sweet potato burritos

i've been using my slow cooker a lot. i mean, a lot a lot. like, three or four times a week. it's hot. i hate hot weather. i mean, i REALLY hate hot weather. i'm all for whatever it takes to get out of actually having to cook anything. i'd even survive on a diet of cold cereal and popsicles during the summer months. my nerd, and the nerd baby, however, require actual sustenance. thus, the slow cooker is my new bff.

sweet potato and bean burritos

2 small sweet potatoes, peeled and cut into small cubes
1 red bell pepper, seeds removed and diced
1 small red onion, or half a medium red onion, diced
1 can green chile's
1 can whole black beans
1 can whole pinto beans
1 teaspoon chili powder (or to taste)
1 teaspoon cumin
shredded cheddar (optional! this meal can be totally vegan if you leave out the cheese!)
tortillas
avocado, lime and cilantro for garnish

in a slow cooker combine sweet potatoes, bell peppers, onion, chile's, and both cans of beans. set slow cooker to low and cook for 6-8 hours. fill tortillas and brown in a skillet with a teensy bit of olive oil. garnish with avocado, cilantro and lime.

zucchini burgers with spicy corn salad

last week while grocery shopping i impulsively picked up a bunch of zucchini and corn, both of which were on sale like they were going out of style. skip ahead a week, and these extra veggies i purchased are still sitting in my crisper, becoming increasingly sad looking. this morning i decided we had to have both of these for dinner tonight. i had originally intended to roast the zucchini: halved lengthwise, and sprinkled with some olive oil and smoked gouda. then i remembered all the times i decided to use my oven last summer and shuddered. not going to happen. i decided to steam the corn and the zucchini, and just serve them with turkey burgers. while reaching for the turkey patties in the freezer i remembered these zucchini patties i grew up eating. bingo. back went the turkey patties, and out came the grater!

this recipe is tweaked, of course, from the original recipe which my mom got from her high school best friend. i've omitted several things, and added my own personal touch. they were great, and so super healthy (except for the frying part)!

zucchini burgers

6 small zucchini, washed and grated (leave the skin on! it's delicious and super good for you!)
2 eggs
1 c fresh grated gouda
2 tbs cavender's greek seasoning
1.5 cup whole wheat flour*
canola oil for frying

in a large mixing bowl combine all the ingredients except the oil. stir until combined.
pour enough canola oil into a large skillet to create a thick layer- about 1/8 inch. heat over medium heat (we don't have a cooking thermometer, so i use a trick my nerd taught me- insert the end of a wooden chopstick into the oil. if the oil bubbles it's hot enough).
drop the zucchini dough into the oil using a 1/3 cup measuring cup. fry on each side for one minute. reduce heat to low and continue cooking, turning frequently, for an additional 5-8 minutes. remove patties from pan and set aside on a plate covered in paper towels to absorb any excess oil. let cool for a few minutes, then place on a bun and top with grilled red onion and avocado.


spicy corn salad

4 ears of corn, steamed
1/4 c mayonaise**
1 tbs tapatio

cut kernels off of the corn cobs. place in a bowl and chill for thirty minutes. mix in the remaining ingredients and serve.


*depending on how watery your zucchini is, you may need to add more flour. the batter should be muffin batter consistency.
**you can use canned corn, but fresh tastes sooo much better!

rustic white bean and kale pottage

pottage: n
a thick soup made of vegetables, with or without meat.
origin: old french, literally something from a pot.
(dictionary.com)

1/2 yellow onion, or one small onion, chopped
2 garlic cloves, minced
1 tbs olive oil
8 c vegetable stock
4 large carrots, sliced
1lb bag small white beans, rinsed
1 bunch fresh kale, coarsely chopped**
1 large tomato, cubed
1/4 tsp sage
1 spring fresh rosemary
1/2 tsp salt
2 bay leaves

in a large skillet warm olive oil over medium heat. add onions and garlic and saute until tender and slightly browned, about 10 minutes.

combine all ingredients, except kale, in a slow cooker. cook on low for 4-5 hours. add kale and turn slow cooker to high. cook an additional 2-3 hours.

remove bay leaves and rosemary spring and serve with toasted cracked wheat sourdough.

this pottage has an wonderful flavor and is totally guilt free. this recipe can serve just a few, with plenty of leftovers for freezing, or a large dinner party.


**note: if you are not home and cannot add the kale halfway through cooking time, use spinach instead and add during the last 20 minutes of cooking.