Brianne's Black Bean Brownies

I was feeling adventurous yesterday and decided to try brownies with black bean as the main ingredient. I decided that it needed chocolate icing instead of just the powedered sugar for two reasons. #1 Icing makes every brownie better, especially potentially icky brownies. #2 powdered sugar is not an acceptable subsititute in our household. I just made the amount of icing less than our normal recipe calls for. 
I made these while Adam was at work. I then asked him to try them, stating it was a new recipe. After he tried it, I told him the main ingredient. He was very surprised, as it was actually moist and you couldn't tell it had black beans.  We both agree, with the icing these brownies weren't bad. Without the icing, they were a bit to cocoa-y. It was a fun test after all. Something new that wasn't awful. I think if you're looking for a way to incorporate more beans, and make a slightly healthier brownie. This is worth a try. You could also substitute applesauce for the oil. 

I got the recipe from Melissa d'Arabian on the food network. http://www.foodnetwork.com/recipes/melissa-darabian/black-bean-brownies-recipe/index.html 


Ingredients
Butter, for greasing pan
3/4 cup cooked black beans
1/2 cup vegetable oil, or olive oil
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 teaspoon instant coffee or espresso
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar, for dusting OR chocolate icing. 

Directions:
1. Preheat the oven to 350 degrees F. 
2. Grease a 9 by 9-inch square baking pan.
3. In a blender, puree the beans with the oil. 
4. Add the eggs, cocoa, sugar, coffee, and vanilla. 
5. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. 
6. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. 
7. Stir in the remaining chocolate chips. 
8. Pour into the prepared pan. 
9. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. 
10. Let cool at least 15 minutes before cutting and removing from the pan. Note: if using icing, put on while still warm. Otherwise wait until cool and dust with confectioners' sugar and serve.

Life's Little Oddities and Mom's Chocolate Pretzel Rings

Have you ever had one of those interactions with someone you do not know that leaves you wondering if that was simply a random encounter with someone riding a two-wheeled tricycle or if the interaction was intentional and, as crazy as it sounds, meant to happen to send you a message?

Personally, I believe the latter do occur but that we shouldn't get lost in searching or hunting for them.  To put it another way, we are not to hunt for road signs in the middle of the forest, but we should head them when we do happen to run across them.

This past Tuesday, I filled my car up with gas after getting off the train at the gas station within sight of my train station.  Yes, my daily commute is just a plane ride away from a John Candy movie.  I pulled in, started pumping and walked away to check my email.  I noticed a couple of people leaving the store and heading for their cars, but thought little of them until one of them, a gentleman in a red SUV, pulled up behind me as he was heading back for the road.

The following is a rough approximation of our ten-second interaction.

"Sir?" I turned around, phone in hand, curious look on face.  I gave him a small smile to recognize that he had my attention. "Don't forget Sic Parvis Magna." Pause. "It's Latin." (really? who knew!) "It means 'great things come from small beginnings.' Have a good day."  Polite, and somewhat confused, smile.

I, quite literally, didn't say a word.

I have no idea which of the two categories discussed above to place this interaction in.  Frankly, it doesn't matter.  Sane or not, the sentiment is sound - everything has to start somewhere and beginnings are rarely grandiose.

I'm not sure if my beginning was small, large or otherwise, but it was a beginning none-the-less and one of my fonder food related memory relates to a certain dessert my mother made during the holidays - chocolate-filled pretzel rings.  Beyond addictive, not overly healthy (hence why she only brought them out during the holidays), these drug-like tokens rarely lasted long in our home.  I've tried to make them a few times lately but I have been unable to locate pretzel rings on the east coast (which either means: i) they no longer make them; ii) the East Coast is sadly missing out and should be educated quickly; or iii) I should avoid ever becoming a detective).


Ingredients:

• Roughly four dozen pretzel squares or rings
• Roughly four dozen chocolate or striped chocolate kisses
• 1/4 cup milk chocolate M&M's

 Directions:

• Place the pretzels on greased baking sheets; place a chocolate kiss in the center of each ring. Bake at 275° for 2-3 minutes or until chocolate is softened. Remove from the oven.
• Place an M&M's candy on each, pressing down slightly so chocolate fills the ring. Refrigerate for 5-10 minutes or until chocolate is firm. Store in an airtight container at room temperature. 

Source: http://www.tasteofhome.com/recipes/chocolate-pretzel-rings

Grandma's Hearty Meatball Soup

From Grandma: We had this at a friend's house house recently and enjoyed it very much. I used frozen meatballs from the super market.

