Black Bean Burgers

Black Bean Burgers (with corn!)
If you are craving flavor and burgers, but do not want to eat red meat, this is an EASY and HEALTHY recipe!

15 oz. can of black beans, drained and rinsed (I used Price Chopper Organic)
     Reserve 2 Tbs. of liquid
1/2 cup - 1 cup frozen corn thawed (I used an organic corn)
1 shallot, finely diced
3  garlic cloves, pressed1tsp. ground cumin 
1/4 tsp. of chili powder
1/2 tsp. dried oregano
1 tsp. of smoked paprika
1 tsp. sea salt
1/8 tsp. fresh cracked black pepper
1 egg, raw (I only use cage free)
1/2 cup loosely packed fresh cilantro minced
1 cup Panko bread crumbs
1/4 cup whole wheat flour (King Arthur) 
2 tsp. extra virgin olive oil for cooking

Toppings:
Avocado
Onion
Plain Greek yogurt (We only use Chobani!)
Mix all ingredients in large bowl with a fork or potato masher, mashing black beans as you go. 
Divide into four equal parts and hand shape into patties.  Keep in your fridge on wax paper until you are ready to cook.  Flavors will mingle as you they chill!  

Heat olive oil in a large frying pan over medium/high heat and cook burgers until golden brown, 3-4 minutes each side.

I served the burgers on whole wheat buns with avocado, onion, lettuce, and plain greek yogurt.  I also had baked sweet potato fries on the side. Delicious!

Mexican Night the Healthy/Make Ahead Way!

We started commuting over 200 miles a day last week! That is not a typo boys and girls. We are spending 3-4 hours in the car each day! I live to cook, and I want to be healthy. So how do you mesh the two? I decided that I would buckle down and plan meals weekly. This means I do my shopping and prepping on Sundays. And we stick to the plan.

I want to start blogging about how I am doing this and what I am learning. Bear with me as I figure it out, please. It'll be a happy journey together! I'd like to include shopping lists and prep work for you in the future.

I made a quick video for you!!! I didn't plan to and I stumbled along, but hell, I'm posting it anyways! You'll see improvement (I hope!) soon. :)

PS Did I mention Jeff eats meat and poultry, but I don't? We are figuring that out here too!

Whole Wheat Tortillas (as many as you'll eat)
1/2 lb. ground beef
Taco seasoning
Black beans (cook or drain and rinse canned)
Fixings for Gussying:
Wash, dried, torn lettuce
Avocado (w/ lime juice, salt and pepper)
Cherry tomatoes, halved
Onion, diced
Plain Non-Fat yogurt (instead of sour cream!!!)
Cheddar cheese (I used 1/2 fat by Cabot)

On Sunday evening:
Clean, shred, chop all your veggies and cheese (except avocado)! Set aside in reusable containers or plastic sealed bags.

On Monday evening:
Brown ground beef over medium heat. Add taco seasoning and water, stir occasionally until thickened.

Meanwhile:
Chop avocado and mix with lime juice, salt/pepper, cilantro if you have it!

Heat tortillas under damp paper towel in microwave. I heated three for 30 seconds.

Lay out all your fixings and gussy up your soft tacos or make quesadillas! This is ten minutes on Monday night- you have to love that! Delicious and healthy too! Heck yeah!

What I learned today;
Flipping your quesadilla in half is WAY EASIER!
I could've mixed my yogurt and avocado. Wonder if I can do that in advance without brown avocado?
I am definitely doing Mexican night often. So fast and easy!
Videos could be really fun, I'm going to work on that!

Green Beans and Potatoes in Red Sauce

I have started a cookbook more times than I care to admit!  So, what exactly is my problem?  I keep changing themes.  Should I create a "this is what I ate this month" book of chaos?  I have not ruled that out.  If you think it is cute, interesting, or ridiculous, please let me know.  :)

In the interim, I have a new... or a refreshed idea.  I'm on a hiatus from meat and poultry.  I've never been a steak and potatoes kind of girl.  Don't get me wrong, I can devour a pound of ribeye and ask for another, but if you really want to see me smile, give me seafood!  Back to the point though, it has been years since I went vegetarian... and I am in love with a hardcore meat and potatoes kind of man.  So, you think this would be difficult, right?  Yah, right!  Seriously, I am creative as ever.  Better still... Poo Bear Pie Bear is happy too!  Yes, I did just call Jeff Poo Bear Pie Bear.    

If you want to be as cool as PBPB, I need you to:

try it

comment on it

share it

Please do not ever forget that recipes are ideas that need cooks to make them their own.  Take it away baby!

Green Beans and Potatoes in Red Sauce

Inspired by and dedicated to my mom and meme, who makes the best beans in sauce!

