Black Bean Patty

Here’s a veggie burger to serve your vegetarian or vegan friends at your next cook-out. My husband, the meat-eater, even said he’d like this if I don’t call it a burger. For him “burger” implies meat. Therefore, it’s just a patty and you can choose whether or not it becomes your “burger.” Since these freeze well, you need not be afraid of making too many.

INGREDIENTS

  • 2 cups black beans
  • 1/2 onion
  • 1 bell pepper
  • 3 cloves garlic, peeled
  • 1/2 cup old fashioned oatmeal
  • 1/4 cup whole wheat flour
  • 1/2 cup TVP
  • 1 teaspoon vital wheat gluten
  • 1 t. cumin
  • 1 teaspoon liquid smoke
  • dash hot sauce
  • dash Worcestershire sauce (Read the ingredient list carefully or make your own if you are a strict vegetarian. Most brands contain anchovies.)

NIGHT BEFORE

Place ingredients in a food processor and blend until it becomes the consistency of a thick batter.

Ingredients for bean patties in the food processor
Ingredients for bean patties in the food processor

Spoon onto a cookie sheet lined with parchment paper in circular shapes about the diameter of a hamburger bun.

Bean patties ready for the refrigerator
Bean patties ready for the refrigerator

Place in the refrigerator overnight.

BEFORE SERVING

Remove the bean patties from the refrigerator. Preheat the oven to 400 degrees Fahrenheit. Bake for 20 minutes. Flip the patties and return to the oven to bake another 15-20 minutes.

Bean patties coming out of the oven
Bean patties coming out of the oven

Let rest for about 10 minutes before removing from the cookie sheet.

Black Bean Patty--ready to serve
Black Bean Patty–ready to serve

Creamy Chicken Tortilla Soup

Tortilla soup is pretty high on my list of Tex-Mex comfort foods. I have a couple of variations, but this is one of my favorite versions.  You can make this soup quickly and easily with no advance preparations.

INGREDIENTS

  • 1 cup cooked chicken, cubed
  • 1 can cream style corn
  • 1 can black beans
  • 1 can chopped green chilies
  • 1 can tomato paste
  • 2 cubes chicken bouillon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 cup heavy cream

Optional Toppings

  • avocado
  • shredded cheese
  • sour cream
  • sliced jalapenos
  • tortilla chips

DIRECTIONS

Pour all the ingredients except the heavy cream into a medium saucepan.

Ingredients for the soup
Ingredients for the soup

Mix together and simmer for about 5 minutes.

Mixing the ingredients
Mixing the ingredients

Add the cream and return to a simmer.

Stirring in the cream
Stirring in the cream

Serve in a  bowl with your choice of toppings.

Tortilla soup with favorite toppings
Tortilla soup with favorite toppings

Easiest, Tastiest Coleslaw

This cole slaw is so easy, I don’t even make it until I’m ready to serve it. I’ve had people tell me that they don’t care much for cole slaw, but they like mine. I think the secret is the Greek seasoning. You can always adjust the Greek seasoning to meet the taste of your family.

INGREDIENTS

  • 1- 14oz package cole slaw mix
  • 3/4 cup mayonaise
  • 3/4 teaspoon Greek seasoning

Mix all ingredients together.

Mayonnaise, Coleslaw, and Greek Seasoning
Mayonnaise, Coleslaw, and Greek Seasoning

Serve.

Cole Slaw
Cole Slaw

Cakeballs

I first discovered cakeballs when I had a batch of cupcakes that fell to pieces when I tried to take them out of the pan. However, I later decided it was a great way to recreate leftover cake. Maybe you don’t have a problem with leftover cake, but somehow an 8 inch round two-layer cake is a bit much for my husband and me to finish. I feel much better about taking cakeballs to the teachers lounge rather than half of my leftover cake especially since I wouldn’t brag about the looks of my lopsided two layer cakes.

INGREDIENTS

  • 1/2  cake with icing
  • almond bark

Put the cake in a large mixing bowl and crumble.

Cake with icing
Cake with icing

Stir until it is a paste.

cake paste
cake paste

Form the paste into balls about 1 inch in diameter.

Cakeballs--ready for dipping
Cakeballs–ready for dipping

Melt the almond bark according to package directions.

Covering cakeball in almond bark
Covering cakeball in almond bark

Using two spoons cover each cakeball in almond bark and place on wax paper.

Cakeballs on wax paper
Cakeballs on wax paper