Amaranth Black Bean Patties

I am not sick of amaranth yet.  This will, however, be the last post on this minuscule seed for awhile. 


I am on a mission to make my life both more nutritious and convenient.  My children and I are in school all day.  We all prefer brownbagging over scrambling to find something that we consider acceptable outside the home.  These amaranth patties are easy to take with you.  Pack them alongside a vegetable salad and you are in for a delicious lunch.  They taste great hot off the griddle or at room temperature the next day.  Here are some other make-ahead dishes you might enjoy at school or at work:

• Tortilla Chip Strata
• Zucchini Cheese Casserole
• Tuna Vegetable Patties
• Edamame Avocado Sandwich Spread

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Amaranth Black Bean Patties (makes 12) 2 cups of cooked amaranth*, cooled enough to handle 1 cup cooked black beans 2 tbsp green onions, chopped 1/4 cup cilantro, chopped 1/2 cup Mexican cheese, shredded  1/4 cup egg whites 2 tbsp pepitas (optional) 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp sea salt Olive oil for griddle *The amaranth should be cooked according to packaging.  I use a 1:1 water to amaranth ratio. Otherwise it cooks like rice:  simmer covered for about 15 minutes, then turn off the heat and set aside for 10 minutes before fluffing with a fork. Mix all the ingredients together in a large bowl Take 1/4 cup of the mixture and form into a patty.  Continue with the remainder of the mixture until until it is all gone. Heat a griddle on medium-high (400F) Coat with olive oil Gently place patties on the griddle without overcrowding. Fry patties for about 6-8 minutes on each side.  Handle them carefully when the first side is ready to be flipped so that they don't fall apart.  They should be golden and feel somewhat firm when tapped with the back of the spatula. Serve right away with some guacamole or fresh salsa or let cool and refrigerate Printable Recipe

Make-Ahead Meal: Tortilla Chip Stratta

Make-ahead dishes are the key to a smooth holiday season. I love coming up with a meal that can be made the night before and still garners spectacular reviews.



My study group enjoyed this casserole dish while we prepared for our upcoming final in Pathophysiology--I won't bore you with the details, or you might lose your appetite. They loved the Stratta though, and asked for the recipe. Serve it to your family and guests, just leave the medical talk off the table and they're sure to enjoy their meal.:-)

Tortilla Stratta A Stratta is usually made with bread but tortilla chips work really well as a replacement. This is the perfect make-ahead dish for brunch or lunch. It tastes even better as leftovers. This recipe doubles up beautifully if you want to feed a crowd. 4 cups of crushed tortilla chips 1/2 cup sliced black olives 8oz tomato sauce 1/4 cup spicy salsa 2 cups lowfat milk 1/2 cup sour cream 1 cup shredded cheese (mexican mix or medium cheddar) 3/4 cup egg white 3 large eggs, beaten 1/2 cup cilantro, chopped 1/4 cup red onion, finely chopped 1/2 cup cherry tomatoes, halved 1 cup cooked black beans 1 cup frozen white corn kernels, thawed 1/2 tsp ground cumin The night before: Oil a lasagna glass or ceramic dish. Combine the chips, olives, tomato sauce, salsa in a large bowl. In another bowl add: the milk, sour cream, shredded cheese, egg whites, beaten eggs and cumin. Mix well. Then, combine it with the chip mixture. Add the cilantro, onion, tomatoes, black beans, and corn. Mix thoroughly and pour into your prepared dish. Cover and store in the fridge overnight. The next day: Preheat oven to 375F. Take the dish out of the fridge and let it sit out for about 20 minutes to warm to room temperature. Bake in the oven for 1 hour or until golden and puffy. Let cool for about 15-20 minutes before serving. ~serves 6-8~

Similar recipes:
White Bean Crustless Quiche with Fennel
Gluten Free French Toast Casserole
Potato Spinach Crustless Quiche

Delicious Lunch for Busy People

There are not enough hours in a day. We're all running around from one obligation to another. I juggle a lot of things: my schooling, lovely walks with my husband, my four kids' busy school and social life and our everyday nutritional needs. Eating healthy becomes a huge challenge, especially for the gluten-sensitive and the health-conscious. I recently purchased my first box of Quinoa Flakes and have been exploring ways to incorporate this ingredient into some convenient dishes. This vegetarian lunch or brunch dish is a great option for a packed lunch or a cozy family gathering. It comes together in no time and the results are fantastic. Enjoy!

