Black Bean Burgers

I read a few different recipes before I constructed these.  I could have easily added more kick, but because I wasn't sure how they would turn out, I didn't want to add too much.

2 cans black beans drained
1 small onion, chopped
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
1/2 tsp cumin (next time I'll add a full teaspoon)
1/4 tsp red pepper flakes
2 eggs
3/4 cup bread crumbs
1 can mexi corn, drained

Combine 1.5 cans of the black beans, onion and garlic in a food processor, pulse to combine.  Add in the parsley, cumin, red pepper and eggs, pulse.

Transfer mixture to a bowl, add the remaining beans, bread crumbs and corn, mix well.

Form into patties, separating them with wax paper from each other because they will be sticky.  Refrigerate for at least an hour before grilling.

Heat grill to medium high, place patties on a well oiled grill and cook for about 6 minutes per side.

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Notes:  I put foil down on my grill in case they fell apart, they didn't and still obtained some nice grill marks.  Be sure to not overcook the burgers, otherwise they will get dry and crumble.

If you do not want to use the eggs, flaxseed from what I have read can be substituted as a binder.  Process 1 Tbs Flaxseed and 3 Tbs water until smooth and use in substitution for the eggs.  

My favorite burger toppings?  Lettuce, tomato and sprouts!  

By the Jar dill pickles….

We adore dill pickles in our house….could you guess?

Typically I purchase a large quantity of cucumbers and make a large batch at once.  This year I have 14 small cucumber plants in pots (read they are small plants intended for pots that produce small cucumbers perfect for pickles).  Due to this change, I needed to come up with a recipe that I could use as I have cucumbers ready, because saving them up just will not work.

You will need a wide mouth quart jar, a ring and lid.  Remember to wash and sterilize your jar, and boil the ring and lid before use.  I leave my rings and lids in the hot boiling water up until I am ready for them.

Here is my by the quart jar recipe:

- scrubbed pickle size cucumbers (make sure to leave at least 1/4" of the stem on it or the pickle will be mushy)
- two heads fresh dill
- two cloves pealed garlic
- 1 teaspoon red pepper flakes (optional)
- 1 1/2 cup water
- 3/4 cup white vinegar
- 1 tablespoon canning/pickling salt (do not use table salt because it contains iodine)


Pack first 4 ingredients into a clean sterilized jar.  Bring the water, vinegar and salt to a boil and pour into the jar leaving 1/4" headspace.  Clean rim, place lid and ring on jar.  Place jar in a pan full of boiling water (make sure it is at a rolling boil before you place the jar in, and that the water covers the jar by at least 1").  Boil the jar for 20 minutes, retrieve and let sit untouched for 24 hours.

Now the hard part, put it away and let it sit for 8-10 weeks before you open them, this is when the pickling is done, so if you cheat and crack into them sooner you will be disappointed.

Getting my jugs…err jars on!

It has been too long since my last post, but adding another family member does take some time to get used to, especially when I am the cow.

However, the season is upon us, and I cannot let it go to waste if we are going to have food for the next year.  For myself, the season starts with strawberries and my supply of jam and frozen berries must be replenished. Me, consider purchasing jam, never!!

Jam of any fruit, is so easy to make, and knowing what is in your product is a piece of mind that I will take any day.  It may contain a large amount of sugar, but it also doesn't contain the "funny words" that most of us cannot pronounce or even identify.  I have always used the basic Ball Canning recipe with great success.

Other items planned for the summer:

zucchini relish
dill pickles
sweet pickles
blueberry jam
blackberry jelly
black-raspberry jam
ketchup
tomato juice
tomatoes
raspberry jalapeño jam
applesauce

and some new things that I have not discovered yet.  Many items I do not make every year, but rather bi-yearly.  Salsa and Barbecue sauce was made in abundance last year, so there is no need to resupply yet.

The summer of 2010 was a superb growing season, remember?  I hope that this year is as abundant, but with the crazy weather this spring I am not holding my breath on any stone fruit.

I also hope to get my hands on a pressure canner this year so I can finally safely work with some of the less acidic foods in a safe way.  There are always a few up on Craigs list, one will have my name on it soon enough.

Well now that I have set my list, I will have something to refer too.  Any ideas or suggestions on things you would like me to try?