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New burger recipes

November 7, 2012 in Natural Living, Recipes

A hamburger is probably more “American” than apple pie. It’s a menu item that everyone loves–from kiddos and fast food burgers to gourmet NYC chefs and their $35 truffle burgers. But it can be a lot more than a beef patty on a bun. How about a turkey burger? A bison burger? A veggie burger? We’d like to share some new burger recipes that go above and beyond the typical hamburger.

It’s probably easy to find ground turkey in your supermarket, and turkey meat has much less fat than your typical hamburger meat. If you can find ground bison meat, it’s got less fat and more protein than beef–and tastes more like beef than turkey meat. There’s not even any “game-y’ flavor, it just tastes a little different than ground beef.

Veggie burgers come in all kind of varieties–black bean burgers, tofu and tempeh burgers, garbanzo bean burgers–all with considerably less fat (well mostly, depending on how you prepare them) than a beef burger. You may want to try a new burger recipe just to mix it up a little. You can buy ‘garden burgers” in your grocery store, but there are plenty of ways to easily make burger patties at home.

Looking for a vegetarian burger recipe? Here’s a black bean burger recipe that has a little kick to it, and is easy to make:

Black Bean Burgers

2 15-ounce cans of black beans, thoroughly rinsed and drained
1/2 cup all-purpose flour
1/4 cup cornmeal
1/2 cup salsa (add extra jalepenos if you like it spicy)
2 tsp ground cumin
1 tsp garlic salt, plus salt and pepper

Process black beans in a food processor until it has a smooth consistency. Add other ingredients and mix until well combined. Divide your mixture into 6 balls and refrigerate at least 1 hour before cooking.Form each ball into a patty about 1/4 inch thick and grill for about 4 minutes on each side. Serve on toasted buns with toppings.

Want a new burger recipe using ground turkey? This is an espcially flavorful one!

Turkey Burgers

You’ll need:

Stale whole-wheat sandwich bread, crusts removed, torn into pieces
8 ounces fresh mushrooms
3 teaspoons extra-virgin olive oil
1 finely chopped medium onion
2 cloves of garlic, minced
1 pound lean ground turkey meat
1 large egg, lightly beaten
3 tablespoons chopped fresh dill
1 1/2 tablespoon coarse-grained mustard
Salt and pepper

recipes natural living new burger recipe 201x300 New burger recipes

Pulse bread into breadcrumbs using a food processor. Pour crumbs into a mixing bowl, then coarsely chop the mushrooms. Saute onion, garlic and mushrooms in about 2 tablespoons olive oil until mushrooms are limp. Add this to the breadcrumbs. Add other ingredient and mix well. Form the mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

Coat each patty with the remaining olive oil, then grill about 5-7 minutes per side, until the center of each patty is no longer pink. Serve with your usualy burger fixings, for a low-fat new burger recipe!

There are just two new burger recipes to add to your recipe selections. Enjoy!

Tags: burger recipes, healthy eating, healthy recipes, low fat recipes, Recipes, vegetarian
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Should you buy pre-packaged food?

November 6, 2012 in Health, Recipes

Have you seen the peeled bananas wrapped in plastic in the supermarket? It’s hard to believe anyone would think that was a good idea–or think that peeling a banana is too labor-intensive. Well your food processor might not be able to peel a banana, but there are so many things that it can do that save money, and ultimately put fresher and more healthy food on your table. There are lots of other pre-packaged foods that seem to make you life easier, but cost more, and there are plenty of ways to economize and still save time.

For a quick snack, celery sticks and carrots are a healthy alternative to chips. Vitamin A fiber,and no fat–that’s a perfect snack, especially for kids. You might be tempted to buy the pre-packaged cut and peeled kind, but with a food processor or “salad shooter” it’s easy to trim them into convenient snack size pieces–and they’ll be much fresher.

You might be tempted to buy chopped onion or bell pepper. Often they have preservatives mixed with them to keep them looking fresh. But how easy is it to chop them in your food processor? The same goes for pico de gallo. it costs more than twice as much if you buy it already made than if you whip up a batch yourself.

What about kebabs? You’ve seen the pre-seasoned and kind in the meat section, with chunks of meat, onion and bell pepper already threaded on the skewers. It’s much more economical to do it yourself. And the amount of work it takes is pretty minimal!

You can buy pre-cut fruit in the produce section–pineapple, apple, cantaloupe or watermelon chunks or slices in plastic containers. Often, the also have preservatives mixed in to keep them looking fresh, and you’ll really stretch your food shopping dollars if you cut off the rind and chop them yourself.

