Black Bean Burgers

Happy Memorial Day! As a preface to this recipe, I feel the need to make my vegetarian speech. Because if you're like my husband, you're taking one look at this recipe and thinking, "What? No beef?". Not today, folks. But here's the thing. I really like meat. I sincerely appreciate a juicy beef burger. Properly prepared, quality beef can be divine. But you can't live on beef alone. Or you shouldn't at least. Please don't. So I like to switch it up and have some meat-less options in my recipe box. Healthy tasteful vegetarian alternatives.

While I'd be unlikely to ever permanently give up meat (I think there is an important place for it in a well-balanced diet), I fully embrace meat-free cooking. So that's what brings us to this black bean burger. I've been on the search for a suitable veggie/bean burger for a while now, and several recipes I encountered didn't pass the test. They were too soggy and didn't form well into patties or were just tasteless. But this burger really surprised me. It held together amazingly well and was a snap to grill. Piled on a homemade wheat bun with lettuce, cheddar, avocado, and fresh salsa, it was a meatless wonder. I admit, the texture is not quite the same. The bean burger is much softer (or shall I say mushier) than a beef one. And tends to sneak out the sides of the bun while you're devouring it. But I didn't mind the mess, because I was having a grand time eating it.

I suspect these could be made ahead of time and formed into patties and refrigerated several days or even frozen before cooking. If you freeze them, let me know how that goes. You can buy prepared salsa (or even use ketchup) to spoon on top, but I highly suggest making some of your own fresh pico (see recipe here).

INGREDIENTS
2 (14-oz.) can black beans, drained and rinsed
3 Tbsp. plain nonfat yogurt (I used Greek)
1/3 cup plain dry breadcrumbs (I used whole wheat)
2 tsp. ground cumin
1 tsp. Mexican oregano
1/4 tsp. cayenne pepper
1/4 tsp. smoked paprika
generous pinch of sea salt
1/4 cup fresh cilantro, finely chopped
1 lime

4 whole wheat hamburger buns (I used these light brioche hamburger buns)
lettuce
avocado, thinly sliced
sharp cheddar, thinly sliced
salsa or pico de gallo

DIRECTIONS
1. Pulse 1 can of beans in a food processor with the yogurt, bread crumbs, cumin, oregano, cayenne, smoked paprika, and salt until a coarse puree forms. Transfer to a bowl and stir in the second can of beans and the cilantro. Add a squirt or two or lime juice to create a mixture that holds together well. Form into four patties. (At this point you can refrigerate them until ready to use.)

2. Preheat an outdoor grill or indoor grill pan to medium-high heat. Coat the grill with cooking spray before placing the burgers on the grill. Cook until the outsides are crisp and lightly browned. Place the cheese on the burgers several minutes before they are done to allow the cheese to melt. Place each burger on a bun and top with lettuce, avocado, and salsa.

Makes 4 large burgers.

(Adapted from The Kitchen Sink, originally from Gourmet)

Broiled Rockfish with Thai Coconut-Curry Sauce

I discovered rockfish at a restaurant here in Richmond. Rockfish are more commonly known as striped bass and are found along the Atlantic coast. It happens to be the state fish of Maryland, Rhode Island, South Carolina, New York, and New Hampshire. (Virginia's is the Brook Trout- never heard of it.) Since we're in such proximity to their habitat, fresh rockfish is found on a lot of local menus. And I quite like it. It's a white fish that's slightly meaty, but still flakey.

This recipe would also be excellent with tilapia, mahi, or flounder (another white, mild, flakey fish I recently discovered- a new favorite!). Lets be honest this Thai Coconut-Curry sauce would taste good on just about anything. For the fish-fearing, even chicken would be a hit. The sauce takes all of five minutes to prepare and the fish cooks almost as fast. Serve it over a bed of brown rice with a squirt of lime.

INGREDIENTS
4 (6-oz.) rockfish, tilapia, mahi, or flounder fillets
dark sesame oil
2 tsp. fresh ginger, minced
2 cloves garlic, minced
1 cup red bell pepper, finely chopped
1 cup green onions, thinly sliced
1 tsp. curry powder
2 tsp. red curry paste
1/2 tsp. ground cumin
4 tsp. low-sodium soy sauce
1 Tbsp. brown sugar
salt and freshly ground black pepper
1 (14-oz.) can light coconut milk
2 Tbsp. fresh cilantro, chopped

brown basmati rice, cooked for serving
lime wedges, for serving

DIRECTIONS
1. Preheat oven broiler. Line a baking sheet with aluminum foil and lightly grease with cooking spray.

2. Heat a drizzle of sesame oil in a large skillet over medium heat. Add ginger and garlic and cook 1 minute. Add the bell peppers and onions and cook 1 minute. Stir in curry powder, curry paste, and cumin and cook 1 minute. Add the soy sauce, sugar, and coconut milk, bring to a simmer (do not boil). Remove from the heat and stir in the cilantro. Season to taste with salt.

3. Place the fish on the prepared baking sheet. Brush each fillet with a little sesame oil and season with salt and pepper. Place under the broiler for about 7 minutes, or until the fish flakes easily with a fork (cooking times will vary depending on the size and type of fish used). Serve on a bed of rice with sauce and lime wedges.

Serves 4.

(Adapted from Cooking Light)

Grilled Pineapple Chicken Quesadillas

Pioneer Woman posted this recipe a week or so ago and I couldn't take my eyes off of it. We all know I go weak in the knees over anything oozing with cheese. And then there was the fresh grilled pineapple, the cilantro, the tangy barbecue sauce. All things I live for. Grilled together between crisp flour tortillas- it was a magnificent hot sticky mess. While I enjoyed the tang from the barbecue sauce, you could leave it out and they would still be insanely flavorful. I got bold and used whole slices of jalapeno (seeds and all). In combination with our semi-spicy barbecue sauce, these quesadillas definitely had some zing. Go for the jalapeno rounds. You can handle it!

