beans

Buffalo Quinoa-White Bean Patties

If you’re looking for a way to spruce up salads, look no further! These buffalo quinoa-white bean patties actually make me look forward to my lunchtime salad. Plus, the recipe is easy, makes a lot, and is healthy. I like to make a batch on the weekend, and then store them in an airtight container in the refrigerator for a convenient addition to my workday lunch.

Buffalo Quinoa-White Bean Patties
Yields 20
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
For the Buffalo Sauce
  1. 2 tablespoons unsalted butter, melted
  2. 2 tablespoon extra virgin olive oil
  3. 1/4 cup hot sauce (I use Franks)
  4. 1/2 teaspoon salt
For the Patties
  1. 1 cup dry quinoa, cooked according to package directions and cooled slightly
  2. 1 15.5 oz. can white beans (navy or cannellini), mashed
  3. 1/2 cup Panko bread crumbs
  4. 1 large egg, lightly beaten
  5. 1/2 teaspoon salt
  6. 1 teaspoon ground black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine the buffalo sauce ingredients in a small bowl and whisk together.
  3. In a large bowl, add the mashed beans, cooked quinoa, Panko bread crumbs, egg, salt and pepper, 1/4 cup of the buffalo sauce. Stir to combine.
  4. On a greased baking sheet, add rounded tablespoons of the mixture and flatten gently with your hands. Lightly spray the tops of the patties with olive oil cooking spray.
  5. Bake for 8 minutes. Carefully flip each patty over, and bake for an addition 8 minutes, until golden brown.
  6. Drizzle or brush the remaining buffalo sauce over the patties.
  7. Cool, and then store in an airtight container in the refrigerator.
  8. Serve on a salad cold or heat for about 1 minute in the microwave.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
Seasoned to Impress https://seasonedtoimpress.com/

The Best Beef Chili

Nothing says a fall Sunday more than a big pot of chili simmering on the stove. What I love most about chili is its versatility — you can add basically anything you have on hand to it: any type of bean, peppers, corn, zucchini, beef, chicken, turkey, you name it. My chili is the perfect combination of sweet and spicy (I’m clearly  biased). I’ll one day get up the nerve to enter it in a chili cook-off … and then give my mom full credit when I win because this is her recipe 🙂

 

Beef Chili
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 medium onion, diced
  2. 1 green bell pepper, diced
  3. 1 jalapeno pepper, seeds removed and finely diced
  4. 2 cloves garlic, minced
  5. 1 pound ground beef
  6. 8 oz. can no-salt-added tomato sauce
  7. 28 oz. of diced tomatoes
  8. 3 15.5-oz. cans dark red kidney beans, drained and rinsed
  9. 2 tablespoons chili powder
  10. 1 teaspoon dried basil
  11. 1/4 cup brown sugar
  12. 1/4 teaspoon cayenne pepper
  13. 1/2 teaspoon liquid smoke
  14. 1 teaspoon kosher salt
Instructions
  1. In a dutch oven or heavy pot, brown ground beef over medium-high heat until no longer pink, about 5-8 minutes. Drain off excess grease.
  2. Add diced bell pepper, jalapeno, onion, and garlic, and sauté for about 3 minutes.
  3. Add in tomato sauce, diced tomatoes, and kidney beans.
  4. Stir in chili powder, basil, sugar, cayenne pepper, liquid smoke, and salt.
  5. Bring to a simmer, cover, and cook for 30 minutes.
Seasoned to Impress https://seasonedtoimpress.com/