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Top Secret Recipes

Technicolor Kitchen – English version: Peanut butter granola + Woody Allen and Larry David

Peanut butter granola / Granola de manteiga de amendoim

A couple of nights ago I was on my couch, watching “House M.D.” and being horrified by the fact that a child almost as tall as me was wearing diapers on that episode when the reminder for “Whatever Works” appeared on my screen; after watching the movie I thanked the Universe for putting Woody Allen and Larry David together – the witty text, perfectly performed by the fantastic David and a very sharp and talented Evan Rachel Woods, with the addition of a divine, funny and gorgeous Patricia Clarkson made me laugh so hard I was afraid my neighbors would think I’m crazy. 🙂
There are hundreds of great lines throughout the movie – you can find some of them here – and one of them is absolutely real: “The human race. They’ve had to install automatic toilets in public restrooms, because people can’t be entrusted to flush a toilet.” – it always amazes me – in a very bad way – that the Man has walked on the moon but some people seem incapable of flushing a freaking toilet. Go figure. 😀

This die-hard fan of “Mighty Aphrodite” loved the movie and if you like Allen’s sense of humor I’m sure you’ll love it too – watch it and then let me know what you think. Can I ask for one more thing? Make this granola – it’s the best granola I’ve ever eaten and the real challenge here was stop eating it right out of the oven so there would be at least half of it left to store in an airtight container. 😀
The recipe comes from a website I adore so much I cannot wait to buy their book.

Peanut butter granola
slightly adapted from the always amazing Food52

250g rolled oats
1 teaspoon ground cinnamon
¼ teaspoon table salt
½ cup crunchy peanut butter
¼ cup canola oil
¼ cup (44g) lightly brown sugar, packed
¼ cup honey
2 teaspoons vanilla extract
1 cup (110g) dried cranberries (optional)

Preheat oven to 165°C/325°F.
Combine oats, cinnamon and salt in a large bowl.
In a separate bowl, combine the peanut butter, oil, brown sugar, honey and vanilla. Pour mixture over granola and stir until oats are fully coated.
Spread gently in an ungreased 22x32cm (13x9in) pan. Bake for 30-45 minutes or until granola is toasted, stirring gently every 15 minutes. Remove from oven and allow to cool completely in pan.
Stir in fruit, if using, and store in an airtight container in a cool place for up to a month.

Serves 8-10

King Chef recipes

Top Secret Recipes

Jo and Sue: Chili Macaroni Biscuits

Looking for something to throw at the kids after school? Or maybe pack into a lunch? Or, maybe you just want a quick and easy dinner idea.

One of the many email newsletters I get weekly had this idea for a meal in a muffin tin. I believe it was Pillsbury or Kraft. As soon as I saw the photos of pasta and cheese and chili baked in a biscuit I knew I had to give it a try. They had different combinations as well (ie: a lasagna in a muffin tin biscuit) but this one spoke to me.

“Jo,” It said, “you need more carbs in your diet. You should make me. I’m delicious.”

Who am I to argue with food?

Chili Macaroni Biscuits


1 box macaroni and cheese dinner (I used KD)

butter and milk as per macaroni and cheese dinner instructions

1 can (15 oz) chili

1 1/2 cups cheddar cheese

2 cans Pillsbury refrigerated biscuits


Preheat oven to 350 degrees.

Prepare macaroni and cheese according to package directions.

Stir in chili and 1/2 cup cheese.

Separate the two cans of dough into 20 biscuits. Press each biscuit into muffin tin, making sure it goes up side of cup. Fill with macaroni mixture. Sprinkle with remaining cheese.

Bake at 350 for about 20 – 30 minutes or until golden brown. Cool 2 minutes then remove from pan.

It’s that simple. I managed to get 2 dozen cups out of this recipe instead of just 20 because I trimmed a little dough off each biscuit round and squished it into 4 more. It worked great.

I want to try this now with spiral pasta, spaghetti sauce, sausage meat, ricotta cheese, and mozzarella cheese – as per the lasagna cup idea. I’m guessing there is a bazillion different ideas you could try. Sue doesn’t like the biscuits from Pillsbury (*cough* wierd *cough) so I am thinking of maybe trying it with the croissant dough.

