Tag: healthy

Black Bean and Portobello Burger

**This is not a vegan dish. Egg is used to bond the patties.

Ingredients:

2 lbs canned black beans

1/2 cup flour

1/2 cup breadcrumbs

1 cup Portobello mushrooms finely chopped

1 onion finely chopped

1/2 a green bell pepper finely chopped

1/2 a Serrano pepper finely chopped

1 egg

2 tablespoons minced garlic

1 1/2 tablespoons Rick’s Hot & Spicy All Purpose Seasoning (Cajun)

Sea salt

Black pepper

Vegetable oil

Toppings:

Miracle whip

Dijon mustard

Tomatoes

Lettuce

Avocado

Swiss cheese

Wheat hamburger buns

**I added an egg on mine because a great burger needs an egg on top. Address your concerns with Bobby Flay. 🤣🤣

Heat eye to medium. In a wok with a little vegetable oil, saute your mushrooms, onions, bell pepper and Serrano pepper. Sprinkle salt and pepper.

Wash and strain the black beans. Then mash them into a paste.

Strain the oil from the sauteed veggies and mix them with the beans. Add flour, eggs, cajun seasoning, sea salt, black pepper and breadcrumbs. Mix thoroughly.

It should be thick. Then form into round patties. On medium in vegetable oil, fry the side brown. Then flip gently and press down. Flip again and brown. Flip one more time and add cheese.

Heat the oven on warm and place your burgers. This is to keep them warm and further melt the cheese.

Again I added a fried egg because I need that in my life.

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Beef and Cannellini Bean Soup

Ingredients:

1 beef steak

2 cans of Cannellini Beans

1 carrot diced

1/4 an onion chopped

1 potato diced

1 tablespoon minced garlic

1/2 a Serrano pepper chopped

1/4 cup red wine

1 tablespoon Rick’s Hot & Spicy All Purpose Seasoning (Cajun)

Thyme

Paprika

1 bay leaf

Sea salt

Black pepper

2 dashes Cayenne pepper

Vegetable oil

Equipment: Medium saucepan

Questions I sometimes face…

What do you do when you have 1 steak just sitting there but you don’t want to enjoy it by yourself?

Answer: Make a soup and have additional servings.

Saute the vegetables in vegetable oil, garlic, with a little sea salt and pepper

Slice the beef thin and add it to the veggies.

Once it begins to cook through add about 1/4 cup of water to create your beef broth. Sprinkle in paprika, thyme, bay leaf and cayenne pepper. I had some cheap red wine on deck so I put about 1/4 cup of it in too. 🤣

Once the beef has browned, add the Cannellini beans with their juice, cajun seasoning and the potatoes. Let simmer on medium high heat for 30 mins. Stir to ensure nothing sticks to the bottom periodically. Add water here and there so the beans don’t cook down.

Taste and add if needed sea salt and pepper.

Leftovers go in the fridge and my boys I’m sure will have at it… 😁🤣🤣

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Roast Chicken Leftovers: The Second Chance Lunch

Ingredients:

Leftover roast chicken 🤣

Frozen mixed vegetables

1 tablespoon fresh chopped ginger

1 tablespoon green onion chopped

1/4 a celery stalk diced

1/2 Serrano pepper finely chopped

Basil

Oregano

Thyme

Sea salt

Black pepper

Paprika

Boil the meat down and remove the bones. Season to your preference and enjoy your free lunch!

Quick, healthy, tasty and utilizes what you already have!

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My Omelette is Cool

I absolutely love EGGS!!! Now I typically eat them sunny side up with rice and veggies. For some reason omelettes haven’t on my radar. It’s like I forgot about them or something until recently. I was at a BBQ the other day and was trading food stories with a friend. Boy he was bragging bragging about his omelettes. Sorry I took this as a challenge.

The ALPHA cook in me came out. I felt compelled to prove I make omelettes better. So made it the following morning, sent the pic and he was crickets. He struggled with that good job text I swear but I finally got it.🤣 I know….I’m very petty when it comes to competition.

Ingredients:

4 eggs

Onions

Carrots

Green bell pepper

Tomato

Spinach

Cheddar cheese

Mushrooms

1/2 Serrano pepper

1 clove of garlic finely chopped

1 tablespoon of ranch dressing

1 tablespoon almond milk

Sea salt

Black pepper

Paprika

Vegetable oil

Beat the eggs with ranch dressing, almond milk, salt, paprika and pepper. Dice the vegetables small in a separate bowl except the tomatoes and toss until they are well mixed. On medium heat pour in the egg batter and let it cook in vegetable oil for about two minutes. Then add your veggies evenly as to give the appearance of pizza toppings. Allow to cook and the eggs will thicken. Lastly add the tomatoes and cheese. Sprinkle a little salt and pepper on top. Once the cheese has melted and you have a slight brown border around the edges that’s how you know it’s ready!

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