365 Recipes: Black Bean Burgers

 

The Ingredients:

 

2 cans black beans, drained and rinsed
1 egg
1 jalapeño pepper
2 cloves garlic
2 tablespoons tomato sauce
1/2 cup Panko breadcrumbs
2 teaspoons taco seasoning
1 teaspoon salt
1/2 cup corn (fresh or frozen/defrosted)
4 large slices Cheddar cheese
Vegetable oil, for frying
Avocado, lettuce, mayo, and Sriracha or other hot sauce for topping
4 sturdy hamburger buns

The Method: 

  1. Seed and roughly chop jalapeño. Add jalapeño and garlic cloves to a food processor and mince finely.
  2. Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add seasonings, and pulse until mixture resembles chunky black bean dip.
  3. Transfer the bean mixture to a large bowl and stir in the bread crumbs, tomato sauce, egg, and corn. Stir well to combine and add remaining black beans.
  4. Heat a olive oil in a nonstick skillet on medium-high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown, adding Cheddar cheese to melt after the first side is done.
  5. Serve burgers with avocado slices, Sriracha, lettuce, and other burger toppings to taste.

The Verdict:

I’m always happy to find a vegetarian recipe where you don’t miss the meat. This one will, I think, receive a few tweaks over time, but it’s a good one.

365 Recipes: Beef Parmesan Linguine

The Ingredients:

1 pound lean ground beef
1 large onion, puréed
1 ½ teaspoon salt
1 teaspoon black pepper
1 teaspoon turmeric powder
1 8-ounce can of tomato paste
¾ package linguine
1 whole head of garlic, chopped
½ cup shredded Parmesan cheese
1 handful basil leaves, roughly chopped

The Method:

  1. Prepare pasta according to package directions. Meanwhile, cook beef, onion, salt, pepper, and turmeric in a large frying pan over high heat.
  2. Drain ground beef, if necessary, and add tomato paste to frying pan. Sauté for 1-2 minutes. Add garlic and sauté 1 minute longer.
  3. Remove beef mixture from heat, add pasta and Parmesan, and toss to combine. Serve garnished with basil and additional Parmesan.

The Verdict:

A keeper. The Partner in Crime mostly likes tomato-based pasta dishes, while I like a wider variety, and this is nice because it has that tomato base, but it’s more subtle and unique, a little off that beaten path. The best of both worlds!

365 Recipes: Asian Pork & Noodle Salad

The Ingredients:

For the Salad:
1 package linguine noodles
12 ounces boneless pork loin chops, cut into bite-size pieces
1/2 bag baby spinach
1 red, yellow, or orange bell pepper, roughly chopped
1/2 bag bean sprouts
1/2 bunch cilantro, chopped
3 whole scallions, Sliced
1 cucumber, roughly chopped
1/4 cup cashews
For the Dressing:
Juice of one lime
4 tablespoons olive oil
4 tablespoons soy sauce
1 tablespoon sesame oil
1/8 cup brown sugar
1.5 tablespoons fresh ginger, finely chopped
1 clove garlic, minced
1 whole jalapeño pepper, chopped (optional)
1/2 tablespoon cilantro, minced

The Method:

  1. Fry pork pieces in a frying pan set over medium-high heat until cooked through, about 5 minutes. Set aside.
  2. Prepare pasta according to package directions, rinse in cold water to cool, and drain. Combine salad dressing ingredients and set aside. Lightly toast cashews in a skillet.
  3. On a large platter, toss linguine, pork and vegetables until combined. Drizzle with dressing, and garnish with cashews and additional chopped cilantro to serve.

The Verdict:

Make this. Just do it. A perfect summer meal: healthy (especially if you use wholegrain or fibre-added pasta), fresh, quick, and so delicious.

365 Recipes: Panko-Crusted Salmon

The Ingredients:

2/3 cup panko bread crumbs
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving

The Method:

  1. Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
  2. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet.
  3. Heat the vegetable oil over medium-high heat in a 12″ cast iron skillet or other ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.
  4. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon with lemon wedges.

The Verdict:

The kids still don’t love fish, but they’re slowly warming up to it. The Partner in Crime and I both enjoyed this.