This one is short and easy, and you still have time to pull this together for tonight's lounging about in the oppressive heat.
The Margarita (on the rocks)
1 shot tequila
1/2 shot triple sec (or couintreau)
1 1/2 shots Simply Lime Limeade
Pour over crushed ice. Add a wedge of lime to the glass. If you like salt on the rim, try cayenne salt sometime. Yum.
You can't do this drink justice without a decent tequila. I sneer at Cuervo and other would-be contenders. Get something expensive, like Patron or better. It's totally worth it.
Also, the Simply Lime Limeade is a nice trick. Frozen limeades are too sweet. If you try fresh-squeezed lime juice, you'll end up struggling with adding another sweetener of some kind and that's too complicated when you have a Margarita emergency. Most grocery stores (at least around here) have started carrying the Simply Lime juice.
(click here to read the full post)
Saturday, June 28, 2008
Thursday, June 26, 2008
Wednesday, June 25, 2008
BONUS Recipe: "Anything on the Grill"
A few weeks ago, Shane and I decided it was well past time to replace the grill that disintegrated over a year and a half ago. It was a good move. I am now re-acquainted with the pure joy that a grill brings, simply because it doesn't heat up or dirty my kitchen, doesn't pollute the house with smells, and cooks food perfectly in entirely reasonable durations. These days, it doesn't matter what food substance is being considered, it has a more that 60% chance of ending up on the grill, even if it's just to experiment with how well it might turn out.
Of course, I'm not offering any ground-breaking methods here. Grilling is in no way a new sport. It's quite likely the oldest possible cooking method there is, so I don't propose that I'm a genius in this arena by any means. But I have personally come to appreciate some grilling opportunities that weren't at first obvious to me, so I'll share, for what it's worth.
#1: Buy a grill basket. This is what separates man from the Neanderthals. Let go of the idea that grilling means a giant slab of roadkill on the burner. It's time to get enlightened. Open your grilling world to veggies, tofu, fish, or any other item that might otherwise not survive a grill. I recommend one of these or these or these.
#2. Find a local growers' market or farmer's market. You know they are out there, you just haven't made the first couple of trips that will change your mind. It's so worth it, both in the quality of the food you're buying, and in the benefits you create by buying local.
#3. Buy some good quality olive oil, sea salt, and fresh ground pepper. I take my veggies and cut them into large, long chunks, or leave them whole if need be. I put them in a big bowl and drizzle JUST A LITTLE oil on them and toss. I sprinkle in some sea salt and pepper and pour them across the magical grill basket. They go on the grill for about 6-7 minutes and then flip, and another 5-6 minutes on the other side. (note: watch carefully, all grills behave differently at various temperatures!). They come out slightly crisp, with an amazing grilled flavor. See? Not hard.
My Latest Attempt
I bought some fresh sugar snap peas (not snow peas, sugar snap peas!), asparagus, portobellos, and garden-plucked onions. I followed all three steps above, and added only a TINY touch of garlic salt. I had no doubt about the asparagus, mushrooms, and onions. But the sugar snap peas? I think I got a little dizzy when I tasted the first one. I'm not even kidding. Something about the grilled-salty-garlic with the sweet-crispy snap pea just made my head spin. I could eat them every day. Dare I say it? They were better than french fries!
Depending on the size of the grill basket and the number of vegetable-eaters in your house, you might end up with leftovers. Never fear! The next day they are amazing copped up over a salad with some feta cheese on top!
Go now and get yourself equipped with a grill, basket, and veggies!
(click here to read the full post)
Of course, I'm not offering any ground-breaking methods here. Grilling is in no way a new sport. It's quite likely the oldest possible cooking method there is, so I don't propose that I'm a genius in this arena by any means. But I have personally come to appreciate some grilling opportunities that weren't at first obvious to me, so I'll share, for what it's worth.
#1: Buy a grill basket. This is what separates man from the Neanderthals. Let go of the idea that grilling means a giant slab of roadkill on the burner. It's time to get enlightened. Open your grilling world to veggies, tofu, fish, or any other item that might otherwise not survive a grill. I recommend one of these or these or these.
