Black Bean Brownie Bites

surprises do come in small packages

I know what you are thinking - is she crazy? Or, that sounds disgusting! I promise that neither of these statements are true. I've tested this recipe on my family, friends, and coworkers. All of them said they could hardly believe these brownie bites had black beans in them. And, they are a main ingredient - a whole can goes into this recipe.

I'm not the first person to add black beans to a brownie. There are surprisingly many different versions out there on the web. Most of these sites tout them as healthy and added protein, and they are, but I like to think of them as delicious, delicate, little desserts. When you are ready to try something new and surprise your family and friends, make these brownie bites. Here's how...

Ingredients - Makes 24 mini bites
15oz Can Low Sodium Black Beans, rinsed & drained well
2 Eggs
3T Vegetable Oil
1 Packet Instant Coffee (approx. 1T)
1tsp. Vanilla Extract
1/2C Unsweetened Cocoa Powder
2/3C Granulated Sugar
1 1/2tsp. Baking Powder
1/4tsp. Salt
Optional: 1/2C Walnut Pieces

Directions
Preheat the oven to 350 degrees and line or grease a mini muffin pan. In a food processor, puree the beans, eggs, oil, coffee, and vanilla until smooth, approx. 1 minute. You may need to stop the processor and scrape down the sides.

In a large bowl, whisk the cocoa powder, sugar, baking powder, and salt together. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined, don't over mix as it will make the brownies tough. If using the walnuts, stir in at this time.

Pour the batter into the prepared mini muffin tin and bake for 15 minutes or until the edges pull away from the pan. Let cool for about 10 minutes in the pan and then remove to a cooling rack. Cool completely. Store these in an air-tight container for up to 1 week.

SURPRISE...these really are good!

 

Black Bean Burgers

beans, beans, they're good for your heart...

I have yet to discuss this on my blog, I'm not sure I even need to because it's probably obvious, but I don't eat a lot of meat. My husband and I eat a diet of mostly fruits, veggies, and legumes. We do enjoy seafood and at times chicken. But, you won't find me using pork or beef...if you do, it's from a family recipe or restaurant remake. I've found eating less meat has made me more creative with my cooking and has allowed me to try new things.

Now that summer is winding down and you've had the same old burgers and dogs at every cookout, perhaps it's time to try something new too. My black bean burgers are a nice change up and need to be cooked in a skillet. You can do that on the grill or stove top, so they seem perfect for this time of year. Make these for dinner tonight, here's how...

Ingredients - Makes 4 Large Patties
2, 15oz. Cans Low Sodium Black Beans, rinsed & drained
1/4C Yellow Onion, roughly chopped
1 Clove Garlic, roughly chopped
1 Egg
1T Worcestershire Sauce
1T Cumin
1T Chili Powder
1/2tsp. Kosher Salt
1/4tsp. Black Pepper
1/2C Bread Crumbs
Jalapeno, seeded & minced
2T Cilantro, chopped
4 Burger Buns
Optional Toppings: Salsa, Tomato, Lettuce, Cilantro, Chipotle Mayo, Avocado, Mexican Blend Cheese, etc.

Directions
In a food processor, pulse half the black beans, onion, garlic, egg, Worcestershire sauce, cumin, chili powder, salt, and pepper until combined. Transfer to a mixing bowl and stir in the remaining black beans, bread crumbs, jalapeno, and cilantro.

Divide the mixture into 4 quadrants, scoop out, and make loose patties. They will be sticky, but should stay together, if not add a bit more bread crumbs. Put the patties on a plate and refrigerate for at least 30 minutes.

Bring a large cast iron pan to med-high heat. Add enough oil just to coat the bottom of the pan then add the patties. Reform as needed and cook for 5-6 minutes on the first side, undisturbed. Carefully flip them and continue cooking on the second side for 5-6 minutes. If adding cheese, do this about 1 minute before the burgers are done and tent the pan with foil to melt. Toast the burger buns under the broiler.

Serve the burgers on toasted buns with assorted toppings. We used tomatillo salsa, tomatoes, cilantro, and Mexican blend cheese. The more you eat these the more you know, you'll, fart, the more you fart the better you feel, so let's eat beans for every meal...had to finish the rhyme. :) Enjoy!

Spicy Black Bean Dip

a simple starter for the start of football season

As sad as I am that summer is winding down, kids are going back to school this week in Cincy, I'm super excited football season is starting up. It is an indication that my favorite season is just around the corner - FALL! But, before I get too far ahead of myself...

Here I've made a simple black bean dip. With just 5 ingredients, I'm sure anyone can make this. Black beans become creamy when pulsed in a food processor. Add in a little green onion, a jalapeno, some taco seasoning mix and top with cheese. This dip also satisfies! It's a great appetizer to serve when hosting a get-together for a pre-season game. Here's how to make it...

