Beans and Greens Burgers

Not gonna lie.  Not a lot of cooking has been happening over here the past few days for a few reason:

1. No one will eat my baked goods. Boo.
2. I’ve been eating salads like it’s nobody’s business.  Fresh things are just fun in the summer.
3.  I’ve been spending the better parts of my day watching soccer.

Basically I made one big pot of lentil/rice/greens and ate that for about 4 days.

I also ended most meals with strawberries that were in my CSA bag this week.  Pretty tasty.  Sad they’re gone.

Finally, today I decided it was time to make something.  Why not a burger?

Beans and Greens Burgers

1-2 big handfuls of greens (I used turnip greens and kale)
1 tsp minced garlic
1/2 an onion, roughly chopped
1 lemon, zested and juiced
1 handful of fresh basil (I bet mint or cilantro would work great too)
1/4 cup sun-dried tomatoes (rehydrated or packed in oil)
1 tbsp olive oil
2 cups cooked garbanzo beans
1 tsp salt
2 “flax” eggs (2 tbsp milled flax + 6 tbsp water)
2 tbsp flour
1/2 tsp paprika

Preheat oven to 400 F.  Put greens,  garlic, onion, basil, sun-dried tomatoes, olive oil, lemon juice and zest in the processor and pulse until it resembles a coarse pesto. Add remaining ingredients and continue to pulse until you get a consistency you like (I left mine kind of chunky).

Form into patties and place on a greased baking sheet.  Bake for 15 minutes, turn and bake for 15 more minutes.  Serve as patties or on a bun.

In other news, I’ve been watching Glee. While a lot of the times I get embarrassed for the characters who are singing and have to fast forward (does this happen to anyone else!??!),  I’m enjoying it.  But let’s be realistic, it’s no secret I watch TV shows/movies for the eye candy…

Anyone else love Puck?

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World Cup Waffles

This morning I packed up some stuff to have some waffles with my world cup

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I ran across the street to watch the first game, Mexico vs South Africa, with this fella

That’s Daniele.  He’s pretty.

He also made a bet that South Africa wouldn’t win a single game…reason enough for me to betray the latinos and root for South Africa.  They tied.  I can be happy with that.

So while I watched in rather agitated fashion, I enjoyed this:

Rhubarb Waffles

adapted from Eating Well’s Rhubarb Waffles

5 stalks of rhubarb (cut into 1/4 inch pieces)
1 cup sugar
1 1/4 cup milk
1 1/2 tbsp oil
1 tsp vanilla
3 egg whites
1 1/2 cup all purpose flour
1/4 cup whole wheat flour
1 tbsp baking powder
3 tbsp sugar
1/4 tsp salt

In a pot, combine rhubarb and sugar.  Cook for about 10 minutes or until rhubarb is tender.  Remove 1 cup of rhubarb and set aside.  Continue to cook the rest of the rhubarb for another 5-10 minutes, until rhubarb breaks down and thickens.

Combine remaining ingredients and reserved rhubarb to make the batter.  Cook in a heated waffle iron for about 10 minutes.   Serve with rhubarb sauce.

This made 4 fat waffles and wayyyy more sauce than necessary.

Thanks Liz for letting us borrow your waffle iron!!

Okay I’m off to burn off some of these waffle calories.  Have a great day!

Guatemalan Rellenitos

One of the best parts of being home is the food. I’ll be honest, my mom is a lovely woman, but she’s not much of a cooker. She most definitely can; she simply chooses not to. My aunt on the other hand loves to cook. Lucky me, she’s visiting!

So I’ve been following her around the kitchen the past few days trying to get some Guatemalan recipes to share with you all.

I guess the first warning is that a lot of these things are cooked to taste, so the measurements may vary but I’ll give estimates of what she used.

The first thing we made was rellenitos.

rellenitosedited

Rellenitos are mashed plantains stuffed with sweet black beans then fried to create tasty little dumpling type things.  They’re usually eaten as an afternoon snack or dessert.  They’re a little labor intensive but totally worth it.