Simple. Fast. Tasty. Great after school/lunch snack.

All things we like in a recipe.

Top Secret Recipes

Jo and Sue: Banana Coconut Rice Pudding

I’m not going to lie: I was expecting great things from this beautiful looking dessert. All those scrumptious layers of pudding, coconut, banana, and whipped cream lead me on.


Okay, okay. There are some redeeming qualities in this recipe. It looks really pretty. And the banana and coconut and whipped cream tasted delicious. Unfortunately the rice pudding part of it fell flat.

Really flat.

Like, won’t-ever-make-that-again flat.


I think you could maybe salvage this recipe by adding cinnamon and/or your favourite rice pudding spice.

My usual (old fashioned) rice pudding is cinnamon and raisins and is delicious just like that. I should have known that trying to get all fancy with bananas and coconut was too “crazy” for rice pudding.


I’m still posting the recipe though because maybe you will have more luck with it and/or maybe you will like the flavour better than we did. (We being mom and dad and I, not Sue, because Sue thinks rice pudding is “yucky”) Besides, I had to post the photos because they just look so pretty.

How the photo looks, that is how I wanted the dessert to taste. It didn’t.



 Banana Coconut Rice Pudding



1 cup milk

1 cup whipping cream

1 1/2 cups half and half

1 cup rice

1 Tbsp vanilla

1 tsp coconut extract

2 eggs

1/2 cup toasted coconut

2 bananas, thinly sliced

1 cup whipping cream, whipped

1 Tbsp icing sugar

1 tsp vanilla



Stir milk, whipping cream, half & half and rice together in medium saucepan over med – high heat. Bring to a boil. Reduce heat to med – low; cook, stirring often, until rice is cooked and mixture is thickened. Anywhere from 10 – 20 minutes. Remove from heat.

In medium bowl, whisk vanilla and coconut extract with eggs. While constantly whisking, slowly add 1/2 cup of hot rice mixture to eggs. Continue to add 1/2 cup at a time until completely mixed. Do NOT do this too fast or eggs will curdle.

Return mixture to saucepan and cook for another1 – 2 minutes, stirring constantly.

Transfer to bowl and chill completely.

Whip cream with Tbsp of sugar and tsp vanilla.

To assemble parfaits: layer 1/4 cup cold rice pudding with toasted coconut, sliced bananas, and whipped cream. Repeat layers once more.



It’s not too complicated to make at all. Which makes it even more unfair. If it is easy and pretty it SHOULD taste delicious also.

It’s okay, I’m not bitter about it at all.

The recipe calls for it to be served cold – which I thought was weird – we eat our old fashioned rice pudding warm so the cream on top gets all melt-y.

Originally we tried it warm so I though, to be fair, I should try it cold to see if that makes a huge difference. Cold version equalled me spitting it out. It was like eating cold rice. I have to give it some credit though; the texture was very smooth and creamy. It just had no flavour.

Who wants to eat flavourless, cold rice?

Not me.

I suggest if you are going to attempt this recipe that you add something to the pudding that will flavour it. The 1 Tbsp of vanilla and 1 tsp of coconut extract really added nothing. I’m thinking cinnamon would be a good start.

Let me know, if you give it a try, what you think.

Top Secret Recipes

Technicolor Kitchen – English version: Cinnamon and cardamom buns

Cardamom and cinnamon buns / Pãezinhos de canela e cardamomo

I usually feel the urge to bake yeasted breads when there is no time at all for that – go figure. And this time, to make things even more difficult I felt like baking a very specific type of bread: I wanted it to look good (I’m a complicated human being, my friends, I’ll admit to that). There was an amazing recipe using bananas in one of my current favorite cookbooks, but I would not have the time to defrost the bananas in my freezer. That was when I remembered Tessa Kiros’ gorgeous buns, and to make things even better they were filled with a butter, cinnamon and sugar combo, a.k.a. “the irresistible combo”.

