March 13 2019

Homemade Black bean Veggie Burgers

Homemade Black Bean Veggie Burgers

Homemade Black Bean Veggie Burgers

Recipe By LAURENMU “You will never want to eat frozen veggie burgers again. These are so easy, and you’ll be proud to have created such a vegetarian delight.”

Ingredients

  • 1 (16 ounces) can black beans, drained and rinsed
  • 1/2 green bell pepper, cut into 2-inch pieces
  • 1/2 onion, cut into wedges
  • 3 cloves garlic, peeled
  • 1 egg
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon Thai chili sauce or hot sauce
  • 1/2 cup bread crumbs

Directions

  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
  2. In a medium bowl, mash black beans with a fork until thick and pasty.
  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

ALL RIGHTS RESERVED © 2019 Allrecipes.com
Printed From Allrecipes.com 3/6/2019

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December 31 2018

Soup/Homemade Chicken No-Noodle Soup

how to make chicken soup

 


Ingredients

    • 1 whole chicken
    • 1/4 cup white vinegar
    • 1 large yellow onion, peeled and chopped
    • 2 large carrots, washed and chopped
    • 2 celery stalks, chopped
    • 1/2 tsp whole peppercorns
    • 2 bay leaves
    • 5 cloves garlic, peeled
    • 2 tsp salt, divided
    • 1/2 cup fresh parsley, chopped
    • 2 spring onion bulbs

Directions

  1. Cut the chicken into 4 pieces, cutting first in half along one side of the spine and then cutting off the thighs. Place the pieces in a large pot and cover with cold water. Turn the heat to high.
  2. Add one carrot, one celery stalk, the onion, peppercorns, bay leaves, and garlic to the pot, along with one teaspoon of salt. Once the water boils, turn the heat to simmer and cover. Cook for 90 minutes.
  3. Remove the pieces of chicken to a cutting board and allow to cool enough to handle. Strain the liquid from the pot into a large bowl using a cheesecloth or fine mesh strainer.
  4. Place the strained stock back into the pot and add the remaining celery, carrot, and green onion. Add the remaining teaspoon of salt and bring to a boil. Turn the heat down to simmer for 12-15 minutes until the carrots are tender.
  5. While the strained broth is simmering, remove the chicken skin and shred the meat. Return the shredded meat to the pot. Remove the pot from heat and add parsley. Cover and let rest for 5 minutes before serving.
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October 27 2018

Homemade Breakfast Sausage/Recipe Share

Breakfast Sausage

 

Ingredients

 

8 oz ground chicken (220g)

 

8 oz ground pork (220g)

 

1 tsp sage

 

1/2 tsp salt, thyme, black pepper

 

1/4 tsp celery seed, garlic powder, nutmeg, onion powder, paprika

 

1/8 tsp cayenne pepper

Instructions

Mix all of the ingredients in a bowl and knead with your hands.

 

Make six burger, wrap them in saran wrap and freeze them.

 

6 Servings

 

Nutrition FactsServings: 6Amount per servingCalories179% Daily Value*Total Fat 10.4g13%Saturated Fat 3.6g18%Cholesterol 67mg22%Sodium 252mg11%Total Carbohydrate 0.1g0%Dietary Fiber 0.1g0%Total Sugars 0gProtein 20.1gVitamin D 0mcg0%Calcium 17mg1%Iron 1mg5%Potassium 225mg5%

September 12 2018

Homemade Fry Bread/Recipe Share

Homemade Fry Bread

Fry-Bread_EXPS_CIMZ17_217064_B07_14_1b-696x696

Ingredients

  • 2 cups unbleached flour
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4-1/2 teaspoons shortening
  • 2/3 to 3/4 cup water
  • Oil for deep-fat frying
  • Butter, honey and lemon juice, optional

Directions

  • Combine flour, dry milk powder, baking powder and salt; cut in shortening until crumbly. Add water gradually, mixing to form a firm ball. Divide dough; shape into 12 balls. Let stand, covered, for 10 minutes. Roll each ball into a 6-in. circle. With a sharp knife, cut a 1/2-in.-diameter hole in center of each.
  • In a large cast-iron skillet, heat oil over medium-high heat. Fry dough circles, one at a time, until puffed and golden, about 1 minute on each side. Drain on paper towels; if desired, serve warm with butter, honey and fresh lemon juice.
Nutrition Facts

1 piece: 124 calories, 5g fat (1g saturated fat), 1mg cholesterol, 234mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 3g protein.

Originally published as Navajo Fry Bread in Cast Iron 2017

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