BLACK BEAN BURRITOS

     It's hard to believe my burritos have yet to be featured on here because I've been making them for years and we all love them so much. The recipe has evolved over the years, and today I even made a gluten-free/dairy-free version for myself. But of course, I made my classic sourdough tortilla ones for the boys.

BLACK BEAN BURRITOS

Refried Black Bean Filling:

4 cups cooked black beans (or use pinto/kidney)

1 cup chicken broth

4 cloves garlic, grated

1 cup fresh cilantro, chopped

2 tsp cumin

1/2-1 cup salsa

1/4 cup apple cider vinegar

2-4 Tbsp molasses

sea salt and pepper

Method: In a medium pot, cool all ingredients on medium heat for 15-20 minutes, stirring occasionally. Remove from heat and mash with a fork.

Whole Wheat Sourdough Tortillas:

2 cups whole wheat flour

1 cup unbleached flour

3 1/2 Tbsp melted coconut oil/butter/ghee/lard

1 1/2 tsp sea salt

3/4 cup sourdough culture (at room temperature)

3/4 cup milk of choice (at room temperature)

Method: Combine the flours and salt in a large mixing bowl. Stir in the oil and then the sourdough and milk. Stir until it forms a ball. Knead for a few moments and then let it sit at room in a covered bowl for 12 hours.

To cook: Heat a large cast iron skillet over medium low heat. Pinch off a golf ball sized piece of dough and roll it out on a floured counter top. Place it on hot skillet and cook for about 1 minute on each side, or until a few light golden patches form - then flip it. Place on a plate and cover with a dish towel so they don't dry out - stack them on top of each other.

Gluten-Free Tortillas:

(makes 2 medium tortillas)

2 eggs

1 tsp melted ghee or coconut oil

1 Tbsp water

1/4 cup arrowroot flour

1 tsp coconut flour

pinch sea salt

Method: Crack the eggs into a medium sized bowl and whisk in the melted fat and water. Add the dry ingredients and beat well to combine. In a medium cast iron skillet over medium heat, pour in half of the batter and roll it around to evenly coat the bottom. Cook for 1 minute or each side. If saving for later, cool completely and store in an airtight container.

To Assemble:

Stir Fried Vegetables (broccoli, peppers, onion, carrot etc) seasoned with chili powder

Grated Cheese

Salsa

Olives

Topping:

Sour Cream or Yogurt

Salsa

Hot Sauce

Chopped Cilantro

Method: Spread each tortilla with salsa. On the edge closest to you place a mound of black beans and then vegetables. Top with grated cheese. Roll like a cigar and place in a pan or cast iron skillet. Bake in a preheated 350* oven for 10-15 minutes. Serve with toppings.

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RITUALS OF EASTER - Part One

The last few days I have been daydreaming and planning special Easter rituals and activities for the family.  We headed into the city this morning to pick up some special supplies for our Easter crafting and baking.  Faegan had fun spotting the Easter Bunny all along our journey, even in some unexpected places. The poor stuffed bunny we saw propped up at the end of someone's driveway is probably soaked by now from all the rain!  It is so special to slow down for awhile and spend time in the kitchen with a child, baking.  He loved dumping the cupfuls of flour into the bowl, measuring out the teaspoons of soda and salt, and then stirring it all together.  The best part, of course, was using the fancy Easter shaped cookie cutters to make the biscuits.  We chose an oatcake recipe to use for these treats, because they do require cookie cutters, but also because they are healthier than anything else.  (Plus I really like them!)

OATCAKES

1 cup organic whole wheat flour

1 cup organic all purpose flour

1/3 cup organic coconut sugar

1 tsp sea salt

1/2 tsp baking soda

3/4 cup organic butter

1/2 cup organic whole milk

Method:  Preheat oven to 375*.  Mix together the dry ingredients.  With a pastry blender, cut in the butter.  With a fork, stir in the milk.  Dough should just cling together.  Divide the dough into 3 parts and roll out on a lightly floured board.  Cut with cookie cutters and bake on an ungreased sheet for 10-12 minutes.

