Spicy Bean Burritos

It’s another meat-free meal! I decided I need to be thrifty again. Moving is expensive, guys!

I had a recipe saved on my iPad’s camera roll from The Curvy Carrot for Bean Burritos.

My ingredient list is pretty similar to hers with a few tweaks to accommodate my pantry, my taste, and my wish to use coconut oil for everything.

Ingredients:

  • 1 teaspoon coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/3 cup water
  • One 15-ounce can kidney beans, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • 8  8″ wheat flour tortillas
  • Toppings:  I used spinach and cheese in some and spinach and raspberry chipotle mustard in others.

What you do:

  1. In a large pan over medium heat, heat the oil until it “shimmers.”
  2. Add the onion to the oil and cook until softened, about 4-5 minutes. (Stir it often so nothing burns.)
  3. Add the garlic, chili powder, cumin, and cayenne pepper, and cook for another minute or two.
  4. Add the water and the beans and bring to a boil. Once it boils, decrease to medium-low heat and simmer for 10 minutes.

I assembled half of the burritos by placing a piece of thinly sliced provolone in the bottom third of the tortilla, placing about 1/3-1/2 cup bean mixture on top of that and then a small handful of spinach on top of that. Then you fold the sides in very carefully, fold the bottom up and roll the burrito into a log. I wrapped them in foil and placed them in the freezer after I was done.

For the other half, instead of cheese, I spread about a teaspoon of raspberry chipotle mustard from Tait Farm Foods where I placed the cheese in the first 4 burritos and proceeded as usual to finish and freeze them.

The original recipe would have made 4 burritos IF you used actual burrito tortillas rather than the 8″ tortillas. You’d just increase your fillings accordingly. The 8″ tortillas made 8 small burritos. They’re cute and tasty, but I have a feeling I’ll be eating two for lunch most days. Unless I can convince myself that fruit is the answer and I can actually eat like a girl this week.

I don’t like eating like a girl. I’ve decided that I’ll only eat that way on week days, non-date nights, non-BYOB dinner nights and non-Wednesday-Night-Supper-Club nights.

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Peanut Butter Pie!

This recipe is so easy. So so easy. I’m in love with the woman who originally made it. It would have been even easier if I could’ve found a crumb pie crust that didn’t include trans fats at the Wall of Mart.*

But, alas, Wall of Mart* only believes in trans fat.
(Well, I guess that’s not true. They do carry bruised, sad or half rotten fruit and vegetables too.)

I digress. I had to make my own Oreo pie crust. I smashed up half a pack of Oreos, melted two tablespoons of butter with a tablespoon of peanut butter, mixed that into the crumbs and pressed it into a pie pan. I think it would be just as tasty (or more tasty) using chocolate graham crackers or brownie brittle.

I’m terrible at making crumb crusts. Maybe I’m just terrible at pie crust in general. If you’re just as bad, just pretend you’ve made peanut butter dirt pudding!

The peanut butter pie filling as as follows:

  • 1 32 oz tub of vanilla Greek yogurt
  • half a 16 oz jar of peanut butter
  • a handful of chocolate chips

All you do is:

Mix the yogurt and peanut butter together until color is uniformly beigey. Pour into the prepared pie crust. Sprinkle with chocolate chips and refrigerate overnight.

And then, after it “sets” overnight, you eat it. You try not to eat it allllll, but you’ll really, really want to.

I’d forgotten how delicious vanilla Greek yogurt is. I’ve been sweetening plain yogurt with peanut butter, cinnamon and honey, which is good but not nearly as sweet or delicious as the overly sweetened premade vanilla stuff. Mmmmmm.

I forgot to take a photo of the finished pie. It looks a little like a pudding pie. Nothing fancy, but definitely yummy.

* I don’t want to be sued. I have nothing, so they couldn’t get much, but still. No suing.

Doughnut Buttermilk Bread Pudding

I’ve moved! (And my internet finally works thanks to the handy work of my upstairs neighbor!) In the process of trying to clean out my fridge/freezer to make moving less embarrassing, I came across a bunch of doughnuts I had frozen from the Fractured Prune. My aunt was nice enough to bring me a TON of doughnuts back from their beach trip and, being one person, I could only eat a few and still maintain my dignity. These are GOOD doughnuts. I couldn’t let them go to waste, so I froze them.

And there they sat. I’d open the fridge, really want one and then remember that I’d already consumed NFL player-level calories that day. So I’d sadly close the door.

