Arepas with Black Beans and Guasacaca

In case you were wondering, I am not an edible arrangement kind of person.  If you did gift me one, I wouldn't be mad.  I would probably think  you read this and were playing a joke on me.  But then there is a chance that you were being serious, in which case, I probably would just pretend I liked it.  But honestly, I think that is the most ridiculous successful business out there.  I don't like my food to be shaped into objects.  Plus, those arrangements are weird.

Speaking of gifts, this was Scot's birthday dinner this year.  After returning from a trip to Puerto Rico, we were inspired to have a latin-ish meal.  Yes, I know arepas and tamales are not Puerto Rican.  But the whole time we were in Puerto Rico, Scot kept expressing his desire for corn based goodies.

I don't recommend this particular menu unless you want to be in the kitchen for 10 hours and eat dinner at 11 pm.  But it was delicious.  In addition, I made some cupcakes:

They were ridiculously good.  I used this recipe from smitten kitchen.  I did 1/3 of the cake recipe, and halved the marshmallow filling and chocolate ganache.  It was the perfect amount for 12 cupcakes.  These photos were taken right after I filled and frosted them.  But they taste best if they are refrigerated and the ganache hardens.  I should say: they taste AMAZING after that happens.  The best way to fill is to cut out a little piece out of the top and put in some of the marshmallow filling (or even better, use a piping bag).  Then spoon over some ganache, chill and serve.  I also tried filling with ganache and topping with the marshmallow frosting, but I prefer the opposite way.  The last change I made was I used all bittersweet chocolate.  This was for Scot after all.

Yes, these are basically hostess cupcakes that take two hours to make.

Back to the arepas.  Scot did say, "this is my favorite thing I have ever eaten".  I am pretty sure that isn't the first time he has said that.  If you have never gotten the opportunity to try arepas at a Venezuelan/Colombian restaurant or in SA, you must make these at home.  They really aren't hard to make.  The arepa itself is incredibly straight forward and simple.  With the sauce and the filling, it is a lot of different things going on, but each component individually is very easy.  Also, the guasacaca sauce can be made ahead of time.  And arepas can be filled with whatever you want: meat (shredded, cubed), any cheese, seafood, beans, a chicken salad type thing, chiles, sweet potatoes, plantains, etc.

Arepas with Black Beans and Guasacaca

adapted from use real butter

2 cups harina PAN

2 1/2 cups warm water


1 tsp salt


2-3 tbsp vegetable or canola oil

more oil for cooking

avocado, sliced


14.5 oz. can of black beans, drained and rinsed

1 tsp of pureed chipotles in adobo

salt

Monterey Jack cheese, shredded


guasacaca (see below)

Place the harina in a large bowl and add the warm water, salt, and vegetable oil (we used 3 tablespoons). Gently fold the mixture together until the moisture is roughly evenly distributed. Set the dough aside for at least ten minutes. The longer, the better. Meanwhile you can make the guasacaca (see below). When the dough has sat long enough, mix it together with your hands and moosh out any lumps between your fingers. Make sure it is uniformly mixed. Begin to form patties approximately 1/2-inch thick and 4-5 inches in diameter. You want them to have a uniform surface (avoid cracks) and to be relatively even in thickness. Using a paper towel or brush, apply a thin layer of vegetable oil on a flat pan like a cast iron skillet or something flat (NOT a non-stick pan). Set over medium-high heat. When the pan is hot, place a few patties (like 3 or however many will fit without crowding) on the surface. Let sit for 5 to 10 minutes (depending on your heat and pan) until the bottoms begin to crackle and pop. Check the bottoms for doneness – when they are lightly golden, flip them over. After another 5 to 10 minutes, check the bottoms for doneness. They should be lightly golden and when you tap the arepa, it should be slightly springy. Remove from heat. If you are making a lot, you can keep the cooked arepas in a baking dish in a low oven (like 250°F) until you are ready to serve.   This recipe makes 6 five-inch arepas. 

In the mean time, place the black beans, pureed chipotles in adobo, salt, pepper and some water in a wide skillet over medium high heat.  Cook until all the water evaporates and until beans reach desired texture.  Add water and repeat as need.  Taste and adjust seasonings. 

