This weekend my mom and I had a marathon kitchen session to get our freezers ready for the spring. Mine, because of baby coming. Hers, for sort of the same reason – my sister, her husband, their toddler and THEIR newborn (due a few weeks after my new guy) are moving in with them for the summer as they move from Sidney, AUS to the midwest. So they’ll have new baby, toddler, and 4 adults in their house. Makes my house seem sane by comparison.
We did 4 different recipes for staples to have in the freezer, and each one we tripled or quadrupled. Here were the 2 winners from the endeavor, based on the ROI (effort vs. outcome):
Quick Black Bean Burgers (Cooking Light recipe)
Yield: 4 patties
(Cooking notes: Have some extra breadcrumbs on hand. My mix was very soft so I ended up almost doubling the number of breadcrumbs from the bun. And it helps to chill the mix a bit before sautéing – an easier time forming the patties, I think.)
Ingredients:
1 (2-ounce) hamburger bun, torn into pieces
3 tablespoons olive oil, divided
2 teaspoons chopped garlic
1 (15.25-ounce) can black beans, rinsed and drained
1 teaspoon grated lime rind
3/4 teaspoon chili powder
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
1 large egg, lightly beaten
1 large egg white, lightly beaten
Directions:
1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 tablespoon oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.
To serve: Serve on a bun with a hot sauce-spiked ketchup, spinach leaves, tomato slice, a slice of Monterey Jack cheese, avocado slices, and onion.
To Freeze: stack with wax paper between and roll in a plastic zip lock so you can pull out one at a time.
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Meatballs
Recipe as conveyed by my mother-in-law, Peggy (first person voice is hers!)
Yield: 65 meatballs
Ingredients:
1 lb ground turkey breast
1 ground pork
2 eggs
1/2 c. flour
1 small grated onion or about 1/4 cup
2 Tbsp. milk ?
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon allspice
Directions:
I use my KitchenAid mixer with the stirring paddle to mix it up well. I only add the milk – 1 Tbsp. at a time – if the mixture seems too thick. Ground turkey can have a lot of moisture in it and it’s hard to shape into balls if the mixture is too sticky.
I use a greased 1 1/4 inch scoop to shape the meatballs and place on a greased half sheet cookie sheet. Then I pick up each one – with oiled hands – and smooth and round the shape. I use nonstick spray for the scoop, cookie sheet and my hands.
Bake at 425 degrees for about 13 minutes.
