Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts
Homemade Black Bean Veggie Burgers
You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight.
Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs
Directions
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
In a medium bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
Source: allrecipe
Caribbean Chicken and "Rice"
Ingredients
4 c. riced cauliflower
1/4 c. water
4 skinless, boneless chicken-breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
2 limes, halved
1 (15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish
1/4 c. water
4 skinless, boneless chicken-breast cutlets
2 tsp. olive oil
1/4 c. sweetened cream of coconut
2 tbsp. Hot sauce
2 limes, halved
1 (15-oz.) can black beans, rinsed and drained
Cilantro, chopped, for garnish
Directions
Combine riced cauliflower and water; cover with vented plastic wrap and microwave on High 6 minutes.
Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.
Meanwhile, brush chicken with olive oil; season all over with 1/2 teaspoon each salt and pepper. Grill on medium 5 minutes, turning over once halfway through. Whisk together sweetened cream of coconut and hot sauce; brush onto chicken. Grill until cooked through (165°F), about 5 minutes longer, brushing and turning 2 more times. Grill 2 limes, halved, until lightly charred, 2 to 3 minutes.
Toss cooked cauliflower with black beans and 1/4 teaspoon salt. Serve chicken over cauliflower with limes, garnished with chopped cilantro.
Source: Googhousekeeping
Prawns with white beans and rocket pesto
INGREDIENTS
2 tablespoons extra virgin olive oil, plus extra to serve
2 garlic cloves, thinly sliced
2 zucchini, very thinly sliced into rounds (a mandoline is ideal)
Pinch of chilli flakes, plus extra to serve (optional)
2 x 400g cans cannellini beans, rinsed, drained
100ml Massel vegetable liquid stock
20 green tiger prawns, peeled (tails intact), deveined
Finely grated zest of 1 lemon
2 tablespoons flat-leaf parsley leaves
2 garlic cloves, thinly sliced
2 zucchini, very thinly sliced into rounds (a mandoline is ideal)
Pinch of chilli flakes, plus extra to serve (optional)
2 x 400g cans cannellini beans, rinsed, drained
100ml Massel vegetable liquid stock
20 green tiger prawns, peeled (tails intact), deveined
Finely grated zest of 1 lemon
2 tablespoons flat-leaf parsley leaves
ROCKET PESTO
3 anchovy fillets in oil, drained, chopped
1 garlic clove, finely chopped
50g rocket leaves, chopped
1 hard-boiled egg yolk, chopped
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, finely chopped
50g rocket leaves, chopped
1 hard-boiled egg yolk, chopped
1/4 cup (60ml) extra virgin olive oil
DIRECTIONS
-
For the pesto, place all the ingredients in a blender and season with pepper. Pulse until a thick puree. Add 1-2 tablespoons water to loosen and pulse again. Cover and chill.
- Heat 1 tablespoon oil in a frypan over medium heat. Add garlic and cook, stirring, for 2 minutes or until golden. Add zucchini and chilli, and cook, tossing, for 1 minute. Add beans and stock and simmer for 4 minutes until warmed through. Roughly mash one-quarter of the beans into broth to thicken. Remove from heat and season.
- Heat remaining 1 tablespoon oil in a separate frypan over medium-high heat. Season prawns and cook, turning, for 2-3 minutes until golden and cooked through.
- Fold pesto through beans and divide among plates. Top with prawns, zest, parsley, extra oil and chilli (if using).
- Heat 1 tablespoon oil in a frypan over medium heat. Add garlic and cook, stirring, for 2 minutes or until golden. Add zucchini and chilli, and cook, tossing, for 1 minute. Add beans and stock and simmer for 4 minutes until warmed through. Roughly mash one-quarter of the beans into broth to thicken. Remove from heat and season.
- Heat remaining 1 tablespoon oil in a separate frypan over medium-high heat. Season prawns and cook, turning, for 2-3 minutes until golden and cooked through.
- Fold pesto through beans and divide among plates. Top with prawns, zest, parsley, extra oil and chilli (if using).
Source: taste
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