Unless it comes to food.
Then I have no problem spending away. A $250 meal in Napa is completely justifiable...it's Michael Chiarello! $600 a month in groceries...I needed them. Splurging on a whole salmon to make barbecue gravlax...? Um, hello! It was Tuesday...
So now I find myself soon to be without a regular paycheck.
But, mama still gotta eat good.
Necessity is the Mother of Invention (and Improvisation)!
Black Bean Cakes with Poached Egg and Avocado Cream
|The egg makes for a delicious sauce. The avocado pushes it over the top!|
Yields 6 cakes
2 15oz cans black beans, rinsed
2 green onions, chopped
1 clove garlic, minced
1/4 cup pepadew peppers, minced
1 Chipotle pepper, minced
2 eggs, beaten
1 Tbl flour, plus 1/4 cup for dredging
2 Tbl cilantro, chopped
1 1/2 tsp cumin
1 tsp coriander
salt n' pepper
In a large bowl, mash up 2/3 of the beans using a potato masher. Add remaining ingredients, including reserved beans, and stir to thoroughly combine ingredients. Roll up your sleeves, cuz it's gonna get messy. Pat mixture into 6 cakes, approximately 3 inches in diameter. Dredge each cake in flour.
Heat 2 Tbl olive oil in a large skillet over medium heat. Cook cakes for 7-10 minutes or until crisp enough to flip. Once flipped, cook for an additional 5 minutes. Top each cake with Avocado Cream and a poached egg.
2 Tbl low fat Greek yogurt
Juice of one lime
pinch of red pepper flakes
Salt n' pepper
Combine all ingredients in a bowl or food processor until smooth. Salt and pepper to taste.
Hints on Perfectly Poached Eggs
* Make sure you use a large enough pot
* Add at least 3 Tbl white vinegar to simmering water
* Stir the water in one direction before adding the eggs. The swirl will allow the eggs to fold back onto themselves creating the perfect little package.