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Monday, July 25, 2016

Recipe Reveiw from 7/18/2016

Wild and crazy week here in Duluth, where Thursday morning found 75,000 people without power and trees snapped off everywhere.  This small but intense storm cell nailed the northern/eastern side of Duluth, so many folks were unaware there was a problem until they tried to go out and about.   Talking to my friends and peeps at the gym, it's going to be a tough clean-up as temperatures bump 90* with humidity about the same.  Google Duluth News Tribune for pictures and videos.

The Meal Plan
Sat (L) Hummus sandwiches   (S) Black Bean Burgers
Sun (L) Hummus sandwiches  (S)  Chicken kebabs
Mon (Biwabic)  Leftovers
Tues (Biwabic) Leftovers
Wed (Biwabic) Leftovers
Thurs (yoga)  Fish, rice and salad
Fri - TBD

Lunches - sandwiches, fruit, yogurt, Luna bars, the usual...

Black Bean Burgers (America's Test Kitchen TV Show Cookbook) vegetarian, gluten free*
These were really good.  The Husband noted that of the different black bean burger recipes I've tried, these were probably the best and I had to agree.  These were easy to assemble, are best made morning of or day before, and were moist and flavorful.  The recipe definitely makes six decently sized burgers, and ATK notes that these can be frozen - just thaw before cooking.

My one observation is, these are a bit "squishy" when bitten into; as in they had a tendency to ooze out the sides of the buns.  I think these would also be good over a bed of rice with some grated cheese.  I served mine with a slice of red pepper sandwich cheese, fried onions and lettuce, with mayo and bbq sauce on the side. 

2 (15oz cans) black beans, rinsed and drained
2 large eggs
2 tbsp AP Flour** (or GF mix)
4 scallions, minced (~1/4 cup)
3 tbsp minced fresh cilantro  (I forgot...)
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
1/4 tsp pepper
1 tsp hot sauce (optional) (I used Franks)
1 oz tortilla chips, crushed coarse (1/2 cup)
8 tsp vegetable oil
burger buns** (optional)

1.  Line a baking sheet with paper towels or a kitchen towel.  Spread rinsed and drained beans over towels and let stand 15 minutes.

2.  Whisk eggs and flour together until lumps are gone.  Add scallions through hot sauce and mix well.

3. Process corn chips in food processor until finely ground (or just smash).  Add beans and pulse until beans are roughly broken down (or mush with a potato masher).  Combine bean mixture and egg mixture and mix until well combined.  Cover and refrigerate minimum of 1 hour or up to 24 hours.
(My notes - I mixed, then formed into patties and put in fridge).

4. Divide bean mixture into 6 equal portions.  Firmly pack each portion into a tight ball and flatten to a 3/4" patty.   Patties can be wrapped individually in plastic wrap, placed in a ziploc bag and frozen for up to two weeks.  Thaw before cooking.

5. Heat 2 tsp oil in a 10" non-stick skillet over medium heat until shimmering.  Carefully lay three patties skillet and cook until bottoms are well-browned and crisp, about 5 minutes.  Flip, add 2 tsp oil and cook second sides until well-browned and crisp, 3-5 minutes.  Repeat with remaining, serve.

Broccoli and Brussels Sprout Slaw (Ckng Lght, Aug 2016) gluten free, vegetarian
I was looking for something other than chips or coleslaw to serve along side the burgers above, and this recipe came to mind.  It's easy to assemble, dressing is nice and light without saturating the broccoli or sprouts, and its subtly flavored.  This definitely serves a solid 8-10 people, so I just kept bringing it to the table until it was gone.  This would be great for a picnic or potluck. 

Photo from
12 ounces broccoli stalks (about 3 large)
8 ounces Brussels sprouts, trimmed
1/2 teaspoon kosher salt, divided
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons canola mayonnaise
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1 ounce grated Parmesan cheese (about 1/4 cup)
1 1/2 cups seedless red grapes, halved
2 tablespoons pine nuts 
1. Thinly slice broccoli and Brussels sprouts in a food processor fitted with the slicing blade. Sprinkle with 1/4 teaspoon salt; toss to coat.

2. Combine remaining 1/4 teaspoon salt, oil, and next 5 ingredients (through cheese) in a small bowl, stirring well with a whisk. Add dressing, grapes, and pine nuts to broccoli mixture; toss.

Spicy Buttermilk Chicken Kebabs  (Ckng Lght, Aug 2016)  gluten free
These were fairly quick from prep to table.  The directions and the picture, however, don't agree.  The directions have the cook putting chicken on separate skewers from the veggies, but the picture shows the classic kebab assembly of veggies and meat.  I did veggies and meat on same skewer.

These are not as flavorful as the title leads you to believe.  In fact, I would recommend marinating the meat if you have time, then proceeding with the basting.  All in all, a tasty dish, good for a hot summer night. I did serve with the broccoli slaw (above).

1/4 cup fat-free buttermilk
Photo from
2 tablespoons light brown sugar
1 tablespoon grated peeled fresh ginger
1 tablespoon grated fresh garlic
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/8 teaspoon paprika
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-in. pieces
1 pt. multicolored cherry tomatoes
2 large orange bell peppers, cut into 1-in. pieces
1 red onion, cut into 1-in. pieces
Cooking spray
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 
1. Preheat grill to high.

2. Combine first 7 ingredients in a bowl. Thread chicken onto 4 (10-inch) skewers. Thread tomatoes, bell peppers, and onion alternately onto 8 (10-inch) skewers. Brush chicken and vegetable kebabs with half of buttermilk mixture.

3. Coat grill grates with cooking spray. Place kebabs on grill; grill 5 minutes. Turn and grill 5 minutes or until chicken is done, brushing chicken and vegetables with remaining buttermilk mixture. Remove kebabs from grill. Sprinkle with salt and black pepper.

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