Ingredients:
2 cloves chopped garlic
1 1/2 lb lean ground beef
1/2 cup Italian style bread crumbs
1 egg beaten
2 Tb sun- dried tomato pesto 
1/2 tsp salt - divided
1/2 tsp pepper - divided
1 tbsp canola oil
8 oz trinity mix  (fresh diced onions, celery, carrots)
3 cups fresh spinach leaves
2 cans cannellini beans  (15-16 oz) drained
1  (32-oz) box unsalted chicken stock
1/2 cup grated Parmesan cheese


Directions:

1.  Combine ground beef, bread crumbs, eggs, tomato pesto, 1/4 tsp salt & 1/4 tsp pepper until blended. Shape into meatballs (about 25-30). Wash hands.
2. Preheat large stockpot on medium-high 2-3 minutes.  Place oil in pan, then add meatballs (in batches): cook & turn 6-8 minutes or until browned. Remove meatballs from pan and set aside.
3.  Add trinity mix and garlic to pan; cook & stir 2-3 minutes or until onions softens.  Add spinach, cook 2-3 minutes or until spinach begins to wilt.
4.  Reduce heat to medium-low; stir in beans, stock, meatballs and remaining 1/4 tsp each salt & pepper, simmer 5-7 minutes or until meatballs are heated through and soup is hot.  Top with cheese and serve.

 

Adam Hatcher's Marinade

Apologies for the lack of recipes of late.  Both Bri and I are in the middle of seasons of change.  To be frank, I think most everyone in the family either is in such a season as well or is preparing to be very shortly.  We'll try to post a few more (see, i.e., Bri's two desserts posted earlier this week) as we can, but bear with us given the forthcoming upheaval for Bri and Adam and the ever-present change for Jennie and I (and, of course, Cooper, who is really feeling his oats lately). As always, forward recipes that you'd like to share to either Bri or I and we will gladly post them here.

With all of that said and in light of the forthcoming grilling season, I give to you a major source of the North Carolina Fights' joy in grilling.

While I believe he got the recipe from someone else, Adam Hatcher put us onto this marinade and the immediate Fights/Bussell clan branches have had it at one point or another.  During our time in Wilmington, especially in the summer, we would utilize this marinade with some form of beef around twice a month because a) it is incredibly simple, which meant that Jennie could marinade it when she got home and by the time I got home and we were ready to eat, it was ready for the grill and b) it tastes, at least to Jennie and I, really, really good.  Effectively, this is a sweet and sour marinade, but it's a lot more than that.

I actually use the excess to pour over the meat during grilling, effectively basting it.  I would advise letting the meat sit covered in the marinade for at least three hours if you can.  We got by with two-three hours in Wilmington without any issues. Overnight is great too, but it may make sense to start with less to see if the taste is to your liking.

Further, this is a recipe to play with (hence the use of such adjectives as "splash", "dash" and "couple").  We, as you well know, lean towards more garlic rather than less, so the word "couple" probably means anywhere from 2-4 cloves for us.  Adjust as needed!

Ingredients:

8 oz. orange juice

8 oz. Worcestershire sauce

Splash of olive oil

Couple of cloves of minced garlic

Dash of sugar

Dash of salt

Directions:

Dump everything into a ziplock bag (or other appropriate container)

Stir!

Let sit (2-3 hours or overnight)

As noted above, if desired, use marinade as a basting fluid during the grilling process

Chocolate covered carmel saltines

I saw this on Food Network and HAD to try it. These were good. I did have to double the carmel recipe to cover my saltines though (not sure why). I left the recipe as it was written, but keep in mind you can double it.  It was easy, good, and kept well! Best part for me, is a small piece satisfied any sweet tooth, so I didn't eat much at once.

I've also seen someone put a cracker in a muffin tin and covering.

Ingredients:
Cooking spray
35 to 40 saltine crackers
2 sticks (1 cup) butter
1 cup light brown sugar
8 ounces semisweet chocolate chips (about 1 1/3 cups). Or eyeball the amount. 

Directions:
1.Preheat the oven to 425 degrees F.
2. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. 
3. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes (I did 5 per another recipe's recommendation). 
4. Remove from the heat and pour over the crackers, covering them evenly.
5. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. 
6.Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife.
7. Transfer the pan to the freezer/refrigerator  for 15 to 20 minutes, or until completely cold. They will form one big sheet.
8. Break up into pieces. Store in an airtight container in the refrigerator.

Source: http://www.foodnetwork.com/recipes/sweet-and-saltines-recipe/index.html

Brianne's Cheesecake Strawberries

When I started on Pinterest I read a lot of recipes that had cheesecake stuffed strawberries. That had my name written all over it! I tried it and was pleased. Next time I think I might dip the tips of the strawberries in chocolate. I think Adam would enjoy that ;-) I didn't give any one specific credit, as I combined a few.