Rellenitos

1/2 lb cooked black beans (cooked like the Guatemalan Black Bean recipe I posted before)
1/2 tbsp cinnamon
1 cup sugar
1/4 cup canola oil
10 ripe plantains
1 cinnamon stick
oil for trying

This recipe will make a few dozen rellenitos, so adjust accordingly.  I know it sounds sort of weird but you start with salty beans cooked in garlic and onion.  Put them in the blender with cinnamon and sugar (you might have to do it in batches). Taste to make sure they’re sweet and not too cinnamony.

Then put the blended beans in a deep skillet with oil and bring to a boil.  Simmer for a few minutes then transfer to another container to cool (they’ll thicken as they cool).

You want your plantains to be ripe.  The riper they are, the sweeter they are but also harder to work with.

Cut your plantains into 2 inch pieces, leaving the skin on.  Put them in a large pot with cinnamon stick and fill about half way with water (plantains won’t be completely submerged).  Bring to a boil and simmer for a few minutes until plantains are starting to soften but not so soft that they fall apart.

Peel and put in a container to mash.  If you have a potato ricer or food mill this will be a whole lot easier, we had neither so we used a mug, some forks and a masher to get out all the clumps.

Now comes the shaping part.  Once the plantains have cooled.  Take a palm sized amount and shape it into a thick pancake/tortilla shape.

Place about a 1/2 tbsp to 1 tbsp sized amount of beans in the middle and close the pancake/tortilla shape.

Pinch the edges together and smooth with your fingers into a roundish egg shape.  Repeat until you run out of beans or plantains.

Heat oil in a skillet.  Place rellenitos in hot oil and fry all around.

Once they are golden brown all around (okay if a little burnt), place them on a paper towel to absorb the excess oil.

Serve with sour cream and sprinkle with sugar.

Delish!  Definitely not the healthiest way to eat a plantain but probably one of the best.

If you made a ton don’t worry about finishing them all at once.  While chances are they will get eaten, if not you can wrap them in aluminum foil and freeze them and when you’re ready for a treat just unwrap them and microwave for a minute or two and ta-da! Ready to go!  My family actually brings them frozen from Guatemala since my mom isn’t big on cooking 🙂

Anyway, tonight we’re having a birthday party for my dad since he was in Guatemala on his actual birthday!  More fun recipes and hopefully pictures to come!

Hope you’re having a great weekend!

Baking Break

It feels like Saturday in November.

It’s 43 degrees out, and I went to a bar last night.  That does not scream May in the middle of study week.  But don’t go thinking I’m some sort of hoodlum.  I managed to write a full draft of a 15 page paper on urban gardens and get through a poster session.  A gin and tonic or two was earned.

This morning, while I edited my paper and waited for the gym to open (1pm, seriously?), I decided baking was in order.  After all, what makes a cold study day better than a warm muffin?

Apple Muffins

1/2 cup almond butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup sour milk (or probably regular milk, juice, water, etc)
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt (unless your AB is salted)
3 small apples, peeled, cored and diced

Preheat oven to 375 degrees.

Combine wet ingredients, add dry ingredients (minus apples) and combine.  Fold in apples.  Fill lined or greased muffin tin (almost full) and bake 20-22 minutes. Allow to cool and then give them away to all your studying (or hung over) friends!

Anyhoo… hope you’re all having a fantastic week.  Back to paper editing and studying!

M.I.A.

Hi Friends!

Next week is the last week of classes! Woo! That means the next few weeks I will be

or rather

Consequently this is the extent of the vegetables in my produce drawer:

Thus lunch has to be

Had this for a few days now.  Not sure how tomorrow’s going to pan out since I’m out of bread and cheese.  I’ll figure it out.

Also…

WTF, Ithaca!??! It’s practically May!!

Off to class I go!

Taco Flavored Kisses

You’re probably all too refined to watch South Park, but my lunch reminded me of that episode.

Taco Salad!  (But way healthier and probably more delicious!)

