1 package of already cooked Trader Joe's French Lentils, 17 oz. (or 2 1/2 cups cooked lentils)2 garlic cloves, chopped (I used 5 roasted Christopher Ranch garlic cloves--I was lazy)
1/2 cup chopped onion
1 small eggplant, peeled, quartered, roasted & chopped (I used a Japanese) yielding about a cup of chopped peeled eggplant
1 small potato cooked, then peeled & diced. Yielding about 1/2 to 3/4 cup of small diced potatoes
1/3 cup of chickpea flour (Bob's Red Mill Garbanzo & Fava Flour) to mix + more for lightly dredging patties1 1/2 tsp. curry powder (more to taste)
2 TBS. Major Grey's Chutney
1 tsp. cumin powder
1 jalapeno pepper chopped, or substitute 1/4 tsp. cayenne (I didn't have a jalapeno, so I subbed cayenne)
1/4 cup lemon juice
1 TBS chopped ginger
1/3 cup thawed frozen peas (I didn't have peas, so I left this out)
1/3 cup chopped fresh cilantro (I didn't have cilantro, so I left this out)
salt & pepper to taste (I didn't use any)
Small amount of canola or olive oil for browning the burgers
1. Peel eggplant, cut it into quarters & roasted it in a 400 degree oven while preparing everything else. Chop it into smaller pieces when it's soft--about 15 minutes. When done, lower the oven to 350 degrees. You'll finish the burgers in the oven.
2. Saute the onion, ginger, jalapeno, & garlic until the onion is soft.
3. Pulse process the lentils in your food processor so they are chopped up, but not mushy. Empty into a large mixing bowl.
4. Pulse process the onions, garlic, ginger, & the eggplant until they are small tiny pieces. Empty into the mixing bowl with the lentils.
5. Add all the other ingredients: the chickpea flour, the cooked diced potatoes, the curry, the lemon juice, the chutney, the peas, the cumin, the cilantro--and mix well. Taste the mixture & add more of any spice you think it needs.
6. Using a large plate or foil, sprinkle some chickpea flour on the surface to keep the "burgers" from being too sticky. Form 7-8 patties, working one at a time, sprinkling a little chickpea flour on the top & bottom so they won't stick to the frying pan.
7. Heat up a little oil in a large frying pan. I quickly browned the burgers, in 2 batches, and then I "finished" them off in a 350 degree oven until they were nice & browned, about 20 minutes--I think. Just watch them!
8. These keep nicely for 5 days, or you can freeze them individually. Serve on whole grained buns or as is.
**My family LOVES Terrapin Ridge Spicy Chipotle Garnishing Squeeze on their Lentil Dal Burgers. When my grocery store stopped carrying them, I ordered a box of 6 from the manufacturer. Even my St. Louis son orders his own. It's great on sandwiches and burgers of all kinds. Note: this is not oil-free or vegan--it has some egg in it.
Spicy Sweet Black Beans with Roasted Butternut Squash - makes 6-8 main servings
**note: my husband chopped the parsley--chop yours much smaller
2 pkgs. (18 ounces each) of Trader Joe's butternut squash chunks (uncooked in the produce section) Use 2 1/4 lbs. of peeled cut-up squash if you aren't near a Trader Joe's.
A little olive oil to rub on the chunks for roasting.
A little real maple syrup to rub on the chunks for roasting.
A little coarse salt & pepper for roasting
2 cans (15 oz.) of drained & rinsed black beans
2 red peppers, cored, seeded, and diced.
2 jalapeno peppers, cored, seeded, and diced.
4 TBS. chopped fresh marjoram leaves. (if you don't have this--don't worry about it--but it's good)
4 TBS. chopped fresh flat (Italian) parsley
Optional: 3 ounces of goat cheese crumbled. My sister used finely chopped Drunken Goat Cheese. I left it out.
Sweet and Spicy Vinaigrette - makes 1 cup
1/3 cup apple cider vinegar
2 TBS. honey
1 large (or 2 small) lemons, grated for zest, and juiced. (1/3 cup juice)
1 tsp. crushed red pepper flakes
Kosher or sea salt, and black pepper to taste
1/4 cup extra-virgin olive oil
Stir the vinegar, honey, lemon zest and juice, red pepper flakes, salt, and pepper together in a medium bowl.
Add the olive oil, whisking constantly until everything is incorporated. Use immediately or refrigerate in an airtight container for up to a week.
1. Preheat oven to 400 degrees. If you have the convection roast control on your oven, it works best.
2. Using a large baking pan lined with foil scatter the squash cubes in one layer. Drizzle with just a little olive oil and maple syrup and rub it evenly on the cubes. Sprinkle with a little salt & pepper. Roast for about 30 minutes, or until soft & browned on the edges. Watch carefully, especially if you have the convection roast option.
3. Cut the cooked, cooled cubes into smaller pieces, and scrape into a large mixing bowl. Add the black beans, the red peppers, the jalapeno peppers, the marjoram, the parsley and mix well.
4. Add as much of the dressing as you like. I used all of it last night--but it's up to you. Add extra salt or pepper if you think it needs it.
5. Transfer to a serving platter. Add the optional goat cheese, or not, or serve it on the side for people who might want some.
6. Enjoy the leftovers.
This comes from Not Your Mother's Slow Cooker Recipes for Two, by Beth Hensperger. It's made for smaller crockpots, the 1 1/2 to 3 quart variety.
Creamy Oatmeal with Lots of Dried Fruit Serves 3
Cooker: 1 1/2 to 3 quart
Setting and Cook Time: Low for 8-9 hours. or High for 3-4 hours.
3/4 cup steel-cut oats
1/4 cup chopped dried pears (I used chopped dates)
1/4 cup chopped dried apricots (I used dried cranberries)
2 TBS currants
1/2 tsp. Trader Joe's pumpkin pie seasoning (or a little cinnamon & nutmeg)
2 3/4 cups water
1/2 cup soy milk or other non-dairy milk
1. Lightly spray your cooker with cooking oil spray to prevent sticking.
2. Combine all the ingredients in the slow cooker. Cover and cook on LOW for 8-9 hours, until thick & creamy.
3. Wake up to delicious cooked oatmeal. The smell is amazing! Refrigerate the leftovers for later in the week.