Well, they were taking up a lot of freezer space in the ginormous Tupperware container, so I made a decision.

Bread pudding.

I took to the internet and found a recipe that sounded simple enough, but then realized I had no good milk. However, I have powdered buttermilk in my fridge. (BEST IDEA EVER, by the way. It lasts ages and you make as much as you need, as you need it!)

So, this was my take.

  • 6 glazed doughnuts cut into cubes (enough to fill a 8×8 or 9×9 pan)
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1/8 to 1/4 cup of stevia (or sugar)
  • 1 tbsp of vanilla
  • pinch of nutmeg
  • a heavy sprinkling of cinnamon (to taste — I like cinnamon)

Fill the (greased) pan with doughnut cubes. In a bowl, mix buttermilk, eggs, stevia (or sugar), vanilla, nutmeg and cinnamon. Pour over doughnuts, poke the doughnut chunks around to coat. Allow mixture to absorb while you preheat the oven to 350*F.

Once the oven is preheated, bake for 40-50 minutes, until center is set/just a little jiggly. My got a little toasy after 40 minutes, but in a good way. Toasty, crunch topping!

Serve warm! (With ice cream, if that’s how you roll.)

Strawberry pie!

We made a lot of food for father’s day. A lot.

One of my contributions was a strawberry pie.

A local church has a “strawberry festival” in June. My aunt and uncle brought a strawberry pie to dinner a week or so ago and it was freaking awesome. This meant I was on a quest for a strawberry pie recipe. (And I couldn’t wait until Betty sent me her recipe.)

So I found a recipe and I made minimal alterations.

I’m not sharing my pie crust recipe because it wasn’t that good. It was an average crust with a very yummy filling. Next time I’ll probably make a shortbread cookie pie crust. It will be better with the strawberries.

The pie:

  • 1 (9 inch) pie crust, baked
  • 1 quart fresh strawberries
  • 1/2 cup white sugar
  • 1/2 cup stevia
  • 3 tablespoons cornstarch
  • 3/4 cup water

The topping:

  • 1/2 cup heavy whipping cream
  • Some powdered sugar & vanilla.

Directions:

Cut the green off of a quart of strawberries (you have half or quarter the strawberries if they’re very large). (Get good strawberries because this isn’t a cooked pie. Better strawberries means a better pie.) Take about a third of the strawberries and mash them in the bottom of a small sauce pan. Add the sugar and stevia, stir and bring to a boil.

In a bowl, combine water and corn starch. Gradually stir this cornstarch mixture into the boiling strawberries. Reduce the heat so that the mixture simmers and stir it constantly for 10 minutes — until the mixture is thickened. After your 10 minutes are up, remove from heat and allow to cool slightly. Add the rest of the strawberries and toss to coat. Pour into the pie crust of your choice and refrigerate several hours (I let mine sit overnight), until set.

Serve with fresh whipped cream. (Beat heavy whipping cream, sugar and vanilla until soft peaks form and maintain their shape.)

It’s fruit so it’s good for you!
Right?

 

Sushi Night.

I was running around Harrisburg tonight gathering supplies to make my “headboard” sometime this weekend.

I’m always overwhelmed by my choices when I leave my bubble that is The Valley. I had to decided between froyo, Chipotle or sushi! I really wanted all three, but I chose… SUSHI!

Sushi wins a lot, really.

Tonight I had a salmon roll (my new favorite) and a Japanese bagel roll (smoked salmon, cucumber and cream cheese). Both were delicious, but I managed to bite my lip no less than 4 times.

Back to the sushi… I always go to Miso. They’ve had good reviews on Yelp and I haven’t had a bad roll yet. They also have tempura and teriyaki, so it can feed even non-sushi eaters.

Weirdo non-sushi eaters.
Just kidding. We all have our things.

Vanilla Rhubarb Pound Cake

Howdy!

I spent a good 9 hours at my parents’ house today — doing laundry, watching movies with  my sister and making dessert. I’m actually quite surprised that I like it so much considering it is one of the less sweet desserts I’ve made in a while, thanks to the rhubarb. Maybe sugar isn’t my main fuel after all.

I made Vanilla Rhubarb Pound Cake. The recipe was swiped from Pastry Affair. She posted her recipe just a few days ago and my sister stumbled upon it. Since our family spends 90% of our time together discussing food, she knew I was looking to make something with rhubarb and pointed me in the right direction.

