresh spinach
•    1 cup heavy cream or toffuti soy sour cream or coconut milk.

DIRECTIONS

1. Melt the butter/oil in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 20-30 minutes, until vegetables are tender.
3. Stir spinach and cream into the soup mixture, and continue cooking about 5 minutes before serving.