New Mexican Green Chile Black Bean Burgers

From:  http://www.ambitiouskitchen.com/2014/07/new-mexican-green-chile-black-bean-burgers/

Ingredients

1 teaspoon olive oil
½ red onion, finely diced
2 cloves garlic
1 red bell pepper, diced
1 large green chile, stemmed, seeded and finely chopped (I substituted half a green bell pepper)
1 teaspoon cumin
½ teaspoon oregano
1 teaspoon chili powder
1 – 16 oz can low-sodium black bean, rinsed and drained
1/2 cup sweet corn
Salt and black pepper, to taste
1 egg
1/2 cup gluten-free oat flour, plus more if necesssary
nonstick cooking spray
6 of your favorite hamburger buns, if desired
Tomatoes, lettuce, onion, and any other fixings you desire

Instructions

1. Heat olive oil in skillet over medium-high heat. Add in onions and cook until slightly softened, about 3 minutes. Add garlic, green chiles and red pepper; cook and stir until soft another 3 minutes. Remove from heat and stir in cumin, oregano, and chili powder; transfer to bowl to let cool.
2. Add black beans to food processor and pulse until smooth but still a little chunky. Transfer beans to the bowl and add corn, cilantro and salt and pepper. Stir, taste, and adjust seasonings if necessary. Next add in egg and oat flour; stir until well combined, then divide into 6 firmly packed patties and place in fridge for 30 minutes to allow patties to cool so that they stay together better when cooking. If the mixture is too wet to form into patties, you can add a tiny bit more oat flour but don't overdo it!
3. When you are ready to cook the burgers, spray a large skillet with non-stick cooking spray and place over medium-high heat. Add the burgers and cook, flipping once, until cooked and browned on each side. I typically cook mine for 3-4 minutes on each side. Be gentle when flipping the burgers so that they don’t fall apart.
4. Place on buns or in lettuce wraps and top with extra green chile, avocado slices, tomato, lettuce, and any other toppings or condiments you desire.

Wild Rice Soup

From:  http://www.diabetesforecast.org/2008/nov/recipes/wild-rice-soup.html

8 generous size portions

Ingredients

2 Tbsp. olive oil
4-6 carrots, peeled and diced
4 celery stalks, diced
1 large onion, diced
2 bell pepper, diced (recommend one be orange or yellow)
2 cups low-fat, reduced-sodium vegetable broth

4 cups of water

  

Herb Bag 

6 sprigs fresh parsley 

6 sprigs fresh thyme 

1-2  garlic clove, peeled, left whole 

 dash crushed red pepper flakes 

2 cups un-cooked wild rice blend

2 cups original sugar-free almond milk

1/2 cup toasted almond slivers 

Directions

1.In a large saucepan, heat the oil over medium heat. Add the carrots, celery, onion, and bell peppers and sauté on medium-low for about 10 minutes. Add the broth and water and bring to a simmer.

2.To prepare the herb bag, add the herb bag ingredients to a square of cheesecloth, and tie it up. Place the herb bag in the simmering broth and vegetables. Continue to simmer for 15 minutes. Remove the herb bag from the broth.

3.Add the wild rice and simmer for 45 minutes more.

4.Add in the milk, almonds and heat through, but do not boil.