Quick Black Bean Burger to the Rescue

I love food, trying out new recipes and cooking. But sometimes, the idea of planning, shopping and cooking for the family can be overwhelming. Especially when this grand plan needs to include who is eating when, and where (like the car, between evening activities). Most nights, someone is on the go. We try to sit down and eat together as often as possible, but it just is not always possible.

This week I was feeling uninspired about what to make so I did what so many do, and I took my problem to facebook. I got so many great answers, and most importantly, I got inspiration and encouragement. "OH yeah, that is one of my family's favorites also...." But I also got a new recipe. And I am so excited about it! We love Mexican meals, and we love meals that offer toppings, which means everyone can make it the way they like it. We also happen to love black beans, and eat them in so many ways, but I had never made black beans before. When a facebook friend shared her quick black bean burger recipe from myrecipes.com, I knew we had to try it. Well, we had them last night, and I can tell you, they were a HUGE success! Everyone loved them and they were super easy! Win-win! I adapted the recipe slightly. Here is what I did. I doubled it and that was perfect for our family. Next time I may triple to have some leftovers, because I think this would be a great next day lunch or to freeze a few to have when needed.

1 c. bread crumbs

3 Tbsp olive oil, divided

2 tsp chopped garlic

1 (15.25 oz) can black beans, rinsed and drained

1 tsp grated lime rind

1 Tbsp chopped cilantro

3/4 tsp chili powder

3/4 tsp cumin

1/2 tsp oregano

1/4 tsp salt

1 large egg, lightly beaten

1 large egg white, lightly beaten

Combine 1 Tbsp oil, garlic and beans in processor. Pulse until beans make a thick paste. Stir in remaining ingredients. With moistened hands, divide mixture into 4 equal portions. Heat remaining oil in a large skillet or grill pan over med-high heat. Add patties to pan; reduce heat to medium and cook for 4 minutes or until bottom edges are browned. Carefully turn patties over and cook additional 3 minutes. 

I placed some monterey jack cheese on top and broiled before serving.

We served on buns with the following toppings: spicy mayo (mayo, Sirachi sauce, sweet chili sauce), avocado slices, tomato slices, black bean corn salsa. Also with green salad and a roasted corn salad. It was a quick, easy and complain-less meal! Will make again.

Potatoes with smoked salmon

This will be a new favorite appetizer at our house. We made it when we had friends over to celebrate St. Patrick's Day. It filled all my criteria -- based on Irish cuisine (potatoes and salmon), was orange and green, really easy to make, looked pretty, and most importantly, tasted delicious!

I sliced 4 red potatoes, tossed with olive oil, s&p and baked at 400°. I flipped them 1/2 way and baked them for about 30-45 minutes, depending on thickness. I blotted them on paper towels. (I made these in the morning and they kept fine during the day.)

I mixed a little cream cheese, sour cream and capers and topped the potatoes with that. (This can also be made ahead and stored in the fridge until you are ready to assemble.)

Then topped with slices of smoked salmon and chopped chives for garnish.

Loved it!

My husband has already requested it for my son's First Communion in a couple of weeks.

New diet

Help - For the next 2 weeks brad will not be able to eat any meat, or milk and he needs to limit his dairy. (He's fine they are checking for food allergies) I don't want to have 2 meals. I need ideas! I guessing we'll do some fish. He's not a huge fan of beans but I throw some in. I'm planning some breakfasts for dinners - eggs, pancakes, french toast and Waffles. What else are good options that he and the girls will like ? Thanks for your help.

Lenten Meatless Meals

We often eat non-meat meals a couple of times a week, but for some reason when there are specific days that I need to make sure we eat meatless meals, it seems to add to the pressure. What are some of your favorite meatless meals?

I found Butternut Squash Ravioli yesterday, so I think I will do that with caramelized onions (maybe even a sprinkling of blue cheese) and a salad.

2 good new recipes

This week I made these 2 recipes from BHG's January 2009 issue.
Garlic Basil Shrimp with Pasta http://www.bhg.com/recipe/pasta/garlic-basil-shrimp/
and Aromatic Beef stew with butternut squash http://www.bhg.com/recipe/beef/aromatic-beef-stew-with-butternut-squash/

We enjoyed them both. The beef however, was a bit tough still after 45 minutes of cooking, so next time I would most likely make it in the Crock Pot. Also, I would experiment with making it vegetarian, adding celery, beans and carrots to it.

Let me know if you try either of them:)

Bridget, would you post your recipe for Veggie Chili?

Vegetarian Favorites!

