We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
Day 3 of Tomato Week- It's Tuesday! That means today's tomato post will be part of my series "How to Tuesday!" Last year was the first year we grew the aptly named, White Currant Tomatoes. They are small clustering, pale yellow, thin skin very sweet tomatoes. They don't travel well and they have to be eaten almost as soon as picked if you damage the skin, but oh they are so worth it! I decided to try to save summer in a jar with this jam recipe. The naturally sweet mix of White Currant Tomatoes and Sweet Vidalia onions melds perfectly with the tart Apple Cider Vinegar. This jam is the perfect addition to a cheese board or slathered on a Tomato Sandwich!
Here's my recipe for White Currant Tomato & Onion Jam:
White Currant Tomato & Onion Jam
Cooking for Kishore
The naturally sweet mix of White Currant Tomatoes and Sweet Vidalia onions melds perfectly with the tart Apple Cider Vinegar. This jam is the perfect addition to a cheese board or slathered on a Tomato Sandwich!
Ingredients
1 lb White Currant Tomatoes
1 Small Vidalia Onion, thinly sliced about 3 oz
1 tsp Vegetable Oil
1 tsp Brown Sugar
1 tsp Kosher Salt
1/4 cup Apple Cider Vinegar
1/2 cups Water
1 Qt Glass Canning Jar, sterile
Instructions
Heat the oil in a pot and lightly brown the thinly sliced onions.
Add the tomatoes and water to the onions and allow to cook over medium till all tomatoes have burst, about 10 minutes. Stir regularly.
Add sugar, vinegar, and salt and cook over medium heat, constantly stirring and allowing to thicken, about 10-15 minutes.
Once mixture has reached jam-like consistency, take off the heat and transfer to a clean, sterile jar. It will keep for 2-3weeks in the fridge without further canning, and about 3-4 months in the freezer. Enjoy!
Yield: 1 Quart Jar
Prep Time: 5 mins.
Cook time: 25 mins.
Total time: 30 mins.
Tags: How to Make White Currant Tomato & Onion Jam recipe,White Currant Tomato & Onion Jam recipe,Tomto Jam recipe,Tomato and Onion Jam recipes,comfort food,how to make jam,how to make jam recipes,tomato recipe, how to tuesday
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