Don’t the buns look beautiful? And I can guarantee you that they might look difficult to shape, but they’re not.

Cinnamon and cardamom buns
slightly adapted from the glorious Falling Cloudberries: A World of Family Recipes

1 cup (240ml) lukewarm whole milk
½ cup (100g) granulated sugar
10g dried yeast
1 egg, lightly beaten
½ cup + 1 tablespoon (127g) unsalted butter, softened
1 ½ teaspoons ground cardamom
½ teaspoon salt
5 cups (700g) all-purpose flour, more if necessary

Cinnamon butter:
2 teaspoons ground cinnamon
¼ cup (50g) granulated sugar + 1 tablespoon for sprinkling
5 ½ tablespoons (77g) unsalted butter, very soft
1 egg, lightly beaten, for brushing

Put the milk, sugar and yeast in the large bowl of a stand mixer and whisk with a fork. Let stand for 5-7 minutes, or until the yeast begins to activate. Add the egg, butter, cardamom, and salt and mix in low speed with the hook attachment. Gradually add the flour, then mix until smooth and elastic, 5-7 minutes – you can knead by hand if you wish. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and a clean kitchen towel and leave in a warm place for about 2 hours, or until it has doubled in size.
Cinnamon butter: in a small bowl, mix together the cinnamon and sugar. Divide the butter into four portions and set aside.

Put the dough on a floured work surface and divide it into four portions. Begin with one portion, covering the others with the kitchen towel so they don’t dry out. Using a rolling pin, roll out a rectangle, roughly about 30x25cm (12x10in) and 3mm (1/8in) thick. Evenly spread one portion of butter over the surface of the dough with a spatula or blunt knife. Sprinkle with ¼ of the cinnamon mixture. Roll up to make a long dough sausage. Set aside while you finish rolling out and buttering the rest of the dough, so that you can cut them all together.

Line two large baking sheets with parchment paper. Line up the dough sausages in front of you and cut them slightly on the diagonal, alternating up and down, so that the slices are fat V shapes, with the point of the V about 2cm (¾in) and the base about 5cm (2in). Turn them so they are all the right way up, sitting on their fatter bases. Press down on the center of each one with two fingers, until you think you will almost go through to your work surface. Along the sides you will see the cinnamon stripes oozing outward. Put the buns on the baking sheet, 5cm (2in) apart. Brush lightly with beaten egg and sprinkle a little sugar over the top. Let the buns rise for 30 minutes – in the meantime, preheat the oven to 180/C/350°F.
Bake them for 20-25 minutes, or until they are golden. Check that they are lightly golden underneath as well before you take them out of the oven. Serve hot, warm, or at room temperature and, when they are cool, keep them in an airtight container so they don’t harden.

Makes about 35 buns – I halved the recipe and got 15

Top Secret Recipes

Technicolor Kitchen – English version: Coconut custard bars + the unforgettable “Hugo”

Coconut custard bars / Barrinhas de coco

I don’t have kids, but I imagine that if I did I would love to cook and bake for them, because I already do that with lots of joy for the people I love and care about – I guess it’s a way of expressing my feelings. Maybe people like doing things they love for the ones they love. And why am I telling you all this, you might ask? Well, because that crossed my mind when I left the theater a couple of nights ago, after watching the fantastic “Hugo” – that was Scorsese’s way of expressing his love for his daughter: doing what he does best, what he loves to do for someone he loves. Some people say “I love/like you”, some bake cakes, and others make movies. 🙂

As I sat on my chair and started enjoying my popcorn, several kids entered the theater and sat down, too, waiting for the film to start. That is not something I see very often, given the sort of movies I usually watch. Fifteen minutes into the film and I thought to myself, “are these kids lucky or what?”, because as a child I did not have the opportunity to see something so strikingly beautiful, so perfectly made – actually, to be honest, even as an adult I haven’t seen many movies as beautiful as “Hugo”. I was mesmerized by the images, the colors, the sounds – I was in Paris. Asa Butterfly and his big blue eyes (which remind me of Elijah Wood’s) won my heart completely – he made me cry like a baby and by the end of the movie I wanted to take the kid home with me. I know Scorsese is a very gifted director and has the ability of improving just about anyone’s performance, but I never imagined he’d be so good at directing kids. On the other side, for each tear I shed there was lots of laughter with Sacha Baron Cohen – I thought he was delightful to watch, funny and adorable, which, to me, is Scorsese’s touch again (those of you who have watched Cohen’s previous performances might agree with me).

