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!

Zucchini and Egg

Hi folks! This is a very quick and easy breakfast! This is also my first post from my phone. :)

Zucchini
Egg
Extra virgin oil
Romano cheese
Crushed red pepper
Salt and pepper

Medium/Low heat
Sauté diced or sliced zucchini in a pan with a drizzle of olive oil, salt and paper, to taste
Once golden (2-5 minutes with a flip), pour in scrambled egg
Stir a few times with your spatula to cook egg
Top with grated Romano cheese and crushed red pepper
Eat immediately for a happy day!

Zucchini and eggs love each other. The quick photo from my phone does not do this masterpiece any justice! Try it- your day (and your life) will be better for it!

Corn, Tomato, and Avocado Salad

Corn, Tomato, and Avocado Salad

Fresh and Raw

3 ears of corn, kernels cut from cob (raw)

1 cup cherry or grape tomatoes, halved

1 avocado, diced

½ vidalia onion, diced or minced

½ cup fresh basil, loosely packed and chopped

1 Tbsp. extra virgin olive oil

1 tsp. red wine vinegar

½ tsp. kosher salt

fresh cracked pepper, to taste

Mix it all up and enjoy!!!

Confetti Quinoa

Confetti Quinoa

2 tsp. extra virgin olive oil

2 medium onions, diced

1 red bell pepper, diced

3 garlic cloves, pressed

1 Tbsp. cumin

½ Tbsp. chili powder

½ Tbsp. oregano, dried

½ Tbsp. kosher salt

1 cup quinoa, rinsed

2 cups water

2 ears of corn, kernels cut off

½ cup cilantro, chopped

Heat large deep skillet over medium heat

Add oil, onions, and pepper, stirring occasionally until soft, about 7 minutes

Add pressed garlic and stir until soft, about 1 minute

Stir in cumin, chili powder, oregano, and salt

Stir in quinoa and water

Cover and bring to a boil and reduce heat to a simmer

Leave covered and cook until liquid is absorbed and germ separates from seed, which will look curly and white, about 20 minutes

Remove from heat and let stand uncovered for five minutes

Fluff with a fork

Stir in corn and cilantro

Try this with Mango Cucumber Salad and shrimp!

Fresh Tomato Pizza with Basil

Sundays make me crave Mom and Meme food.  It felt like summer today and I was so lucky enough to find these big, beautiful tomatoes at Cardona's Italian market.  They looked, felt, and smelled as if they came from a garden that morning (even though it is well before tomato season).  Fresh tomato pizza is one of the easiest dinners to prepare and it always makes me feel loved.  Good, fresh ingredients are important to this recipe, do not skimp on the olive oil, cheese, or basil quality.    


Fresh Tomato Pizza with Basil
Serves 2-4 

25 minutes, prep and cook time

1 lb. dough
2 Tbsp. extra virgin olive oil
5 garlic cloves, pressed
2 large, firm tomatoes thinly sliced (I used beefsteak)
1 tsp. kosher salt
2 tsp.+ Pecorino Romano, grated
2 tsp.+ fresh basil, torn or chopped
fresh cracked black pepper

Preheat oven to 425 degrees

Spread pizza dough onto your favorite greased baking sheet (I used shortening to grease)

Spread garlic and 1 Tbsp. oil all over the dough

Place tomatoes in a single layer over dough

Sprinkle with salt and pepper

Drizzle remaining oil all over tomatoes

Bake for 20 minutes until golden brown on bottom and crisp

Remove from oven and immediately top with cheese (at least 2 tsp., maybe more!)

Sprinkle basil all over (at least 2 tsp., but as much as you like!)

Let the pizza rest 5 minutes, tomatoes will be very hot, and serve.  It is also delicious at room temperature.

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

I adore this recipe.  You will too for the same reasons, which I will explain.  First, this is pretty cheap to make – potatoes and onions are the main ingredients.  The remaining ingredients are used in limited quantities.  Buy the oil and cheese that you can afford, but buy the best that you can afford.  Second, this is darn easy!  Grab your knife, chop away, mix, and roast.  Don’t be lazy!  Third, I love that when you cook you can take creative liberty.  You don’t like truffle oil?  You’re crazy!  Whatever though, knock your socks off and use walnut oil, hazelnut oil, canola oil, or more extra virgin olive oil.  Consider this recipe to be guidelines and enjoy!   

1 – 1 ½ lbs. gold potatoes, cut into chunks 1 inch or smaller

2 sweet onions, diced

2 tsp. extra virgin olive oil

1 tsp. white truffle oil

2 tsp. fresh rosemary, minced

1 tsp. kosher salt

fresh cracked pepper, to taste

1 Tbsp. parmesan reggiano cheese, grated

Preheat oven to 425 degrees

Mix all ingredients, except parmesan cheese, together

Spread on baking sheet in single layer

Roast 30 minutes, turning once , until golden brown

Sprinkle cheese over the top and serve!

Steph's Tuna Sandwiches for Two!

Steph’s Tuna Sandwiches for Two

I usually eat my ahi tuna raw or rare. It was a cooking error that made me realize tuna had merit when cooked through! Especially in a “grown-up” sandwich! Tonight was busy (heck, it’s a holiday week!), but delicious is always a priority. I also know we will be gorging on two family Thanksgiving dinner in a few days, so healthy was important! I had exactly four pieces of prosciutto di parma left over, some “Dakota” bread from Price Chopper, and one pretty tomato. It’s not summer, but if you can find a hydroponically grown tomato, you are in luck! This was easy, fast, and we both loved it!

