Mushroom Almond Burgers

I stumbled upon this recipe in my trusty ole files, and not only did I have a wave of nostalgia, but my stomach actually growled. This is one of my all time favorite recipes! Originally written by a dear family friend. I have very fond memories of dinners at my friends house, during high school and her mom introducing me to my first homemade "veggie burger". I made a number of changes to make it a tad healthier & also out of my need to get more fiber full grains into my gluten free diet. (That is a tough one, but Quinoa is a great one that fits that bill... it is rich in protein and fiber! ) This is a fabulous recipe, uber healthy and light. They even freeze well too... :)

Almond, Mushroom Burgers -

*Adapted from Stephanie's Almond Burger recipe

-makes 10 medium size patties

3 cups cooked Quinoa

2 cups ground almonds

1/4 cup egg beaters

2 tbsp soy sauce

3/4 cup chopped onion

1 cup grated, low fat- skim mozzarella

1/2 cup rolled oats or instant oatmeal

1 cup chopped mushrooms

1 cup pealed and chopped zucchini

fresh parsley, chopped (I used Basil as it was what I had on hand)

ground pepper to taste

In a bowl, combine cooked quinoa, mushrooms, zucchini, basil and almonds. In a blender or food processor, separately process egg, soy sauce, onion, cheese, oats and pepper. Pour blended mixture over quinoa mix. Shape mixture into patties, and cooked in skillet over medium heat until brown, about 5 minutes per side. (can be cooked in Pam or small amount of olive oil.)

Butternut Squash Risotto

Last night, while watching the debate, I read thru some old cook books that I hadn't used in years. (I know... gasp.... I was not 100% focused on the debate.. sshhh don't tell... Oh well you can't blame a girl for multi-tasking.) Butternut Squash is one of my favorite fall produce, in fact I bought one at the store yesterday, & what great timing as I found this recipe in Williams-Sonoma "Vegetarian for All Seasons". I thought I would give it a whirl. It was very easy, hearty and enjoyable. :) I used Arborio Rice, and quartered the recipe.

Butternut Squash Risotto
Serves 6
Ingredients
1 lb Butternut Squash
7 1/2 - 8 cups Vegetable Stock
2 Tbsp minced fresh parsley (I cheated and used dried)
1/4 tsp ground Nutmeg
salt and pepper to taste
1/4 c extra virgin Olive oil
1 yellow onion, diced
1 1/2 cups Carnaroli or Arborio rice

• The original recipe calls for baking the Squash, but I was a hungry girl just home from work...so I hit the microwave. Slice Squash in half, wrap halves in plastic and cook for 6-8 minutes (individually) until tender.
• Pour stock in saucepan and bring to boil. Reduce heat to low so that it barely simmers.
• Scoop out pulp from cooled squash halves & place in food processor with 1/4 c of stock. Puree until smooth. Transfer to a saucepan & add parsley & nutmeg. Cover to keep warm, adding a little stock if the puree dries out.
• In Saucepan over medium heat, warm olive oil. Add onion & saute until softened. Add rice, stir to coat with oil, & cook until the edges are translucent (3-4 minutes). Add a ladelful of simmering stock, & continue to stir constantly over heat. When stock is almost fully absorbed, add another ladelful. Stir steadily to keep rice from sticking & continue to add more stock, as soon as each ladelful is absorbed. The risotto is done when the rice is tender but firm, about 20 minutes. Stir in 1/4 cup of the squash puree and season with salt and pepper.
• Divide remaining Puree among individual plates. Spoon risotto into ramekin, packing it tightly. Unmold the risotto on top of the squash Puree.