Slice the top half of an arepa open along the seam with a butter knife. Carefully scrape out some of the moist filling from the entire interior (you can save it to eat later with butter). When the arepa is hollowed out, fill it with avocado, black beans, cheese, and guasacaca.

(Servings: 6, Prep time: 45 min., Cook time: 45 min., Difficulty: Easy)

Guasacaca (guacamole salsa)


1 onion, peeled, topped, and cut into eighths


1 avocado, peeled and pitted


2-3 tablespoons of white or rice wine vinegar (more if necessary)


1 cloves of garlic

1 jalapeño pepper, seeded and cored


2 cups fresh parsley


2 cups fresh cilantro
salt to taste


3 tbsp vegetable oil

Place the onion, avocado, vinegar, garlic, and jalapeño in a blender (or food processor) and purée until smooth. Add the parsley and cilantro and purée until smooth. If it is too dry and won’t blend, add more vinegar and push it toward the blade with a spoon or a spatula between pulses. Add salt to taste and then add the oil last.


Printable Version


foodforscot Ratings:


Shanon (taste):  9/10
Scot (taste):  10/10
Effort:  5/5
Dishwashing Effort:  5/5

Black Bean and Guacamole Burritos

Burritos in the daylight.  

I make guacamole a lot.  Especially lately.  And every single time I make it, I profess my love for it.  It might be my current answer for, "What is your favorite food?"  And when we eat it with chips, we have been buying these black bean tortilla chips.  I don't get them because they are healthy, I just love those chips.  And they come in a reasonable sized bag.  

Also, we have been cooking up a batch of beans and eating them throughout the week in various ways.  It is a nice thing to have around.  And it is a really easy ingredient to make various dinners from.  Still haven't perfected the bean making process, but you can't really mess it up.  

This burrito is a combination of black beans, brown rice, queso fresco, lightly dressed greens and guacamole.  I rated it a 10/10 of because it is everything it needs to be.  And we have had it three times in the past week.  

Try brown jasmine rice...it is very good.

Try this brand of whole wheat tortillas.  Not all whole wheat tortillas are created equally.  Whole Foods Boulder makes some amazing burrito sized whole wheat tortillas (in house).  But don't get the 365 brand or the generic whole foods brand...not good.  

Also, queso fresco is amazing and I love it in these.  But with the guac, you could easily leave the cheese out.

Someday I should consider shooting in such a away that avoids AC units and cords in general.  It's art guys.  

Black Bean and Guacamole Burritos

2 cups cooked black beans (or 1 can, drained and rinsed)

1 tbsp pureed chipotles in adobe sauce

2 cups of cooked brown rice

2-3 ounces of queso fresco

1 avocado, seed and skin removed

1 lime

1 small tomato, squeezed lightly to remove some juice and diced

¼ of a small red onion, minced

handful of cilantro, chopped

1 tsp of light oil

4 large handfuls of spring mix or baby spinach

2 burrito sized whole wheat tortillas

salt and pepper

Prepare guacamole by mashing the avocado together with some salt and the juice of half the lime.  Add the diced tomatoes, minced red onion and cilantro and mix to combine.  Taste, adjust seasonings and set aside.

In a skillet over medium high heat, add black beans, pureed chipotles in adobo, and enough water to allow the beans enough liquid to simmer in.  Season with salt and pepper.  Bring to boil and simmer until all the water has evaporated.  Taste, adjust seasonings, and repeat process of adding water and simmering off until you reach the desired texture.  Add brown rice, mix and set aside over low heat until ready to assemble burritos.

Combine the juice of the other half of the lime, salt, pepper and 1 tsp of light oil.  Add in the spring mix or spinach and toss to coat.

Assemble the burrito:  Start by warming one tortilla to make it more pliable (either over an open flame or in the microwave wrapped in a damp towel).  Mound up half the spring mix or spinach, top with half the rice and bean mixture, crumble on half the queso fresco and top with half the guacamole.  Wrap it up burrito style.  Repeat with remaining ingredients to make a second burrito. 

