Vegan Black Bean Burger

*Summer Collection- 1-1/4 pound black beans (dry) 3/4 teaspoon kosher salt 7 cups water

5 oz green pepper, diced
5 oz red pepper, diced
5 oz onion, diced
1 jalapeno, diced
2 TB olive oil
1 1/4 TB minced garlic

1 teaspoon chili powder
2 teaspoon cumin
1 teaspoon cayenne pepper
3/4 teaspoon kosher salt
3/4 teaspoon black pepper

2 1/2 cups vegan panko breadcrumbs

2 TB egg replaced (Ener-G brand)
1/2 cup water

*1. Rinse beans and add to small stockpot with kosher salt and water.
  2.  Bring to a boil, reduce to simmer, and cook until tender, approximately 1 hour and 45 minutes.
3.  When done, drain and cool.
  4.  Saute' diced onion, peppers and jalapeno in olive oil until onions are translucent.
  5.  Add garlic and saute' a few minutes to aromatic.
  6.  Remove from heat and cool completely.
  7.  Using a food processor, pulse cooled black beans until fairly well blended, then place in a mixing bowl.
  8.  Add cooled vegetables to beans.
  9. In a small cup, mix spices together until well blended. Add to bean/vegetable mixture.
10. In a small cup, mix egg replaced and water until frothy.
11. Add panko breadcrumbs and egg replaced to bean/vegetable mixture and mix together by hand until everything is incorporated and you can make a ball out of the mixture. Add a bit more water if it's too dry.
12. Weigh each ball to 4 oz , place between two pieces of wax paper and hand-press to form patties.
NOTE: These work best if you make them ahead and chill until ready to cook. These also freeze well. Makes 10-12 patties.

*To cook , add oil to hot, non-stick saute' pan or flat griddle and sear until light crust forms. Flip over to cook the other side. Cheese optional. Serve on grilled bun with Mayo (plain, vegan or spicy variation on either). Add lettuce,  tomato and onion. (Source:  Saranac Public House & photo also)

EVANA'S EASY PEANUT BUTTER COOKIES :)

Summer Collection-1 cup ADAM'S peanut butter 1 stick softened butter 1 cup sugar 1/3 cup brown sugar 1 tsp vanilla 1 egg 1-1/2 cups flour 1 tsp baking soda

*Preheat oven to 350 degrees. Bake 12-15 minutes until desired crispness.
*Blend peanut butter and butter,add sugar and brown sugar. Mix together,add 1 tsp vanilla and 1 egg and blend until fluffy.
*Mix together flour and baking soda-then add to bowl and blend. Dough will be crumbly and tender.
*Pick up a spoonful of dough and roll into a 1-inch ball.
*When cookie sheet is filled, take a fork and press into criss-cross pattern.
*Bake until desired doneness.
(Source: Evana & photo from google+)

SUMMER RECIPES CONTINUE!!!

DRIED SOUR CHERRY SCONES

*Anniversary Collection-Makes about 15 scones
2 cups unbleached all-purpose flour 1/4 cup sugar 1 TB baking powder 1/4 cup unsalted butter, cut into pieces and chilled 1/3 cup milk 1 small egg,lightly beaten 1/3 cup dried sour cherries, roughly chopped
*Preheat the oven to 350 degrees. Butter 2 baking sheets.
*In a large bowl, combine the flour, sugar, and baking powder and whisk until mixed. Add the butter. Using a pastry blender or your fingers, blend until the mixture resembles coarse crumbs. Add the milk and egg and stir until smooth. Add the cherries and stir just until combined.
*Turn the dough out onto a lightly floured surface and roll or pat to a thickness of 1/2 inch. Using a 2-1/2-inch bisquit cutter or glass, stamp out scones. Place the scones on the baking sheets, leaving about 1 inch between them.
*Bake for about 20 minutes, or until lightly browned. Serve warm. (Source: An American Place-Larry Forgione & kaboom photo)

New Potato-Avacado Hash

*Anniversary Collection-Serves 4
1-1/2 pounds small red new potatoes, scrubbed but not peeled Salt 1 ripe avacado 1 TB olive oil 2 TB minced onion 1-1/2 tsp minced garlic 1/2 cup heavy cream Freshly ground black pepper 2 TB chopped cilantro (fresh coriander)
*Put the potatoes in a large saucepan and add water to cover. Season with salt and bring to a boil. Lower the heat and simmer for 10-15 minutes, until the potatoes are tender but slightly firm. Drain and let cool slightly. When cool enough to handle, cut it into 1/2-inch pieces.
*Halve and peel the avacado and cut it into 1/2-inch dice.
*Heat the olive oil in a large nonstick frying pan over high heat until hot. Add the potatoes and cook, tossing, for 8-10 minutes, until lightly browned. Add the onions and garlic and cook for 1 minute. Add the avacado and stir gently, then add the cream and simmer for 2-3 minutes, until the cream begins to thicken. Season with salt and pepper and stir in the cilantro. Serve at once. (Source: An American Place-Larry Forgione & kaboom photo)

LOBSTER AND CORN CHOWDER

*Anniversary Collection-2 cooked 1-pound lobsters 2 TB cornstarch  6 cups light cream 4 TB unsalted  butter 1-1/2 cups fresh corn  kernels (from approximately 3 ears) 2 large potatoes, peeled and diced 1 medium onion, finely diced Pinch of cayenne pepper Salt and freshly ground pepper
*Remove the lobster meat from the shells and cut it into 1-inch pieces, Set aside. Put the shells and bodies in a large saucepan.
*Stir the cornstarch into the cream until smooth, and add to the saucepan. Bring to a boil over high heat, lower the heat, and simmer for 6-8 minutes.
*Meanwhile, melt the butter in a large saucepan over low heat. Add the corn, potatoes, and onions and cook, stirring for 2-3 minutes.
*Strain the hot cream and add it to the vegetables. Simmer for 2-3 minutes, or until the potatoes are tender. Add the reserved lobster meat and season with the cayenne and salt and pepper. Simmer for 1 minute more. Ladle the chowder into bowls and serve.
(Source: An American Place-Larry Forgione & photo also)

Grilled T-Bone Steak

*Anniversary Collection- Craig and I enjoy steak and seafood. Here are some recipes that we like :)
Serves 4 - Sauce: 1 tsp olive oil 1 onion, sliced 1 tsp minced garlic 2 TB tomato puree 2 TB cider vinegar 1 tsp sugar 2 cups canned broth 2 TB unsalted butter
Two 24-ounce T-bone steaks, about 2 inches thick 2 TB olive oil Salt and freshly ground black pepper
* To make the sauce, heat the oil in a heavy skillet over medium heat. Add the onion and cook, stirring for 3-4 minutes, until lightly browned. Add the garlic and tomato puree and cook for 2 minutes. Stir in the vinegar and sugar and cook 1-2 minutes. Add the broth and bring to a boil over high heat, skimming the surface of any fat or oil. Lower the heat and simmer, uncovered, for about 20 minutes, until the sauce has reduced by half and thickened. Remove from the heat and whisk in the butter. Strain the sauce through a fine strainer and keep warm.
*Prepare a medium-hot fire in a charcoal or gas grill or preheat the broiler. Rub the steaks with the oil and season with salt and pepper. Grill or broil for 4-5 minutes on each side for medium rare. Slice the steaks and serve with the sauce. (Source: An American Place-Larry Forgione & kaboom photo)