Wow, thank you all so much for making the one-year anniversary of Espresso and Cream better than I could have imagined. I loved hearing about your favorite desserts and gaining a little insight into who you all are. Day to day I think about what recipes I want to share with the readers on this site without really knowing who those readers really are. Every time you post, comment, or e-mail it gives me a little bit better picture of you all, the readers who make this site so worth pouring my time, energy, and heart into.
With that said, there’s a giveaway to get to. And the winner is… Heather (13th posting) whose favorite dessert is a fruit tart. To claim your prize, e-mail me at firstname.lastname@example.org with your name and address and I’ll ship them your way!
Today’s post offers another peek into what I’ve been munching on over my lunch breaks and dinners when I need a quick meal after a trip to the gym. I love recipes that can be made in advance and heated up throughout the week for ease and versatility and homemade veggie burgers like these certainly do the trick.
Based on my love for sweet potatoes, I knew I wanted to use them as the base for these burgers. The decision to use corn and kidney beans was based more on what I had available in my pantry than anything else. The selection of spices came after that. The point being, take liberty in your own kitchen to substitute ingredients you have on hand. If it doesn’t turn out perfect the first time, keep experimenting and playing around with flavor combinations that suit your taste.
Southwestern Sweet Potato Veggie Burgers
*1 medium sweet potato
*1 (15-oz.) can kidney or black beans, rinsed and drained
*1 (8.5-oz.) can whole kernel corn, rinsed and drained
*2 Tbsp. all-purpose or whole wheat flour
*2 cloves garlic, peeled and sliced
*1 Tbsp. olive oil
*1 tsp. salt
*1/4 tsp. black pepper
*1/4 tsp. ground coriander
*1/4 tsp. paprika
*1/4 tsp. chili powder
*1/3 cup crumbled feta cheese or grated Parmesan cheese
Additional Parmesan cheese for sprinkling
*Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease with non-stick cooking spray. Set aside.
*Microwave the sweet potato in the microwave for 5 minutes. Remove from microwave, split in half and scoop out the flesh. Discard the skin. Place the flesh in the bowl of your food processor (this all can be done by hand with a potato masher if you do not have a food processor) along with half the kidney or black beans, half the corn, the flour, garlic, olive oil, salt, pepper, coriander, paprika, and chili powder.
*Process until almost completely smooth, scraping down the sides of the bowl as necessary. Transfer blended mixture to a bowl and add in the remaining beans, corn, and the crumbled feta cheese.
*Form mixture into four patties (mixture will be soft) and place on the prepared baking sheet. Sprinkle with grated Parmesan cheese, if desired, and bake in the oven for 45 minutes, flipping gently half way through baking.
*Remove from oven and allow to cool on baking sheet for 10 minutes.
Tired. The word of the day, week, and maybe even the month! It’s not so much the kind of tired that you feel when you had one night of bad rest, but rather, the kind of exhaustion you feel when that one night of bad rest becomes multiple nights and tasks and responsibilities pile up. I don’t have kids or a family, but I think I’m beginning to understand why so many moms resort to the help of take-out when exhaustion settles in.
But let’s be honest, take-out can be a minefield to navigate. Often expensive and unhealthy, sometimes getting back in the kitchen is truly the best option. Truth be told, it dinner doesn’t have to be an elaborate production. There are nights for that, and then there are nights when it’s just about nutrition and fuel, and if it tastes great, count it a bonus.
So while this may not be the definition of culinary brilliance, it does meet the basic requirements of a healthy, tasty, weeknight-friendly meal. A nice way to add a little extra weight to this meal would be to put the turkey burger on a whole-wheat roll with some typical burger toppings, like lettuce and tomato. The salad oh so good! Chopped broccoli, tomatoes, feta cheese, and a bit of balsamic vinaigrette make it super simple. Serve it cold and enjoy the leftovers for lunch.
*1 lb. ground turkey
*2 Tbsp. Dijon mustard
*1/2 tsp. salt
*1 tsp. Italian seasoning
*1/2 cup shredded mozzarella cheese
Mix together the above ingredients and form into 4 patties. Grill or pan-fry over medium-high heat, 5 to 6 minutes per side, or until no pink remains. Place burgers on foil lined baking sheet. Turn oven to broil. Sprinkle the cheese over the four burgers and place broil for 2 minutes, until cheese is nicely browned.
Broccoli Tomato Salad:
*1 head broccoli, steamed and chopped
*4 medium tomatoes, chopped
*4 oz. feta cheese, crumbled
*4 Tbsp. balsamic vinaigrette
*1/2 tsp. salt
*1/2 tsp. ground black pepper
Mix together the above ingredients and refrigerate for 15-20 minutes, until chilled. Serve with turkey burgers.
The bottom line? Life is too short and cooking too fun to stress about weeknight meals. Let these recipes get you on the path to healthy, family-friendly cooking when time and energy is running low.