Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Monday, August 22, 2011

Meatless Mondays: Quinoa Sliders with Spicy Roasted Corn Salad


I keep reading and seeing blog posts about quinoa being used as the primary ingredient in burger patties, and I finally decided it was time to stop reading and start doing! I love making vegetarian burgers, and this seemed like a great twist on an old favorite. Plus, it could not be any simpler.



Let me back up a second, though, and tell you about the side dish I made to go along with the Quinoa Sliders: Spicy Roasted Corn Salad. This is a fun way to use up your fresh corn on the cob; it's tangy and spicy, with some great contrasting textures in the form of black beans, scallions, and sweet corn. It can be made in advance and served cold, and it keeps well for days. As you can see above, the ingredients are combined with a delicious chipotle vinaigrette, then tossed well and chilled before eating. I like my food spicy, but of course this recipe could be modified and made with less (or no) chipotle peppers.



The slider recipe I used came from another blog, and the author fried her slider patties on the stovetop. Then, she served the burgers with a quail egg on top. I didn't go quite so fancy; below I included a link to her original recipe. Because I was trying to make these a bit healthier, I chose to bake my patties in the oven and I skipped the egg. Because I baked them, they did turn out just a tad rubbery, which I think is due to the fact that there are several eggs in the slider patties (there to bind the ingredients).

I love these because they are a blank canvas for virtually any flavors you like. If you wanted a Tex Mex burger, you could add some chili powder to the slider base. If you were to go Asian next time, they would taste great with some soy sauce, fresh lime juice, ginger, etc. For this go-round, I did a slightly Middle Eastern thing. I sprinkled plenty of ground sumac (our new favorite spice) into the slider ingredients, which lends foods a slightly sour, acidic flavor. No matter how you dress them up, I suggest you give them a go if you like quinoa, or even if you need an introduction to them. Simple and lovely!




Quinoa Sliders
adapted from food+words
makes 12 sliders

Ingredients
2 1/2 cups cooked quinoa
2 eggs (lightly beaten)
2 egg whites (lightly beaten with whole eggs)
1/2 tsp. kosher salt
2 slices whole wheat bread, processed into crumbs
1 jalapeno pepper, seeded and finely minced
1/2 a small onion, finely diced
2 garlic cloves, minced
1 tsp. ground sumac (found in international supermarkets and spice shops)
Freshly ground black pepper, to taste
Slider buns (we used pretzel buns, yum!)
Sriracha sauce, for drizzling
Spinach leaves

Directions
1. Preheat oven to 400 degrees F. Combine the cooked quinoa with the beaten eggs and egg whites, the salt, bread crumbs, jalapeno, onion, garlic, sumac, and black pepper. Using your hands or a large cookie scoop, form slider patties and place on a nonstick baking sheet (or a sheet lined with parchment or silpat). Flatten slightly to form your burgers.

2. Bake the sliders for 20-25 minutes, flipping them halfway through the cooking time. (If desired, you can also fry them in some olive oil on the stovetop, about 2 minutes per side.)

3. Serve the quinoa sliders on slider buns with spinach leaves and a drizzle of sriracha sauce.


Spicy Roasted Corn Salad with Black Beans and Feta
adapted from Fine Cooking
makes 6-8 servings

Ingredients
3 ears fresh corn
1 small red onion, diced
1 (15-oz.) can black beans, drained and rinsed
2-3 oz. (1/2-3/4 cup) reduced-fat feta cheese, crumbled
1 Tbsp. chopped fresh oregano
2 scallions, sliced
3 Tbsp. olive oil
2 Tbsp. apple cider vinegar
1 small canned chipotle pepper, seeded and minced, plus 1 Tbsp. adobo sauce (from the can)
Salt and freshly ground black pepper, to taste

Directions
1. Preheat oven to 375 degrees F. Place the ears of corn, still in their husks, directly on the center rack in the oven. Roast for 30 minutes. Remove from oven and allow to cool; remove husks and silk. Slice the corn kernels from the cob and place in a large bowl.

2. To the bowl, add the red onion, black beans, feta cheese, scallions, and oregano. In a separate bowl, whisk together the olive oil, vinegar, chipotle pepper and sauce, and salt and pepper. Alternatively, you can blend the ingredients together with an immersion blender, or inside a standard blender.

3. Pour the dressing over the corn mixture and stir well to combine. Refrigerate the salad for several hours before serving. This will keep in the fridge for several days.
Posted by at No comments:
Labels: , , , , , ,

Saturday, August 13, 2011

Roasted Red Pepper and Feta Spread (Plus a Birthday Cake!)


This weekend is my oldest son's sixth birthday. I can't, for the life of me, believe that I have a child going into first grade! It seems like only moments ago, he was born and I was holding a little baby (okay, maybe not so little. He was nearly 9 pounds when he came into the world!). But enough of me strolling down memory lane. We have a cake to discuss here!



I blogged about this Butterscotch Krimpet cake a couple months ago, and I mentioned how much my son loved it. Turns out, he loved it enough to request it as his birthday cake this year! It actually works out great, because orange is his favorite color, and the butterscotch frosting is naturally orange. I did add a couple drops of orange gel food coloring to make it pop a bit more, and I think it turned out nice and vibrant. I baked the cake in two round 9-inch cake pans, slathered a generous helping of frosting in between the layers, and piped a teal border around the top and bottom of the cake. Since his favorite TV show is Scooby Doo, he wanted there to be some sort of Scooby theme. So, orange and teal represent Scooby, and just before serving the cake we pressed a few of his Scooby Doo action figures onto the top. Voila!



Now, I promised you a Roasted Red Pepper and Feta Spread recipe, and I did not forget about it. This is my own, made-up version of a white bean hummus with a nice chunk of feta and a roasted red pepper thrown in for good measure. I decided to make it to go along with my CEIMB recipe this past week, since I was too chicken-y to try the assigned feta spread. I really loved it; give it a try and see if you agree!



Roasted Red Pepper and Feta Spread
recipe by Bri
makes about 2 cups

Ingredients
1 (15-ounce) can cannellini beans, preferably low-sodium, drained and rinsed
1 roasted red pepper, drained and coarsely chopped
1/4 cup (1 ounce) feta cheese, crumbled
Juice of 1 lemon
2 Tbsp. tahini (sesame seed paste)
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1 jalapeno pepper, seeded and coarsely chopped
Salt and freshly ground black pepper, to taste

Directions
1. In the bowl of a food processor, combine the cannellini beans, roasted red pepper, and feta cheese. Pulse a few times to break up the ingredients. Add the remaining ingredients, turn on the food processor, and blend until very smooth. Transfer to an airtight container; store in the refrigerator.
Posted by at 1 comment:
Labels: , , , , , , ,

Tuesday, July 19, 2011

Baked Black Beans with Chorizo


I found this dish in a recent issue of Cooking Light, and I just had to try it. When you see the title, Baked Black Beans with Chorizo, you may think of the traditional baked beans that are served in a red sauce with hot dogs or pork. This, however, is deliciously different.



I've already made this twice; the first batch was promptly inhaled and devoured by hubby and me. It's a simple enough mixture of ingredients: among them, onions, jalapenos, black beans, Spanish chorizo, and cheese. Something happens to this stuff after you mash it up together and bake it, though. Something magical.



Oh, and I used Manchego cheese to top this the first time I made it. It's a hard, Spanish cheese not too different from Parmesan. I especially loved it on there; it formed a great cheesy crust on top and lended a nice salty tang to the dip. But any cheese would be wonderful, I'm sure. It's great, too, because you have the freedom to mash up the beans as much or as little as you'd like, so the dip can be just the texture you want. We left ours with some substance to it, but it was mashed enough that it was very scoopable (and was fantastic with tortilla chips). It's a great appetizer to serve if you're having people over for tacos!




Baked Black Beans with Chorizo
adapted from Cooking Light
makes 6 servings

Ingredients
1 tsp. olive oil
1/2 cup diced Spanish chorizo
Cooking spray
1 1/2 cups chopped onion
1 jalapeno pepper, sliced
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne pepper)
5 garlic cloves, minced
3/4 cup fat-free, lower-sodium chicken broth (or water)
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1 cup chopped seeded tomato (I omitted)
1/2 cup (2 ounces) shredded Manchego cheese (or Monterey Jack)
1/4 cup thinly sliced green onions

Directions
1. Preheat oven to 425 degrees F. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; saute for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeno; saute 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; saute 1 minute, stirring constantly.

2. Stir in broth (or water) and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.

3. Top with chorizo, tomato, and cheese. Bake at 425 for 30 minutes or until lightly browned. Top with green onions.
Posted by at No comments:
Labels: , , , , ,

Monday, June 27, 2011

Meatless Mondays: Veggie Burgers with Jalapeno Coleslaw and Malt Vinegar Potato Salad


Last week, I found myself suddenly craving outdoor barbeque food. I guess it's because we have the Fourth of July coming up soon, and all over the place I am seeing recipes for burgers and salads. Still, I have been cooking so many meat-free dishes lately, I thought it would be fun to make an entire picnic-style meal without any meat involved. Plus, I had just found out that Gwyneth Paltrow's new cookbook included a recipe for a supposedly delicious veggie burger, and I was just intrigued enough to want to test it out.



I first made a Malt Vinegar Potato Salad to go along with my meal. I just love that special tang that malt vinegar has; it's the perfect pairing with those soft potatoes. It reminds me of summer evenings on the boardwalk in New Jersey when I was growing up. My mom would order a huge bucket of fresh-cut french fries, and we would eat the fries dipped in malt vinegar. Huge yum! In fact, it has been way too long since I've been to the Jersey Shore; now I'm craving boardwalk fries!

I made up this recipe for the potato salad on the fly; it really couldn't be simpler. If you like German-style potato salads, which are quite tart, you should like this a lot. If I'd had some grainy mustard on hand, I would have added that in, too. Feel free to do that if you have some!



The coleslaw is an interpretation of a Cooking Light recipe I found recently. I only had lemons on hand, but the original recipe was actually a Jalapeno-Lime Coleslaw. However, I just made a few simple tweaks, and came up with this Jalapeno-Lemon Coleslaw. It was great, but I can't wait to make it again with the lime. I do love the jalapeno/lime pairing.

Finally, I made Gwyneth's Veggie Burgers, and they were every bit as delicious as I'd hoped (but secretly doubted) they would be. The black beans and rice give the burgers a nice firm texture, and there's a generous addition of cumin that I thought gave it a nice Mexican flair. Onion and garlic keep things zesty, and the whole meal can be whipped up fairly quickly. There is a period where you can rest the burgers in the fridge before cooking them up, but I don't think you absolutely have to do that if you're strapped for time. One small note about this recipe: she says to dust the burgers in flour before frying them up, and I understand that this probably helps bind everything together better and gives the burger a nice, crispy crust. However, I believe that the instructions indicate more flour than is actually needed, so I put the amount I think is sufficient down below.




