Posts filed under 'Lunch'
I made these black bean burgers last week after reading Angry Chicken””s blog post about them. Wow I had no idea these were so easy to make and they are incredibly tasty and healthy. Ulysses ate two of them! These will be added to our dinner menu repertoire.
I have been trying to update my recipes here, so I am planning on posting more about food. I am not very good at food photography so it is something I am working on. It is quite the specialized talent, which I do not quite have.
I am so bummed about our winter that is dragging dragging dragging. The sun peeks out for about 15 minutes around 5:30 when we have sat down to eat dinner. I always think, Run to the park! And then by the time we have inhaled our food it is raining again. The daffodils have passed, my hyacinth are just about done, and the tulips are starting to bloom. I hope that means the sun will start shining and warm me up in the near near future.
1 1/2 cups cooked black beans (15 oz. can very well drained)
1 14.5 oz can diced tomatoes (very well drained)
1 cup fresh cilantro
1 teaspoon ground cumin
2 green onions
2/3 cup shredded carrots (I used 1/3 cup shredded red pepper and 1/3 cup pureed spinach because that””s what I had on hand)
1 3/4 cup rolled oats
I just put all these ingredients in the food processor and turned it on (Blender works great too!). It helps if you pre-chop the veggies, smash the garlic, and really drain the tomatoes. I used a big dough scoop to make 8 patties, and I pressed them flat on the tray. Bake on parchment paper or a silpat at 400 degrees for 20 minutes, carefully turn them over and bake another 15 minutes. Eat right away or let cool and freeze.
April 15th, 2011
Joanie’s Curried “Chicken” Salad
2 T. pineapple juice
2/3 c. mayonnaise
1 T. dijon
3/4 t. curry
1/8 t. salt
1 sm can chunk pineapple
4 c. room-temperature fake chicken or smokes tofu, cubed
2 T. thin sliced green onion
1/3 c. slivered toasted almonds
1/3 c. raisins
Mix first five ingredients in a medium bowl until combined. Add remaining ingredients. Refrigerate for at least an hour. Serve with challah raisin bread.
March 28th, 2008
Total Cooking Time: 15 minutes
5 c. vegetable broth
1/2 c. water
1/4 c. soy sauce
1/2 c. mirin
1 tbsp. sugar
4 two-inch long slices of ginger
1 small onion, sliced
1/2 package bean thread noodles
8 button mushrooms, thinly sliced
1 red pepper, thinly sliced
1/2 c. cubed extra firm tofu
1 c. cubed fake chicken
Place noodles in a large mixing bowl. Fill two inches above noodles with almost boiling water, gently stir, and let sit for 5 minutes. Drain and rinse noodles.
While noodles are cooking, place all ingredients for broth in a large pot. Bring to a boil and then reduce heat to medium-low, cover, and let sit on medium-low for 5 minutes. Strain out onions and ginger.
Meanwhile, wash and prepare vegetables and tofu/chicken.
In individual bowls, place a quarter of the noodles, mushrooms, red peppers, and tofu/chicken. Ladle broth over the fillings until the bowl is full. Serve with chopsticks and a soup spoon.
January 21st, 2008
Polish Mushroom Soup
Serves 6 to 8
Total Time Needed: 1 hr. 30 min.
Active Time: 30 min.
2 oz. porcini mushrooms
2 oz. shitake mushrooms
2 quarts vegetable stock
3 stalks celery chopped
1 small onion minced
3 carrots diced
1/2 # white mushrooms
1/2 c. orzo
2 tbsp. Butter
2 tbsp. Fresh dill
1/2 c. sour cream
2 tsp. Salt
2 tsp. Pepper
Clean mushrooms and place in large soup pan with stock cook on medium. Saute mushrooms in 1 tbsp. Butter until slightly brown. Add cooked onions, celery, and carrots to soup. Cover and cook on med-low for about an hour.
Uncover, and heat on high until boiling, stirring occasionally. Reduce to med and add orzo. Cook for 8 to 10 min.
Meanwhile, make roux: Melt remaining butter in saucepan over medium (this can be done in the microwave as well). Whisk in flour and stir until smooth. Add 1 c. soup, whisk until smooth. Stir smooth mixture into soup, add dill. Remove from heat. Stir in sour cream.
December 27th, 2005
Total Time Needed: 45 min.
Serves: 1 dozen
1.5 c. flour
2 tsp. Baking powder
2 tbsp. Butter
1/2 c. plus 2 tbsp. Milk
1.5 c. grated zucchini
2 c. fresh corn kernels (3-4 ears)
Vegetable oil for frying
12 slices cheddar
1 package fake bacon
Note: This is a large recipe. It serves 12. I usually make the batch of fritters and freeze half for later.
Whisk flour, baking powder, 2 tsp. Salt, and 1/4 tsp. Pepper in a large bowl. In a separate bowl, stir butter, eggs, and milk. Whisk into the flour mixture and stir until just combined. Add zucchini and corn and stir until blended.
Heat 1 inch of oil in a large skillet over medium heat. Once oil is heated, gently drop 2 tbsp. Batter into the skillet per fritter and press gently with a spatula to flatten. Work with 4 to 5 at a time and turn once until each side is golden brown Ã¢â‚¬â€œ about 2 min. per side. Transfer to a paper towel to drain. Season with salt and pepper whiel still hot.
Cook fake bacon to the package instructions. Slice avocadoes and tomatoes into 1/2 inch slices. Spread the fritters with mayonnaise and top with bacon, avocado, and tomato.
Note: This recipe is adapted from Martha Stewart Living.
December 27th, 2005
Total Time Needed: 20 min.
4 6-inch corn tortillas
12 oz. refried beans
10 oz. red enchilada sauce
Preheat oven to 300 F. Butter each tortilla and stack in foil. Heat in oven for 10 min.
In a medium skillet, heath enchilada sauce until simmering. With a spoon, create an indentation in the sauce for each egg. Crack and nestle each egg into the sauce. Cover the pan for 5-7 minutes for soft or firm yolks, respectively.
Spread beans, egg, and top with sauce and sour cream on each tortilla.
Note: This recipe is adapted from Real Simple magazine
December 27th, 2005