black bean burgers

I love guest posts! when bd and i lived in green bay i had a community of wonderful woman i got to be a part of. we were always swapping recipes. it was a great way to hang out. we got to eat, talk, laugh, and enjoy each others company. now when i make bread, i think of my friends for wisconsin, and the beautiful memories i created there. i now live in another community filled with strong and talented women. Nicci is one of them! every time i make white bean chili, i can't help but think of her (she graciously introduced us to this dish, and its now a favorite at our house). Nicci has a beautiful family (her daughter tops my list in cuteness). Nicci is always out and about, running, playing with her kiddos, taking walks, and always looking glam. she graciously shared another one of her fantastic recipes that hopefully your family can enjoy as well.

Nicci J's Black Bean Burgers

4 pieces day old or toasted bread
2 T. olive or canola oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 T. jalapeño, minced
1 t. cumin
15 oz. can black beans, drained and rinsed
1 1/4 cups cooked brown rice (leftovers work great!)
2 t. fresh lime juice
1/2 t. salt
1/2 t. pepper
1/4 cup cilantro, chopped

In food processor pulse bread to form crumbs--set aside.
Heat 1 T. oil. Add onion and saute until soft. Add garlic, jalapeño, and cumin. Saute additional two minutes.
Scrape mixture into food processor. Add beans, rice, lime juice, salt and pepper. Pulse until beans are chopped but not pureed. Scrape mixture into large bowl. Add half of the breadcrumbs and the cilantro. Stir until combined.
Divide mixture into four equal portions and form patties. If too moist add more breadcrumbs. Cover with plastic wrap and refrigerate at least a 1/2 hour.
Heat 1 T. oil in skillet and cook four minutes per side.

Enjoy!!

crazy food: pumpkin pie steel cut oats

i'm really starting to learn that not all oats are the same. so... of coarse i began to be creative to find a yummy way to incorporate steel cut oatmeal into our diet. regular steel cut oats are the very best for you. we like bob's red mill quick cooking steel cut oats because in a pinch, they cook up just as fast as normal oatmeal. it also reheats well without getting slimy (yuck) like others do; but we do also have the slow cook kind. if i'm really thinking ahead, we will use those. we simply soak them overnight and cook time doesn't seem to be an issue the next day.

pumpkin pie steel cut oats

2 cups water
1 cup quick cook steel cut oats
1/2 tsp vanilla
dash of nutmeg
dash of cloves
dash of cinnamon
dash of salt
1 1/4 cup pumpkin puree
1/4 cup flax seed
1/2 cup milk of choice (we use soy) for garnish
dash of organic pure maple syrup

cook oats per instructions on package (2 cups water, 1 cup oats, on med heat) once cooked through add remaining ingredients. enjoy!

olive scarfs this and asks for more before i even have the spoon out of her mouth. its a favorite around these parts.

crazy food: bean stack

i'm always looking for food that can be shaped around what you have on hand. this is one of those recipes. Its a great alternative to the traditional taco or quesadilla. i made this meatless, so if your a meatless monday type, this recipe is fantastic.  

bean stack : yields 2 stacks

4 corn tortillas
2 tbs olive oil
1 onion, diced
1 small can diced green chili
4 cloves garlic
1/2 tsp cumin
1 tbsp taco seasoning
coarse sea salt, pepper ( to taste apx 1/2 tsp each)
1 1/2 cups water
1 cup frozen corn
4 scallions
about 2 cups shredded cheddar cheese
1/2 cup cilantro

preheat oven to 400 degrees. oil cast iron skillet. set aside

heat oil in another cast iron skillet, on stove top, over medium heat. add onion, garlic, cumin, salt pepper, cook till onion softens. add beans, green chilies, water, taco seasoning, bring to a boil, let simmer till moisture has mostly evaporated. taste, adjust seasoning if needed. add cilantro.

place corn tortilla on other cast iron. top with filling and cheese. (i'm not a huge cheese fan, so if you skimp on the cheese, no worries) repeat till four stacks high. place in oven till cheese is melted. about 15 minutes.

garnish with cilantro, salsa, enchilada sauce, pico, avocado, or whatever else your little heart desires.

enjoy!

recipe adapted from martha stewart here

crazy food: chia seed coconut pudding

this pudding is similar to tapioca pudding in texture. served ice cold this pudding is a knockout. don't let the chia seeds throw you off. it seriously is becoming one of my favorite desserts.

chia seed coconut pudding

1/2 cup coconut milk

1/2 cup almond milk

2 tbs chia seeds

1 tsp vanilla

1 tbs coconut sugar (or sweetener of choice)

*diced mango

*shredded coconut 

*if desired as garnish

combine all ingredients in bowl (omitting garnish). cover, place in fridge overnight, or for at least 8 hours. add garnish. serve chilled. 

enjoy!