Spinach Gratin

Spinach Gratin


*Serves 8-12 as a side dish
INGREDIENTS:
4 tablespoons (1/2 stick) butter
4 cups minced yellow onions, about 2 large onions
2 cloves garlic, finely minced
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
1 cup freshly grated Parmesan or Parmigiano Reggiano cheese
1 tablespoon kosher salt (or 1/2 tablespoon table salt)
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere, Swiss or Parmesan cheese
DIRECTIONS:
Preheat the oven to 425 degrees F.
Melt the butter in a large skillet (12-inch) over medium heat. Add the onions and saute until translucent, about 10 minutes. Add the garlic and sauté until fragrant, about 2 more minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook, stirring often and quickly, until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with the salt and pepper.
Transfer the spinach to a 9X13-inch or similar sized baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere (or Swiss or Parmesan, if using) on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Source- Mel's Kitchen Cafe

VEGGIE BURGERS W/ CILANTRO MAYONNAISE

VEGGIE BURGERS W/ CILANTRO MAYONNAISE
www.RecipeGirl.com
CILANTRO MAYONNAISE:
¾ cup reduced-fat mayonnaise
¾ cup chopped fresh cilantro
1 tsp light soy sauce
1 Tbs fresh lime juice
1 clove garlic, minced
BURGERS:
2½ cups canned garbanzo beans, drained and rinsed
4 large eggs
½ tsp sea salt
1/3 cup chopped fresh cilantro
1 small onion, chopped
zest of one lemon
¾ cup frozen peas
1 cup toasted whole-grain bread crumbs
cooking spray or olive oil
burger buns
desired toppings (sprouts, grilled vegetables, tomato, etc.)

1. Prepare mayonnaise: Combine all mayonnaise ingredients in a blender and blend until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate until ready to use.
2. Prepare burgers: In a food processor, combine garbanzo beans, eggs and salt. Puree until thick (the consistency of thick & chunky hummus is what you’re looking for).
3. Scrape into a medium bowl and mix in cilantro, onion, lemon zest and peas. Add breadcrumbs and then let sit for a few minutes so the mixture has a chance to moisten the breadcrumbs. The resulting mixture should be one that is moist enough to form into patties. If it’s too dry, simply add a couple of Tablespoons of water or egg, and if it’s too wet just add a few more breadcrumbs.
4. Divide mixture into 6 parts and form into six burgers. You can prepare the burgers ahead of time to this point (place on a rimmed baking sheet, cover with plastic wrap & refrigerate until ready to cook).
5. Spray cooking spray (or add olive oil) in large skillet and heat to medium. Add 3 patties, cover and cook for 7 to 10 minutes or until bottoms are browned. Flip patties and cook for another 7 minutes on the other side. Top with cheese at the end of cooking, if you wish! Repeat with remaining three patties.
6. Toast buns and add favorite toppings.
Yield: 6


Read more: http://www.recipegirl.com/2007/05/25/veggie-burgers-with-cilantro-mayonnaise/#ixzz1Bsz6qk5E

VEGGIE BURGERS W/ CILANTRO MAYONNAISE
www.RecipeGirl.com
CILANTRO MAYONNAISE:
¾ cup reduced-fat mayonnaise
¾ cup chopped fresh cilantro
1 tsp light soy sauce
1 Tbs fresh lime juice
1 clove garlic, minced
BURGERS:
2½ cups canned garbanzo beans, drained and rinsed
4 large eggs
½ tsp sea salt
1/3 cup chopped fresh cilantro
1 small onion, chopped
zest of one lemon
¾ cup frozen peas
1 cup toasted whole-grain bread crumbs
cooking spray or olive oil
burger buns
desired toppings (sprouts, grilled vegetables, tomato, etc.)

1. Prepare mayonnaise: Combine all mayonnaise ingredients in a blender and blend until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate until ready to use.
2. Prepare burgers: In a food processor, combine garbanzo beans, eggs and salt. Puree until thick (the consistency of thick & chunky hummus is what you’re looking for).
3. Scrape into a medium bowl and mix in cilantro, onion, lemon zest and peas. Add breadcrumbs and then let sit for a few minutes so the mixture has a chance to moisten the breadcrumbs. The resulting mixture should be one that is moist enough to form into patties. If it’s too dry, simply add a couple of Tablespoons of water or egg, and if it’s too wet just add a few more breadcrumbs.
4. Divide mixture into 6 parts and form into six burgers. You can prepare the burgers ahead of time to this point (place on a rimmed baking sheet, cover with plastic wrap & refrigerate until ready to cook).
5. Spray cooking spray (or add olive oil) in large skillet and heat to medium. Add 3 patties, cover and cook for 7 to 10 minutes or until bottoms are browned. Flip patties and cook for another 7 minutes on the other side. Top with cheese at the end of cooking, if you wish! Repeat with remaining three patties.
6. Toast buns and add favorite toppings.
Yield: 6
Cooking Tips
*Buy whole-grain buns for the burgers and just use a couple of them to grind in the food processor for the crumbs that you’ll need. Then spread them on a rimmed baking sheet and toast in the oven until browned.

Black Bean Burgers

Black Bean Burgers
Ingredients:
2 (14oz.) cans low-sodium black beans, drained and well rinsed
small yellow onion
1/2 large green pepper, seeds removed
1 large carrot
1 large clove garlic
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon Sriracha or other chili garlic sauce
1 egg
1/4 cup herbed bread crumbs
Directions:
-Preheat oven to 350º and line baking sheet with parchment or nonstick foil.
-Add onion, green pepper, carrot and garlic to food processor.  Pulse to mince and combine well.
-Transfer mixture to a fine mesh strainer and press to remove any excess liquid.  Set aside.
-In a medium bowl, use a fork to smash black beans into a paste.  Add onion mixture and remaining ingredients and stir to combine.  
-Form mixture (which will be a sticky) into bun shaped patties.  Place on baking sheet and bake for 25 to 30 minutes until edges are crispy.
-Serve immediately.
-To freeze leftovers, place in a single layer on a baking sheet in the freezer.  Once fully frozen, package in a freezer bag or other storage container.
Makes 8 burgers
Adapted from Good Things Catered