INGREDIENTS
4 whole wheat flour tortillas
1 cup pineapple, sliced
1 boneless, skinless chicken breast half
Cajun seasoning
salt and freshly ground black pepper
1 1/2 cup Monteray Jack cheese, grated
1/2 jalapeno, sliced into rounds
fresh cilantro, chopped
barbecue sauce (optional)
sour cream, for serving
pico de gallo, for serving

DIRECTIONS
1. Preheat indoor grill pan to medium-high heat. Grill pineapple slices several minutes on each side. Sprinkle the chicken with Cajun seasoning, salt, and pepper. Grill the chicken until the juices run clear. Let rest several minutes before slicing. Toss the chicken with barbecue sauce to coat (optional).

2. Sprinkle half of the cheese over two tortillas. Top each with half of the grilled chicken, half of the grilled pineapple, and half of the jalapeno rounds. Sprinkle with cilantro and top with the remaining cheese. Place the second tortillas on top.

3. Grill on preheated grill pan or panini press until the outside is crisp and the cheese has melted. Slice and serve with sour cream and pico de gallo.

Makes 2 quesadillas.

(Adapted from Pioneer Woman)

Strawberry Banana Cream Pie

I just had to sneak in one last strawberry dessert before the local strawberry season ended. I picked up a plump juicy basket of berries at the farmers market on Saturday morning and on Sunday I set about to make this strawberry-banana cream pie. While I consider myself somewhat experienced at baking (I've been baking much longer that I've been cooking), I'd never made a custard before, so this recipe was new territory for me. It made me nervous. At first glance I thought, "oh my, there's so many steps!", which is true. This pie took some careful planning and the better part of the afternoon to pull off. But some things are just worth it! What better way to spend my last day without school pressures (I started back to classes yesterday) than in a cute apron in my sunny kitchen baking?

These are my words of wisdom on this recipe:

If at all possible, use a food processor to create the crust (Cuisinart has made my life so much simpler!)
Don't overbake the crust (next time I'll remove the foil after 20 minutes and then only bake it for several more minutes until it is lightly browned- because it turned out slightly firmer than I'd prefer)
Commit all of your attention to the custard (it would be easy to scorch and a smooth creamy filling really makes this dessert)
Find the freshest ripest berries
Wait to assemble the pie until soon before serving (while all three parts can be made ahead of time, last-minute assembly prevents sogginess)

And that's it! All it takes is a little time and confidence (you can always fake it) to make this rich and delicious pie.

INGREDIENTS
For the tart crust:
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1/4 tsp. salt
8 Tbsp. (1 stick + 1 Tbsp.) cold unsalted butter, cut into cubes
1 large egg yolk

For the custard filling:
2 cups whole milk
6 large egg yolks
1/2 cup light brown sugar
1/3 cup cornstarch, sifted
pinch of salt
1 tsp. pure vanilla extract
3 Tbsp. unsalted butter

2 ripe bananas, sliced
10 strawberries, sliced

For the whipped topping:
1 cup heavy whipping cream
2 Tbsp. powdered sugar
1 tsp. pure vanilla extract

DIRECTIONS (directly from Joy the Baker)
1. To make the tart crust:
Put the flour, powdered sugar and salt in a food processor fit the the blade attachment. Pulse a few times to combine. Scatter the pieces of cold butter over the dry ingredients and pulse until the butter is coarsely cut in. There will be pieces of butter that are the size of oatmeal flakes and butter the size of peas. Beat the egg yolk with a fork and add a little of the egg yolk at a time to the flour mixture. Pulse for 10 seconds at a time. When the egg is in, process in longer pulses until the dough forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that may have escaped mixing.

Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and the sides of the pan. Press the crust so that the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes before baking.

Preheat the oven to 375 degrees F. Butter the shiny side of a piece of foil and fit the foil, butter side down, tightly against the frozen crust. Put the tart pan on a baking sheet and bake for 25 minutes. Carefully remove the foil. If the crust is puffed, gently press it down with your fingers.

Bake the uncovered crust for 8 to 10 more minutes (mine only needed 4-5 more minutes, and I might take it out even sooner next time) on the baking sheet. Keep an eye on the crust. It will brown quickly.

Remove from the oven and allow to cool completely before filling.

2. To make the filling:
Bring the milk to a boil in a small saucepan.
In a large, heavy-bottom saucepan, whisk the yolks together with the brown sugar, cornstarch and salt until well blended and thick. Whisking without stopping, drizzle about 1/4 cup of the hot milk into the egg mixture, warming the eggs so they don’t cook and curdle. Still whisking, slowly add the rest of the hot milk in a steady steam.

Place the pan over medium heat and, whisking constantly (make sure to get the edges of the pan), bring the mixture to a boil. Boil, still whisking for one minute before removing from the pan from the heat. Mixture will be thick and silky. Be warned, once the mixture starts to boil, it will thicken very quickly. Don’t be afraid to remove the pan from the flame to whisk it smooth.

Whisk in the vanilla extract. Let stand for 5 minutes then whisk in the butter, stirring until fully incorporated and the custard is smooth and silky. Transfer custard to a medium bowl. Cover with plastic wrap so that the plastic touches the surface of the custard and refrigerate until cold throughout. Custard can be refrigerated up to three days.

When ready to assemble the pie, slice bananas and strawberries into thin, round slices.

