Burrito in Disguise

I do a little happy dance every time I open the mailbox to find the latest issue of Gourmet Magazine. My doormen and neighbors get a kick out of it, but they've become quite accustomed to it ever since I found this and this, and have since had many a wonderful presents waiting for me at home. After my little display, I hop on the elevator, balance the dog on one arm, water bottle and oversized purse on the other, and attempt to flip to the Gourmet Everyday section. 

This is my most favorite part of the whole magazine. It's generally packed with flavorful and unique meals that can be pulled together in a snap. All without getting all Rachel Ray "add a can of cream of Lord-knows-what." Quick, beautiful, and something that doesn't feel utterly flopped together - these are my kind of weeknight recipes. 

They are also my kind of lunches. Ever since I stopped working I've found lunch to be one of the most challenging meals of the day (did ya'll know I don't work? Well, I don't at the moment. I'm essentially the "real" version of a NYC housewife.) I mean, you want something tasty, but I sure as heck don't want to be up to my ears in dishes and then have to do the same thing all over again a few hours later. So I tend to either go out to lunch with the girls or settle at home with a bowl of cereal. One can get expensive (and fattening!) and the other is just downright boring. That's why I love these quick little meals. A nice meal at home, that won't leave me too run down to actually cook dinner.

This meatless black bean burger is essentially a burrito disguised as a hamburger. It has all the flavors of the typical Mexican fare, it's just served on a bun. A nice, albeit healthy (are you seeing the healthy trend as bikini season is upon us?), spin on a classic. This would also be a great option for any vegetarians out there who don't want to be eating a tofu hot dog at the barbecues this summer. 

I also have a few thank-yous to give out:

- Thanks to Foodbuzz for the wonderful event they put on at David Burke Townhouse this past Tuesday. The food and company were both phenomenal. It's so fun and inspiring to meet people who have a passion for food.

- Thanks to Stonyfield Farm's Oikos Greek Yogurt for introducing me to your product. The yogurt was fantastic in my Milo's Tsatsiki!

- And Thanks to Scate for the Premio MEME Blog Award. You are such a sweetheart! 

Burrito Burgers

Adapted from Gourmet Magazine

Serves 2

1 (14-oz.) can black beans, rinsed and drained

1 1/2 tablespoons mayonnaise

3 tablespoons dry bread crumbs

1 teaspoon cumin

1/2 teaspoon oregano

pinch of cayenne (omit if you like)

pinch of salt

2 tablespoons finely chopped fresh cilantro

vegetable oil

2 hamburger buns

sour cream, salsa and lettuce (optional toppings)

• In a food processor, combine half the beans, mayo, bread crumbs, cumin, oregano, cayenne, and salt, and pulse until it forms a puree.
• Spoon bean mixture into a small bowl and stir in the cilantro and remaining beans.
• Divide mixture in half and form 2 patties.
• Heat a small amount of vegetable oil in a non-stick skillet over medium-high heat.
• Cook patties until the edges are crisped, turning once (about 5 minutes total). 
• Serve on buns with lettuce, sour cream and salsa. 

Roasted Pepper Guacamole

In my somewhat humble opinion, this is the BEST guacamole ever. I've tried just about every version under the sun, from the minimalist type they make in Cabo, to the elaborate types made table side at fancy NYC restaurants, and this one is by far my favorite. It's the roasted garlic and red peppers that add just a bit of a unique flavor and really separate this one from the pack.

I've been making this version for years now (seriously, it was published in CL in 2006), and it's a hit every single time. Pair this guacamole with some tortilla chips and a big michelada and you will have yourself one heck of a Cinco de Mayo celebration!

Roasted Pepper Guacamole

slightly adapted from Cooking Light

5 garlic cloves, unpeeled

1 medium red bell pepper

1/2 jalapeno pepper, seeded and finely chopped (more or less depending on preference)

2 tablespoons green onions, finely chopped

2 tablespoons fresh cilantro, chopped

2 teaspoons fresh lime juice

1/4 teaspoon kosher salt (additional to taste)

1 ripe avocado, peeled, seeded, and coarsely mashed

• Preheat oven to 450℉.
• Wrap garlic cloves in aluminum foil and bake for 15 minutes, or until soft.
• Set aside to cool, then remove skins and, in a medium sized bowl, coarsely mash with a fork.
• Preheat broiler.
• Slice pepper in half and remove seeds.
• Place skin side up on a foil lined baking sheet, and press down with hand to flatten.
• Broil for 15 minutes, turning frequently, until skin is blackened.
• Wrap pepper in the aluminum foil and let stand for 10 minutes.
• Peel skin off pepper and finely chop.
• Combine all ingredients to the garlic and stir well.