Gwyneth's Veggie Burgers
adapted from Savor Flavor Dining
makes 4 burger patties

Ingredients
1 Tbsp. olive oil
1 small onion, peeled and finely diced
2 cloves garlic, peeled and minced
3/4 tsp. ground cumin
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 (14-oz.) can black beans, drained and rinsed well
1/2 cup cooked brown rice
1 Tbsp. fresh cilantro, finely chopped
1/2-1 Tbsp. all-purpose flour
Oil or nonstick cooking spray, for cooking the patties
Burger buns, condiments, etc.

Directions
1. Heat the olive oil in a medium skillet over medium-low heat. Add the onions, garlic, and cumin and cook until softened and fragrant, about 7 minutes. Add the salt, pepper, beans, and rice; cook for about 2 minutes, stirring often. Add the cilantro and mash the mixture with a potato masher; you want to make the mixture cohesive and combined, but don't mash completely. You still want some texture.

2. Allow the mixture to cool until it is easy to handle. Form the mixture into 4 patties. You can now allow the burgers to rest in the fridge for several hours before cooking.

3. When you are ready to cook the burgers, preheat a nonstick skillet, griddle, or grill pan to medium-high. Dust both sides of each burger patty lightly with the flour. Add the oil or nonstick cooking spray to your pan or griddle to heat it up. Cook the burgers until browned on both sides; it should take about 3-4 minutes per side. Top burgers with whatever you like, and serve on the bun of your choice.


Jalapeno-Lemon Coleslaw
adapted from Cooking Light
makes about 5-6 cups

Ingredients
1/3 cup fresh lemon juice
1 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. olive oil
4-5 scallions, white and green parts, chopped
1 (10 ounce) package angel hair coleslaw
3 jalapeno peppers, halved crosswise

Directions
1. Combine the lemon juice, sugar, salt, and pepper in a large bowl, stirring with a whisk. Slowly stream in the olive oil, continually stirring with the whisk. Add scallion and coleslaw.

2. Thinly slice 1 jalapeno half crosswise (keeping seeds), and remove seeds from remaining jalapeno halves. Cut the remaining halves into thin crosswise slices. Add the jalapenos to scallion mixture and toss well to coat. Cover and chill at least 1 hour before serving.


Malt Vinegar Potato Salad
recipe by Bri
makes about 2 pounds

Ingredients
2 lbs. small red potatoes, quartered
4-5 scallions, thinly sliced
4 Tbsp. malt vinegar
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 Tbsp. fresh rosemary, finely chopped
2 Tbsp. olive oil

Directions
1. Place the quartered potatoes in a large pot and cover with cold water. Set the pot on the stove, allow it to come up to a boil, then lower the heat to a simmer. Continue to simmer the potatoes for 15 minutes or until the potatoes are fork tender but still hold their shape. Drain the potatoes when they are finished cooking.

2. While the potatoes cook, combine the scallions in a large bowl with the malt vinegar, salt, pepper, and rosemary, stirring with a whisk. Slowly stream in the olive oil, continually whisking the mixture. Dump in the hot potatoes and combine well with a large spoon, allowing the dressing the absorb into the potatoes. Cover loosely and chill potato salad for several hours before serving.
Posted by at 1 comment:
Labels: , , , , , , , ,

Wednesday, May 4, 2011

Burritos (And They're Vegetarian!)


Our entree this week in our Cinco de Mayo fiesta was something I've never made before, but have wanted to for a while. Now that I eat (and love!) black beans, and have been working more with meatless dishes, I thought I would make a nice black bean burrito with some soy chorizo and corn.



I ate the most delicious vegetarian burrito at a Mexican restaurant a couple weeks back, and it inspired me to try making one of my own. The burrito that I ate before contained flavorful rice, corn, squash, and black beans, so mine is very loosely modeled on that one. I liked the idea of the meatless sausage for heat, and I figured I can always try making the squash variation later this summer, when Andy's parents start sharing their bumper crop of summer squash and zucchini with us!



For the rice, I simmered mine in some salsa and added onion and garlic to the pot for flavor. When it came time to cook my meat, I did half soyrizo and half non-spicy veggie crumbles. The soyrizo by itself would have been pretty spizy, so I wanted to cut it down a bit. After the meat had a chance to cook, I added some ground cumin, a can of black beans, and some thawed frozen corn.



I read somewhere that it makes the burrito-rolling process much easier if you warm the tortillas first in the oven, so I used that method and it worked beautifully. My rolling skills still leave an awful lot to be desired, but I was at least able to roll mine up so that nothing fell out and the sides were more or less tucked in. The burritos were baked in the oven for about 10 minutes, just enough to lightly crisp the tortillas and warm the filling through. These were so good dipped in some of my Salsa Verde, and Andy slathered sour cream all over his and loved it. He had cheese mixed in with his filling, but I did not. Try the cheese if you love it; I was just trying to cut down on my calories! And I loved these burritos, cheese or no cheese.