(Servings: 2, Prep time:  25 min., Cook time:  20 min., Difficulty:  Easy)


Printable Version


foodforscot Ratings:


Shanon (taste):  10/10
Scot (taste):  9/10
Effort:  3/5
Dishwashing Effort:  2/5

Black Bean and Shrimp Quesadilla with Edamame Guacamole

I think I have made this three times.  Often times if there is shrimp in a dish, I consider it optional.  But here, the shrimp is omega necessary.  The quesadilla is a combo of black beans, shrimp and cheese in a whole wheat tortilla.

Normally I am a seafood-and-cheese-never-together snob.  But I think shrimp tastes great with cheese.

Normally I don't like whole wheat tortillas, but lately I have been obsessed with them.  I buy Maria and Ricardo's.  Maria and Ricardo have skills.

Normally when I make guacamole, I profess that is the best thing on this great earth.  Guac contributes to my happiness.  Adding some edamame makes it less of a condiment and gives me an excuse to eat more.  Cara's original recipe actually blends the edamame into the guacamole in the food processor, which I am sure delicious, but I wanted something easier so I just tossed it all together.  And it is wonderful.

I miss this dish already.  Give it a try.

Black Bean and Shrimp Quesadilla with Edamame Guacamole

adapted from Prevention RD

15-20 medium shrimp, shelled and deveined

a pinch cayenne pepper

¼ tsp of paprika

1 can of black beans, drained and rinsed

1-4 tsp of chipotle in adobo puree

8 whole wheat tortillas

¼ cup cream cheese

1 cup Monterey Jack cheese, shredded

olive oil

salt and pepper

Edamame Guacamole, recipe follows

Season shrimp with salt, cayenne pepper and paprika.  In a non-stick skillet, heat some olive oil over medium high heat.  Cook shrimp for 1-2 minutes on each side until just opaque.  Remove from pan and set aside.  When cool enough to handle, slice each shrimp in half as you would to butterfly it, but slice all the way through. 

In the same skillet, heat a small amount of oil over medium high heat.  Add black beans, season with salt, pepper and chipotle in adobo puree, to taste.  Add several splashes of water (or chicken stock) and simmer beans until all the water has evaporated.  Taste and repeat process with water until desired texture is reached.  Remove beans from pan, set aside, and wipe out the skillet.

Build each quesadilla by smearing cream cheese on one side of the tortilla.  Spread some of the black bean mixture on top of that.  Layer the halved shrimp and sprinkle with Monterey Jack cheese.   Top with other tortilla and fry in a small amount of olive oil in the cleaned non-stick skillet.  Cut into wedges and serve with edamame guacamole. 

(Servings:  4, Prep time;  30 min., Cook time:  15 min., Difficulty:  Easy) 

Edamame Guacamole

adapted from Cara’s Cravings

1 cup frozen, shelled edamame


2 medium avocados


1 lime

salt


quarter of a small red onion, finely chopped


2 small tomatoes, chopped

1 bunch of cilantro, finely chopped

Place edamame in the microwave-safe bowl with a small amount of water and microwave for 5 minutes.  Remove and rinse with cold water until chilled.

Mash avocado with lime juice and salt.  Mix in the red onion, tomato, cilantro, and edamame. 


Printable Version


foodforscot Ratings:

Shanon (taste):  10/10
Scot (taste):  9/10
Effort: 2/5
Dishwashing Effort:  2/5

Lebanese Sfeeha Tostadas

This was a great and easy dinner.  It is a baked whole wheat tortilla, topped with a creamy bean mixture (garbanzo and pinto) and a spoonful of fresh cucumber and tomato salad.

Also, can emphasize something?  I do not eat to survive.  And I mean that in many ways.  First, I don't eat because I have to.  Second, I don't eat to get by.  I don't try to spend as little money as possible on food.  I don't only eat organic.  I don't only eat local.  I eat meat.  I eat healthy.  I eat donuts.  I don't starve myself.  I don't stuff myself.

Let's just all calm down for a second.

