Cuban Black Bean Patties
2 cups rinsed drained canned black beans
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/2 teaspoon dried cilantro
1 large egg white
1/2 cup shredded monterey jack cheese or jalapeño jack cheese
1/4 cup chopped red onion
cayenne pepper, to taste (optional)
1/3 cup cornmeal
Set aside 1/2 cup of the beans. Place the other 1 1/2 cups in a medium bowl with garlic, cumin, cilantro and salt. Partially mash with a fork.
Place remaining 1/2 cup of beans in a food processor with the egg. Process for approximately 30 seconds or until well combined.
Add bean puree to slightly mashed beans in a bowl, and stir until combined. Add cheese and onion, combine well.
Divide the bean mixture into 4 parts. Shape each portion into a 1/2 inch thick patty.
Place cornmeal on a plate or in a shallow dish. Dredge each patty in cornmeal until thoroughly but thinly covered.
Heat a non-stick pan over medium heat. Coat with cooking spray. Add patties and cook for approximately 4 minutes on each side or until browned. Carefully move onto plates with a spatula.
Serve hot, with sour cream and rice.
**I had to double the recipe for us... so for 4 cups of beans, I had to use about 2 1/2 cans**
I am soooo making those Marla! I haven't had these, but Pete made them before we were married and said they were the best patty he has ever had.
Red Lentil Patties with Cilantro Sauce
1 cup white basmati rice
1/2 cup red lentils
4 cups water
1/2 teaspoon ground turmeric
3/4 teaspoon salt
2 tablespoons plus 4 teaspoons coconut oil, sesame oil, or ghee
1 teaspoon whole cumin seeds
2 cups finely diced onions
1/4 teaspoon hot red pepper flakes
1/4 cup arrowroot powder
2 tablespoons fresh lemon juice
1/4 cup unsweetened coconut milk, stirred before measuring
1 jalapeño chile, stemmed & seeded
1 garlic clove
One 1-inch piece fresh ginger
1/4 teaspoon salt
1 cup roughly chopped fresh cilantro
Wash the rice and lentils, and drain them. Place them in a medium saucepan and add the water, turmeric, and salt. Cover and bring to a boil. Then lower the heat and simmer for 10 minutes. Uncover the pan and simmer, without stirring, until the water is absorbed, 15 minutes.
Meanwhile, warm the 2 tablespoons oil in a medium skillet over medium heat. Add the cumin seeds and sauté until fragrant, 1 minute. Add the onions and cook, stirring frequently, until well browned, about 12 minutes. Stir in the red pepper flakes and remove the skillet from the heat. Add the mixture to the cooked rice and lentils. Stir to combine. Taste, and add salt if necessary. Transfer the mixture to a bowl, and let it sit until cool enough to handle, about 20 minutes.
Spread the arrowroot on a large plate. Form the lentil mixture into 8 patties. Dredge the patties in the arrowroot, and place them on a clean plate.
Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add 4 patties and sauté until golden, about 2 minutes per side. Repeat with the remaining oil and patties. Serve warm, with sauce.
Cilantro Sauce: Combine all the ingredients in a blender and blend until smooth. The sauce will keep, covered and refrigerated, for up to 3 days. The sauce will blend best if you put the liquid ingredients into the blender first. Makes 1 cup.
This sounds vaguely naughty.
Originally Posted by followtherabbit
I totally thought the same thing. How many patty's have you had, right?
Sweet Potato Lentil Chili
1 Tbsp (15 mL) extra-virgin olive oil
1 3/4 cups (425 mL) onions, diced
1 cup (250 mL) celery, diced
2 to 2 1/2 cups (500 to 625 mL) orange-fleshed sweet potatoes, peeled and cut in 1 in (2.5 cm) cubes
3 large cloves garlic, minced
1 tsp (5 mL) sea salt
Ground black pepper to taste
2 tsp (10 mL) chili powder
1 tsp (5 mL) paprika
1/2 tsp (2 mL) freshly grated nutmeg
1/2 tsp (2 mL) cumin
1/4 tsp (1 mL) cinnamon
1/2 tsp (2 mL) crushed red pepper flakes (or to taste)
1 1/4 cups (310 mL) dry red lentils
2 1/2 cups (625 mL) water
1 - 28 oz (796 mL) can crushed tomatoes (I just used a can of diced)
1 - 14 oz (398 mL) can black or kidney beans, rinsed
1 bay leaf
3 Tbsp (45 mL) freshly squeezed lime juice
Lime wedges (for serving)
(I also chopped up a bell pepper and added that in with the first bunch of ingredients too)
In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally.
Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.
Slow Cooker Lentil Rice Soup
* 2 cups dry lentils
* 2 cups uncooked long grain brown rice
* 1 cup chopped carrots
* 1/2 cup chopped celery
* 1/2 onion, chopped
* 8 cups water
* 1 cup vegetable broth
* 1 teaspoon garlic powder
* 1/2 teaspoon ground black pepper
* 1 tablespoon salt
* 1 cup sliced fresh mushrooms
1. Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
2. Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.
Orange Blueberry Scones
1 3/4 cup flour
1/2 cup white sugar
1/4 cup yellow cornmeal
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp cold butter, cut into small pieces
2 1/2 tsp grated orange zest
2/3 cup buttermilk
1 egg white, lightly beaten
1 cup blueberries
1/2 cup confectioners' sugar
Preheat oven to 425 F. Line jellyroll pan with foil; coat with cooking spray.
Combine flour, sugar, cornmeal, baking powder, and salt. With pastry blender or two knives, cut in butter and 2 tsp zest until well combined. Stir in buttermilk and egg white until soft dough forms. Gently stir in blueberries.
With moist hands, transfer dough to lightly floured surface; shape into 8" round. Cut into 8 wedges; place 2" apart on pan. Bake 10-12 minutes or until golden brown. Cool on pan 5 minutes. Transfer to rack; cool completely.
In small bowl, stir confectioners' sugar with remaining 1/2 tsp zest and 1-2 tbsp water until smooth. Drizzle over scones.
Found this recipe in a magazine. I used cranberries in place of the blueberries and orange juice (just squeezed it out of the orange I zested) instead of the water in the icing. They're very moist and very YUMMY!
This recipe is good at incorporating greens into pasta! I used beet greens, but you could use spinach, mustard greens, anything really!
1 pound beet greens (2 large or 3 small bunches)
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper
1. Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve by itself, or toss with pasta.
Avocado Feta Salsa
* 2 plum tomatoes, chopped
* 1 ripe avocado - peeled, pitted and chopped
* 1/4 cup finely chopped red onion
* 1 clove garlic, minced
* 1 tablespoon snipped fresh parsley
* 1 tablespoon chopped fresh oregano
* 1 tablespoon olive oil
* 1 tablespoon red or white wine vinegar
* 4 ounces crumbled feta cheese
1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.
I served this over a bed of salad. It was fantastic, and I am not a huge fan of feta.
Chard/Kale and Pinto Bean Quesadilla
2 cups pinto beans, cooked
1/2 onion, diced
2 cloves of garlic, minced
2 tomatoes, chopped
1/2 cup fresh cilantro, chopped fine
6 cups fresh chard, chopped
1 tbsp canola oil
Heat canola oil in a medium skillet. Add onions and garlic and cook for about 3 minutes. Add the tomatoes, cilantro, beans and seasonings and cook for an additional 5 minutes. Add the chard and stir frequently until chard is wilted.
Simmer on low for about a half an hour. The beans, veggies, and seasonings will create their own tasty sauce.
This is a good way to sneak greens into your kids! I just made this for lunch and Henry destroyed his. I think I like this more than lentil tacos. :eek: