Black Bean Burgers with Sweet Potato Fries

Usually a cooking challenge is exciting to me. Our recession budget, eating meatless as often as possible, and healthy living are some I have tackled and documented here on this very blog. Unfortunately the new challenge in our life is not as fun and very unrewarding. Hubby has had some tummy issues lately so we have tried eliminating gluten as a solution. This has been very difficult for me as far as meal planning. We have been eating a lot of rice and making pasta includes two types for the new gluten free variety as well as my regular one. It has also increased our grocery bill - gluten free foods are at least two times more expensive! While its been harder on both of us, it does seem to be working and that makes the battle worth it. Tonight's dinner was so yummy I didn't even miss the bread!

Black Bean Burgers with Avocado Lime Sauce 
and Sweet Potato Fries

Ingredients:
1 16 oz. can of black beans, drained
1/2 cup breadcrumbs (unseasoned, panko, or crushed rice krispies)
1 Egg
2 tsp. Cumin
1/4 tsp. Cayenne pepper
1 Clove garlic, minced
1/2 Avocado, sliced
1/2 cup frozen corn, thawed
1/4 red bell pepper, finely chopped
1/2 shallot, finely chopped
2 tablespoons olive oil
Salt and Pepper to taste
2 large sweet potatoes, sliced into “fries”
1/4 tsp. each: cinnamon, garlic powder, salt, pepper
Pinch cayenne


Preheat oven to 400 degrees. Coat fries with 1 tablespoon of olive oil. Sprinkle with seasoning. Bake for 20 minutes, flipping once, until golden brown.

My little army of yum!

While the fries are baking, heat 1 tablespoon of olive oil over medium high heat in a skillet. Add garlic and shallot, cook until translucent. Add peppers and corn and saute until slightly browned, stirring every so often.

Mash 3/4 of the can of black beans until smooth. Add in breadcrumbs, egg, cumin, cayenne. Then add in the cooked vegetables and stir well to combine. Finally, gently add in remaining black beans and combine. Form into 4 patties. Set aside.

When the sweet potato fries have 5 minutes remaining, cook black bean burgers. Heat a nonstick pan over medium heat. Spray pan lightly with cooking spray. Cook black beans burgers about 4 minutes per side, until nicely browned, and cooked through. Top with avocado sauce (below) and serve with sweet potato fries.

obviously we hated this

Avocado Lime Sauce

Ingredients
1 ripe Haas Avocado
1 lime
1/2 cup plain, non-fat Greek yogurt

In a bowl mash avocado with a fork. Mix in the juice from one lime plus some zest, and the yogurt. Stir to combine. This does not keep well, use same day.

Baked Mushroom Risotto with Caramelized Onions

This winter has been a pretty mild one for us New Englanders. I mean, with temps in the 40's through all of February it leaves little to complain about (don't get me started on the lack on snow!). But lately I have had trouble shaking the 5:00PM chills that come when the sun starts dropping. Bored with most of what I have been cooking lately for dinners I wanted to switch it up and make a stick to your bones, warm meal. This recipe has been pinned and repinned by lots of people on Pinterest (if you do not have one you are missing out!) It was originally posted on The Kitchn. After on friend posted a successful trial with the recipe I knew I had to make it. Totally worth it, and a big hit with the hubs.

I followed the recipe from The Kitchn, next time I would make several changes. Number 1, vegan shmeagan! I am using what I have on hand, no tofutti! If you need this for your particular diet please make the substitutions necessary for you. For me? I want butter next time! See below for my changes to the original.

PS. Thank you to my husband for the wonderful action shots taken while I was cooking!

Baked Mushroom Risotto with Caramelized Onions
serves 4 to 6

1/2 ounce package dried Porcini mushrooms, finely chopped and lightly rinsed to remove dirt
2 Cups boiling water
2 Tablespoons olive oil or butter
2 medium yellow onions, cut into a small dice (about 1 1/2 cups)
4 cloves garlic, finely minced
1/2 pound Cremini mushrooms, cleaned and sliced
1/2 sprig fresh rosemary, if you are not into this flavor substitute fresh Thyme
1 cup Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1 Tablespoons balsamic vinegar
2 cups vegetable  or chicken broth
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

That's a lot of mushrooms!

Heat the oven to 300°F.

Place the dried mushrooms in a ceramic bowl and pour boiling water over them. Set them aside to steep until needed.

Woo! Look at those onions go! Everyone into the pot!

Heat 2 tablespoons butter in a 3-quart (or larger) Dutch oven over medium heat. If you do not have a dutch oven or stove top safe casserole dish, feel free to use a stock pot and add to a casserole before baking. Add the onion and garlic and cook, stirring occasionally, for about 10 minutes, or until soft and golden.

I am still always amazed when things start like this...

Push the onions to the side of the pot, and turn the heat up to medium-high. Add all the sliced cremini mushrooms and let them cook for 5 minutes without stirring. Flip the mushrooms and cook for another five minutes, or until they are quite brown and a crust is developing on the bottom of the pan. Add 1/2 the salt.

....and reduce down to this!

Drain the dried mushrooms and reserve the steeping liquid. Add the mushrooms to the pan and mix in with other mushrooms.  Add the rice and cook, stirring once or twice, for about 5 minutes, or until the rice begins to turn transparent.

Ignore the rosemary here, I would save it for the end next time.

Turn the heat to high and add the white wine, vinegar, broth, and reserved mushroom steeping liquid. Stir and scrape the bottom of the pan to deglaze all the wonderful bits sticking to the pan. Stir in the remaining salt and pepper.

Bring to a boil. Add rosemary spring and cover the pan with a tight-fitting lid and put it in the oven to bake for 35 minutes. (if you are using a separate casserole now is when you want to transfer from the pot).

While the risotto is cooking, use this time to caramelize some onions to top. Recipe below. When the risotto has finished baking, let it stand uncovered for 5 minutes before serving. Serve a heaping serving in a shallow bowl with a  pile of caramelized onions, a little extra pepper and salt to taste.

After 35 minutes in the oven you are greeted by this inviting sight! mmm

Caramelized Onions

2 Medium Onions
2 Tablespoons butter, olive oil, or a combination of both
salt and pepper

Slice onions in half from root to top. Slice each half into strips, again root to top. This method helps avoid the creepy looking worm onions that happen with slicing into half moons. In a medium pan add butter, olive oil, or a combination. Heat over medium low heat. When pan is hot add onions. Sprinkle liberally with salt and pepper, and reduce heat to low. Continue cooking for about 20-30 minutes stirring frequently. Your onions should become a medium to dark brown. Try not to eat them all before the risotto is done.

Roasted Tomatoes Over Pasta

Looking at this list of ingredients I thought to myself, "I don't know about this, seems too simple." But MAN OH MAN was I wrong about that! Not only is this an incredibly easy dish, its so tasty! Using common pantry ingredients only makes it easier to throw together!

Roasted Tomatoes Over Pasta
Serves 4
Ingredients
1 pint grape tomatoes
3 cloves garlic, minced
3 Tbsp olive oil
1/4 C breadcrumbs
1/4 Cup Parmesan cheese, grated
Salt and Pepper, to taste
Handful basil, chiffoned
1/2 lb. thin spaghetti

Heat oven to 400 F. In the bottom of a casserole dish drizzle one tablespoon of the oil. In a small bowl mix together garlic, bread crumbs, cheese, salt and pepper. Slice tomatoes in half and place in casserole cut side up, top each slice with garlic-breadcrumb mixture. Drizzle another tablespoon of oil over the top. Roast in oven until breadcrumbs are toasted and tomatoes let out some juice. Meanwhile cook spaghetti according to box directions. When tomatoes are done toss with spaghetti and basil, add additional olive oil if the pasta seems dry. Season with salt and pepper to taste.