Black Bean Burgers

1 (15 oz) can black beans, undrained
1 (4 oz) can chopped green chilies or 1/2 cup salsa
1 cup plain dry bread crumbs
1 t chili powder
1 egg, beaten
1/4 c. yellow cornmeal
2 T oil

Mash beans. Stir in chilies (or salsa), bread crumbs, chili powder, and egg. Shape into 6 patties 1/2 inch thick. Coat with cornmeal. Heat oil in skillet on medium heat. Cook patties 5 - 10 minutes, turning once, until crisp and cooked on both sides.

Falafel

1 (15 oz) can chickpeas, drained
2 cloves garlic, finely chopped
1 egg, beaten
1 tsp. lemon juice
1 cup dry breadcrumbs
1 tsp. baking powder
seasoning salt to taste

Mash chickpeas until pasty. Add garlic, egg, and lemon. Slowly add breadcrumbs until mixture is not sticky, but will hold together; add more or less as needed. Add seasoning salt. Form 8 balls, then flatten into patties. Heat 1 inch oil in large skillet on medium high. Fry until brown.

Serve in tortillas with cucumber sauce (below) and toppings or burger style on a bun with your favorite toppings.

Cucumber Sauce
1 (6 oz) container plain yogurt
1/2 cucumber, chopped
1 tsp. dried dill weed
1 T mayo
salt and pepper

Combine. Chill 30 minutes.

Hot Fudge Sundae Cake

from Betty Crocker

1 c. all-purpose flour

3/4 c. granulated sugar

2 T baking cocoa

2 t baking powder

1/4 t salt

1/2 c. milk

2 T vegetable oil

1 t vanilla

1 c. chopped nuts, if desired

1 c. packed brown sugar

1/4 c. baking cocoa

1 3/4 c. very hot water

Ice cream

Heat oven to 350. Mix flour, sugar, 2 T cocoa, baking powder, salt in ungreased square pan, 9 x 9 x 2 inches. Mix in milk, oil and vanilla with fork until smooth... stir in nuts. Spread in pan. 

Sprinkle brown sugar and 1/4 c. cocoa over batter. Pour water evenly over batter. 

Bake about 40 minutes or until top is dry. Cool 10 minutes.

Serve warm cake with ice cream. Spoon sauce from pan on top.

Mmmm, mmmm good. Ice cream, hot fudge, and cake... how could you go wrong?

Well, okay... one thing about this recipe is both times I have made it, it was slightly overcooked. I think underdone would be best for this one.

Fettucine with Creme Fraiche (Cream)

Adapted from Peter Berley's Modern Vegetarian Kitchen

3/4 lb fettucine

2 T olive oil or butter

1 garlic clove, chopped

2 tbsp parsley, chopped

2 tbsp basil or cilantro, chopped

1 tbsp chopped chives

1 tsp finely grated lemon zest

1 c. creme fraiche (see below)

coarse sea salt

ground black pepper

1/4 c. parmesan cheese, grated

Cook pasta and drain. 

Use wide saute pan to warm oil over medium heat. Saute garlic 1 minute. Before it browns, add herbs and zest. Saute 30 seconds then stir in creme fraiche. Add salt and pepper then bring to a boil and remove from heat. 

Add pasta to pan and toss to coat. Add parmesan, toss again, and serve. 

Creme Fraiche- 

1 pint heavy cream

2 tbsp plain yogurt

Boil 1 quart glass jar for 10 minutes in large pot of water to sterilize. Air dry. 

In saucepan, heat cream to lukewarm. Transfer cream to glass jar and stir in yogurt. Store loosely covered with plastic wrap away from drafts for 24 to 36 hours. Cover tightly and refrigerate for 24 hours. It is now ready to use. Store in refrigerator for up to 1 week. 

Cranberry Bread

(from the book "Cranberry Thanksgiving")

2 c. flour

1 c. sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 c. margarine

1 egg, beaten

1 tsp orange peel, grated

3/4 c. orange juice

1 1/2 c. raisins or craisins

1 1/2 c. fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt, and baking soda in a large bowl. Cut in butter until crumbly. Add egg, orange peel, juice; stir until evenly moist. Fold in raisins and cranberries. Spoon into greased loaf pan. Bake at 350 degrees for 1 hour 10 min (may cook sooner, check it after 50 min.) Cool on rack.

Indian Chapati bread

I claim no expertise in making this bread and the picture may prove it  (I didn't bother to puff this batch: see step 7) - but my family loves it and it's a quick last-minute addition to a curry meal. Also a great way to involve my kids in contributing something simple and fun to the meal.

Ingredients:

2 cups whole wheat flour
1 tsp. salt
3/4 cup (more or less) water

To Prepare:

1. Spray skillet with oil and heat to medium high.

2. In medium bowl, mix flour and salt.

2. Make well in the center of the flour and pour in the water.

3. Mix with clean hands and knead into workable consistency.

4. Break off golf ball size pieces of dough, roll into a ball, dust with flour and flatten with hand.

5. With rolling pin, roll into thin circle and place onto skillet.

6. Cook on one side until bubbles appear, then turn and cook 1 or 2 minutes longer.

7. Optional step for me: to puff chapati, hold it with tongs over an open flame on a gas burner. If you don't have a gas stove, use a paper towel to push down on the edges of the chapati while cooking. Brush cooked chapati with butter or oil.

Peanut Butter Pie

(Tracy Belt's family favorite)

1 8-inch graham cracker pie crust

1 small box chocolate pudding (prepared for pie directions)

1/2 c. peanut butter

1 c. powdered sugar

8 oz whipped topping

Mix peanut butter and powdered sugar together with fork or pastry blender. Onced mixed, spread half of mixture into crust.

Prepare pudding and pour over peanut butter mixture. 

Spread second half of peanut butter mixture on top of pudding.

Refrigerate for one hour. 

Spread whipped topping on top.

This posting is long overdue! This is yummy stuff. I actually OD'd on it so beware.