The other day, I was reading a blog in which the writer shared a more personal post than in previous weeks. She received many comments, including one from a guy who said that he much preferred that post to all of the food ones she’d been posting lately, because he wanted more of “her” in the posts. Many people responded to his comment, encouraging her to keep doing what she’s doing and telling her that whatever amount of personal stuff she chooses to share, it’s her choice and they’ll continue to read and support her. He replied, saying he thought the blog just worked better when it was more personal.
This obviously made me think about what we do at Toque Girls. As you know, sometimes our posts are quite personal and sometimes they’re more removed. What it really all comes down to is how we’re feeling at the time. No big reason or plan. We’ve gone through periods when we feel like being more open and times when it’s all we can do to post a recipe that we like. Not saying that every time we post a recipe, we’re not wanting to share something personal, but keeping some things to ourselves is essential.
Another thing: sharing personal stuff is hard! It takes longer to ponder, to decide what goes in and what comes out, and to write. But we do enjoy it — we’ve often said that it feels like we have a steady conversation going with you, our lovely readers, even if it’s via the interwebs. So, thank you for that. We’ll just keep doing what we’re doing and hope you get enough of “us” to keep you satisfied.
On that note, on to this recipe which is really, truly awesome and you have to try it even though the photo is terrible, okay? Okay.
I was going through Mexican food withdrawal after my trip to Cabo, so I decided to try Southwestern Black Bean Burgers from one of my rarely used cookbooks, Moosewood Restaurant Cooking for Health. They were delicious served on a Romaine salad with peppers, tomatoes and corn. I topped the salad with sliced avocado and salsa for some extra zing. Next time, I’ll try breaking the patties up on top of my favourite sweet potato and lime soup or using them for taco fillers.
Southwestern Black Bean Burgers from Moosewood Restaurant Cooking for Health
- 2 teaspoons olive oil
- 1 cup chopped onions
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- Dash of ground black pepper
- 1 cup finely chopped mushrooms
- 1 cup grated carrots
- 1 fresh chile, minced or ¼ teaspoon cayenne
- 1/4 cup orange juice
- 1 cup ground corn tortilla chips (Whirl tortilla chips in a food processor until they reach the consistency of coarse meal.) *I don’t have a food processor, so I used my blender, which took a while because I could only whirl a few chips at a time.
- 2 15-ounce cans black beans, rinsed and drained
- 1 large egg, lightly beaten
- Preheat oven to 375°
- Warm the oil in a skillet on medium-high heat
- Add the onions and cook for 5 minutes, stirring often.
- Stir in the cumin, coriander, salt, and pepper and cook a couple of minutes until the onions soften.
- Add the mushrooms, carrots, chiles, and orange juice.
- Lower the heat to medium, cover and cook, stirring occasionally, about 8 minutes or until tender.
- While the vegetables cook, combine the ground tortilla chips, beans, and egg in a large bowl and mash well with a potato masher, or pulse in a food processor and then transfer to a blow.
- When the vegetables are tender, drain, and stir into the bean mixture.
- Form the burger mixture into six patties (a heaping ½ cup per burger), and place on a lightly oiled baking sheet.
- Bake in a preheated 375° oven for 25 minutes, until firm and lightly crusted.