Whisk the cold custard to loosen. Add a handful of banana slices. Stir.
Arrange a thin layer of banana slices on the bottom of the tart shell. Arrange a thin layer of strawberries atop the bananas. Reserve some strawberries for topping the pie. Top with banana custard. Smooth out a refrigerate while you make the whipped cream.

3. To make the whipped cream topping:
With a hand mixer in a large bowl, beat heave cream until it just starts to thicken. Add powdered sugar and vanilla extract. Continue to beat until the cream holds stiff peaks. With a rubber spatula, spoon whipped cream onto banana cream pie filling. Top with sliced strawberries.

Serve pie immediately or refrigerate for several hours before serving. This pie is best served the day it is made, but also isn’t too shabby the next day for a breakfast treat.

Makes a 9-inch round pie.

(Adapted from Joy the Baker, originally adapted from Dorie Greenspan)

Adobo Marinated Pork Tenderloin with Grilled Pineapple Salsa

Dustin can vouch that I'm full of suspicion. I hesitate to believe the promises of a politician (can you blame me?), I don't trust our GPS (it has been wrong in the past), I always purchase delivery confirmation because I doubt the responsibility of the USPS (they've lost my mail before), I'm leery of the reading on my meat thermometer (which leads to a lot of tiny incisions in our dinner) and I constantly debate the directions when I'm following a recipe. (Luckily, this lack of confidence-or stubbornness-has saved quite a few desserts in the past. Either my oven is piping hot or the rest of the world is wrong, because my baked goods never take as long to cook.)

This time it was the marinade. I suspected that one hour was not nearly long enough to produce a tender juicy pork tenderloin. So I read user reviews and weighed my options. It couldn't hurt to bathe the pork for a few extra hours, could it? But then I'd never find out if the recipe was actually right. So on a rare whim, I went with it. I followed the recipe exactly and guess what? One hour was enough! Cooking Light was right- and my fears were wrong. This savory pork loin was incredibly moist and flavorful! Topped with a freshly grilled pineapple and sweet pepper salsa it was fantastic. It makes a healthy, light, and refreshing summer meal. Trust me!

INGREDIENTS
Pork Tenderloin:
2 lb. pork tenderloin
1 cup freshly squeezed lime juice (about 8 limes)
6 cloves garlic, minced
2 tsp. freshly ground black pepper
2 tsp. ground cumin
2 tsp. Mexican oregano
1 1/2 tsp. sea salt
extra virgin olive oil
fresh cilantro, chopped (for serving)
green onions, sliced (for serving)

Grilled Pineapple Salsa:
1 large pineapple, cut into 1 inch wide strips
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 jalapeno, minced
1/2 red onion, diced
1/2 cup fresh cilantro, chopped
1 lime, juiced
2 tsp. brown sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. To make the marinade, in a small bowl, whisk to combine the lime juice, garlic, pepper, cumin, oregano, and salt. Place the pork tenderloin in a plastic ziploc bag and pour the marinade over the pork. Refrigerate 1 hour.

2. To make the pineapple salsa, preheat an outdoor drill or indoor grill pan to medium-high heat. Spray the grill with cooking spray and grill the pineapple strips and the bell peppers for several minutes on each side. Cool before dicing the pineapple and peppers. In a large bowl, toss to combine the pineapple, peppers, jalapeno, onion, cilantro, lime juice, and brown sugar. Season to taste with salt and pepper. Serve warm or refrigerate until ready to serve (I recommend letting it come to room temperature before serving).

3. To grill the pork, preheat an outdoor grill or indoor grill pan to medium-high heat. Discard the marinade. Brush the pork with olive oil and place on the grill. Cook until the pork is only slightly pink (the original recipe recommends an internal temperature of 160 F, but I find this a little too well done). Remove from the grill and let rest at least 5 minutes before slicing. Serve topped with grilled pineapple salsa.

Serves 4-6.

(Adapted from Cooking Light)

Garlic Hummus, Revisited

It wasn't too long ago that I first posted this recipe. Since I feel I've improved upon it since then, and I'm plum out of other recipes to post, I'm bringing it back! We returned from our "Southern shores" (that's what I'm naming it) vacation last night. This is the first thing I've made since our return. When we got home last night we were starving and grocery-less, so we visited one of my favorite Richmond restaurants- Cous Cous. They have an extensive Mediterranean-Moroccan menu, and even though we've dined there multiple times, we've only had the chance to try a fraction of the selection of tapas. This time we went for the hummus platter. Why I'd never ordered it before, I do not know, because it is absolutely amazing! Their hummus is smooth and garlicky, served with warm pita bread and toasted pine nuts. The best hummus I've ever had. So naturally I had to try and replicate it at home. I just made a few minor tweaks to my previous recipe. And it turned out really good! Much cheaper too. Next time I'm going to try adding a few dashes of cumin and see how it affects the flavor. Hummus is delicious served with warm pita bread or crunchy fresh vegetables for dipping or spread on a sandwich or wrap.

3/20/10: I buy a tub of hummus almost every week from the grocery store, so it's about time I tried making my own! It's so simple. And thanks to the help of my handy food processor- fast. Hummus can be made a million different ways. Everybody has their own tastes and preferences. So I say, to each his own. If you want more bitter tahini- go for it. Use more garlic, or less lemon. Really, this recipe is easily adaptable. It's a starting place. Adjust it however you want. This combination did it for me.

