Week in Review
Wow! What a weekend. They say if you find yourself completely exhausted, sore, and stiff, you had a productive weekend. So congratulations to all of you because I know if you’re reading this, you probably ran, biked, kayaked, hiked, gardened, or boot camped it, heck, you probably did all of these this weekend.
This was a special weeked for many . . . even though Memorial Day kicks off the summer and the Vermont City Marathon takes place, the most important part of Memorial Day is sometimes overshadowed by other activities. Here are a few ways that Americans honor this special day: donate money to Memorial Day foundations, place flowers or flags at the gravesites of veterans, Fly your flag at half-staff until noon, visit veterans still living, and remind our children why they are not at school on this day. At the VCM, there was a group of soldiers who ran the entire marathon with 40lb rucksacks . . . when they passed, it was reported that the crowd was deafening.
Speaking of the VCM, my goodness, there were so many Boot Campers who participated. I want to apologize now if I missed your name, please let me know. Jen O., Jensen W., Lisa S., Amber W., Chelsea M., Anne C., Selena & Russell S., and Jen., M. Congratulations to everyone! I heard that everyone posted great times.
MarketPlace Money Quick 2 Minute Stories . . .
Executive Producer of HBO’s “Weight of a Nation” speaks with Kai Ryssdal
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ONce a Month Mom Recipe: Vegetarian Vidalia Chipotle Burgers
Kristi @ Onceamonthmom.com
Chipotle Vidalia Burgers, baked
- 0.5 cups ground beef substitute
- 0.25 cups cooked quinoa
- 0.125 cups pumpkin puree (or other egg substitute)
- 1 tablespoons breadcrumbs
- salt, pepper and cayenne pepper, to taste
- 0.125 cups masa or cornmeal
- 1 tablespoons olive oil
- 0.5 cups Vidalia onion, sliced and grilled
- 1 tablespoon chipotle peppers (I smoke my own and crush them, but you can also buy them dried at the grocery store)
- 0.5 cups yogurt
Combine beef, cooked quinoa, pumpkin, breadcrumbs and seasonings in a medium bowl or baggie and mix. Form patties (about 1/4
Chipotle Vidalia Burgers, frozen
cup to 1/3 cup for sliders or 1/2 cup for burgers). Place masa on a large plate and coat patties on both sides. Heat a skillet or griddle to medium and add olive oil. Grill in batches according to your pan size (mine held three sliders in two batches) and cook 3-5 minutes per side. Cool on a paper towel-lined plate. Food process chipotle peppers until powedered and mix into yogurt (or sour cream). Serve each patty on a bun with leaf lettuce, topped each with a generous tablespoon of chipotle yogurt and a slice of grilled onion.
Alternate cooking directions: Don’t like to fry? Bake at 350 for 30 minutes on a greased baking sheet, flipping halfway through, or grill burgers for 5 minutes per side on a grilling sheet or sprayed aluminum foil.
Combine beef, cooked quinoa, pumpkin, breadcrumbs and seasonings in a medium bowl or baggie and mix. Form patties (about 1/4 cup to 1/3 cup for sliders or 1/2 cup for burgers). Place masa on a large plate and coat patties on both sides. Flash freeze on a cookie sheet. Divide among freezer bags and freeze. If desired, grill Vidalia onions, divide among pint freezer bags and freeze. And mix chipootle yogurt, divide among pint freezer bags and freeze, otherwise, wait until serving day to do so. To serve: Thaw. Heat skillet or griddle with olive oil to medium and fry burgers in batches. Top with chipotle yogurt and grilled onion.
Servings: 4 (6-8 sliders or 4 burgers)
**conversion chart image provided by Erik Spiekermann