Anybody ever watch that? That whole “conjunction junction” bit?
I actually didn’t. So sue me. Though the idea of memorizing things with music is really appealing to me… I tend to get things stuck in my head easily. Maybe Rebecca Black’s Friday can be considered a teaching tool as well, for four year olds learning the days of the week (because otherwise it definitely shouldn’t exist). But I digress…
The “rocking” schoolhouse I’m really talking about is Schoolhouse Kitchen. I was fortunate enough to be invited to join the Foodzie Tasting Panel by the lovely Jessica at Healthy Exposures (side note: I almost died I was so flattered). So every month, I get to try one item from the Foodzie box and try to come up with a recipe for it. This month? Schoolhouse Kitchen’s Horseradish Dill Mustard.
I love that Schoolhouse Kitchen is based on the notion of giving back. Proceeds go to education, specifically farm-based education programs. And the top of the jar is just too cute/wonderful for words.
The mustard itself was awesome. Tangy and sweet and just slightly spicy. I’m not a huge fan of mustard or dill but somehow I loved it. But what, you ask, did I make with it?
Well, seeing as it arrived today and our submissions are due tonight (silly me forgot to e-mail them my address in a timely fashion), I went with something quick and easy but still delicious: veggie burgers.
Black Bean Mustard Veggie Burger
Makes two patties
1/2 cup black beans
2 tablespoons Schoolhouse Kitchen Horseradish-Dill Mustard
1 egg white
2 tablespoons cornmeal
1 tablespoon flour
1/8 teaspoon salt (more to taste, depending on whether your black beans are salted)
1/4 cup diced veggies of choice (I used onions and bell peppers)
1/2-1 tablespoon nutritional yeast (optional)
2-4 tablespoons breadcrumbs (optional)
Preheat oven to 375 degrees and grease a baking sheet quite well.
In a small bowl, mash black beans very well. Add in mustard and continue mashing. Add egg white and stir until well mixed. Add in cornmeal, flour, salt, veggies, and nutritional yeast (if using). Stir together well (this will be a kind of goopy mess). If desired, add in breadcrumbs. If your mixture is far too liquidy (it should be pretty wet, but should kind of clump together pretty decently) then add another tablespoon of flour or cornmeal. Add more salt to taste.
Spoon mixture into two separate “patties” on baking sheet (as shown in photo above recipe). Bake for about 5 minutes, then remove and let set for 2 or so minutes. Flip patties over (they’ll be kind of delicate, so watch out) and bake for another 4-5 minutes or until relatively hardened.
Let cool and serve up on a bun of your choosing. I was unable to obtain lettuce and tomatoes, but I imagine that would be amazing.
Of course, you can also serve it up with some more mustard. Just to give it a little extra creamy kick.
As for me? I’m studying neuropsychology and I’ve never seen so many terms in my life… to the tune of “geniculostriate pathway” or “oligodendroglia” or “ventromedial system”.
Too bad there’s no song for that.
Did you actually do the whole Schoolhouse Rock thing? I was a Magic School Bus girl myself ;)