We have also been eating a little simpler around here while we do a fast for the last week before Easter. This is a tradition my family used to do when I was growing up, and it brings back fond memories for me.  So no meat, dairy or eggs for me until Sunday.  This means lots of beans at meals, including this traditional Greek black eyed pea soup.  

BLACK EYED PEA SOUP 

1/2 pound organic black eyed peas, soaked overnight

8 cups water

1/2 cup organic celery, chopped

2 cloves organic garlic, sliced

2 cups organic onion, diced

1 can pureed organic tomatoes

1/4 cup e.v olive oil

3 Tbsp organic parsley, minced (optional)

1 tsp sea salt

1/2 tsp organic pepper

Method:  Place the beans in a large soup pot and cover with the water.  Bring to a boil, then reduce to simmer and cook for about one hour, or until they are tender.  Then, add the remaining ingredients and cook, covered for 1 1/2 hours.  Season to taste.

BEAN SALAD with New Potatoes and Snow Peas

I had no idea what I was going to make with the beans I had soaking all day.  This salad was easy, and used all the spring bounty I had sitting in the fridge and cupboard.  I used dried beans, but of course you can always used canned, just make sure you buy Eden Organic canned beans, because their cans are plastic BPA free!

BEAN SALAD with New Potatoes and Snow Peas

1 1/2 pounds small organic new potatoes

1 1/2 cups cooked organic kidney beans

1 1/2 cups cooked organic chickpeas

1 1/2 cups cooked organic pinto beans

6 oz steamed snow or string beans, cut in half

1 bunch organic green onions

1/2 cup e.v olive oil

1/4-1/2 cup organic local apple cider vinegar

1-2 tsp local honey

2 cloves organic garlic, smashed and chopped finely

1/4 tsp organic red pepper flakes

1-2 tsp organic dijon mustard
2-4 tsp umeboshi vinegar

sea salt and pepper

1/4 cup minced fresh organic parsley leaves

Method:  Boil the potatoes in salted water until tender.  Meanwhile, whisk the oil, vinegar, honey, garlic, red pepper flakes, mustard, salt and pepper together in a small bowl.  Drain the cooked potatoes and keep whole or cut in half.  Pour some of the salad dressing on the potatoes while they're still hot so they soak up the flavour.  Combine the potatoes with the beans, peas, scallions and parsely.  Stir in the rest of the dressing.  Allow to marinate for at least 30 minutes before serving.  Check for saltiness and adjust as necessary.

BIRTHDAY PARTY

Yesterday we celebrated my son's second birthday by inviting a few friends over for some food and fun.  It was such a lovely gathering!  The food was great, the weather was perfect and the company fantastic.  My sister graciously commandeered the face painting station while the children played and we nibbled on delicious snacks.  I had a lot of fun getting creative with fruit carvings and making little animal figures out of vegetables.  I made a conscious decision to allow myself the pleasure of buying all kinds of organic produce that was not in season or local.  It felt very strange buying strawberries in April, but we treat imported goods as occasional luxuries, and it was a treat feasting on bright oranges, juicy kiwis and ruby strawberries.

     I forgot to get a picture of the fish sticks and chicken fingers on their own, but if you look closely in the group shot you might spot one in a little one's sticky fingers or on it's way into someone's mouth.  

SEVEN LAYER DIP

This dish is served cold, but it can be a baked, hot, cheesey melty dish if you omit the lettuce and guacamole.  In which case you would bake it at 350* for about 20 minutes.

