Thursday, December 20, 2012

New Recipe!

Miles today: 0. Sad face. (Although if there was ever a week to take off, the crazy schedule of the week before Christmas is ideal)

I created! I cooked! 

And it was edible! Tasty even.

So the picture does not do it justice. Whatevs. I made the patties on Monday afternoon and they cooked up perfectly last night after a long day. And there are leftovers.

Butternut Squash and Black Bean Burgers with chipotle sauce

2 c butternut squash, cubed
1 can black beans, rinsed and drained very well
1-2 cloves garlic, minced
1/2 tsp coriander
1/2 tsp cumin
1/4 chipotle chili pepper
1/2  + to taste salt
3/4 c fresh cilantro, chopped
1 c panko bread crumbs
1/4 c Parmesan cheese
1 egg
1 tablespoon olive oil

  • Steam butternut squash for approximately 10 minutes or until fork tender. 
  • Place into large bowl with black beans. Mash with potato masher. Add garlic, spices, salt, cilantro, 1/2 cup panko, and cheese. Taste and add additional seasoning, if needed. Add egg. 
  • Spread 1/2 cup panko bread crumbs on plate. Form mixture into patties and cover with panko.
  • Heat a griddle or skillet to medium heat and coat with cooking spray or olive oil. Cook patties until warmed through and golden. About 4-5 minutes per side.
  • I served them on a bed of lettuce dressed with salt, pepper and a sprinkling of lime juice. You could easily serve them on hamburger buns and eat them that way. Drizzle with chipotle sauce.
Chipotle Sauce:
  • Mix together:
    • 1/4 c mayo (I use the olive oil or light kind)
    • 1/4 c fat free Greek yogurt
    • 1 chipotle pepper minced (get the canned kind in adobo sauce)
    • 2 1/2 tablespoons Adobo sauce
After dinner I succumbed to Larry's peer pressure and we had Dilly bars. Yummmm. 

So not cute. 

Also, my amazing friend got me this little gizmo for Christmas yesterday.

In no way do I think it will make it easier (or less messy) to get the tasty little seeds out of a pomegranate. Will let you know how that turns out. Thanks Ally!