Apple juice and other juice boxes are a convenient way to drink your juice on the go, or give to your kids without any work of spilling, Ounce for ounce they can be 10 times the price of bottled juice, There are spill-proof cup and bottles, and they can be refilled over and over–cheaper and more eco-friendly!

In some cases you really might be better off opting for convenience over price. Skinless chicken breasts cost more per pound that cutting up a chicken, but if chicken breasts are what you’re cooking, it’s a lot easier, and less waste to buy the pre-cut packaged kind.

So, time versus money…sometimes buying food that’s already diced, chopped or packaged just doesn’t make sense. Some convenience foods don’t make sense in terms of money and freshness. A food processor, salad chopper or old-fashioned knife and cutting board are the way to go!

Tags: chopped vegetables, convenience foods, fruits, fruits and vegetables, pre-packaged food, vegetables, veggies
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Best red velvet cupcake recipe

October 31, 2012 in Recipes

We are about to go far out on a limb here…Magnolia Bakery cupcakes in New York City are not that great. Some of us here at yeahtips lived in NYC long before the SATC hype of Magnolia Bakery…don’t get us wrong, they make some quality cupcakes, but don’t stand in a line around the corner to get them! You can make better at home or find better at many, many other bakeries in every city! Sorry, Magnolia!

They are known for their buttercream frosting and it is certainly a key component of a scrumptious red velvet cupcake. Here is one of the best recipes we’ve found:

Buttercream Frosting for Red Velvet Cupcakes

You’ll need:

4 ounces unsalted butter, softened at room temperature
4 ounces cream cheese, softened at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract (the real kind, there are super- pricey Madagascar kinds that are a little too much unless you’re a really serious baker, but you need to get a real vanilla extract, you want the good stuff, not vanilla-flavored extract)

Instructions: using an electric hand-mixer (and a whisk attachment if you have one) whip the butter and cream cheese on high speed for about 3-5 minutes. If if starts to get more solid–stop! Reduce the speed to low and slowly add the powdered sugar. Add the vanilla and mix to combine. Increase the speed to medium/high and whip it for a few minutes until the frosting is light and fluffy, scraping the bowl to combine everything thoroughly.

This is you basic delicious buttercream frosting that is the perfect accompaniment to so many delicious cupcakes, not just red velvet.

But still, our favorite: Red velvet cupcakes. Moist and chocolate-y, they are some of the best!

Red Velvet Cupcakes ( this makes 24 cupcakes)

You’ll need: 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cocoa powder, 1 1/2 cups vegetable oil, 1 cup buttermilk, room temperature , 2 large eggs, room temperature, 2 tablespoons red food coloring, 1 teaspoon white distilled vinegar, and 1 teaspoon vanilla extract) again, the good kind!).

Preheat your oven to 350F. and prepare by placing cupcake papers in muffin pans. You’ll need two 12-muffin pans.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with your electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Fill the cupcake tins about 2/3 of the way up. Bake in the oven for about 20 to 22 minutes, turning the pans around half way through. Test the cupcakes with a toothpick for doneness–if a toothpick inserted in to the middle of a cupcake doesn’t come out completely dry, they’re not done yet. Remove from oven and cool completely before frosting.

Cover with frosting and add chocolate sprinkles, red sugar or shaved chocolate. Enjoy!

Tags: buttercream frosting, buttercream icing, cream cheese frosting, red velvet cupcake recipe, red velvet cupcakes
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Unique pancake recipes

October 23, 2012 in Natural Living, Recipes

Yum! Pancakes for breakfast! You love the basics–buttermilk, plain, banana–but there’s a multitude of more “exotic” pancake recipes…and they’re not just for breakfast. We’ve gathered together some of the best unique pancake recipes, and some of these unique pancake recipes double as side dishes or dessert.

This sweet potato pancake recipe is a delicious option for breakfast, but also as an accompaniment to a main dish, like roast pork loin.

Sweet Potato Pancakes

This makes about 2 dozen medium pancakes. So as a side dish, it serves about 8, as breakfast it serves about 6. They reheat well, and make a delicious snack.

recipes natural living Unique pancake recipes

Try sweet potato pancakes with pork loin

1 1/4 cups mashed cooked (roasted or baked) sweet potatoes
1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

Instructions: Sift flour, baking powder, salt, and nutmeg into a mixing bowl. Combine remaining ingredients then add to flour mixture, stirring just until moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.

Serve with maple syrup if you’re having them for breakfast. As a side dish, add a little salt, freshly ground pepper and sage for a perfect complement to a pork dish.

