Food Matters Project #1: Squash with Chipotle Dipping Sauce

As I mentioned yesterday, today marks the first day of The Food Matters Project.

Sarah has chosen the first recipe: Chipotle-Glazed Squash Skewers.

Here are some of the changes we made from Mark Bittman’s original recipe:
* we weren’t in the mood for winter squash (might be due to the warm weather), and decided to use zucchinis and yellow squash.
* we didn’t use skewers to roast the squash
* rather than doing a glaze, we chose a to make it a dipping sauce

Squash with Chipotle Dipping Sauce
Adapted from: The Food Matters Cookbook

2 zucchinis, cut into thick matchsticks
2 yellow squash, cut into thick matchsticks
1 egg
1 cup Panko crumbs (might be more)
4-5 chipotle chiles in adobo sauce
1/4 olive oil
1 tbsp honey
4 garlic cloves, chopped
pinch of salt

Preheat the oven to 400ºF.  Spray a cookie sheet with cooking spray.

Crack an egg into one bowl, mixing the yolk and whites together.  In the other bowl, pour in the Panko crumbs.  Dip each squash piece into the egg mixture, and then dip it into the Panko crumbs.  Continue to do this with the rest of the zucchini and squash pieces and arrange all of the vegetables on a cookie sheet.  Bake in the oven for 20 minutes.

In a food processor add: chipotle chiles, olive oil, honey, garlic and salt.  Processes the mixture until the sauce is well blended.

Enjoy each squash or zucchini with some of the chipotle sauce.

Corn & Black Bean Burger with a Fresh Carrot Salad

As I’ve mentioned (probably numerous times) we don’t have a grill here.  I like burgers.  There is something amazing about a fresh bun, tomato and an onion.  Although it’s unfortunate that we don’t have a grill, it is fantastic that it forces us to make different kinds of burgers.  There are so many to choose from, and there are different variations.  Some might not be very pretty to look at, but they are all full of flavor.

Now, when you think of a burger, the side that goes with it is usually fries.  Trying to be healthy, and take advantage of all of the fresh vegetables that are around, I try to find other options.  This was very colorful and light carrot salad, so perfect to go with a filling burger!

And remember, this is great for any friends that are vegetarians!

Corn & Black Bean Burger
Adapted from: Eat, Live, Run

1-2 jalapeños, roughly chopped
4 garlic cloves, minced
2 cans of black beans, rinsed & drained
2 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp ground pepper
1 tbsp flaxseeds
1/2 cup Panko breadcrumbs
2 tbsp tomato sauce
1/2 cup of frozen corn, defrosted
2 tbsp olive oil
4-6 burger buns
4-6 slices of onion
4-6 tomato slices
1 avocado, sliced
burger condiments of your choice

Add the jalapeños and garlic to a food processor and mince finely.  Add 1 can of beans, cumin, salt, chili powder and ground pepper, pulse the processor some more until the mixture looks like a bean dip.

Transfer the bean mixture to a bowl, then add: flaxseeds, Panko breadcrumbs, tomato sauce, corn and the second can of beans.  Stir everything until it is well blended.  Make patties out of the mixture, we made 4 (very) large one’s.  I think 6 is actually the more appropriate size.

Heat the olive oil in a skillet over medium heat.  Add the burgers (we had 2 at a time) and fry for about 5 minutes on each side.

We served the burgers on a fresh bun, with onion slices, tomato slices avocado slices.  Feel free to add ketchup, mustard or other condiments.

Fresh Carrot Salad
Adapted from: So Good and Tasty

4-6 carrots, peeled and shaved
3 tbsp olive oil
4 garlic cloves, minced
2 tsp cilantro, minced
3 tbsp parsley, minced
1 tsp salt
juice of 1 lemon
1 tsp cayenne pepper

Combine all of the ingredients, but the carrots.  Whisk together.  Then pour over the shaved carrots.  Toss well, and then put into the fridge for at least 30 minutes.  Enjoy when chilled.