Black Bean Burgers

Hello everyone! Long time, no see, eh? I know I've been really absent from this little 'ole blog for a long time. For some of that time, I've had what I consider to be a good excuse. A certain little bean kept me sick for awhile! {Well, perhaps I shouldn't say it's our bean's fault because he didn't exactly make me sick but the hormones associated with said bean sure did.} This little bean is totally worth it but I have to admit that it's really nice to like food again. :)

And now I'm back. Hopefully. I have a bunch of recipes to share and post so I'm going to get on it and start them coming. It's a good thing you've had Tierra around to help give you some new ideas! I can't promise that all of my recipes will be health conscious like Tierra's have been. In fact, if eating sugary, delicious food were a sin, some of mine would be downright sinful. But I hope you enjoy them as much as I have.

Today's recipe is actually healthy and so delicious! We love this recipe and it's a really nice substitute for the full of fat hamburgers usually found on a bun. If you're looking for something a little different that tastes so great, give these a try. You won't be sorry. 

Black Bean Burgers
Recipe from Sarah Harwood
Makes 4-6 patties

2 slices stale or toasted whole wheat sandwich bread
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced, with membranes and seeds removed {I highly recommend wearing rubber gloves when you do this}
1 tsp cumin
1 can black beans, drained and rinsed
1 1/4 cups cooked brown rice
2 tsp fresh lime juice {I admit to liking a little more than that in mine}
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped cilantro 
Additional breadcrumbs, if needed
1 Tbsp canola or olive oil for cooking


Directions:
In the bowl of a food processor or blender, pulse bread to form breadcrumbs {if you toast it, make sure it's been cooled before processing}. Pour into a bowl and set aside.
Saute onion until soft in a small amount of butter or oil. Add garlic, jalapenos, and cumin and saute for an additional 2 minutes.
Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt and pepper. Pulse until the beans are chopped, but not pureed.
Scoop the black bean mixture into a large bowl. Add the breadcrumbs and the cilantro. Using a wooden spoon or your hands, stir the mixture until combined.
Divide the mixture into four or six {depending on the size you like - I usually get about 5} equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet or plate lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour. This recipe could also work well for making ahead of time. You could make it up in the morning and just refrigerate until you need to cook them up that evening.
Heat canola oil in a large skillet set over medium heat. Make sure your oil is hot before adding the burgers. Add the burgers and cook for 4 minutes per side.

Serve with avocado, tomato, lettuce, cilantro-lime mayo {see below} and on a bun.

Cilantro Lime Mayo
1/4 cup mayonnaise
2 tsp fresh lime juice
1/2 tsp ground cumin
2 Tbsp finally chopped cilantro
1/4 tsp freshly ground black pepper

Directions:
In a small bowl, combine all ingredients. Stir well.

Gouda, Onion Pizza

Hello again! Man Tuesdays sure come quick doing this blog!! Well for today I am posting a pretty easy pizza recipe that I got off of Recipe.com Magazine.

If you are looking for a fun date night idea please check out my other blog tierradawn.blogspot.com and if you happen to draw the letter G you can make this easy, inexpensive meal for dinner!!

Gouda Red Onion Pizza

 

• 2  Tbsp olive oil
• 1  large red onion, halved lengthwise and thinly sliced (about 2 cups)
• 1  Tbsp. snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1/4  tsp. salt
• 1/4  tsp. freshly ground black pepper
• 1  Tbsp. cornmeal (didnt use this)
• 1  10- to 13.8-oz. package refrigerated pizza dough (i used a pkged Boboli pizza crust cause we love them)
• 8  oz. Gouda or Edam cheese, shredded (2 cups) (i used smoked Gouda, ive never cooked or used gouda before.. probably my new favorite!)

   

   Directions

  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion. Cook until onion is tender but not brown, stirring often (5 to 7 minutes). Remove from heat. Stir in thyme, salt and black pepper; set aside. (So i was trying just to hurry and so I forgot to saute the onions and just put them on the pizza which turned out good but next time ill saute them!)

  2. Grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8-inch rectangle on the baking sheet. Brush pizza dough with remaining 1 tablespoon oil. Sprinkle pizza dough with cheese to within 1/2 inch of edges. Spoon onion mixture over the cheese.

  3. Bake, uncovered, in a 400 degrees F oven for 12 to 15 minutes or until crust is golden. Cut into 12 pieces. Makes 12 appetizers.