Ingredients - Serves 6-8
2, 15oz. Cans Low Sodium Black Beans, rinsed & drained
3 Scallions, chopped
1 Jalapeno, chopped
2T Taco Seasoning Mix
1 1/2C Shredded Mexican Cheese Blend
Optional Topping: Chopped Cilantro
Serve with Tortilla Chips (suggest "Hint of Lime")

Directions

Preheat the oven to 350 degrees.
Pulse the black beans in a food processor until nearly smooth (approx. 10 times). Scrape into a 1 quart baking dish and add the scallions (reserve 1T green tops for garnish), jalapeno, and taco seasoning. Mix well and smooth into the dish. Cover the dish with foil and bake for 20 minutes.

Uncover, top with cheese and bake for another 5 minutes or until the cheese is melted. Remove from the oven and top with the reserved green onion tops and cilantro, if desired. Serve with tortilla chips. Get in the mood for football (and fall)!

Cucumber Gin & Tonic

crisp, cool, clean, and refreshing

One of my husband's favorite drinks is a gin and tonic. It is his "go-to" cocktail for any time of the year. Typically a twist of lime accompanies this drink, but we were recently introduced to adding cucumber instead. I was skeptical at best (due to my love-hate relationship with cucumbers), but I have to say, this drink is much more refreshing than the traditional version.

We have found that Hendrick's Gin is best to use in this drink. Hendrick's has a mellow flavor compared to other gins. It allows the cucumber to permeate through the drink in a crisp and clean way. Make this your "go-to" end of summer cocktail. Here's how to make it...

Recipe - Makes 1 Drink
3oz. Hendrick's Gin
Tonic Water (diet okay)
Cucumber Slices

Directions
Fill a highball glass with ice. Add the gin and top with tonic (6-7 oz.). Add a slice or two of the cucumber and stir well. Allow the drink to sit for a few minutes, then enjoy. The cucumber flavor will continue to infuse the drink so, sip slowly. Cheers!

Creamy Cucumber Gazpacho

cool as a cucumber

I was given the Moosewood Cookbook as a gift a while back and there is a delicious traditional gazpacho recipe in it. I make it every summer and I even include the cucumber that's called for. It's one of the first ways I tried to make myself like cucumbers. I really like the flavors of Mollie Katzen's version and decided to make my own cucumber based gazpacho for this post.

As much as I want to tell you I love my version more, I can't. Don't get me wrong, the recipe is fresh, light, balanced, and flavorful, it's just too much cucumber for me! Luckily, I made this for my husband too and he really enjoyed it. So, for you cucumber lovers out there, make this recipe. Here's how...

Recipe - Serves 4
4C Cucumbers, peeled/seeded/chopped

1 Clove Garlic, chopped

1/2C Flat Leaf Parsley
4 Sprigs Mint
20 Chives
1 1/2C Plain Yogurt (suggest Greek)
Salt & Pepper
Pinch of Sugar
Toppings: Diced Tomatoes & Chives

Directions

Put the cucumber, garlic, parsley, mint, chives, and yogurt into a blender. Blend until smooth. Add approx. 1tsp. salt and pepper. Blend well and taste. Adjust the seasoning to your liking, adding a pinch of sugar if necessary to help round everything out. Chill for at least 2 hours.

When ready to serve, top with the diced tomatoes and chives. I served this gazpacho with crusty bread topped with feta cheese. That helped me eat most of my portion. Enjoy!

Greek Pasta Salad

perhaps it is easy being green

Until recently I've avoided cucumbers like the plague. It always seemed to me that anything I ate with cucumbers in it, just tasted like cucumbers. I don't know if it's just because I'm getting older and my tastes are changing (or should I say, my taste buds are dying!), but I'm actually starting to like them.

I do still have to eat cucumbers with a dip or mixed into something, like this pasta salad. Here, I've taken traditional Greek salad ingredients and created a pasta salad version. This is a fun and easy recipe to swap-out for the mainstream macaroni salad. Make this next time you reach for that tired old recipe...

Ingredients - Serves 8
Pasta Salad
1lb. Orzo Pasta
1C Cucumber, diced
1/2C Red Onion, thinly sliced
1C Cherry Tomatoes, halved
1/3C Kalamata Olives, halved
1C Feta Cheese, crumbled
Kosher Salt

Dressing
1 Lemon, zested & juiced
6-8 Sprigs Lemon Thyme (can sub regular thyme)
1tsp. Dried Oregano
1tsp. Kosher Salt
1/2tsp. Black Pepper
1/2C Extra Virgin Olive Oil, more as needed

Directions

Begin by making the dressing in a large bowl, zest and juice the lemon, strip the leaves from the thyme and run your knife through them to release the oils, add the oregano, salt, and pepper. Whisk in the olive oil. I used about a 1/2C, but when I served the salad added a little more because the pasta soaks it up.

Next bring a large pot of water to a boil. As the water is coming up prepare the cucumber, onion, tomatoes, and olives. Salt the water and cook the orzo for 6-7 minutes or just until al dente. Strain through a fine mesh sieve and run cold water over the pasta. Allow the orzo to drain completely.

Add the pasta to the dressing and toss well. Then add all of the prepared ingredients except for the feta; toss. Finally, add the feta and lightly toss, leaving some on top. Cover with plastic wrap and refrigerate for at least 4 hours. When ready to serve, check to be sure there is enough dressing and if not, add a little more olive oil. Enjoy this green!