sriracha-cheddar biscuits with black bean veggie burgers and mango tomato salsa

Sriracha-Cheddar Biscuits (adapted from Savory Simple)
Sriracha is the name of a town in Thailand that is famous for its reddish-orange hot sauce. This recipe takes me back to the days I lived in Thailand, and the spicy flavors of the food. I served it with homemade black bean veggie burgers and a mango tomato salsa on a bed of arugula. Aroy.Delicious!

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 10 biscuits

Ingredients
2/3 cup milk
1 tablespoon Sriracha hot sauce
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt)
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 cup butter, cut into cubes, chill in fridge until ready to use
1 cup shredded Cheddar cheese (can substitute other cheeses)

for brushing the biscuits:
1 tablespoon milk
1 teaspoon Sriracha

Preparation
Preheat oven to 425˚F. Line a large baking sheet with a Silpat liner or parchment paper. Set aside.

Mix the milk and Sriracha sauce until well blended. Store in the refrigerator until ready to use.

In a large bowl, whisk the flour, cayenne pepper, and garlic powder. Add the cold butter and cut with a pastry blender until the butter resembles small peas. Pour in the milk-Sriracha mixture all at once and stir until the milk is absorbed. Mix in the cheese, this time using your hands and being careful not to over mix. You’ll know the dough is ready to roll out when your hands and the sides of the bowl are clean.

Turn out half the dough onto a floured surface and roll into a round about 1/2 inch thick. Cut out the biscuits using a 3 inch round biscuit cutter. Place each round on the prepared baking sheet. Repeat with the other half of the dough. Brush the tops of each biscuit with the reserved milk-Sriracha mixture.

Bake in the preheated oven 14-15 minutes or until the edges are golden brown.

Homemade Black Bean Veggie Burgers (adapted from allrecipes.com)
While the biscuits are in the oven, make these black bean veggie burgers. These “burgers” are quick and easy to make, and have a mild flavor despite the Sriracha sauce, chili powder, and cumin.

Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 4

Ingredients
1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Sriracha sauce
1/2 cup whole wheat bread crumbs

Preparation
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet with cooking spray.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. I scoop up 1/2 cupful, turn it out onto the prepared pan, and flatten and shape it with a spatula.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on greased baking sheet and bake about 5 minutes on each side.

Mango-Tomato Salsa (adapted from allrecipes.com)
This is a mild salsa; to spice it up add a Thai chile pepper or tone it down with a jalapeño pepper instead!

Servings: 6
Prep Time: 10 minutes
Cooking Time: none

Ingredients
1 large mango diced
1 medium tomato, seeded and diced
1/2 cup sweet onion
1 chile pepper, optional
1/3 cup chopped cilantro
Juice of 1 lime

Preparation
Combine chopped mangoes, tomatoes, onion, chile pepper, and cilantro in a medium bowl. Squeeze two halves of a small lime over the bowl. Toss and allow to stand until ready to serve.

egg roulade with spinach and mozzarella

The original America’s Test Kitchen recipe used Gruyère cheese but why be fancy? I used mozzarella, which was all I had on hand in the Teeny Tiny Kitchen. In fact, whether or not you have Gruyère cheese on hand is immaterial. This isn’t hard to make at all and makes a quick delicious and filling breakfast when you are tired of eating scrambled eggs and omelets! To make this you will need a large rimmed baking tray approximately 18×13 inches, and a large sheet of parchment paper that extends about 1-2 inches over the sides. What I did was crease the parchment into the edges and corners of the baking sheet to “mark” the boundary. This will be important later.

5 ounces baby spinach (about 5 cups)
1/4 cup water
1/4 cup nonfat milk
2 tablespoons unbleached all purpose flour
10 large egg whites or 1 1/4 cups store-bought egg whites
5 large eggs
1-2 garlic cloves, minced to a paste
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces (1/2 cup) shredded cheese (Gruyère in original recipe)
Vegetable oil spray

1. Prepare to bake. I set the oven rack to the middle position and heated the oven to 375˚F. Then I lined an 18×13 inch rimmed baking sheet with parchment paper, with about 1-2 inches extra to overhang on all sides. This will help you to keep the egg mixture on the paper so that you can roll it up easily when it’s cooked. Finally I coated the parchment generously with cooking spray and set it aside.
2. Microwave the spinach. I put the spinach and water in a microwave-safe bowl, covered the bowl and microwaved it on high heat until the spinach wilted and decreased in volume by half, 3-5 minutes. Using potholders, I removed the bowl and transferred the spinach to a colander. Using a potato masher, I pressed out the water. I find that when it is cool enough to handle, squeezing the spinach with my hands is the best way to press out excess water.
3. Make garlic paste. Using a chef’s knife, I chopped up 1-2 cloves garlic until fine. I sprinkled the garlic with a pinch of salt then dragged the side of the knife at a slight angle over the mixture to make a fine paste. I continued to mince and drag the knife until the paste was smooth. Then I set it aside so I could make the batter.
4. Make the batter. In a medium bowl,  I whisked together the milk and flour until it was smooth. In a large bowl, I whisked the egg whites, eggs, garlic paste, salt and pepper. Then I whisked in the milk mixture until combined. Carefully, I  poured the egg mixture into the prepared baking sheet within the marked boundary. You need the overhang otherwise the egg mixture will get under the paper and you will bake the paper into the roulade.  Finally, I sprinkled the drained spinach and cheese on top.
5. Bake and serve. I baked the roulade (that’s French for roll)  until the cheese melted and the eggs were just set, about 11 minutes. I rotated the baking sheet once about halfway through the baking time. When the time was up I removed the baking sheet from the oven. Beginning at the short end, I used the extra end of the parchment paper to lift and roll the egg over itself into a tight cylinder. Careful, it’s hot. Then I picked up the two ends of the parchment paper to transfer the roulade to a cutting board. I sliced it into pinwheels and served it with Sriracha sauce.*

Egg Roulade with Spinach and Mozzarella

*Sriracha is a hot sauce made in Thailand. It’s available from Asian markets.