The Best Black Bean Burger with Chipotle Mayo

I have tried many a recipe for Black Bean Burgers - all of them did not measure up.  Filled with ingredients like oats, quinoa, you name it, all of them were mushy or fell apart when cooking.  I think America's Test Kitchen really found the secret to a great Black Bean Burger.  The secret is tortilla chips in place of any other binder and to let the mixture rest for one hour.

I made half the recipe (just in case) to try it out.  I swapped one ingredient and left one out since I didn't have it, but it still came out to be the best Black Bean Burger! You will need: 1 can of your favorite Black Beans (I used Bush's) drained and rinsed 1 egg 1/4 cup tortilla chips - I had Tostitos Fajita Scoops 1 Tbsp. flour 2 scallions, chopped 1-1/2 Tbsp. fresh cilantro, chopped 1 garlic clove, minced 1/2 tsp. cumin Salt and Pepper Directions: Process tortilla scoops until finely ground.  Measure out to 1/4 cup and set aside.  After rinsing the black beans, let them dry for about 15 minutes on a paper towel. In a medium size bowl, beat egg.  Add flour and whisk until well combined.  Add scallions, cilantro, garlic, cumin and salt and pepper and mix to combine. Add beans to food processor and pulse about 5 times.  There will be some beans that are not fully ground up, but you want some texture.  Add beans and ground tortillas to egg mixture and mix well.  Cover and refrigerate for one hour. In a medium saute pan, heat 2 tsp. canola oil over medium heat.  Divide mixture into thirds and form into patties.  Fry burgers about 5 minutes on each side until golden brown, adding more oil if necessary when frying the second side.  This gives you a little bit of a crispy crust - like on a grilled burger. Get some nice Brioche buns, some chipoltle mayo, a juicy tomato, sliced raw Vidalia onion, shredded lettuce and build your burger! Makes 3 burgers. Chipotle Mayo: 3 Tbsp. Mayonnaise 3 Tbsp. Sour Cream 1 Tbsp. Cholula Chipotle Hot Sauce (or to taste) 1 tsp. fresh lime juice Pinch of garlic powder and salt Combine all ingredients and refrigerate until ready to serve. Enjoy!   

Cauliflower Bechamel with Tri-Color Penne

This is a great change of pace from a heavy cream sauce for pasta.  I have been seriously watching my cholesterol intake for the past few months, and today I found out that my LDL level is down 26 points!  You don't need to take medication if you eat well!  There are so many pasta options now - choose your weapon~!

4 cups chopped cauliflower (1 medium) 1-1/2 cups Skim Plus 100% Fat Free Milk 2 Tbsp. Smart Balance Buttery Spread 1 lb. pasta of your choice (I used Barilla Tri-color Penne) 1 Tbsp. Extra Virgin Olive Oil 1 cup chopped onion 2 cloves garlic, minced 1/2 cup dry white wine, chicken or veggie broth Pinch of nutmeg 1 tsp. lemon zest 1/3 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and Pepper to taste.
Directions:
In a large saucepan combine cauliflower and milk.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer, covered 8-10 minutes or until cauliflower is fork tender.  Add cauliflower mixture to blender, add Smart Balance and blend until smooth.  Set aside.
Cook pasta according to package directions.  While pasta is cooking,  heat oil in a large saucepan.  Add onion and garlic.  Cook 2 to 3 minutes or until slightly tender.  Stir in wine or stock.  Stir in cauliflower puree.
Drain pasta, reserving some of the cooking liquid.  Add pasta to saucepan.  Add nutmeg, lemon zest, Parmesan, parsley and salt and pepper.  Toss to coat.  Add pasta cooking liquid if pasta seems too dry.  Serve warm with additional grated cheese.
~Adapted from ShopRite Culinary Kitchen 

Southern Italian Pasta Fagioli

Some recipes are one and done - but this one keeps you coming back for more!  An Italian comfort food favorite, Pasta Fagioli has been on many Italian tables on a weekly basis.  It's filling, nutritious, and if you can find the best ingredients, this is more than a simple pasta and bean soup.