I wish I could tell you more about “Hugo” but I loved it so much and it moved me in such way that I sort of got speechless – this 33-year-old won’t be forgetting Martin Scorsese’s “kid’s movie”. Ever.

Coconut custard bars
slightly adapted from the wonderful The Good Cookie

1 1/3 cups (186g) all purpose flour
1/3 cup (67g) granulated sugar
¼ teaspoon salt
½ cup (113g/1 stick) unsalted butter, cold and chopped into 1cm (½in) cubes
1 large egg yolk
2 teaspoons cold water
¾ teaspoon vanilla extract

2 large eggs
1 large egg yolk
¾ cup (150g) granulated sugar
1 cup (240ml) unsweetened coconut milk
1 teaspoon vanilla extract
2 tablespoons dark rum
1 tablespoon all purpose flour
pinch of salt
1 cup (100g) sweetened shredded coconut

Make the crust: preheat oven to 180°C/350°F. Butter a 22cm (9in) square pan*.
Place flour, sugar, salt in the bowl of a food processor and process until blended. Scatter butter pieces over the flour mixture and process until mixture resembles coarse meal. In a small bowl, whisk together egg yolk, water and vanilla. With food processor running, add yolk mixture through the feed tube and process just until the dough begins to come together in large clumps. Scrape the dough into the prepared pan and, using your fingers, pat it evenly into the bottom of the pan. Bake crust until golden, 20-25 minutes. Transfer the pan to wire rack and cool completely. Leave the oven on.
In medium bowl, whisk the eggs, egg yolk, and granulated sugar until blended. Slowly whisk in the coconut milk. Whisk in the vanilla, rum and flour and salt.
Sprinkle the coconut evenly over the cooled crust. Pour the filling through a fine sieve over the coconut, covering the crust completely. Bake for 25-30 minutes or until filling is set and the edges are golden brown. Cool completely in the pan on a wire rack. Using sharp knife, cut into bars.

* I made the exact recipe above using a 20cm (8in) square pan; since it has a removable bottom it was easy to unmold and cut the bars

Makes 12

Top Secret Recipes

Pear Ice Cream with Candied Ginger

Fall is pear and apple time, and pumpkin, and, well, the list goes on and on and on. Fall is my FAVORITE time of year! Not just because of all the wonderful things available in the garden for baking and cooking but because of the weather, the colors, and the smells, pretty much everything.

Our pear trees had an abundance this year. We have so many pears in the storage shed that even bringing 2 huge boxes in to share at the office has not made a dent. I’ve looked up several pear recipes to try but most of them only use 3 or 4 pears.

I did make this recipe last year – HP Sauce – that I found at Canadian Crafter’s blog. (Okay, her recipe calls for apples but I used pears) It’s great and uses a lot of pears….but I still have so much HP sauce from last year that I don’t need to make more.

Hmmm…. while I find a way to use up more pears I will share this tasty recipe for pear ice cream.

Side story – while trying to find pear ice cream recipes I scoured the internet for the most interesting sounding recipe. There are not too many pear ice cream recipes out there and the ones that are out there are mostly custard based (ie: heat your milk/cream, beat it into the eggs & sugar, cool it down…blah, blah, blah) or involved caramelizing or roasting the pears. Don’t get me wrong, they sounded delicious, but I was looking for something simple. My dad loaned me his ancient ice cream book that he uses for his recipes. This is another of the old school, no photos, pages held in with elastic bands cook books.

Guess what?

Perfect pear recipe inside.

Easy peasy, no muss, no fuss, start to finish in like 10 seconds.

(Well, maybe a few more than 10 seconds but, you see where I’m going with this.)

