A Taste of Missouri

So I like spicy things...and using black beans. That's a problem because I don't know how much of the family is in the camp of "not spicy" preferences and because black beans just absorb nearly every other flavor you add to them and cover it up so all you can taste are just black beans. Here's three recipes though that I enjoy making!

Black Bean Patties

This one's a little bland as the recipe stands: personally I've had luck adding garlic, paprika, or some chili powder, but that's probably not really everyone else's taste. Guacamole on top has been the best solution so far. Boiling and dicing sweet potatoes was a good choice, and another time I added sweet corn to pretty good success. They're good with pasta (either red or white sauce), or with the guacamole on top they're basically a vegetarian hamburger.

Time: 20m
Ingredients:
15-16oz Black Beans (get a can, cooking them raw is complicated)
15-16oz Diced white potatoes (I also recommend getting these or "sliced white potatoes" in a can to make things easier)
1/4c sauteed onion (this can be left out—in which case I'd really recommend adding something else you'll think will give the patties some more flavor).
1/2t parsley
1/2c oatmeal
olive oil

Instructions:
Mash the beans and potatoes together.
Add the onion, parsley, oatmeal, salt, and pepper (and anything else you've chosen to add)
Mix well
Shape 6 patties
Heat the oil
Cook patties about 5min per side or until done to taste

Carrot Falafel

I hesitated to include this one because I didn't want everyone thinking I only eat things that are round and shaped like discs...but it's a good one as well. The cumin is definitely a flavor we didn't eat a lot of growing up, and I don't know if that's just a Givan thing or if that's a pretty common experience for us all!

Ingredients:
1 can of chickpeas (15oz)
2 cloves garlic (I'm not sure how substituting this one would work if you're not a garlic person)
1c chopped red onion (I leave this out all the time though, not on purpose, and it turns out fine)
2 carrots (finely grated)
A handful of fresh parsley
A handful of fresh mint
1/2t cumin
1/2t coriander
1/4t chili powder
1t tahini (this stuff is super hard to find...if you have seasame seeds you can grind them to a powder and use that. Other substitutions include very plain tasting nut butters apparently. I think you can just skip it...I know I haven't had enough falafel to tell the difference)
2 lemons (organic/unwaxed usually work best)
1 egg
1/2c plain vanilla yogurt
Pita

Instructions:
Mash the chickpeas.
Finely chop the garlic and all the herbs.
Finely grate the carrots.
Coarsely grate the zest of from the lemons
Add the egg
Season to taste with salt and pepper.
Makes between 6-12 patties depending on  size.

Whisk together the yogurt, lemon juice, and tahini to make a dressing.
Serve on plain pita

Easy Bake Banana and Oatmeal Cookies
1/2c oatmeal
2 bananas
Whatever you'd like to add

Mash the bananas up and add the oatmeal. Add nuts, honey, dried fruit, etc, and bake for 15 minutes at 350.

Tolleson Recipe

This is our favorite chicken recipe right now. Enjoy!

Garlic Chicken

Ingredients:

2 teaspoons crushed garlic

1/4 cup olive oil

1/4 cup dry bread crumbs (we use Panko)

1/4 cup grated Parmesan cheese

4 skinless, boneless chicken breast halves

Directions:

Preheat oven to 425 degrees F. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish. Bake in the preheated oven for 30 minutes (until no longer pink and juices run clear).

Shook Recipes

Apricot glazed pork roast

1 can (10 1/2oz) condensed chicken broth
1 jar (18 oz) apricot preserves
1 large onion, chopped (about 1 c)
2 T dijon style mustard
1 bonelsss pork loin roast (about 4 lbs)

Stir broth, preserves, onion, and mustard in slow cooker.  Add the pork to the cooker cutting to fit if necessary and turn to coat.  ( I usually just use onion powder)

Cover and cook on LOW 8-9 hours or HIGH 4-5 hours.  (I've only cooked on low)



Shepherd's Pie

1 lb ground beef                           4-6 large potatoes
1 c tomato soup
1 can french style green beans

Brown meat in skillet.  Bring potatoes to a boil and mash.  After browning meat, mix with soup and green beans.  Put mashed potatoes on top.  Cook about 15 min til hot



I like the cookie idea for another blog day:)

The Recipe from the Rivers

Alright, I admit that I prefer baking to cooking...and love simple cooking recipes.  Here's a favorite at our house:
Bruschetta 'n Cheese Stuffed Chicken

1 can (14.5 oz) Italian-style diced tomatoes, undrained
1 1/4 cup shredded mozzarella cheese
1/4 cup fresh basil (optional-I usually don't use)
1 package stuffing mix for chicken
8 small boneless chicken breast halves (~2lbs)
1/3 cup Italian dressing

1) Preheat oven to 350 degrees. Prepare stuffing mix by combining tomatoes, 1/2 cup mozzarella cheese, basil, and dry stuffing mix.  Stir until just moistened.
2) Put chicken breast halves, 2 at a time, into freezer-weight resealable bag. Pound with side of metal can until 1/4" thick (approx.)
3)Place pounded chicken breast on cutting board; spread with 1/8 stuffing mixture.
4) Roll chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.
5) Place in 13x9 baking dish with seam side down; pour dressing evenly over chicken breast and bake for 40 minutes.
6) Sprinkle with remaining 3/4 cup cheese and bake 5 min longer or until cheese is melted and chicken cooked throughly.
Any extra stuffing mix can be placed around the chicken--it is good plain too!  Everyone at our house likes this dish and the chicken turns out moist.  :)

Now...I think we need a cookie recipe sharing week! Sarah