#2. Find a local growers' market or farmer's market. You know they are out there, you just haven't made the first couple of trips that will change your mind. It's so worth it, both in the quality of the food you're buying, and in the benefits you create by buying local.
#3. Buy some good quality olive oil, sea salt, and fresh ground pepper. I take my veggies and cut them into large, long chunks, or leave them whole if need be. I put them in a big bowl and drizzle JUST A LITTLE oil on them and toss. I sprinkle in some sea salt and pepper and pour them across the magical grill basket. They go on the grill for about 6-7 minutes and then flip, and another 5-6 minutes on the other side. (note: watch carefully, all grills behave differently at various temperatures!). They come out slightly crisp, with an amazing grilled flavor. See? Not hard.
My Latest Attempt
I bought some fresh sugar snap peas (not snow peas, sugar snap peas!), asparagus, portobellos, and garden-plucked onions. I followed all three steps above, and added only a TINY touch of garlic salt. I had no doubt about the asparagus, mushrooms, and onions. But the sugar snap peas? I think I got a little dizzy when I tasted the first one. I'm not even kidding. Something about the grilled-salty-garlic with the sweet-crispy snap pea just made my head spin. I could eat them every day. Dare I say it? They were better than french fries!
Depending on the size of the grill basket and the number of vegetable-eaters in your house, you might end up with leftovers. Never fear! The next day they are amazing copped up over a salad with some feta cheese on top!
Go now and get yourself equipped with a grill, basket, and veggies!
(click here to read the full post)
Sunday, June 22, 2008
Saturday Recipe: "Texas Backyard Pesto"
I guess now my track record is that my Saturday Recipes get posted on Sunday. Oh well.
Today I'm posting a stand-by favorite that has a local spin on it. I've grown up here in Texas and have always had anywhere from 3 to 300 pecan trees surrounding my home. Another fixture in my life has been herb gardens, complete with garlic, sweet basil, and dozens of others. This pesto recipe is a product of those years when my family could gather the most of the makings of an entire meal from the corners of our farm just hours before we sat down to eat. With the exception of the parmesan and olive oil, these ingredients have been available in almost every back yard I've ever had. I grow my own basil in pots or flower beds. The Texas pecans replace the pine nuts used in traditional pesto and give it a great local flavor while keeping the necessary nutty taste. Lately the garlic has come from my parents' garden, but it's easy to grow around here too.
15-20 large leaves of basil (I use mostly sweet basil, but a mix of types works well too)
2-3 medium sized cloves of garlic
1/2 cup pecan pieces
1/2 cup parmesan
several tablespoons of olive oil (the amount varies)
Toast the pecans lightly in either a toaster oven or a dry skillet. Don't over-toast them, just a little will do. Set aside to cool.
One of the keys to making this recipe easy is some kind of food processor, and smaller is better. I have a tiny little super-chopper, like this one, and it works like a champ and makes just enough pesto for a couple of meals for 2. But you can also use a blender.
Wash the basil leaves and pat dry with a paper towel. Put about half of the leaves in the chopper, along with all of the garlic and a couple of tablespoons of olive oil. Chop on high for several seconds. Then add in the rest of the basil and a couple more tablespoons of olive oil. Chop again for several seconds. Then begin adding the parmesan a little at a time, chopping in between. If the mix gets too dry to chop well, drizzle in more oil a little at a time. You want the mix to be thick enough so that it's not runny or drippy, but you want everything to stick together slightly and chop smoothly.
After the pecans have completely cooled, add them to the chopper and chop for a few seconds more.
Store-bought pestos are often pureed so completely that it is more like a green goo, but I prefer mine a little chunkier. I think it has more personality that way.
There are a million uses for the wonderful stuff you now have in your chopper. You can toss a couple of tablespoons of it with some cooked pasta, spread it on a grill item of your choice such as portabellos, tofu, or chicken (but wait until its almost done or it might scorch), or you can add it to a salad with a red wine vinegar for a wonderful pesto vinaigrette dressing. You can add some to soups, stews, pasta sauces, stuffings, and the list goes on.
