Tag Archives: kale

Honestly, I’ve been having a hard time being creative with cooking. I don’t know if its the rainy demise of Pittsburgh, or the lack of ingredients in the fridge. Either way, I keep coming up with a loss. But I’m not going to beat myself up over this. Foot ruts happen. And anytime I’m feeling stuck – whether it be cooking, crafting or my life – I look at what’s around me, take inventory and see how I can repurpose what I have into something new. What an inventive (and affordable) way to change things! Thus, this soup was born.

The roommate bought an overzealous bag of kale, and I’ve made it my personal mission to not let any of that kale go to waste. So it went into the soup – along with a bunch of other goods that have been hiding out in the glass shelves of the ‘fridge. Sweet potatoes? Why, yes. A bit of celery? Welcome. Several cherry tomatoes? Why not.

I devoured this soup, along with a salad, after a nice 3-mile run on the treadmill. It felt good to fill my body with these vegetables – even if I originally thought they were “boring.” My body can tell the difference between natural and preserved and tonight, despite my fatigue, I am feeling uplifted.

Now, it’s time to look at my life. Change is in the air this fall, as it always is, and I’m looking forward to repurposing my talents toward a different kind of good.

How is Fall changing you? (And yes, I know it’s not Fall yet – but it’s coming. Are you ready?)

I’m giving myself an A for effort with bean burgers. I’ve been working on perfecting the perfect veggie burger for nearly three years. I still haven’t gotten there yet, but each time I do feel a little bit closer.

This was an experiment from start to finish. Sort of like my life. Yes. I just mixed a bunch of things together to see what would happen, and something did take shape. It was certainly the colors I expected but not the consistency. Hum. Just like my life. Weird.

These were incredibly hearty. A superfood burger, if you will. The main culprits being kale, red kidney beans and a sprinkling of sunflower seeds. I feel like I could run a marathon now. Or maybe I need a nap? I can’t tell the difference anymore.

Try for yourself.

Ingredients

  • 1 c. red kidney beans, blended in processor
  • 2 c. green kale, finely chopped in processor
  • 1/4 c. sunflower seeds, chopped in processor
  • 1/2 c. breadcrumbs
  • 1 clove garlic (one piece of a bulb – that’s a clove, right?)
  • fresh basil
  • fresh oregano
  • salt, pepper

Directions

1. Mush up your beans.
2. Chop up your kale, then add it to the beans.
3. Mix together the seeds, garlic and herbs in the processor. Then add those to your mixture.
4. Add breadcrumbs. You may need more or less, depending on what you like.
5. Add salt/pepper to taste.
6. Form into patties. Grill on an oiled skillet for about 5-7 minutes.

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