Here are some of my favorites moments...
Praca dom Pedro IV
Colorful tiles around the city
Art deco architecture
Summer just isn't summer with out cookouts and picnics. Obviously, I've got the picnic situation under control. But unfortunately, the cookouts are seriously lacking over here in Amsterdam. And then, I stumbled upon this recipe for inspiration.
Without a grill, we opted for baking these veggie burgers which turned out great! And to go with our Mexican flavor obsession, I whipped up a Chipotle Salsa to top the mini burgers and served them on warmed flour tortillas.
Baked Black Bean Burgers
Run the oats though a food processor until powdered, set aside. Then add the following to the food processor: chili pepper, garlic, onion, oat powder and all spices. Then add ¾ of the black beans and lime juice, mix until almost smooth. Move into a mixing bowl then add the carrots, red pepper, coriander and the last ¼ of the black beans. Ball into the size of a large egg, semi flatten. Grease a cooking sheet with olive oil. Bake the mini burgers in the oven at 170 Celsius (325 Fahrenheit) for 30-45 minutes.
Serve with tortillas warmed in the oven, guacamole, cheddar cheese and chipotle salsa.
In a food processor mix all ingredients and lightly blend
Summer Cilantro and Black Bean Salad
· 1 package corn bread mix
· ¼ c. jalapeno peppers
· 1 bag of field greens
· 1 red pepper
· 3 small tomatoes, diced
· 2 small red onions, diced
· 1 avocado, thinly sliced
· ½ c. plain yogurt
· ½ cup fresh cilantro, chopped
· 1 tsp. cumin
· ½ tsp. red pepper flakes
· ¼ c. fresh lime juice
· 1 (medium) can black beans, rinsed and drained
· 1 (medium) can corn, drained
· 1 c. shredded Cheddar cheese
· 2 tsp. taco seasoning
· Salt and pepper to taste
Pre-bake the cornbread mix, adding jalapenos. Let cool and crumble.
Add the yogurt, cilantro, cumin, red pepper flakes and lime juice to a food processor and taco seasoning.
Mix until well blended.
In a large mixing bowl, add ½ of the field greens. Then layer with about ½ of each vegetable ingredient. Repeat another layer starting with the field greens. Top with the yogurt-cilantro dressing and avocado slices.