If you don't use the whole batch right away, you can store it in two ways. You can put a few tablespoons into a snack-sized baggie, press it sort of flat, and freeze it. It thaws quickly this way when you need to add some to a recipe at the last second. Or, you can get an empty ice cube tray and press into cubes and freeze. Once frozen, put them in a baggie and keep them in the freezer. Those are handy for dropping into sauces and soups. They will be good for several months.
One of my favorite time of year is when the first freeze comes, usually around Halloween. Basil won't tolerate a frost, so I go out and cut down all the basil I have left and begin making pesto until I've used it all. I almost always end up with enough in my freezer to last me until I can get more basil growing the next spring.
Enjoy!
(click here to read the full post)
Today I'm posting a stand-by favorite that has a local spin on it. I've grown up here in Texas and have always had anywhere from 3 to 300 pecan trees surrounding my home. Another fixture in my life has been herb gardens, complete with garlic, sweet basil, and dozens of others. This pesto recipe is a product of those years when my family could gather the most of the makings of an entire meal from the corners of our farm just hours before we sat down to eat. With the exception of the parmesan and olive oil, these ingredients have been available in almost every back yard I've ever had. I grow my own basil in pots or flower beds. The Texas pecans replace the pine nuts used in traditional pesto and give it a great local flavor while keeping the necessary nutty taste. Lately the garlic has come from my parents' garden, but it's easy to grow around here too.
15-20 large leaves of basil (I use mostly sweet basil, but a mix of types works well too)
2-3 medium sized cloves of garlic
1/2 cup pecan pieces
1/2 cup parmesan
several tablespoons of olive oil (the amount varies)
Toast the pecans lightly in either a toaster oven or a dry skillet. Don't over-toast them, just a little will do. Set aside to cool.
One of the keys to making this recipe easy is some kind of food processor, and smaller is better. I have a tiny little super-chopper, like this one, and it works like a champ and makes just enough pesto for a couple of meals for 2. But you can also use a blender.
Wash the basil leaves and pat dry with a paper towel. Put about half of the leaves in the chopper, along with all of the garlic and a couple of tablespoons of olive oil. Chop on high for several seconds. Then add in the rest of the basil and a couple more tablespoons of olive oil. Chop again for several seconds. Then begin adding the parmesan a little at a time, chopping in between. If the mix gets too dry to chop well, drizzle in more oil a little at a time. You want the mix to be thick enough so that it's not runny or drippy, but you want everything to stick together slightly and chop smoothly.
After the pecans have completely cooled, add them to the chopper and chop for a few seconds more.
Store-bought pestos are often pureed so completely that it is more like a green goo, but I prefer mine a little chunkier. I think it has more personality that way.
There are a million uses for the wonderful stuff you now have in your chopper. You can toss a couple of tablespoons of it with some cooked pasta, spread it on a grill item of your choice such as portabellos, tofu, or chicken (but wait until its almost done or it might scorch), or you can add it to a salad with a red wine vinegar for a wonderful pesto vinaigrette dressing. You can add some to soups, stews, pasta sauces, stuffings, and the list goes on.
If you don't use the whole batch right away, you can store it in two ways. You can put a few tablespoons into a snack-sized baggie, press it sort of flat, and freeze it. It thaws quickly this way when you need to add some to a recipe at the last second. Or, you can get an empty ice cube tray and press into cubes and freeze. Once frozen, put them in a baggie and keep them in the freezer. Those are handy for dropping into sauces and soups. They will be good for several months.
One of my favorite time of year is when the first freeze comes, usually around Halloween. Basil won't tolerate a frost, so I go out and cut down all the basil I have left and begin making pesto until I've used it all. I almost always end up with enough in my freezer to last me until I can get more basil growing the next spring.
Enjoy!
(click here to read the full post)
Tuesday, June 17, 2008
Through the Autism Filter
I don't write about autism very often. This is because it is a very difficult and very subjective experience, and is incredibly difficult to describe. Sometimes I really want to blog about it simply to document and share such an incredibly world-altering experience. I also want to take some steps to remember it all. There are times when a PTSD response causes us to truly and honestly blank out some portion of our lives.