I say this because, I am sometimes afraid that food is too intimidating.  And I felt like it was important to emphasize that I don't eat food that I don't enjoy eating.  So if you see some healthy looking dish full of kale, whole grains, beans or other notorious "health" foods and you think that it will be too painful to eat, I am here to tell you that you should have no fear.  I don't like "health" food either.  I don't gnaw on rice cakes.

I want to promise you that everything I post on here is something I enjoyed eating.  I have tried lots of recipes over the past several years which called for "whole wheat tortillas".  And for the longest time, I always just got regular tortillas because whole wheat tortillas seemed like a bad idea.  Well turns out, they are actually pretty good.  I have had them several times over the past year and actually enjoy them.  The same goes for beans.  10 years ago, I would never choose to eat beans.  Now we eat them almost daily.  There are so many kinds!  And they are all delicious and easy to make!  Possibly the most useful food ever.  And when I first discovered kale when I was living in Boulder, I thought it was only for hippies and other crazy health nuts.  Now I buy it every week because I crave it.

PS:  I am fired up because I just saw a Tyson chicken nugget commercial targeting children.  It makes me so angry.  Don't let Tyson brainwash you.  Let me do it instead because I don't get any money for what I say, so you can trust me.   

Lebanese Sfeeha Tostadas

adapted from Cara’s Cravings

olive oil

½ of a medium onion, chopped

2 cloves of garlic, minced


1 can of pinto beans, drained and rinsed

1 can of garbanzo beans, drained and rinsed

½ cup of water or chicken stock

½ teaspoon salt (or to taste)


½ tsp of coriander

½ tsp of cumin

¼ tsp of cayenne pepper

1/4 cup chopped parsley


1/2 tablespoon of pomegranate molasses



2 heaping tablespoons of plain Greek yogurt


4 whole wheat tortillas

3/4 cup (4 oz) grape tomatoes, quartered


3/4 cup chopped, peeled cucumber


1/4 cup chopped parsley


1/4 cup chopped scallions


1 tablespoon olive oil


1 tablespoon lemon juice


Preheat oven to 375ºF. 

In a medium skillet, heat some olive oil over medium high heat.  Add onions and cook for 5 minutes until they have softened.  Add garlic, cook for 1 minute.  Add beans, water (or chicken stock), salt, coriander, cumin, and cayenne.  Bring to a boil, reduce to simmer and cook until all the liquid evaporates off.  Taste beans to see if the texture is good (I like mine really soft).  Add more liquid and repeat process, if desired.  Mash beans with the back of a spoon.  Add parsley, pomegranate molasses and yogurt and combine.

Meanwhile, prepare the salad by combining the grape tomatoes, cucumber, parsley, scallions, olive oil, lemon juice, and season with salt and pepper.

Line a baking sheet with aluminum foil and place a metal cooling rack on top of it. Place the tortillas on the rack. Drizzle with olive oil.  Bake for about 10 minutes, or until the tortillas are lightly browned and crispy.

To serve, top the hot tostadas with bean mixture and a generous scoop of the salad mixture.

(Servings:  4, Prep time:  10 min., Cook time:  40 min., Difficulty:  Easy)


Printable Version


foodforscot Ratings


Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5

Butternut Squash and Chorizo Tostadas

I have made like 85 tostadas in the past 6 months. Which is a lot considering I had very few before then. I mean, who came up with that concept? And is it supposed to be impossible to eat? Should you pick it up and take a bite? Or are you supposed to be able to cut into it...because that is impossible.

I actually brought these leftovers to work. I packed the whole enchilada. Is that a saying? Does it mean like the whole package? Why? Enchiladas don't have that many components.

So, I packed the crunchy tortilla, the black bean mash, the roasted butternut squash, the sautéed chorizo AND the rest of the fixings: queso fresco, finely minced red onion and chopped cilantro. I packed them more or less separately and assembled on the desk. After I put together the "whole enchilada" I lifted up the tostada ready to take a huge bite and the secretary came in to deliver something. I literally had my mouth open and was milliseconds before biting down. Tostadas...not an office friendly meal. Not first date food. Not clean shirt food.

After some research, it appears tostadas were invented to use up stale tortillas. Alright. Whatever.

