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.

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 I’m in love with the woman who originally made it.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.

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?

 

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.