Bean Burgers with 'special sauce'

Ripped from the pages of cleanfooddirtygirl.com, I can't resist posting yet again from this awesome chef's cook book.  After making these burgers exactly as directed and adding the 'paprika garlic burger sauce' made to the letter, Jeff took a bite and said 'this is the best bean burger I've ever had.'  I thought they were pretty tasty too.  

Thanks, Molly, for your delicious and healthy recipes.  I continue to be wowed and amazed.  We bow to your yumminess.

If you are interested in Molly's recipe and quit wit and repartee?  Click HERE (and scroll all the way to the bottom of Molly's page to find the recipe for her burgers and sauce)! Remember, cleanfooddirtygirl.com is not for the faint of heart i.e. strong language may put some people off.  If this is you, please resist the urge to click on the link.  For all others, I strongly recommend Molly's recipe for those who love eating a whole-foods/plant-based diet.

Fajita Night!

This recipe was inspired after a visit to a local eatery in downtown Tulsa.  The best part of this dining experience was spending some time with my daughter on an open air rooftop, sipping an iced water and looking out over the city.  The fajita salad I ordered was very tasty but shy on vegetables (really?) and I thought I could make it amazing in my own kitchen.  It's my new 'best dinner for guests' recipe.

There is a lot of wiggle room in the preparation of this salad.  Go with your staple favorites and I'll share with you the produce I use most often.  The salad is a bed of your favorite greens and topped with your favorite sauted veggies.  If you allow yourself some whole grains,  add a side of freshly seared corn tortillas and my infamous 'guacamole' made with a bit of avocado and alotta fresh green peas.  

Recipe in a nutshell:

Fresh salad layer:

Prepare your bed of salad and lots of it!  I used a variety of greens (artisan, Romaine, baby spinach) and toss in a full can of chopped tomatoes (no sodium added) with juice, sliced cucumber, shredded carrots, chopped zucchini and a handful of cherry tomatoes.  Sprinkle with your favorite balsamic vinegar and no-salt seasonings, toss, and keep chilled!

Sauted Veggies (water and steam method):

**If you are going to enjoy some corn tortillas, you can warm these in another pan while you are sauteing your veggies.

My favorites for the sauted topping are Baby Portobello mushrooms,  lots of sweet onion, red bell pepper (use whichever color I have the most of!) and a small amount of black beans (cooked up in my crock pot and kept in the freezer until needed).  I like to add a small can of mild green chilies, too.  Sprinkle with healthy amount of 'make-it-yourself taco seasoning,' a little water or veggie broth and let cook for several minutes, until onions are slightly clear.  Put a lid on it and turn to very low heat until ready to serve.

Sauteing my veggies

Homemade salsa (recipe not included here) or your favorite  'go to salsa' in a jar

Kim's infamous guacamole (recipe not included here)

Time to put it all together:

Get out your BIG plates and serve up a healthy amount of salad.  Fillerup!  Heap it High!

Now spoon on a good cup full of sauted veggies.

For toppings, add a few slices of avocado, a few sliced black olives, some nutritional yeast or sliced almonds.

Add a heated corn tortilla, several tablespoons of guacamole and salsa...and dinner is served!

Yummers!

Hearty Black Bean Soup

This recipe was given to me by my friend, Laurie Jo. Absolutely Scrumptious! But because I never could leave well enough alone, I added a small amount of meat and topped it with some other fun stuff right before serving. Laurie Jo knows me and will say "Kimber can't help herself, it's in her chart!" Thanks for sharing, Firlgriend...it's really yummers good stuff...and I'll be making this at Mom's house on one of those chilly North Idaho winter days!

3 cans black beans, rinsed and drained
4 cups of water with 3 beef bouillon cubes (low sodium, if you've got them)
2-3 tsp. chopped garlic
2 medium onions, chopped (original recipe calls for purple onions, I use what I have on hand)
1/4 - 1/2 pound ground turkey sausage-cooked, drained, crumbled
1 can Ro-tel diced tomatoes and green chilis or 1 1/2 cups medium heat salsa
1 can chopped tomatoes with the juice, no salt added
2 Tbls. ground cumin and 2 tsp. chili powder
2-3 T. lime juice
Fat free cottage cheese and medium heat salsa for topping

In large soup pot, spray with non-stick coating, over medium heat, toss in garlic and onions and cooked sausage. Stir for a couple of minutes and add rinsed black beans, Ro-tel chilis, canned tomatoes and juice, water and bouillon cubes, lime juice and seasonings. Stir well and bring to gentle boil. Continue to stir until everything is well blended and boullion cubes are completely dissolved (sometimes I dissolve the cubes in the 4 cups of water before adding to the soup). 

Reduce heat, cover and let simmer for approx. 25-40 minutes. Remove from heat and get ready to serve up.

Top each serving with a small amount of cottage cheese and salsa. Serve with a couple of warm corn or flour tortillas on the side.