It may appear as though I don't like tostadas. But I actually really do. I just want to be alone when I am eating them.

PS: At some point over the past month I decided to cover the spot where I take my photos with a yellow and blue towel (e.g. in the above photo). It wasn't an artistic move. It didn't really have much thought behind it other than the fact that the current wood block is super ugly. I guess that is the definition of cosmetic. And now, a series of about 10 posts will have that towel in it. It is still there tonight. Consistent.

Butternut Squash and Chorizo Tostadas
slightly modified from Closet Cooking

4 cups butternut squash, peeled, seeded and cut into 1/2 inch pieces
1 tablespoon oil
1 teaspoon chipotle chili powder
1/2 teaspoon cumin, toasted and ground
1/4 teaspoon cinnamon
salt to taste
2 tablespoons oil
1/2 pound chorizo, casings removed, chopped
1 small onion, chopped
1 clove garlic, chopped
1 (19 ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon cumin
* water (optional)
12 small corn tortillas
1/4 cup red onions, diced
1/4 cup queso fresco (or feta), crumbled
1/4 cup cilantro

Toss the squash in the oil, chili powder, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash tender and just starts to caramelize on the edges, about 30- 40 minutes.

Heat the oil in a pan over medium heat. Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.

Add the onion and sauté until tender, about 3-5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the beans, chili powder and cumin and cook until warm. Mash the beans until you get them to the consistency that you want. It helps to add water and simmer until it evaporates.

Brush the tortillas lightly in oil and bake in a preheated 350°F oven until golden brown and crispy, about 3-5 minutes per side.

Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.

(Servings: 4-6, Prep time: 10 min., Cook time: 1 hr., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste): 8/10
Scot (taste): 10/10
Effort: 3/5
Dishwashing Effort: 3/5

Vegetarian Posole (Hominy Stew)

I think it is time to talk about Scot's sense of humor.  For those of you who haven't had the pleasure of witnessing it first hand, I thought I would give you a taste of some of his jokes, specifically relating to food:

1.  Tastes chocolate frosting, "Ganache that's good."

2.  Whenever I make couscous, "I need to get to school early tomorrow, couscous I have to print something before class."  In general, replaces "because" with "couscous" for about a week.

3.  Any dish with thyme, some reference to time, usually, "How much thyme does this take?"

4.  "Avocado"="Have a cow doe"

And while I was making this soup, I had the empty can of hominy sitting in the sink and there was a small piece of hominy sitting next to it on the countertop.  And he made some joke about the piece of hominy relating it to the phrase..."Peace and Harmony".  It was such a bad joke, that neither of us can even remember what it was.  

Every once and while, he comes up with something that is enough of a stretch that it is actually really funny to me.  But usually, it is so bad that I am just glad no one has to witness it and force a courtesy laugh.  


Speaking of Scot, he declared this soup a 10 after the first bite.  I feel obligated to tell you that sometimes I think Scot is an emotional rater of food.  And he ate this after coming off a "curling win high".  Not that I disagree with his rating, this is a delicious soup.  What makes it special is the smoked paprika and ancho chile powder, spices that really can't be replaced.  The smoked paprika, especially, gives the soup a smokey flavor and makes it taste like bacon.  It is also full of veggies like hominy, black beans, and butternut squash.  I actually left out the butternut squash (not by choice) but I have no doubt that its presence would make this soup EVEN better.

Vegetarian Posole (Hominy Stew)

from Sandy Gluck, cohost of “Everyday Food” via The Radio Blog

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, finely minced

2 cups peeled and cut into 1/2-inch chunks butternut or other winter squash

1 red bell pepper, diced

1 jalapeno pepper, halved, seeded and thinly sliced

11/4 teaspoons ancho chile powder

3/4 teaspoon dried oregano

1/2 teaspoon smoked paprika

2 cans (15 ounces each) hominy, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

2 cups vegetable broth

1 cup canned plum tomatoes in puree

Coarse salt

1/2 cup chopped cilantro

1 avocado, pitted, peeled and cut into wedges

1 lime, cut into wedges

In a large skillet or sauté pan, heat the oil over medium-low. Add the onion and garlic and cook, stirring occasionally until the onion is tender, about 7 minutes.