Black Bean and Soyrizo Burritos
recipe by Bri
makes about 10-12 burritos

Ingredients
1/2 Tbsp. olive oil
1/2 a red onion, diced
2 cloves garlic, minced
1 1/2 cups white rice
3 cups water (you can use vegetable broth)
1/2 tsp. kosher salt
1/4 cup plus 2 Tbsp. salsa (any variety, any heat level)
1/2 cup fresh cilantro, chopped
4 oz. Soyrizo (vegetarian chorizo sausage), casings removed
4 oz. Morningstar Farms veggie crumbles (or any combination of meat/veggie meat that adds up to a total of 8 oz.)
1 (15 oz.) can black beans, drained and rinsed
1/2 Tbsp. ground cumin
1 1/3 cups frozen corn, thawed
10-12 (large or burrito-size) flour tortillas
Cheddar cheese, optional, for filling
Hot sauce, optional, for filling (we like Cholula)
Sour cream, optional, for serving
Salsa, optional, for serving

Directions
1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and saute for about 3-4 minutes. Add the garlic; cook for another minute, stirring frequently. Add the rice and stir occasionally to toast the grains, about 2 minutes. Stir in the salsa until it coats the rice. Add the water (or broth), bring the mixture to a boil, then lower the heat to a simmer and cover with a lid. Allow to cook, covered, for 20 minutes, or until the liquid is absorbed and the rice is fully cooked. Fluff with a fork and let stand 5 minutes before using.

2. Meanwhile, in a medium skillet turned to a medium heat, heat the (frozen) veggie crumbles until hot, stirring frequently. After about the first 5 minutes of cooking, add in the soyrizo and continue to cook. Keep stirring; the meat mixture should take about 10 minutes until it reaches the fully cooked stage.

3. Preheat the oven to 350 and place the tortillas on a large piece of foil. Sprinkle the tortillas with just a few drops of water and cover completely with foil. Warm the tortillas in the oven for 10 minutes (this makes them pliable and easier to handle when filling).

4. After the meat mixture has had a chance to fully cook, add in the ground cumin, the black beans, and the corn. Cook just until the beans and corn are completely heated through, and remove from the heat.

5. To assemble the burritos, place a heated tortilla on a work surface. Add about 1/4 cup rice mixture and 1/4 cup meat mixture to the tortilla; top with cheese and/or hot sauce, if desired. Roll the tortilla over the filling, then tuck in the sides. Roll all the way up, and transfer to a greased bakin sheet, seam side down. Repeat with the remaining tortillas and filling.

5. Bake the burritos in a 350 degree oven for about 8-10 minutes, until the tops are starting to crisp and the filling is very hot. Note: this step is optional, but we really enjoyed the burritos warmed up this way. Serve with sour cream, salsa, or anything else you'd like!
Posted by at No comments:
Labels: , , , , ,

Monday, May 2, 2011

Two Dips: Black Bean Hummus and Salsa Verde


This week, I'm going to be posting recipes that can be used for Cinco de Mayo. I've never really celebrated Cinco de Mayo, to be honest. However, I'll use just about any excuse to try out themed meals made from scratch, and Mexican was sounding really good. So, I present to you the first of my Mexican posts, and it's appetizer time!

I made two dips over this past weekend; the first was one I have made before, but loved so much that I was eager to make it again. It's a great, unique spin on hummus. Instead of the traditional chickpeas, you use black beans, and you add in jalapeno for heat, cilantro for brightness, and lime juice for a nice, south-of-the-border punch. It's a fantastic dip, equally good on pita bread and tortilla chips, wonderful on fresh, crisp veggies, and a zesty treat on a sandwich. I can't get enough of this stuff.



The second dip I made was a salsa verde. Now, let me preface this recipe by saying that I am not usually the salsa-maker in our house. My husband has been making and perfecting his salsa recipe for years now. His finished product is always fiery-hot and addictive. But I wanted to try my own hand at it for a change, and this is what I came up with. I totally made it up as I went along, so all the measurements can be tweaked to your own personal tastes. Also, I call it a salsa verde because the color and taste of the dip ring truer to a green salsa, but this does contain some tomatoes. It's funny, you can't see them in there, but they are necessary for sweetness and balance. At least I think so. I roasted all the peppers I used prior to adding them. I really love the extra level of smokiness the roasting gives them. That's an optional step, though; feel free to skip it and just throw the peppers in raw.




Black Bean Hummus
adapted from Cooking Light
makes about 3-3 1/2 cups

Ingredients
1 (15 oz.) can black beans, drained and rinsed (this time, I used a can of black beans w/ diced jalapenos)
1/4 cup fresh cilantro (plus more for garnish, optional)
1 clove garlic, peeled
2 Tbsp. tahini (sesame seed paste)
1 Tbsp. extra-virgin olive oil
1 lime, juiced
1 tsp. ground cumin
1 jalapeno pepper, seeded and diced
1/4 tsp. kosher salt

Directions
1. In the bowl of a food processor, combine all the ingredients and process until smooth. Adjust the seasonings to taste. Serve with pita chips, fresh veggies, etc.




Salsa Verde
recipe by Bri
makes roughly 2 cups

Ingredients
1 poblano pepper
2 jalapeno peppers
4 medium vine-ripened tomatoes, seeded and coarsely chopped
1 yellow onion, peeled and coarsely chopped
3 cloves garlic, peeled
1/4 cup fresh cilantro
Salt and freshly ground black pepper, to taste

Directions
1. Preheat the oven to 425 degrees F. Place the poblano and jalapeno peppers on a baking sheet and roast in the oven, turning frequently, until all sides of the peppers are blackened (about 20 minutes or so). Remove to a heatproof bowl and cover tightly with plastic wrap. Allow to cool slightly, until you can handle them. Peel the skin from the peppers, remove the stems and seeds, and place in the bowl of a food processor.

