Mushroom Burger: the Recipe

The mushroom burger is technically a vegetarian burger; however, anyone and everyone can eat and enjoy it. Mushroom burgers are a great change of pace, yet also good, for people who either do not eat red meat or want to limit meat in their diets.

Having burgers made with assorted antioxidant packed mushrooms, as well as cholesterol fighting oats, makes for a one two punch for a healthy meal.

According to World’s Healthiest Foods, One cup of Mushrooms is low in calorie yet filled with 32.3 % selenium, 25.2 % Vitamin B2, 21.5 % copper, 16.5 % vitamin B3, 13% vitamin B5, 10.4 % phosphorus, 6.4% zinc, 6% manganese, 5.3 % vitamin B1, 4.5 % Choline, 4.3 % protein, 3% folate and 1% calories.

One cup of Oats contains, 68% manganese, 18 % selenium, 18% phosphorus, 15.9 % fiber, 15.7 % magnesium, 15.6 % zinc and a mere 9% Calories.

Ingredients needed for the Mushroom Burger: the Recipe

• Olive oil
• 1 small onion; finely chopped
• Salt and pepper 
• 1-teaspoon chili flakes 
• 1-1 ½ lbs chopped assorted mushrooms; such as Portobello; Crimini aka Baby Bella; Button; Shiitak
• 6 garlic cloves; minced           
• 1 ¼-cup quick cooking oats 
• ¾ cup grated Parmesan  
• ½ cup grated carrot 
• 2 eggs; beaten
• 1/3 cup parsley; finely chopped
• 1 tablespoon fresh oregano; finely chopped
• 6 cheese slices of choice
• 6 buns

Steps to make the Mushroom Burger: the Recipe

1. Add 3 tablespoons of olive oil to a large sauté pan over a medium-high heat add the onion and toss to coat, season with a large pinch of salt, black pepper and chili flakes. Cook the onions for 3 to 4 minutes then add in the mushrooms and garlic, you may need to add more oil if the pan seems dry. Cook for an additional five minutes, or until the onions are soft.
2. Pour the mushrooms and onions into a large bowl. Stir in the oats, Parmesan cheese, carrots, eggs, parsley, orex well angano, salt and pepper. Mid form into six mushroom burger patties.
3. Heat a large sauté pan over medium high heat and add 3 tablespoons of olive oil. Carefully put the patties in the pan, working in batches if necessary so as not to overcrowd. Cook on each side for 3 to 4 minutes, or until golden brown. In the last minute of cooking, add a slice of cheese to each mushroom burger and serve up on your favorite bun.
4. If you do not have, or use fresh herbs, dried parsley and oregano will work just fine. As you add the dried herbs to the Mushroom Burger, you use 1/3 the amount of dried to fresh ratio and pinch it between your fingers to liven up the flavor.

Frozen Chocolate Covered Banana on a Stick

Frozen chocolate covered banana on a stick are so nutritionally packed and great on hot summer days. If you have a hard time getting your children or grand children to eat enough fruit you may try offering them frozen chocolate covered bananas. Even our fussy grandson loves them, in fact the only reason I made frozen chocolate covered bananas was that he requested them.

Bananas, the high-energy fruit, have vitamin B6, C and potassium in them making them a very low calorie nutritionally packed fruit. According to the world’s healthiest food, “Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis.”

Thanks to the discovery by George Washington Carver, we can enjoy the high protein nutrient packed peanut butter. Enjoyed by all, peanuts or peanut butter is consumed by shelling and eating them at ball games or as simple as a PBJ sandwich.

Combining all the goodness of chocolate, bananas and peanut butter to make this cool treat just makes sense to me.

