Bean and Portobello Burgers

I saw this recipe on Self Magazine's site and adjusted it to suit us.



4 tblsp olive oil
2 medium portobello mushrooms, diced
1/2 red onion, diced
1/2 green pepper, diced
1 can black beans, drained and rinsed
1/2 tsp paprika
1/2 tsp garlic powder
Freshly ground black pepper
2 egg whites
1 tblsp honey mustard
1 tblsp worcestershire sauce
1/3 cup oatmeal, ground (or more - or you can use breadcrumbs)
4 whole wheat pitas, naan, or buns
Barbecue sauce
Spring mix (or lettuce leaves)
Tomato slices
Shredded cheddar cheese

Heat 2 tblsp olive oil in a large skillet and cook mushrooms, onion and bell pepper until pepper begins to soften (6 mins or so). Add beans, paprika, garlic powder and black pepper. Stir and smash beans with the back of the spoon for another couple of minutes

Transfer mixture to bowl and let cool slightly (a couple of minutes). Add egg whites, honey mustard, worcestershire sauce, and oats.

Note: Grind oats in a food processor to help bind the burgers. You can use breadcrumbs instead. You may need to eyeball the measurement depending on the moisture content of your mixture. You want to be able to form it into a patty and have it stay together (without it being as heavy as a rock).

Wipe skillet and heat remaining oil to medium. Form mixture into four patties (or more) and cook in the skillet until burgers are golden brown and have a nice crust.

Dress burgers with lettuce, tomato, barbecue sauce and cheddar cheese (or anything else you may like).

I served mine with a cold broccoli salad (raw broccoli dressed with a combo of mayo, apple cider vinegar, sugar, a touch of salt, and fine dice of red onion).

We all really enjoyed this burger, but it needed...something. Maybe a little cilantro would brighten it up. Next time!

Cornmeal Tilapia and Garlic Scented Broccoli

The dipping sauce is mayo, dijon mustard, honey and dill. Very good.



Tilapia is dipped in buttermilk and then dredged in cornmeal seasoned with a little garlic powder and chili powder. Frying up in a titch of oil in a frying pan makes the crust crispy and delicious.

Broccoli is made by putting about an inch of water in a saucepan, a tsp or so of olive oil, and cracking (but keeping mostly whole) 2 cloves of garlic and bringing to a boil. Add broccoli florets (and peeled stems if you like) to steam the broccoli tender crisp.

Cheesy Chicken and Broccoli Yum

This is another one of those busy night, quick and tasty meals.

I usually have chicken breast in the freezer, broccoli in the fridge (it's one of the only veggies Quinn likes right now), and sauce and pasta in the cupboard.

You could use leftover chicken, shredded rotisserie chicken, whatever you have or whatever is easiest for you. I usually just poach a couple of chicken breasts.

This recipe comes from the President's Choice website.



1 box high fibre pasta
1 jar alfredo pasta sauce (or quattro fromaggi pasta sauce)
2 cups broccoli, cut into bite sized pieces (I also use the stem)
2 cups cooked, cubed chicken breast
1/3 cup parmesan cheese

Preheat oven to 375.

Cook pasta as directed, in plenty of boiling, salted water until al dente. In the last 4 minutes, I throw the broccoli in with the pasta. Reserve about 1/4 cup pasta water, and drain pasta and broccoli.

Mix pasta, broccoli, pasta water, pasta sauce and chicken. Pour into a casserole dish, top with parmesan cheese, and cook for 10-12 minutes until cheese browns a touch.

Serve with fresh ground pepper.