Garlic Hummus

INGREDIENTS
1 (14 oz.) can chickpeas (garbanzo beans), drained and rinsed
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. tahini (sesame seed paste)
1 Tbsp. extra virgin olive oil + extra to drizzle on top
1 clove garlic
1/2 tsp. kosher salt (more or less to taste)
cumin, to taste (optional)
freshly ground black pepper, to taste
paprika, for garnish
fresh parsley, for garnish

DIRECTIONS
1. Combine chickpeas, lemon juice, tahini, olive oil, and garlic in a food processor and blend until smooth. Add several tablespoonfuls (about 1/4 cup) of water until you reach the desired consistency. Season to taste with salt, pepper, and cumin (optional). Place in a serving bowl and garnish with paprika and parsley (both optional).

Roasted Red Pepper Hummus:
Same as above, except add 1 whole roasted red pepper. (You will probably not need to add any water because the roasted red pepper will be very moist.)

Makes about 2 cups.

(Adapted from All Recipes)

Poppy Seed Chicken Salad

For some time I've wondered why poppy seeds taste so good. They're the miniature seeds of the opium poppy, sold as a spice and used as bagel toppings, in baked goods, and sprinkled over salads. So what's really in a poppy seed? I had to do some research (a.k.a. Google) to determine what they're made of. A full tablespoonful of poppy seeds provides 45 calories. Broken down that's approximately 4 grams of fat (mostly the good kinds), almost 2 grams of protein, and another 2 grams of fiber! The fat explains something. Things don't usually taste amazing for no reason. But overall they are surprisingly nutritious. Along with the protein and fiber they contain significant amounts of calcium, potassium, magnesium, phosphorus (think healthy heart and bones), thiamine and folate (healthy babies), and trace amounts of Vitamin C, copper, iron, and zinc. Who know that there was so much goodness packed into these little beads of flavor?!

Since we're spreading a tablespoonful over a dish that potentially serves 8, you're sharing the wealth. But every little bit of nutrition counts. I lightened this chicken salad by using half yogurt and half mayonnaise. The herbs and seasonings can of course be adjusted to taste. Make a big bowlful to keep in the fridge and you can have poppy seed chicken salad  pitas all week for lunch!

INGREDIENTS
2 lbs. boneless skinless chicken breast, cooked and diced or shredded (about 4 large chicken breast halves)
6 Tbsp. mayonnaise
6 Tbsp. nonfat plain Greek yogurt
1 Tbsp. Dijon mustard
1/2 lemon, juiced
1 stalk celery, chopped (optional)
1/2 cup red onion, minced
1/2 cup sliced almonds, toasted
1/2 cup dried apricots, chopped (or more to taste)
1 Tbsp. poppy seeds
1/4 cup fresh chives, chopped
2 Tbsp. fresh parsley, chopped
2 tsp. fresh thyme, chopped (more or less to taste)
salt and freshly ground black pepper, to taste
lettuce, for serving
whole wheat pitas, for serving

DIRECTIONS
1. In a large bowl, whisk to combine the mayonnaise, yogurt, Dijon, and lemon juice. Stir in the chicken, celery, onion, almonds, apricots, poppy seeds, chives, parsley, and thyme. Season to taste with salt and pepper. Serve with lettuce in a warm whole wheat pita.

Serves 6-8.

(Adapted from Cinnamon Spice)

Zucchini, Sun-dried Tomato, and Olive Flatbread

This week I'm on break and out of the kitchen, and my mind seems to be taking a vacation as well. So I'm allowing myself to leave you with only a few words. These crunchy baked flatbreads were surprisingly delicious. As much as I love my thick and chewy pizza crust, sometimes I want a faster lighter option- and this is it! Flatbread or lavash is topped with thinly-sliced zucchini, sun-dried tomatoes, onions, olives, fresh oregano, and a sprinkling of Asiago and Pecorino Romano cheeses. A few minutes in a  hot oven and like magic these slimmed-down "pizzas" are a thin and crispy delight!

INGREDIENTS
flatbread or lavash (or pizza dough)
extra virgin olive oil
zucchini, very thinly sliced
salt and freshly ground pepper
shallots or red onion, thinly sliced
fresh oregano, chopped
black olives, sliced
sun-dried tomatoes packed in olive oil, drained and julienned
Pecorino Romano cheese, grated
Asiago cheese, grated

DIRECTIONS
1. Preheat oven to 400 F.

2. Lightly brush the surface of the flatbread/lavash/pizza crust with olive oil. Place a single layer of thinly sliced zucchini over the crust. Sprinkle with salt and pepper and drizzle with olive oil. Top with shallots or red onion, oregano, olives, sun-dried tomatoes, and the cheeses. Sprinkle with freshly ground black pepper.

3. Place on a baking sheet and bake in the preheated oven for 10-15 minutes until the flatbread is crisp, the zucchini is tender, and the cheese is bubbling. Slice and serve immediately.

(Adapted from Food Network)

Chocolate Chocolate Chip Cookies

Mid-week we had a chocolate crisis on our hands. Dustin needed his cocoa fix. I'm usually good for a bag of chocolate chips stuffed somewhere in the pantry and this time I was lucky enough to find cocoa powder in there as well. In an effort to tease my sweet-addict husband, I decided to make him cookies with a double dose of chocolate. Chocolate on chocolate should cure him of his complaints. The only problem was, once we discovered how good these were warmed in the microwave and dunked in vanilla ice cream (think brownie a la mode!) they didn't last long.

INGREDIENTS
1 cup butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 tsp. vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt
2 cups semi-sweet chocolate chips
1/2 cup walnuts, chopped (optional- I omitted)

 DIRECTIONS
1. Preheat oven to 350 F. Line or lightly grease a large baking sheet.