4 slices of your favorite bread to eat, toasted

4 slices Prosciutto di Parma

2 tsp. + ½ tsp. extra virgin olive oil

2 Yellowfin Ahi Tuna steaks, about 6 oz. each

1 avocado

2 Tbsp. red onion, diced

tomato slices

romaine lettuce leaves

kosher salt and fresh cracked pepper, to taste

Heat a large skillet over medium heat and place prosciutto in pan. Cook until lightly browned on both sides, turning halfway, about 3-4 minutes. Remove from pan.

Add 2 tsp. extra virgin olive oil into pan. While heating, make sure your tuna steaks are dry (use paper towels) and sprinkle generously with kosher salt and pepper on both sides. If you are unsure how much, start with 1 tsp. of salt and ¼ tsp. of pepper. You can always add more, but you can’t take it out!

Sear tuna steaks, both sides until just beyond golden, about 4 minutes.

While tuna is cooking, mash together your avocado, red onion, ½ tsp. extra virgin olive oil, sprinkle salt and pepper. Slice your tomatoes and tear your lettuce into manageable size leaves.

Spread avocado on both sides of bread and layer prosciutto, tuna, onion, lettuce, and tomato in between. Depending on the shape and size of your bread, cut the tuna, tomatoes, and lettuce to fit nicely.

This is delicious and full of goodies for a healthy body and brain!

Steph's Tuna Sandwich

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.

Red Chili

Red Chili

Ingredients:

In the order of use

1 ½ lb. ground beef (90/10)

2 medium yellow onions, diced

2 bell peppers, diced (one green, one color of your choice)

2 jalapenos or preferred pepper, diced (optional)

4 garlic cloves, pressed

4 tsps. each of dried:

cumin

chili powder

oregano

2 cups of beef broth or beer

28 oz. can of crushed tomatoes (I like Hunt’s)

28 oz. can of whole peeled tomatoes

2 tsp. kosher salt

½ tsp. cracked black pepper

12 0z. can of red kidney beans, drained and rinsed

Method:

Add:

Ground beef to a large, deep pot over medium/high heat

Stir and break with wooden spoon until crumbled and brown 5-7 minutes

Add:

Onions and peppers

Jalapenos, if using

Stir occasionally until soft 5-7 minutes

Add:

Garlic

Stir occasionally for 2 minutes

While garlic is cooking,

Add:

Cumin, chili powder, oregano

Stir

Add beef broth or beer and scrape browned bits from bottom of pot

Reduce heat to medium and cook 5-7 minutes until liquid is reduced to ¼ - ½ cup on bottom

Add:

Crushed tomatoes

Stir

Add:

Whole tomatoes and juice, using your hands to break tomatoes apart into chunks

Add:

Kosher salt and pepper

Turn to medium/low and simmer covered 1 hour

Uncover and continue to simmer for 30 minutes

Add kidney beans and simmer 30 minutes

Let cool to an edible temperature (in pot or your bowl) and top with sour cream, cheddar cheese, scallions, avocado, whatever!

Enjoy your chili!

Eggplant Mushroom Jumble

Eggplant Mushroom Jumble

1 medium eggplant, cut into 1 inch cubes (skin on)

1 medium sweet onion, cut into 1-2 inch cubes

2 cups of baby bella mushrooms, halved

3 tbsp. extra virgin olive oil (plus extra for drizzling)

2 tsp. kosher salt

fresh cracked black pepper to taste

handful of basil leaves, torn into pieces

grated romano

Preheat oven to 400

Toss eggplant, mushrooms, and onions with olive oil, salt, and pepper

Place on baking sheet for 25-35 minutes, turning halfway through

Toss with fresh basil

To serve, drizzle with olive oil and top with grated cheese

Enjoy!!!

This is easy and healthy. Trade out ingredients as you wish (white mushrooms, parsley, parmesan, etc.)

Green Orzo with Fresh Corn

In an effort to celebrate local ingredients and use traditionally discarded ingredients (radish leaves), the following recipe was created and delighted in!

The radish leaves are peppery, the onion and corn sweet, the lemon acidic, and if you choose, the spice of peppers! Delicious and imagine this... healthy too!

1 lb. Orzo pasta, cooked al dente according to package instructions in salted water
Reserve at least 1/2 Cup of pasta cooking water when draining

2 Tbsp. Extra Virgin Olive Oil
1 Red Onion, diced
1 Jalapeno pepper, diced (optional)
3 Garlic cloves, minced or pressed
pinch of Red Pepper flakes (optional)
3-4 Cups Radish leaves, fresh and coarsely chopped
1/2 Lemon, juiced
5 Corn ears, cut from cob and milk scraped
1 1/2 Cups Herbs, your favorite fresh, reserve some for topping (ex: Basil, Thyme, Parsley)
1 Cup Romano and/or Parmesan cheese, divided into 3/4 Cup and 1/4 Cup


Start pasta first, complete the following when pasta is cooking:

Heat EVOO in a large, deep pan over medium high heat. Add onion and jalapeno, cooking until soft.
Add garlic, cook until soft.
Add crushed red pepper, stir.
Add radish leaves. Cook stirring occasionally until leaves wilt to about 1/3 of their original volume and garlic is golden.
Squirt lemon juice into mixture, stir.
Add corn, stir.
Add orzo, stir.
Add pasta water until desired consistency. (I used 1/4 Cup.)
Add herbs and 3/4 Cup cheese.
Drizzle with EVOO, remaining cheese and herbs.

Serve and ENJOY!!!