Lentil Quinoa Burgers with Sauteed Mushrooms


From: http://www.womenshealthmag.com/nutrition/barbecue-recipes?page=4&cm_mmc=Facebook-_-WomensHealth-_-Content-Food-_-BurgerRecipes 1/2 cup quinoa 1 can (19 oz) lentils, rinsed 1/2 cup plain bread crumbs 1 egg, lightly beaten 2 cloves of garlic, chopped 2 tsp cumin powder 1/3 cup cilantro Juice of half a lemon 1/2 cup walnut pieces 1 Tbsp butter 1/2 lb crimini mushrooms, sliced 1/4 cup dry red wine 2 … Continue reading Lentil Quinoa Burgers with Sauteed Mushrooms

Ratatouille


Yes, I thought it was a movie too.  That shows home much of a “not-a-cook” I really am, right?  Well here is another recipe from my class at Cook that proved to me it was first a chunky type of soup not the name of a rat. Check out my others ones here. Ingredients: 1 clove … Continue reading Ratatouille

Roasted Tomato Caprese Salad


I used my Groupon for a cooking lesson at COOK in Ashburn, Virginia.  Since I have been Pescatarian (Vegetarian with fish and egg allowances) for about two years, I really wanted to learn a few more veggie dishes that weren’t too hard to make so I chose the “Veggie Tales” class. No, I wasn’t lucky … Continue reading Roasted Tomato Caprese Salad

Edamame Hummus


Ingredients 16 oz. bag of edamame 1 can (15 oz.) chickpeas, drained 2 cloves garlic, peeled 1/4 lemon 2 tbsp. tahini 1/2 tsp. sea salt 1/4 cup olive oil Add all the ingredients into the Blendtec blender and blend on soup setting until creamy Serve with Whole Grain Pita (recipe) Per Serving: 96 calories; 4 … Continue reading Edamame Hummus

Curry Coconut Sauce


Ingredients 2 tablespoons olive oil 1 teaspoon crushed red pepper flakes zest of 1 lemon 1 1/2 tablespoons minced garlic 1 to 1 1/2 tablespoons curry powder 1 1/4 cups light coconut milk 2 tablespoons soy sauce 2 teaspoons sugar, or to taste 1/2 teaspoon salt, or to taste 1/2 cup chopped fresh basil leaves Directions In a small bowl, combine the coconut milk, soy sauce, sugar, … Continue reading Curry Coconut Sauce

Rosemary and Lavender Baby Taters


Level:Intermediate      Servings:4    Cook Time:20 min.  Ready in:1 hr. 15 min Ingredients: 1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling) 1 tablespoon good quality fruity olive oil 2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves) 3 drops culinary grade lavender essential oil 1 clove garlic … Continue reading Rosemary and Lavender Baby Taters

Mulligatawny Soup


Base Ingredients: Masoor Dal (red lentils) or Toor Dal (split pigeon dal) MUST BE WASHED Potatoes Carrots Tomatoes Lime Tamarind concentrate Coconut milk Madras Curry Powder (Priya brand is the best) Other Ingredients: 2 red onions (diced) 3 cloves of garlic 2” ginger 2 potatoes (diced) 3 tomatoes (diced) 4 carrots (diced) On Flame 2 … Continue reading Mulligatawny Soup