I want to emphasize that I specifically separate "autism" from "Matthew." Matthew is a wonderful kid and I will write about both him and Sarah quite often. But he is not synonymous with autism. Autism is a filter through which our whole extended family experiences the world. And what a wild and weird filter it is.
Feel free to ask me questions about it. No questions are stupid. I will explain as best I can whatever you wish to know about it. Other than that, I'll only offer up specific instances where our worldview gets rocked by this roller coaster.
I'll conclude with a simple story from several years ago that only today resurfaced to give me a little perspective right when I needed it:
He didn't speak at all until he was well over 4 years old. The world was a confusing and frustrating place for him, and he mostly just screamed about it. He had no way of communicating what he wanted or needed. There was just the screaming.
It was well into his 4th year that we managed to teach him how to use his first verbal tool:
"I need some help." It didn't come easily, when it finally happened, it reduced the screaming a lot. He finally had some way get a problem solved.
A handful of other individual words came along the way, but somewhere in his 5th year, he identified his second real tool:
"Hey, that's mine." (he's a twin, can you tell?)
During his 6th year, he added another one: "I do no want to!"
Of course he says a lot more than these things now, but almost all of it is distorted in a uniquely autistic way so that it rarely counts as real communication. Real communication means that he's generating original speech with real context in an attempt to convey something to another person. 95% of what he says even now doesn't really qualify.
But these three statements do count. Look at them again and think about how simple yet powerful these tools are in getting through our lives, whether we are autistic or not:
"I need some help."
"Hey, that's mine."
"I do not want to!"
I know I use these same tools frequently. How do you use them?
(click here to read the full post)
I want to emphasize that I specifically separate "autism" from "Matthew." Matthew is a wonderful kid and I will write about both him and Sarah quite often. But he is not synonymous with autism. Autism is a filter through which our whole extended family experiences the world. And what a wild and weird filter it is.
Feel free to ask me questions about it. No questions are stupid. I will explain as best I can whatever you wish to know about it. Other than that, I'll only offer up specific instances where our worldview gets rocked by this roller coaster.
I'll conclude with a simple story from several years ago that only today resurfaced to give me a little perspective right when I needed it:
He didn't speak at all until he was well over 4 years old. The world was a confusing and frustrating place for him, and he mostly just screamed about it. He had no way of communicating what he wanted or needed. There was just the screaming.
It was well into his 4th year that we managed to teach him how to use his first verbal tool:
"I need some help." It didn't come easily, when it finally happened, it reduced the screaming a lot. He finally had some way get a problem solved.
A handful of other individual words came along the way, but somewhere in his 5th year, he identified his second real tool:
"Hey, that's mine." (he's a twin, can you tell?)
During his 6th year, he added another one: "I do no want to!"
Of course he says a lot more than these things now, but almost all of it is distorted in a uniquely autistic way so that it rarely counts as real communication. Real communication means that he's generating original speech with real context in an attempt to convey something to another person. 95% of what he says even now doesn't really qualify.
But these three statements do count. Look at them again and think about how simple yet powerful these tools are in getting through our lives, whether we are autistic or not:
"I need some help."
"Hey, that's mine."
"I do not want to!"
I know I use these same tools frequently. How do you use them?
(click here to read the full post)
Sunday, June 15, 2008
Happy Father's Day
I miss my dad.
Happy Father's Day Dad. I am learning to play the guitar and I think of you every time I touch the strings. You would have loved my husband. He's a good father, too. You are both such bright stars in the landscape of what men can be. I miss my grandfather, too. He taught me to sit still long enough for a chipmunk to eat peanuts from my hand when I was 8. That's not easy. And I drink a toast to my stepfather too, who proved that parenthood could be chosen regardless of blood.
I wish I could bring you all together for one night and a glass of wine.
Cheers to all the fathers we know and love.
(click here to read the full post)
Happy Father's Day Dad. I am learning to play the guitar and I think of you every time I touch the strings. You would have loved my husband. He's a good father, too. You are both such bright stars in the landscape of what men can be. I miss my grandfather, too. He taught me to sit still long enough for a chipmunk to eat peanuts from my hand when I was 8. That's not easy. And I drink a toast to my stepfather too, who proved that parenthood could be chosen regardless of blood.
