Black Bean, Portobello Mushroom, and Rice Burgers

Alright let me just say, I hate making homemade burgers.  It never fails, no matter what I do, they always fall apart.  Always.  I could probably super glue them together and they would fall apart.  So, even though I think in my head, "I'm totally gonna make these burgers from scratch," I generally head straight for the premade frozen burgers that don't even require thawing, because they were flash frozen in the first place.  But THESE are black bean burgers...how hard could it be, right?

First of all, the ingredients:  as I've said before, I never follow recipes, I use them as a guide, so this is actually a combination of SEVERAL recipes I located.

• 2 (15 oz) cans black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 large portobello mushroom cap, chopped
• 2 tsp chopped jalapeno peppers
• 1 (4oz) can diced mild green chiles 
• 1 egg, lightly beaten, plus one egg white
• 2 TBS salsa
• ground cumin
• Penzeys 33rd and Galena seasoning

  Mash or puree the beans, then add the rest of the ingredients and mix together.  Use a 1/4 cup measuring cup and drop onto a large nonstick skillet coated with cooking spray, medium heat.  Smash the ball down to about 1/2 inch (it will pretty much automatically smash into a patty).  Cook for 4-5 minutes on each side or until firm and browned.

Sounds so easy, but damn if they didn't fall apart on me!  Good luck!  They're super tasty, but I just cannot make burgers apparently!  Toppings suggestions:

• sliced cheddar cheese
• salsa
• sour cream
• guacamole
• jalapenos 

Stuffed Peppers

There are some things that are so tasty you'll endure hours of torture just to eat it.  Then you figure out, "SHIT!  I could just use the crock pot!"  Making stuffed peppers is not as hard as it looks, especially if you're using a crockpot.  For my version (I never follow recipes, I use them as a guide and make up my own stuff):

• 3 large green peppers (I generally look for tall and thin...you know, how I like my men...I'll pause for laughter if you know my husband :D)
• 1 lb ground beef, browned and drained of greasy nastiness
• garlic powder
• oregano
• chopped fresh basil (I use a bunch, so that it gets into each pepper...because I LOVE fresh basil)
• 2 fresh chopped garlic cloves
• 1 cup cooked rice (I generally make it the night before, or make something with rice the night before because in my house, there will, inevitably, be leftover rice)
• 8 oz can tomato sauce
• shredded mozzarella cheese

So take all the ingredients, except the peppers and cheese, and mix them together.  Cut the top off the peppers, remove the ribs and seeds, then wash.  I generally do this first, then set them upside down on a paper towel to drain while I prep the stuffing.  Next, stuff the peppers and place them in a crock pot.  Cook on low, 6-8 hours; or high 3-4 hours.  Make sure you spray your crock pot, or use a plastic lining bag, so that the peppers don't stick to the side, thus causing them to fall apart when you try to take them out. 

Top with cheese, serve, eat, enjoy, slip into food coma!!!!

Lent - An Odyssey of Food

So for Lent, we have given up eating out. This means that the food responsibility lays all on me now. This is a lot of pressure. And it's Lent, so there will be meatless days. Pressure.

My original intent was to blog daily, but life happens. So now, since I have some time, it's time to present the last 3 days and a preview of what we're having today. Don't get drool on your keyboard...

Ash Wednesday

On Ash Wednesday, we went "Vegan." Ok...we didn't, because we caved to the yumminess that is cheese, but still...the intent was there. First up: Pico de Gallo.

Super simple and completely yummy. This is a huge recipe, so I usually halve it.

• 6 Roma (plum) tomatoes, diced (seeded - MUST take seeds out)
• 1/2 red onion, minced
• chopped fresh cilantro (I never measure my herbs, I just use what looks good to me)
• 1/2 jalapeno pepper, seeded and minced (recommended that you wear rubber gloves when working with peppers...especially the seeds...that stuff doesn't just "wash away")
• 1/2 lime, juiced (don't cheat and use the stuff in the plastic lime...that is from concentrate and doesn't taste nearly as fresh)
• Fresh garlic clove, minced (again, I use what works for me, because I LOVE garlic)
• garlic powder
• cumin

• salt and black pepper (I use all seasonings "to taste" and only ever measure in baking circumstances...)

Hear is where the Pico gets tricky.  Are you ready?  Brace yourself...
Take the ingredients, mix them together in a bowl.  Refrigerate at least 3 hours before serving.  Seriously...that's it.  That recipe will yield "12 servings" of Pico.  That's a lot of fresh salsa.

Fried Plantains

"What the hell is a 'Plantain'?" you ask? A plantain

is kind of like a banana, but it generally lower in sugar and cooked.  They are usually used when they are still green, or unripe, and are, therefore, quite starchy.  They're used a lot in Latin American and Caribbean cooking.  If you've never had one, go to the grocery store right now, buy one, fry them, and eat them.  Then stop back here and thank me.


The hardest part about plantains is getting it out of the skin.  Since the best time to use them is before they ripen, the skin is tough and, at times, still stuck to the flesh of the fruit (somewhere, juvenile minds are exploding...).  Once the skin is off, slice the fruit into chips, sprinkle with lime juice, season (I generally use whatever spice I'm using on my main dish, but fresh cracked black pepper is super yummy), place in a saute pan with some oil in a single layer.  Fry one side, flip, and fry the next side.  Serve with your main dish and enjoy a yummy starch that is neither rice nor potatoes.  You're welcome.

Last but not least:  the Vegan Fajitas.  First thing you need to do is mix the marinade.

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• dried oregano
• chili powder
• ground cumin
• garlic powder
• 1-2 tsp white sugar.

So mix that all together in a large bowl.  Then chop veggies:

• 1 large portobello mushroom cap (stem, no stem; quills, no quills...all up to you.  I personally use both)
• 1/2 red onion, sliced
• 1/2 yellow onion, sliced
• 1 green bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips

Put the veggies in the marinade and toss to coat all the veggies. (The mushrooms will soak up A LOT of the marinade, so you may need to add more, as you see fit.)  Refrigerate for at least 30 minutes but not more than 24 hours.

Rinse and drain:

• 1 (8.75 oz) can whole kernel corn (the small one...trust me)
• 1 (15 oz) can black beans

Now heat some oil (olive, veg, canola...whatever!) in a large skillet over medium-high heat.  Drain the vegetables and saute until tender, about 10-15 minutes.  Stir in the corn and beans; increase the heat to high for 5 minutes to brown the vegetables.

Generally, I make rice (or cilantro rice...you know....like Chipotle), then stack my "fajitas" to resemble burritos, using the Pico de Gallo and, of course, cheese...which then takes the "vegan" out of the title.  But they are so YUMMY that way.  Sorry, vegan-ites, I cannot give up cheese.

 

And there you go....DINNER!!!