As we get ready for the July 4th holiday, I hope you all are planning to celebrate in a safe way. Swimming, water balloons with a couple of sparklers and lots of delicious potluck foods are the way to go. I recently found a delicious and healthy salad that is not your “run of the mill” summer salad. It’s low carb, vegetable centric, great for the hot weather and will taste better the longer it stays in the fridge.
Sicilian Cauliflower Salad
Here are my notes:
Today is Memorial Day. I’d like to give a heartfelt remembrance to all of the brave souls who have lost their life serving our country.
Sadly, we also must recognize the 97K + loved ones lost to Covid-19. It’s hard to wrap your head around that number. I pray for those souls and their families who are no doubt suffering from such an immense loss.
Finally, I’d also like to honor the strength and courage of those on the frontline during this crisis. They have kept our country going, saved lives and continue to put themselves in harm’s way. Thank you!
I whipped this dessert up to honor the day. I call this “Bits & Pieces No Bake Cheesecake”. The reference to “Bits & Pieces” means I’ve used up the small quantities of ingredients I had in my fridge, freezer and pantry. This is more of a process than a recipe and you can easily replicate this and take it in a whole different flavor direction.
Happy Memorial Day!
With the Covid-19 pandemic underway, we all want to limit our trips to the grocery store and make good use of our pantry. These burgers are delicious, easy to make and super cheap! Not to mention, they are meatless so you can do something good for yourself, the planet, the animals and your wallet :) Serve them on sandwich thins, burger buns or lettuce leaves with some Sriracha mayo or even some BBQ sauce. Enjoy!
1 can Black beans, drained & rinsed (~1.25 cup yield)
2 large Sweet potatoes, cooked, peeled & mashed (~2 cups yield)
1/2 cup Onion, fine dice
2 Garlic cloves, minced
1/4 cup Bean liquid
1/3 cup Oats, quick cooking
2 TSP Smoked Paprika
1 TSP Cumin, ground
Salt & Pepper
2 TBS Oil for pan frying
Cook & mash sweet potatoes. Roast in the oven @ 350 degrees for about 1 hour
OR poke some holes in sweet potato and microwave for 5-7 min. Cook until tender and a knife pokes through very easily. Let cool and peel. SAVE THE SKINS. Mash up potatoes.
Drain & rinse the black beans. SAVE THE LIQUID. Season with salt & pepper.
Sauté aromatics. Heat skillet over medium heat with olive oil. Sauté onions, garlic and spices. Once onions are soft, deglaze the pan with 2 TBS of the bean liquid.
Combine ingredients. Add sweet potatoes, black beans, onions/garlic/spice mixture, and oats into a bowl and mix to combine. Add 2 TBS bean liquid. NOTE: If the mixture feels too wet, add up to another 1/3 cup of quick oats. The oats act like breadcrumbs and will absorb excess moisture and will disappear into the burgers.
Measure burgers using 1/3 measuring cup. Form with hands. Place on parchment lined sheet pan. Refrigerate for 30 min.
Preheat oven to 400 degrees
Pan fry burgers. Heat up nonstick skillet on medium high, add vegetable or olive oil and
pan sear burgers so they get a golden-brown crust. Place burger on sheet pan and bake for 10 min.
Bonus: Use the sweet potato jackets to make potato skins. Cut up into chip size pieces, lightly coat with olive oil and spices. Bake skins @400 degrees for about 10 min until they are crispy. Don't go far because they can burn fast!