San Marzano tomatoes, fresh rosemary and a wedge of Parmigiano Reggiano or Grana Padano can turn this soup into one of your favorite meals.

You can use whatever vegetables you would like.  I added one small zucchini.
Ingredients:
2 Tbsp. extra virgin olive oil 2 oz. pancetta, chopped 1-2 sprigs fresh rosemary 1 sprig fresh thyme 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, minced Salt and pepper 2 - 15 oz. cans cannellini (white) beans 1 - 28 oz. can San Marzano tomatoes, crushed 2 cups water 1 quart low sodium chicken stock 1 cup dried ditalini or other small pasta Fresh basil leaves Grated Parmigiano Reggiano or Locatelli for serving Instructions:
Heat a stock pot over medium high heat and add oil and pancetta.  Brown pancetta bits lightly.  Add herb stems, chopped onion, carrot, celery and garlic.  Season with salt and pepper.  Add the beans, tomatoes, water and stock to pot and bring to a simmer.  Simmer covered for 30 minutes.  Bring soup to a boil and add the pasta.  Reduce heat to medium and cook soup, stirring occasionally, 8 to 10 minutes or until pasta is cooked.  Remove rosemary and thyme stems.  Add fresh basil, turn off heat and let soup rest for a few minutes.  Serve in warm bowls with plenty of cheese.

Enjoy! Prep Time:  15 minutes Cook Time:  45 minutes Servings: 4-6

Tuscan Bean & Kale Salad

This quick and easy recipe for kale salad with marinated artichokes, cannellini beans and roasted peppers is sure to be come your favorite way to enjoy raw kale.  You can vary the ingredients according to your taste.
Massaging your kale makes it tender and sweet!  Who knew we have to massage our food now!

For the vinaigrette:
2 Tbsp. red wine vinegar or lemon juice 1 medium clove garlic, minced 1/2 tsp. dried oregano 1/3 cup extra virgin olive oil Salt and freshly ground pepper to taste
For the salad:
2 cups curly green kale, removed from stem, washed and chopped into 1" pieces 1 can cannellini beans, drained and rinsed 1 jar marinated quartered artichokes (if you like the marinade you can add some to the salad) 1 jar roasted red peppers, cut into strips 1/2 small red onion, sliced thin Parmesan shavings for garnish
In a large bowl add kale, 1/2 tsp. salt, and 1 Tbsp. each of vinegar and oil.  Massage until kale no longer sounds crunchy (6 or 7 massages will do the trick).  Let sit for 10 minutes.
Add remaining ingredients and mix to combine.  Season with additional oil and vinegar to your taste.  Refrigerate as least one hour to blend flavors.

Enjoy!

Sauerkraut Pierogi Skillet

Out of all the pierogi that I make, the sauerkraut is our favorite.   This is a quick way to get all the flavors of sauerkraut pierogi without having to make the dumplings.  I've seen quite a few recipes for "lazy sauerkraut pierogi" using spiral macaroni and mushroom soup.  You could add some sauteed mushrooms to this dish - but no soup -! I used my Mom's Sauerkraut recipe, but you could use it plain or add a bit of bacon!

1 - 12 oz. pkg. No Yolks dumpling noodles (or noodles or your choice), cooked according to package directions. 1 recipe Grandma's Sauerkraut 1 medium onion, chopped 1 stick unsalted butter Freshly ground black pepper Sour Cream (optional)
Prepare Grandma's Sauerkraut.  If it is a little too much sauerkraut for you, save some for hot dogs! In a large skillet, melt butter over medium heat.  Add chopped onion and saute until light golden brown, about 5-7 minutes. Add cooked noodles, sauerkraut, 1/2 cup of sauerkraut juice and stir well to combine.  Season with freshly ground black pepper and a dollop of sour cream.

