Tuesday, September 24, 2013

Black bean and quinoa burgers served with homemade buns

I have been looking for a great recipe for vegetarian patty burger for a while and I wanted to find something that did not include binding the patty with egg.  I came across a recipe for black bean-quinoa burgers on http://www.vegetariantimes.com/recipe/black-bean-quinoa-burgers/ which I slightly modified as follows: 
  • 1/2 cup of uncooked quinoa
  • 1 small onion, finely chopped
  • 1 15-oz. can black beans, rinsed and drained, divided
  • 2 cloves garlic, minced
  • 1 cup of water
  • 1/2 cup of white wine
 
 Cook quinoa per directions.
 
Meanwhile, sauté the onion over medium heat until softened. Stir in ¾ cup black beans, garlic, 1 cup
of water and 1/2 cup of white wine. Simmer until most of liquid has evaporated.

Transfer bean-onion mixture to food processor, add ¾ cup cooked quinoa, and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining ¾ cup black beans. Season with salt and pepper, if desired, and cool.

Preheat oven to 375°F, and generously coat baking sheet with cooking spray. Shape bean mixture into 8 patties, and place on baking sheet. Bake 20-30 minutes, or until patties are crisp on top. Flip patties half way through until both sides are crisp and brown.

Add some shredded cheese on top of the patties for the last 1-2 min. 

Serve patties as a "regular" burger.  Also, a chipotle sauce would add a nice spicy flavor to it.


For homemade buns, I use the following recipe (http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns) - Slightly modified as follows:

  • 1 tablespoons active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup grape seed oil
  • 1/4 cup sugar or honey
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let
stand for 5 minutes. Add the egg, salt and enough flour to form a
soft dough.
 
Let rest for about 30 min to 1 hour.
 
Turn onto a floured surface; knead until smooth and elastic, about
3-5 minutes. Divide into 12 pieces; shape each into
a ball. Place 3 in. apart on greased baking sheets.
 
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes
or until golden brown. Remove from pans to wire racks to cool.
Yield: 1 dozen.

Thursday, September 5, 2013

Peach Jam

This year, I had given up the idea on making peach jam.  I usually get a huge box of peaches on my way back from my in-laws, in Eastern WA.  This time, it must have been too early, we stopped by the fruit stand but they did not have the boxes of peaches ready.  I was disappointed but on a way, since I was due to deliver my baby anytime, maybe it was a good thing not to have additional chores.
I came to term that I would not enjoy any delicious peach jam during winter.

Little did I know that a few weeks later, my mother in-law, who was coming to baby sit her grandchildren for an evening, would surprise me with a box of peaches!

I was back in business...I could already taste the jam on my homemade bread...mmm.

I used approx. 32 medium to large peaches and yielded 11 quart jars of delicious peach jam.

Here is how I make my jam:

Approx. 32 peaches (blanched, peeled and pitted)
4 cups of sugar
The juice of 2 lemons
1/2 cup of Cointreau (why not?)

After getting my peaches ready (blanched, peeled and pitted - by the way my chicken loved the peels!), I put all the peaches, sugar, lemon juice and Cointreau (optional, but again, why not?) in a large pot.  I bring everything to a boiling point and leave it that way for about 5-7 min, then I reduce the heat to low and cook the jam for about 30 min or so.  The easiest way to find out if the jam is ready, is by using a plate that has been in the freezer and by placing a spoon full of the jam on it. If the jam does not run off, it is ready!

The next step is to can the jam, first ensure to sterilize all the jars and lids.  Once that step is done, fill the jam in each jars and place the lids on the jars.  Put the jars in a boiling pot of water (ensuring the water covers the jars completely) and let it boil for about 5 min.  Remove the jars from the water and let them rest on the counter for 24 hours. 

This is that simple...Not pectin and only natural ingredients.  Great to enjoy with yogurt, toast, pancakes, and anything else you may think of!  They make for good presents too.