Recipes of the Week
Good morning Lagos. I'm sure you will love this weeks recipes, yum! |
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9 to 7 Recipe of the Week New Mexican Green Chile Black Bean Burgers
Ingredients
- 1 teaspoon olive oil
- ½ red onion, finely diced
- 2 cloves garlic
- 1 red bell pepper, diced
- 1 large green chile, stemmed, seeded and finely chopped
- 1 teaspoon cumin
- ½ teaspoon oregano
- 1 teaspoon chipotle chili powder or regular chili powder
- 1 – 16 oz can low-sodium black bean, rinsed and drained
- 1/2 cup sweet corn
- 1/3 cup chopped fresh cilantro
- Salt and black pepper, to taste
- 1 egg
- 1/2 cup gluten-free oat flour, plus more if necessary
- nonstick cooking spray
- 6 of your favorite hamburger buns, if desired
- Tomatoes, lettuce, onion, and any other fixings you desire
Instructions
- Heat
olive oil in skillet over medium-high heat. Add in onions and cook
until slightly softened, about 3 minutes. Add garlic, green chiles and
red pepper; cook and stir until soft another 3 minutes. Remove from heat
and stir in cumin, oregano, and chili powder; transfer to bowl to let
cool.
- Add black beans to food processor and pulse until smooth
but still a little chunky. Transfer beans to the bowl and add corn,
cilantro and salt and pepper. Stir, taste, and adjust seasonings if
necessary. Next add in egg and oat flour; stir until well combined, then
divide into 6 firmly packed patties and place in fridge for 30 minutes
to allow patties to cool so that they stay together better when cooking.
If the mixture is too wet to form into patties, you can add a tiny bit
more oat flour but don't overdo it!
- When you are ready to cook
the burgers, spray a large skillet with non-stick cooking spray and
place over medium-high heat. Add the burgers and cook, flipping once,
until cooked and browned on each side. I typically cook mine for 3-4
minutes on each side. Be gentle when flipping the burgers so that they
don’t fall apart.
- Place on buns or in lettuce wraps and top with
extra green chile, avocado slices, tomato, lettuce, and any other
toppings or condiments you desire.
NOTE: If you don't have fresh green chile available, you can use canned. |
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FOR ALL THE INGREDIENTS, VISIT THE LOST IN LAGOS RECIPE SHELF AT 9 TO 7, 20 OJU OLOBUN, OFF IDEJO STREET, VICTORIA ISLAND. |
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La Pointe Product of the Week
Organic Penne pasta with Scottish smoked salmon
Makes 8 servings
1 (16 ounce) package organic dry penne pasta
1 tablespoon olive
2 cups fish stock
2 cups white wine
3 tablespoons Scotch whiskey
1/2 pound chopped Scottish smoked salmon
2 cups light sour cream (creme fraiche)
freshly ground black pepper to taste
1/2 cup grated aged Parmesan cheese for topping
1 bunch Italian flat leaf parsley, chopped
Directions
1.
Bring a large pot of lightly salted water to a boil. Place penne pasta
in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. Heat
the olive oil in a skillet over medium heat, and cook the onion until
tender. 3. 3. Pour in the fish stock and white wine, and cook until
reduced by 1/2.
Remove the skillet from heat, and pour in the Scotch
whiskey. Using a long match, carefully ignite the Scotch. Once the flame
had subsided, return the skillet to medium heat, and mix in the salmon.
Stir in the cream and bring the mixture to a boil. Continue to cook and
stir until thickened.
4. In a large bowl, toss the cooked penne
pasta with the salmon mixture. Season with pepper, and top with Parmesan
cheese and parsley to serve. |
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3 comments:
Nice Recipe. My mouth is watering already
*Winks* Nice Post
I Love this
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