Monthly Archives: January 2014

  • Pumpkin and Black Bean Sliders with Avocado-Hummus

Pumpkin and Black Bean Sliders with Avocado-Hummus

Posted on January 27, 2014

I think it’s safe to say that Seattlites have gone a little bit crazy over the upcoming Super Bowl. The city is buzzing with excitement and it seems to be all anyone can talk about. But me? Well, I’m mostly excited about the food.

When I think of Super Bowl party food, healthy eating doesn’t necessarily come to mind. There is generally a lot of meat and cheese involved. Not that there is anything wrong with that. I’m certainly not one to turn down meat and cheese. But this year I wanted to make something that was not only healthy, but would also satisfy vegetarians and non-vegetarians alike. So I turned my favorite veggie burger recipe from Sara at Sprouted Kitchen into the ultimate party food: sliders.

One common complaint I hear about veggie burgers is that they tend to be dry and fall apart when you cook them. But not these. They have pumpkin puree in the mix, which keeps the burgers very moist (sorry, had to say it). If you’re a pumpkin hater, don’t worry because you really can’t taste it here.

I dressed up these sliders with an avocado-hummus. Mostly because I couldn’t decide whether to top them with guacamole or hummus, so I just combined the two into one spread. That was a good decision on my part because holy YUM. You’ll end up with more avocado-hummus than you’ll need for the sliders, but that’s not a bad problem to have because it’s the perfect dip for tortilla chips or vegetables.

Let’s talk buns for a minutes. Most large grocery store chains now carry mini-sized burger buns. But if you can’t find any, you can certainly make your own like I did here. Just use a biscuit cutter or round cookie cutter to stamp out small circles from full-sized buns or slices of bread. And don’t worry about the scraps. They can be saved in your freezer for making bread-crumbs or croutons at a later date. Or ditch the buns entirely and serve these patties over a bed of mixed greens for an equally delicious, lower carbohydrate option.

Cheers,

Liz

Recipe adapted from Sprouted Kitchen

Pumpkin and Black Bean Sliders with Avocado-Hummus

Yield: Makes 8 sliders

Pumpkin and Black Bean Sliders with Avocado-Hummus

Ingredients

  • For the Avocado-Hummus
  • 1 avocado, halved and seeded
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons tahini paste
  • 3/4 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika

  • For the Patties
  • 2 garlic cloves
  • 3 scallions, white and light green parts only
  • 1/2 cup pumpkin puree
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 3/4 tsp. salt
  • 1 cup cooked and cooled brown rice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 tablespoons flaxseed meal
  • Scant 1/3 cup Panko bread crumbs

  • For the Sliders
  • 8 mini-sized burger buns
  • Mixed greens
  • Sliced tomatoes

Instructions

  1. Make the avocado-hummus. Scoop out the flesh of the avocado and add it to the bowl of your food processor with the blade attachment. Add the remaining ingredients to the bowl and process until everything is smooth and well combined. Transfer the avocado-hummus to a small bowl. Cover and refrigerate until you’re ready to use it. The avocado-hummus can be stored in the refrigerator for up to 2 days.
  2. Make the pumpkin and black bean patties. In your food processor with the blade attachment (no need to clean out the bowl from above), combine the garlic, scallions, pumpkin puree, 2 tablespoons of the extra-virgin olive oil, chili powder, cumin and salt. Add the brown rice, half of the black beans, flaxseed meal and bread crumbs. Pulse 5-6 times to combine. Add the rest of the black beans and pulse another 2-3 times. You want some larger flecks of beans remaining, so don’t pulse the mixture so much that it makes a uniform paste. Remove the mixture from the food processor (it will be slightly tacky). Form it into eight 1/2-inch thick patties. Place the patties on a parchment paper lined baking sheet and chill them into your refrigerator for about 30 minutes.
  3. Cook the patties. Heat the remaining olive oil in a large non-stick skillet over medium-high heat. Add the patties and cook them about 2-3 minutes per side, or until a light brown crust is formed. Remove from the heat. Patties can be stored in an airtight container in the refrigerator for up to 2 days and re-heated before serving.
  4. Assemble the sliders. Place the patties on your mini-sized burger buns and top with about a tablespoon of the avocado-hummus. Add any other toppings that you like (mixed greens, tomatoes, etc.). Serve and enjoy.

