Southwest Brown Rice and Black Bean Burgers

Oh, it's been a busy week. They're all busy weeks, but some are just frenetically busy. Keep reading for one of my new favorite recipes, inspired by a post from Cookie Madness. On Sunday evening, we got a phone call that the Quiet Man's grandpa was in the hospital and wouldn't be around for much longer. We hopped in the car and drove 4 and 1/2 hours, straight to his bedside.
Grandpa is a 90 year old South Dakota farmer and cowboy. I met Grandpa for the first time the summer the Quiet Man and I married when we drove by his farm on our cross country/ honeymoon/ road trip to Nantucket. Since we were visiting in the summer, we thought we could help Grandpa out with his farm chores for a couple days. Grandpa has only one functioning hand, due to an accident about 50ish years ago when he fell down a well in the winter. Well, Quiet Man and I were supposed to help him toss bales of hay into the back of his truck. Grandpa at age 75 was faster and stronger than Quiet Man and I in our young 20s. We were out of breath and useless, and Grandpa kept right on working, and cracking jokes in between. We were ashamed of our college-educated wimpiness, but even more amazed at Grandpas gritty strength. This week, I'm amazed again at Grandpa's gritty strength. And tenacity. And wit. As he lay on his hospital bed, earmarked for death and white as a sheet, he continued to slowly toss out his clever one-liners, all the while quietly assuring us that he'd be home in a couple of days. The nurse took us aside and explained that he would surely be gone in a couple of days. But this is True Grit Grandpa we're dealing with. So sure enough, a few days later, he has amazed doctors and nurses and family and cheated death yet again. Grandpa, please stick around a little longer so you can continue to amaze the next generation, too. This is a great healthy "burger: to have in your arsenal for your frenetically busy weeks, but it's also delicious enough for a family barbecue. It's about as uncowboy as you can get-but I bet even Grandpa Bud would love it. You can use mostly pantry staple, like canned beans or even minute rice. I made these for a family get together last week, and they were a huge hit with vegetarians and meat eaters alike. The vegetarians were having to fend off the supply from the scavaging carnivores. (Party goers have been chomping at the bit for me to get them posted-sorry- and here they are at last.) I like them bunless, with some guacamole, but my dad loved his on a bun, as if it were a real hamburger. Enjoy your weekend! Money Saving Tips: These burgers are cheap to make, no matter what you do. When you cook brown rice, make extra and freeze it in 2 cup portions. You can use any bean you have on hand, but you may want to mash them down if they are large. Use canned jalapenos or green chilies, if you don't have fresh.
Southwest Brown Rice and Black Bean Burgers
Estimated Cost: $2.50 for five patties
2 cups brown rice, cooked
1 can (15 ounces) black beans, drained
1 teaspoon chili powder
1/2 teaspoon cumin
scant 1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup chopped onion
2 tablespoons chopped cilantro
1-3 tablespoons minced jalapeno or green chilies, (canned is fine)
1/4 cup salsa
1 egg white
1/4 cup to 1/2 cup flour (I used whole wheat)
2 tablespoons olive oil
cheese, if desired
Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned, about 3-4 minutes per side. Sprinkle with cheese, reduce heat to low and cover with lid to melt cheese. Serve with guacamole, if desired. Coming Tomorrow:
Whole Wheat Hamburger Buns

Santa Fe Stuffed Zuchinni

A.K.A. Cinco de Mayo Leftovers RemodelMy mom used to serve leftovers. You know, leftovers. They were exactly like Thursday night's dinner, except duller, colder, and chewier. Luckily, this didn't happen very often; more often than not my family of twelve ate right down to the wood table, like a pack of ravished termites. My favorite nights were, surprisingly, when my mother cleaned out the fridge, purging all the leftovers in one full swoop. She would make us order by number, without knowing which leftover dish the number represented. One of the lucky numbers would be something fresh, new, exciting! like English muffin pizzas. Another number might be three day old Hungarian goulash. It was a game of chance with potentially devastating consequences. Since mom is a 5 foot tall push-over, we could always finagle a little pizza, but it was extra fun if you actually chose the lucky number and really ordered it.