Crustless high protein Quiche with Quinoa Flakes Have fun with this recipe. Replace the chopped spinach with any leftover cooked vegetables you have on hand. Although I am singing the praises of Quinoa Flakes, they can be replaced with your favorite GF breadcrumbs. 8 oz chopped frozen spinach, thawed 8 oz lowfat plain cottage cheese 8 oz lowfat sour cream 4 eggs 1/2 cup egg whites 1/2 cup shredded mozzarela cheese or italian cheeses 1/2 cup quinoa flakes 1/4 tsp sea salt 1/2 tsp garlic powder Preheat oven to 375F Mix all the ingredients together in a large bowl. Transfer mixture to a pre-oiled lasagna pan Bake for 50-55 minutes. Let cool 5 minutes before slicing. Leftovers are great cold.

Similar recipes for your enjoyment:
Potato Spinach Crustless Quiche
Spaghetti Squash and Quinoa Bake
Zucchini Cheese Casserole

A New Twist on Corn Muffins

This muffin recipe is a new twist on an old favorite. Cornbread enjoys quite a following of loyal fans. As much as I enjoy a slice occasionally, I don't usually go out of my way to eat it. But it seemed like the perfect accompaniment for the vegetable soup I was making. A few tries yielded these savory muffins.



The addition of the cheese makes them very satisfying. All you'll have to do is add a bowl of steaming soup for a truly memorable winter meal.

Pumpkin Cornmeal Muffins (makes 12) If you are not concerned about gluten, substitute the brown rice flour, sorghum flour, and xantham gum for 3/4 cup of all-purpose flour instead. 1/4 cup olive oil 1 teaspoon agave nectar or honey 1 cup pumpkin puree 1 1/4 cup soymilk or regular milk 1 large egg, beaten 1/3 cup egg whites 3/4 cup cornmeal 1/2 cup brown rice flour 1/4 cup sorghum flour 1/4 teaspoon xantham gum 1 tablespoon baking powder 1 teaspoon oregano 1 teaspoon sea salt 1/2 cup shredded cheese (such mexican blend or mild cheddar) 1 1/2 teaspoons finely diced jalapeno peppers (optional) Preheat oven 375F. Oil muffin pan Mix all the first 6 ingredients in a bowl. Mix the next 7 (cornmeal-salt) in a larger one. Combine the wet ingredients into the dry ones and mix until almost combined. Add the cheese and, if using, the jalapeno pepper. Mix until combined and divide the batter equally in the pan. Bake for 20 minutes or longer (check with a toothpick to see if they are done-- toothpick should come out clean).

Here are some great soups to pair up with these muffins:
Butternut Squash and Lima Bean Soup
Creamy Black Lentil Soup with Kale

The Perfect Way to Start The New Year

Years ago, when we lived closer, my sister and I used to get our families together for New Year's Eve. We'd eat, drink, and play board games. In the morning, my sister and I would prepare a brunch: a cozy way to usher in a new beginning. I miss those yearly rituals.

My sister lives too far for that sort of thing these days, but my husband and I still carry on the tradition with our kids: a special dinner preceded and followed by various board games. In the morning we go for a long walk, eat a wonderful brunch and phone our extended families to express season's greetings.

I am always on the look out for new dishes to serve on the very first day of the year. This crustless quiche is perfect for any meal. It makes great use of leftovers. A mixture of pre-roasted potatoes and sauteed spinach mingles beautifully with cottage cheese and eggs to form the perfect brunch center piece.

