This morning's breakfast was just a repeat of yesterday...still delicious though.
After breakfast was the real treat- AYCEB (aka: All you can eat blueberries!) I went picking with my friend Maureen and came home with 6 full pounds of blueberries. They are sweet, fresh, local, organic and AMAZING! I ate so many while we were picking my stomach began to hurt! Of course I froze most of them...but saved a few fresh ones for the occasional snack! I want to take Mr. Kummerow with me next weekend and pick some more. You can never have too many blueberries in the freezer for smoothies!
For dinner last night we tried out Emily's Black Bean Burgers. They were delicious and held together really well. We did them all in the oven. We only ate two and put the other 4 in the freezer. I will probably use the grill to warm the others up when we eat them.
Emily's Black Bean Burgers
Ingredients: (makes 6 burgers)
- 2 cups canned black beans (rinsed and drained) note: I made my black beans from scratch...read below for how to cook dried black beans.
- 2 carrots, grated
- 1/2 cup dry rolled oats
- 1/4 cup pepitas (pumpkin seeds)
- 1 tbsp olive oil
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1/4 tsp black pepper
- one flax egg (1 tbsp. flax meal mixed with 3 tbsp. water
To Prepare: Preheat oven to 325 degrees. Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 325 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
Measure desired amount of beans (I did 1/2 a bag) into a bowl and rinse (preferably not white- my beans stained my bowl) then cover with water and add a small (1inch by 1inch) piece of kombu. Let beans soak 8 hours or overnight.
Rinse beans and place in large pot with water covering and bring to boil. Skim off any foam from the top of the pan (Alicia Silverstone says this prevents beans from making you gassy!) and reduce heat and simmer until you have removed all foam. Cover beans and simmer for 60-90 minutes. Rinse and use.