Friday, March 30, 2012

How To: Make a Meal from the Pantry

It started with a desire to make a recipe I saw online, as it usually does.  But I filed it away in my brain as something to make later.  I knew I would have the ingredients on hand so I wasn't worried about hitting the grocery store before making them.

Then I saw another recipe a friend pinned on Pinterest, and the just fit so well together, and I had all of the ingredients on hand for that recipe, too, so I had to do it.

Spicy Black Bean Burgers
Modified From Tasty Kitchen

1 can black beans, rinsed
1/2 onion, cut in wedges
1 red pepper, seeds removed
3 cloves garlic
1 egg
1 tsp onion powder
1 tsp cumin
1 tsp chili powder
1 tbsp Sriracha sauce
1/2 tsp salt
1/2 tsp pepper
1-2 cups panko bread crumbs
olive oil

Place black beans in a bowl and mash with fork or potato masher.  Set aside.

Place onion, pepper, and garlic on cookie sheet and broil until the lightly brown.  Blend in food processor until a smooth consistency.  Add to black bean mixture.  If there is extra liquid, strain through fine mesh strainer.

Add egg, onion powder, cumin, chili powder, Sriracha, salt and pepper to bean mixture and stir well to combine.  Mixture can be refrigerated at this point for up to two days.  Add enough bread crumbs (~1/2 - 3/4 cup) to make a consistency that will stick together in a patty, but has some bulk to it.  Form into 6 patties, thinner and wider rather than smaller and thicker.  Coat both sides with panko.

Heat olive oil in nonstick skillet over medium-high heat.  Gently place patties in skillet, being careful not to burn yourself on the hot oil.  Cook 5- minutes on each side, or until both sides have a dark crust and are heated through.

Serve on bun with favorite toppings, including something to give it a little crunch, such as romaine lettuce, pickles, or onions.

40-Minute Hamburger Buns
From Taste of Home

2 tbsp active dry yeast
1 cup plus 1 tbsp warm water
1/3 cup vegetable oil or 1/4 cup butter
1/4 cup sugar
1 egg
1 tsp salt
3 to 3 1/2 cups bread flour

Dissolve yeast in water.  Add oil and sugar and allow to sit for 5 minutes. Add egg, salt, and 3 cups of flour to form a soft dough. 
Knead on floured surface for 3-5 minutes or until smooth and elastic.  Immediately divide into 12 pieces for large rolls, 16 for medium rolls.  Shape into balls and place 3 inches apart on a greased baking sheet (or a silpat or parchment paper lined baking sheet). Cover and let rise for 10 minutes.  Heat oven to 425.  Bake for 8-12 minutes, until tops are golden brown. Remove to a wire rack to cool. Makes 12-16 rolls.

Have I mentioned the newest trick I learned that I'm in love with?  I had a spare spice shaker in the kitchen and I filled it with flour.  Now when I'm kneading I just sprinkle from the shaker onto the surface and get a nice even layer across it instead of spooning a glob on and spreading it too thin with my hand.  Magic!  Also works wonders if my sauce needs to be a little thicker - just add two shakes of flour! More magic!

I took these to dinner at my nephew's house (three months old and he totally rules the roost there now). I made only 4 burger patties instead of six out of the recipe and they were a bit thick, in addition to being really soft in the middle.  Next time I will definitely make them thinner and give them a good crust to add some crunch.  The combination of very soft bun, soft burger, avocado and spinach made for a gummy, if tasty, dinner.

For dessert, I made another recipe that used only things on hand, and could quickly make right before heading out - Two Minute Cookies. Ahh, the wonderful tastes of childhood.  No matter how bad for you they are, or how much sugar there is, they will always be delicious.

Two Minute Cookies
From Mom's Recipe Box

1/2 cup butter
1/2 cup milk
2 cups sugar
3 cups oatmeal
3 tbsp cocoa
1/2 cup coconut
1/2 cup raisins (optional)

In medium sauce pan, melt butter and add milk and sugar.  Heat to rolling boil and cook for one minute. Remove from heat and add remaining ingredients.  Quickly spoon into mounds on parchment or wax paper.  Allow to cool for 5 minutes.  Makes 30-36 depending on size and the cook's share.

PS.  Be careful.  It's a tomato jungle out there.

1 comment:

  1. 40 minute buns! definitely bookmarking this for future use!