Ingredients needed for making frozen chocolate covered bananas:

• Bananas
• 1-12 oz package dark chocolate chips
• 2 or 3 tbsp peanut butter; natural, crunchy or smooth
• Wax paper
• Popsicle sticks

 

 Instructions needed for making frozen chocolate covered bananas:

1. Purchase bananas that are ripe but not overly ripe. Getting a firm but sweet banana is necessary.
2. Peel the bananas and depending on the size, cut into 2 or 3 pieces. Insert the stick about ½ way. If you insert it to far the banana may break and if not inserted far enough it will fall off the stick when dipping. You will get the feel for it after the first attempt.
3. Melt the dark chocolate chips. You can melt in the microwave or on the stovetop, however I find using a double boiler system to melt the chips is the best way to control the texture. Add the peanut butter of choice. Some might prefer to use the natural peanut butter that has no salt and sugar added, some might prefer chunky or smooth. There is no right or wrong.
4. Dip the banana in the chocolate mixture and gently move it around to make sure it is covered.
5. Shake the excess chocolate off the banana and put it on the wax paper.
6. After you have dipped the bananas in the chocolate mixture, place them in the freezer.  My grandson and I really love them. Mine may not be as pretty as the carnival chocolate bananas; however they still taste good; I am not sure why I had not tried them before. 

    

   Tips on making frozen chocolate covered bananas:

•  You might have to thin your chocolate chips, the bags recommends using solid shortening.

• Do not over heat the chocolate; it will dry out instead of melting. Slowly melting the chocolate is better.
• If frozen bananas are not your thing, try putting them in the refrigerator to chill long enough to set up the chocolate.
• On these hot summer days, I hope you try this delicious recipe for frozen chocolate covered bananas.

Pumpkin Cheesecake Dip: Fluffy and Delicious

 Growing pumpkins in our as close to organic garden as you can find, I have used them in many ways from pumpkin soup, pumpkin pie, pumpkin bread, pumpkin black bean burgers and now pumpkin cheesecake dip which is fluffy and delicious.

First seeing the recipe for pumpkin cheesecake dip on facebook, I instantly clicked on the link for the recipe. I scanned it and saved the page. While I was at work, Mozilla shut down and I lost my page.

I started searching pumpkin dip and realized there were many versions; however, I ended up combining two recipes to incorporate the ingredients I remembered. Now while my fresh cooked pumpkin is not as thick as the canned stuff, I will continue to use it as I know where these pumpkins come from and how near organic they actually are.

Pumpkin Cheesecake Dip

Ingredients for Pumpkin Cheesecake Dip: Fluffy and Delicious

 

·       1 8-oz package cream cheese; softened

·       2 cups of powdered sugar

·       1 tsp Orange Juice

·       2 cups of fresh pumpkin or 1 15-oz can of pumpkin

·       1 tbsp ground cinnamon

·       1 tbsp pumpkin pie spice

·       1 8-oz container of whipped topping; thawed

Instructions to make Pumpkin Cheesecake Dip: Fluffy and Delicious

 

1. In a medium bowl or blender, combine the softened cream cheese, powdered sugar and orange juice until smooth.
2. Gradually mix in the pumpkin whether you use fresh cooked or canned.
3. Add the cinnamon and pumpkin pie spice and blend until smooth.
4.  Fold in the thawed whipped topping.
5.  Chill the pumpkin cheesecake dip until serving with apples, crackers or cookies.

Alternate recipe for Pumpkin Fluff Dip Recipe:

• 1-15 ounce can of pumpkin
• 1-16 ounce whipped topping;thawed
• 3-small boxes of vanilla pudding
• 1-3 tsp of pumpkin spice; spice to personal taste

Baking Sweet Potatoes in the Microwave

Sweet potatoes from our garden

Baking sweet potatoes does not have to be an elaborate process; they can be easily baked in a microwave. Sweet Potatoes are available all year long, taste great, low in calories, high in vitamin A and C and good for you.

According to Worlds Healthiest Foods, “Sweet potatoes contain a wealth of orange-hued carotenoid pigments. In countries throughout Africa, in India and in the Caribbean, sweet potatoes have been shown to be a highly effective way of providing school age children with sizable amounts of their daily vitamin A. In some studies, sweet potatoes have been shown to be a better source of bioavailable beta-carotene than green leafy vegetables. Because sweet potatoes
are available in many countries on a virtual year-round basis, their ability to provide us with a key antioxidant like beta-carotene makes them a standout antioxidant food.”

Things you will need to bake a sweet potato:

• Sweet potato
• Butter
• Salt and Pepper
• Paper towel 

 

Instructions to bake a sweet potato in the microwave:

1. Wash the sweet potato; you do not know who handled it in the store. For us, ours came out of our garden, however, it still needs washed.
2. Take a paper towel or two and wet it down.
3. Wrap the sweet potato in the wet paper towel and place the wrapped sweet potato in the microwave.
4. Our microwave has a button for baking potatoes. Use the 2-potato setting.
5. After baking the sweet potato, carefully remove it from the microwave and cut it in half.
6. Spread butter on the sweet potato and sprinkle with salt and pepper. Sweet potatoes are so good and good for you.

