Tuna-Spinach Burgers

This is one dinner mission I absolutely LOVE!  I find myself eating them even when I am not hungry, they are that good. Honestly it is RED ALERT when I'm near them.  If I had of had more spinach I would have doubled if not tripled this recipe.

Tuna-Spinach Burgers

Prep time 15 mins / total time 25 mins
Makes 4

3 tablespoons extra-virgin olive oil, divided
1 pkg (6 oz.) fresh baby spinach
2 cans (5 oz. each) wild caught tuna, drained
1/2 small red bell pepper, finely chopped
1 tablespoon Dijon mustard ( I didn't have this so I used Jalepeno mustard instead)
2 tablespoons Mayonnaise
1 teaspoon seafood seasoning or seasoning of YOUR choice ( I used Herb de Provence)
1 egg
1/3 cup finely grated Parmesan cheese
1/4 cup chickpea flour

In a large skillet, over medium-high heat, heat 1 tablespoon of the oil until hot.  Cook the spinach, stirring frequently, for 2 minutes, or just until wilted.  Place in a mesh colander and press the excess liquid from the spinach. Coarsely chop.

In a medium bowl, with a fork or the back of a spoon, break the tuna up into small pieces.  Add the chopped spinach, pepper, mustard, mayonnaise, seasoning mix, and egg.  Mix together until well combined.  Stir in the cheese and chickpea flour and mix well.  Shape the mixture into 4 burgers, about 3 1/2" in diameter.

In the same skillet over medium heat, heat the remaining 2 tablespoons oil until hot.  Cook the burgers for 6 minutes, turning once, or until golden brown and heated through.

Ok, there you have it. The official directions.
But like any other person on this little planet we call home, I don't always follow the directions exactly.  For one reason or another it just doesn't always happen.  This time around I ended up dumping all the ingredients into a bowl and mixing them up together.  It all turned out fine and nothing exploded from the slight diversion!

I also have to say, I have yet to get my spinach WILTED... it seems to always turn out cooked.  So just try to coarsely chop that spinach then!  So really big globs of spinach went into the whole mix.

I don't have a bunch of behind the scenes pictures of this adventure.  When I realized I wasn't mixing it all up in the right order I put the camera down.  Well, my hubby did snap a shop of some cooking action and then I got a shot of a plateful of the finished product (minus a small one because I couldn't help but eat it!).  Yeah... I didn't make 4 big ones, I made a few smaller ones!

Do try these and have fun.  Mix it up and add new and crazy things that sound good or just all around interesting.  Have fun with it!

Black Bean Cakes TWEAKED!

I shared this recipe 2 posts back ( Black Bean Cake ).  

I did like it as it was, but I just wanted to tweak the texture a bit and add my own touch.  I decided to follow the recipe exactly as it was, but add 1 cup almond meal.  I was thrilled with the result and could see the possibilities.  

Was it perfect?  I don't know about that, but it was every bit as chocolaty as the original.  I let a friend taste it that isn't wheat free and she really was amazed.  Her eyes got big after taking a bite and she said, "that is like a brownie!  I would eat more if you made me some."

That was totally awesome to hear!  

It is not the end to the tweaking.  I plan to make it again and try coconut flower or coconut powder ( very small granulated coconut ).  Of course I have learned that I may need to add a little extra moisture since coconut likes to absorb it all!  I can also imagine adding little chocolate chips to it too... my own little "Death By Chocolate" brownie.  Another idea would be to add a caramel topping to it.  It is endless I tell you!  

It takes time to tweak and get it how you like it.  I'm happy to say that I do like both variations I've made so far. So go on, don't be hesitant.  Climb into that Captains chair, plot a course and aim for the stars because you might just be surprised with what you get.  

Reality Bites

I want to thank everyone who has been following my little world here on the net.  I know that I've been a bit lacking on the posting front.

After my mother passed away, I have had moments where I thought, "What is the point of this blog?  There are so many others out there, who would want to follow me?"

I know I wanted to keep this about food and make it a bit entertaining.
Yes, I'm a nerd and geek and you've probably noticed with some of the Star Trek and other Sci-Fi themed verbiage.  But reality creeps in.  This is one of those times.  I almost quit this blog because there is a lot you go through mentally and emotionally when you loose the only other person in your life (besides your hubby) that you KNOW will always love you and be there for you.  So... it will be a year and a half in April that my mother passed on.  And I promise that I will continue this "Mission into wheatlessness" with a little more enthusiasm.

