Sunday, January 31, 2010
Friday, January 29, 2010
Zucchini Black Bean Burgers
1- 15oz can black beans (or chickpeas)
2 zucchini, 7-9 inches long
1/4 cup ground rolled oats or breadcrumbs
1 teaspoon salt
½ teaspoon pepper
½ teaspoon cumin
½ teaspoon garlic powder
1 tablespoon olive oil
Wash and drain the black beans and place in a medium sized bowl. Using a potato masher, crush the beans until they form a paste. Lay out 2 paper towels. Shred zucchini on paper towels. Cover with 2 more paper towels, pressing down to drain off water from veggies. If you find there is still a lot of moisture to them, repeat process. When they no longer release moisture, add to bowl with black beans, along with ground oats or bread crumbs, egg, salt, pepper, cumin, and garlic powder. Use hands to incorporate all ingredients evenly, adding more breadcrumbs if too wet. Create ¼ inch - ½ inch thick patties of the vegetable mixture and cook in a saute pan on medium high heat for about 5 minutes, until brown, flip, then about 5 minutes more, until brown on other side. Serve warm on burger buns with preferred condiments.
Corn, Tomato, and Mango Salsa
1 1/2 cups frozen corn, thawed
1-14 ounce can diced tomatoes, drained of juice, or 1 cup fresh tomatoes, seeded and chopped
1 mango peeled and chopped
juice from 1 lime
1 tablespoon red wine vinegar
1 tablespoon fresh cilantro chopped
salt and pepper
1-4 ounce can diced green chile, drained of juices or 1 jalapeno pepper, seeded and chopped (optional)
Place corn and drained tomatoes in a bowl. Peel and chop mango into small cubes, being careful not to cut into seed at center. Add lime juice, red wine vinegar, cilantro and desired amount salt and pepper. Mix ingredients together and serve. If you prefer spicy salsa, add seeded and chopped jalapeno pepper or 1-4 ounce can diced green chili, drained of juices, to bowl and mix before serving.
Food for Thought: A small fast food burger contains 250 calories, 9 grams of fat(including 3.5 grams of dangerous saturated fat), and only 2 grams of fiber. Zucchini Black Bean Burgers contain less than 200 calories, 5 grams of fat(less than 1 gram saturated fat), and a very high 5 grams of fiber. Both burgers cost around $1.50/per burger, but Zucchini Black Bean Burgers are the clear choice for a low calorie, low fat, and high fiber, healthy meal!
Tuesday, January 26, 2010
Rick Bayless is a master of Mexican cuisine and one Chicago's most famous chefs. Frontera, Topolobampo, and XOCO, Rick Bayless' Chicago eateries, are packed every night with lines out the door! After my first dinner experience at Frontera, including the best mole and margarita I've ever tasted, I had to have a copy of his cookbook, Mexican Everyday.
Sunday, January 24, 2010
In case you haven't figured it out, pork tenderloin is my family's favorite entree and I am always looking for new ways to prepare it. I found this recipe in one of my favorite cookbooks, An Occasion to Gather, Milwaukee Entertains, from the Junior League of Milwaukee. Great, fresh flavors and so easy to make, Pork Tenderloin with Pineapple Salsa, is a keeper! The original recipe called for fresh pineapple, but I used peaches. If you don't have fresh fruit, I think canned pineapple, peaches, or jarred mango will work as well.
Friday, January 22, 2010
I have had a crazy week, so I cooked a few recipes from posts past-Grown up Beanie Weanies, Brisket with Barbecue Beer Sauce, and Turkey Lasagna. Just as delicious as before, and those meals fed us for days. Here are the highlights from this week's sale flyers and a few dinner ideas, including a recipe I created the other night for Spaghetti Squash with Sun-Dried Tomatoes, Feta, and Pine Nuts.
Saturday, January 16, 2010
I have to admit that I wasn't really inspired by the sale flyers this week. I've listed the highlights below and a few dinner ideas, but I think I might spend the next few days cleaning out my freezer!
Tuesday, January 12, 2010
It is that time of year, when we haven't seen the grass for a month and a high temperature of 25 feels balmy, that I long for a visit to the south. No travel plans in sight, so I have to bring the south here with a little down home cooking. Here are the recipes for both Barbecue Steak and Low Country Shrimp with sauteed Soycutash. For the steak, I used a simple rub that I've posted before, but changed just a few ingredients to compliment the beef. The shrimp is a classic-boiled with Old Bay Seasoning, which some southern grocery store butchers will steam for you in the store while you shop! Finally, Soycatash is a Trader Joe's product that I can not live without. It is a combination of frozen corn, edamame, and chopped red bell peppers. Steamed, sauteed, added to soups or salads, eaten frozen(my kids favorite!) Soycutash is a modern and healthier version of the "mixed vegetable" that most of us have buried in the back of our freezer. Tonight I sauteed the mix with red onion, salt, pepper, olive oil, and a splash of red wine vinegar. If you seek a heartier side dish, cook diced new potatoes for a 5-10 minutes in a saute pan with olive oil before adding Soycutash and other ingredients.
Sunday, January 10, 2010
For the last six months I have been volunteering with an amazing organization, Nurture, that "combines philanthropic giving with hands-on teaching, providing limited-resource parents with tools to help them stretch their food dollars in a meaningful and healthy way".
Friday, January 8, 2010
It's all about fulfilling those New Year's resolutions for eating healthy and exercising more and fortunately the grocery stores on on the same page. Most of the sale flyers for this week posted deals on healthy cuts of meat, low fat dairy products and some produce. Here are the highlights.
Wednesday, January 6, 2010
I have been cooking this week, but have had no time to write or take pictures of our feasts. I will post some of the yummy and very healthy meals we've been noshing on later, but for now here is my Classic Burger recipe. There is nothing to it because the star is the ground beef. I only use organic grass fed beef, sold at Costco for much less than the grocery stores in a set of three individually sealed 1 pound packages which are perfect for freezing. Grass fed beef has tremendous flavor, is very lean, and doesn't require a ton of extra condiments to create a delicious burger. I'm not strict about cooking with only organic products, however for the low price and great quality, I can't resist. Tonight I served my classic burgers with homemade baked chips (leftover new potatoes that I didn't use in the Brunswick stew last week) and steamed green beans. I am very proud to say that my entire family devoured this meal and I even heard "dinners tastes a really good" a few times!
Saturday, January 2, 2010
Brunswick Stew is a southern classic that I crave on cold days like today. Sweet barbecue flavors slow cooked with meat and vegetables-I'm instantly transported to the south! There is a debate over whether this recipe originated in Virginia or Georgia and the main ingredient was either squirrel or rabbit. I lived over the bridge from Brunswick, Ga for a short period so I will give them bragging rights, but I say no thank you to critters in my stew!