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Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided
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The Quarantine Cooking Series

Hello everyone! It has been quite a while. Things have been pretty busy around my house with the two kids, but since the quarantine kicked in, we've all been forced to slow down and adapt to a lot of things. I have to admit, my family is enjoying the more relaxed pace and increased time with our nuclear family, but that doesn't mean that we don't miss many of the aspects of our normal life. One of the biggest things I have had to get used to is the "mystery bags" that have become my weekly grocery order. While I put in my preferences and desired ingredients, that doesn't mean that I get what I ask for right now. (However, I am grateful for every single item I receive and I appreciate the grocery store workers more than you could ever imagine since entering a store is not an option for my family.) Like many, my grocery orders remind me of the mystery basket from "Chopped," forcing me to get even more creative and resourceful. We are meticulously

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Easy Beef Short Ribs

Now that I spend my days chasing an adorable 11 month old boy around the house, easy meals are more of a must now than ever. However, easy doesn't have to mean bland or unhealthy. This meal can be made in a large Dutch oven or in your slow cooker. I choose the slow cooker to prevent heating up the house during a hot summer day while allowing me to "set it and forget it." The meat is so flavorful and tender that it just falls off the bone and melts in your mouth. Even my young son enjoyed the tender bites. 3 pounds Beef Short Ribs 1/4 cup All Purpose Flour 1 teaspoon Salt 1 teaspoon Black Pepper 2 Tablespoons Vegetable Oil 1 large Yellow Onion 4 Carrots 2 cloves Garlic, peeled and smashed 1 teaspoon Dried Thyme 1 Bay Leaf 1/4 cup Dry Red Wine 11/2 - 2 cups Water 1. Combine flour, salt and pepper in a shallow dish. Lightly dust each short rib, making sure to remove excess coating. Do not throw out the excess flour; this will be used later.

Jalapeno Cheese Burgers

Several years ago, my husband and I discovered this local restaurant in the downtown area of Winston Salem. Just like the first time I go anywhere to eat, the menu was a little overwhelming, not because there was a huge selection, but because I always wonder what is really good. After going to the restaurant several times, I finally worked up the courage to try something that I had never  eaten before in my life --- ostrich! To say I was a little hesitant would be an understatement, however, I was ready to take it on and it was highly rated by the service crew. Additionally, the ostrich was from a local farm using spent grain from the brewery. Since I am very fond of supporting local and eating what is grown around you, that made it even more appealing. When I got this burger, I was immediately in love. It was amazing! However, like most things on menus that I come to love, after a year or so, it was discontinued because the supply could not keep up with the demand. So what was I g

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread"  recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin

Baked Zucchini Fries

With it now being summer, we are blessed enough to have a bounty of summer squash and zucchini coming from our garden. While traditional methods, i.e. fried squash, are delicious, sometimes you just want something new and a little healthier to do with your produce. While I have made zucchini bread, cakes, and even fritters, today, I decided to expand on my baked squash recipe and create a crispy zucchini fry to go with our summertime grilled burgers. Admittedly, when I first made the recipe, I was a little worried. I wasn't worried so much about the deliciousness of the meal, as I am a vegetable lover, but I was worried about how the change would be received by my husband. While he is good about serving as my taste tester, he likes his squash prepared the traditional Southern way.....fried! However, even he was surprised at the crisp texture, perfectly tender interior, and savory seasoned flavor. We will be making this again! 2 Zucchini 1/2 Cup All Purpose Flour 2 Eggs