2. Meanwhile, chop the tomatoes and onions and place in the food processor. Toss in the garlic, cilantro, some salt, and pepper, and then blend everything to combine. You can make this as coarse and chunky, or as smooth as you like it. Add extra salt and pepper, to taste.
Posted by at No comments:
Labels: , , , , , , ,

Tuesday, April 26, 2011

Black Bean Falafel


I thought it would be fun to make falafel again; I believe this is my third time now! Since I've already done the more traditional type of falafel, as well as a creative, fun pea-lafel, I thought this time I'd try a variation with black beans. I found a pretty cool recipe that was pretty much exactly what I was looking for. It worked out so well that I already want to make these again, and I'm eager to share it with you.



It's very, very easy to assemble the falafel. You basically throw all your ingredients in the food processor and blend it up, and then you add the black beans in last so that they are not quite as ground up as everything else. You toss your falafel balls in some cornmeal, which really gives them a nice, crunchy exterior. I thought that was a great touch; it really contrasted well with the softer interior of the falafel. The flavors were great, although I think the recommended 1 jalapeno could have been increased by one or two. I improvised just slightly (the original recipe called for fresh cilantro; I didn't have any, so I used ground coriander and ground fenugreek) but otherwise stayed pretty true to the recipe. I think it's a great "starter" falafel, because it lends itself to so many different uses. These would be equally delicious in a pita pocket, or tossed with salsa and served in a Mexican salad. I think I'm turning into a falafel-holic!




Black Bean Falafel
adapted from Everything's Eventful
makes 12 patties

Ingredients
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained and rinsed
4 scallions, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
1/2 Tbsp. ground cumin
1 tsp. ground coriander
1 tsp. ground fenugreek
1 egg
1 jalapeno pepper, stemmed, seeded, and coarsely chopped (I think I could have used 2)
2 Tbsp. plus 1/2 cup cornmeal, divided
Salt and freshly ground pepper, to taste

Directions
1. In the bowl of a food processor, combine the garbanzo beans, scallions, garlic, cumin, coriander, fenugreek, the egg, jalapeno, 2 Tbsp. of cornmeal, and salt and pepper. Process the mixture until nearly smooth, then add the black beans. Pulse the mixture until the black beans are chopped pretty fine, but not completely blended in. You want it to be slightly chunky.

2. Pour the remaining 1/2 cup cornmeal into a shallow bowl. Using a scoop or your hands, form falafel balls by using 1/3 cup of the mixture at a time. Slightly flatten the balls, and then roll each in the cornmeal, gently shaking off any excess. Transfer the balls to a plate as you go. You should be able to get 12 balls.

3. Spray a nonstick skillet with cooking spray and heat it to medium heat (you can also bake these, or use a bit of canola oil to shallow-fry the balls). Working in batches, add three or four falafel balls at a time to the skillet. Fry for about 3-4 minutes per side, until nice and brown on both sides. Remove the balls from the skillet and serve. Some serving suggestions: over a bed of spinach, stuffed in a pita pocket with some hummus, cucumber, and sprouts, or inside an English muffin.
Posted by at No comments:
Labels: , , ,

Saturday, February 19, 2011

Black Bean Dip


If you happened to be looking for a quick, easy dip to snack on this weekend, look no further. I tried Ellie Krieger's Black Bean Dip out on Superbowl weekend, and it was a big winner. If you've been reading my blog somewhat regularly, you may know that I've been gradually overcoming my aversion to beans. I am slowly coming out of my hatred of them, I'm happy to say. I do like hummus; that was a good baby step. I have been known to puree a can of rinsed, drained beans and use it as a thickener in soup and chili. I love that trick; it's like hidden healthiness in your broth! But the biggest surprise lately has been that I have embraced black beans. I never thought it would happen, but here I am! I'm throwing them into my egg sandwich wraps, my salads, and thoroughly enjoying them in the process. Go figure!

Given this recent affinity for black beans, I knew that it was finally time for me to test out Black Bean Dip. Before, I never would have even tried it just based on looks alone. I mean, let's be honest just for a second: it's not the prettiest dip. However, once you get past that blah, brownish exterior, you're in for a real treat.

It's got a nice kick from a fresh jalapeno pepper, some zip from fresh lime juice, and a nice little extra something from onion, garlic, and cilantro leaves. Ellie originally used it as a base for a Mexican pizza, but we just dipped raw veggies and crackers and that kind of stuff into it and ate it that way. It's really delicious. In fact, I got kinda upset two days later when I went into the fridge to have some, only to learn that my husband had already polished it off the night before! Oh, well. That's okay. I see lots more black bean dip in our future...




Black Bean Dip
adapted from Ellie Krieger, via foodnetwork.com
makes about 1 cup

Ingredients
2 tsp. olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 Tbsp. minced jalapeno pepper (I used 1 whole pepper, seeded and ribs removed)
1 (15-ounce) can black beans, drained and rinsed
2 Tbsp. fresh lime juice
1/4 tsp. ground cumin
2 Tbsp. coarsely chopped fresh cilantro leaves
1 Tbsp. water (or more if you need to loosen up the dip some)
Salt and freshly ground black pepper
1 Tbsp. coarsely chopped scallion (green tops only)

Directions
1. Heat the oil in a skillet over medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more.