I made a few changes to make it “healthier” and it turned out quite good.

So, without further ado, here’s how I made the Vanilla Rhubarb Pound Cake (1 normal sized loaf):

Ingredients

  • 2 cups rhubarb, diced in half inch chunks
  • 1/2 cup sugar + 2 pinches, divided
  • 1 cup stevia, divided
  • 1/2 cup coconut oil, room temperature
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/3 cup light sour cream
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Directions

Preheat oven to 350*F. Grease a loaf pan.

In a medium saucepan, mix the rhubarb with 1/4 cup stevia and a pinch* (about a tablespoon) of sugar. Over medium heat, cook the rhubarb until it is fork tender, approximately 5 minutes and then set it aside to cool.

In a large mixing bowl, cream the coconut oil and remaining stevia and sugar until combined. Add eggs one at a time, mixing well inbetween. Then add in the vanilla extract, sour cream, and salt until smooth. Stir in the flour until incorporated and then fold in the rhubarb and any of the additional rhubarb “juice.”

Transfer the batter to the greased pan and sprinkle the top with that last pinch* of sugar. Bake for 45 (to 55) minutes — until a toothpick inserted in the middle comes out clean.

We ate ours at room temperature, but I’m sure it would be delicious warm with a scoop of ice cream. Or maybe with a few fresh strawberries, like shortcake.

Or, hell, add strawberries AND ice cream. No one’s going to turn you into the diet police. (Or at least I won’t.)

* I found it’s important to add that pinch of real sugar in with the stevia because the rhubarb didn’t give off any “juice” until the sugar was added. The Stevia will sweeten it up, but it just doesn’t interact with the rhubarb the same way as real sugar. Also, I didn’t want to eff with the beauty of a sprinkling of sugar on top. Those stevia fluffers just aren’t the same as sugar crystals.

Dijon Egg Salad

I’m still pretty darn broke. Tonight I ate carbonara because I actually had bacon in my freezer and I still have some eggs in the fridge. (I always have cheese. I couldn’t live without cheese.)

Next time I make it, I ought to snap a photo and share it, but tonight it was just for eating. A quick and easy meal to toss together.

This post is about egg salad. You know, it doesn’t have a stellar reputation. It’s sort of… egg salad. But this egg salad. Yum. It was a little deviled egg-y. Probably because it features paprika & Dijon mustard.

Side note: Every time I hear the word “Dijon” I think of the Barenaked Ladies song, “If I Had a Million Dollars.”

If I had a million dollars
We wouldn’t have to eat Kraft dinner
But we would eat Kraft dinner
Of course we would, we’d just eat more

And buy really expensive ketchups with it
That’s right, all the fanciest Dijon ketchups

Anyway, I was inspired by the egg salad recipe on mint. It’s pretty cool site — they’ve got food and design all in one place.

I adapted the recipe because (a) I only wanted to make about one serving at a time and (b) I didn’t want onion in it.

Ingredients

  • 2 large eggs, hard boiled (Click here if you need instructions on how to hard boil eggs — I learned from Martha.)
  • 2 slices of sandwich stacker pickles, chopped
  • 1 tbsp. Dijon mustard
  • 1 tbsp. greek yogurt
  • dash of paprika
  • pepper, to taste

Instructions

Mash up the hard boiled egg with the back of a fork. Mash, mash, mash. Take out your frustrations on the egg. Then, add the chopped pickles, dijon, greek yogurt, paprika and pepper. Mix.

Serve open face on the two halves of an english muffin!

Sharing food is the way of my people: Refrigerator Brownies

I had a family “lobsterfest” to attend today, so I had to bring a dessert to share.

I decided that the Refrigerator Bakery Brownies from The Live-In Kitchen looked… amazing.

Since my kitchen is not well stocked and I didn’t feel like making a trip to the grocery store, I made a few tweaks. My recipe is as follows:

For the brownies:

  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup (1 stick) “light” salted butter (I use Land o’Lakes — it is listed as “LOL Butter” on my receipts.)
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • an additional 1/2 cup semisweet chocolate chips

I preheated my oven to 350*F and placed the rack in the upper third of the oven, just like the original recipe stated to do. I greased a foil lined 8 inch square baking pan, but skipped the flouring because I’m a lazy bear and always do. (I know they make spray oil with flour built in, but… eh.)

Then, in a mixing bowl, I combined the flour and baking soda and set that aside.