Potato Spinach Crustless Quiche (serves 6-8) 1 1/2 cups sauteed chopped spinach 1 1/2 cups roasted potatoes, diced size 16 oz lowfat cottage cheese 1/2 cup egg whites 3 eggs 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/2 cup shredded cheese (mild cheddar or italian mix) 3 tablespoons GF breadcrumbs Preheat oven 375F Oil a ceramic lasagna dish Mix all the ingredients in a large bowl. Transfer to the baking dish. Bake for 1 hour. Let cool for 10 minutes before serving.

More dishes for a New Year's Brunch:
Quinoa Spaghetti Squash Casserole
Eggs with Asian Tomato Salad

Pear Butter and Muffins

I came upon a cornucopia of pears through my CSA and decided to turn them into a light pear butter. Pears take on the loveliest velvety texture when baked and blended. It reminds me of the baby fruit purees I use to make for my children--yes, I would lick the leftovers. Since silkiness is provided by mother-nature, I just have to add the right complementary ingredients for my fruit spread. I chose maple syrup to provide some additional sweetness and richness, but the spices are really what makes this recipe special.



The batch will yield two jars. You can enjoy it as a spread or a nice change from applesauce. I used one jar for our morning toast and then turned the rest into a batch of delicious gluten-free pear muffins.



My kids loved them and immediately requested another batch.

Oven-Baked Pear Butter The Pear Butter is vegan. 4 cups ripe pears, peeled and sliced 1/4 cup maple syrup 2 teaspoon orange zest juice of one orange (1/4 cup) 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cardamom 1/4 teaspoon freshly ground nutmeg Preheat oven 350F. Mix all the ingredients in an oiled ceramic dish (lasagna pan). Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 20 minutes. Transfer pears to blender and pulse until smooth. Cool and transfer to jars. Refrigerate for up to a week.

Pear Butter Muffins (makes 12) 1/2 cup almond meal 1/2 cup millet flour 1 cup[ brown rice flour 1/2 teaspoon xantham gum 1/4 teaspoon salt 3 teaspoons baking powder 1/2 cup Sucanat (evaporated cane juice) or granulated sugar 1 cup Kefir or other liquid yogurt (buttermilk will work fine) 1/2 cup egg whites 2 tablespoons canola oil 1 teaspoon GF vanilla extract 6 tablespoons pear butter 1/4 cup walnut pieces Preheat oven 375F. oil a muffin pan. Mix the first seven ingredients in a bowl. Mix the next 4 ingredients (yogurt-vanilla extract) in a bowl. Incorporate the wet ingredients into the dry ingredients and mix well. Divide half the batter into the twelve muffin cups. Add 1/2 tablespoon of pear butter on top of each muffin. Then, top each dollop of pear butter with the remaining batter. Top each muffin with a sprinkle of walnut pieces and bake for 25-30 minutes or until nice and golden. Let cool for about 10 minutes before serving or transferring to a platter.

Similar recipes for you to enjoy:
Pumpkin Butter with Candied Ginger
Simple Fig Jam

My Love Affair with Cranberries

I have started a love affair with cranberries this year. Oh, I have always loved them but this season I am rediscovering the pleasures of adding their tartness to an array of dishes and baked goods.



Orange, whether zest or fresh squeezed juice, brings out their loveliness even more. Too often, they are limited to make a shy gooey appearance out of a can at Thanksgiving. No offense to the canned-cranberry-sauce lovers out there, but this does no justice to this beautiful fruit. I am partial to scones, muffins and bread bursting with citrus and chunks of these bright red berries. And, when it comes to my Thanksgiving table, I follow in my sister's footsteps and make a delicious homemade cranberry-blueberry sauce which she introduced me to many years ago. My kids eat it by the bucket-full so I always double the batch.

