ARF/5-A-Day #74

Another ARF/5-A-Day is already here, and with summer vegetables sprouting up all over, there is no shortage of inspiration.

First up this week is Claire from Cooking is Medicine, taking a little sweet advice from Dorie Greenspan’s Honey Wheat Cookies:

The Chocolate Lady lets me off the hook this week, contributing something I know all about … potatoes. Her Two Potato Soup sounds tummy-warming good:

More Bread and Cheese Please has a two-fer this week, contributing not only the very ARF/5-A-Day friendly Chicken and Veggie Stir Fried Rice, but making it using produce from local farmers. Mmmm, haven’t had a stir-fry in ages. It would be the perfect way to use up some freezer odds and ends before we move next week.

Newcomer Fresh from the Oven joins in the fun with her Sweet and Sour Pork, featuring all sorts of veggie goodness.

Cook. Craft. Enjoy. does Three Bean Salad this week, a delicious way to keep your kitchen cool while it gets h-o-t outside.

As for my contribution? I went with Cooking Light’s Black Bean Patties, from their March 2007 issue. The jury’s still out on this one. Theoretically, they would probably be better had I actually followed directions and coated both sides with corn meal. I was trying to hurry since someone was coming to see the house (I hate when they come at dinner time!), and skipped that step, so instead of patties, we had Black Bean Mush. Shapeless aside, there wasn’t a heckuva lot of flavor, and I don’t think I’ll be trying this one again. As for the main course? OMG good, but you’re going to have to wait to hear about it. If The Neighbor Wife comes through with her post tomorrow, then I promise to tell you all about it on Thursday. Until then…

A year ago today… I host Weekend Herb Blogging.
Two years ago today… still nothing.

Cuban Black Bean Patties with Pineapple Rice
Recipe courtesy of Cooking Light

Rice:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Patties:
2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced-fat sour cream

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.