Saturday, November 12, 2011

Spicy Black Bean Cakes

These have been a family favorite for a while now. We serve them with pretty much anything - green veggies, potatoes, rice, you name it.

The other night I made mashed sweet potatoes to go along side. It was heaven. Here is the recipe for both:

Spicy Black Bean Cakes
-Epicurious.com


2 cans black beans, rinsed and drained
6 green onions, finely chopped
1/2 C finely chopped red bell pepper
1/4 C chopped fresh cilantro
2 large garlic cloves, minced
1 1/2 tbs minced seeded jalapeƱo chili
2 tsp ground cumin
1 large egg, lightly whisked

2 tbs plus 1 C yellow cornmeal

First, mash the beans in a medium bowl with a fork or potato masher. Add all of the other ingredients plus 1 tablespoon of the cornmeal.

Place the remaining cornmeal in a shallow bowl. Scoop heaping tablespoons of bean mixture into the cornmeal,  fully coating them. Press each ball into a patty - about 1/2 inch think. 

Heat 2 or 3 tablespoons of olive oil in a large pan over medium heat. When it is hot, place the cakes into the pan and allow them to cook through, between 3 and 7 minutes per side depending on how fast they crisp up. When they are completely cooked and browned to your liking, remove them from the heat.
 If you life them crispier, you can use more oil and cook the over a hotter flame. 

Serve them with salsa and/or sour cream. 


Mashed Sweet Potatoes
This makes enough for two people - adjust accordingly

2 medium sweet potatoes, peeled

~1-2 tbs brown sugar (adjust to your liking)
~2 tbs butter

Dice the sweet potatoes into cubes. Steam them in a covered pot until they are tender - the timing will vary based upon the size of your cubes. 

When the sweet potatoes are soft, blend them in a food processor or blender. Add the butter and sugar and pulse until everything is mixed.

Feel free to add nuts or spices. I personally love them plain with their natural flavor and a hint of sweetness.


Enjoy!

Tuesday, November 8, 2011

Cherry Tomato Salad

I'm a big tomato fan and I put them on just about anything. I could eat cherry tomatoes like candy, and if you're like me you'll love this recipe as much as I do.

Get any type of cherry of grape tomatoes you can. It's great if you can find the yellow ones, and it's your lucky day if you stumble upon dark purple or any other variety of heirloom. 

This makes enough for two people, so adjust amounts accordingly

Yummy Cherry Tomato Salad
-My brain



1 C assorted cherry or grape tomatoes, cut in half
2 tbs chopped red onion
1 clove garlic, finely minced

Adjust these measurements to your desire:

A swirl of olive oil (~tsp)
A few shakes of balsamic vinegar (~tsp)
salt and pepper
freshly snipped cilantro

Mix the tomatoes, onion, and garlic together in the serving bowl. Add the oil, vinegar, salt, pepper, and cilantro.

Mix it together and enjoy!

Monday, November 7, 2011

Mini Mexican Frittatas

These are quick, easy, and you probably already have all of the ingredients on hand. 

Halving the recipe works fine - I made this for my mom and myself tonight

Mini Mexican Frittatas
-Better Homes and Gardens: Vegetarian Recipes



1 10 oz frozen chopped spinach, thawed and drained
1 C cottage cheese
1/2 C grated Parmesan cheese
1/2 C shredded cheddar cheese

4 eggs
1/4 C milk
1 tsp cumin
pepper
fresh snipped cilantro or parsley

Turn the oven on to 375 and lightly grease a muffin pan. Mix the spinach and cheeses in a bowl. Separately mix the eggs, milk, and spices. Combine the two mixtures. 

Spoon the mixture into 12 muffin cups and back for about 25 minutes. If the eggs are not quite set or if you like your eggs well done, feel free to broil them for about 2 minutes at the end.

Remove them from the oven and let the pan stand for about 5 minutes. Remove them with a rubber spatula. Serve with salsa and/or sour cream.

We had ours with slightly spicy salsa - it gave them a nice little kick!