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Wednesday, December 28, 2011

Black Bean Veggie Burgers

I have been craving a great veggie burger, and just not finding it anywhere, so I got into the kitchen, looked at what I had on hand and came up with my own recipe. I love it and the boys love it, we had it for lunch yesterday and these veggie burgers are delicious!  It is hard to buy a great veggie burger that is gluten free and dairy free.  I haven't found one yet, so having this recipe now is just so wonderful for me! I hope you enjoy it as well!

1 1/2 cups mashed black beans
2 cups cooked rice (brown or white will work fine)
1 shredded carrot
1 small onion minced
1 clove garlic minced
1/2 cups corn
1 large egg
1 TBSP tamari
1 tsp dried parsley
1/4 cup tapioca starch
S&P to taste

Saute the carrot and onion in about 1 tbsp Olive Oil until onions are just lightly browned.  Add the cooked onion and carrot to a bowl with all the other ingredients.  Stir well and let sit for just 2-3 minutes to set up a little. Line a baking sheet with parchment paper and form the mixture into about 5 large patties.  This is NOT hamburger so you will not be flattening it out in your hand like a regular hamburger.  Just take a spoon and spoon some on the pan and form it into a round patty on the parchment paper.

Bake at 350 degrees for 15 min, then turn them over and bake 15 more minutes.  Delicious!

One note:  For the black beans, I did not want a paste, so didn't want to use the food processor, and the hand masher was just not working so what I ended up using was my pastry mixer.  I use that little item for so much, it also works great for prepping the boiled eggs for an egg salad.

Thursday, December 22, 2011

Chocolate Truffles

OK this is an easy peasy recipe!  A friend shared it with me and I am SOOOO glad she did, the boys loved them and loved making them.

Chocolate Truffles

2-12 oz packages of semi sweet chocolate chips
1 cups heavy cream or whipping cream
cocoa powder/shredded coconut/sprinkles

On med heat add the chocolate chips to a small sauce pan and melt.  I did not use my double boiler, this was fast and simple.  Might even be able to melt in the microwave, I didn't try that.  Once melted reduce the heat to Lo.  Add the cream and stir until it is well incorporated.  Take off the heat and let it sit until cold and almost firm, I just put it in the refrigerator for a while.  Form into balls and roll in your favorite coating.  I really loved the cocoa.  Bite into the truffle and you get that bitterness of the cocoa followed by the sweet of the soft inside!  My boys enjoyed the coconut ones but said the ones with sprinkles were just "OK".  YUM!

Saturday, December 17, 2011

Pasta Pie

I have several recipes to post, older recipes that we have not eaten really since we moved back to the States in 1997.  But I am digging out old recipes and bringing them back.  The boys love them, Jackson and I love them, it's a win-win!

This one is Pasta Pie.  The original recipe is from a cookbook we bought in Germany, Low-Fat Vegetarian Cookbook.  But I have adapted the recipe, just a little, to suit our family.

Here is our recipe:

1/2 cup milk
4 eggs
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 1/2 tsp dried oregano
2 cloves garlic minced
3 cups cold cooked spaghetti
pinch S&P

Preheat a 9 inch glass pie plate (or I have a shallow baking dish I use) in a 500 degree oven.  I just stick the dish in the oven while it is preheating.  By the time I have the ingredients mixed, it is all hot.

Mix all the above ingredients well.  Oil the pie plate just a little, be careful it is hot.  I use an oil sprayer I bought from Pampered Chef to spray O Oil around the dish.  Pour the mixture in the pie plate, and put it in the 500 degree oven for 25 minutes.  It will be a little brown on top.  You probably don't "have to" preheat the dish, but it really helps to get a nice crust on the bottom.

While this is cooking, in a sauce pan add:

3 cups tomato sauce
1/2 cup sour cream
2 minced cloves of garlic
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried basil
1-1/2 tsp sugar
pinch S&P

Heat this up.  When the pie is cooked, slice and top with a little of the sauce.  Delicious!

Saturday, December 10, 2011


I haven't posted in a while so thought I would show you what I have been up to lately.  As I mentioned before I have turnips in the garden, so I harvested the larger ones and decided to try preserving turnips.  What I will do with these turnips is yet to be determined, since I have not been able to find "wonderful" recipes for turnips.  But I hate to see them go to waste.  In searching out the best preservation method for turnips, I found some people can turnips, and most freeze them.  Freezer space is limited so I decided to freeze only about 1/2 and then can the rest.  Shelf space is more plentiful.  I will see which method I prefer.  But I had a LOT of turnips!!

I still have many more fresh in the garden along with lettuce and radishes for the moment.

Thursday, December 1, 2011

Fall Harvest Chowder

This is NOT my recipe, but I am copying it here in case the page disappears in the future.  This is so delicious.  I doubled the recipe, except the vegetable broth, I used 6 cups of broth total.  I also used 4 carrots, so more than doubled.   I also used 4 sweet potatoes since I had some from my garden!  And dh really enjoyed just a spoon of sour cream on top with some tortilla chips, and I used tortilla chips, and a little crumbled goat cheese in place of the sour cream.  The soup without the sour cream or goat cheese was just really sweet.  Too sweet for me.  But with my changes I LOVED IT!  You can find the recipe at THIS web site.  And here is the youtube video of the complete meal, including this dish.

1 ~ Fall Harvest Chowder*
Serves 8
6 cups vegetable broth or water
1 small yellow onion, diced
3 celery stalks, diced
1 large carrot, peeled and diced
2 small zucchini, diced
1 (16-oz.) package frozen corn
2 small garnet yams, peeled and diced
4 bay leaves
2 tsp. dried thyme
4 cups fresh baby spinach leaves
1. Over medium-high heat, sauté onion, carrot, and celery in [1/2] cup vegetable broth until slightly browned, approximately 5-10 minutes.
2. Add remaining vegetables, broth or water, bay leaves, and thyme. Bring to a boil and reduce heat to medium-low. Simmer until vegetables are tender, about 30-40 minutes.
3. Remove bay leaves from soup and blend with immersion blender until mostly pureed. Add spinach leaves and turn off heat. Serve hot.
*Original recipe by Julieanna Hever, MS, RD, CPT