2. Put the beans into a food processor. Add the onion mixture and the rest of the ingredients (not including scallions), and puree until smooth. Garnish with scallion tops and serve.
Posted by at 2 comments:
Labels: , ,

Thursday, September 9, 2010

CEIMB: Baked Falafel Sandwiches


This week's Craving Ellie in My Belly recipe was an incredibly welcome surprise. I say that because I tried something totally new, and I really loved it! These Baked Falafel Sandwiches, chosen by Elina of Healthy and Sane, really epitomized what being in this blogging group means to me. It's all about stepping away from making my tried and true favorite foods, and attempting to prepare things I've never made before. The bonus here is that I found something I've truly been missing out on all my life.



Seriously, how have I never tried falafel before? This stuff is yummy! Not only that, it's way easier to prepare than I expected it to be. A can of chickpeas is drained and rinsed, then added to a food processor. Next, in goes some cumin, some coriander, onion, garlic, salt, cilantro, parsley, and some olive oil. Whir it all up briefly, and there you have it! A nice, easily malleable mixture that you can shape into little falafel balls. They bake up in about 35-40 minutes, and then they're ready to be pita-fied!



So you stuff four of these little balls into one pita bread, and then you can add your other sandwich ingredients. There's the lettuce and the cucumber, and then there's tomato, which I did not have on hand. Personally, I felt like this was fine without them. Finally, you make a simple sauce of tahini (sesame paste), lemon juice, and a bit of water to thin it out to the right consistency. I was a bit stingy with the sauce on my falafel (I don't know, I just didn't want mine too saucy), but my husband loooved the tahini sauce! He couldn't stop dunking his sandwich into the sauce, which he had both inside the pita and in a dish on the side.



I was so excited to find something new that we loved so much. I think in the past I shied away from falafel because it is made from chickpeas, and I was always wary of chickpeas. Now I know that I have nothing to fear! This was an extremely tasty and satisfying meal, and it went great with a simple side of orzo tossed with pine nuts, coriander, and a bit of olive oil and balsamic vinegar. Very delicious.

Thank you so very much, Elina, for this week's pick. This recipe cannot be found in Ellie's cookbooks, so I don't know if I ever would have found, let alone made, this if you hadn't chosen it. The full recipe can be found on Food Network's website, here.
Posted by at 5 comments:
Labels: , , ,

Thursday, August 12, 2010

CEIMB: Sloppy Joes


This week's wonderful Craving Ellie in My Belly selection was Sloppy Joes. It was chosen by Chaya, of Chaya's Comfy Cook Blog. I've made this meal from Ellie Krieger's The Food You Crave book before, but I never stuck exactly to the recipe. I can't say I followed it to the T this time, either, but I came a little bit closer!



Up until recently, if I ever saw beans contained within an ingredients list, I would just omit them. I'm talking mainly about canned beans here. You know, black beans, white beans, red beans. When I made these Sloppy Joes before, the beans certainly did not make it into the pot. However, if there's anything this group has always succeeded in, it's getting me to try something I normally would not. So I threw my reservations to the wind and made this one beans and all!




As usual, this Ellie recipe was a cinch to make. Brown the meat (I used ground turkey) with onions, then add bell pepper (I used green), jalapeno pepper, and garlic. Then, you add in the rest of the ingredients (except the buns, as Ellie helpfully points out! I thought that was hilarious!) and simmer. For the dreaded beans, I found a can of pinto beans where the beans were in a "zesty" sauce, so I thought that would give my sloppy joes a bit more zip. Therefore, I added a bit less tomato sauce, because I knew there would be extra liquid in with the beans.




I used some sturdy whole-grain ciabatta rolls for the buns, served some mini pierogies on the side, and we were ready to eat! I admit, I did really enjoy this the way I made it this time! The beans added more substance without being completely obvious. I thought the spices and seasonings were great, and the jalapeno I used really mellowed out while cooking; this wasn't really spicy at all. I have a good amount of leftovers, and I'm imagining using up the rest tomorrow in some tortillas! Yum, Sloppy Joe soft tacos!

Thank you, Chaya, for the great pick. Check out how the other members of the group made out with this recipe over at the CEIMB blogroll. The original recipe can be found on Chaya's blog, and also on Food Network's site, here.


Posted by at 6 comments:
Labels: , , , , , ,

Thursday, July 1, 2010

CEIMB: Penne with Roasted Tomatoes, Garlic, and White Beans


For this week’s Craving Ellie in My Belly recipe, I got to choose the dish we made! I originally thought that when my time came, I was going to choose something that would require baking. Maybe next time, I will, but for now I thought hey, it’s summer, why not make it easy on everybody and do this simple pasta dish?



I have to say, I partially picked this one because I knew it would force me to step out of my comfort zone. I have been making strides towards eating tomatoes and beans, and this meal would just get me that much more acquainted with both. The funny thing is, I have no problem with the flavor of tomatoes or beans, just the texture. So I wanted to make this; it will help me get closer to conquering my texture phobia.