2. In a large bowl, cream together butter and sugar. Add the eggs and vanilla and beat until light and fluffy. In a separate bowl, whisk to combine the flour, cocoa powder, baking soda, and salt. Add the butter mixture and stir until well blended. Stir in the chocolate chips and walnuts (optional).

3. Drop by rounded spoonfuls onto the prepared baking sheet. Bake in preheated oven for about 8 minutes, until the tops are set. Remove from the oven to cool on a wire rack. Once cooled, store in an airtight container at room temperature or in the freezer. 

Makes about 4 dozen cookies.

(Adapted from All Recipes)

Garlic, Mushroom, and Asiago Burgers

Part of the fun of food blogging is the privilege and responsibility to name your dishes. Occasionally I go with a traditional title and other times I put a lot of thought and creativity into naming recipes. Sometimes I feel like a proud parent trying to pick out a name for my new baby. I know it's silly, but it can be that difficult! A name says a lot. I wouldn't want people to get the wrong impression of a recipe. An appealing name can draw a lot of attention... it can pique the interest of your ears and your taste buds!

I struggled to name this burger. Not wanting to confuse a reader, I avoided calling it simply a "mushroom burger", because it's topped with mushrooms, not made from them. And this is no ordinary mushroom-smothered beef burger. It's special, because it's blanketed in rich melted Asiago. Can't leave that out. And then you have to arrange all those descriptors into a title that is pleasing to hear. See what I mean? What a dilemma. Sometimes I'm grateful that I have time to worry about such mundane things. It means my life is pretty uneventful and for that I'm grateful!

By any name, this burger would still be deadly delicious! A little butter and a lot of garlic go a long way to create a succulent mushroom sauce. The salty cheese puts it over the top.

INGREDIENTS
1 lb. lean ground beef
sprinkling of salt, pepper, garlic powder, and dried onion flakes
4 whole wheat hamburger buns (I used these light brioche buns)
4 slices Asiago cheese
2 Tbsp. butter
4 cloves garlic, minced
8-10 oz. portobello or cremini mushrooms, thinly sliced
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat outdoor grill or indoor grill pan to medium-high heat.

2. Season the beef with a sprinkling of salt, pepper, garlic powder, and onion flakes. Gently work the meat with your hands to incorporate the spices. Form into 4 patties.

3. Melt the butter in a large skillet over medium heat. Add the garlic and mushrooms and saute for several minutes. Cover with a lid and continue cooking until the mushrooms are soft. Season to taste with salt and pepper.

4. Place beef patties on the grill. Several minutes before they are done, place a slice of cheese on each burger to allow the cheese to melt. Place on a warmed bun and top with a generous portion of the sauteed mushrooms. Serve immediately.

Makes 4 burgers.

(Adapted from Tasty Kitchen)

Mexican Bean Salad

In continuing with the Mexican theme, I bring you Mexican Bean Salad. Three beans- black, canellini, and kidney- are tossed with piquant peppers and onion, roasted corn, garlic, cilantro, and a zingy vinaigrette. I manipulated the original recipe slightly by using less vinaigrette (it was still more than enough) and way less sugar. I'm not sure you even need the sugar at all. Like many marinated dishes, this salad gets tastier the longer it sits. It makes a HUGE bowlful, but don't worry, every day it rests in the fridge it gets that much better! My approach was to pull up a bowl and dive in with a bag of baked tortillas chips.

INGREDIENTS
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can canellini beans, drained and rinsed
1 red bell pepper, diced
1 green bell pepper, diced
8 oz. frozen corn, defrosted (I used Trader Joe's roasted corn)
1 red onion, diced
1 serrano chili, seeded and minced
2 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp. organic cane sugar
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. freshly squeezed lime juice
1/2 tsp. salt (adjust to taste)
1/2 tsp. freshly ground black pepper (adjust to taste)
1 1/2 tsp. cumin
1/2 tsp. chili powder

DIRECTIONS
1. Toss to combine beans, peppers, corn, onions, chili, garlic, and cilantro in a large bowl. In a small bowl, whisk to combine olive oil, vinegar, sugar, lemon juice, lime juice, salt, pepper, cumin, and chili powder. Pour over the bean salad. Toss to coat. Adjust seasonings to taste. Refrigerate several hours before serving to allow the flavors to meld.

Serves 8.

(Adapted from All Recipes)

Mexican Beef Roast Tacos with Salsa and Guacamole

I'm a little late for Cinco de Mayo. Our Mexican food festivities extended through the weekend. On Sunday, on behalf of my mother, I made our family dinner. I have three sisters, two of whom (is that proper English?) are hard to feed. The youngest will eat almost anything- and I adore that quality! The older two (twins, actually), have picky palates and it frustrates me (but I still love them to death). So when I'm visiting home, the food I cook tends to be a little tamer. How can you go wrong with beef tacos?

This recipe was a hit! A slow-roasted beef shoulder is shredded and topped with homemade salsa and guacamole. We were going to be gone all afternoon so instead of roasting mine on the stove top or in the oven, I went with the slow cooker. If you link to the original recipe you can find out how to do it in 3 hours. The meat was tender and juicy. The guacamole was fresh and creamy. It was the salsa that surprised me the most. It called for canned tomatoes. I followed Tyler Florence's advice and used San Marzanos (which are unbelievable, trust me). I swear this salsa is so fresh and fabulous that you'd never know the tomatoes weren't picked yesterday. I want to eat this salsa every day. And I probably will- with the help of a food processor making it is so dang easy!

