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Monday, July 16, 2012

Recipe Review from 7/9/12

Where is my summer going!  Egads.

Spent one weekend recently up in Grand Marias for a couple of days of hiking.  As part of the Superior Hiking Trail facilitated hikes, we did the stretch from Judge Magney State Park to Kadunce River Wayside. About 10 miles.  I had forgotten how nice this stretch was, from high river gorges, to young aspen stands, ridges that peek out over Lake Superior, and the 1 1/2 mile "Lake Walk" which is right on the lake.  

The next day a smaller group of us (not part of the SHT organized hike) did just a couple miles along the Kadunce River.  An amazing little river that starts out like many a creek, then plunges several hundred feet down to the lake through some spectacular cut rock formations.

The following weekend we did a long ride on Saturday morning, where the Husband discovered his bike seat doesn't fit the best.  Ow for him.  Sunday was another trip down to the Cities to watch the Twins.  Can we say "hot" and in temperature hot?  Yeah...was sweating again in places I forgot  could sweat.


All this bike riding and hiking and baseball add up to very simple meals.  Suppers this week were a combination of the Black Bean burgers I reviewed about a month ago (still awesome), and a new vegetarian burger from the Co-op flyer.

Jamacian Bean Burgers  (Whole Foods Co-op flyer)
Other than forgetting that I needed to make the rice ahead of time, these were very quick to assemble and had really good flavor.  Make the rice ahead of time to save on prep.  For my non-mushroom peeps out there, I diced the shrooms very fine so ultimately, they could not be discerned or tasted from the other ingredients in the burger.  I omitted the jalepeno  because I forgot to buy one.  Leftovers were just as good if  not better than fresh.   I served on ciabiatta rolls for a couple of meals and then some hard rolls that I needed to use up.   I think these would freeze and re-heat very nicely.

1 cup cooked brown rice
2 tbsp vegetable oil
2 tsp minced garlic
1 1/2 diced yellow onion
1 cup chopped button mushrooms (I used cremini)
2 tbsp minced jalepeno
1 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp chili powder
1 15oz can black-eyed peas, rinsed and drained
2 tbsp freshly minced and peeled ginger
1 1/2 cups panko bread crumbs (I used regular and some homemade that I had on hand; probably was only 1 cup)

1) Heat 1 tsp of oil in a skillet over medium-high heat; add the diced onions and saute for 2 minutes.   Add the garlic and the chopped mushrooms and satue 3-4 minutes, until onions begin to lightly brown.  Add the jalepeno pepper, allspice, nutmeg, ground ginger and chili powder and saute one minute more.

2) Remove the mixture to a large bowl, add the beans, fresh ginger, breadcrumbs and rice.  Using your hands, squish, mash and mix all the ingredients together; the mixture should be slightly chunky and somewhat sticky.

3) Heat a tbsp of oil in a wide skillet and gently pan-fry each burger over medium-high heat, approximately 3-4 minutes on each side until browned and crispy.



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