Tag Archives: olives

Awesome Black Bean, Black Olive, and Couscous Burgers (baked, freezeable)

10 Aug

We love a good Black Bean Burger around here, seven-year-old boy included. I make many variations and make bigger batches than I need so I can freeze them. Usually I bake first then freeze, but with this one I am experimenting with freezing uncooked. So far so good; I took two out today and baked them and we loved them!

Froze them on wax paper and then when set, I put them in a freezer bag with was paper separating them

Froze them on wax paper and then when set, I put them in a freezer bag with wax paper separating them

I haven’t yet told the little man that there were olives in his burger. Maybe I won’t tell him at all; kids are funny and he might decide he didn’t like them after all, or become suspicious of everything I put in front of him. Hmmm. Anyhoo, these were really delicious and filling and I am glad to have another six in the freezer for a rainy day!

Oh yes! Black Bean Burliness!

Oh yes! Black Bean Burliness!

Black Bean Burgers with Couscous and Black Olives

1 Tbs extra virgin olive oil

1/2 Cup onion, chopped fine

¼ Cup green cubanelle (Italian cooking) pepper, diced

3-4 cloves garlic, chopped

1 Tbs cumin powder

1 Tbs Adobo powder

20 pitted black olives, chopped

2 Cups beans (soaked) or 2- 15 oz. cans, rinsed and drained

½ tsp salt

1/2 Cup fine (not Israeli) couscous (you could use two Cups prepared quinoa instead)

2 eggs

(optional ¼ Cup white flour)

Preheat oven to 375°. Line a rimmed baking sheet with foil and grease lightly.

Warm oil in a large skillet at medium-high until rippling. Add onion and coat, then lower heat to medium, add green pepper, and sauté until translucent and tender, about 5 minutes. Add garlic and sauté another minute, followed by cumin and cook another minute.

You may want to add beans to skillet for further cooking and softening (add ¼ Cup water at a time for greater tenderness).

In a bowl, mash beans into a thick paste (use a fork, potato masher or ricer). Add cooked vegetables, egg, couscous, and olives and season with salt (and pepper if desired). Shape into four generous burgers (or eight small ones) with your hands (don’t mess with it too much). If you find it much too wet, mix in the optional flour and then place on baking sheet and bake for 10 minutes on one side, 10 on the other and then a five on the first side. Serve with thinly sliced red onion, sliced avocado, sliced tomato and Sweet Roasted Red Pepper Dipping Sauce,  and Hot, Cheap & Easy’s number one post ever: Sauteed Onions and Mushrooms Burger Topper Extraordinaire if desired.

Egg Salad…Amped

11 Apr

Have you ever seen the MTV show “Pimp My Ride” where a beat-up, tin-can of a vehicle gets a total tarted-up makeover- complete with features like aquariums and shoe racks and hydraulic surfboard lifters?

Well, sometimes I like to play culinary “Pimp My____________(fill in the blank with your favorite, but somewhat tired go-to everyday recipe).” You know, take a dull salad and add grilled shrimp and fruit, or top your morning toast with salmon and creme fraiche, or add truffle oil to any old thing to make it special.

The Chinese make cracks in eggs before hard-boiling in tea to make "1,000 year old eggs" -- that's my excuse for the rather oddly-colored post-Easter eggs you see here...

In honor of the ridiculous number of luridly-dyed hard-boiled eggs in my post-Easter fridge, today’s episode is “Pimp My Egg Salad.” Just add a number of tasty pantry items to a normal egg salad and voila! You have a hottie-hottie, hot-hot, lunch where before sat a bland and boring boiled egg.

By the way, to boil eggs perfectly, set them in cold water that covers by an inch. Bring to a rolling boil. Remove from heat, cover and allow to sit for ten minutes. Drain and shock the eggs in ice water (to help the peeling later). Using eggs that are not farm-fresh will make them easier to peel (more air between shell and membrane).

 

Look closely and you'll see that blue color....

Egg Salad…Amped

4 hard-boiled eggs

2 Tbs mayonnaise

1-2 tsps prepared mustard

1 tsp minced red onion (optional)

1 tsp capers, drained

Five large pitted black olives, sliced

1 Tbs roasted red pepper, diced

Salt to taste

Dash of sriracha or other hot sauce (optional)

Mix all ingredients in a bowl. Salt to taste and add hot sauce if desired. Serve in a sandwich on toast or atop a salad.

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