Beet, Black-Eyed Pea & Goat Cheese Burg­ers

Natural Solutions - - Food Matters -

Place beets in a steamer bas­ket over boil­ing wa­ter and steam un­til ten­der, about 15 to 20 min­utes. Set aside and al­low them to cool. Pre­heat oven to 375 de­grees and line a cookie sheet with parch­ment pa­per. Place oats in a food pro­ces­sor con­tainer and process into a coarse pow­der. Add beets and pulse un­til pul­ver­ized. Add black-eyed peas, eggs, shal­lots, gar­lic, mus­tard, rose­mary, pa­prika, salt, and pep­per. Pulse sev­eral times un­til mix­ture is well com­bined. Trans­fer mix­ture to a medium-sized bowl. Stir in the goat cheese. Form into pat­ties (about 2½ inches in di­am­e­ter), place on parch­ment-lined cookie sheet, and place in the oven. Bake for 25 min­utes and flip. Bake for an ad­di­tional 10 min­utes un­til pat­ties are firm and the tops are slightly dark­ened. Let cool slightly be­fore dress­ing with de­sired top­pings. Source: Beata Ry­dyger, BSc, RHN. Fol­low her on twit­ter and instagram @she­livesclean and visit she­livesclean.com for more recipes SERVES 4 3 beets, peeled and chopped 1 cup rolled oats, gluten-free if de­sired 3 cups black-eyed peas, cooked 2 large pas­tured, free-range eggs 2 shal­lots, chopped 3 gar­lic cloves, minced 1 ta­ble­spoon Di­jon mus­tard ⅓ cup soft goat cheese 1 tea­spoon pa­prika 2 tea­spoons dried rose­mary ½ tea­spoon Hi­malayan pink salt ½ tea­spoon black pep­per Be­gin­ning with the chicken and green onions, hold a piece of green onion per­pen­dic­u­lar to the skewer and pierce it through the mid­dle. Al­ter­nate it with a strip of chicken skew­ered length­wise. Work this way un­til the skewer is full with 4 to 5 pieces of chicken and green onions. Sea­son with sea salt and set aside. Next, al­ter­nately skewer the salmon with the green onions. Sea­son with sea salt and set aside. Skewer the grape toma­toes and shiitake mush­rooms. Pierce both from the side so that they won’t fall off dur­ing grilling. Set aside. Wrap each piece of asparagus with a piece of ba­con. Skewer it per­pen­dic­u­larly and pierce through the edge of the ba­con flap to se­cure it. Use a chim­ney starter to pre­pare the char­coal for the grill. Us­ing a char­coal grill may seem old school, but it im­parts a smoky fla­vor that’s hard to repli­cate us­ing a reg­u­lar gas grill—how­ever, you can use a gas or elec­tric grill, and the cook­ing times should be roughly the same. While the grill is heat­ing up, pre­pare the bast­ing sauce. Com­bine the co­conut aminos, honey, gar­lic, shal­lots, gin­ger, and red pep­per flakes in a deep bowl. Us­ing a hand­held im­mer­sion blender, purée the sauce un­til smooth. When the grill is ready, brush some co­conut oil on the grate to pre­vent the meat from stick­ing. Grill the chicken and salmon skew­ers for 2 to 3 min­utes on the first side. Flip and then baste it with the sauce. Cook for 1 minute. Flip and baste again. The skew­ers are cooked once they are lightly charred, the chicken pieces are no longer pink, and the salmon is firm. Grill the veg­eta­bles for 1 to 2 min­utes on each side and baste with the sauce af­ter flip­ping. Baste all the skew­ers with some more sauce and let them cool for a cou­ple of min­utes be­fore eating. Source: One-Pot Pa­leo by Jenny Cas­taneda. Reprinted with per­mis­sion from Page Street Pub­lish­ing (2015)

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