Soon I will be sharing an update on health and I will try give you a complete picture of what this lifestyle has done for me and my hubby.  ALSO... I have had some breakthroughs with my exploration into making chocolate brownies that are AMAZING!  I am still obsessed and lusting after the perfect wheat-free pancake so I will be sharing.

This week I hope we'll be able to make some TUNA SPINACH BURGERS.  Yeah, I know.  Some will probably find that title a total turn off, BUT!!!!!  The are so freaking addictive!!!!

Thank you for joining me on this mission.  It was a bit rocky, but I'm ready to go full light speed once again!

Dark Chocolate Black Bean Cakes

I've been urging to go on a chocolate mission and I got my orders yesterday!  Red alert and battle stations and get ready for some Dark Chocolate!!!

I was sure I shared this recipe before, but I don't see it.  Anyhoo.  I found this great recipe for chocolate cake!  I did enjoy the original recipe, but this time around I wanted to tweak it by adding 1 cup of almond meal.  I felt like it might give it a bit more of a brownie like texture.

It is not a sweet recipe like conventional mixes or recipes. If you want more sweetness feel free to adjust to your taste!

So let's get right to it... well... after I go grab a small bite.  So dark and delicious!

DARK CHOCOLATE BLACK BEAN CAKES

Serves: 8

INGREDIENTS:

•       Olive oil cooking spray

•       1 oz dark organic chocolate (70% cocoa or greater)*

•       1 1/2 cups soft-cooked black beans, rinsed and drained

•       2 eggs

•       1 egg white

•       2 tbsp olive oil

•       1/4 heaped cup unsweetened cocoa powder

•       1 tsp baking powder

•       1 tsp pure vanilla extract

•       1/4 cup unsweetened applesauce

•       1/2 cup raw organic honey

•       1/4 to 1/2 cup unsalted walnuts, chopped

•       1 cup almond meal

*I used bakers chocolate, I didn't have the other!

INSTRUCTIONS:

1.    Preheat oven to 350 F. Mist 8 individual ramekins or 1 8-inch square baking dish with cooking spray.

2.    Melt dark chocolate in a small saucepan over low heat with 1 tbsp water mixed in.

3.    Combine melted chocolate, beans, eggs, egg white, oil, cocoa powder, baking powder, vanilla, applesauce, almond meal and honey in a food processor; process until smooth. Stir in walnuts and pour mixture into prepared ramekins or baking dish.

Bake in preheated oven until the tops are dry and the edges start to pull away from the sides, about 20 minutes for ramekins and 30 minutes for baking dish. Garnish each piece with a dollop of nonfat Greek yogurt, if desired.

Egg & Onion Salad

So what happens when a local store puts eggs on sale for 99¢ a dozen?  Well... I come home with 12 dozen eggs of course!  Ok, I know... "Are you nuts???"  My mission is too make up a lot of stuff to freeze to have for a later date.  However this mission log details something that will not be going in the freezer.

This mission was relatively easy, with very few casualties.  We did loose one valuable member of our "egg landing party".  Little Eggy just didn't make it through the aquatic adventure like his other 11 team members.

This is a simple and tasty recipe.  You can spread it on some wheat free bread, cracker or tortilla.  I'll be posting a recipe for 2 different variations for those next, so stay tuned! 

Egg & Onion Salad

Ingredients:

8-10 eggs ( I used 12 )

6-8   spring onions and or 1 finely chopped yellow or white onion

4-6 Tbsp Mayonnaise or rendered chicken fat

To Taste: Mild french wholegrain mustard (optional with mayo)

1    Tbsp Chopped fresh parsley

Salt & Black Pepper 

Directions:

Boil eggs.  I cover eggs with cold water then slowly bring to a boil.  I let it boil a while then reduce the heat.  Timing will depend on your stove.

Chopped eggs roughly after removing the shells.

Mix all ingredients in a bowl to taste.

Chill and garnish to serve.

Pizza Crust #1

This weeks mission: PIZZA!!!!
Nothing like going wheat free that will surely make you miss pizza like mad!  Sure there are those gluten free mixes out there, but I'm with Dr. Davis ( cardiologist/author of Wheat Belly )... the starches they use will just lead to heart disease.  So I don't bother with them.  This recipe got me a "high 5" from the hubby.