I made a few small changes (I can’t help it, it’s an affliction of mine) and added some finely chopped candied ginger and, voila, delicious Pear and Candied Ginger ice Cream.

Pear Ice Cream with Candied Ginger


4 ripe pears

2 Tbsp lemon juice

1 – 2 tbsp finely chopped, candied ginger

1/2 cup white sugar

1/2 cup brown sugar

2 cups whipping cream

1 cup half & half


Peel and core pears. Place in food processor with lemon juice, ginger, and sugars. Process until smooth.

Pour mixture into bowl of stand mixer. While mixer is running add cream and half & half. Mix until sugar is dissolved and mixture is smooth (about 5 – 8 minutes).

Pour into container of ice cream maker and follow manufacturer’s instructions. (May have to mix in 2 batches)

I’m not a huge fan of the candied ginger, I did that for a friend who loves ginger, but I do think this would be even better with no ginger and a hint of cinnamon. I will try that next time.

I do love the simplicity of this recipe. Sometimes simple is better. Sometimes all the extra steps don’t really add a lot, sometimes they do, I guess you never know until you try. Do give this recipe a try though, for how easy it is the results are amazing.

I know fall isn’t really “ice cream season” but this ice cream is heavenly with any kind of fruit crisp/crumble you may be baking up.

I KNOW you are making fruit crisps/crumbles because that is the law in fall.

At least one crisp/crumble has to be made or the earth will implode.

At least, that’s what I heard.

Be sure to visit Carol’s Chatter for some more fantastic links!

Top Secret Recipes

Jo and Sue: Greek Spread (Dip)

I haven’t blogged in a couple of days and I am feeling sad about that. We have been soooo busy lately with Sue moving and participating in the Terry Fox Run and Bras for a Cause and Run for the Cure, not to mention having a bit of a family crisis. Everything is finally calming down again so I will (hopfully) be able to get back to a blog a day (or a blog every 2 days).

I thought I would post the recipe for this delicious, and uber fast, Greek Spread/Dip.

Sue is the creator of this one.
It is one of those easy recipes that doesn’t really require measuring. You can use as much or as little of the ingredients as you like.

The recipe here (I believe) is what the amounts are in the photo.

Greek Spread/Dip


1 8 oz brick cream cheese, softened

1/4 cup mayo

1 small cucumber, finely chopped

1 medium tomato, seeded, finely chopped

1/2 small onion, finely diced

1/4 – 1/2 cup feta cheese, crumbled


Mix cream cheese and mayo together and spread on serving platter, leaving about 1/4 inch thick.

Sprinkle cucumbers over top, then tomatoes, then onion, and finally – feta.

Serve with pitas. Refrigerate leftovers.

It does not get much easier than that.

I think we used Herb & Garlic Feta which added some extra flavor as well. This would make a great appetizer for a Greek dinner party.

I know this is a short blog today but I am off shortly to do the Run for the Cure.

I hope to do a blog soon about the Terry Fox Run and Bras for the Cause and Run for the Cure. I believe they are all great causes and we have a lot of fun participating. I know I have some photos around here somewhere and hopefully I can find them to post.

Be sure to pop over to Carole’s Chatter for tons of great links!

Top Secret Recipes

Technicolor Kitchen – English version: Tangerine-poppy seed chiffon cake

Tangerine poppy seed chiffon cake / Bolo chiffon de tangerina e sementes de papoula

Up until a couple of weekends ago the only chiffon cakes I’d baked were layer cakes: they were delicious and perfect for birthday celebrations, but I wanted to make one of those tall, elegant chiffon cakes (baked in tube pans) I’d seen on some cookbooks and blogs. I chose this recipe because I love tangerines and the idea of a cake made with them sounded very refreshing, exactly what that very warm Saturday called for. The cake turned out fine – there was a bit of swearing during the unmolding moments, but nothing serious – and eating it felt like biting a cloud (not that I have ever bitten a cloud, but you get the picture), but unfortunately the tangerine flavor was too mild – maybe because I did not add the tangerine oil, I don’t know. Therefore, I have suggestion for you: make this cake using lemons or limes instead and go wild with the zest – I promise you I’m not being biased (at least not this time). 😀

