A "Big Red" Burger

One hour. Two people. A delicious meal made from scratch.

Adzuki Bean and Red Rice Burgers:

Jeremy named it "Big Red" 

3/4 cup dry adzuki beans 

1 bay leaf

2/3 cup dry red rice

1 large carrot shredded

1/2 yellow onion chopped finely

1 celery stalk chopped finely

3 cloves garlic minced

1 egg

2 tbsp olive oil (and extra for frying)

1 tsp basil

1 tsp oregano

sea Salt

freshly ground black pepper 

cayenne pepper

2-3 tbsp flour (as needed)

"WOW! I could eat this by the spoonfuls!"
- A happy husband with homemade ketchup

Soak adzuki beans overnight. Rinse and cook with one bay leaf until soft. Drain excess water.

Rinse and cook red rice on your stove top or with a rice cooker.

While the beans and rice are cooking, prepare the remaining ingredients.

When the rice and beans are done, combine all the ingredients. Add flour to thicken (as needed). 

Heat olive oil in frying pan. 

Fry 4-5 minutes per side.

We ate these with freshly baked buns Jeremy made and some ketchup I whipped up on the stove top from four whole tomatoes, one clove garlic, ground cinnamon, ground cloves, salt, pepper, date sugar and vinegar. 

So delicious!

Autumn Lentil Soup - Beijing Edition

Here we are in Beijing! The days are getting cooler, the leaves are starting to scuttle down streets and alley ways, and I am beginning to crave autumn. With October just around the corner, I thought I'd share with you my latest soup. Autumn, because it's fall; lentil, because that's what's in it. :)

Anyone who knows me, knows that I am absolutely TERRIBLE at writing down recipes. But I'll give you a general idea so you can run with it and make this soup your own. I believe the best dishes turn out when you put your heart into it and let your senses tell you what to do.

Ingredients

1 cup mini brown lentils, soaked (I sprouted mine for an extra energy punch)
1 tablespoon olive oil
2 stalks celery
1/2 onion
3 cloves garlic
2 medium sized carrots
1 large potato
1-2 medium tomatoes
2 tsp lemon juice
1/2 tsp sage
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
sea salt to taste
crushed black pepper
dash savory (if you have it)
dash cayenne pepper
dash paprika
Water


The spices I used are dried. 1/2 tsp of each spice may not be enough, but start with that. I think I had closer to 1 tsp (or more), but I don't measure things, so it's hard to say. You can always add spices as you need to.

Making the Soup

1. Soak lentils overnight; rinse.
2. Chop celery, onions, and garlic; set aside.
3. Peel and chop carrots and potatoes; set aside.
4. Place 1 tbsp olive oil in wok and heat until a drop of water sizzles in it.
5. Toss in celery, onions, and garlic, and sauté until tender.
6. Add carrots and potato and continue to sauté.
7. While the veggies are cooking, chop up your tomatoes and throw them in!
8. Add lemon juice
9. Stir in lentils and enough filtered water to cover them.
10. Throw in spices, salt and pepper.
11. Add water (if you want more broth) and spices as necessary.
12. Cover (if you have a cover) and cook on medium-low until lentils are tender.
13. Serve with fresh flat bread and enjoy!

Note: I used a wok, because that's what I have. You can use whatever pot you have. Although, I actually have fallen in love with my wok's soup making skills.

Turkey Bacon Wrapped Asparagus Spears

Recently I saw a recipe for bacon wrapped green beans and began craving bacon! I decided to play with the idea, wrap up some fresh asparagus with a healthier bacon, and see what would happen. The outcome was an incredible success! I only wish I would have had some white wine to compliment this dinner...

• Preheat oven to 400'F.
• Rinse asparagus, trim the ends, and lightly coat in olive oil.
• Wrap 4-5 spears with one strip  nitrite-free turkey bacon.
• Add freshly ground black pepper and sea salt.
• Place bundles on an oven grate or slotted broiler pan with a pan underneath to allow excess fat to drip off the bacon.
• Bake  for 20 minutes or until crispy.
• Serve asparagus spears over a bed of wild rice seasoned with garlic, salt, and pepper, gala apples (cut into match sticks), and walnuts. Top with freshly grated asiago or smoked gouda. Enjoy!

Homemade Peanut Butter!

Creamy Peanut Butter

Homemade Peanut Butter. What's in it? Peanuts. How do you make it? Add peanuts (roasted) to your food processor and process until you get your desired consistency. Add a splash of vanilla or a vanilla bean if you really want to get fancy. Simply delicious!

What do you prefer, creamy or crunchy?

Lettuce and Beans

Around this time last year Jeremy and I decided that we would be renting a garden plot for the planting season. This year we will be moving to China and won't be able to have our own garden. Instead, we are taking advantage of all the sunlight our 12 windows let into our tiny apartment and trying to grow some food indoors. We will see what comes of our green bean bush plants, herbs, and lettuce planted in ball jars. They are lookin' good and are at least adding some much needed green into our home! Carrots in rubbermaids may be sneaking into our home in the near future....

Apples, Walnuts, and Honey

Taking it easy on a Saturday morning with Sigur Ros, some cleaning,  and a delicious snack:

1 apple (I used a gala)
1 handful of walnuts
1 spoonful honey drizzled (I have orange blossom honey, but a local honey is always best!)
(Sirene and/or feta cheese is also a nice additon)

Now, let some sunshine and fresh air in, sip some jasmine tea, and thank God for the beautiful day he has made!

Mmmm! Brown Sugar.

I realized that we were out of brown sugar and decided I'd share with you how we make our own! Not only is it more delicious than store bought, but it is also healthier. Be wary of store bought because chemicals and dyes can be added to the brown sugar (usually beet sugar, not cane) you're buying. No thank you! REAL brown sugar to me =  organic evaporated cane juice mixed with one tablespoon organic molasses. Easy!

Brown Sugar

1 tablespoon molasses

1 cup cane sugar (evaporated cane juice)

Mix until thoroughly combined (I use the whisk on our Kitchen Aid to save time).  Add more molasses for a darker sugar and a richer flavor.

Extra tip: Rub a little olive oil on your tablespoon before measuring out your molasses so that it slides right off the spoon, allowing you to get the most out of your molasses and avoid a sticky mess!

Experiment: Try mixing in some cinnamon for an even tastier treat!

Medium-light brown sugar.... go ahead, try some!

Please leave your own brown sugar recipes and any other types of natural brown sugars you enjoy using. It will be interesting to see what kind of natural brown sugars we will come across in China next year! Palm sugar? Sucanat? Wait and see...