Started with:

  • Romaine (~ 3 cups)
  • Red Pepper (1/4 of a pepper)
  • Black beans (1/2 cup)
  • Cheddar Cheese (about an ounce)
  • 1 Packet of Wholly Guacamole!

Then topped it with my amazing homemade creamy salsa dressing: 1/4 cup salsa + 1 tbsp greek yogurt! That’s it!

Doesn’t look that tasty but trust me, it is!

Delicious! I considered having it again for dinner but decided I should probably vary my daily nutrient consumption (not that soup and toast was a better option… but oh well).

After lunch, I couldn’t resist a cupcake.  So I had a huge cat mug of tea with a cupcake.

Delightful!

Stress Eating:

So yesterday and today, I’ve been stress eating a bit, okay maybe more than a bit.  Honestly, I’m trying not to worry about it too much.  Everything will be turned in and done by Thursday.  I figure if I overeat a little too much these days, it’s not going to kill me.  I’m not going to let a little bit of overeating stress me out even more.  There are more important things for me to stress about right now.  I’ve realized this month that once my stress levels drop, I eat significantly less.  So the moral of the story is, sometimes stress eating happens and while I do all I can to curb it, sometimes I just have to give in, get my work done and move on to maintain my sanity.  What are your thoughts?

Guess I should get back to paper writing since I won’t be watching Lost 😦

Lastly, here’s a link to a hilarious blog post from NPR’s Wait Wait Don’t Tell Me where they try the KFC Double Down Sandwich. Have a great night!!

Peanut Butter Banana Cupcakes

Hellooo everyone!  Thanks for your great comments on my last post about weight!  I appreciate the understanding!

In other news, I was super please this morning to find that my panini post made the Food Buzz Top 9!

Today felt like a ridiculously unproductive day.  Yesterday I went to the library from 10am until about 5:30 and managed to bust out almost 1400 words of my paper (needs to be 2,500-3,000).  Today after class, I went to the library hoping to bust out the rest of the paper but only ended up writing about 300 more words.  It was just NOT happening!  So instead I just went home, where I proceeded to snack for a good while (probably a consequence of my scant lunch.  I was too lazy to make lunch this morning so I packet a pear, a luna bar, 1/2 cup of edamame, a carrot and some sliced cucumber.  Not substantial enough.  I need a full meal!  Lesson learned, won’t happen again.)

In my unproductiveness, I decided to bake for a friend who is in need of a sweet treat.  I was feeling creative so here’s my creation:

Peanut Butter Banana Cupcakes with Chocolate PB Icing

inspired by Voracious Vegan’s Ultimate Peanut Butter Cup Cake

1 1/2 ripe bananas, mashed
1/2 cup sugar
1/4 cup natural peanut butter
1 tsp vanilla
1 1/2 cups flour (I used half whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup + a little more milk (to make this recipe vegan, use soy/hemp/almond/other non-dairy milk)
See Icing recipe below

Preheat oven to 350 degrees.  Combine bananas, sugar, PB and vanilla in a large bowl.  Add flour, baking soda, baking powder and salt.  As you combine, gradually pour in the milk until well combined.  Pour into lined cupcake pan and bake for 15-20 minutes (mine required 17 mins in the oven).   Allow cupcakes to cool completely and frost with PB Chocolate Icing.

Chocolate Peanut Butter Sticky Icing

inspired by Pioneer Woman’s Sticky Chocolate Icing

1/4 cup sweetened condensed milk
2 ounces of dark chocolate
1 tbsp peanut butter

Heat together in a sauce pan, stirring until all ingredients are well combined.  Spoon onto cupcakes and spread.

These should probably be enjoyed with a large glass of milk or warm cup of coffee.  The sweetness is crazyyy!  Sort of wish they were a little more peanut buttery!  Oh well, next time I’ll add more!

I’m hoping to get more done tonight.  Not sure to what extent it’ll happen though.  Just need to pull through til Thursday!  I can do it!  Wish me luck!  Have a lovely night!

Random Question: What’s your favorite kind of cupcake? I’m a huge fan of carrot cake with buttercream.