Notes

1. You can freeze the leftover pumpkin puree for later use.

2. To make the patties gluten free, substitute course oat flour or your favorite gluten free bread crumbs for the Panko bread crumbs.

3. You can substitute the flaxseed meal with oat flour, almond meal, wheat germ or extra Panko bread crumbs.

https://www.floatingkitchen.net/pumpkin-black-bean-sliders-with-avocado-hummus/
  • Chicken Parmesan Meatball Subs

Chicken Parmesan Meatball Subs

Posted on January 21, 2014
Category:

Everyone needs a few go-to recipes in their cooking arsenal. The type of recipes that you know will never fail. And that will always be a crowd pleaser.

For me, it’s these Chicken Parmesan Meatball Subs. I’ve been making them for several years now and I have yet to tire of them. Which is really saying something. Because not too many recipes make it into heavy rotation in my house.

This recipe comes together very quickly, making it perfect for a weeknight meal. And these subs are equally as much of a hit with kids, adults and rowdy football fans alike. Seriously. Everyone always loves these Chicken Parmesan Meatball Subs.

And if you’re not feeling the sandwiches, toss the meatballs and tomato sauce with some freshly cooked pasta for a hearty dinner. It’s a win-win situation.

Cheers,

Liz

Recipe adapted from Rachael Ray

Chicken Parmesan Meatball Subs

Yield: Makes 6 subs

Chicken Parmesan Meatball Subs

Ingredients

  • For the Meatballs
  • 1.25 lbs ground chicken (can also substitute ground turkey)
  • 1 tablespoon grill seasoning blend
  • 1 egg
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup bread crumbs
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoon extra-virgin olive oil

  • For the Sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, peeled and minced
  • 1/4 tsp. red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 1 cup chicken stock
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 cup fresh basil, chopped

  • For the Subs
  • 6 sub rolls
  • 6 slices provolone cheese

Instructions

  1. Pre-heat your oven to 425 degrees. Lightly coat a large rimmed baking sheet with non-stick spray and set aside.
  2. Make the meatballs. In a large bowl, combine all of the ingredients for the meatballs. Mix until everything is just combined, being careful not to over mix (your hands are the best tool for this job!). Shape into small balls, using about 2 tablespoons of the mixture per ball, and place them on your rimmed baking sheet. You should end up with about 18-20 meatballs. Transfer to your oven and bake for 15 minutes.
  3. Meanwhile, make your sauce. In a large heavy bottom sauce pan, warm the olive oil over medium-high heat. Add the minced garlic and sauté until it becomes fragrant, about 1-2 minutes. Add the red pepper flakes and sauté for another minute. Add the crushed tomatoes, chicken stock, salt and pepper. Turn the heat down to maintain a simmer and cook for about 10 minutes, stirring frequently.
  4. Once the meatballs are cooked, remove them from the oven and carefully transfer them to your pot of simmering tomato sauce. Stir in the fresh basil. Allow the meatballs to simmer in the sauce for about 5 minutes. Remove from the heat and set aside.
  5. Assemble the subs. Pre-heat your broiler. Cut the sub rolls in half lengthwise, but do not cut them all the way through (leave one side attached). Place the opened sub rolls cut side up on a broiler-safe baking sheet and slide them under the broiler for 1-2 minutes, or until they are very lightly toasted. Remove from the oven and place 3 meatballs and a couple tablespoons of sauce inside each sub roll. Lay a slice of provolone cheese on top of the meatballs. Place the subs back under your broiler for another 1-2 minutes, or just until the cheese is melted. Remove from the oven and serve immediately.
  6. Leftover meatballs can be stored in an airtight container in the refrigerator for 2-3 days.
https://www.floatingkitchen.net/chicken-parmesan-meatball-subs/

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