Jump Up and Kiss Me

[Guest guest]

Adzuki Bean Burgers

Grilled Tofu

 

 

* Exported from MasterCook *

 

Adzuki Bean Burgers

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 178

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dry adzuki beans

1/2 cup uncooked short-grain brown rice

3 large portobello mushroom caps

3 tablespoons olive oil

1 large leek -- chopped

(both white and light green portions)

1/3 cup toasted whole-wheat bread crumbs

2 teaspoons whole dry green peppercorns -- crushed slightly

(not packed in liquid)

1 tablespoon soy sauce

1 teaspoon Thai chile paste

1 teaspoon dry marjoram leaves -- crumbled

1/4 cup fresh flat-leaf parsley -- chopped

Salt

Freshly ground black pepper

1 tablespoon cornmeal -- up to 2

 

Makes 6 burgers

 

The adzuki is a small, reddish brown bean that has been grown in China and

Japan for thousands of years. Light tasting, it lends itself perfectly to

these burgers, which can be made ahead and frozen; just be sure to thaw the

patties completely in the refrigerator before cooking.

 

Rinse the beans and place in a large bowl with 4 cups of cold water and set

aside to soak overnight.

 

To prepare the burgers, in a medium pot bring 1 cup of water to a boil.

Add the rice and stir, boil again, then lower the heat and cover. Simmer

until done, about 40 minutes, then remove from heat.

 

Meanwhile, drain the beans of their soaking liquid and place in a medium

stockpot with 4 cups cold water. Cover and simmer over medium heat until

beans are tender, about 45 minutes. (They should crush easily when pressed

with a wooden spoon or between your fingers.) Drain and set aside.

 

Prepare a grill. Brush the mushroom caps with 1 tablespoon of the olive

oil and grill until tender and well browned, about 12 to 15 minutes,

turning often. Set aside until cool, then chop into a small dice to yield

about 1 cup. In a large skillet over medium heat, saute leek in the

remaining 2 tablespoons of olive oil until softened, about 2 to 3 minutes.

Add the bread crumbs to the skillet, along with the peppercorns, soy sauce,

chile paste, and marjoram. Stir well, then remove from the heat and set

aside.

 

In the bowl of an electric mixer, place the beans and rice. With the

paddle attachment in place, mix until well blended and the grains begin to

break up and stick together, about 2 to 3 minutes on medium speed. (Be

sure to start on the lower speed at first.) Add the mushrooms, leek

mixture, and parsley. Continue to mix an additional minute or until well

blended. (If you don't have a mixer, you can use a large bowl and a potato

masher or a wooden spoon and mix until the ingredients bind together.) Add

a shake of salt and black pepper.

 

With your hands (moistened in cold water) and an ice cream scoop or a

1/2-cup measure, pack the mixture tightly and make 6 burgers, setting them

on a sheet of parchment paper. With a second sheet of parchment placed

over the top, lightly press to compact the mixture and shape the patty. At

this point, they can be wrapped and frozen in a single layer.

 

Preheat oven to 425. Sprinkle 1 to 2 tablespoons of cornmeal on a baking

sheet and place burgers on the sheet, about 1 inch apart. Lightly spray

the tops with nonstick cooking spray to moisten. Bake until heated through

and golden, about 15 minutes.

 

Note: Although burgers typically are grilled or fried, without the addition

of a binder (traditionally fat), these patties won't hold together on the

grill and hence are baked. If you want to grill or fry the burgers,

lightly beat 2 large egg whites and add to the mixture when you add the

mushrooms. If you grill them, use a grill screen and be sure to flip the

burgers very carefully with a wide spatula.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Grilled Tofu

 

Recipe By : Jump Up and Kiss Me, by Thompson, page 164

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup white wine

1 tablespoon olive oil

5 cloves garlic -- minced

1/2 cup coarsely chopped fresh cilantro

3 limes -- Juice of

2 serrano or jalapeno chiles

seeded and chopped

(select red jalapenos if you can find

them)

3 tablespoons Craig's Hot Sauce

OR other habanero hot sauce

1 pound extra-firm tofu

cut in half and sliced into 10 rectangles

 

Serves 2 to 4

 

This recipe was developed by Chelsea Sleckman, a vegetarian culinary

student at Johnson & Wales University, who was first exposed to spicy foods

when her parents started making Craig's Hot Sauce in the family kitchen

five years ago.

 

Combine all of the ingredients except the tofu in a bowl and whisk to

blend. Add the tofu and marinate for at least I hour. Broil or pan-fry

tofu on each side until browned, about 2 minutes.

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

 

schuller