Actually, a lot more than greens. We joined Purple Dragon Co-Op about 2 months ago and have enjoyed fresh, organic and as local as possible fruits and veggies ever since. Every week, there are lettuces and delicious, leafy dark greens.
John and I love our greens any way we can get them. I used to always saute them with garlic, and then I discovered panade through this recipe. I’ve been making nearly every week since May. Tonight, though, I was looking to use more veggies than just my greens. We’ve been having a lot of burgers and dogs and other summery meats, so we both were feeling like having a hearty vegetable dish. I thought this recipe looked swell. The only problem was I didn’t have the veggies it called for. Oh, and I don’t use mustard anything anywhere.
So, I cooked my greens (overcooked perhaps, but it was my first experience with Callalou greens), and sauteed my zahara squash with mushrooms and carrots (all from the CoOp). I made the cheesy sauce (equal parts cheddar and gouda because that’s what I had), and topped with potatoes. Instead of the mustard, I used a pinch of nutmeg in my cheese sauce – not only does it add something to the cheese sauce, but nutmeg goes really great with dark, leafy greens.
It smells amazing already and I’m not sure I can wait for my husband to get home to eat it!
(PS – I did, in fact, wait for him, but not by choice. The three year old decided she wasn’t sleepy so I had to deal with that…)
Filed under Family, Food, Recipe
Generally, I cook and John makes dessert (or does the dishes if there is no dessert, well he usually does the dishes anyway, how lucky am I?), but tonight, John had a recipe that he wanted to try out that didn’t scare me, so he’s taking care of dinner and I baked.
To clarify a few points: I love to bake, and so this is not a big deal for me. Actually, I get pretty excited when I get the chance to make something sweet. John likes to cook, too, but he often gets recipes from compadres in the kitchen that are a little too adventurous for me (and I’m fairly adventurous). When he cooks “off the cuff”, so to speak, I worry. Sometimes, the food is delicious (he makes a mean stir fry) and sometimes it isn’t. But isn’t that the way with all of us?
Tonight’s recipe comes from somewhere in John’s phone: (Not So) Spicy Black Bean Burgers
We have some home made buns in the freezer courtesy of John, and some bok choy to saute for a side dish. The bun is enough starch for us, plus we have to save room for dessert!
Dessert comes from verybestbaking.com, one of my go-to websites for baked yummies. While John lies to attempt the elaborate when we switch kitchen roles, I like to keep it simple and comforting. I baked up some Banana Mini Morsel Bars and they look and smell fantastic! We’re going to serve them up with some homemade chocolate mousse, which John and I made a few nights ago. It couldn’t be easier. It’s not quite as delicious as the real thing, but it’s fast and simple if you need a chocolate fix: Whip cream with one packet of instant chocolate pudding mix. Whip to desired consistency. Yum!
Spicy Black Bean Burgers
- 1½ cups black beans
- 1½ cups cooked brown or wild rice
- 2 medium carrots*
- 2 celery stalks*
- 1 small onion*
- * all diced and sautéed until soft
- ¼ cup oil
- 1 Tablespoon dried chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ¾ cup vital wheat gluten
- ¼ cup water, or stock
Preheat oven to 375f.
- In a large bowl, mash beans until only a few remain whole.
- Add rice, vegetables, oil, and seasoning.
- Mix well.
- Add vital wheat gluten and water.
- Knead with your hands for several minutes, until gluten is evenly distributed and burger mix is uniformly sticky.
- Divide into 6 patties and sauté in oil until brown on one side, about 4 minutes.
- Turn and place pan, covered with foil, into oven for about 15 minutes.
- Let cool 5 minutes before serving.
They’re even better the next day: reheat on the grill or lightly pan fry.