1 6 oz pack organic cream cheese

1 can of organic refried beans or homemade boiled, mashed pinto or black beans

1 clove organic garlic, smashed and minced

1 Tbsp organic lime juice or apple cider vinegar

1/4 tsp organic chili powder

1/4 tsp organic chipotle powder

1/2 tsp organic cumin powder

pinch of sea salt

1 avocado, peeled, pitted and mashed with some lemon juice or guacamole

1 ripe organic tomato, diced

1/2 cup Herdes Salsa Verde

1 red or yellow organic pepper, seeded and diced

1/4 of an organic red onion, finely chopped

1/2 cup sliced red or black olives

1/2 organic iceburg lettuce, shredded

1 cup grated organic cheddar cheese

organic fresh cilantro

Lay's Organic Red and Blue Tortilla Chips

Method:  Mix the beans with the garlic, lime juice, chili powders, cumin and sea salt in a bowl, adding a bit of water if it is really thick. 

     Spread the cream cheese in the bottom of a deep dish pie plate.  Follow with the beans, guacamole, then the salsa, tomato, pepper, onions, olives, lettuce, and top with the cheese and some chopped cilantro.  Serve cold with the tortilla chips.  

DINOSAUR DIP 

1 large organic acorn squash, split and seeded

4 long, narrow, curved organic zucchini

2 whole organic cloves

sturdy toothpicks

1 container organic sour cream

1 packet of organic onion soup mix

mixed organic vegetables, cut into sticks and slices (cucumber, pepper, carrot, celery)

Method:  From two of the zucchini, cut of 2" piecess from the ends giving you 4 legs.  Use toothpicks to attach legs to squash.

     For neck and head, cut a gash in one of the remaining zucchini for a mouth, using a toothpick to secure in place.  Insert cloves for eyes.

     Attach neck to one end of squash with toothpicks and the remaining zucchini to the other end for a tail.

     Serve on a large platter decorated with large leafy greens and sprouts.  Fill center of the squash with your dip of choice.  I used a container of sour cream mixed with the packet of onion soup mix.

ORGANIC CHICKEN FINGERS and FISH STICKS with Honey Mustard and Tartar Dipping Sauces

1 1/2 pounds organic and or pasture raised chicken thighs, bone removed and cut into strips

1 1/2 pounds hook and line haddock, cut into strips

1/2 cup organic all purpose unbleached flour

sea salt and pepper

2 large organic egg

2 Tbsp organic milk

1 1/2 cup fresh bread crumbs 

1/4 cup freshly grated romano cheese

1 Tbsp Tom's Spice (on my Etsy Shop)

8 Tbsp organic vegetable oil

1/4 cup organic yellow mustard

1/8 cup local honey

1/4 cup organic mayonaise

4 Tbsp cucumber relish

Method:  In a small bowl, combine the mustard and honey.  In another bowl, combine the mayonaise and relish.  Set these aside.

     In a shallow dish, combine the flour with a couple pinches of sea salt.  In another dish, whisk the eggs with the organic milk and a pinch of salt.  In a third dish, stir the bread crumbs together with the romano and Tom's Spice.  

     Bread the strips of chicken and fish by dredging first in the flour, making sure you shake of excess flour.  Then dip in the egg, letting excess drip off.  Place the strips in the breadcrumbs, coating all sides.  

     In a large non stick skillet, heat some of the oil over medium heat.  Add some of the strips and cook until golden brown, about 2-3 minutes per side.  Remove and keep warm in an oven at 250*.  Repeat with remaining chicken and fish.  Serve the chicken with the honey mustard and the fish with the tartar sauce.

HEDGEHOG CARROT CUPCAKES

This carrot cake recipe is my favorite and we use it for many special occaions.  It was my wedding cake and Faegan's first birthday cake.  We try to avoid feeding him refined white sugar, which makes this cake so great because it is made with local maple syrup.  The inspiration for the hedgehog cupcake came from Martha Stewart.  I was looking for a way to decorate cupcakes that didn't involve sugary icings and artificially coloured icing.  It is very hard to find slivered almonds that still have their outer skins on, but luckily at the last minute I found some at Sobey's.