I'm very happy with how this recipe turned out.  It is easy to make and you can pick it up and eat a piece with your hands!  I normally just use a fork though, but the option is there.

The dough isn't like your traditional wheat dough, so just push that thought right out of you head right now.  It is like a big moist clump, but that is great because I think it is easier to spread out that way!

The moist dough, spread out with a spoon (next time I'll use a pin)

After the crust was ready it was time for toppings.  I just used what I had for a simple pizza

On goes the Prego and the cheese!

Just a few pepperonis!

Out of the oven (the first time)

I decided to pop it back in the oven and here it is the second time. Much better!

Wheatless Pizza Crust with NO STARCHES!!!! 

Ingredients
1 1/2 cups   shredded mozzarella cheese
1 1/2 cups   almond meal
1/4    cup    golden flax meal
1/4    cup    chickpea flour (garbanzo bean)
1 teaspoon  onion powder
1/2 teaspoon  garlic powder
1/2 teaspoon  sea salt
2  eggs
1/4 cup extra-virgin olive oil
1/2 cup water

Directions:
Preheat oven 350 degrees F.

Process the mozzarella cheese in a food processor until it becomes granular in size.
Combine the cheese, almonds, chickpea flour, flaxseeds, onion powder, garlic powder and salt in a large bowl.  Then stir in the eggs, oil and water and mix thoroughly.

Spread a large sheet of parchment paper over a large round pizza pan.  Place the dough on the parchment paper and lay another sheet on top then roll out into a 14 inch circle of dough.

Remove the top layer of paper.  You can use a spoon or your hands to form the crust edge.  Bake for 20 minutes.

Remove crust from oven and top with pizza toppings.  Put back into the oven long enough to melt the cheese and warm up the toppings.  Then enjoy!

*I didn't get mine to 14 inches or it would have gone off the edge of the paper.  I also didn't use the parchment paper and a rolling pin and did the best I could with a spoon, which next time.. I'll use the rolling pin!   I felt I needed to bake mine longer then 20 minutes.

Next time (which will be today) I am going to break this dough down into 2 mini pizza crusts.  I plan to bake and then freeze them to see what happens when I later take them out of the deep freeze and use when the urge for pizza hits again!

Hot 3 Bean Casserole

My mission:  Find a great "go to" dish that could go with anything.

I think I've found it with the Hot 3 Bean Casserole from The Vegetarian Bible.  I love this recipe and I do plan to make good use of it!  I can see taking it to pitch-ins or family dinners.  It is totally wheatless and gluten free!  I also think it is an easy and affordable recipe you can make on your stovetop, I do suspect you could throw it all in a crockpot set on low if you don't want to hover over a skillet.  I have yet to try it that way though.

The recipe calls for 1 tablespoon of Chili powder, but I ended up using 1/2 the amount of Red Chili Pepper Powder.  It was a trek on the zippy side, but not enough to go to RED ALERT.   Although most of the time in the kitchen, I hit RED ALERT.  I think I should just go out and get some regular Chili Powder but what fun would that be?

Hot 3 Bean Casserole

12 servings

Ingredients:

2 Tbsp. olive oil

1 cup coarsely chopped onion

1 cup chopped celery

2 cloves garlic, minced

1 can (about 15 oz.) chickpeas, rinsed and drained

1 can (about 15 oz.) kidney beans, rinsed and drained

1 cup coarsely chopped tomato

1 can ( about 8 oz.) tomato sauce

1 cup water

1 to 2 jalapeno peppers, minced ( I didn't use this ingredient )

1 Tbsp chili powder

2 teaspoons sugar 

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon dried oregano

1/4 teaspoon black pepper

2 1/2 cups (10 oz.) frozen cut green beans

Instructions:

Heat oil in large skillet over medium heat.  Add onion, celery and garlic; cook and stir 5 minutes or until tender.

Add chickpeas, kidney beans, tomato, tomato sauce, water, jalapeno pepper, chili powder, sugar, cumin, salt, oregano and black pepper.  Bring to a boil.  Reduce heat to low; simmer, uncovered, 20 minutes.  Add green beans; simmer 10 minutes or until tender

I double the recipe because I wanted lots of leftovers.  Following are some picture in progress, for a moment I was afraid my huge skillet wasn't big enough!

 Ok. I have to confess something.  I adden the green beans before I was suppose to and they lost a bit of color.  So you want to make sure you add them when the recipe says so you will have a nice presentation.