Makes a great side dish with pork chops!

Bean & Barley Soup

This is a healthy soup that is quick to throw together and tastes like it has simmered for hours.  Barley replaces the pasta here - but this soup tastes like Pasta Fagioli!

4 tsp. extra-virgin olive oil 1 large onion, chopped 1 medium fennel bulb, cored and chopped 2 cloves garlic, minced Basil to taste (dried or fresh) 1 15-ounce can cannellini or other white beans, rinsed 1 14-ounce can fire-roasted diced tomatoes 6 cups low-sodium chicken or vegetable broth 3/4 cup quick-cooking barley (or 1-1/2 cups cooked barley) 1 5-ounce package baby spinach 1/4 cup grated Parmesan cheese Freshly ground black pepper to taste
Heat oil in a Dutch oven or medium-high heat.  Add onion, fennel, garlic and basil; cook until vegetables are tender and just beginning to brown, 6-8 minutes. Stir in the beans, tomatoes, broth and barley.  Bring to a boil over high heat.  Reduce heat to medium-low and simmer until barley is tender, about 15 minutes.  Stir in spinach and cook until wilted.  Remove from heat.  Stir in cheese and pepper. ~Eating Well 2013

Pizza Hut Style Pan Pizza

I have about 15 pizza recipes - thin, thick, grilled - you name it.  Pizza is one thing I cannot live without! Do you love that buttery, rich thick pan pizza crust from Pizza Hut?   Now you can make it at home!
This dough is so easy to work with and rolls out perfect! After making the dough and letting it rest for 10 minutes, I divide it in three portions and freeze in individual freezer bags.  Thaw on your counter and have pizza anytime!

1-1/3 cups warm water 1/4 cup non-fat dry milk 1/2 tsp. salt 4 cups bread flour 1 Tbsp. sugar 1 package dry yeast 2 Tbsp. olive oil 3 Tbsp. canola oil 3 Tbsp. unsalted butter, melted 1 Recipe Pizza Sauce (follows)
Put yeast, sugar, salt and dry milk in bowl of electric mixer.  Add water and stir to mix well.  Allow to "proof" for 2 minutes.  Add oil and mix.  Add flour and mix with dough hook until dough forms and flour is absorbed.  

Mix on medium low for 10 minutes.
Divide dough into three balls.

In three 9-inch cake pans, put 1 Tbsp. canola oil in each, spreading evenly.  Using a rolling pin, roll out each dough ball into about a 9-inch circle.

Drop the dough into the bottom of the pan and spread it smooth to the edge of the pan, and use your fingers to form a raised lip around the edge.  Cover with plastic wrap or kitchen towel and place in a warm area to rise for 1 to 1-1/2 hours.
While dough is rising, prepare pizza sauce (recipe below).

Preheat oven to 475 degrees F.
Brush edges of each pizza with melted butter.

Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge.  Add shredded mozzarella and a sprinkling of oregano.

Bake until cheese is bubbling and outer crust is brown, 10-12 minutes.

Cut into six slices.
Pizza Hut Pizza Sauce: 1 6-ounce can tomato paste 1-1/3 cups water 1/2 tsp. minced onion 1/4 tsp. oregano 1/4 tsp. salt 1/4 tsp. dried basil 1/4 tsp. garlic powder 1/8 tsp. black pepper

Combine all ingredients and bring to a boil.  Simmer 10 minutes to blend flavors. Let cool.
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Ma Po Tofu

For Americans, tofu is a meat substitute.  Asians think of tofu as an ingredient. Because tofu really has no flavor, it's more of a textural thing. This is a simple "tofu stew" with a fusion of Asian and American ingredients.