Tip:

Microwaves vary it may take more or less time depending on your microwave and sweet potato.

Gluten-Free Apple Crisp Recipe

It is apple time once again and as in the last few years, the neighbor is not using any of them, therefore, the taking is all mine. 

I have picked and juiced, took a truck load of apples to our daughter to juice, given some to the church's soup kitchen and given apples to family and friends.

Now having fresh un-sprayed apples at my disposal means baking some too, and apple crisp is a family favorite.

Ready for the oven

Yep you guessed it, this is how much I love my family that have a gluten intolerance, it is gluten-free apple crisp with freshly picked and sliced apples ready to hit the oven. I think I will wait until tomorrow to bake it or it might be gone before I get to the fall family get together. 

Ingredients for Gluten-Free Apple Crisp:  

•  9-inch x 13-inch baking dish 
• 10-12 large apples; sliced thin
• 1-cup of white sugar
• dusting of apple pie spice

topping:

• 1-cup butter, slightly melted
• 2-cups of brown sugar
• 2-cups of all purpose gluten-free flour
•  cinnamon, optional

Hot out of the oven!

Instructions to make Gluten-Free Apple Crisp: 

1. Preheat the oven to 325 degree Fahrenheit.
2. Taking the 9-inch x 13-inch baking dish evenly spread out the apple slices. 
3. Cover the apples with the white sugar and sprinkle with apple pie spice.
4. Combine, butter, sugar and gluten-free flour until you  have a moist yet crumbly mixture.
5. Spread evenly over the apples and sprinkle with cinnamon if desired.
6. Bake 1 hour in a 325 degree oven.

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread

Oh my, I thought I had written about making gluten free Zucchini Bread just to realize I had not. Well this is an even extra special Zucchini Bread as it is taking the old Teegarden Church ladies recipe and adapting it gluten-free for my sisters in which I love with all my heart.

Ingredients for Gluten-Free Zucchini Bread:

• 2-cups fresh tender zucchini; shredded
• 2-cups coconut sugar
• 1-cup olive or coconut oil
• 1 Tsp cinnamon, ginger and cloves
• ½ tsp Himalayan salt
• 1 tsp soda
• ¼ tsp baking powder
• 3 eggs
• 1 ½  tsp xanthium gum
• 3-cup of all-purpose Gluten-Free flour; use your favorite blend (I prefer Bob Red Mills all purpose or Bob Red Mill's 1 to 1 blend)
  
• 1-1 ½-cups nuts; chopped and optional
• Dark chocolate chips; optional
  
• Lemon-sugar glaze optional

Instructions to make Gluten-Free Zucchini Bread:

1.     Preheat the oven to 350 degrees if you do not have a timer 10-15 minutes will suffice.

2.     Using a big mixing bowl add the ingredients in the way they are listed making sure to add the flour last. A one-bowl method saving clean up time is always the best.

3.     Bake at 350 degrees Fahrenheit for 60 minutes.

Since my sisters and I love quick bread such as banana and zucchini, I have adapted this gluten-free recipe to have strawberries in one, lemon and sugar glaze for another and plain zucchini bread.

Homemade Popeye Noodles and Chicken

Being an old country girl, homemade Popeye noodles with chicken over mashed potatoes was a very common meal. Popeye are a bit thicker than store purchased noodles and extremely delicious. Why are they called Popeye noodles? It was never questioned in my family as they were homemade noodles, good and no one cared. If you’ve never made popeye noodles this recipe is definitely a must try.