This year, I have discovered a new recipe for Cranberry-Orange Bread. The aroma that fills my house as I type this post is simply indescribable. You'll have to bake a loaf to find out for yourself. Be warned: it must be left alone to cool for an hour before being sliced--not an easy thing to comply with when the sweet enticing smell teases you mercilessly.

So what is so different about this bread that warrants such passion on my part? The batter for one is sweet with orange pulp and a pillowy texture. The cranberries are crushed while still frozen, thereby providing the perfect cranberry flavor to bite ratio. The pulpy juice of fresh oranges makes such a delightful difference in the intensity of flavor and texture.



This recipe was based originally on an America's Test Kitchen recipe.

Cranberry Orange Bread (makes 1 loaf) If you are not concerned about the gluten you can make this recipe using 2 cups all-purpose flour (just omit the xantham gum) instead of the first 5 ingredients. If you are gluten free but would rather use a baking mix feel free to do so but don't forget to add the xantham as indicated in the recipe. I like the addition of almond meal but I have made this loaf entirely with Bob's Red Mill GF mix before with excellent results. 1/2 cup brown rice flour 1/2 cup garbanzo bean flour 1/2 cup almond meal 1/2 cup millet flour 1 teaspoon xantham gum 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoon baking powder 1/4 teaspoon baking soda 3 tablespoons canola oil 3 tablespoons unsweetened applesauce 2/3 cups fruit flavored kefir yogurt, or other liquid yogurt (buttermilk is a good substitute) 1/3 cup freshly squeezed orange juice with pulp 1 tablespoon of orange zest 1 large egg, beaten 1/4 cup agave nectar, or honey 1/2 cup of crushed frozen cranberries 1/2 cup walnut pieces Preheat oven 375F Oil a loaf pan Mix all the first 9 ingredients together in a bowl. In another bowl: mix the oil, applesauce, kefir, juice, zest, egg and agave nectar until well combined. Incorporate the wet ingredients into the dry ingredient bowl. Add the cranberries and nuts and mix thoroughly. Transfer batter to prepared loaf pan. Bake for 1 hour and 10 minutes. Check for doneness after an hour by inserting a knife in the center. Blade should come out clean. Let cool for an hour before slicing.

Artsy-Foodie's Tip: Make this recipe into muffins for a nice individual treat. Reduce the baking time to 30 minutes instead.





Stop by for a visit later on this week for a wonderful apple-cranberry salad dressing recipe...

Black Forest Bread from Living Without Magazine

This is not my recipe but I'm compelled to share it with you. I came across this bread in a wonderful magazine called Living Without. This periodical is well-written and informative: an all-around great resource for people with food allergies or sensitivities as well as just-plain-adventurous cooks. I sampled a half-dozen recipes from the last issue and was pleased with every single one of them.



This rich bread is a real delight right out of the oven. My kids enjoyed a slice with some chocolate spread, thereby reaffirming their philosophy that you can never have too much chocolate. The aroma which overtakes your home is reason enough to make a loaf, but the texture and amazing flavor you'll savor is the true reason why you should go through the trouble. Frankly, gluten-free or not, anyone would enjoy a warm slice. It has the feel and richness of a chocolate brioche. My children have made it clear that they want to see this bread make repeat appearances in our kitchen.



Black Forest Bread adapted from Living Without Magazine (makes 1 loaf)
3/4 cup chickpea flour
3/4 cup cornstarch
1/2 cup cup brown rice flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 tablespoon xantham gum
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons dry yeast
3 tablespoons melted butter
1 cup water
1 teaspoon apple cider vinegar
3 large eggs, beaten
1 teaspoon GF almond extract


Oil a loaf pan

In a mixer combine all the dry ingredients and mix on low speed then add the melted butter. Mix some more while you prepare the wet ingredients. In a bowl combine the water, vinegar, beaten eggs, and almond extract. While the mixer is on low speed, add the wet ingredients into the dry ones. Then increase the speed and let it run for about 5 minutes. Transfer the batter to the oiled loaf-pan. Cover with a clean towel and let it rise for 30 minutes. During that time preheat the oven to 375F.

