Black bean burgers

I was traveling for work a few weeks back and I had a black bean burger topped with guacamole and pico de gallo at Max and Erma's in the airport.  I don't normally like going to chain restaurants but sometimes you have no choice and I like to go to ones that I don't have where I live.  I was so happy to have made the right choice - since after I had this burger I could not stop thinking about it.   I couldn't find a knock-off recipe online - but I remember that I saw this recipe on Sanda Lee's show one time.  So this was the perfect opportunity to try it out.  I am so glad I did - both my husband and I really enjoyed this - it's a great healthy, fulfilling meal.  I used wholy guacamole and fresh pico de gallo.  I can't wait to have this again soon (we actually have three more left in the freezer!).

Ingredients

• 1 medium yellow onion
• 1 garlic clove
• 2 (15-ounce) cans black beans, rinsed and drained, divided
• 2 tbsp. freshly chopped cilantro leaves
• 2 tsp. freshly chopped parsley leaves (I used 1 tsp. dried)
• 1 egg
• 1/2 tsp. red pepper flakes
• 1/2 cup bread crumbs
• salt and pepper
• 1 tbsp. olive oil

Directions

1. In a food processor, pulse onion and garlic until finely chopped.  Add 1 can black beans, cilantro, parsley, egg, and red pepper and pulse to combine.

2. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

3. Divide remaining mixture into 5 (or 6) portions and form into patties - refrigerate for 30 minutes to firm up. 

4. Place 1 tbsp. oil in pan or grill pan over medium heat and cook about 6 minutes a side or until heated through. 

5. Serve on toasted buns and top with guacamole and pico de gallo.

adapted from Sandra Lee - Food Network

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Pico de Gallo

There are not many things better than fresh pico de gallo to beat the winter blues.  Even with sub-par tomatoes since they are not in season right now - this is still delicious.   It is great to eat with tortilla chips or on fajitas.  But I served this on top of black bean burgers (recipe coming tomorrow!) - it was perfect!

Ingredients

• 5-7 plum tomatoes, seeded, cored and diced
• 1 small red onion, diced
• 1 jalapeno pepper, ribs and seeds removed and diced
• 1 garlic clove, minced
• the juice of 1 lime
• 1 tbsp. extra virgin olive oil
• a handful of fresh cilantro, chopped (approximately 4 tbsp. but I don't measure this)
• 1 tsp. kosher salt

Directions

1. Chop tomatoes, onion, pepper, garlic and cilantro.

2. Combine all ingredients in a small bowl and allow flavors to meld for approximately 30 minutes (or overnight) before serving.  

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Egg in a hole

Growing up - when ever I was sick my mom would make something called 'egg on toast' for my sister and myself.  It was a soft boiled egg served over a piece of toast.  To this day - one of the foods I want when I'm not feeling well is eggs and toast.  So when I stayed home sick from work one day last week, I decided to try this new version of 'egg on toast' - essentially it's egg in toast - but it goes my many different names - egg in a hole is the one I prefer.  I'm not sure how I managed to go 30 years without eating this - but I am glad I discovered it.  It is much so simple to make and fun to eat.  

Ingredients

• 1 slice Of Your Favorite Kind Of Bread
• 1 whole Egg
• 1 tsp. Butter
• Salt to taste
• Pepper to taste

Directions

1. With a biscuit cutter, the rim of a glass or a cookie cutter -  press a hole in the center of the slice of bread.

2. Heat a skillet over medium-low heat and melt the butter in it. Place the piece of bread in the skillet and crack the egg straight into the center of hole.

3. Cook for at least 30 seconds or so before attempting to move the bread. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.  (I also added in cut-out piece of bread to the pan to toast - it is great for dipping into the egg yolk!)

Source:  the Pioneer Woman

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Balsamic Vinaigrette

This is a super simple recipe for my favorite salad dressing - balsamic vinaigrette.  It is so easy and quick to whip up.  I served it with my favorite salad - it consists of mixed field greens, red onions, crasins, blue cheese crumbles, sunflower seeds, diced granny smith apples and homemade croutons.  I'm not even hungry right now as I type this - but I am craving this salad.  I could probably eat this every day and not get tired of it (although I don't). 

Ingredients

• 1/4 cup balsamic vinegar
• 2 tsp. dark brown sugar
• 1 garlic clove, minced
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup olive oil

Directions

1.  Combine all of the ingredients in a jar and shake to combine!  I said it was easy :)  Serve over your favorite salad ingredients.  

Source: Emeril Lagasse - Food Network

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Tomato Soup

There is nothing more comforting than tomato soup and grilled cheese sandwiches on a cold winter day.  I'm not sure why I never made my own tomato soup before - my husband loves tomatoes.  We both really enjoyed this soup - I enjoyed it more than I thought I would.  I don't think I would like it as much on its own - it's more of a dip for my sandwich than anything else.   This is a cream-less version of tomato soup - which is a great way to cut calories - but I think I would prefer it with the extra richness that the cream provides.  

Ingredients

• 4 tbsp. extra virgin olive oil, plus more for drizzling
• 1 medium onion, chopped (about 1 cup)
• 3 garlic cloves, minced
• pinch of hot red pepper flakes (optional)
• 1 bay leaf
• 2 (28 oz) cans whole tomatoes
• 1 tbsp. brown sugar
• 3 large slices good quality sandwich bread, cubed  
• 2 cups low sodium chicken broth

 Directions

1. Prep your sandwich bread by removing the crusts and cube into bite sized pieces.

2. Heat oil in a Dutch oven over medium-high heat then add onion, garlic, red pepper flakes and bay leaf. 

3. Cook while stirring frequently, until onion is translucent, about 3 to 5 minutes.

4. Stir in the tomatoes and their juice, brown sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally with a potato masher, until bread is completely saturated and starts to break down. Remove and discard bay leaf. 

5. Transfer the soup to blender or use a immersion blender in the pot and process until soup is smooth and creamy. 

6. Return the soup into the dutch oven (if you transferred it to a blender) and stir in the chicken broth. Bring the soup to boil and season to taste with salt and pepper. Sprinkle each portion with pepper and drizzle with a garnish of olive oil.

Source: Cooks Illustrated 

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