INGREDIENTS
2-3 lb. beef shoulder (chuck roast)
salt and freshly ground black pepper
2 Tbsp. extra virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-oz.) can crushed tomatoes (San Marzano recommended)
1 Tbsp. ancho chili powder
1 tsp. cayenne pepper (up to 1 Tbsp. to taste)
1 Tbsp. ground cumin
3 bay leaves
whole wheat flour tortillas, warmed for serving
cabbage or romaine lettuce, shredded for serving

Tomato Salsa:
1 (28-oz.) can whole tomatoes (San Marzano highly recommended), drained and juice reserved
1 small red onion, roughly chopped
1 serrano chili, stemmed and seeded
1 clove garlic, roughly chopped
2 limes, juiced
1/2 cup fresh cilantro, roughly chopped
salt and freshly ground black pepper, to taste
extra virgin olive oil, for drizzling

Guacamole:
5-6 ripe avocados, halved and pitted
3 limes, juiced
1 medium yellow onion, diced
1 clove garlic, minced
1-2 serrano chiles, minced (to taste)
1/2 cup fresh cilantro, finely chopped
salt and freshly ground black pepper, to taste
extra virgin olive oil, for drizzling
tomato, diced (optional)

DIRECTIONS
1. To prepare the beef, preheat the olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Add the garlic and onions and brown the beef on all sides until a nice crust forms and onions are tender. Transfer to a slow cooker. Add the crushed tomatoes, ancho chili powder, cayenne, cumin, and bay leaves. Cover and cook on high for 1 hour. Reduce heat to low and continue cooking 7-8 hours, until the meat is tender and falling apart. Shred with a fork, removing any grisly pieces. Season to taste with salt and pepper.

2. To prepare the salsa, pulse to combine the tomatoes, onion, chili, garlic, lime juice, and cilantro in a food processor. Add some of the reserved tomato juice if it is too thick. Season to taste with salt and pepper. Drizzle with a little olive oil. Cover and refrigerate several hours to allow the flavors to meld.

3. To prepare the guacamole, combine the avocados and lime juice in a large bowl. Mash with a fork or potato masher until you reach a chunky-smooth consistency. Fold in the onion, garlic, serranos, and cilantro. Season to taste with salt and pepper. Drizzle with olive oil and top with diced tomatoes (optional). Place a layer of plastic wrap over the surface of the guacamole (to prevent browning) and chill for at least 1 hour to allow the flavors to meld.

4. Serve the shredded beef on warmed tortillas with lettuce, salsa, and guacamole.

Serves 6-8 (depending on the size of roast you use).

(Adapted from Food Network)

Angel Food Cake with Fresh Berries and Whipped Cream, Revisited

Today is Mother's Day. And this is what I made for my mom. I'm not cute and crafty. I don't stitch or sew, paint or design. When I want to create a gift from scratch, I bake. And this occasion called for angel food cake. The perfect ending to an awesome weekend with my family and the perfect way to celebrate my mom. For my mom- I love you.

5/29/09: I've never liked angel food cake much. I always thought it was bland and too airy-not really fit to be called a cake. So why I found myself spending the time to separate a dozen eggs and whip their frothy whites might seem perplexing. Hint: See photo above.

The fresh summer berries are what caught my attention; the cake simply being the vehicle for their delivery. Bright busty berries are popping up at the market and I can't resist incorporating them into salads and desserts...even dinner as you'll see tomorrow! Just out of personal preference I used strawberries instead of blackberries...but why not try both?!

In cooking and baking I never cease to surprise myself. Sometimes the dishes I expect to turn out devastatingly spectacular are flops and those I doubted become favorites. The berries were a spectacle. But I do not lie, the cake was phenomenal!

This recipe redefines angel food cake. I swear I will NEVER make a boxed version again. They taste like cardboard in comparison. This is light and fluffy, sweet and silky, melt-in-your-mouth good. The photos above just don't do it justice (rainy days are extra annoying when photographing food). The cake flour is essential for lift and you want to use your finest white sugar.

Whoever named this dessert must have had this recipe. Biting into my big slice of angel food cake with gently whipped cream on top and berries drizzling down the side, I could have died in the moment and been a happy girl.

INGREDIENTS
10-12 large egg whites, room temperature
1 1/2 cups fine sugar, divided (a few whirls in the food processor and granulated sugar becomes super fine)
1 cup cake flour, sifted
1 tsp. cream of tartar
1/4 tsp. salt
2 tsp. vanilla extract
1/2 tsp. almond extract

DIRECTIONS
1. Preheat oven to 350F.

2. In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.

3. Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite done. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.

4. Sift the flour/sugar mixture over the egg whites in 6-8 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.

5. Spoon batter into an ungreased 9 inch tube pan with a removeable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.

6. Bake for 45-50 minutes, until the top springs back when lightly pressed.

7. Remove from oven and invert. Cool to room temperature. (If you are not serving it right away, store in an airtight container so that it doesn't dry out.)

8. Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it. Serve with whipped cream and berries.

(Adapted from Baking Bites)

Berries

INGREDIENTS
2 cups fresh raspberries
2 cups fresh blackberries (I used strawberries instead)
2 cups fresh blueberries
1/4 cup evaporated cane sugar
2 Tbsp. fresh orange juice

DIRECTIONS
1. Combine ingredients in a small bowl. Toss to combine. Cover and chill 1 hour.

(Adapted from Cooking Light)

Whipped Cream
INGREDIENTS
1 cup whipping cream, chilled
2-3 Tbsp. powdered sugar (to taste)
1 tsp. vanilla extract

DIRECTIONS
1. For perfect whipped cream, use a bowl that's large enough to allow the cream to double in volume. Refrigerate the bowl and beaters for at least half an hour, or place them in the freezer for 15 minutes, and make sure the cream is very cold. Use the freshest whipping cream available, and add sugar, vanilla, or any other ingredients near the end of whipping; adding them too soon in the process will decrease the amount of volume you achieve.