I wish I could bring you all together for one night and a glass of wine.
Cheers to all the fathers we know and love.
(click here to read the full post)
Wednesday, June 11, 2008
Attention Margarita Sisters
I feel we lack a symbol that proclaims our calling, especially since one of our sisters is now thousands of miles away.
With that in mind, check this out.
Discuss amongst yourselves.
(click here to read the full post)
With that in mind, check this out.
Discuss amongst yourselves.
(click here to read the full post)
Tuesday, June 10, 2008
In which I divulge my sources...
...of awesome earrings.
Go ahead, tell me I'm a dork, it's true.
I do love these earrings, though. The long, dramatic ones. These are two jewelry artists who make wildly unique, groovy stuff, often using vintage materials.
Leaves of Glass
Adorn You
Also, if you haven't heard of Etsy, it's a site devoted to artists and crafters who handmake their goods. It's da bomb.
And Michelle? This is totally you.
(click here to read the full post)
Go ahead, tell me I'm a dork, it's true.
I do love these earrings, though. The long, dramatic ones. These are two jewelry artists who make wildly unique, groovy stuff, often using vintage materials.
Leaves of Glass
Adorn You
Also, if you haven't heard of Etsy, it's a site devoted to artists and crafters who handmake their goods. It's da bomb.
And Michelle? This is totally you.
(click here to read the full post)
Saturday, June 7, 2008
Saturday Recipe: "Rock-amole!"
I have been practicing the art of guacamole since junior high school. I'm not even kidding. Think of all the "research" I've had to eat in those years!
Rock-amole!
2 large ripe avocados (not almost ripe, gotta be ripe) or 4 little ones.
1/4 cup finely diced yellow onion
1/2 cup diced ripe tomato
1 lime
1 tbsp diced garlic (I use the kind that comes in a jar)
2 tbsp chopped cilantro (optional)
Remove the seeds and skins of the avocado and mash them in a medium bowl. The degree of mashing depends on how you like it. I like for mine to have small chunks still in it.
Add the garlic and onion and stir. Squeeze about 1/2 the lime over the whole mix. Stir that really well so the lime gets mixed in evenly. (Save the other 1/2 of the lime for your margaritas!) Add the tomato, cilantro, and a small amount of salt. I skip cilantro usually, since I don't use it for much else and I hate buying a huge bundle and wasting most of it, but it's a nice touch if you have some.
Cover and place in the refrigerator for at least 30 minutes before serving. This lets the flavors "get together" in the mix, and allows the garlic and salt to do something magical that makes it incrementally better every minute that you wait. This is also why you only use a little salt in the previous step. The flavors change, and you might over-salt it if you do it too early.
When you're ready serve, stir the mix again and taste it. At this point, add salt to your liking.
Serve with chips and margaritas!
(click here to read the full post)
Rock-amole!
2 large ripe avocados (not almost ripe, gotta be ripe) or 4 little ones.
1/4 cup finely diced yellow onion
1/2 cup diced ripe tomato
1 lime
1 tbsp diced garlic (I use the kind that comes in a jar)
2 tbsp chopped cilantro (optional)
Remove the seeds and skins of the avocado and mash them in a medium bowl. The degree of mashing depends on how you like it. I like for mine to have small chunks still in it.
Add the garlic and onion and stir. Squeeze about 1/2 the lime over the whole mix. Stir that really well so the lime gets mixed in evenly. (Save the other 1/2 of the lime for your margaritas!) Add the tomato, cilantro, and a small amount of salt. I skip cilantro usually, since I don't use it for much else and I hate buying a huge bundle and wasting most of it, but it's a nice touch if you have some.
Cover and place in the refrigerator for at least 30 minutes before serving. This lets the flavors "get together" in the mix, and allows the garlic and salt to do something magical that makes it incrementally better every minute that you wait. This is also why you only use a little salt in the previous step. The flavors change, and you might over-salt it if you do it too early.
When you're ready serve, stir the mix again and taste it. At this point, add salt to your liking.
Serve with chips and margaritas!
