Green. Tea. Mojitos

For years, I've been meaning to try making iced green tea with mint and lime. The idea just struck me as a good one, and a quick internet search showed that it would work. Not sure why, but I never got around to actually brewing it until yesterday, and when I was looking up iced tea recipes to get a sense of proportions, I saw a couple of people with the brilliant idea to mix it with rum.

Wow.

I'm not sure I ever want to drink anything again, at least not when it's summertime.

First up, the tea mixture, which is pretty freaking delicious by its lonesome.

2 quarts water.
8 green tea bags
Several sprigs fresh mint (maybe 6 or 7?)
3 mid-sized limes
2/3 to 1 cup sugar (depending on preference)

Bring water to a boil, then remove it from heat and add the tea bags and mint. Let steep for 8 minutes or so, occasionally swirling the tea bags and mint sprigs around (I'm not sure this does anything, I just get impatient waiting). Remove tea bags and mint leaves with a slotted spoon. Juice the limes (you may need more than 3 if you don't have a juicer/reamer) and add the juice and sugar, stirring until the sugar is completely dissolved. Allow to come to room temperature and then chill.

Fill a lowball glass with ice. Add a shot of white rum and top off with the tea mixture. Enjoy many in the company of friends.

Inventing Recipes: Huevos Rancheros Burger

If you've ever had a burger topped with a fried egg, then this variation should come as a no-brainer: top a black bean burger with a fried egg, some avocado, and salsa. This may be one of the most delicious things I've ever had. It's been knocking around in my head for ages, but my last couple of efforts to make black-bean burgers hadn't fared too well. A recent bout of falafel making gave me some ideas to fix that, though. This may be the best thing that has come out of me going vegetarian for lent.

Huevos Rancheros Burgers (feeds four):
Patties
2 15 oz cans black beans
1/2 large white onion
3 large cloves garlic
1.5 tsp salt
2 tsp cumin
1 cup frozen corn
3 Tbsp flour

Mince the garlic and onion; drain and rinse the beans. Mash the beans thoroughly and then fold everything together. Form into 4 large patties and grill, 5 minutes on a side, or cook in a pan with a bit of oil somewhat longer.

Salsa
1 15 oz can "fire roasted" tomatoes
2 large cloves garlic
1 large jalapeno pepper
2 Tbsp Cider Vinegar
Salt, Cumin, Coriander to taste (be somewhat generous with coriander and more restrained with cumin)

In a small, non-stick fry pan, roast the garlic (unpeeled) and the jalapeno. This should take 10-15 minutes over medium high heat. Turn everything on occasion. Once the garlic is a pleasant brown and the pepper is lightly charred on all sides, peel the garlic and remove the stem from the pepper. Add everything to a blender and liquify, seasoning as desired.

Others
1 avocado
4 buns
4 large eggs
Shredded cheese

Halve the avocado and remove the pit. Then, with the rind still on, slice perpendicular to the rind into strips without cutting through the avocado. If the avocado is sufficiently ripe, you should be able to remove slices with a spoon.

Fry the eggs to your desired done-ness (something slightly better than over medium works well), ideally keeping them individual. When you flip the eggs, top them with cheese so it melts.

Toast the buns. Then stack them with a black bean patty, an egg, slices of avocado, and salsa. Consume with great vigor.

Inventing Recipes: Pumpkin and Black Bean Enchiladas

I'm not entirely certain what gave me this idea. Pumpkin and black beans are both good with cumin, but in enchiladas? Whatever gave me the idea, these have quickly become a favorite of mine (when I can actually find pumpkin). Rich, cheap, and healthful as well as original, they're a great choice if you want a change of pace or are looking to surprise someone. They're also pretty quick. Unfortunately, measurements for all seasonings are again rough estimates. Try the amount listed, taste, and reseason until it tastes the way you like.


Sauce:
1 6 oz Can Tomato Paste
1 cup water
3-4 Arbol Chiles -- toasted, seeded, and ground
2 tsp Cider Vinegar
2 tsp Garlic Powder
1 tsp Ancho Chile Powder
1 tsp Cumin
1/2 tsp Onion Powder
1/2 tsp Salt

Combine all ingredients in a small sauce pan, whisking into a smooth consistency, and let sit over low heat.

If you want to take an easier approach, combine tomato paste, water, your preferred hot sauce, and Worcestershire sauce.

Filling:
1 Medium White Onion
1 1/2 Cups Cooked Black Beans
1 Cup Pumpkin Puree
6 oz Spinach or Preferred Green (I like Mustard Greens)
1 Tbsp Cumin
1/2 Tbsp Garlic
2 tsp Worcestershire Sauce
1/2 tsp Salt
1/2 tsp Black Pepper
6 6" tortillas
One bunch green onions
Cotija cheese (feta should work)

Finely dice onion and saute over medium heat. When it's soft, add the black beans and cook for another five minutes.

Mix in pumpkin puree and spices and combine until things are distributed equally. In a separate pan, cook your greens (or boil separately earlier if using something woody like kale). When greens are thoroughly wilted, combine with pumpkin/black bean mixture.

Scoop the mixture into the tortillas, rolling each one up and setting seam-down in a 13x9 pan. Cook at 425 for 12 minutes. Remove, top with sauce and garnish with cheese and scallions.

Serves 3