Cake: 

1 1/2 cup organic all purpose whole wheat flour

1 cups organic all purpose unbleached white flour

1/2 Tbsp baking soda

2 tsp organic ground cinnamon

1/2 tsp sea salt

3 organic eggs

1/2 cup organic vegetable oil

1 cup organic whole milk

1/2 cup local maple syrup

2 tsp pure vanilla

3/4 cup crushed organic pineapple, drained well

2 cups organic grated carrots

3/4 cup organic coconut

Method:  Preheat oven to 350*.  Line pan with 16 unbleached cupcake liners.  In a bowl, sift together the flours, baking soda, cinnamon and sea salt.  In the bowl of your mixer, beat the eggs at medium speed, then add the oil, milk, maple syrup and vanilla, beating together until combined, scraping the sides as needed.  Add the flour mixture, beating at low speed until well combined.  Add the pineapple, carrots, and coconut, beat at low speed until just combined.  

     Using an ice cream scoop, divide the batter into the cupcake liners, and bake for 20-25 minutes.  Let cool in pans for 10 minutes, then remove and let cool completely before icing.

CREAM CHEESE MAPLE ICING FOR CARROT CAKE

1 pound organic cream cheese, at room temperature

1/4 cup organic butter, at room temperature

1/8-1/4 cup local maple syrup or honey

2 tsp pure vanilla

Method:  In the bowl of your mixer with the paddle attachment, cream the butter and cream cheese until light and fluffy.  Pour in the maple syrup and vanilla, and mix until well combined.

HEDGEHOG CUPCAKE METHOD

1 pack sliced almonds with skin on

16 organic chocolate covered raisins

32 organic chocolate chips

cream cheese icing

Method:  Ice each cupcake lightly with a spatula.  Then with a plain round tip, pipe hair onto the cupcakes.  Rim the cupcakes with the sliced almonds, and then use the raisins for the mouth and chocolate chips for eyes.  Keep cool before serving.

ELEPHANT FRUIT PLATTER

1 organic navel orange

4 orange organic gummi bears

toothpicks

2 organic whole cloves

organic fruit, sliced and cut beatifully

Method:  Hold each orange so that the navel is facing down.  Make a V-shaped cut on one side of the orange for the tail.  On the opposite side, make a Y-shaped cut for the trunk.  Make C-shaped cuts for the ears.  Gently pull away all cut portions from the orange, so that the tail, trunk and ears stand out.  Attach 4 gummi bears with toothpicks to the bottom of the orange for legs/feet.  Serve on a plate with fruit.

STRAWBERRY MICE

6 organic strawberry, husked

6 organic chocolate chips

12 organic cloves

12 sliced almonds

1 piece organic strawberry fruit leather

Method:  Slice off a bit of one side of each strawberry so they sit flat.  Insert the pointy end of the chocolate chips into the tip of each strawberry for the nose.  Insert 2 cloves for the eyes into each mouse, and 2 slices of almond for the ears.  Make a little hole in the back of each mouse and then cut S-shaped thin pieces of fruit leather for the tail and insert.

One Idea, Two Ways

So last night I didn't bother posting our dinner because it was a repeat of a menu I had already posted.  I made Mexican Burritos and they were very fine indeed.  Actually they weren't exactly like the ones I have posted.  I substituted frozen peas, spinach and grated carrot for the veggies and added sauteed seasoned ground beef.  After a long day of going into the city for our Waldorf inspired parent-child group, and then a two hour baby and me nap, I didn't much feel like cooking. Luckily we had some of the refried beans and beef leftovers in the fridge, some salsa and cheese.  Perfect for making a Mexican style Mac and Cheese.  And once again I had room for chocolate ice cream with peanut butter.  Can you cay ADDICTED?

