Fighting Two Kinds of Colds

I woke up yesterday feeling worse than the day before, and just wanted to rest on the couch, drink hot tea, and warm up with homemade chicken noodle soup.  I'm not sure if it's a cold or possibly trouble with sinuses.

I didn't have the energy to cook chicken, and had leftover turkey.  I made a crock pot of homemade turkey-noodle soup, with homemade noodles.  I think it was the last of the noodles I had in the freezer too. 

With temperatures anywhere from below zero, to the teens, it warmed me up, and will hopefully help my body fight off this sickness that creeped in on me. 

Today, there is another 2 hour school delay.  Again, bone chilling temperatures.  Again, we have frozen pipes.  I hope we have enough in jugs to water the horse, chickens, goats, dogs and cats. 

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