1/2 medium onion, diced 4 cloves garlic, minced 1/2" piece of fresh ginger, grated 1 jalapeno, seeded and chopped 2-4 scallions, chopped 1/2 cup ketchup 2 Tbsp. Oyster Sauce 2 Tbsp. Black Bean Sauce 1 tsp. Chili-Garlic Sauce (or to taste) 1 tsp. low-sodium soy sauce 1 tsp. Sesame oil 1-1/2 cups low sodium chicken broth (or vegetable broth for vegetarian) 1 cup frozen peas and carrots 1 Tbsp. canola oil 1 block Firm Tofu, cut into 1" cubes
In a medium skillet, heat 1 Tbsp. canola oil until shimmering.  Add onion, garlic, ginger, jalapeno and scallions and saute until just tender-crisp; about 3 minutes.
In a small bowl combine ketchup, Hoisin sauce, Black Bean sauce, Chili-garlic sauce, soy sauce and sesame oil.  Add to skillet.  Stir in chicken broth and bring to a simmer.  Add peas and carrots and simmer 5 minutes.  Gently stir in tofu.

 Serve with white rice.

Cauliflower Macaroni & Cheese with Alpine Lace® Deli Cheese

Who can ever get enough Macaroni & Cheese?  This is the quintessential family-friendly meal.  Our lives are busy now and it's sometimes difficult to have a quick meal or snack that satisfies and keeps you going!  Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals.  Another trick here is to combine Cheddar cheese with naturally, low-sodium Alpine Lace® Deli Swiss Cheese which pumps up the flavor !
We all love cheese - Alpine Lace® Deli Swiss Cheese is a high quality, satisfying cheese that provides enough indulgence to fuel your day and adds a nutty, flavorful addition to your everyday Mac & Cheese.  
Have an appetite for Adventure? Visit the Alpine Lace Web Site for more ideas!

1 head cauliflower, trimmed and broken to bite-sized florets 1-1/4 cups elbow macaroni Canola oil in a pump sprayer 2 cups low-fat (1%) milk 1 Tbsp. cornstarch 1 tsp. dry mustard powder 1 cup shredded mild Cheddar cheese 1 cup Alpine Lace® Deli Swiss Cheese cut into cubes 1/4 tsp. freshly ground black pepper 1/4 cup panko bread crumbs Paprika for garnish
Bring a large pot of water to a boil over high heat.  Add the cauliflower and cook just until crisp-tender, about 5 minutes.  Using a skimmer, transfer the cauliflower to a colander; leave water boiling.  Drain well.  
Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes.  Drain well.
Preheat oven to 350 degrees F.  Spray individual ramekins or a 9 x 13 baking dish with oil.
Pour the milk into a medium saucepan.  Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch.  Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil.  Remove from heat, add the cheeses and pepper, and whisk until smooth.

Add the cauliflower and macaroni and mix well.  Spread in the baking dish or divide evenly into ramekins.  Sprinkle with panko and paprika.

Bake until the sauce is bubbling, about 20 minutes.  Serve hot.
Visit Alpine Lace Deli Cheese and create a personalized nutrition label with your own recommended daily allowance of Happiness! and be sure to share it on Alpine Lace Deli Cheese Facebook Page!
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This post is sponsored by Alpine Lace but My Life Ingredients are all my own.

Spaghetti with Oil and Garlic (Aglio e Olio)

It doesn't get any simpler than this classic Italian dish.

1 lb. spaghetti or vermicelli 5 Tbsp. extra-virgin olive oil 10 cloves garlic, peeled and sliced 1/2 tsp. crushed red pepper flakes 1/2 cup chopped fresh Italian parsley 1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
Bring 6 quarts of salted water to a boil in a large pot over high heat.  Stir the spaghetti into the boiling water.

Return to a boil. We know how to cook spaghetti, just went a little camera crazy. Cook the pasta until al dente, about 6 minutes.
Heat 3 Tbsp. of the olive oil in a large skillet over medium heat.  Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.