Applesauce Pancakes

These work as dessert as well as a breakfast dish. For breakfast, these will serve about 8 people. As a dessert, half the recipe for a group of four.

You’ll need:

1/2 cup applesauce
2 cups all-purpose flour
1/4 cup brown sugar
2 tablespoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup melted butter

Instructions: Combine the flour, sugar, baking powder and salt in a bowl. Separately, combine eggs, milk, applesauce, and butter; add to dry ingredients and mix well. Pour about 1/3 cup of batter onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Serve with maple syrup or cinnamon applesauce for breakfast. For a decadent dessert, top with a scoop of vanilla ice cream, with cinnamon and ground nutmeg on top.

Rustic Blueberry Pancakes

These make a hearty breakfast, and the blueberries are a great source of anti-oxidants. It’s a unique pancake recipe in that the cornmeal gives it texture and flavor. This makes about a dozen pancakes.

You’ll need:

1 to 1 1/2 cups fresh blueberries
1 3/4 cups all-purpose flour
1/2 cup stone-ground cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons sugar
1/4 cup Canola oil
2 large eggs
1/2 cup buttermilk
3/4 to 1 cup low-fat milk

Instructions: Combine the flour, cornmeal, baking powder and soda, salt, and sugar. In a separate bowl, whisk together the oil, eggs, buttermilk, and 3/4 cup milk. Combine with the flour mixture, stirring just until blended. Add a little more milk if the batter is too thick. Fold in blueberries.

Pour about 1/3 cup of the batter onto a lightly greased hot griddle or skillet. When bubbles appear, flip the pancakes and continue to cook until golden brown.

A trio of delicious and nutritious unique pancake recipes!

Tags: applesauce pancakes, blueberry pancakes, healthy recipes, pancakes, recipe ideas, Recipes
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A delicious slow cooker dessert recipe

October 4, 2012 in Natural Living, Recipes

Anyone with a slow cooker or crock pot knows how great they are for hearty one dish meals, but they can also be used to make delicious desserts! Try this recipe for Upside Down Banana Cake, made in your slow cooker.

Upside Down Banana Cake

For the banana mixture, you’ll need: 5 tablespoons unsalted butter, cut in small pieces, plus enough to butter the cooker, 3/4 cup firmly packed dark brown sugar, 3 tablespoons dark rum, 6 medium ripe bananas, peeled and halved lengthwise.

For the slow cooker cake: you’ll need 3/4 cups cake flour, 3/4 teaspoons baking powder, 1⁄2 teaspoon ground cinnamon, 1⁄4 teaspoon ground nutmeg, 1⁄4 teaspoon salt, 1/2 stick unsalted butter, 2/3 cups sugar. 1 large egg, plus an additional yolk at room temperature and 2 tablespoons whole milk, at room temperature.

recipes natural living banana slow cooker recipe 150x112 A delicious slow cooker dessert recipe

To make the banana mixture for this slow cooker recipe, first utter the inside of a slow cooker, and line it completely with foil, and then butter the foil. Turn on to HIGH. Sprinkle butter, brown sugar and rum over the foil on the bottom of the cooker. Cover the bottom with the banana halves, cut side down, overlapping them slightly. Press the bananas into the sugar mixture.

For the cake batter: Sift together the flour, baking powder, cinnamon, nutmeg, and salt into a large bowl; mix evenly.

In another bowl, slowly beat the butter and sugar with an electric mixer, then increase the speed to high and beat until light and fluffy, scraping the sides of the bowl occasionally. Beat in the egg and then the yolk.

While mixing slowly, add the flour mixture to the butter in 3 parts, alternating with the milk in 2 parts, beginning and ending with the flour. Mix briefly at medium speed to make a smooth batter.

Pour the cake batter over the bananas and smooth with a spatula to even it out. Lay a doubled length of paper towel from end to end over the top of the slow cooker, to line the lid and reduce condensation. Cover the cake tightly with the lid and continue to cook on HIGH, until the cake begins to brown slightly on the sides and springs back when touched in the middle, about 3 1/2 hours. Turn off the slow cooker and let it set, about 20 minutes more.

Using the foil, lift the cake from the slow cooker, and place on the counter to cool, about 30 minutes. Fold back the foil, and carefully invert cake onto a platter so you can see the caramelized bananas.

Serve with vanilla ice cream. This is one of the most delicious slow cooker desert recipes you’ll find!

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New burger recipes

Should you buy pre-packaged food?

Best red velvet cupcake recipe

Unique pancake recipes

A delicious slow cooker dessert recipe

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