   

  Here is how i did it: ( i have a tendency to take a recipe and totally change it!)

  So I used a Boboli Pizza Crust and I turned my oven onto 375 degrees. While it was heating up I put 2 Tbsp of olive oil on the crust, then I diced about 4-6 cloves of garlic and spread on the crust. I then cut up the red onion and placed it on the pizza. I decided to cut Cherry Tomatoes in half and place on the pizza. I then put the fresh thyme on the pizza. Sprinkled the whole pizza with Salt and Pepper. I sprinkled the Gouda Cheese all over the pizza and baked in the over for about 15 minutes. 

  It was a fabulous pizza and great for left overs. We paired it with a salad with vinaigrette dressing.  (however i forgot to take a picture of that, sorry!)

  Next time I will saute the onions!! 

  
  

  

  Enjoy!!!

  
  

Perfect Mashed Potatoes

I really love good mashed potatoes. But I really hate not-so-good mashed potatoes. I personally love creamy, whipped, homemade mashed potatoes. One thing I hate: lumps in my mashed potatoes. If your definition of good potatoes doesn’t fit into that description, perhaps you should stop reading this post! 

Perfect Mashed Potatoes

Time: 1 hour

Makes: 4-6 servings

Ingredients:

2 large potatoes

1/8-1/4 cup milk, cream or half-and-half {using cream or half-and-half will give you thicker, slightly more flavorful potatoes} 

1/4 cup sour cream

2 Tbsp. butter

1/2 tsp. salt

Directions:

First you must boil the potatoes. Scrub or peel them {I like some peel on my potatoes but it’s whatever you like} and cut them into small cubes. The smaller your cubes, the faster your potatoes will cook. Put the potatoes in a sauce pan and cover with an inch of water. Bring to a boil and cook for 30-40 minutes or until a fork inserted into a potato goes through easily. You want ‘em nice and soft. Drain the water off {you can save the water if you like to make pancakes or something with the potato water}. 

Mash the potatoes using some kind of masher. Mash ‘em up about as good as you can with that. 

Yes, I am aware that my "masher" isn't really a potato masher. Actually, to be honest, I don't know what it is really for.

Add the milk, sour cream, butter and salt and stir it around until well incorporated and the butter is melted. 

Use less milk if you prefer a stickier, stiffer mashed potato and more milk if you like them thinner.

Now use a hand mixer and whip the potatoes up for 3-4 minutes or until they are nice and fluffy. 

Voila! Perfect, non-lumpy mashed potatoes!

Potato Soup

I have had this recipe forever and don't remember where it came from. I make it a habit to make it every year when the weather turns colder and soup can return to the table without being ridiculed. And potato soup is one of my all time favorite soups!! I am a big soup lover and I love potatoes equally as much as I love soup so this is a fantastic combo for me! In addition to tasting wonderful, this is pretty quick and easy - another plus.

Potato Soup

Makes: 8-10 servings

6 cups peeled and diced potatoes (smaller than 1”)

½ cup each celery, carrots, and onions, finely chopped

2-4 bay leaves

Chicken broth (or water)

Salt and pepper to taste

1 (10-1/2oz) can cream of chicken soup

1 cup sour cream

1 cup milk

Chives, finely shopped (optional)

Directions:

Put celery, carrot, onion, bay leaves, salt and pepper in a stockpot and cover with broth. Cook until soft. Add potatoes and more broth to cover. Boil until potatoes are soft, but not mushy (approx. 25 minutes).

Whisk soup and sour cream in a bowl until smooth. Add to potatoes. Add milk until desired consistency. Stir lightly so as not to break up potatoes much. Garnish with chives.

Variations: links of cooked sausage, cooked ham, bacon, paprika

Substitute: sour cream based ranch or onion dip for sour cream.

Note: This soup also freezes pretty well. Just make it up as the directions state and put into a freezer safe container or baggie after completely cooled. Thaw in the refrigerator.

"Brazilian" Rice

Sorry, no picture for this one. Rice is a pretty boring thing to photograph - and to look at. This particular rice doesn't look any different than your ordinary plain rice, but it sure does taste better! We pretty much always make our rice this way - I can't even stand plain rice anymore. The word Brazilian has quotations because I don't really know exactly how authentic it is and I don't want to be misleading. However, since I have friends, a father and a hubsand who have all been to Brazil and eaten their rice, and they say this rice is pretty dang close to what they make there, Brazilian Rice is it's name. Now, if you're one of those people afraid to cook rice in a pot and not in a rice cooker, never fear! I'll teach ya how to do it!