Tonight we had a friend of my daughter's and her mother here for Pizza between school and PTA. I promised next month I would cook for them! What's your favorite Company Vegetarian Meal? I'll have to check if they like spicy, for my Veggie Chili:)
Thanks for sharing!

Chargrilled Vegetable Terrine

After wanting to make this recipe for years, I finaly did and it was easier than I originally thought. We enjoyed this last week and Regina asked for the recipe, so I thought I'd share it with all.

Chargrilled Vegetable Terrine
11 oz ricotta cheese
2 cloves garlic, crushed
8 large slices chargrilled eggplant, drained
10 slices chargrilled red pepper, drained
8 slices chargrilled zucchini, drained
1 1/2 rocket leaves ( I used Boston lettuce, fresh Basil would also be delicious)
3 marinated artichokes, drained and sliced
3 oz semi dried tomatoes (I used sun dried), drained and chopped
3 1/2 oz marinated mushrooms, drained and halved

1. Beat together ricotta and garlic until smooth. Season well and set aside. Line a 9 X 5 X 2 1/2 inch loaf pan with plastic wrap, leaving a generous amount hanging over the sides.

2. Line the base of the pan with half of the eggplant, cutting and fitting to cover the base. Top with a layer of half the red pepper, then all of the zucchini. Spread evenly with the ricotta mixture and press down firmly. Place the Lettuce leaves on top of the ricotta. Arrange the artichoke, tomato and mushrooms in three rows lengthwise on top of ricota.

3. Top with the remaining red peppers and finish with eggplant. Cover securely with the overhanging plastic wrap. Put a piece of cardboard on top and weigh it down with weights or small food cans. Refigerate overnight.

4. To serve, peel back the plastic wrap and turn the terrine onto a plate. Remove the plastic wrap and cut into thick slices and serve.

Grilled Fish Tacos

We tried this recipe from epicurious.com with tilapia a few weeks ago and it was a big hit. It is on the menu for this week as well. Thought you might enjoy.

2 c chopped white onion

3/4 c chopped fresh cilantro

1/4 c olive oil

5 T lime juice

3 T orange juice

2 garlic cloves, minced

1 t dried oregano

1 lb tilapia, striped bass, or sturgeon

coarse kosher salt

1 c mayo

1 T milk

Tortillas

2 avocados, peeled, pitted and sliced

Salsa Verde 

Lime wedges

Stir 1 c onion, 1/4 c cilantro, oil, 3 Tbsp lime juice, orange juice, garlic and oregano in a med bowl Sprinkle fish with coarse salt & pepper. Spread 1/2 onion mix over bottom on 11X7X2 in baking dish. Arrange fish atop and spoon remaining mixture to cover fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. 

Whisk mayonnaise, milk and remaining 2 Tbsp of lime juice in a small bowl. Set aside.

Brush grill grate with oil and heat to med-high heat. Grill fish with some marinade still clinging until just opaque in center, 3-5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 c chopped onion, remaining 1/2 c cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Zuchhini-Wrapped Shrimp with Bacon

I just came across this and thought I'd post it. Katie -- I thought of it for you b/c it is green and orange -- perfect for a St. Pat's Day party. They present the recipe as 4 servings, but I think you could do it on smaller skewers as an appetizer.

3 Tbsp chopped basil

2 T olive oil, plus more for brushing

1 minced garlic clove

1 1/2 lb med shrimp, shelled and deveined

4 med zucchini, halved lengthwise, then cut lengthwise into 1/4 inch thick slices

3/4 lb slab bacon, sliced 1/4 inch thick cut crosswise into 1 1/2 inch squares (For a vegetarian dish, leave the bacon out.)

In a bowl, combine the basil, olive oil and garlic. Lightly season with S&P and add shrimp to coat.

In a shallow bowl, generously brush zucchini slices on both sides with olive oil and season with S&P; let stand for 5 minutes to soften.

In a skillet, cook bacon over mod heat until lightly browned, about 2 minutes per side. Drain.

Working at the tip of the skewer, pierce the very end of the zucchini slice. Swing the zucchini to the side and skewer a shrimp, then loop the zucchini slice around the shrimp and pierce the zucchini slice to secure it around the shrimp. Add another shrimp, wrap the rest of the zucchini slice around it and secure it on the skewer. Add a bacon square.

(I would stop there for appetziers. For 4 servings, add 2 more zucchini slices, 4 more shrimp and 2 more bacon squares.)

Light a grill or preheat a grill pan. Oil the grill and grill over high heat for about 2 minutes per side, or just until the shrimp are cooked through and the zucchini are still crunchy. Serve hot.