Enchiladas with a side of pain killers, please.

So I underwent a a fun little surgery last week that has had me either tied to the bed or in a pain-killer-induced fog for what seems like forever now. What a way to ring in the new year! Since I haven't been able to stand for long and have no appetite there has been a sudden lack of home-cooked food coming from our kitchen. Brad has been taking good care of me and the man sure knows how to work the take-out menu! But all this has me really aching to get back in the kitchen and make something that didn't come to our door in 30 minutes or less. I'm also dying to go for a run but that looks like it ain't happening for a while. I never thought I would be envious of all the new year's gym slaves.

I've had this recipe on hand for a while as it's an old standby for me. I mean who doesn't love enchiladas? The cheese, beans, and red sauce all make this a home run. It's quick and easy (seems to be a theme for me lately - I promise to try something a little more challenging once I'm back to my normal self), and can be on the table in under 25 minutes. This is yet another one of those meat-free dinner options with a few low-fat additions, so you can feel assured it won't reck any resolutions you might have made a week ago.

Cheese and Bean Enchiladas

Adapted from Cooking Light

3/4 cup finely chopped Onion

1 16-oz. can fat-free Refried Beans

2 cups shredded reduced-fat Mexican Blend or Cheddar Cheese

6 Corn Tortillas (taco sized, or 12 fajita sized)

1 19-oz. can Enchilada Sauce

2 tablespoons low-fat Sour Cream

6 tablespoons minced fresh Cilantro

• Preheat oven to 400℉.
• Saute onions in a pan over medium heat for about 5 minutes, or until softened.
• Combine cooked onions and refried beans in a microwave safe bowl and microwave on high for 3 minutes (or until heated).
• Stir in 1 1/2 cups of cheese.
• Place tortillas in a pile surrounded by damp paper towels and microwave on high for 1 minute, or until soft.
• Pour half the enchilada sauce into a 13 x 9-in. baking dish.
• Coat the tortilla shell in the sauce on both sides, then spoon bean mixture (about 1/4 cup amount) down the center.
• Roll tortilla and place tightly in baking dish.
• Continue until dish is full.
• Top with remaining sauce and cheese.
• Bake for 8 minutes, or until completely heated.
• Serve individual enchiladas with sour cream and cilantro.

I am SO not ready for winter

Everyone seems to be all for the colder turn in weather but me. I am a Floridian living in NYC, and weather below 70 does nothing short of entice me to hibernate. I am not a fan of lots of layers, and am determined to keep my flip flops on until my toes fall off from frostbite (anyone who knows a Floridian, can verify that we wear flip flops year round, regardless of weather conditions).

Luckily, me and the hubby were able to escape the cold for a few days this past weekend when we attended a wedding in the Bahamas. It was warm, albeit overcast thanks to an encroaching hurricane. None the less, it was a great break to lay by the beach and remember the warm days of summer that now seem so far away.

While we were on the first leg of our honeymoon in Mexico, we discovered this AMAZING drink. It's so ridiculously simple, but I guarantee that after a sip you will be feeling like you are on your own little tropical island, even if it is snowing outside. So, I've decided to veto winter and drink these for the next few chilly months to remind us of warm, sunny days spent pool side.

Crank-up the heat, slip into a sarong, pump the Bob Marley, and take a sip. Even though I'm an Ole Miss alum, these trump a hotty toddy any day. Cheers!!

Micheladas (makes 2)

3 limes

salt

2 Mexican beers (preferably Corona)

soy sauce (optional)

Worcestershire sauce (optional)

• Juice all 3 limes into a cup.
• Rub the rim of the glasses with one of the leftover lime wedges.
• Sprinkle a handful of salt onto a plate, and roll each glass rim into the salt (totally optional, or could only do part of the rim).
• Divide the lime juice up between the 2 glasses.
• Optionally - add a few drops of soy sauce and Worcestershire sauce for a different version. This one has a spicier taste and would be great as a brunch time drink instead of a bloody mary (the hubby likes this type better, while I like just the lime juice).
• Fill the glasses with beer.