Friday, July 31, 2015

Black Bean and Cornmeal Patties



I've always loved Black Beans, they remind me of my Abuela's kitchen and her cooking. She makes the most deliciously flavorful Black Beans, whether it is Soup or Rice and Beans they are always tasty and are a staple at at her table. It's been a little too hot lately for soup, and  I wanted to shake things up a bit by using those ingredients a different way.

Black Beans team up with Fresh Cilantro, Green Onions, Earthy Cornmeal and a touch of Hot Sauce and Spice for this tasty dish. The best way to describe the taste is the flavors of a fresh Homemade Corn Tortilla filled with Black Beans and fresh Salsa wrapped into one little mouth-watering package served with a side of Spicy Crema. These Black Bean patties are great as a snack, side dish, or Veggie Option to a Hamburger.

Here is my recipe for Tasty Black Bean and Cornmeal Patties:

Makes 10-12

Ingredients:
1 Cup Yellow Cornmeal
1- 16oz Can Black Beans, Drained
2 Stalks Green Onions, sliced
1/2 cup Cilantro, chopped
1 - 2 Tblsp Hot Sauce
1 tsp Minced Garlic
1 tsp Fresh Ground Black Pepper
1 tsp Ground Cumin
1/2 tsp Oregano
1 tsp Salt
1/2 Cup Vegetable Stock
Vegetable Oil

Directions:

Spicy Sour Cream (Spicy Crema):
1/4 Cup Sour Cream, 1/4 tsp Dried Minced Onion, 1/4 tsp Garlic Powder, 1 Tblsp Water,
1-2 tsp Hot Sauce, Pinch of Salt & Pepper
1. Mix all the listed ingredients till smooth, refrigerate until ready to use.

Black Bean and Cornmeal Patties:
1. In  a saucepan bring the Vegetable Stock to a boil, then add the cornmeal. Stir continuously till thickened, reduce heat and cook for another 5 minutes uncovered. Remove from stove and place in a bowl.

2. To the cooked cornmeal add the black beans, onions, cilantro, garlic, hot sauce, and spices. Mix throughly.


3. Pour oil about 1/2" deep into a frying pan, and heat to medium hot.

4. While the oil is heating, with slightly damp hands start forming the patties. Carefully place them in the oil, and cook till golden brown on both sides.





5. Drain on paper towels.

Serve Hot with Spicy Sour Cream Sauce.


Enjoy!

I have added this to My Legume Love Affair #85, hosted by Jagruti at Jagruti's Cooking Odyssey and Lisa's Vegetarian Kitchen and Susan's The Well Seasoned Cook.

Wednesday, July 29, 2015

Okra Curd Salad - Bendakaya Perugu Pachadi




This year we have been getting a steady crop of Okra, especially after the past few heated weeks. Okra is a 'love it or leave it' kind of vegetable. I think a lot of that has to do with how it was introduced. The first time I had Okra was in a really bad shrimp gumbo, and I was less than impressed and not particularly eager to try Okra again. After a good while, I was reintroduced to it by Kishore via his Okra fry. His version was spicy, tasty, and not gooey and gummy at all! Just like any other vegetable, it takes time to learn how to cook it properly to maximize it's flavor. 
This dish is called 'Bendakaya Perugu Pachad' in Telugu. 'Bendakaya' means Okra, 'Perugu' means Yogurt, and 'Pachadi' means Side Dish. It is a great quick vegetable side dish that allows the fresh flavor-fulness of the Okra to shine through. 

When we have a busy day and are too tired to really cook; dinner is some variation of rice, pickle (Most often shrimp), and vegetable poriyal or pachadi.

The quick cooking method keeps the okra al dente, while the spices, and cilantro add extra layers of flavor to this crisp cool dish!

