I check out a lot of cookbooks from the library. I search the internet for recipes. And so I read a lot of silly “tips.” The one I saw most recently was this: “If you find that you need double the amount of any recipe for your guests, simply double the amount of each ingredient. You’ll have enough food for everyone!” Seriously. Seriously? This is a “tip”? Isn’t this sort of a common sense thing?
The opposite side of this is a cookbook I checked out recently. In a lot of the recipes the actual instructions were “Do I seriously have to explain this? Well, for those who are very new to cooking…add this together and mix that in…” etc. And it wasn’t like they were just simple recipes! Some of them included items I had never heard of before! I’m sorry, I’d like some explanations please!
I wouldn’t think that it would be so easy to get published. But apparently, some publishers don’t care that their cookbooks are coming off like this!
Anyway, on to yummier topics. Aubrey and I made up some black bean burgers again. I think I have found a recipe that I truly like. I like knowing exactly what is in them.
Pretty, huh? Ok, so it starts off looking like goop, but shaped into patties and cooked up they taste good!
Black Bean Burgers
1 cup black beans
2 tablespoons whole wheat flour
1 egg white (2 tbsp 100% egg whites)
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 teaspoon chili powder
1/4 teaspoon cumin
I mix all of those things together in the bowl and then use our burger press to shape it into four patties.
Then we put two of the patties in the refrigerator to harden for a couple of hours and usually throw the other two in the freezer for another night.
When it is time to cook we place the two patties in a nonstick pan until they are heated through.
But before we start on the burgers we get the potato wedges going in the oven. I love topping sliced potatoes with parsley, chives, and black pepper.
And don’t they look awesome when they come out?
I used half an Ezekiel bun for my burger and topped it with a slice of green cabbage. I find that the Ezekiel buns are incredibly thick so I don’t need both halves.
And my favorite steamed veggie combination on the side; broccoli, cauliflower and carrots.
Yum! I didn’t take a picture of the whole thing, but I do have this one from the last time we made it.
Did I mention that this is yummy? =) As you can probably tell, we switch out the color of our bell pepper. It all depends on what is on sale, or what just looks pretty when we're grocery shopping.
So back to the cookbooks, have you ever read one that just had weird directions or tips? Or is it just me?