Who, Me?

So,  I have some fun news to share tonight.  Before I share it, though, I want to take a stroll down memory lane with you, looking back on some of my cooking adventures from the past…

For starters, lets visit the Pancake Soup.  Oh, and lets not forget the other Pancake Soup.

Then we’ll remind ourselves of the Chocolate Chip Peach Banana Pineapple Walnut Almond Flax Sugar-Free Muffins

And last, we’ll take a look at my personal favorite: the Oven Roasted Cheesecake

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So why am I asking you to re-visit some of my most fabulous cooking disasters?

Because I know it will make you smile (or maybe cringe) when I tell you that yours truly has been asked to host the cooking segment on our local news station next month!  And – believe it or not – I actually said YES!

I’m going to do my VERY BEST to cook something fool proof that even *I* can’t destroy.  My plan is to make a veggie burger that I’ve made a few times with moderate success (if you don’t count slightly burned edges and the fact that they were a little sticky because… wait for it… I’ve never had the right ingredients on hand.  Anyone else noticing a pattern here?)  And Sweet Potato fries which, as long as they have a timer on the show, I can’t possibly ruin.  I hope.  :)

Come to think of it, the whole situation is kind of funny and if I do ruin my meal on the show, it might just enhance the program.  The whole reason I’ve been chosen for this segment is that the theme of this weeks program is “supermoms.”    They want to know “how I do it.”  Well, there it is!!!  My kids eat Pancake Soup for lunch and Oven Roasted Cheesecake for dessert.  They’ve developed a taste for overcooked oatmeal and burned bread.  They’ve learned to survive on unrecognizable meals and thrive on combinations that would ruin the palate of a more delicate child.

So I’m going to relax and have fun with the whole thing and if any of you tune in, I hope you’ll get a good chuckle or two out of the segment.  Here is what I’ll be making on WBKO’s “Meals in Minutes,” airing May 4:

Veggie Burgers:

(For our family, we triple the recipe)

2 tbsp olive oil

1 onion, diced

1 red pepper, diced

1 clove garlic, minced

1/2 tsp cumin

3/4 cups diced fresh mushrooms

1 15 ounce can pinto beans, black beans, or chic peas (if you’re using soaked beans, use 1 1/2 cups)

Flour, Oats or Bread Crumbs as needed

salt and pepper to taste

olive oil for frying

Instructions: Saute onions, red pepper and garlic in olive oil until soft. Add the cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.

Process beans in a food processor until blended, add mushroom mixture, salt and pepper and stir until well combined.  Add just enough oats/flour/bread crumbs to thicken the mixture, if needed.

Shape into patties and cook in oil until the burgers are done (about 3-4 minutes on each side.)

Pray for me, ‘yall!  I have a feeling I’ll need it!

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