Black Bean Burgers, Southwestern Style
15 ounces (equal to one can) black beans
(soak beans overnight firs then boil until soft)
1/3 cup dry bread crumbs
1 garlic clove, minced
1 large egg
1/8 teaspoon salt
2 tablespoons chopped cilantro
½ teaspoon chili pepper
½ teaspoon ground cumin
2 teaspoons canola oil
½ cup salsa
1. Place beans in a large bowl: mash with a potato masher. Stir in breadcrumbs (adjust to desired consistency – burgers will crumble if too dry), garlic, egg, herbs and spices. Divide into 4 equal portions, shaping into ½ thick patties
2. Heat oil over medium-high heat. Add patties to pan; cook 2-3minutes on each side or until patties are browned.
3. Garnish with salsa and serve on buns. Add cheese if desired.
Chorizo and Black Beans
1 tablespoon cooking oil
1 lb chorizo sausage
1 large tomato diced
12 ounces black beans, soaked and drained
1 teaspoon thyme
2 teaspoons minced fresh cilantro
1 teaspoon salt
1 to 2 tablespoons fresh garlic, minced
1 cup onions, diced
1 cup long grain white rice
½ cup shredded Monterey jack or cheddar cheese
Cook rice per instructions. While rice is cooking, heat oil and sauté onions and garlic. Remove chorizo from casings unless using bulk. Crumble chorizo and sauté with onions and garlic. Add thyme and salt. Once chorizo is cooked, add black beans. Add diced tomatoes. Stir and heat through. Sprinkle with cheese and serve over rice. Add dollop of cream cheese if desired.
This unique kale recipe will even appeal to children. The kale is roasted crisp and salty, almost like french fries!
6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar or red-wine vinegar
1/2 tsp. salt (kosher or sea salt works best)
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F. Spread kale out on a sturdy baking sheet. Drizzle with olive oil and vinegar. Toss to coat completely. Place rack and bake for 10 minutes. Remove from oven and stir so that kale can get crispy all over. Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy. Remove from oven, sprinkle with and serve.
Mix the following together in a large bowl:
1 ½ cup brown sugar
½ cup shortening
1 tsp. vanilla
1 cup mikl w. tsp of vinegar with 1 tsp baking soda added
2 cups flour
2 cups chopped rhubarb stalks
Put in a 9 x 13 in. pan and top with ½ cup sugar and 1 tsp. cinnamon
Bake at 350 for 35 minutes.
Strawberry Rhubarb Compote
2 lb strawberries, hulled and halved if large
1 lb rhubarb stalks, cut into ½’ dice
¾ cup sugar
1 tbs lime juice
1 tsp lime zest
Mix 1 ½ lb strawberries and the rhubarb in a medium pot. Stir in sugar, lime juice and zest. Cook over high heat until sugar dissolves, then boil for 4-5 minutes, stirring often. Reduce heat to simmer and cook until the rhubarb just begins to fall apart, about 3 more minutes. Remove from the heat and stir in the remaining strawberries. Let cool to room temperature and then refrigerate.
Compote is delicious served warm and drizzled with heavy cream or with a dollop of good vanilla ice cream. Also delicious spooned over short cakes!
Strawberry Mint Soup
1 ½ cups strawberries
¾ cup sour cream
¾ cup heavy cream
2 Tbsp orange juice
2 Tbsp honey
2 Tsp fresh mint
Put ingredients in a blender and puree. Add more honey if it is not sweet enough. Serve with a mint or strawberry slice garnish. Makes 2 servings