Add the squash, bell pepper, jalapeno, chile powder, oregano, and paprika and stir to combine. Add the hominy, black beans, broth, and tomatoes and bring to a boil. Season with salt.

Reduce to a simmer, cover and cook until the vegetables are tender and the flavors have blended, about 25 minutes minimum, but the longer the better. Top with cilantro and avocado and serve with lime wedges.

(Servings: 4-6, Prep time: 10 min., Cook time: 45 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort: 2/5

Black Bean and Sweet Potato Tacos

If there is a taco recipe out there, I will probably try it.  If the taco looks like Halloween, I will probably try it in October.  

I will also put goat cheese on it.  Seriously, everything time I am involved, I add goat cheese.  When my sister ate these, she said "the goat cheese really makes it."  I sighed.  Doesn't it always?  

Halloween is coming up so I am supposed to making/posting ghost cupcakes and spider cookies.  But guess what?  That isn't my thing.  My kids will eat these tacos and I will pass out tooth paste on Halloween.  Or pennies.  No, jk.  I like candy.  My favorite is candy corn.  Only the yellow, orange and white ones.  No others.  And definitely not the dirty pumpkins.  

This reminds me of my friend (R^2/R) who LOVES the pumpkins.  He knows their official name, which is "mellow creme pumpkins".  True fan right there.  I should probably buy some halloween candy.  I oscillate between adult and teenager on an annual basis.  Next year I will totally have the candy bought at least two weeks in advance.  

Or at least a week.  

Black Bean and Sweet Potato Tacos

from Joy the Baker

For the Potatoes:

2 sweet potatoes (really orange-fleshed yams), peeled and cut into small cubes

1 tablespoon olive oil

salt and red chili flakes to taste

juice of 1 lime

For the Cabbage Slaw:

2 heaping cups shredded cabbage (I used a combination of purple and green

cabbage)

1/4 cup finely diced yellow onions

2 heaping tablespoons chopped cilantro

juice of 2 limes

salt and red chili flakes to taste

For the Beans:

1 teaspoon olive oil

1/4 cup finely diced yellow onion

1 teaspoon ground cumin

1 (15-ounce) can black beans, drained and rinsed

juice of 1 lime

small corn tortillas

Place a rack in the center of the oven and preheat oven to 400 degrees F. Place peeled and diced sweet potatoes on a cookie sheet. Top with olive oil, salt and chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place in the oven to bake until softened through and toasted brown. This usually takes about 40 minutes. Remove the cookie sheet once or twice during baking to toss the potato chunks around. This will ensure that the cubes cook evenly. Remove from the oven and let stand when cooked through.

While the potatoes cook, assemble the Cabbage Slaw. In a medium bowl, place cabbage, yellow, and chopped cilantro. Add lime juice, salt and chili flakes. Toss to coat and set aside while the potatoes cook and beans heat. Letting the cabbage slaw sit will help soften the cabbage.

To cook the beans, heat olive oil in a medium saucepan. Add onions and cook until translucent, about 3 minutes. Add ground cumin and stir until fragrant.  Add beans and lime juice. Cook until heated through.

Heat corn tortillas in a hot saucepan with just a touch of oil. Heat through and serve with potatoes, beans, and slaw.

(Servings: 4-6, Prep time: 10 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Pea & Edamame Ravioli with Baked Ricotta and Toasted Walnuts

I HAVE BEEN WANTING TO MAKE THIS FOR FOREVER!  

No seriously.  I have been putting if off only for two reasons:

1.  The recipe for the filling makes a lot...of filling.  And halving it just leaves you with two half bags of frozen peas and edamame.  So, I have been wanting to make the crostini version of this meal first (crostini with the pea and edamame spread and baked ricotta) so that I could use all the filling in two ways.

2.  I need a sous chef.  

Whenever I make ravioli, especially with wonton wrappers, I always wish I had a sous chef.  I think sometimes people think that if you like to cook, then making dinner is all fun and games.  But for me, about 80% of time, I am running late.  Or it is like 9:30 pm and eating dinner at 10 pm is just wrong.  Or I am so hungry that I have to eat 2 pickles while cooking.  