Bake the bread in the center of the oven for 40 minutes or until a nice crust has formed on top and bottom sounds hollow when tapped.






Artsy-Foodie's Tip: This bread is perfect for french toast. Plan ahead, slice it thick and freeze some slices for your weekend brunch.





More Delicious bread recipes...
Gluten Free Oatmeal Bread
Almost Challah

What To Do with Spaghetti Squash?

Lets talk about a weird vegetable: Spaghetti Squash. This impostor for spaghetti is from the winter squash family. It originated in North or Central America. This vegetable is often used as a replacement for pasta in dishes with an Italian flare. I am one of those cooks who refuses to look at things for what they are. I, therefore, cannot get myself to pour a jar of tomato sauce on cooked spaghetti squash. The rebel in me screams out for a less obvious use, something a little more unique like Spaghetti Squash and Quinoa Bake.



This dish is based on a Persian Kuku, an egg dish similar to a thick frittata. It's a perfect accompaniment to soup for a light dinner.



It requires some advance preparation since both the quinoa and spaghetti squash need to be cooked ahead of time. Cook the squash and quinoa earlier in the day or even better the day before.



Spaghetti Squash and Quinoa Bake (serves 8)


4 cups of cooked spaghetti squash (1 large)
16oz lowfat cottage cheese
1/2 tablespoon olive oil
2 tablespoon mild pepper, chopped fine
1/2 cup onion, finely chopped
1 teaspoon salt
2 cups cooked quinoa
1/2 cup egg whites
4 large eggs, beaten
1 cup shredded cheese (mexican blend)
2 teaspoon dry dill

Preheat oven 375F
Pre-oil a deep ceramic baking dish (large lasagna dish).

Heat the oil in a pan over medium flame. Add the pepper and onion. Saute, stirring often, until caramelized (about 10-15 minutes).

Mix all the ingredients in a large bowl. Transfer to the pre-oiled dish and bake for 1 hour 20 minutes or until the bake is set and the top is golden. If you would like to reduce the cooking time to an hour, use two deep pie dishes instead of the large lasagna dish.



Artsy-Foodie's Tip:
Before cooking quinoa, make sure you rinse the grain really well in a colander. Quinoa has a soapy coating called Saponin which tastes quite bitter. In the U.S., most of the quinoa sold has already been pre-soaked for convenience, however a good rinse is extra insurance.

Tweaked Apple Scones

Scones are always a favorite around here. My goal is to keep things as varied as possible which means experimenting with many ideas. I start with a concept and go from there. Sometimes, I succeed on the first try. At other times, I have been known to bake the same thing three times in a row just to tweak a recipe ever so slightly until it meets my idea of perfection.



My first batch of apple scones this week was good but not great. The apple flavor I was looking for wasn't coming through enough and the texture was too much like muffins. I played around with it all morning until it was just right.



Apple Scones (makes 10)
If you are not concerned about gluten or wheat, you can use 1 cup all-purpose and 1 cup of whole-wheat white flour instead. You'll also want to omit the xantham.

1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/2 cup millet flour
1/4 teaspoon xantham gum
1 tablespoon GF baking powder
1/4 teaspoon salt
1/4 cup turbinado sugar, or granulated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon vegetable oil, or roasted walnut oil
1 tablespoon unsalted butter, diced
1 large egg, beaten
1/2 cup soymilk, or lowfat milk
1 teaspoon vanilla extract
1/4 cup walnut pieces, optional
1 cup cooking apple skin on, diced small


400F preheated oven
oiled cookie-sheet


Place the flours, xantham, baking powder, salt, sugar, and spices in a bowl and mix well.
Drizzle the oil on top and add the butter. With your fingers, work those ingredients in until the flour is well coated and forms clumps when squeezed (this should take about 2 minutes).
In a smaller bowl, combine the egg, milk and vanilla.
Form a well in the middle of the flour bowl and pour in the wet ingredients. With a wooden spoon, make circular motions to mix and form the batter. Add the diced apples.
Divide the batter into 10 patties on the prepared cookie-sheet. Place walnut pieces, if using, on top of each scones. Bake for 15 to 20 minutes or until bottom of scones look golden.
These are best enjoyed the same day.