Ingredients:
Strawberries (~1 lb.)
8 oz. cream cheese, softened
Powdered sugar (4 Tb. is recommended, but do it to your taste)
Small splash of vanilla extract

Directions:
1. After cleaning the strawberries, cut the top and core a section for the filling.
2. In a bowl, combine the cream cheese, sugar and vanilla.
3. Put the filling in a Ziploc bag, cut the tip off.
4. Fill strawberries. (you can dip the tops in crumbled graham crackers, but I did not).  Refrigerate.

Shauna Niequist's Bread and Wine

Shauna Niequist's Bread and Wine: A Love Letter to Life Around the Table  is, at least for me, like a hot cup of tea at seven or eight in the morning in an arm chair next to a frosted window during the holidays.  You're comfortable and you're surrounded by (mostly slumbering) family. Life is still. And you can breathe and reflect.  It doesn't mean that your pain and fear are gone, but you have the prospect of bringing them into perspective; all while enjoying the comfort and familiarity of where you are in that moment.

Ms. Niequist's third collection of essays, a memoir really, is to be released this Tuesday.  For those who've read her first two books, you can expect more of the same Shauna: honesty and a very good grasp on what matters, all while acknowledging that life is messy and the best of intentions are often lost, twisted and turned by the fact that sin is ever-present.

For those who are unfamiliar with Ms. Niequist, she is the daughter of Bill and Lynne Hybels.  The couple helped found Willow Creek some years ago; Bill is the head pastor there and Lynne is an accomplished advocate for those without a voice.  Shauna's writing personally resounds for me as her setting is familiar: Chicago and southwestern Michigan.  While I do not live there anymore, I can envision both fairly well.  Shauna turns both into characters equally present with the people populating her essays.

The book follows a similar format to, among others, Molly Wizenberg's A Homemade Life: Stories and Recipes from My Kitchen Table  and Gesine Bullock-Prado's My Life from Scratch: A Sweet Journey of Starting Over, One Cake at a Time  with the obvious exception of a clear presence of the Spirit in Shauna's writing.  Shauna tackles subjects ranging from discouragement, struggles with self image and food to the need for community, the simple joy of our differences and the mystery of our every day lives.  Shauna does not shy away from her battles, including her miscarriages, and her honesty is the true gift of the book. A particular passage in the book regarding a difference of opinion between her and her husband as to when a group should move from the dinner table to the family room particularly resonated for me.  The bit captures the essence of marriage, connected differences, bounded by love and duty, a team not of one mind, but of one purpose.

We're taught, as Americans, to talk, but to quietly shield - to market ourselves in a manner that contains a good element of the truth, but good Lord, do not tell it all!  Be civil. Be guarded. Keep the swarmy portions hidden and do not talk about them.  I'm just as guilty of this as the next person.  I live an onion life, which is to stay that I have layers of revelation.  If you're in my sixth layer, I may tell you about some of the reasons why one of my great challenges is a failure to trust.  But because you're only at that level, and not two deeper, I won't share a stronger, more painful, reason.  Elements and shades of truth.  Shauna tackles this, not directly, but with grace and humor through each of her essays, nudging her readers to accept life with its triumphs and its warts.  To be brave and bold and not locked away in a personal castle.  For this reason alone, the book is very valuable.

The very nature of Bread and Wine  lends itself to bite-sized readings.  An essay in the morning with breakfast, one with your quiet time, one while working out, etc. The essays themselves are full of love and question, pain and light, life and tragedy, triumph and mystery.  In short, she writes from her heart about her life.  While the book clearly channels her particular life experiences, and it would be fake, devaluing, and insincere for her to do otherwise, there is something in the collection for all to connect with.  Clearly, most of us do not have a lake house to retreat to, for the summers or otherwise (or jobs that would allow for such) - but, as noted above, her honesty about the human condition is something all, if they're being honest and haven't hardened their hearts nearly beyond repair, can connect with and learn from.

The book is also filled with tempting recipes, some of which we tried out with the Hatchers a couple of weeks ago.  Unfortunately, for reasons explained in my prior post, I was only able to truly try one of the four recipes we tackled.  With that said, I walked away from our attempt feeling that Shauna would approve as the evening led to grace, laughs and a deepening of friendship.

The common theme for the essays is, as the subtitle indicates, life around the table and the theme is perfect for the content.  If you feel a need to step back and take a searching look at your own life or if you just need a healthy dose of freeing honesty, especially if you learn through example, Bread and Wine  is a fine read to guide you through that process.