I made an entire package of wonton wrappers into raviolis.  We ate 15-20 and froze the rest because ravioli is great from frozen since you can still cook it the same way as you would fresh (just boil it longer).  If you just make enough for 1 or 2 servings, it is pretty quick actually.  

The point is that I loved this meal more than I even expected.  The filling is delicious on its own.  But in ravioli form with the baked ricotta (yum, btw) and toasted walnuts with a butter sauce.  Shoot.  

Pea & Edamame Ravioli with Baked Ricotta and Toasted Walnuts

by Cara from Cara’s Cravings

1 16oz. package frozen peas

1 12oz. package frozen, shelled edamame

1 tablespoon olive oil

4 cloves of garlic, thinly sliced

2 tablespoons lemon juice

1 to 2 tsp. freshly cracked pepper

freshly ground salt, to taste

1/4 cup snipped fresh mint (I did not use)

1 package of wonton wrappers

ricotta cheese, drained for a few hours, 10 oz. is enough for 4 servings (I left it in a

fine mesh sieve over a bowl in the fridge while I went to work all day)

butter, about 1 tablespoon per serving

chicken broth, about 1/2 cup per serving

walnuts, lightly toasted

thinly sliced fresh mint (I did not use)

Bring a large pot of water to a boil and cook the peas and edamame for about 5 minutes. Drain, reserving some of the cooking water (I just put the peas and edamame into a big bowl and microwaved it for about 5-10 minutes). Transfer to a food processor, and puree, adding water if needed to reach a creamy consistency. Meanwhile, heat olive oil in a small skillet and cook the garlic until lightly browned and tender. Fold into pureed peas along with the lemon, pepper, salt and mint.

Prepare the raviolis by spooning a small amount of the pea and edamame puree onto each wonton wrapper. Wet the edges and press together into a triangle. Set aside.

Preheat oven to 400ºF. Place a sheet of foil on a baking sheet and spray with nonstick cooking spray. Transfer the ricotta the baking sheet, spreading it into a disk. Spray with olive oil spray and season with salt and pepper. Bake for about 15 minutes, until lightly browned, and set aside. It will firm up a bit as it cools.

Meanwhile, bring a pot of water to a boil, and heat the butter in a large skillet over medium heat. Cook the ravioli until tender, about 5 minutes. Let the butter become foamy and lightly browned; you'll know it's ready when it's it smells slightly nutty. Add the chicken broth, bring to a boil and simmer for a few minutes. Remove the ravioli from the water and add to skillet with the browned butter sauce; stir and saute briefly.

Plate the ravioli and crumble the ricotta cheese over it. Top with the toasted walnuts and chopped mint.

(Servings: 8, Prep time: 1 hr., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Pineapple Quinoa

Scot says "this is everything I like."  10/10.  He loves the sweet and savory thing.  He loves quinoa, pineapple, edamame and red peppers (every time he eats a red pepper, he seems to be shocked at how good it is).  Oh yeah, and he loves ginger.  

I thought this tasted a little bit like fried rice.  And I loved the cashew nuts which have a really meaty quality in this dish (and they aren't too crunchy...they are pretty soft as far as nuts go).  Nuts!  Go nuts!

Pineapple Quinoa

from Annie’s Eats

1 cup quinoa

1 cup pineapple juice

1 cup cold water

2 tbsp. plus 1/2 tsp. soy sauce

1/3 cup raw cashew pieces (unsalted)

2 tbsp. vegetable oil

1 red bell pepper, seeded and diced

1 cup cooked edamame

2 scallions, thinly sliced

2 cloves garlic, minced

1 serrano pepper, seeded and finely chopped

1-inch piece of ginger root, peeled and grated or finely diced

1/2 of a medium pineapple, cored, peeled and diced

1/2 cup loosely packed basil, finely chopped

Lime wedges, for serving

Combine the quinoa, pineapple juice, 1/2 teaspoon of soy sauce and water in a medium saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes or until the liquid is absorbed. Remove from the heat, let stand covered for 5 minutes, then remove the lid and fluff with a fork.