I brought two inches of water to a boil and placed my metal mixing bowl (from my kitchen aid) over the water. To the bowl, I added the stick of butter and 1/2 cup semisweet chocolate chips. Wait for that to melt, stirring it along the way. Then, once it is melted, smooth and well mixed, remove it from the heat. At this point, I added the sugars. Then you want to whisk in the eggs, the spare yolk and the vanilla. Add all the flour and fold it into the chocolate until it’s well incorporated. Add the other 1/2 chocolate chips, stir and pour the batter into the 8 inch pan.Bake for 25-30 minutes (or until a toothpick inserted into the center comes out with moist crumbs clinging. Remove the brownies from the oven and allow to cool completely.Now, at this point you could just eat the brownies. They’d taste perfectly fine — like yummy, fudgy brownies. Howeverrrrr — there is a frosting recipe which I also adapted a wee bit.

For the frosting:

  • 1 cup milk chocolate chips
  • 4 tablespoons butter (I used pure butter for this because I had a half stick in the freezer.)
  • 1 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1/3 cup powdered sugar
  • 1-2 tablespoons milk

To make the frosting, pour the chocolate chips and plop the butter in a microwave safe bowl and nuke it in 20 second increments. Stir the goo between increments and continue this until all the chocolate is melted. Mix in the vanilla and salt, then add  the powdered sugar. Mix it up until it’s well incorporated and then add the milk a tiny dribble at a time, stirring constantly until the frosting is smooth and shiny. Spread the chocolate immediately on the cooled brownies and refrigerate until set or until you are ready to cut and serve.

 

These are actually one of the best brownies I’ve made from scratch. Even the un-iced brownie looked pretty tasty. Usually I get cake-like brownies, rather than fudgy ones. These seemed to be more fudgy than cake-like; this is likely due to all that butter. I’d like to make them again with coconut oil. (I need to buy more — I’m almost out.) It just seems more “healthy” that way. Or maybe half oil, half butter. Half-and-half substitutions usually work pretty well.

(I cut the brownies into 24 pieces, but 16 would be more reasonable. I also cut the outside edges off so they’d all be middle pieces; I kept the edges in my fridge for later. Ulterior motive, bitches.)

Dear Pioneer Woman,

This is a post I did over on my general blog — before I decided to compartmentalize my life by creating “PS: Olive you” for strictly food things.

A girl & happenstance

I made your vanilla scones. I know you’re all BUTTER and HEAVY CREAM! But even when I “healthified” these scones, I almost died when I sampled the results.

I love you. I’m pretty serious about that. Scones = love.

“Healthified” means I used half butter, half coconut oil and replaced the heavy cream with skim milk. Oh, I also replaced the two vanilla beans with a tablespoon of pure vanilla extract (because my kitchen is the kitchen of a bank teller — I have no fancy things besides my King Arthur White Wheat Flour).

I also “only” used three cups of powdered sugar in the glaze. Only. And it was still super sugary, sweet-as-hell goodness.

I also had to add a bit more flour. Maybe it’s my substitutions, but the dough was super wet. it was still pretty darn moist when I added the extra 2/3 cup of…

View original post 70 more words

Fried Goat Cheese.

Inspired by this post on Blogrecipi, I decided to make myself a fried goat cheese sandwich.

Of course, I thought, I WANT TO ADD OTHER CHEESES! So I did.

Cheese mixture.

I mixed up a chunk of goat cheese, some delicious sharp cheddar and some Parmesan. Then, like the blogger over on blogrecipi stated, I plopped it in some olive oil over medium heat.

All I got was a cheese puddle.

Nonetheless, I soldiered on. I tried pushing the cheese back into a circular shape, still a puddle.

So finally I pushed it into the shape of my English muffin and I plopped the muffin on top. The cheese stuck fast, I lifted it out of the pan and stuck the other half on. It was a very thin layer of cheese. Basically, instead of a goat cheese burger, I had a goat cheese grilled sandwich.

image

As you can see, I used the left over oil to sauteed some snap peas.

So, this is a Pinterest “failure.” It was perfectly edible and I’ll definitely use the cheese mixture again on a grilled cheese sandwich. It just wasn’t what I was hoping it would be. I was a little skeptical when I read the original directions. I don’t see how the soft cheese could hold its form with that heat. Ah, well.

I’m hoping the refrigerator brownies turn out better. (I’ll be posting about those tomorrow.)