It’s my favorite day of the week! Have I mentioned that before? 
Yesterday after work, I took Moose on a 4 mile walk around the neighborhood. The weather was cool and it was sprinkling which made me want to keep walking on and on forever. Moose hung in there pretty well, too. We are working on building up his stamina after he had a couple of set backs this summer (a bacterial infection of some sort as well as tearing off a dew claw).
When we got home I started getting creative with dinner. For the longest time I have wanted to try to make black bean chips. I honestly couldn’t find any recipes out there that I liked, so I decided to go ahead and give it a whirl myself.
Black Bean Chips
I began by lightly pulsing a can of black beans until they reached a somewhat smooth, yet slightly chunky consistency. I added them to a medium bowl.
To the bowl I then added corn meal, garlic powder, cumin, nutritional yeast, egg, and salt and pepper, and mixed well.
I placed the bean mixture onto a non-slip baking mat (below) and placed a piece of parchment paper on top. I used a rolling-pin to flatten the bean dough into a thin layer. Then, I removed the parchment paper, used a pizza cutter to cut square chips, and baked in a 350° oven for about 25-28 minutes. I ended the baking process by switching the oven to broil to crisp up the top of the chips for a couple of minutes.
The thinner you roll the chips, the more “chip-like” they will be. Since some of mine were kind of thick, mine were like a crunchy cracker. Pretty tasty, though and gluten-free too!
While the chips were baking, I prepared some salsa. I chopped 4 Roma tomatoes from our garden(!), 3 mini bell peppers, 1 small onion. I added in about a cup of prepared salsa, added a touch of garlic powder, salt and pepper, and it was ready to go. I was really wishing we had fresh cilantro on hand, but no such luck.
Next, I melted cheddar cheese on the chips in the microwave, topped them with some fresh avocado and semi-homemade salsa, and called it a meal!
Black Bean Corn Chips
Ingredients
- 1-15 oz. can black beans, rinsed and drained
- 1/2 cup corn meal
- 1/2 tsp. garlic powder
- 1/4 tsp. cumin
- 1 Tbsp. nutritional yeast (optional)
- 1 egg
- salt and pepper
Directions
- Preheat oven to 350°.
- In food processor, or with fork, mash beans leaving them slightly chunky.
- Add remaining ingredients; mix well.
- On a non-slip baking mat or parchment paper, place bean mixture. Place a piece of parchment paper on top of the mixture. Use rolling-pin to roll mixture into a thin layer. Remove top parchment paper.
- Use pizza cutter to cut chips into bite sized pieces. Sprinkle with salt.
- Bake for 25-28 minutes then broil on high for 2-3 minutes or until lightly browned on top.
Anytime I can eat nachos I am a happy girl, and healthy nachos make me even happier.
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Full of Tomatoes
I am so happy to say that our garden is flourishing with red tomatoes. We are eating them as fast as possible, giving them away to family and friends, but we still have an abundance. I am by no means complaining about this, I LOVE IT! I’ve simply been freezing the tomatoes so that I can use them at a later time. Here is how I do it…
1. Place tomatoes in a pot of water and bring to a low boil (this takes about 8 minutes). You will see the skins start to crack on the tomatoes.
2. Remove tomatoes from water.
3. The skin peels right off.
4. Place into a freezer bag, seal closed, and pop them in your freezer for later. I like to smash mine in the bag but you don’t need to. It’s kind of a stress reliever to me.
This is my second bag of tomatoes I have frozen. I can’t wait for the cooler weather to roll around so I can make up a batch of chili or tomato basil soup. Yup, I’d say I’m ready for fall.
I’m off to take on the day. Have a Fabulous Friday!
Question: What are your favorite tomato recipes?
Beautifully Nutty 