I liked this meal! I found that the white beans kind of blended right in with the pasta, so I felt like I was still just eating pasta when I got a forkful of beans. The tomatoes, when roasted like this, are so bright and tart and kinda sweet. I just loved them this way! The roasted garlic lent such a nice, smooth flavor to the light lemon juice mixture, and I enjoyed the sprinkling of basil to finish. I only had Thai sweet basil on hand, but I don’t think it really affected anything. It still tastes like the basil we all know and love, at least to me. The other things I did differently: I used a whole (13.25-ounce) box of whole wheat penne, one extra clove of garlic, and only 1 ½ Tbsp. olive oil. I was happy with the changes I made; I don’t think the 8 recommended ounces of pasta would have been enough to feed my crew!



I couldn’t remember if we’re supposed to reprint the recipe when we host the group, so I just decided to copy it below. You can also find the recipe on Food Network's site, here, although that version is slightly different. Thanks to everybody who cooked along with me, and be sure to check out how everybody else did by stopping by the CEIMB blogroll!



Penne with Roasted Tomatoes, Garlic, and White Beans
Recipe by Ellie Krieger, from The Food You Crave (p. 156-157)
Makes 4 servings

Ingredients
3 large ripe tomatoes (about 2 pounds)
6 large cloves garlic, papery outermost skin removed, but left unpeeled
3 Tbsp. olive oil
½ tsp. salt, plus more to taste
Freshly ground black pepper
One 15.5-ounce can cannellini or other white beans, preferably low-sodium
½ box (8 ounces) penne pasta
2 Tbsp. fresh lemon juice
1/3 cup fresh basil leaves, cut into ribbons
¼ cup freshly grated Parmesan cheese

Directions
1. Preheat the oven to 450 degrees F. Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic in a 9x13-inch roasting pan, toss with 2 Tbsp. of the oil, and sprinkle with ¼ tsp. salt and a few turns of the pepper. Roast, uncovered, until the tomatoes lose their shape and become slightly charred, 35 to 40 minutes.
2. Drain the beans in a large colander in the sink. Cook the pasta according to the package directions. Drain the pasta in the colander that contains the beans, so the hot pasta water warms the beans. Return the drained pasta and beans to the pasta pot.
3. When the tomatoes are done, carefully pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl, and mash with a fork. Add the lemon juice, the remaining 1 Tbsp. oil, the remaining ¼ tsp. salt, and a pinch of pepper, and stir to combine.
4. Transfer the roasted tomatoes to the pasta pot, add the garlic-lemon mixture, the basil, and some salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.
Posted by at 9 comments:
Labels: , , , ,

Saturday, June 19, 2010

Mexican-Style Pizza


I recently had a hankering for a pizza night, but I am trying to eat healthier and wanted my pizza to reflect that. I immediately thought of making a Mexican pizza, so I decided to sort of invent my own variation. I started out with my favorite bread machine pizza dough recipe, a whole wheat dough that isn't terribly dry and dense like some whole wheat breads can be.



I looked in the fridge for a sauce-type thing that I could spread on the dough as my base. I didn't want to go with tomato sauce; that would be too much like a traditional pizza. I found a little bit of tomatillo salsa that needed to be used up, as well as some medium taco sauce. That would do. I mixed them both together and came up with my pizza base.




Next came the meat. I browned some ground turkey, added taco seasoning to it, and crumbled that over the pizza. Yum. After that, I sprinkled some black beans and spooned on some delicious tomato-less salsa that I had gotten at Trader Joe's not too long ago. This salsa is a corn and chile variety, and I love it. It's mildly sweet, has a bit of a kick, and tastes wonderful. I threw on the rest of a green bell pepper I had laying around, a touch of pepper jack cheese, and some crumpled-up tortilla chips for a crunchy garnish. I was in heaven.




Andy had a dollop of sour cream on the top of each of his slices. He loved it that way. I loved mine with just a sprinkling of Cholula across the top. Either way, we both agreed that this was a great pizza. It was exotic enough to be a departure from the same ol' pizza, but it was still a pizza. It was crazy filling, too. We had leftovers for two days, I think. It definitely wasn't bad, for something I had just made up on the fly. I'd make it again!




Mexican-Style Pizza

Recipe by Bri

makes 3-4 servings



Ingredients

1 whole wheat pizza dough

1/4-1/3 cup salsa or taco sauce, any kind

1/2 lb. lean ground turkey

1 Tbsp. taco seasoning

1/4 cup water

1/2 a green bell pepper, thinly sliced

1/4-1/3 cup corn salsa, or cooked, shucked corn

1/2 cup black beans, rinsed and drained

1/2 cup reduced-fat pepper jack cheese

8-10 tortilla chips, lightly crushed

cornmeal, for dusting

sour cream, to taste

hot sauce, to taste


Directions

1. Preheat a medium-sized skillet to medium-high heat. Spray with nonstick cooking spray, then add the ground turkey. Cook for 8-10 minutes, until browned, crumbling up the mixture as it cooks. Add the taco seasoning and water, lower the heat, and simmer for an additional 8-10 minutes, until all liquid is absorbed. Set aside to cool.

2. Preheat oven to 400 degrees F. Lightly dust a flat surface with cornmeal. Place the dough on the cornmeal and stretch into a 12-inch round. To the dough, add the taco sauce, spreading to just about 1/2-inch from the edges of the circle.

3. Next, add the cooked turkey, then the green peppers, black beans, corn or corn salsa, and the pepper jack cheese. Sprinkle the tortilla chips over the top. Bake at 400 for about 12-15 minutes. Watch for the cheese to melt, and the chips to brown just slightly. Remove from oven, cut into 6-8 wedges, and serve with sour cream and hot sauce, to taste.