"Brazilian" Rice
1 cup dry white rice
1/8-1/4 cup finely chopped onion {or you can use about 1 Tbsp of dried minced onion or 1-1/2 tsp. of onion powder if desired}
1-2 cloves finely minced garlic {you can also use approx. 1 tsp of garlic powder}
1-1/2 Tbsp. Canola or Vegetable Oil
1/3 tsp salt
2 1/4 cups water

Put the oil in a small saucepan and heat until the oil is hot. Add the onion and saute for a minute or two, or until onion is almost soft. Add the garlic {the reason you add the garlic after is because it will burn if left in the hot oil too long} and continue to saute, about until you can smell the garlic. Add the dry rice and continue cooking, stirring continuously, until you notice the rice is beginning to brown. Be careful not to let the rice burn - it doesn't need to be too browned, just slightly. Pour in the water and add the salt. Stir just a bit to be sure nothing is still sticking to the bottom and then cover the pan. You don't need to stir it anymore. Turn down the temperature to a medium/low and let cook for about 10 minutes. The temperature is important - don't have it on too high or the water will cook out too fast the rice will be crunchy. After 10 minutes, check the rice to see if there is any water still in the pan. If there is, allow it to cook for a few more minutes. The rice should be done about the same time all the water is cooked out. {If you cook it too long the rice will be dry - and start to scorch on the bottom of the pan.} Now you have some yummy, flavorful rice!

Note: the garlic and onion measurements are a little vague because everyone's tastes are different. If you don't like as much onion, don't put as much in; the same for the garlic. I tend to like more garlic so I add more of that. The minced onion and the powdered onion and garlic have stronger flavors than the whole veggies/spices so you don't need as much. If you use the powdered or minced product, just add it to the oil, cook it for a few seconds and then add the rice {if you let them cook alone too long they will burn}. Continue with the directions above.

Swedish Pancakes

My grandmother is from Sweden and this is one of the most famed recipes she makes from there. We all love it - I could eat them waay too often! It's one of the few foods I don't really tire of having. These pancakes are really similar to crepes, but they are still different. They aren't quite as thin as crepes and I tend to like the flavor of these better {yes, I have had both}. Perhaps I'm biased, but who can tell? ;) Regardless, I don't think you'll be sorry if you make these!

Swedish Pancakes
Helga Hardy
Makes approx. enough for about 3 people if served with something else {hubby and I can eat the whole batch if we don't have anything else with it}

3 eggs
1 (+1/8-1/4) cup milk
1Tbsp. sugar
Sprinkle of salt
1-1/2 cups flour
½ cube of butter

Directions:
Melt butter in frying pan you will use to make the pancakes. Mix all other ingredients together. Add the melted butter to the mixture {batter should be thin but not too thin - if you're familiar with the consistency of crepe batter, it won't be that thin, but it should be thinner than a typical pancake batter}. Pour small amount of batter into pan and spread so thin {I do this by rotating the pan around in a circle - you'll be able to tell if the batter is thin enough if it spreads itself out}. It should look about like this:

Let cook until browned on one side. Flip over.
Serve with powdered or white sugar, any pancake or sandwich topping you prefer, fresh or canned fruit or any other desired ingredient {my grandmother tells me these are really good with veggies but I have yet to try it - I really love the powdered sugar on mine, which, yes, is more like a dessert but I don't care too much about that ... if you can't tell from the photo!}.

Tip: If you wrap the pancakes in a towel they will stay warm while you finish cooking all the pancakes. Simply place one half of a towel on the plate you will use to the put the pancakes and then cover with the other half {my mom started doing this because she couldn't make them fast enough to keep up with how quickly we'd eat them so she started wrapping them in a towel and making everyone wait until she was all finished cooking them - a pretty good idea on her part}.

Avocado Relish

Unfortunately it seems that I didn't get a very good picture of the finished product! Ever so sorry. You can see it a little better on the Bean and Spinach Burritos {posted below}. This relish is also delicious served with chips or any other kind of burrito. Mmm, yummy! It's making my mouth water just thinking about it!

Avocado Relish
Sarah Harwood

1 large, firm, ripe avocado
2 T fresh lime juice
3/4 C finely chopped seeded tomato
1/2 C minced green onions
1/3 C minced fresh cilantro
1/2 1 tsp hot pepper sauce {optional: I never use it because I can't stand hot stuff. My hubby would probably love it}

Directions:
-combine avocado and lime juice in bowl and toss. Add tomato, onions, cilantro, and hot sauce. Toss gently. Cover and refrigerate 1 hour. Serve at room temperature.

Black Bean Spinach Burritos

We love this recipe! My hubby has been begging me to make it for quite a while now and since I'm finally back to where normal food tastes {and smells!} good again, we're gonna have this month as part of menu! It's a really super yummy recipe and quite healthy too.


Bean and Spinach Burritos
Sarah Harwood
Spinach {I just use the pre-washed ready to eat stuff in a bag though you could easily purchase a bunch on spinach and wash it yourself}
Olive Oil
1 C finely chopped onion
2 cloves garlic, minced
2 cans (15 oz each) black beans, drained
1 can (10 oz) whole tomatoes with green chillies, undrained {you can use RoTel, which will add a little spice}
2 tsp ground cumin
1/2 tsp ground oregano
8 flour tortillas {if you use whole wheat tortillas it's that much healthier}
2 C (8 oz) shredded Monterey Jack cheese {I just use the cheese sparingly}

Directions:
-saute onion and garlic until tender {about 5 minutes}
-Add beans, tomatoes, cumin, and oregano. Simmer, uncovered, until mixture is dry. Remove from heat and mash some of the beans
-Preheat oven to 350
-Arrange some spinach on each tortilla. Spoon bean mixture onto spinach. Sprinkle cheese over bean mixture, roll up and place in baking dish
-Cover with tinfoil and bake 20 minutes or until heated through

Note: These burritos taste really good with Avocado Relish {recipe to follow}!

Italian Pasta with Tomato & Basil

This is perhaps one of my all-time favorite pasta recipes. I love it! Since I have tried it, I just don’t see pasta in the same light – I could eat this until there wasn’t a bit left. So yummy!

Italian Pasta with Tomato & Basil

Prep Time: 20 min Total Time: 20 min
Makes: 4 servings

Ingredients:

3 cups chopped tomatoes
1 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses, divided {I just used shredded mozzarella – that’s what I had on hand and I didn’t buy extra cheese that I normally wouldn’t have purchased anyway.}1 Tbsp. sliced fresh basil {I use about a tsp or so of dried basil and it works just fine; more or less to taste}
1 clove garlic, minced
2 Tbsp. olive oil
3 cups (8 oz.) bow tie pasta, cooked, drained {or any kind of past you desire; I’ve used penne and fettuccine noodles, as well as bow tie – it all tastes good}

Directions:
Mix tomatoes, 3/4 cup of the cheese, basil, garlic and oil. Add to hot pasta in large bowl; toss to coat. Sprinkle with remaining 1/4 cup cheese.
Great Substitute: Prepare as directed, substituting 2 tsp. dried basil leaves for the fresh basil.

Pita Pockets

I found this recipe at Budget Bites by Tari {which is an amazing resource! everyone go look - you won't be disappointed, I promise!} and I love it! I have pretty much resolved to never buy a pita pocket again because it can't possibly be as good as this was! I had to revise the instructions a little because I don't have a bread machine to mix the dough. I think it worked out fine {though I can't compare to see which is better - sorry}. I'm going to write my instructions for making it without a bread machine {though some will still be the original instructions from Tari} - and because I really want you to go check out this blog, I'm gonna say that if you do have a bread machine, visit the link below and read Tari's instructions for making it. Again, I promise you won't be sorry if you spend even just a few minutes over there!

Pita Bread

Ingredients:
1-1/4 cup milk, warmed in microwave for 1 minute
2 Tablespoons olive oil
1-1/2 teaspoons sugar
3/4 teaspoon salt
3 cups bread flour**
1 teaspoon rapid rise yeast**

Directions:
Add ingredients, in the order listed, to your bowl.