MEXICAN MAC AND CHEESE

1 box of whole wheat rotini, very al dente

2 cups ground beef fried and seasoned with onions and chili powder, green peas, spinach and grated carrot

1/2- 1 cup of refried beans

a whole lotta organic cheddar and mozzarella

3/4 jar organic tomato salsa, with 1/4 cup water mixed into it

6 green olives, sliced

Method:  Preheat oven to 350*.  Spread the beans on the bottom of a baking dish, followed by some of the salsa.  Add a layer of the pasta, then beef, salsa, olives and cheese.  Repeat, ending with lots of cheese.  Bake for 45 minutes or until all bubbly and starting to get golden on parts of the cheese.  Serve with some sour cream and coleslaw.

CABBAGE SALAD with Beets and Carrots in an Apple Cider Balsamic Vinaigrette

1/2 small organic cabbage, shredded finely

1 medium organic beet, shredded

1 organic carrot, shredded

3/4 Tbsp Boates apple cider balsmaic vinegar

1 Tbsp e.v olive oil

sea salt and pepper

Method:  Combine all ingredients in a bowl and toss.

This is the "after" picture!

Real Canadian Supper

It was a rainy, cool, blustery day here on the Eastern Shore.  What better meal to make than a true Canadian classic?
I never made fishcakes until I moved to the East Coast.  When I married Scott I discovered you always eat fishcakes with beans, baked beans that is.  Apparently mustard pickles are the preferred condiment of choice for this too......

FISH CAKES

1 pound hook and line haddock or pollock

2 cups cooked mashed organic potatoes, refrigerate until cool

1 small organic onion, minced

1 organic egg, beaten

3-4 Tbsp organic parsley, chopped

sea salt and pepper

Method:  Cover fish with fresh cold water and bring to a boil, simmer and cook until fish is cooked through.  Flake in a bowl and refrigerate until cold.  Mix all ingredients together and shape into patties.  If possible let the patties sit in fridge to hold together better, but not necessary.

     Melt some butter in a non stick pan over a low medium heat.  Fry each side of the patty until they are golden.  I like to heat the cakes in the oven for a bit to make sure the insides are nicely cooked and warm.

BAKED BEANS

2 cups dry organic navy beans, soaked overnight or for 6 hours

1 organic onion, chopped

1/3 cup maple syrup

1 Tbsp sea salt

1 1/2 tsp dry mustard powder

1/2 tsp black pepper

1/3 cup molasses

Method: Pressure cook or boil the beans until they are soft.  Be sure they are as soft as you are going to want them when they are eaten because they will not cook anymore once they are in the oven.  When they are cooked, drain them and combine all the ingredients in a cast iron pot ((or any lidded pot) with lid.  Cover the beans with water.  Bake in a 300* oven for 4-6 hours.  Check and stir the beans every now and then, adding more water as necessary.

Faegan loves this meal.  So does his dad.  So do I really.

Soup Season has Begun

When I was speaking to my mother this morning she was in the process of making this soup which inspired me to copy her.  A hearty Greek dish that reminds me of my childhood meals that mom always lovingly prepared for us.

FASOLADA (fasolatha)

2 cups  dried organic navy beans 

water

2 tbsp olive oli

1 onion, chopped

3 large tomatoes diced or 1 1/2 Tbsp organic tomato paste

2 stalk celery, chopped

2 carrots, chopped

2 cloves garlic, smashed and finely chopped

6 cups stock or water

1/4 cup parsley

about 1 tsp salt and black pepper

Method: Soak beans in water overnight or for at least 6 hours.  Drain the water and either precook in a pressure cooker until soft or boil in a pot for a couple of hours until soft.  Drain the beans and reserve.  

In a large soup pot saute the onions, carrots, and celery in the olive oil.  Add the garlic, beans, stock or water, tomatoes, salt and pepper.  Bring to a boil and then lower to a light simmer and cook for about 30 minutes or until the soup thickens and the beans are nice and soft.  Add parsley in the last 5 minutes, reserving some for garnish.  Serve with feta cheese and a hunk of really good bread.

Prep Time: once the beans are soaked it takes 10 mins to pressure cook the beans.  Otherwise the actual soup takes about 10 minutes prep time.