Sweet Potato and Black Bean Burgers

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I’ve been in a cooking rut. It’s been really boring. Maybe it’s my odd work hours or maybe it’s something else, but we’ve been eating a lot of the same stuff around here. So I made these burgers in hopes of turning things around. I tend to make a lot of veggie burgers. It’s so quick to whip them out of anything in the pantry, whether its beans, quinoa, or even some sort of vegetable fritter on greens. When I saw this recipe with the combination of sweet potato and black beans, I knew it would be a favorite. I love being right about this kind of thing.

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I’m one to stray from recipes and throw in what I have in the fridge just to use it up. Thats what happened here with the green onions (because I’ve been growing my own!) and bell pepper. It ended up being a great addition and the texture was wonderful. I’m always looking for that.

We ate these on some homemade brioche buns and that may have just put them over the top. You can find that recipe, where else? Smitten. I’ll make a batch in the bread maker and keep them in the freezer for burger emergencies like these. Perfect every time.

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Ingredients:

2 cups coarsely mashed sweet potatoes (about two large)
1 cup black beans
1/4 cup green onions, chopped
1/4 cup yellow bell pepper, chopped
1/3 cup panko or bread crumbs
1/3 cup whole wheat flour
1 large egg, lightly beaten
1 teaspoon salt
11/2 teaspoons garlic powder
1/2 teaspoon pepper
1/8 teaspoon red pepper flakes
2-3 tablespoons olive oil

Instructions:

Pierce potatoes all over with a fork and wrap loosely in paper towels. Microwave for 10 minutes, flipping halfway through. Remove the potatoes from the microwave and slice them down the center to allow them to cool.

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In a large bowl, mash the black beans. Add in sweet potato and mix together. Add in spices, salt, pepper, green onions, bell pepper, bread crumbs, flour, and the egg. Mix together until well combined. Chill mixture in the refrigerator for at least 15 minutes.

IMG_4460Heat a large skillet over medium heat. Add a few tablespoons of olive oil. Scoop large spoonfuls of mixture into the hot pan, pressing them flat and round.(I found it easier to shape the patties while dropping them into the pan, rather than forming them on a separate surface) Cook about 5-6 minutes, until the bottom begins to golden. Gently flip the patty and cook the other side for another 5-6 minutes. Repeat until you’ve used up the mixture. Top and build burgers as desired.

 

Source: Adapted from How Sweet It Is


Garlic and Rosemary Wheat Thins

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I’ve been a little out of it lately. I guess its a combination of a few things, but mostly, I’ll admit, its just me acting crazy. This morning, the toilet overflowed. Logical reaction? Call the landlord and/or plumber… Nope. This girl cries, called the boyfriend (resisted all urges to call my poor dad in tears), and then I made soup. Soup! Why? I’m still not sure. Plus side, it cooked by the time I decided I was mature enough to mop up the bathroom floor.

DoughPicStitchPrevious to the bathroom fiasco, this week had been a bit on the tough side. Sometimes when that happens I find that I need to slow things down and just bake a little. I knew I was overwhelmed in the sweets department still so something salty sounded perfect. These wheat crackers were just what I needed. I changed up the recipe a tad by adding some garlic and rosemary. With some cheese and pickles (I eat pickles on the side with just about everything) these are a perfect snack and  turned out to be a soothing hour during a rather hectic week.

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Ingredients

1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon garlic powder
1/2 teaspoon dried rosemary, roughly chopped
4 tablespoons unsalted butter
1/3 cup water
1/4 teaspoon vanilla

Instructions

Preheat oven to 400 F.  Line two baking sheets with silpats or parchment paper.

Add flour, sugar, salt, garlic, and rosemary to a wide bowl and whisk to combine.  Cube the butter into small chunks. Using a pastry blender (Or whatever method you prefer), cut the butter into the dry ingredients until it is in small pieces and crumbly.  In a small cup, combine the water and vanilla.  Add it to the flour/butter mixture and using a rubber spatula, mix until a smooth dough forms.  If your dough is too sticky, add a bit more flour.

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Divide the dough into smaller workable pieces (I divided it into thirds).  Roll the dough out on a lightly floured work surface.  I found that keeping both extra whole wheat flour and a bit of water next to my surface was helpful so I could adjust as needed.  Roll the dough as thinly as possible, 1/16th-inch thick at most. Cut with a knife or pizza cutter into 1-1 ½ inch squares. Transfer crackers to baking sheets. Poke each one with the tines of a fork so they don’t puff up during baking.

Bake one sheet at a time, until crisp and browned, mine took about 9 minutes. Check the crackers at 5 minutes, rotating the baking sheet halfway through. If some begin to brown before others, remove and continue baking the rest. Keep a close eye as the crackers can burn quickly. Once brown and crisp, transfer to a plate to cool. Store crackers in an airtight container.

Source: Adapted from The Baker Chick, Via Tracy’s Culinary Adventures

Cinnamon Top Banana Muffins

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For once, buying too much of something has made me awesome. As a fiend for bananas, I eat them on everything: yogurt, cereal, toast, cookies, other fruit, and especially with peanut butter. Yes I’ll take some banana with my spoonful of peanut butter. With that said, I like my bananas on the green side because I tend to pair them with sweeter things. Plus I find them to be less of a mushy mess.

So as you can probably guess, I’ve passed on my share of spotty bananas. And I’ve tried so many banana bread recipes to remedy this silly situation I keep getting myself into. And this is it! I’ve found my favorite thus far. These muffins have an awesome flavorful inside and a crazy crunchy top. (And everybody knows the muffin tops are the best part anyway) Even though I didn’t add them this time, I think walnuts would make these extra delicious.

We have some friends coming to stay with us this weekend so I’m looking forward to adding these muffins as part of a big, Saturday breakfast.

Yield: 12

 Ingredients

3/4 cups whole wheat flour

3/4 cups all-purpose flour

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1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon coarse salt

3 large ripe bananas, mashed

1/4 cup brown sugar, lightly packed

1/2 cup sugar

1 egg

1/3 cup unsalted butter, melted

Topping

1/3 cup brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon cinnamon

1 tablespoon unsalted butter

dash of coarse salt

Instructions

Preheat oven to 400°. Line muffin tin. (Note: the Faux Martha says that increasing the temperature of the oven while baking muffins helps them puff up higher.)

Combine the flours, baking soda, baking powder, and salt in a large mixing bowl. In a a different bowl, mix together the bananas, sugars, egg, and butter.

Add the mixtures together, and stir until just combined. Make topping in a separate bowl. Cut the butter into the other ingredients using the back of a fork.

Fill muffin liners about 2/3 full. Top with crumble. Bake for 18 minutes.

Source: The Faux Martha