This and That

Wednesday is snowed here.  Sigh....Mother Nature has to be drunk.  It literally snowed all day and into the night.  Thankfully, there was no snow on the ground Thursday morning, we had less wind, but lots of sun.  It was still cold though.  

I'm getting a bit concerned about this gardening season.  It won't warm up for another week, and then we get an onslaught of rain for days and days.  At this point in April, I should be dehydrating tons of stinging nettle, I should have my peas, potatoes, beets and carrots planted outside.  None of that is happening right now.

Garden Surprise ~ A "Get'er Done" Project

From the Homesteading Journal . . .

Garlic was planted this weekend.  It will be harvested next spring. The heat wave we had is over, and they are calling for much cooler weather. 


I also made homemade seasoned salt. I used my homemade garlic and onion powder to make it.  It's the first time making it, so I am comparing it to the smell and taste of Lawry's from the store.

Recipe I used:

Vegetable Burgers ~ Using Pinto Beans

I'm sharing another healthy recipe.  Once again, from a library book. 

I think the fact that this recipe includes sunflower seeds, which we do not eat enough of, is what interested me.  We didn't get to grow them last year, but did the previous year.

As you know, I cook many recipes using lentils and beans.  I did use pre-cooked pinto beans for this recipe, and they are a softer than canned beans.  I did add an egg to this recipe to "bind" the burgers a bit better.   Either way, you could also add more organic brown rice too.

 (Just as they went into the pan)

These had excellent flavor, and the family once again, devoured them.  These would be perfect with another vegetable side such as sweet potato fries.  Yum!  However, I kind of think the recipe title is funny - they really don't have a lot of "vegetables" in them.  Maybe they should be called Bean Patties?

These are crispy on the outside, but somewhat soft on the inside.  We did not serve these on buns, like a "burger" but ate them on a plate with a fork.

Hubby topped his with home canned ketchup, but you could top it with anything really - relish, salsa, or pickles etc. 

Veggie Burger
(Source:  Are you Tired and Wired? by Marcelle Pick)
 
1/2 medium onion, chopped
1 clove garlic, minced
1 1/2 tsp. olive oil
1 - 15 oz. can pinto beans, drained and rinsed
1/3 cup shelled sunflower seeds
1 tsp. chopped basil
1 tsp. salt
1 1/2 cups cooked brown rice

In large skillet, saute onion and garlic in 1/2 tsp. olive oil until onions are translucent.  Remove from pan.

In large bowl, mash pinto beans with back of fork.  Add cooked onions and garlic and remaining ingredients, except olive oil and mix well.  Form mixture into 4 patties.

Back in the skillet, heat remaining olive oil over medium heat.  Cook patties 4-6 minutes per side, or until evenly browned on both sides.

Servings:  4
      
   

  

Breaking out my Apron for Some Good Old-Fashioned Baking

I was reading over a Christmas book that I purchased at a Goodwill store many years ago (for $.99). I came across this recipe that looked worth trying.  I think it is a pretty tasty side version of a bread roll, but healthier, and baked like a muffin.

Wheat-Corn Muffins

1 cup whole wheat flour

1 cup cornmeal

4 teaspoons baking powder

1/2 tsp. salt

2 organic eggs, beaten

1 1/3 cups organic milk

1/4 cup raw honey

1/4 cup canola oil

1/4 cup finely chopped white onion

1/4 cup shelled sunflower seeds

In a bowl stir together whole wheat flour, cornmeal, baking powder, and 1/2 tsp. salt.   

 In a separate bowl combine eggs, milk, honey, oil, and onion.  Add all at once to the dry mixture.  Stir until moistened.  Batter will be thin.

Spoon into lined muffin pans, filling paper liners (See Note) about 2/3 full.  Sprinkle tops with sunflower seeds.

Bake in a 400°F oven for about 18-20 minutes.  This makes about 1 1/2 dozen muffins. 

(Source:  Adapted from  the Better Homes and Gardens Treasury of Christmas Crafts and Foods, © 1980, ISBN: 0-696-00025-3)

I think this recipe could qualify under the dark days challenge - our whole wheat flour and cornmeal comes from a local mill, our honey is local as well, and the eggs came from our chickens.  This also challenges me to grow more onions and dehydrate more, for recipes like this.

Note: These muffins do stick to paper liners.  I highly suggest a non-stick spray in a good muffin pan, or lining with parchment paper instead.