Here's another wonderful scone recipe...
Pumpkin Chocolate Scones

Pumpkin Butter with Candied Ginger

It's been an orange week. I am not one to complain. Orange is one of my favorite colors. I make a prediction that as the season progresses my blog will turn its leaves at the same time as the trees outside. Little by little, it will show the beauty of October as only splashes of colors can.


A warm thank you to Carol and Marty for these beautiful roses.


Here's a delicious way for you to bring some orange into your home:




Oven Roasted Pumpkin Butter with Candied Ginger
This recipe can be made vegan by replacing the butter with vegan margarine and using agave nectar not honey.

8 cups of diced cooking pumpkin
3 tablespoons candied ginger, chopped
1 teaspoon ground cinnamon
1 1/2 cup 100% white grape juice
1 tablespoon unsalted butter (optional)
1 teaspoon agave nectar or honey (optional)

Preheat oven to 375F.
Oil a large baking dish or deep cookie-sheet.

Combine all the ingredients together and spread onto the baking dish. Bake, turning the pumpkin pieces with a spatula every 20 minutes. Once the grape juice has evaporated and the pieces are soft and cooked through they are ready (about 1 hour or so).



Transfer cooked pumpkin to the bowl of a food processor fitted with a blade. Add butter and agave nectar, if using. Blend for one minute. Scrape the sides with a spatula and process for 30 seconds more. This wonderful spread will keep for 1 week in the refrigerator or can be frozen until needed. I like to use it on bread but also in yogurt as a flavoring agent.



Another tasty spread for your bread or waffles:
Quick and Simple Fig Jam

White Bean Crustless Quiche with Fennel and Corn

I have been making one version or another of this wonderful dish for as long as I can remember. My sister introduced me to the basic recipe which led to so many different variations. I don't even bother making a crust for it anymore, as I find that the filling is delectable by itself. This quiche is a wonderful addition to any vegetarian diet. It is high in protein, thanks to the cottage cheese, egg whites and white beans. The corn and fennel add just the right amount of texture and sweetness.




Fennel and Corn Crustless Quiche (serves 6)

1 teaspoon olive oil
1 1/2 cup fresh corn kernels (frozen and thawed okay)
1 cup chopped fennel (about 1/4" pieces)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 cup finely chopped parsley
16oz lowfat cottage cheese
3 large eggs
1/2 cup egg whites
1 cup cooked white beans (such as white kidney or cannellini beans)
1/2 cup grated parmesan (fresh is best)
1/4 tsp of salt (optional)
3 tablespoons garbanzo flour or GF bread crumbs

Preheat oven to 375F.
Oil a deep pie dish.

Heat the oil in a thick bottom saute pan. Add the corn, fennel and saute for 5 minutes, stirring often. Mix-in the garlic powder, salt and parsley. Continue sauteing for another 2 minutes. Transfer to a large bowl.
Add cottage cheese to the corn mixture and mix well. Then add the eggs, egg whites, beans, parmesan, salt and flour or bread crumbs. Combine thoroughly and transfer to the prepared pie dish.

Bake for 1 hour or until set and golden.



Artsy-Foodie's Tip:
This is a great dish to make ahead of time. It reheats beautifully. You can make it on the weekend, let it cool, pre-pack it into individual portions and then freeze it for a future weekday lunch.





More tasty make-ahead dishes:
Zucchini Cheese Casserole
Zucchini Blossom and Dill Frittata