Tag Archives: salad

Mmm Black Beans….

I love black beans.  I fell in love with them at a young age because of a dish from one of my favorite restaurants in Chicago, Wishbone.  They make the most wonderful black bean cakes with your choice of a mango salsa or a roasted red pepper salsa (which is my favorite!).  This meal was inspired by that dish and came together beautifully–what’s not to love about black bean cakes, mango salsa, a honey corn muffin, and a salad with dates and apples?

Black Bean Cakes

I didn’t really follow any sort of recipe for this one, so I can’t promise that the ingredients are precise, but feel free to adjust to your taste!

1 can black beans, drained and rinsed

1 red bell pepper, chopped

3 green onions, chopped

1 serrano pepper, minced (you might want to reduce this one–my dad and I like our food spicy)

A small handful of cilantro chopped up

Cumin to taste

Salt and pepper to taste

Some flour for binding ability (could use your favorite gluten free flour!)

Cornmeal (for coating the cakes)

1)  Preheat oven to a low temperature (such as 200).

2)  Throw black beans (3/4 of can), chopped red bell pepper, seranno, green onions, cilantro, and spices into food processor.  Blend until combined–but not soupy.

3)  Hand mix in remaining black beans and flour and form small patties.  Heat up a non-stick skillet with some canola oil.

4)  Dip patties into cornmeal and saute until brown on each side.  Place in oven to keep warm while cooking other patties.

5)  Serve with homemade mango salsa or your favorite homemade or store-bought salsa.  Enjoy!

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Filed under vegetarian meal

Just Another Manic Monday….

What a long day! Woke up at 5:15 and ran 3 miles and came home to….overnight oats. Not sure I really enjoyed these guys too much, but I’ll have to try again with another flavor of yogurt (I used Dannon Naturals Coffee flavored) and some more toppings! This one included 1/3 cup oats, 1/3 cup yogurt, 1/3 cup skim milk–all of this sat overnight–and I added a banana and a small scoop of almond butter in the morning. I think next time I won’t use as much liquid–it was too soupy.
Lunch was leftover veggie pizza from Friday night and 1/2 cup strawberries. I don’t think that my body agrees with pizza too much anymore though 😦 Boo!
Got home from a long day of rotations and leisurely threw dinner together. Cherry brats (from the best brat place in WI!) on sea salt bread with a “I need to utilize what we have in the fridge” kind of salad :).So the sea salt bread sounded better than it probably was–I didn’t realize it would be coated like a pretzel—that being said, it had a very good texture and flavor (minus the top). And the salad included roasted acorn squash, balsamic glazed roasted asparagus, toasted pecans, diced manchego cheese, diced apple, baby spinach, and some romaine lettuce. Oh and I made a quick homemade balsamic vinaigrette with my nifty immersion blender that Miles got me! Might have a cookie tonight, but I dunno as I’m going to be going to bed mighty early so I can be at my rotation at 6 AM tomorrow. Yuck!

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Filed under pizza, salad