black bean cakes

 

from cooking light magazine, september 2012 (i strongly dislike cilantro and <3 roasted red peppers... see what i did there?)

3 T canola oil, divided
5 large eggs, divided 
1 (15-oz) can black beans, rinsed and drained 
1/2 C panko, divided 
1/4 C finely chopped green onions 
2 T chopped roasted red pepper 
3/4 tsp ground cumin 
1/4 tsp kosher salt 
1/4 tsp ground red pepper 
1 garlic clove, minced

1.  Place 1 tablespoon canola oil, 1 egg, and beans in a food  processor. Pulse 20 times or until mixture becomes a coarsely chopped  paste. Combine bean mixture, 5 tablespoons panko, onions, and next 5  ingredients in a bowl.

2.  Place 3 tablespoons panko in a dish. Divide bean mixture into 4  equal portions. Shape each into a 3/4-inch-thick patty; dredge in panko.

3.  Heat a nonstick skillet over medium-high heat. Add 4 teaspoons canola  oil. Add patties; cook 3 minutes on each side. Remove from pan. Wipe pan  clean. 

4.  Add remaining 2 teaspoons canola oil. Crack 4 eggs into skillet.  Cover and cook 4 minutes. Remove from heat.

5.  Serve eggs on top of cakes with a fresh spring green salad on the side.  NOMS.

i actually used my hand blender instead of a food processor.  the one i use for making drinks.  and pumpkin puree.  and soup.  and sour cream.  i love that thing.

this recipe could make 6 servings, smaller cakes.  i, of course, had to double it.  :)

crispy crunchy crust outside; creamy, spice black beans inside.  like gourmet round french fries. we will see how the leftovers stand up overnight.  the kids want to eat more for breakfast. 

pulled pork tostadas

 

so i goofed and accidentally bought corn tortillas instead of tostadas.  tostadas (if you are not paying attention) will be like a crispy corn chip pizza crust.  crisped corn tortillas will be like mini corn soft tacos.  your choice.

i already had the pulled pork on hand leftover from that fantasmagorical birthday party last month.  i couldn' ttell it had been frozen... it was still that good.  so i am skipping the ingredients to make that part. based loosely on an ad from the national pork board in september 2012 cooking light magazine, page 36

1-1/2 lb pulled pork, finely shredded
juice of 3 limes
2 Tbsp canola or other neutral flavored oil
6-8 C finely shredded cole slaw mix
1 tsp country herb mix (thyme, parsley, oregano)
dash of garlic salt
1/4 thinly sliced red onion
1 C sour cream
**1/2 canned chipotle pepper, seeded & minced
(i don't do spicy.  i used 1/2 roasted red pepper, finely chopped)
diced fresh tomatoes
salt & pepper to taste

1.  combine slaw mix, red onion, spices, oil & lime juice in a bowl.  set aside.
2.  combine chipotle/red pepper and sour cream.  salt  pepper to taste.
3.  crisp tortillas.
4.  pile pulled pork, then slaw onto tostadas.  top with sour cream mix and tomatoes.
5. devour.

it was so good i want it to be dinner time again so i can have more.
it was so good i want to roll in it. it was that melonfarming good.

cordially, brain

 

dear left hand,

this letter is to inform you that your failure to maintain a grip on the coffee mug this morning was out of line. your negligence caused coffee to spill from the aforementioned mug onto both the day's to-do list and the grocery list, as well as the table and a fresh placemat. your failure also caused minor burns to the right hand, who must be commended for not only gripping the mug properly, but doing so in a catastrophic situation while preventing further spillage and injury to the rest of the body. you are now reminded that you are, in fact, ambidextrous and able to complete menial tasks such as holding coffee mugs. let us hope that this infraction is singular in nature. we look forward to continued use in the future and better attention to detail.

cordially,

brain