Yellow cornmeal gives a crisp, golden coating to these slightly spicy bean patties. Cilantro sour cream is their refreshing foil.
10 oz canned black beans, drained, rinsed and coarsely mashed
1/4 cup low-fat shredded cheddar cheese
1/4 cup frozen corn kernels, thawed
3 Tbsp yellow cornmeal
2 Tbsp cilantro, fresh, chopped
1 large egg white
1 can chipotle peppers in adobo sauce, minced
1 medium scallion, chopped
1 clove medium garlic clove, minced
1 1/2 tsp ground cumin
1/4 tsp table salt
1 Tbsp Corn Oil
1/4 cup fat-free sour cream
1 tsp lime zest, grated
1 tsp fresh lime juice
Combine the beans, cheese, corn, 1 tablespoon of the cornmeal, 1 tablespoon of the cilantro, the egg white, chipotle pepper, scallion, garlic, cumin and salt in a medium bowl until well mixed. Divide the mixture into 4 balls.
Place the remaining 2 tablespoons cornmeal on a plate. Roll the bean balls in the cornmeal to coat. Press each ball into a 1/2-inch thick patty.
Heat the oil in a large nonstick skillet over medium heat. Add the cakes and cook until crisp and golden outside and heated through - 4–5 minutes on each side. Transfer to a platter; cover with foil to keep warm.
To make the cilantro sour cream, combine the sour cream, lime zest, lime juice and remaining 1 tablespoon cilantro in a small bowl. Serve the bean cakes with the cilantro sour cream. Yields 2 bean cakes and 2 tablespoons cilantro cream per serving.
You can substitute plain fat-free yogurt for the sour cream if you like.
These cakes are easy to mix and shape ahead, ready for cooking at the last minute. Simply prepare the recipe through step 2, then wrap and refrigerate for up to three days. Remove the cakes from refrigerator and let stand 5 minutes before proceeding with step 3.
* I didn't have fresh cilantro, scallions, chipotle peppers or corn oil. I used the squeeze cilantro (I know, horror, but I don't go through fresh herbs fast enough to use them all and I hate throwing them away. For a quick weeknight dinner, this worked fine!) I used onion flake, chipotle pepper and vegetable oil in place of the others. They were still fantastic!!! Eating healthy is expensive so you have to learn to substitute when necessary! *
The last time we ate it, I used a red sauce and that was not my favorite. So, I googled shrimp and grits ravioli and found most restaurants serve it with this pesto cream sauce. And now I know why - it is fantastic!
I stole this recipe for the cream but used canned pesto. Maybe next time, I will make this entire dish!
I sauteed two cloves of garlic in one tbs of butter. I (well, my helper Brad) then whisked in one tbs of AP flour followed by 1 c of fat-free milk and 1 c of parm-regg cheese. Let the sauce simmer slightly and then turn it down. Stir constantly to avoid burning while it thickens. Add desired amount of pesto. I think I used about 4 tbs of the Classico but you can customize this to your tastes. Once you have drained the ravioli, add it to the sauce, coat well and serve.
Heat 16 oz of frozen veggies, 3/4 cup of milk and one can of cream of potato soup in a saucepan with salt and pepper. Once the vegetables have started thawing, add in about 2 cups of shredded rotisserie chicken.
Spread this mixture in a casserole dish and top with quartered, refrigerated biscuits. Cook at 350 until the biscuits are browned and it is all bubbly.
* I used frozen peas and carrots, fat-free milk and Publix rotisserie chicken. The recipe called for 10 oz of bicuit dough. I think mine was 6.5 oz and that was plenty! I would not cover the top entirely so if you have too many, cook them up whole and serve them for breakfast the next day. Also, if your biscuits get done before it bubbles, cover with foil so they don't burn or dry out. *
I really love this recipe because it is so easy and contains all food groups - veggies, starches and meat!! And, it was very tasty!
I have been doing my best to get in shape lately. This involves Weight Watchers and working out. I know, can you believe it??
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