(click here to read the full post)
Thursday, June 5, 2008
an example of why he's awesome
I got back from lunch and sat down at my computer prepared for what would surely be a painful and soul-crushing 2-hour conference call. I unlocked my screen, and here's what I see in my instant message window from my sweetie:
"I love you."
"I really love you a lot."
"really, like, a lot. Like as much as a peanut butter and jelly sandwich, maybe more."
"I love you totally more than peanut butter and jelly."
(click here to read the full post)
"I love you."
"I really love you a lot."
"really, like, a lot. Like as much as a peanut butter and jelly sandwich, maybe more."
"I love you totally more than peanut butter and jelly."
(click here to read the full post)
Wednesday, June 4, 2008
Of course you should surf the web with your credit card in your hand! ...plus some boots
If you are an American Airlines AAdvantage member and like most of us, greedily hoard your earned miles while fantasizing about future dream vacations, this will be of some use to you.
AA has a LOT of retail partners. Each retailer is willing to give you a certain number of miles for each dollar you spend online, IF you arrive on their site via the AAdvantage shopping page.
There's everything from Gap, Old Navy, Home Depot, and Barnes & Noble to wine, chocolate, DirectTV, Netflix, and, ahem...Zappos.
Step 1: go to this link - AAdvantage eShopping
Step 2: find the site you want to shop and click it. (There's a link in the left column that says "see all merchants.")
Step 3: you will have to sign in to your AAdvantage account on the way to the shopping experience. That's a good thing. That means they will automatically apply your points as soon as you've completed your purchase.
Remember: You always have to come through that page first on your way to EACH merchant, EVERY time. As far as I know, there's no way to call them up and beg for points if you forget and just go directly to the retailer's site.
BONUS: If you check out and pay using an AAdvantage credit card, you can earn points again on the same purchase.
I have not yet caved to the compulsion to buy the coveted boots. It feels so indulgent. Should I?
(click here to read the full post)
AA has a LOT of retail partners. Each retailer is willing to give you a certain number of miles for each dollar you spend online, IF you arrive on their site via the AAdvantage shopping page.
There's everything from Gap, Old Navy, Home Depot, and Barnes & Noble to wine, chocolate, DirectTV, Netflix, and, ahem...Zappos.
Step 1: go to this link - AAdvantage eShopping
Step 2: find the site you want to shop and click it. (There's a link in the left column that says "see all merchants.")
Step 3: you will have to sign in to your AAdvantage account on the way to the shopping experience. That's a good thing. That means they will automatically apply your points as soon as you've completed your purchase.
Remember: You always have to come through that page first on your way to EACH merchant, EVERY time. As far as I know, there's no way to call them up and beg for points if you forget and just go directly to the retailer's site.
BONUS: If you check out and pay using an AAdvantage credit card, you can earn points again on the same purchase.
I have not yet caved to the compulsion to buy the coveted boots. It feels so indulgent. Should I?
(click here to read the full post)
Tuesday, June 3, 2008
For the photographers and photo-appreciators
For the photographers and photo-appreciators, this is a fantastic photography project:
3191: A Year of Evenings
It's a daily photo blog put together by two women who live 3191 miles apart who each take a photo every evening and post them in pairs.
Last year, they did a similar project but it was about mornings. That has been turned into a book you can learn about here: www.3191ayearofmornings.com
It's one of the handful of blogs that I like to check out almost every day.
(click here to read the full post)
3191: A Year of Evenings
It's a daily photo blog put together by two women who live 3191 miles apart who each take a photo every evening and post them in pairs.
Last year, they did a similar project but it was about mornings. That has been turned into a book you can learn about here: www.3191ayearofmornings.com
It's one of the handful of blogs that I like to check out almost every day.
(click here to read the full post)
Sunday, June 1, 2008
I know, it's really Sunday
I should have posted my Saturday Recipe, um... on Saturday, but I didn't. It was a busy weekend, and I'm also in denial about the fact that it's now Sunday evening. Better late than never?
(click here to read the full post)
(click here to read the full post)
Saturday Recipe: "Black Bean Burger"
This is a nice basic recipe that can be upgraded in lots of different ways, depending on what you're in the mood for. You should make these at least an hour before you intend to cook or grill them.