Instructions for making Homemade Popeye Noodles and Chicken:

1. Put flour, egg and maybe a splash of water and mix. Add Salt, pepper, garlic & onion powder. Like Rachael Ray just measure the seasonings with a pinch of this and that, and using the palm of your hand.  Learn to go by how it looks and tastes.
2. Blend vigorously to make stiff dough.
3. Place dough on your well-floured surface, you might have to work in more flour before spreading out your dough.
4. Pat, or roll out, your dough until you get the desired thickness you prefer, approx ¼ inch thick.
5. Cut into strips length wise, approx 1 inch wide.
6. Cut into squares by cutting the other way.
7. As you're cutting the Popeye dough, separate the squares and move them out of the way so you can get to the rest of the dough. As you are doing this, make sure you have plenty of flour at all time to keep from sticking.
8. Let your Popeye noodles lay out to dry a bit while you go to the next step.
9. Cook a chicken or use leftover you might have in the refrigerator. Cool and scrape off the extra fat.
10. Pick your cooked chicken off the bone. Put your chicken in stockpot with approx 4 qt of water and bring to a boil.
11. Drop your Popeye noodles in the stockpot a few at a time and stir. Do this until all your Popeye are in the pan.
12. After all are in the pot reducing to a medium heat, stir frequently to avoid sticking and clumping together.
13. Test your noodles by tasting a small piece every so often. When they are done serve them with mashed potatoes, a veggie of choice and big glass of filtered ice water.

Tip:

• If you made an angel food cake to go with your fresh strawberries, is a great time to make homemade noodles.
• Basil, Thyme and oregano cooked in your chicken makes a great base for the Homemade Popeye noodles.

Potassium:Are You Getting Too Much

We all need potassium for our bodies to function properly, however, getting too much can do harm especially with the elderly. Do you know what your levels are and how much potassium you need?

Bananas are high in Potassium

If you have high blood pressure, reducing your sodium intake is fantastic but according to Colorado State University, “Newer evidence suggests that dietary potassium may play a role in decreasing blood pressure. Potassium is involved in nerve function, muscle control and blood pressure. A diet low in potassium and high in sodium may be a factor in high blood pressure. Increasing potassium in the diet may protect against hypertension in people who are sensitive to high levels of sodium.”

American Heart Association gives us the following list of Potassium rich foods for those who need it:

• Sweet potatoes
• Potatoes
• Greens
• Spinach
• Mushrooms
• Lima beans
• Peas
• Bananas
• Tomatoes, tomato juice and tomato sauce (look for low-sodium versions)
• Oranges and orange juice
• Cantaloupe and honeydew melon
• Grapefruit and grapefruit juice (talk to your healthcare provider if you're taking a cholesterol-lowering drug) 
•  Prunes and prune juice
• Apricots and apricot juice
• Raisins and dates
• Fat-free or low-fat (1 percent) milk
• Fat-free yogurt
• Halibut
• Tuna
• Molasses 

The recommended dose of potassium for adults is 4.7 grams or 4700 mg. and getting the potassium in our diets for most people is easy, however for some, especially the elderly too much potassium is harmful.

According to one of my clients, which asked to remain anonymous, here is what they face on a daily basis. “We have battled electrolyte imbalance in my mother for the past two years as her kidney and heart function decline, resulting in hospitalizations and rehab in nursing homes. That care always restores her mental clarity and strength because there she must adhere to the proper diet and hydration. The solution for her is a very well monitored low-sodium, low-potassium, high protein diet with six cups of liquid daily, but it is extremely difficult for my mother and stepfather to comprehend the critical importance of this or accept the dietary restrictions. It means changing a very established lifestyle. The most troubling result of not following the diet and staying hydrated has been the impact on her mind. She becomes confused and at worst, combative with dementia-like symptoms, which sometimes has been followed by a TIA or stroke, or more damage to her heart. When she eats and drinks correctly, her physical strength, mental sharpness and disposition improve."

STOP EATING THESE FOODS HIGH IN POTASSIUM:

• Raisins
• Any kind of potato
• Lima beans and pinto beans
• Tomatoes or tomato sauce or ketchup
• Squash
• Spinach
• Prunes
• Bananas
• Red beets
• Cantaloupe or muskmelon
• Oranges and orange juice

LOW POTASSIUM FOODS YOU CAN HAVE:

• Apples, apple juice, applesauce
• Apricots
• Blueberries
• Cranberries, cranberry juice cocktails
• Fruit cocktail
• Grapes, grape juice
• Canned Peaches (not fresh)
• Canned Pears
• Plums
• Raspberries
• Watermelon
• Cabbage
• Cauliflower
• Cucumber
• Green beans
• Lettuce, all types
• Mushrooms
• Onions
• Radishes

It is important to pay attention to our bodies. If things are not right, see a doctor and follow the instructions they give you. The restrictions are not to punish you, instead to make you healthier. Potassium: Are you getting too much?

