Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Black Bean Burger

Oops she did it again, no not Britney Spears I’m talking about Chef Jen Welper! I discovered this easy, but delicious recipe for those warm summer days when you’re ready to start grilling outside. Enjoy!

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Kiss that boring burger goodbye and check out this recipe for a healthy and flavorful black bean burger.  Make sure to add this to your holiday weekend menu!

INGREDIENTS:

1/6th piece                Firm tofu

½ cup                       Black beans, cooked

1 tsp.                        Olive oil

1 each                      Shallots, large, chopped

¼ cup                       Zucchini, chopped

¼ cup                       Carrots, minced (can use food processor on these)

1 each                      Egg

2 each                      Egg whites

¼ tsp.                       Cumin, ground

¼ cup                       Sharp cheddar cheese, 2%, shredded

½ cup                       Black beans, cooked

¼ tsp.                       Salt

PREPARATION:

  • Cooked black beans as directed (need 1 cup of cooked black beans for recipe).
  • In food processor, puree tofu and ½ cup of black beans (need smooth texture, but doesn’t need to be completely pureed).
  • Heat a large saute pan to medium high heat.  Once heated, add ½ tsp. of olive oil and swirl.  Add chopped shallots.  Cook 2-3 minutes until translucent.
  • Once shallots are done, add to black bean mixture and pulse.
  • Remove black bean mixture from food processor and add to a mixing bowl.  Set aside.
  • In separate bowl, crack eggs as needed (1 whole and 2 whites). Mix well w/ fork.
  • To the black bean mixture add zucchini, carrots, eggs, cumin, cheddar cheese and the remaining ½ cup of cooked black beans.
  • Mix well and season with salt as necessary.
  • Once burgers are formed (recipe makes 4 burgers, ~1/3 cup each), re-heat the large saute pan and add remaining ½ tsp. of olive oil.  Swirl.
  • Sear the burger on each side.  Could finish burger in oven if desired, but it should be done after cooking on each side for about 4 minutes (~8 minutes total).
  • Enjoy on ½ of whole wheat sandwich thin, lettuce and sliced red or yellow tomatoes.

 

 


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Gluten Free Waffles

Happy Weekend everybody! I discovered this easy breakfast by Chef Jen Welper to make for that lazy Sunday coming up. It is not only yummy, but gluten free as well. Enjoy!

gf-waffle

Waffles are great as a sweet or savory breakfast in the morning. Unfortunately, a lot of people cannot indulge in them due to food allergies such as intolerance to gluten. However, this delicious recipe provides one gluten-free way to enjoy waffles.

INGREDIENTS:

3 ½ cup Rice flour

2 tsp. Kosher salt

½ cup Sugar

1 cup Ground flaxseed

1 tsp. Cinnamon

2 T. Baking powder

5 each Eggs, separated

½ cup Egg substitute

3 cups Skim milk

½ cup Canola oil

2 tsp. Vanilla extract

PREPARATION:

  • Combine dry ingredients in large mixing bowl.   
  • In a separate bowl, separate the whole eggs (yolks and egg whites separate—egg whites in large metal mixing bowl).  Using a hand-mixer, beat the egg whites until a stiff peak form.
  • Combine the rest of the wet ingredients, including the egg yolks, and mix well.
  • Add the wet ingredients to the dry ingredients and mix until just combined, the batter should be a little lumpy (that is okay).  Gently fold in the egg whites, in 2 separate batches, until just combined.
  • Preheat the waffle iron.  Add ½ cup of batter for each waffle.  Allow waffle to cook as needed.

AMOUNT PER SERVING:  recipe makes 16 large waffles, but serving size is ½ of waffle cut into quarters (2 quarters each)


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Chef Spotlight – Jen Welper


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Jen Welper is a small town girl from southeast Minnesota with a big passion for flavorful, healthful cuisine. She loves to teach as much as she loves to cook and as the executive wellness chef at the Mayo Clinic Healthy Living Program, her passion is to change the way people think about “healthful” cooking.  By incorporating real ingredients, volumes of vegetables, lean meats and lots of natural flavor within her recipes, she transforms the way guests think about cooking healthfully and teaches them how to prepare simple, practical meals that are bold and flavorful. Chef Jen received her culinary arts degree at Johnson & Wales University, Providence, RI.

To take a class with Chef Jen you can visit her at the Mayo Clinic Healthy Living Program.

Recipes: