Greek Veggie Wrap

I am going to tell you a story about my journey with food.

Let's start with my parents.  Growing up, especially when I was young, my mom did a lot of cooking.  She made all the 80s and early 90s favorites like beef stroganoff, tuna casserole, swiss steak, tuna salad, cream chipped beef, meatloaf, roasts, goulash, etc.  But my mom is also 50% Italian, so she also made family recipes like huge vats of homemade marinara with ribs, meatballs, and sausage, stuffed artichokes, salads, sausage and peppers, stuffed peppers, stuffed squash, etc.  Like most families at that time, mine was influenced by popular food culture and marketing.  I think we were all brainwashed into thinking that buying fresh produce was somewhat of a luxury.  Therefore, we ate plenty of canned veggies.  Did the cream of mushroom soup thing.  Plenty of velveeta.  Margarine happened (it is healthier, duh!)

But my mom's core food knowledge was real food.  My family definitely followed the pre-made, packaged, canned food trend, but didn't stray too far and for too long from the real stuff.

My dad also did a lot of cooking.  I remember him making things like drip beef sandwiches, chicken and dumplings, stir fry, etc.  Also, I think for a good 5 years of my life, my dad ate a large, fully loaded salad for dinner.  Every night.  And I share many of my dad's taste buds.  We both like spicy food and now that I am an adult, I realize I share my dad's lack of a sweet tooth.

As a result of mostly positive food influences, I was never in too bad of shape with my general food knowledge.  Especially since my extended family and friends have taught me a lot too.

However...I, too, fell for much of the crap (aka "food") out there at your typical large supermarket.  When I went off to college and started 100% feeding myself, I started with what I knew.  Diet drinks and Sweet N' Low were a part of my regular diet.  Thought it was healthy.  Once I came to my senses and stopped (it was easy), I started noticing it was in EVERYTHING.  Anything labelled "light", which at the time, I thought meant "light on the sugar".  For example, light yogurt, I thought just had less sugar...but no, it just had fake sugar.  I was so mad.  Furious.

And probably my saddest realization was "coffee creamer".  I bought it thinking it was just cream.  Like what comes from a cow.  At one point I was looking at my Coffeemate bottle and noticed it said non-dairy.  WHAT!?!?  Non-dairy?!?!  That is when I decided to start seriously looking at labels and not be tricked again.  This was about 10 years ago.

As I have been continuing to grow my food knowledge and trying more and more types of foods and recipes, I (like so many others) have come a long way.  I never thought I would eat homemade granola for breakfast (and not be able to buy it from the store...)  I never thought I would prefer whole grain wraps to white wraps.  I never thought I would eat a pound of beans each week and only eat meat on occasion.  I never thought I love kale and other dark greens.  I never thought I would be such a...hippie.

Ok, that is a lie.  I always hoped I would.

The point is...I started out with a good relationship to food.  With reasonable knowledge.  With a decent diet.  But it wasn't easy to sort through all the crap that is thrown at us at the grocery store.  You almost have to have a PhD in Food to understand what food trends to follow and what marketing is actually true.

This is the reason that you should never let any package tell you what is good for you.  If food needs to convince you to eat it, they are probably lying.  Have you ever picked up a head of broccoli and pondered whether or not it will do your body any good?  No.  Broccoli has dignity.

Everyone has a journey with food.  I just thought I'd share mine.  Maybe you are at a different stage in your journey.  And I hope you are enjoying it!  :)  My journey is partly being recorded on this blog...so the archives hold my deepest and darkest secrets.  Don't get too excited though.

Now, here is another "burrito" for you.  This time, I went with a Greek-ish filling.  We have baby spinach, a warm chickpea mixture, a greek salsa and some feta cheese all wrapped up in a whole wheat tortilla.  It is summer in your hand.  I will remind you one last time (ha...), buy the feta that comes packed in a liquid.  It is about 7 times better.

Greek Veggie Wrap

2 14.5 oz. cans of chickpeas, drained and rinsed

½ tsp of coriander (heaping)

a pinch (or more) of cayenne

½ of an English cucumber, diced

1 large tomato, seeded and diced

¼ of a medium red onion, finely minced

handful of kalamata olives, chopped

2-3 tbsp of finely chopped flat leaf parsley

1-2 tbsp of white/red wine vinegar (or lemon juice)

1-2 tbsp of olive oil

2 burrito-sized whole wheat tortillas

feta cheese, crumbled

several big handfuls of baby spinach

salt and pepper

Prepare the bean mixture:  put the chickpeas, coriander, cayenne, salt and pepper, and a good splash of water in a skillet.  Cook over medium high heat until water evaporates.  Taste, adjust seasonings and repeat process (add more water, cook until evaporated, taste), until desired texture is reached.  I usually do the process twice.

Prepare the Greek salsa:  combine cucumber, tomatoes, red onion, olives, parsley, vinegar, and olive oil.  Season with salt and pepper.

Prepare wraps:  warm a tortilla over an open flame, the microwave or in the oven.  Put a healthy layer of baby spinach down.  Top with bean mixture, feta cheese and salsa.  Wrap, burrito-style. 

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


Printable Version


foodforscot Ratings:  


Shanon (taste):  8/10
Scot (taste):  7/10
Effort:  2/5
Dishwashing Effort:  1/5

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

Lemony Chicken with Cilantro and Kale

And welcome back to foodforscot's Indian kitchen.

This is a delicious chicken dish.  Packed full of lemon, ginger and cilantro.  I added a bunch of kale and it was wonderful.

Also, have you ever tried brown Basmati rice?  Do.  It is my favorite.  I even prefer it to white rice.  I get mine in the bulk section at Whole Foods, so I don't have a brand to recommend.

NOTE:  With these saucy chicken dishes, bone-in skinless chicken will be most delicious, however, you can really use whatever chicken cut you want.  This time I used boneless, skinless chicken thighs (cut into smallish pieces) and it was still real good.

Lemony Chicken with Cilantro and Kale

by Madhur Jaffrey, “Indian Cooking” with modifications by foodforscot

1 inch piece of fresh ginger, peeled and coarsely chopped

1 cup water

6 tbsp vegetable oil

2 ½ lbs of chicken pieces, skinned (bone in or not)

5 cloves garlic, peeled and very finely chopped

1 bunch of cilantro, very finely chopped

½-1 fresh, hot green chili, very finely chopped

1/4 tsp cayenne pepper

2 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

1 tsp kosher salt

2 tbsp lemon juice

1 bunch of kale, roughly chopped

Put the ginger and 4 tbsp water in the container of an electric blender.  Blend until you have a paste

Put the oil in a wide, heavy, preferably nonstick pan over medium-high heat.  When the oil is hot, put in as many chicken pieces as pan will hold in a single layer, and brown on both sides. Remove the chicken pieces with a slotted spoon and put them in a bowl. Brown all the chicken pieces this way.

Add the garlic to the hot oil. As soon as the pieces turn a medium-brown color, turn heat to medium and pour in the ginger paste. Stir-fry it for a minute. Now add the fresh coriander, jalapeno, cayenne, cumin, coriander, turmeric, and salt. Stir and cook for a minute.

Put in all the chicken pieces as well as any liquid that might have accumulated in the chicken bowl. Add 2/3 c. water and the lemon juice. Stir and bring to a boil. Cover tightly, turn heat to low, and cook for 15 minutes.

Turn the chicken pieces over and add the kale. Cover again and cook another 10 to 15 minutes or until the chicken is tender and kale has wilted. If the sauce is too thin, uncover the pan and boil some of it away over a slightly higher heat.  Serve with Spiced Brown Basmati Rice (recipe below).

(Servings:  6, Prep time;  20 min., Cook time:  40 min., Difficulty:  Easy) 

Spiced Brown Basmati Rice

by Madhur Jaffrey, “Indian Cooking” with modifications by foodforscot

2 cups brown basmati rice

5 cups water

3 tbsp vegetable oil

1 small onion, finely chopped

1/2 fresh, hot green chili, minced

1/2 tsp garlic, minced

1/2 tsp garam masala

1 tsp salt

2 2/3 cups chicken stock

Put the rice in a bowl. Wash it in several changes of water.  Drain.  Pour 5 cups of water over the rice and let it soak for 30 minutes. Let it drain in a strainer for 20 minutes.

Put the oil in a heavy-bottomed pot and set over medium heat. When hot, add the onion and fry, stirring often, until the onion has browned lightly. Add the rice, chili, garlic, garam masala and salt. Stir gently for about 4 minutes. If the rice begins to stick to the bottom of the pan, turn down the heat slightly. Pour in the stock and bring to a boil. Cover with a tight-fitting lid, turn the heat to very low and cook for 25 minutes.


Printable Version


foodforscot Ratings:


Shanon (taste):  9/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  3/5

Royal Chicken Cooked in Yogurt

I made this twice.  The first time...I was SO confused.  This dish is bone in chicken cooked in yogurt, lots of spices with nuts and golden raisins.  It was back in curling season.  I made it while Scot was at curling.  I put the yogurt in and then I thought my life was over.  It seems like it curdled.  And I was so sad.  But I just forged ahead.  In other words, I finished adding everything and let it simmer on the stove for about 2 hours until Scot got home.  I just couldn't bear to look at it again.

He got home.  I served him his dinner like any house wife would do (at probably 11:30 pm).  Didn't mention my concerns (not that he would EVER notice...he doesn't hold much food judgement, fortunately and unfortunately).  And he loved it.  I guess that is judgement.  He does hold a lot of positive judgement.

So, I googled, "royal chicken does yogurt curdle?"  Because I did what she said.  And it seems like the yogurt separated.  But the thing is...it was still completely delicious and not weird at all.  Especially after the sauce reduces a bit.

After some recovery time, I tried making it again.  Paying special attention to the yogurt curdling step.  Still seemed to curdle. Less bad this time.  It was still totally delicious and deserves to be called royal.  I served it with some Indian spiced roasted potatoes and sautéed kale.  I think I will officially announce that kale is my favorite winter (or non-summer) vegetable.

PS:  The most fun part of eating this is finding the many whole spices as you eat it.  And to not eat them.

Royal Chicken Cooked in Yogurt

by Madhur Jaffrey from Quick and Easy Indian Cooking

1 cup plain yogurt 

1 teaspoon salt 

Freshly ground black pepper 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1/4 teaspoon cayenne pepper, or to taste 

1/4 cup finely chopped fresh cilantro (Chinese parsley, fresh green coriander) 

3-1/2 pounds chicken, cut into serving portions 

1/4 cup vegetable oil 

8 cardamom pods 

6 whole cloves 

2-inch stick cinnamon 

3 bay leaves 

2-1/2 tablespoons blanched, slivered almonds 

2-1/2 tablespoons golden raisins

Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. Add 1/2 teaspoon of the salt, some black pepper, the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside.

Using the remaining 1/2 teaspoon salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.

Put the oil in a wide, preferably nonstick pan and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in some of the chicken pieces, only as many as the pan will hold easily in a single layer. Brown on both sides and remove to a large bowl. Brown all the chicken pieces this way and transfer them to the bowl. Put the almonds and raisins into the same hot oil. Stir quickly. The almonds should turn golden and the raisins should plump up, which will happen very fast. Then put the chicken and its accumulated juices back into the pan. Add the seasoned yogurt. Stir to mix and bring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up a bit, and reduce the sauce until it is thick and just clings to the chicken pieces. Turn the chicken pieces over gently as you do this.

Note: The large, whole spices, cardamom pods, whole cloves, cinnamon stick, and bay leaves are not meant to be eaten.

(Servings:  4, Prep time:  15 min., Cook time:  1 hr., Difficulty:  Easy)  


Printable Version


foodforscot Ratings:


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

Broiled Fish over Warm Olive Tabbouleh

HI!

I am wondering if anyone else has been wondering about something.  The thing is: reusable baggage discounts.  I mean, thanks, grocery store, for giving me such a generous discount.  Every week I spend $150 on food and receive 40 cents back for bringing in my own bags.  Sometimes I wonder if they reallllly think I bring in those bags to receive this discount and not because if I don't bring in those bags, they force me to go home with 15 paper or plastic bags that are hardly sturdy enough  to carry more than three apples and a bag of spinach.

Yeah, it is definitely for the 40 cents.

In which case, is it really necessary to religiously count the number of bags?  From the produce bags, to the grain bags, to the grocery bags...it gets complicated.  But the worst for me, is my grocery store actually asks the bagger once they are done bagging...how many bags they actually USED.  i.e. if I brought five bags and he only put food in 4, I only get 40 cents...not 50 cents.  IT IS A BIG DEAL!

It is just one more thing I miss about my Boulder Whole Foods.  They never even would mention the bags.  Once in a while, they would thank me for bringing bags.  But they just weren't so stingy.  And they repeatedly gave me free chocolate at the register.

This is by far the most interesting post I have ever written.  Honestly, the grocery store is a big part of my life.

This is another great recipe from The Food Matters Cookbook.  Warm olive tabbouleh was probably originally part of my soul in a previous life.  I have openly admitted on this blog that I am on the fence about mint in my food.  However, I continue to eat it and try it in different combinations.  There has never been an ingredient that I truly do not like in anything.  So, I figure if I keep eating it, I will eventually come around to it.  And it always works.  I particularly like mint in savory dishes when it is used in combination with another fresh herb like cilantro or parsley.

Also, the original recipe here was for grilled fish kebabs.  I made this under the broiler, but either would work fine.


Broiled Fish over Warm Olive Tabbouleh

adapted from The Food Matters Cookbook

½ cup bulgur

salt

2 tablespoons olive oil, plus more as needed

½ black olives, pitted and chopped (I used kalamata)

1 tablespoon minced garlic

1 cucumber, peeled, seeded, and chopped

1 cup chopped fresh parsley

1 cup chopped fresh mint

3 lemons:  1 juiced and 2 cut into wedges

Black pepper

12 ounces of firm white fish, cut into 4 chunks

2 cups cherry tomatoes

1 small red onion, finely chopped

Preheat the broiler on high.  Place the rack about 4-6 inches from the heat source.

Put the bulgur in a small pot with a pinch of salt and water to cover by about 1 inch (no more).  Bring to a gentle boil and cook, without stirring, until the water boils off and the bulgur is tender, 5 to 10 minutes, depending on the grind.

On a large baking sheet covered with foil, toss the fish, tomatoes and red onions in some olive oil and season with salt and pepper.  Put under the broiler and cook for about 10 minutes until fish is cooked through and tomatoes and red onions have some color.  (Alternatively, you can skewer tomatoes, onions and fish and grill kebabs). 

Put 2 tablespoons oil in a large, deep skillet over medium heat.  A minute later, add the olives and garlic and cook, stirring occasionally, until the garlic beings to color, 3 to 5 minutes.  Add bulgur and mix to combine.  Take off heat and add the cucumber, parsley, mint, and lemon juice.  Toss to combine adding lots of pepper and enough oil to moisten everything.  Taste and adjust seasoning. 

Serve warm olive tabbouleh with fish and veggies.  Put bowl of lemon slices on table and use liberally. 

(Servings:  4, Prep time:  20 min., Cook time:  20 min., Difficulty:  Easy)


Printable Version

foodforscot Ratings:

Shanon (tastte):  8/10
Scot (taste):  8/10
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