Toast the cashews in a large skillet over medium heat until golden and fragrant.  Remove from the pan and set aside.

Return the pan to the stove and increase the heat to medium-high. Heat the vegetable oil. Stir in the bell pepper and edamame and stir fry for about 3 minutes, or until the bell pepper is slightly softened. Stir in the scallions, garlic,

ginger, and serrano and cook until fragrant, about 1-2 minutes. Stir in the pineapple, quinoa and basil. Mix well to combine. Stir in the remaining 2 tablespoons of soy sauce and continue to cook for a few minutes more until everything is well blended and heated through. Serve garnished with lime wedges, if desired.

(Servings: 6, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  10/10

Effort:  2/5

Dishwashing Effort:  1/5

Texas Caviar

I had never heard of Texas Cavier until a few months ago when TWO different friends brought it to TWO different potluck events.  Good story.  But the truth is:  this stuff is wicked good.

Might as well just call it black-eyed pea de gallo.  It is really your typical pico but with beans!  The Texas Caviar that is pictured here has some random additions that I just threw in to use stuff up (black beans and corn...and some tomato).  But, I have since made the exact recipe below and it is a wonderful combination.  In reality, you can throw whatever veg. you want in with the beans.  

I personally believe that black eyed peas are the most delicious bean out there.  Everywhere like such as.  I have recently discovered that I am a lover of white-ish beans.  Including but not limited to black eyed peas, cannellini beans, great northern beans, navy beans, and lima beans.  And edamame.  So, I guess I like green too.  I know you were all dying to know what my favorite beans were.  

PS:  This is also known as Cowboy Caviar.  I'd like to avoid conflict with Texas, so I will give this to them.  Oh yeah, and I don't care.   

Texas Caviar

adapted from Allrecipes

2 (15.8 ounce) cans black-eyed peas, drained and rinsed

1 cup diced jicama

2 fresh medium jalapenos, stemmed, seeded and minced

1/2 small red onion, cut into small dice

1 yellow bell pepper, stemmed, seeded and cut into small dice

1 red bell pepper, stemmed, seeded and cut into small dice

1 bunch cilantro, minced

6 tablespoons red wine vinegar or lime juice

6 tablespoons light cooking oil

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon garlic powder (optional)

1 teaspoon dried oregano (optional)

1 1/2 teaspoons ground cumin (optional)

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

(Servings; 8-10, Prep time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  1/5

Roasted Edamame Salad

Let's say I am trying to find out if there are more babies born each year in a particular month.  Or if there is a month where the least amount of babies are born.  How do you think I would go about that google search?

Option 1 - Short and Sweet

"babies born each month"

Option 2 - Old School

"babies + (common dates of conception or common date of births) + frequency"

Option 3 - In the Form of a Question

"Dear Google, 

How are you doing today?

I was just wondering, what is the most common month when babies are born?  While you are at it, what is the least common month?  

Hugs and Kisses, 

Shanon"

Option 4 - Start Broad, Click to Find More

"baby birth statistics"

What kind of searcher are YOU?  98% of the time my searches are in the form of a question.  While I do not write a letter to google each time I search, I do like to treat google as much like a human as possible.  Just like how I treat my dog.  It is called respect, people.  

If you were wondering, after some research, the answer to the questions seems to be that most babies are born in late fall.  The least amount of births happen somewhere in late winter/springish.  These are US statistics and are semi-unofficial.  But that seems to be the trend.  

Try this salad!  It is so good!  Roasting the edamame and corn makes it nutty and delicious.  This could also be eaten with tortilla chips as a salsa type thing.  

Roasted Edamame Salad

by Alton Brown via FoodNetwork

12 ounces fresh or frozen shelled edamame, about 2 cups

1/2 cup fresh corn kernels, about 2 ears of corn

1/4 cup finely diced scallion

1 clove garlic, minced

1 tablespoon olive oil

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 cup chopped fresh tomato

1/4 cup chopped fresh basil leaves

1 tablespoon red wine vinegar

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.

(Servings: 4, Prep/Cook time: 40 min., Chill time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5