Vegetarian Buger Option.

Whether you eat vegetarian for personal reasons or because it's a healthier lifestyle, black beans become a staple in your diet. As an excellent source of nearly fat-free protein, blood-sugar stabilizing fiber, anti-oxidants and molybdenum. black beans are a healthy option. Why is molybdenum important? Mostly because it helps your body detoxify sulfites (a common food additive). There are numerous people who are sensitive to sulfites and molybdenum is an important mineral that helps them prevent severe allergenic reactions.



A few months back, I had gone to lunch at Milk & Honey in Chicago. There I had the most delicious black bean burger. I have been thinking about it ever since and today decided to try to replicate it. I did pretty good if I have to say so myself....

The Black Bean Burgers were made from seasoned black beans and topped with a mango-kiwi salsa and a pretzel hamburger bun. I made mini-sliders, which in the end helped make the black bean patties more manageable and they kept their shape without falling apart.

A little dinner...a big dessert

So today is my first post....and I am still trying to figure out what this blog is going to be about exactly. I think that it is something that will evolve over time, but to begin...I wanted a place where I could post some recipe's and pictures of the foods Nick and I are enjoying.

Today I was inspired by a recipe posted in MS Living Magazine. Nick and I love fresh concord grapes and the season is upon us. Martha's recipe of the month is Concord Grape Tart and I have never cooked with concord grapes so I gave it a try. The recipe was fairly easy, my only sticking point was the cooking of the grapes...the recipe says to cook until 220 degrees (about 8 minutes or so) ..for some reason after 15 mintues mine was still at 205 degress and I made the executive decision to pull it at that point. It turned out to be a good decision...everything set up well and there were no problems.
The tart was absolutely delicious and the creme fraiche was a good accompaniment (it definately needs the creme or some sort of whipping cream to compliment the grape). The crust was buttery and flaky...I would highy recommend you try this one.

Leave it to me to discuss dessert before dinner. I figured for the sake of balance...we needed a lighter, healthy dinner given that we were going to have dessert today. So our dinner tonight was Warm Goat Cheese and Roasted Beet Salad. The beets were fresh from my Mom's garden..small little jewels.

I cleaned the beets (but did not peel them) drizzled a bit of olive oil and place them in a foil pouch and roasted in a 375 degree oven for 45-50 minutes. Once roasted and cooled, the skins just slide right off. The beets get quarted and place on top of organic spring greens that are dressed lightly with Sherry Vinaigrette. Fresh goat cheese is dipped in egg wash and lightly coated with bread crumbs then browned in a saute pan with a bit of olive oil....nothing better than warm goat cheese!