Leftovers at my house are meant to be cleverly disguised, or as I like to put it "remodeled." I eat plain leftovers the next day for lunch, but by dinner I need variety. If you're like me, (which I am), then you have lots of Mexican favorites in the fridge from Cinco de Mayo. Rice, beans, Salsa, Flank Steak.... Use whatever you've got and put it into these fresh zucchini shells. If you've got a microwave, ten minutes, and Mexican leftovers then you've got dinner tonight.

Santa Fe Stuffed Zucchini

Estimated Cost: $4.00

If you don't like zucchini, red or pasilla peppers would make excellent subs.

3 medium zucchini

1/4 cup broth or water

1 and 1/2 cups leftover Mexican rice, or cooked plain rice

1/2 cup leftover homemade salsa, divided

Optional: 3/4 cup leftover fully cooked meat, such as steak, chicken, or shrimp

1 tomato, chopped

2 tablespoons chopped green onion

1/2 cup shredded cheddar or jack cheese

chopped cilantro, for garnish

Slice zucchini in half lengthwise. Place cut side down in baking dish. Pour in broth or water. Cover with plastic and microwave on high for 3 to 4 minutes, or until zucchini is bright green and just tender. Scoop out center with spoon, leaving zucchini "shells." Chop the zucchini you removed. In a medium bowl, combine rice, 1/4 cup salsa, and meat, if using. Add the tomatoes and green onions; season to taste with salt and pepper. Stuff the mixture into the zucchini shells. Drizzle with remaining salsa and sprinkle with cheese. Microwave on high for three minutes, or until heated through and cheese is melted. Sprinkle with additional tomato and cilantro if desired.

Classic Mexican Red Rice and Frijoles

You can always judge a good Mexican restaurant by the strength of their rice and beans. They shouldn't be too ostentatious; after all they're supposed to be sides, second fiddles to the big fat spicy something that you really want. The beans must be simple, creamy, and savory; the rice should be nutty and subtly sweet. At home, it's easy to open a can of refried beans and make a box of spanish rice mix, but you'll be missing out if you do. (Besides, it's Cinco de Mayo, so it's worth the extra effort!) These two also-rans are muy muy delicioso when piping hot, fresh and homemade. And don't always pigeon-hole them as sides. They make a delicious dinner, side by side with a light sprinkling of cheese, a generous salsa soak, and a dollop of sour cream. (They make a good breakfast, too. I couldn't resist the leftovers this morning...)

Classic Mexican Frijoles

Estimated Cost: $2.00

Note: After you cook the beans and before you start smashing away, you might want to take out a couple cupfulls and freeze them whole. They'll be all ready for chili, soup, stew, and even for more frijoles in a few weeks.

1 (16 ounce) bag dried pinto beans

1 large onion, chopped
3 cloves, garlic, minced

3 cups chicken broth, stock, or bouillion

3 cups water
Optional: 2 tablespoons bacon grease, corn oil, or butter

salt and pepper to taste

cheese for serving

Rinse beans in a large pot of water and soak overnight. Drain well. Add onion, garlic, broth, and water. Simmer uncovered for 1 to 1 and 1/2 hours. Add fat, if using. (I leave it out and I don't miss it.) When beans are softened, mash with potato masher, immersion blender, or fork until desired consistency. Season to taste with salt and pepper. Serve with a small sprinkling of cheese.

Classic Mexican Red Rice

Estimated Cost: $1. 50

Note: If you don't have homemade salsa, you can use tomato sauce. Reduce the quantity to four tablespoons and add it with the broth only.

1 tablespoon olive or corn oil

1/2 white onion, minced

1 cup long grain white rice

1 and 3/4 cups chicken broth, stock or bouillion

6 tablespoons salsa, divided (USE THE FIRE ROASTED TOMATO SALSA HERE)

Heat oil in heavy medium saucepan over medium high heat. Add onion and rice and saute until rice is toasted, about five minutes, stirring often. Add broth and 3 tablespoons salsa. Bring to a boil; cover, reduce heat and simmer for 20 minutes. Stir in remaining 3 tablespoons salsa. Let rest for five minutes. Fluff with fork and serve.