Freezing Pumpkin after Making Homemade Pumpkin Pies

Now that you have cut your pumpkin to make your homemade pumpkin pies, you need to either can or freeze the remaining pumpkin to use in other recipes or for holiday pumpkin pies.
Fresh organic pumpkins will only store without freezing for so long. However, if you cut your pumpkin to make a pie, you have to do something immediately to preserve it.
Freezing your freshly cooked pumpkin is easy and makes it handy for baking your next pumpkin pie, bread or doughnut recipes.

“This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.” According to nutritiondata.self.com

Pumpkin is low in calories and fat but high in vitamin A. Pumpkin also has traces of many vitamins and minerals.

 Ingredients to Freeze Pumpkin:

• Freshly cooked pumpkin
• Large stockpot/pressure cooker
• Freezer containers or bags
• Measuring cup
• Marker pen

Instructions to Freeze Pumpkin:

1.     Using a large stockpot or pressure cooker, cook down the pumpkin. Scrape the meat into a large bowl. Use a mixer or blender to smooth out all the lumps.

2.     With a measuring cup, scoop the pumpkin into either your freezer containers or freezer bags.

3.  Mark your freezer container or bag with a marking pen so you know what and how much is in it. After it is in the freezer for a few months, you might actually forget, so marking the containers is essential.

4.     Place the containers in your freezer for the next holiday or occasion to use pumpkin in a recipe. There is nothing like fresh organic pumpkin in your bread or pie recipes, therefore, freezing the pumpkin that you've grown only makes perfect sense to me.

***Update: After learning to cook pumpkin the hard way; over the years I have learned to do things quicker and smarter. Cut the pumpkin in 1/2, remove the seeds and place in a 375 Degree (F) oven and bake 1-1 1/2 or until soft. 

Gluten-Free Pumpkin Bread Recipe

Gluten-Free Pumpkin Bread

When it comes to making pumpkin bread, Bob Evans Restaurant ranks right up at the top. However, it is not Gluten-Free and people with Celiac Disease or gluten intolerance cannot indulge.

Taking regular recipes and revamping them can be a challenge and a bit more expensive but worth it, especially if you do not want to be restricted from eating sweet breads.

Personally, I feel that Bob Red Mills all-purpose flour taste great, as well as eliminating the guesswork out of what gluten-free flours to use. Everyone has their own favorite gluten-free blend, in fact the original recipe simply used white rice flour, therefore don’t hesitate in using the trial and fail method until you get your recipes the way you like them.

Ingredients for Gluten-Free Pumpkin Bread:

• 2 ½ cups Bob Red Mills all-purpose or 1 to 1 Bob Red Mills flour
  
• ½-cup tapioca flour
• 5 tsp gluten-free pumpkin pie spice
• 2 tsp baking soda
• 1 ½ tsp salt
• 1 tsp xanthan gum
• 2 mixing bowls
• 4 large eggs
• 1-cup olive oil
• ½ cup orange juice
• Electric mixer
• 3 cups coconut sugar
• 1-15 ounce can pumpkin puree`( I prefer homegrown puree`)
• Dark chocolate chips; dairy free, optional but fantastic
  
• Gluten-free cooking spray
• 2 (9-inch by 5-inch) loaf pans

Instructions for Gluten-Free Pumpkin Bread

 

1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. If you do not have a timer on your oven, 20-30 minutes will suffice.

2. Using non-stick spray, lightly coat the loaf pans.

3. Using a large mixing bowl combine all the dry ingredients. Using a whisk or a spoon, mix the dry ingredients until well blended.

4. Taking the other mixing bowl beat the eggs, olive oil and orange juice. Add the sugar and pumpkin puree` and mix until blended.

5. Add the pumpkin mix into the flour mix, and with electric mixer on the medium setting, beat until smooth.

6. Pour the batter into 2 loaf pans and bake for 60 minutes or until a toothpick inserted into the center comes out clean. ***to make cupcakes; fill 3/4 full and bake for 30 minutes.
   

7. Allow the bread to cool for a couple of minutes, slice and enjoy.