1 can of plain black beans, drained and mashed
1 cup of breadcrumbs
2 eggs
3 tbsp tomato paste
1/2 cup shredded cheese (the type depends on your choice of cuisine)
If you're going with Mexican theme:
choose a mild cheddar or jack cheese, or a blend
1/4 cup finely chopped onions
1/4 cup chopped green chiles
2 tsp taco seasoning
If you're going with an Italian theme:
choose either Parmesan, mozzarella, or a little of both
a few pinches of chopped fresh herbs like basil and oregano
a small amount of chopped roasted garlic according to your taste (I like the kind already chopped in a jar)
Use your imagination on the "extras." I'm sure Feta would make an awesome addition.
Mash the beans in a bowl first. You don't have to mash them very thoroughly, just enough to make the mix kind of mushy. Add all of the other ingredients except the breadcrumbs and mix everything completely. Slowly start to add in breadcrumbs. The key here is that you need the breadcrumbs to help the whole thing stick together, but if the mixture gets too dry, it will crumble in your pan or grill. You want to add just enough breadcrumbs to make the mixture thick and sort of stiff, but still too soft and gooey to form into patties. If you accidentally add to much breadcrumbs, you can add another small amount of scramble egg to add more moisture.
Put the whole bowl in the refrigerator for at least 30 minutes before you're ready to cook. This will allow the breadcrumbs to soak up the moisture and bring the mix to a consistency that you can form into patties.
Once the mix is chilled, make patties and try to keep them slightly thick. If they are too big or thin, they will crumble. If you lay them out on a plate or waxed paper, you can spray them lightly with olive oil to keep them from sticking to your cooking surface.
Cook them immediately before they get too warm. They don't need to cook nearly as long as a meat patty, so watch them closely. You just want the outside lightly browned, and the center hot but not dried out. The length of time it would take varies depending on what you're using to cook them.
These taste great on a bun just like any other burger, but they are also great on their own.
There you go. Tasty, healthy, and vegetarian. Yum!
(click here to read the full post)
1 can of plain black beans, drained and mashed
1 cup of breadcrumbs
2 eggs
3 tbsp tomato paste
1/2 cup shredded cheese (the type depends on your choice of cuisine)
If you're going with Mexican theme:
choose a mild cheddar or jack cheese, or a blend
1/4 cup finely chopped onions
1/4 cup chopped green chiles
2 tsp taco seasoning
If you're going with an Italian theme:
choose either Parmesan, mozzarella, or a little of both
a few pinches of chopped fresh herbs like basil and oregano
a small amount of chopped roasted garlic according to your taste (I like the kind already chopped in a jar)
Use your imagination on the "extras." I'm sure Feta would make an awesome addition.
Mash the beans in a bowl first. You don't have to mash them very thoroughly, just enough to make the mix kind of mushy. Add all of the other ingredients except the breadcrumbs and mix everything completely. Slowly start to add in breadcrumbs. The key here is that you need the breadcrumbs to help the whole thing stick together, but if the mixture gets too dry, it will crumble in your pan or grill. You want to add just enough breadcrumbs to make the mixture thick and sort of stiff, but still too soft and gooey to form into patties. If you accidentally add to much breadcrumbs, you can add another small amount of scramble egg to add more moisture.
Put the whole bowl in the refrigerator for at least 30 minutes before you're ready to cook. This will allow the breadcrumbs to soak up the moisture and bring the mix to a consistency that you can form into patties.
Once the mix is chilled, make patties and try to keep them slightly thick. If they are too big or thin, they will crumble. If you lay them out on a plate or waxed paper, you can spray them lightly with olive oil to keep them from sticking to your cooking surface.
Cook them immediately before they get too warm. They don't need to cook nearly as long as a meat patty, so watch them closely. You just want the outside lightly browned, and the center hot but not dried out. The length of time it would take varies depending on what you're using to cook them.
These taste great on a bun just like any other burger, but they are also great on their own.
There you go. Tasty, healthy, and vegetarian. Yum!
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