Posted by at No comments:
Labels: , ,

Tuesday, May 18, 2010

Almost-Vegetarian White Bean Soup with Cheese "Crackers"


This soup is amazing. Really, I'm not just saying that because I made it. I can be honest here and tell you that I wasn't expecting to love it as much as I did. But it completely exceeded all my expectations. I don't even care that we're heading into summer; I just want to make this soup again, and again.

I found this soup recipe in March's Cooking Light Magazine. In that month's issue, Ellie Krieger (who I love, of course) had done a guest feature on rush-hour meals. These recipes were all supposed to be easy and fast to make after a long day at work, or school, or whatever. Plus, they all have the distinction of being both Ellie and Cooking Light-approved. It seemed like a match made in heaven to me!



Of course, I didn't stick to the recipe word for word. The original calls for spicy pork sausage and is actually titled Vegetable and Spicy Sausage Soup with Cheese "Crackers." I did not have pork sausage on hand, and I really felt like making this soup vegetarian (with the exception of the use of chicken broth). So I played around with the formula, and this is what I came up with.

I followed the directions at first. I sauteed the veggies, then added some tomato paste and cayenne pepper to absorb into the vegetables. I then added a pureed blend of white beans, chicken broth, and the sauteed veggies into the mix. Another 2 1/2 cups of broth went in, and everything came up to a boil. (Ellie's version has you add another full can of white beans into the mix at this point, but since I'm not a crazy big fan of white beans, I did without.)




While this simmered on the stove, I went to work on the cheese "crackers." This is something I see over and over again, but I had never tried it myself. I've seen Giada make these; I've seen Rachael make these (I think), but it was finally my turn. It's very easy; I don't know why I was so scared of these turning out right.

All you do is grate some parmesan cheese into mounds, flatten those mounds into 3 (ish)-inch circles, crank some black pepper down over the tops, and bake them in a very hot oven (500 degrees) for about 3 minutes. They come out just perfect; crisp, toasty, and bubbly. They've got that almost-burnt cheese taste to them, which you either love or hate (turns out Xander hates it!). Andy and I loved these. I will be using this technique a lot more often, I think.




After the soup has had time to simmer, about 20 to 30 minutes, you can take it off the heat. At this point, Ellie adds half-and-half, rosemary, and a bit of salt and pepper, to taste. I chose to eat mine cream-free (I wasn't feeling the creamy soup that evening) but I added a touch of heavy cream to the rest of the pot, for Andy (heavy cream was all we had).

Finally, Ellie's version has you serve the soup with some previously cooked and reserved pork sausage crumbled on top, and the cheese "cracker" dipped into the bowl. Instead, and please bear with me here, I sprinkled some Boca vegetarian chicken pieces on top. I know, it's really strange. I actually meant to sprinkle some regular Boca burger crumbles on, but I had already pulled the box and the patty out of the freezer before I fully realized that I had pulled out the wrong thing. I just decided to go with it; why not? It turned out really good, I have to say. The "chicken" patty was breaded, so the breading sort of lent an extra thickness to the soup, and the pieces lent some extra texture that I thought it needed. It was a successful experiment, and one we will be repeating!




The original recipe can be found here.

Almost-Vegetarian White Bean Soup with Cheese "Crackers"

adapted from Cooking Light

serves 4



Ingredients

1/2 Tbsp. olive oil

1 1/2 cups finely chopped onion

1/2 cup finely chopped carrot

1/3 cup finely chopped celery

1/2 tsp. kosher salt, divided

2 garlic cloves, minced

2 Tbsp. tomato paste

1/8 tsp. cayenne pepper

3 cups fat-free, less-sodium chicken broth (or vegetable broth), divided

1 (15.5-oz.) can cannellini beans, rinsed and drained

1/4 cup heavy cream

1 tsp. freshly ground black pepper, divided

4 Tbsp. grated fresh Parmigiano-Reggiano cheese

2 Boca burger or chicken patties



Directions

1. Heat a Dutch oven over medium heat. Add olive oil, then onions, carrot, celery, 1/4 tsp. salt, and garlic; cook for 5 minutes or until vegetables are tender, stirring frequently. Stir in 2 Tbsp. tomato paste and cayenne; cook for 1 minute, stirring constantly.

2. Place 1 cup of this vegetable mixture, 1/2 cup broth, and the can of beans into a food processor or blender, and process until smooth. Return bean mixture to pot.

3. Add remaining 2 1/2 cups broth to pot; bring to a boil. Reduce heat and simmer for at least 20 minutes, or until vegetables are thoroughly cooked. Remove from heat, and add the cream, remaining salt, and 1/2 tsp. of black pepper. Cover and keep warm.

4. While the soup simmers, preheat oven to 500 degrees F. On a parchment-or silpat-lined baking sheet, grate the cheese into 4 even mounds of approximately 1 Tbsp. each, then evenly sprinkle the remaining 1/2 tsp. of pepper over each mound. Flatten each mound into a 3-inch round. Bake at 500 degrees for 3 minutes or until golden and bubbling. Cool on pan for 3 minutes before removing.

5. Heat 2 Boca patties (your choice of variety/flavor) according to package directions. Chop cooked patties into small pieces. Divide soup evenly into four bowls, then sprinkle the patties evenly over each serving. Dip one cheese "cracker" into each bowl, and serve.

Posted by at No comments:
Labels: , , , ,
Subscribe to: Posts (Atom)