2 Tbsp. extra virgin olive oil

2 onions, diced

5 garlic cloves, minced

1 28 oz. can crushed tomatoes

1 28 oz. can whole plum tomatoes

1 Tbsp. basil, dried

1 tsp. kosher salt

2 1/2 cups potatoes, cut into bite size people (I used gold potatoes)
1 cup vegetable stock or water

4 cups fresh green beans, stems and rough ends cut off

black pepper, to taste

Romano, grated, for serving 

1. Heat oil in a large, deep pot over medium heat
2. Add onions and cook until soft, stirring occasionally, about 5 minutes
3. Add garlic and cook until soft, stirring occasionally, about 1-2 minutes
4. Add crushed tomatoes and whole plum tomatoes, breaking the whole tomatoes into bite size pieces with your hands (FUN!)
5. Stir in basil and salt
6. Add potatoes and cook until fork-tender, about 1 hour
7. Add beans and stock, cover and simmer until tender to the bite, but slightly crisp, about 30 minutes
8. Taste, add pepper and salt, as desired
9. To serve:
1. Drizzle with extra virgin olive oil
2. Sprinkle with  romano cheese (Pecorino Romano is the best!)
3. Add some warm crusty bread for sopping up that sauce!

If I had fresh basil on hand (wish I did!), I would tear it up and throw it in right before serving.  This is what I had in the pantry and fridge tonight.  Do what you can do.  Fresh green beans are best used shortly after buying.  That being said - use whatever potatoes, beans, tomatoes, and herbs you have on hand.  I was a very poor college student once.  I have also been just plain poor.  I understand the value of a recipe and how easily and happily it can be manipulated to suit your needs!  Hey, I'd prefer if you did it my way, but that does not mean there is not another way or a better way!  It does not have to be exact.  In the spirit of cooking, check out my substitutions below:

Extra Virgin Olive Oil:  olive oil, canola oil, vegetable oil, grapeseed oil, truffle oil, butter, cooking spray

Onions:  cut your fresh onions however you please (slice, mince), shallots,  or dehydrated onions and onion powder can be added with tomatoes

Garlic:  jarred garlic, shallots, dehydrated garlic and garlic powder can be added with tomatoes

Tomatoes:  Fresh tomatoes, any variety, diced/chopped/etc., tomato sauce, tomato paste and water.  Ketchup and water if you must!

Basil:  Any of your favorite fresh or dried herbs!  Basil, parsley, fennel, thyme, rosemary.  Or nothing,

Salt:  sea salt, iodized salt, garlic salt, seasoned salt


Potatoes:  Any potato will do, choose your favorite!  White, Red, Yellow, Russet, etc.  If you use frozen, thaw first and only warm enough to absorb sauce.  Canned can be drained and warmed to absorb sauce.


Vegetable Stock:  Water, any stock, any broth (chicken, beef, etc.)

Green Beans: frozen (thaw and add just to warm), canned (drain and add just to warm), ANY OTHER VEGETABLE:  broccoli, fennel, escarole, kale, spinach, mushrooms, corn, etc.

Cheese: Parmesan, Asiago, ANY grated cheese you like or have

Sweet Potato Gorgonzola Puffs

Sweet Potato Gorgonzola Puffs

I have been dreaming of puff pastry, I always do this time of year! I am a cheese addict and in the fall, I give the oven the proper attention it deserves with plenty of sweet potatoes and squashes. I have been thinking of sweet potatoes and blue cheese in puff pastry for days. I felt inspired today, because I wanted strong flavors. I was also feeling lazy dazy (it's Sunday!). This is how I ended up with sweet potato gorgonzola puffs - very easy and plenty of downtime between steps. I think they are a great appetizer, lunch, or light dinner.

2 medium sweet potatoes

1 tsp. extra virgin olive oil

1 medium sweet onion, diced

3 garlic cloves, minced

2 tsp. fresh thyme, minced

1/8 tsp. fresh grated nutmeg

1 sheet of puff pastry dough, thawed

1 egg, beaten

¼ cup gorgonzola cheese, crumbled

1 tsp. kosher salt

fresh cracked pepper, to taste

Preheat oven to 400 degrees

Pierce potatoes with a fork, place on oven rack.

Bake 60 – 80 minutes, until soft. Set aside to cool until you can handle and remove pulp from the skin. I like to cut the potato in half and squeeze the pulp out of the skin.

Meanwhile, heat oil in non-stick skillet and cook onions 10 – 12 minutes, until soft and slightly gold, stirring occasionally.

Add garlic, ½ tsp. salt, a sprinkle of pepper, and cook 4-6 minutes, stirring occasionally, until garlic is golden.

Remove from heat and stir in thyme. Set aside to cool until room temperature.

Mash the potato pulp (no skins) and onion mixture together. Mix in remaining ½ tsp salt and nutmeg.

When ready to prepare, unroll puff pastry sheet and sprinkle with flour. Roll dough into a 16 x 12 sheet. Cut into 16 rectangles.

Brush edges of puff pastry with egg and spoon sweet potato filling into the middle. Top with gorgonzola, fold and pinch edges together. Place on a stone pan or baking sheet.

Brush with egg wash and sprinkle with black pepper.

Turn oven down to 385 and bake 22 minutes.