(Directions from Cooking Light)

Cherry Chicken Salad, Revisited

I practically wrote a book the first time I published this post, so I'll be concise today. This chewy and crunchy cherry chicken salad is still a favorite! This time I swapped red onion for the celery (because I didn't have any), but I suggest including both. I went with Greek yogurt in place of half of the mayo (cutting out a significant number of calories) and it still tasted great! Definitely a clever healthy trick you should try!

4/12/09: Isn't it strange how we form such strong aversions to particular foods when we are children, and then one day we realize how much we'd been missing out on? Why did I detest ketchup as a kid, and why wouldn't I touch refried beans? Who knows, because I don't think I actually ever tried them. It was the idea of them that turned me off. Sometimes I think we're told what to do and how to behave so often when we're young that, when it comes to food, we try to win back control by being stubborn and picky eaters. (Because no one can actually force us to eat something, and how do they know what we like!?) I'll bet I actually wanted to put ketchup on my french fries once and a while, but unfortunately wanted even more to be opinionated/different... so it was with a plethora of foods I never experienced. Of course we don't realize this when we're young. Hindsight being 20/20, I sure wish I'd given a chance to half of the dishes I stuck up my nose at.

Luckily, one day (several years ago) I woke up (it may have been a more gradual transformation, but this is the way I remember it) and I was tired of being picky. Or maybe I was tired of eating the same boring thing every day. No matter how I arrived at this point, I'm grateful I got here. I'm not afraid anymore. (Sometimes we're too afraid we'll dislike something to even try it. How wimpy is that?) I'm no longer hesitant to try new things, and more importantly, not fearful of finding out that I genuinely do hate something. But the fantastic part is, those occasions are rare. Usually it's quite the opposite: we learn how wrong our assumptions were and our senses are aroused, having found yet another pleasing palate to explore.

For some reason I had the notion that I didn't like chicken salad. Now I've collected a whole stack of chicken salad recipes, because I can't seem to get enough. This recipe became an instant favorite! Chewy and crunchy, sweet and salty, creamy and crisp. Incredible served on my freshly griddled Whole Wheat English Muffins.

I regret my picky days. (When Dustin met me I told him seafood was gross, and now I crave it, love it!) We're only alive so long and can only eat so much. I wish I'd spent those years with a more open mind, but alas I'm playing catch-up now; a (formerly) culinarily self-deprived young lady working her way through a world of exquisite tastes.

INGREDIENTS
2 cooked, boneless chicken breast halves, diced
1/3 cup dried cherries
1/3 cup celery, diced
1/3 cup red onion, diced
1/3 cup pecans, toasted and chopped
1/4 cup mayonnaise (or half mayonnaise, half plain Greek yogurt)
1 Tbsp. buttermilk (or freshly squeezed lemon juice)
1/2 cup apple. cubed
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine all ingredients in a large bowl. Toss together and season to taste with salt and pepper. Refrigerate until chilled. Serve as a sandwich or over a bed of greens.

Serves 2-4.

(Adapted from All Recipes)

Breakfast Pizza

I wish I loved arugula. I wish dirty dishes cleaned themselves. I wish I was more sophisticated (imagine cooking dinner in heels instead of comfy but ruddy pajamas). I wish I could eat pizza every single day and not end up with motherly hips at age 23 24 (I almost forgot my age!). But alas, I do not yet like arugula. And I constantly find myself doing dishes. I still haven't given up on sophistication- once and a while we drink sparkling fruit juice out of wine glasses. And pizza or not, I'm probably destined to have motherly hips someday. Which makes me wonder, why not have pizza more often?

Pizza for breakfast- ingenious! Pizza for breakfast with bacon and cracked eggs on top- even better. Except we at this for dinner. But no matter. It tasted very much like a big breakfast plate of crispy bacon and cheesy soft-cooked eggs. But it was on a chewy pizza crust sprinkled with a trio of freshly chopped onions. Unique and awesome.

P.S. See that parsley and those chives? They came from my very own little herb garden! Mid-pizza production I stepped outside my back door with my garden gloves and clippers and picked us some fresh pizza toppings. I have a fond affection for my petite plants. No doubt you'll be hearing lots more about my new garden in the months to come...!

INGREDIENTS
1 recipe pizza dough
5 slices bacon, cooked and chopped
5 eggs
2 cups mozzarella, shredded (or a combination of mozzarella and fresh crumbled goat cheese)
1/2 cup freshly grated Parmigiano Regiano
salt and freshly ground black pepper
1 Tbsp. fresh parsley, chopped
2 Tbsp. chives, chopped
1 shallot, minced
2 green onions, sliced

DIRECTIONS
1. Prepare pizza dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F. Prepare pizza crust according to recipe directions.

3. Sprinkle the cheeses and bacon over the prepared crust. Crack the eggs over the top and season with salt and pepper.

4. Bake in preheated oven for about 10 minutes, until the crust is golden brown, the cheese is bubbling, and the eggs are cooked through.

5. Remove from the oven and sprinkle with the parsley, chives, shallot, and green onion. Let cool several minutes before slicing.

Makes 1 large pizza.

(Adapted from Smitten Kitchen)

Filet Mignon with Goat Cheese and Balsamic Reduction

Snazzy, I know. Not our typical Sunday dinner, but once and a while you've got to indulge and try something new! The farmers market opened for the season last weekend and my favorite farmer was selling grass fed filet mignon. Beautiful local lean beef doesn't come cheap. And since this was my first time preparing such an expensive fillet of steak, I was terrified something would go wrong! I chose to put my trust in Giada and closely followed one of her well-regarded recipes.

