You know the saying, “If you want something done, give it to a busy person?” Well in the past month, I have found that this saying is pretty much spot on. Somehow when I was working 10-12 hour days, studying for shelf exams, running, being a wife, and taking care of a puppy, I had time to post all these new things I made. Then second semester fourth year happened, and for the first time since I can remember, I have a lot of free time, yet I have posted almost nothing on this blog! It’s really true, when you are busy, you just get more done! That being said, it’s not like I haven’t been in the kitchen. I have been trying out lots of fun recipes – everything from making my own greek yogurt, tiramisu cupcakes, shrimp enchiladas and the very delicious but dangerous blackberry pie bars– I just didn’t get any pictures! So finally, here’s a new recipe just in time for the summer-like weather.
I loved this dinner because it’s healthy enough that you feel good about eating it, but the avocado cream sauce gives it just a touch of sass that still makes you feel like your cheating. And if you really feel like being rebellious, I think it would go great with these cookies.
Black Bean Patties with Corn Relish and Avocado Cream Sauce
– Makes about 18 patties
For the patties:
- 2 (15 oz.) cans black beans, drained and rinsed, divided in half
- 2 roasted red bell peppers*, divided in half
- 2 large eggs
- 1 tsp. oregano
- 1 tsp. cumin
- 1 chipotle chile in adobo, minced
- 1 small onion, finely diced
- 2/3 cup cornmeal or panko (plus more, as needed)
- Salt and pepper
- Canola or vegetable oil
For the corn relish:
- 2 tsp. canola oil
- 2 cups corn kernels
- 1 clove garlic, minced
- 1 jalapeño, seeded and minced
- 1 medium tomato, seeded and diced
- Juice of 1 lime
- 2 tbsp. minced fresh cilantro
- Salt and pepper, to taste
For the avocado cream sauce:
- 1 avocado, pitted and coarsely chopped
- ½ cup greek yogurt or light sour cream
- Juice of 1 lime
- Salt and pepper, to taste
*To Roast the Red Peppers: Preheat oven to 475°. Line a baking pan with aluminum foil Coat the outside of each pepper with olive oil. Cook the peppers for about 20 minutes, turning occasionally, until the skin is lightly browned. Remove from oven and pull aluminum foil around the peppers. Allow to cool for at least 20 minutes, then peel of skin and remove seeds. Can be done several days in advance and stored in the refrigerator.
1. To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle. Process until smooth. Finely chop the remaining bell pepper. In a large bowl, lightly mash the remaining beans. Stir in the bell pepper, onion, and smooth bean mixture. Season to taste with salt and pepper
2. Stir in the cornmeal or panko, a bit at time, mixing lightly just until the mixture firms up. (Pick up a bit and see if it can be easily molded into a ball. If it is too sticky, add a little more. I ended up needing at least 1 cup). Chill the mixture for 30 minutes.
3. While the bean mixture is chilling, make the corn relish. Heat the canola oil in a medium skillet over medium-high heat. Add the corn to the pan and sauté briefly until lightly browned, 2-3 minutes. Stir in the garlic and jalapeño and cook just until fragrant, about 1 minute. Transfer the mixture to a bowl. Stir in the tomato, lime juice, and cilantro. Season with salt and pepper to taste.
4. To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender. Process until completely smooth.
5. Form the bean mixture into patties approximately 3½ inches in diameter. Heat about 2 tablespoons of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side. Serve the patties warm topped with the corn relish and drizzled with the avocado cream sauce.
Source: Annie’s Eats
I honestly had no idea what to expect from this pizza. I had a hundred different directions I was thinking of going with it and I was worried that by trying to combine too many different flavors, I would end up with a disaster. I put this on the menu for last week, but I think my fear of failure along with some good rationalization about NEEDING to have summer fun caused me to go out to eat 5 days last week. (In my defense I think that’s a personal record, plus once everyone buckles down with school, it will be at least a little bit harder to hang out :-)). Finally, I decided that I couldn’t let avocados, tomato, cilantro and limes go to waste, so I concocted this specialty.
Well as you can probably guess based on the fact that I am putting it on the food blog – I really liked this pizza! It was unique, fresh, flavorful and used up the leftover shrimp I had in the freezer. (I have a bad habit of buying shrimp and only using half the bag.) I also used some of the pizza dough I had frozen, which made this pretty easy to put together. I almost skipped adding the chipotle, but I’m so glad I didn’t because I think it made the meal. If you are a bacon lover, I think that could also be a nice flavor complement, but I felt like it had enough ingredients without it. The only part that takes some time is chopping, so I would recommend doing it at the beginning so you can just go “chop crazy” all at once. P.S. chopping veggies is a pretty awesome way to wind down!
Shrimp, Avocado and Tomato Pizza
- 1 pizza dough ball
- 6 cloves garlic, minced
- 3 T. olive oil
- 1 cup shredded mozzarella and/or provolone cheese
- 2 scallions, chopped
- 2 large tomatos, chopped and drained
- 1 teaspoon adobo sauce or 1 t. finely chopped chipotle peppers in adobo sauce
- 10-20 medium sized shrimp, peeled and deveined
- 1/2 cup chopped cilantro
- 1 avocado, diced
- Juice of 1/2 a lime
2. In a medium sauté pan add 1 T. olive oil and bring to medium-high heat. Add remaining 2 cloves of garlic and stir until fragrant. Then add the shrimp to the pan and stir for a 1-2 minutes.
A Spice is Nice Original.