  Remove from heat and add crushed red pepper. Ladle about 1-1/2 cups of the pasta-cooking water into the sauce.  Add the parsley, the remaining 2 Tbsp. olive oil, and salt to taste.
If the skillet is large enough, fish the pasta out of the boiling water and drop it directly into the sauce in the skillet.

If not, drain the pasta (after you have removed the cooking water for the sauce). Bring the sauce and pasta to a simmer, tossing to coat with sauce.  Cook until the pasta is coated with the sauce, 1 to 2 minutes.  Remove the pot from the heat and toss in the grated cheese.

Serve immediately with extra grated cheese.

Small Batch Potato & Cheese Pierogi

If you have never tried making pierogi before, or just have a craving and don't want to go through all the fuss, this is a perfect recipe.  It makes just about 2 dozen pierogi - enough for a snack for my boys!  It's even easier if you make the delicious potato filling the day before.

DOUGH:
2 eggs 1/4 cup sour cream 1 cup warm water 1 tsp. Kosher salt 3-1/2 cups all-purpose flour
FILLING:
1 lb. Russet potatoes 1/2 Spanish onion, chopped 2 Tbsp. unsalted butter 1 cup shredded sharp Cheddar Cheese (yellow or white) 1/2 cup Ricotta cheese Salt and Pepper to taste
To make the dough:
In a medium mixing bowl, whisk the eggs, sour cream, water and salt.  Add flour, 1 cup at a time until fully incorporated.
Turn out the dough onto a lightly floured work surface and knead until smooth, about 5 minutes.  Place the dough in a lightly oiled bowl, cover with a damp paper towel and let the dough rest for 20 minutes.
To make the filling: Peel and cube potatoes.  Place in a medium pot.  Rinse once or twice and cover with cold water.  Add salt to taste and bring to a boil.  Simmer potatoes until tender, 15 to 20 minutes.
In a medium saute pan, melt butter over medium heat.  Add chopped onions and saute until softened until light golden brown.  Remove from heat. Reserve about 1/4 cup for finished pierogi.  
Drain potatoes and mash.  I still have one of those old-fashioned potato mashers.  Add onions with butter from the pan, cheddar and ricotta cheese and mix well. Season with salt and pepper.  Set aside.

These mashed potatoes are delicious on their own!  A different way to serve tradtional mashed potatoes.  Can you image these with some gravy!
To assemble:
Place dough on a well-floured work surface.  Set a small bowl of water next to your work area.  Divide dough in half.  Roll out one half of the dough to approximately 1/4" thick - as thin as possible while still being able to work with it.  If dough shrinks back while rolling, cover and let rest a little longer. Cut out dough rounds using a 3" round biscuit cutter (or use a coffee cup or the rim of a drinking glass).  Place 1 Tbsp. of the filling in the center of each circle.  Dip your fingers in the water and moisten the edge of half of the circle, then fold the other half over to make a half moon shape.  Press and seal the edges together.  

Cover filled pierogi with a clean towel while you work with the rest of the dough. Bring a 6- to 8-quart pot of salted water to a boil over high heat.  Working in batches of 6 to 8, drop the pierogi into the boiling water and give them a gentle stir so they don't stick together or to the bottom of the pot.  When they float to the top, lower the heat and gently simmer for 3-4 minutes.  Use a slotted spoon to transfer them to a platter. 

FOR BOILED PIEROGI:
Melt 1/4 cup unsalted butter in a medium saute pan.  Sprinkle the pierogi with the reserved onion and drizzle with melted butter.  Season with salt and freshly ground black pepper and serve hot with sour cream on the side.

FOR FRIED PIEROGI:
Melt 4 Tbsp. unsalted butter in a heavy-duty skillet over medium heat.  Cook the boiled pierogi, flipping once, until golden brown and crispy on both sides, 4 to 5 minutes.  Serve as above with onion and sour cream.

This is a great dish during Lent.  It's even easier if you make the potatoes the day before, then you just have to work with the dough.  Once you get started it goes quickly!
Makes about 2 dozen