By lindsay on 1/31/2011
1 – 15 to 19-oz can black beans, drained and rinsed
2 T mayo
1/4 cup packed fresh cilantro leaves, chopped
1 T unseasoned fresh bread crumbs
1/2 tsp hot red pepper sauce, or more to taste
1/2 tsp ground cumin
salt and black pepper
1 cup loosely packed sliced lettuce
4 mini (4-inch) whole wheat pita breads, warmeed
1/2 cup salsa
In a large bowl, using a potato masher or fork, mask the beans with the mayo until almost smooth; leave some lumps for texture. Stir in the cilantro, bread crumbs, hot pepper sauce, cumin and salt and pepper to taste, mixing well.
With lightly floured hands, shape the bean mixture into four 3-inch burgers. Lightly spray both sides of each with non-stick cooking spray.
Heat a wide skillet over medium heat until hot. Add the burgers and cook until lightly browned on the bottom, about 3 minutes. Turn and cook for 3 minutes longer, or until heated through.
Divide the lettuce among the pitas, add a burger to each, top with salsa and serve.
Posted in Recipes | Tagged beans |
By lindsay on 1/26/2011
1 large onion, chopped
3 TBS olive oil
4 celery stalks, cut into 1-inch pieces
2 cups green beans, cut into 2-inch pieces
3 bay leaves
3 garlic cloves, pressed
2 TBS chopped fresh basil (or 2 tsp dried)
1 large eggplant, cubed
salt and ground pepper (plenty of salt)
2 TBS olive oil
28-oz can diced tomatoes
2 TBS lemon juice
2 TBS capers
In dutch oven, saute onions in 3 TBS oil on medium heat until translucent. Stir in celery, cover, and cook for 5 minutes. Add green beans, bay leaves, garlic, and basil. Cover and cook for 7 minutes. With out stirring, add the eggplant on top of the other vegetables and sprinkle with salt, pepper and remaining 2 TBS oil. Pour tomatoes in on top. Cover and simmer on low heat for 20 minutes. Occasionally stir carefully to prevent veggies from scorching, but don’t mix eggplant down, or it will burn. After the 20 minutes, mix the eggplant in entirely, and continue to cook until eggplant is very tender and dark (30 minutes-ish). Add more salt and pepper, lemon juice and capers. Remove Bay and serve. You could add some broth/stock and make this more of a soupy stew, but I served it as is with couscous and it was delicious (and TJ’s naan). You could also serve it with pasta, I should think.
Posted in Recipes | Tagged vegetables |
By dave on 1/23/2011
The Cassoulet Helen made for us in Chicago.
NOTE: The recipe can be halved.
2 cups dried canellini or great northern beans, soaked overnight or quick-soaked
Pork shoulder or fresh ham cut into large chunks and trimmed
6-8 brats, cut in 3rds
1 onion, diced
2 stalks celery, diced
3 cloves garlic, minced
2 large carrots, in 1/2 inch pieces
1 TBS thyme
2 bay leaves
salt and pepper
1 can diced tomatoes
2 TBS tomato paste
1/2 cup white wine
4 cups broth
1 1/2 cups bread crumbs
olive oil
In large dutch oven, brown pork in olive oil. Remove from pan. Add onions, celery, carrot, and saute until translucent over medium heat. Add tomato paste, garlic, and thyme and saute for 3 minutes. Add canned tomatoes, broth, wine, bay, salt and pepper, and stir until combined. Add beans and meats. Bring to simmer, then place in preheated 325 oven, uncovered, for 2 hours.
Increase oven to 375. Combine bread crumbs with 2-3 TBS olive oil, sprinkle on top of cassoulet and return to oven for 1 hour.
Let stand 10-15 minutes before serving.
Posted in Recipes | Tagged pork, soup/stew |
By lindsay on 1/18/2011
2 T unsalted butter
1 banana
2 T brown sugar
4 T rum
1/4 tsp nutmeg
1/4 tsp cinnamon
pinch of cloves
Melt butter over low heat, add bananas and other ingredients and cook over low heat until in caramelizes. Serve hot over vanilla ice cream.
Posted in Recipes | Tagged Dessert |