While this recipe is simple, there are several ways to screw it up. One would be overcooking your beef. Chewy tenderloin would be a tragedy. Aim for medium-rare (pink in the center). If you can't stand the idea of rare meat then don't waste your time on such a quality cut of beef- choose something cheaper and cook it 'till it's dry as a bone. I don't care. (Sorry, I'm a bit spunky today!) But please... don't ruin something this spectacular by letting it get overdone.

The next place something could go wrong would be the balsamic reduction. I learned by trial and error that if you overheat the sugar, it will turn hard the minute it cools. You'll be chipping glaze off of your dinner plate. There are two ways to prevent this: cook it low and slow (and remove it from the heat before its as thick as you want it) OR leave out the sugar. Next time, I'm going to take the second approach. Reducing the balsamic vinegar concentrates its natural sweetness, so the added sugar is unnecessary.

Last of all, make sure that you let your steaks rest a few minutes before slicing. Otherwise, they'll spill their precious juices all over your plate. You want that moisture to remain in the meat and subsequently in your mouth! Done right, these petite fillets of beef will be a savory and sumptuous experience!

INGREDIENTS
1 1/2 cups balsamic vinegar
3 Tbsp. organic cane sugar (optional)
6 (4-6 oz.) fillet mignon steaks (about 1 inch thick)
salt and freshly ground black pepper
2 Tbsp. butter
2 oz. soft fresh goat cheese

DIRECTIONS
1. To make the balsamic reduction, combine the vinegar and sugar (optional) in a small heavy-bottomed saucepan over medium heat. Bring to a gentle boil, then reduce heat and simmer on medium-low, stirring occasionally, until thickened (about 15 minutes).

NOTE: Be sure to not cook the vinegar over too high of heat or for too long because it will cause the sugar to harden. Remove it from the heat before it has reached the consistency you desire. It will further thicken as it cools.

2. Meanwhile, preheat the broiler. Melt the butter in a large heavy skillet over medium-high heat. Season the steaks with salt and pepper on both sides. Cook the steaks to desired doneness (about 3 minutes on each side for medium-rare.) Transfer to a baking sheet and top with crumbled goat cheese. Place under the broiler for about a minute, until the cheese melts. Sprinkle with salt and pepper.

3. Place steaks on plates, drizzle with warm balsamic reduction, and serve.

Serves 6.

(Adapted from Food Network)

Shrimp Pad Thai

This is my healthified Pad Thai. (If there is such a thing.) I can at least guarantee than it's better for you than what you'll get at the local Thai diner and it'll satisfy your slippery-sweet noodle craving. I only recently discovered the pleasure of Pad Thai. I didn't have the most adventurous taste buds as a child and so I missed out.

Some recipes take several tries to get right. This was the case with this Pad Thai. My first attempt resulted in a gloppy mess of sticky rice noodles. The second time around the noodles were just right, but the sauce was lacking something. Third time was truly the charm- I mastered the salty sweet sauce and managed silky smooth noodles! I stuck with shrimp but you could easily add extra-firm diced tofu (make sure it is low-moisture) or substitute chicken.

The key to working with a wok is having everything prepped and ready to go. Once you start, there will be no time to stop and chop this or measure that. A few distracted seconds and something could go wrong. Don't be nervous to try making Pad Thai- just be prepared!

INGREDIENTS
8 oz. raw shrimp, shelled and deveined (and/or you could use low-moisture tofu)
7 oz. brown rice noodles (Fettucine/pad Thai style)
1-2 Tbsp. peanut oil
1 shallot, sliced
2 cloves garlic, minced
2 eggs, lightly beaten
green onions, sliced (or chives)
bean sprouts
cilantro, chopped
salted roasted peanuts, crushed
lime, sliced (for serving)

Sauce:
2 Tbsp. brown sugar
2 Tbsp. tamarind paste (concentrate)
2 Tbsp. water
2 Tbsp. fish sauce
1/2 tsp. chili paste (more or less to taste)
1 Tbsp. lime juice

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook noodles according to package directions (mine took 10-12 minutes). Drain and immediately rinse under cold water (this will keep them from sticking together). Set aside.

2. Meanwhile, prepare the sauce by whisking to combine the brown sugar, tamarind paste, water, fish sauce, chili paste, and lime juice in a small bowl. Set aside.

3. Once your noodles are cooked and all of your ingredients prepped, preheat 1 Tbsp. peanut oil in a  large skillet or wok over medium-high heat. Add the shallot and cook, stirring often, until tender. Add the garlic and cook for 1 minute. (If the garlic or shallots are burning reduce the heat.) Add the shrimp (and/or tofu) and cook for several minutes until opaque. Remove the shallot, garlic, and shrimp to a plate and set aside.

4. Return the wok to the heat and add another splash of peanut oil, if needed. Pour in the beaten egg and rotate the pan so the eggs spread out like a crepe. Cook until the egg is just done. Roll it up and remove the egg to the same plate and set aside. (You can slice up the egg in the skillet after it cooks or on the plate before returning it to the pan.)

5. If necessary, add another splash of peanut oil to the wok. Add the noodles and pour in the sauce. Toss and cook for several minutes until the sauce thickens slightly. Return the shallot, garlic, shrimp, and egg to the pan. Throw in a handful of green onions, bean sprouts, cilantro, and peanuts. Toss to coat.

6. Remove from the heat and serve immediately, topped with another sprinkling of green onions, bean sprouts, cilantro, and peanuts, and lime wedges on the side.

Serves 2.

(Adapted from Sophistimom and My Cooking Hut)