Wednesday, April 3, 2013

Moving away from meat

We are working on reducing junk, dietary and stuff in our lives.  Less processed food, less meat, less pop.  We tried to make a natural slurpee last night with frozen strawberries and ice.  G loved making it, but was not so enthusiastic drinking it.  I thought it was beautiful and tasty.


Here is a recipe for a Spinach patty.  I have some fresh spinach in the fridge, hopefully in another 3 months I will have it in the garden. 

Spinach Patties ( Try it with kale too)


Metric Ingredient Imperial

425 ml vegetable broth 1 3/4 cup

1 ml salt 1/4 tsp

175 ml millet 3/4 cup

10 ml canola oil 2 tsp

375 ml onion, chopped 1 1/2 cup

1 L fresh spinach, chopped & lightly packed 4 cup

30 ml sun-dried tomato pesto 2 tbsp

1 large egg, fork beaten 1

250 ml fine dry bread crumbs 1 cup

175 ml feta cheese, crumbled 3/4 cup

2 ml dried oregano 1/2 tsp

2 ml pepper 1/2 tsp

15 ml canola oil 1 tbsp

In a small saucepan, add broth and salt. Bring to boil. Add millet. Stir. Reduce heat to medium-low. Simmer, covered, for about 30 minutes, without stirring, until millet is tender and broth is absorbed. Transfer to large bowl. Cool.

Heat 2 teaspoons (10 ml) oil in large skillet on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Add spinach and pesto. Cook for about 2 minutes, stirring occasionally, until spinach is wilted. Add to millet.

Add egg, bread crumbs, feta cheese, oregano and pepper. Mix well. Divide into 6 equal portions. Using wet hands, press into 3/4 inch (2 cm) thick patties.

Heat 1 tablespoon (15 ml) oil in same skillet on medium. Cook patties, in 2 batches, for 4 to 5 minutes per side until brown.

Serves : 3



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