- 1 pound ground chicken breast
- 1 ripe California grown avocado, cut in small chunks
- 2/3 cup crushed lime flavored Wheat Thins (if I can’t find Wheat Thins, next time, I will use crushed lime flavored tortilla chips)
- 1/2 cup chopped fresh cilantro
- 1 chopped garlic clove
- Mix the chopped avocado, crushed wheat thins, cilantro and garlic separately.
- Combine this with the ground chicken breast. Form into 4 to 5 patties.
- Get a medium hot grill going and place the burgers on the grill. You only need to flip them once. These should cook quickly. Approximately 3 to 4 minutes per side.
- Serve on a bun with a slice of tomato.
Yields: 16 servings
- 1 1/4 cups warm water
- 1/4 cup sugar
- 1 pkg (2 1/4 tsp) yeast
- 2 cups whole wheat flour
- 1-1 1/2 cup all-purpose flour*
- 1/2 cup wheat bran*
- 2 Tbsp vital wheat gluten*
- 1 tsp salt
- 1 egg
- 2 Tbsp olive oil
- 2 Tbsp rolled oats
- * I didn’t have wheat gluten so I subbed in some AP flour for the whole wheat flour. Also, what I thought to be wheat bran ended up being wheat germ and I didn’t realize it ‘til I was putting the package away. It worked.
- In the bowl of your stand mixer, combine water, sugar and sprinkle the yeast on top. Let sit for 10 minutes.
- Mix the dry ingredients in a separate bowl (start with only 1 cup of the AP flour) and add half to the mixer bowl (or just measure out half of each one).
- Add the oil and egg and then turn the mixer on to low and mix until thoroughly combined.
- Cover and let rest 1 hour.
- Add the remaining dry ingredients and knead for 5 minutes. This dough will be sticky.
- Add additional AP flour by the tablespoon so that dough forms a ball. (It doesn’t have to perfectly clean the sides of the bowl, but you don’t want a gloopy mess.)
- Spray 2 baking sheets with cooking spray or line with parchment.
- Divide dough into 16 equal portions - I weighed the entire ball of dough to figure out the weight of each bun.
- Roll each portion of dough in your hands to form a ball, and then flatten it between your palms.
- Place it on the baking sheet and press down, working the dough into a thin 5-inch round.
- Brush the tops with water and then sprinkle with rolled oats.
- Preheat oven to 350 degrees while you let the buns rest for 30 minutes before docking - I used the narrow end of a chopstick to poke holes in the buns before baking for 12-15 minutes.
- Let cool completely before slicing.
Makes 4 large burgers
- 5 whole wheat hamburger buns
- 1 Tablespoon olive oil
- 1 medium onion, diced small
- 3 cloves of garlic, minced
- 1 package (6ounces) cremini mushrooms, stems and caps chopped
- 3-4 sun-dried tomatoes
- 1 cup cooked brown lentils
- 1 egg
- salt and pepper
- grape seed oil, or preferred oil
- roasted tomatoes
- caramelized onions
- avocado yogurt spread
- spinach/swiss optional
- 1 ripe avocado
- 3 Tablespoons plain greek yogurt
- juice of 1/2 lemon
- (Mash the all of the ingredients together in a bowl to form a smooth spread. Salt to taste.)
- Process 1 burger bun in a food processor to make crumbs. Set aside.
- In a saute pan, heat 1 tablespoon olive oil over medium-high and saute onion with a pinch of salt until soft and a few bits turn brown around the edges. Add the garlic, stir, and cook an additional 30-60 seconds. Scrape the onion mix into a bowl. Add another tablespoon of olive oil to the pan, heat it over high and add the mushrooms followed by a pinch of salt–let the mushrooms sweat–they will release a lot of liquid. Reduce the heat to medium and continue to cook until the liquid evaporates and the mushrooms turn deep golden brown. Scrape the mushroom mixture into the bowl with the onions–set aside to cool to room temp.
- In the food processor add the sun dried tomatoes–process to mince, add the onion/mushroom mixture and process until mushrooms are finely diced. Add the lentils, process so that some of the lentils are pasty and some are still whole. Scrape the mixture into a mixing bowl and mix in the breadcrumbs, egg, a pinch of salt and pepper–to combine well. Allow the mixture to rest about 30 minutes in the refrigerator–this makes it easier to form the patties.
- Divide the lentil mixture into four portions. Form each portion into a ball and flatten into a patty. Heat a non-stick skillet over medium-high heat, add about 2 Tablespoons grape seed oil to the pan. Add the lentil patties and cook on each side until crisp and deeply golden–about 3-5 minutes per side depending on the heat of your pan. If using cheese, add the cheese to the patties after the first flip.
- Serve on toasted buns with desired condiments.
Yields 16 2-inch squares
- 8 tablespoons (1 stick) salted butter
- 1 10.5-ounce bag marshmallows (mini marshmallows melt the best)
- 6 cups cereal of your choice (about half a 12-ounce box), I used Multi-Grain Cheerios
- 1/2 cup nonfat dry milk powder
- 1 tablespoon powdered sugar
- 2 teaspoons water
- Grease an 8-inch square pan, loaf pan, or bar pan.
- In a large pot over medium heat, melt the butter. To brown it, keep the butter on the heat until it turns brown and smells nutty. The butter will foam and turn golden before beginning to brown. Stir frequently, scraping the bottom. Watch the butter closely, it will go from brown to burnt in less than a minute.
- Once the butter is browned, turn the heat off and stir in the marshmallows. Add the cereal once the marshmallows are smooth and stir until evenly coated.
- Spread the cereal into the prepared pan. Press the cereal down with a silicon spatula. Let cool and cut into squares.
- In a small bowl, mix together the milk powder, powdered sugar, and water until the powder has dissolved completely. Spread or drizzle on top of the cereal bars. Store in an airtight container at room temperature.
Yields 4-6 dozen 1-1/2-inch round crackers
- 3/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon fresh rosemary, chopped
- 3 tablespoons butter, cold
- 1 egg
- 1/4 cup milk
- Coarse sea salt and cracked pepper, for sprinkling
- Preheat oven to 400 degrees F (205 degrees C).
- In a food processor, pulse together flours, baking powder, salt, and rosemary. Blend in the butter until mixture resembles coarse sand. Add egg and milk and pulse until a dough forms. Alternatively, whisk the dry ingredients together in a medium mixing bowl, cut in the butter with a pastry blender or your hands, and mix in the rest of the ingredients until a dough forms.
- On a lightly floured surface, roll out dough until 1/8-inch thick. Using a 1 1/2-inch round cutter, cut out rounds and place on a baking sheet. Alternatively, use a pizza cutter to cut crackers into 1-inch squares and transfer to a baking sheet. Continue until dough has all been used. Sprinkle on sea salt and cracker pepper, to taste. Use a fork to make a few holes per cracker; this will prevent the crackers from rising in the middle and to bake evenly. Bake for 10-14 minutes, or until crackers are lightly browned.
- Best eaten the day prepared.
For the Chicken:
- 2 boneless skinless chicken breasts
- 2 teaspoons sesame oil
- 1/4 teaspoon red chili puree with garlic or hot sauce to taste
- 1/4 teaspoon honey
- 1 garlic clove, minced with 1/4 teaspoon salt
- 1 teaspoon oil, for cooking
For the Rice Noodle Salad:
- 8 ounce rice vermicelli
- 2 teaspoons neutral oil
- 1/4 cup freshly squeezed lime juice, rice wine vinegar, or a mixture of the two
- 1/4 cup fish sauce
- 2 tablespoons sugar
- salt to taste
- 2 carrots, julienned
- 1/3 cup fresh basil leaves, torn
- 1/3 cup fresh cilantro or basil leaves, torn (optional)
- 1/3 cup cherry tomatoes, halved
- 1/2 yellow pepper, julienned
- toasted black or white sesame seeds or chopped peanuts for garnish
- Pound the chicken by placing it in a sealed plastic bag and applying pressure with a meat pounder, a rock, or whatever else you can find, until the chicken is an even 1/2″ thick. Add the remaining ingredients to the baggie with the chicken. Marinate for 15-30 minutes (you can marinate for up to a few hours, just do it in the fridge).
- Heat a large skillet over medium-high heat and brush it lightly with oil. When hot, add the chicken in one layer and let cook for 1-2 minutes, so it gets nice and brown and ceases to be translucent. Flip the chicken and cook on the second side until cooked through, another 2-3 minutes. Transfer to a cutting board and let cool slightly before cutting. Slice into thin pieces and set aside.
- Cook the vermicelli by bringing a large pot of salted water to the boil. Turn it off, add the vermicelli and give them a stir, then cover and let sit for 4 minutes. Drain in a colander and rinse with cold water. Drain again. Place in a large bowl and toss with the oil.
- Make the dressing by whisking together the lime juice or vinegar, fish sauce, sugar, 1/4 cup water, and a pinch of salt. Taste and adjust the balance of flavors to your liking.
- Scatter the vegetables and herbs on the noodles and toss slightly. Pour the dressing evenly around. Arrange the chicken across the top, sprinkle with sesame seeds, and serve.