Stir the ingredients together thoroughly, about one minute. {This is where it gets interesting!} After about a minute of stirring, take the dough out of the bowl and begin kneading by pulling the in your hands back and forth, as though working with clay {trust me, you do not want to try kneading this like bread on your table - it will be a big mess!}. The dough will be very sticky but you do not want to add extra flour! Just work with it in your hands until it becomes soft and spongy. It takes about 7-8 minutes of pulling and working with your hands; you will be able to tell that the dough is about ready because it will become less sticky. Remember, the dough should be soft and almost spongy. This is about what it will look like:

When finished kneading, place back into mixing bowl {you might want to clean it out just a little first}, cover with a kitchen towel, and let rest for 10 minutes (this helps the dough shape easier).

On a very lightly floured surface divide dough into 8-12 balls {more balls = smaller pitas - I made 11 and they were just about too small for us}

Roll each ball into a flat disk about 1/4" thick - if you flour the rolling pin before then they won't stick to it {the flatter they are, the less they will "puff" when they rise}.

Cover the dough and let rise until slightly puffed, about 30 minutes {I discovered that the pitas puffed better if I let them rise on the pan I was going to cook them on - I tried both that method and letting them rise on the table and then transferring them, and they stay nice and fluffy if you let them rise on the pan}.

Place 1/2 of pita rounds on a greased baking sheet {I used an upside down cookie sheet} and bake in the bottom of a 450 F oven for 4-5 minutes, or until bread is puffed {mine were done in about 3-1/2 minutes - you really have to watch them because the dough doesn't really brown, so don't wait for browned pitas- they will burn}. Remove from oven and repeat with remaining dough. When cooled, cut a slit in the side of each pita, fill with your favorite filling and enjoy!

{** Note - Important Note from Tari's instructions: Bread flour and rapid rise yeast are essential to making homemade bread, especially when you are using the bread machine for part of all of the process. These two ingredients help ensure a fluffier product than if you used regular all-purpose flour and a different type of yeast. You can use other flour and yeast, however, you're bread will turn out more dense.}

Mediterranean Artichoke Pasta

I found this recipe on KraftFoods.com and thought I'd give it a try. It is a little different. If you aren't used to the flavor of artichokes {which we weren't} then the flavors may take you by surprise a little. Overall, we really liked it. It did make a lot for the two of us {by the time we had leftovers for the third time I was tired of it} but it was still yummy. I think it is best right after it's been cooked when it's nice and warm.

Mediterranean Artichoke Pasta

Ingredients:

• 8 oz. penne pasta, uncooked {as you can see from my pic, I used egg noodle pasta instead . . . and it still tasted great! ;) }
  
• 1 can (14-1/2 oz.) diced tomatoes, drained
  
• 1 can (14 oz.) artichoke hearts, drained, quartered {we didn't end up using the whole can - we were a little leary since we'd never used artichoke's in anything before - and I'm glad we didn't. It would have been over-kill for me. We also cut them up in smaller sections - but if you are a real artichoke lover, then don't change anything about this recipe!}
  
• 1 can (2-1/4 oz.) sliced pitted ripe olives, drained
  
• 1/4 cup olive oil
  
• 1/4 cup Shredded Parmesan Cheese
  

Directions:
Cook pasta in large saucepan as directed on package. Drain; return to saucepan.
Add remaining ingredients; mix lightly. Cook 5 min. or until heated through, stirring occasionally.

Parmesan Pasta

This pasta was so yummy and super quick to make! What's not to love about that?

Found this recipe at KraftFoods
Prep: 5 min - Total time: 20 min.
Makes: 4 servings

Ingredients:

• 8oz spaghette, uncooked
• 1/4 cup (1/2 stick) butter or margarine (I didn't use this much)
• 1 clove garlic, minced
• 1/2 cup Grated Parmesan Cheese
• 2 medium tomatoes, chopped (about 1 cup)
• 1/4 cup chopped fresh parsely (I used dried parsley and just sprinkled it in until I had as much as I wanted)

Directions:
Cook spaghetti in large saucepan as directed on package; drain. Place in bowl; cover to keep warm. (when I drain my pasta, I also like to rinse it a bit unless I put sauce on it right away because otherwise it gets sticky. Rinse in hot water so the pasta doesn't get cold)
Melt butter in same pan on medium heat. Add garlic; cook and stir until tener. Add spaghetti; toss to coat.
Add cheese; mix lightly. top with tomatoes and parsley.



Come back soon for the recipe for the salad. My first ever experiment in the kitchen on my very own. Simple, I know, but it was really very tasty!