Here's my recipe for Okra Curd Salad:

Saturday, July 25, 2015

Rainbow Chard and Egg Pie with Feta





We've been harvesting lots of veggies from our garden this year, and our spring to summer staple has been our Rainbow Chard. Since this year skipped over Spring and went straight to Summer, we had a very short Spinach  season, so in came Chard as the perfect stand in. It's broad colored leaves are great for a wide variety of dishes and they are a great substitute for Spinach or any leafy green dishes from salads to quiche.

Swiss Chard (Beta vulgaris ssp. v. convar. cicla var. flavescens) is actually related to beets, though they are cultivated for their greens they also grow underground edible roots like beets but are much tougher. Chard is high in vitamins A, K, and C, and it is also rich in minerals, dietary fiber, and protein.

The weather was beautiful this morning, comfortably warm with  decided to have a nice Saturday Brunch this morning using our garden produce, and some lovely Farm Fresh Eggs from a friend. Brunch consisted of Rainbow Chard and Egg Pie with Homemade Feta, served with Tomato Salad and Sliced Avocado. The garlicky Chard and sweet Red Onions topped with Whole Fresh Eggs sprinkled with Salty Feta is great as an appetizer, brunch, or as a light meal.

Here is my recipe for Rainbow Chard and Egg Pie with Feta:

Tuesday, July 21, 2015

Peach Almond Muffins



This past week my brother and I went peach picking at Battleview Orchards. Lucky for us they
have a variety of peach trees, each type having it's own purpose from cooking to canning. My two favorites are their yellow and white peaches. I tend to use the white peaches more for drinks, and the yellows for baking but either they are always delicious! That day we came home with  ~11 lbs of peaches! 

I know that sounds like a lot but it's completely manageable. Plenty of peaches for a variety of things like the Peach Jasmine Ice Tea and these delicious Peach Almond Muffins. 

These Summery Muffins are full of fresh fruity flavor and earthy slivered almonds. Sun-kissed sweet peaches mix with the almonds imparting a Peachy Marzipan taste to these fluffy muffins.

Here's my recipe for Peach Almond Muffins:

Sunday, July 19, 2015

Bunker Hill Monument, Boston, Massachusetts

I’m excited to join up again this month with fellow blogger Fiona Ryan's A-Z Guidebook Travel Linkup over at Tiffin Sized Bites. This travel tale link-up goes from July 15th - July 22th, this time travels with the letter "B".

"B" is for the Bunker Hill Monument in Boston, Massachusetts. The 221-foot (67 m) granite obelisk was erected to commemorate the Battle of Bunker Hill. This was the first major conflict between British and Patriot forces in the American Revolutionary War, fought there June 17, 1775. In reality, the monument is actually not on Bunker Hill, but instead on Breed's Hill, where most of the fighting actually took place. In front of the obelisk is a statue of Colonel William Prescott, who according to legend coined the famous phrase, "Don't fire until you see the whites of their eyes."

Bunker Hill Monument, Boston, MA - USA



For more Letter "B" travel stories, visit A-Z Guidebook Linkup. Stay tuned next month for more travel, centering around the Letter "C"!

TIFFIN - bite sized food adventures -

Peach Jasmine Ice Tea



Today was hot...sweltering hot! And what better way to cool off than with a nice iced tea. This past week my brother and I went peach picking, we came home with 11 lbs of peaches! Plenty of peaches for a variety of things from peach muffins to peach iced tea.

Despite today's heat, Kishore and I spent the better part of the day in our backyard. And after working tending our garden in the oppressive heat, it was time for us to take a break and rehydrate. So inside I went, to quickly whip up some nice, cool, refreshing, much needed iced tea.

This simple fruity ice tea is perfectly cool for hot summer afternoons. Light, refreshing floral jasmine melding with sun-kissed sweet, freshly picked peaches. 

Here is the recipe for Peach Jasmine Ice Tea:

Wednesday, July 8, 2015

In My Kitchen - July 2015


It's time for another round of the very cool monthly happening called "In My Kitchen" run by Celia at Fig Jam and Lime Cordial. I can't believe it's already been a year since joining in the fun!

So here we go....

This Month in my Kitchen...

Native Carolina Mantid
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