Tangerine-poppy seed chiffon cake
from the great The Art and Soul of Baking

1¾ cups (210g) cake flour*
1 cup minus 2 tablespoons (176g), plus ¼ cup (50g) granulated sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup poppy seeds (optional)
¼ cup + 2 tablespoons flavorless vegetable oil
6 large eggs, separated
finely grated zest of 2 large tangerines
½ cup (120ml) strained freshly squeezed tangerine juice
1½ teaspoons pure vanilla extract
¼ teaspoon pure tangerine oil**
¾ teaspoon cream of tartar

1 ½ cups (210g) confectioners’ sugar
1½ -2 tablespoons strained freshly squeezed tangerine juice
1/8 teaspoon pure tangerine oil**

Preheat the oven to 165°C/325°F. Have ready an ungreased 25cm (10in) tube pan with a removable bottom (I once made an angel food cake with a regular tube pan and it worked out fine – I just placed a ring of baking paper in the bottom of the pan).
Make the cake: sift the cake flour, the 1 cup minus 2 tablespoons (176g) granulated sugar, baking powder, and salt into the large bowl. Add the poppy seeds and whisk to blend. Make a well in the center and pour in the oil, egg yolks, tangerine zest and juice, vanilla extract, and tangerine oil. Whisk vigorously until the mixture is very smooth. Set aside.
Make sure your whisk attachment (or beaters) and your mixing bowl are scrupulously clean. In the bowl of the stand mixer, whip the egg whites on medium just until frothy. You can also use a hand mixer and a medium bowl. Add the cream of tartar and whip on medium-high until soft peaks form. With the mixer on medium, slowly add the remaining ¼ cup (50g) of granulated sugar and whip until the whites hold very firm peaks. (This cake requires stiff egg whites for its height and open texture, so don’t be afraid to beat a few seconds longer than you normally would for firm peaks.) To check for firm peaks, with a spoon scoop bowl when the spoon was lifted should hold their shape.
Use the spatula to gently stir a mound of beaten whites into the bowl of batter. This step slightly lightens and loosens the mixture, making it easier to fold in the remaining whites without deflating them. Scrape the remaining egg whites into the bowl and gently but thoroughly fold them into the batter until no streaks of egg whites remain.
Scrape the batter into the pan and smooth the top. Bake for 50-60 minutes, until the cake has risen, the top is lightly golden and feels firm to the touch, and a skewer inserted into the center comes out clean. Immediately invert the pan onto its feet or over the wine or soda bottle***. Allow to cool completely, at least 2 hours.
Invert the cake so it is right side up. Run the thin, flexible knife or spatula around the edges to loosen it from the pan. As you do this, gently press the knife into the side of the pan to avoid gouging the cake. Push the removable bottom upward to free the cake from the side. Run the same knife around the inside tube and along the bottom of the cake, if necessary, to finish loosening it. Place a plate on top of the cake and invert, removing the cake from the pan, then invert it again to set it right side up.

Make the icing: sift the confectioners’ sugar into the medium bowl. Whisk in the tangerine juice and tangerine oil until the mixture is very smooth. Drizzle over the cooled cake.

The cake will keep well at room temperature, covered with plastic wrap or under a cake dome, for several days. Once cut, press a piece of plastic wrap firmly against the cut surfaces to help keep it fresh

* homemade cake flour: 1 cup (140g) all purpose flour minus 2 tablespoons + 2 tablespoons corn starch

** I did not use the tangerine oil (I’ve never seen it here in Brazil) that could be the reason why the tangerine flavor in the cake and the icing wasn’t strong enough

*** I could not find a bottle that fit into the tube of my pan, so I inverted it onto a cooling rack

Serves 10-12

Top Secret Recipes

Jo and Sue: Pumpkin Mousse (Low Cal)

Are you one of those crazy people who doesn’t like pumpkin? If you are then you won’t want to try this recipe. Even though it is delicious and low calorie, you won’t want to try it. It tastes pumpkin-y.

