Weeknight Eats (Part 2)

See Part 1 here

Day 2 Black Bean Burgers with Sweet Potato Strings

All this meal required purchasing was sweet potatoes & avocados which we got on Sunday.  The burgers were made previously and in the freezer (I still owe you a recipe for this one), we used Sandwich Thins as our bun, lettuce from our CSA box, camembert cheese leftover from V’Day & condiments from the fridge.

To make sweet potato strings Todd used a peeler we have that is supposed to julienne veggies.  It was pretty difficult to use. He ended up cutting really thin fries near the end.  I tossed the strings fries in coconut oil & spread them out on a parchment lined cookie sheet to bake at 400 until the edges are browning.  Try to spread them out in a single layer as crowding will make it difficult to crisp & cook evenly. Once they start to cool they will crisp up (if they are thin enough strings).

For the burger, place the frozen patty in a skillet with coconut oil (or oil of your choice) & sauté until the bottom is browned enough that you can flip it.  If you try to flip too early, it will stick! Trust me on this one, patience is not my thing when I’m hungry..

mmm.. avocado & sweet potato stole the show for me!  Delicious!

Day 3 Leftover veggie stir-fry with peanut sauce & poached eggs.

We had leftover chard, mustard greens & some carrots from our CSA box two weeks ago!  We need to use those up as we get a new box tomorrow!

Cook a mixture of half quinoa & half millet.

Saute all the greens & carrots in coconut oil.

Add grains to veggies & mix together.

For the eggs, I use these nifty silicone poachers I purchased at Sur La Table awhile back.  They make it so easy.

Peanut Sauce is typically high in calories & fat but Emily came up with one that was good for you.  I adjusted it a little.

Healthy Peanut Sauce

Adapted from Emily

1/4 cup peanut flour or PB2
1 tbsp vinegar (preferably rice vinegar)
1 tbsp sesame oil
1 tbsp liquid aminos (or soy sauce)
1 tbsp water
2 tbsp almond milk
1 teaspoon Chili Garlic Paste
3/4 teaspoon sugar

Put eggs on top of veggie/grain mixture & drizzle with peanut sauce.  Enjoy!  This dish is a staple in my house because it can be changed to work with whatever you have in your fridge.  Any veggies would work as well as protein.  I’ve used tofu, shrimp, chicken or eggs.  The sauce can be teriyaki, peanut, soy.. anything really!

Now I’m relaxing on the couch with Todd attempting to do some studying..  anyone want to come over and do some dishes? 

G’Night All



Filed under Recipes

3 responses to “Weeknight Eats (Part 2)

  1. Ugh dishes are the worst! Every night I stand there looking at them thinking “Really? Again? Weren’t we just here 24 hours ago?” Definitely the one drawback to cooking.

    Hey, which CSA do you guys use?

  2. Be Wise Ranch. Our pick up location is right off Leucadia Blvd. It’s nice and close for us! It was full for awhile but I don’t know anymore. I have also tried Garden of Eden that has a pick up spot at Lululemon. That was a little dangerous for me =) But I do like Be Wise Ranch better as they have an every other week option in lieu of every week.

  3. Pingback: Use up those CSA veggies! | iEatNeat

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