 Mmmmm… just like pumpkin pie!

I don’t get you anti-pumpkin people. (Sue – I am looking in your direction) I am going to assume there was some kind of secret laboratory testing that occurred that made you lose your ability to taste yummy things.

Okay, I probably shouldn’t make fun of anti-pumpkin people. Until a few years ago, I was one of them! Eeeep. Thankfully I have regained my admiration for pumpkin and can mingle with the normal people now…

This is one of the few recipes I have tried that is very low calorie (According to Fitday it is 76 calories per serving, 2.1 fat, 12.5 carbs, 2.5 protein. A serving is 1/10th of the recipe ) and still really, really tasty.


Make it.

Low Cal Pumpkin Mousse


1 15 oz can Pumpkin

2 sm pkg instant sugar free/fat free vanilla pudding

2 cups skim milk (I used 1%)

2 cups light Cool Whip Topping (thawed) (I used 95% fat free)

1/2 tsp pumpkin pie spice


Mix pudding with skim milk. When that thickens, whisk in other ingredients until smooth. Chill.


For those of you watching your waistline this Thanksgiving – first of all, good luck with that, secondly, you might want to bring this to your family dinner and wow everyone with your amazing skills. They won’t know it only took you 5 seconds to prepare AND they certainly won’t know that it’s a “diet” recipe. (Only 76 calories!!)

(If I remember correctly, by Weight Watchers points it is 1 point per serving – if you get 8 servings out of it. I do 10 servings instead of 8 because it is really rich.)


I don’t remember where I found the original recipe but the person who created it is a super genius. Of course, now that I have made it for several years and put my own little adjustments in, I have taken credit for it.

What? Me, a super genius?

Yes, yes….it’s true.

Top Secret Recipes

Jo and Sue: Quinoa Burgers

Here is a great alternative to a heavy, greasy hamburger. It doesn’t have that lovely hamburger taste, of course, but it is delicious in its own way. It is wonderfully flavorful! Not to mention the texture is very nice – squishy and crunchy at the same time. I found this recipe to be a little crumbly but, if you are gentle when you handle it, it holds up okay. I cooked mine in a non-stick pan over medium heat, about 10 minutes on each side, so I only had to flip it once therefore minimizing the chances of it falling apart. I’m not sure you’d be able to cook this on a BBQ grill….

I was sad because I didn’t have tomato to put on this. *Sigh*

Quinoa Burger


1/2 cup uncooked quinoa

3/4 cup carrot, shredded

1/2 cup bread crumbs

1/2 cup corn

1/4 cup fresh parsley, finely chopped

pinch salt & pepper

2 large eggs

3 (or 4) whole grain buns

lettuce, tomato, onion, cheese – other burger toppings


Cook quinoa according to package directions. (I use 1/2 cup quinoa to 1 cup water)

Place cooked quinoa, carrots, bread crumbs, corn, parsley, salt & pepper, and eggs in food processor.

 Process until combined but still chunky.

Use hands to form 3 (or 4) 1 inch deep patties. Place on plate in fridge for 20 minutes to chill.

uncooked patty

Heat non-stick pan over medium heat, spraying lightly with cooking spray. Cook each patty approx 10 minutes per side. 

Fix whole wheat bun with whatever toppings you would like. Place patty on bun and enjoy.

I managed to get 3 patties out of this recipe but the recipe originally said it made 4. It will depend on how big you make your patties (obviously).

I am not sure why but when I gave one to Sue to try, it completely crumbled on the bun. Like, sloppy joe crumbled. It went everywhere. I have no idea why. The only thing I can think of is I was too rough when I flipped it and then took it out of the pan. Oh well, it still tasted good 🙂

I am beginning to appreciate veggie burgers more. I still love my hamburgers though. Don’t get me wrong – nothing will beat a thick, juicy, squishy hamburger with all the toppings.

Sue has a great recipe that uses beans as the binding agent in her veggie burger. I will try and talk her out of her recipe and share it with you.