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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SUPER SIMPLE SUPPER

I love it when I am kind of stressing about what to make for supper, and then end up making something so yum it kind of blows me away.  Tonight was one of those nights.  Plan A was to make Braised Short Ribs, but that idea was short lived because I didn't have any red wine in the house (how could I when I live with a wino?) and didn't feel like making it without.  So at the last moment I thought, hey, why don't I make something with that can of black beans I have sitting in the cupboard?  And so I did, and it was good.  Even better served with garlic cheese bread.  I can still taste the garlic and I've brushed my teeth.

BLACK BEAN SALAD

1 can organic black beans (I like Eden Organic, they use BPA free cans)

1 organic red pepper, diced

1/2 bunch organic parsley, minced (about 1/4 cup when all is said and done)

1 organic tomato, diced

1 small organic cucumber, diced

Dressing:

1/4-1/3 cup organic e.v olive oil

1-2 Tbsp organic tamari

2 tsp umbeboshi vinegar

3 Tbsp organic balsamic vinegar

2 tsp local honey

1 clove organic garlic, minced

juice of half an organic lemon

Method:  Whisk the dressing ingredients together in a bowl.

Combine all the other ingredients in a large bowl, drizzle with dressing and serve.  It also tastes great if you let it sit for a bit.

We've been snacking on some pretty tasty Zucchini Parmesan Loaf.  It's a nice alternative to your typical sweet zucchini bread.  At snack time today we enjoyed some toasted with melted swiss cheese. Yum.

I kind of overdid the snack time today and also served apples which we dipped in honey.  We were so full we barely ate lunch.  

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Kung Pao Tofu and Shrimp

I know there have been alot of shrimp recipes lately, but this organic shrimp thing is exciting, and Scott really, really loves shrimp.  You will notice though that today's dinner also features tofu, which can replace all the shrimp if you so desire.  Or you can use chicken...

KUNG PAO TOFU AND SHRIMP with Green Peas and Peppers on Short Grain Brown Rice

1/2 pound organic shrimp, cleaned

1/2 pound organic firm tofu

4 tsp organic tamari

1 tsp local honey

1 tsp toasted sesame oil

Sauce

2 Tbsp organic tamari

1 Tbsp fermented black beans, rinsed and chopped

1 Tbsp local honey

2 tsp toasted sesame oil

1/4 water, divided

1 tsp organic cornstarch

3 Tbsp sesame oil, divided

1 Tbsp chopped fresh ginger

1/2 tsp hot Asian chile paste

1 sweet organic red, yellow or green pepper

1 cup frozen organic peas or edamame

3 organic green onions, sliced on the diagonal

1/2 cup organic cashews, toasted

Method: In a bowl, marinate the shrimp, tofu, tamari, honey and sesame oil.  Marinate for 20 minutes.

     For sauce, combine tamari, black beans, honey, sesame oil, and 2 Tbsp of the water.

     In a small bowl, combine remaining water with cornstarch.

     To cook, heat a cast iron wok (or any non stick skillet) over medium high heat.  Add shrimp and tofu and stir fry until lightly browned or 1-2 minutes.  Remove and reserve.  Heat remaining 1 Tbsp oil in the skillet.  Add the peppers and saute for 1 minute.  Add the ginger, garlic and chile paste, stir a couple of times.  Add sauce to skillet and cook 1 minute.  Add peas, tofu and shrimp.  Stir in cornstarch mixture.  Cook for 30 seconds or until sauce thickens slightly.  Add green onions and cook for 30 seconds.  Sprinkle in cashews, stir.  Serve on cooked organic short grain brown rice.

2 cloves organic garlic

BLACK BEAN SOUP AND CORNBREAD

I just finished eating my soup and cornbread by the fire on this gorgeous autumn evening.  What a blessing to live where we do, healthy and safe.  

     I used up my last egg last night making a giant chocolate chip cookie - 12 inches of cookie!  So rather than making cornbread the way I usually do, I had to come up with a no egg version.  I really liked it even though it was a bit crumblier than the regular one.  The crumbs were kind of nice the way they crumbled into the soup, making it nice and thick.  

BLACK BEAN SOUP with Red Pepper and Cilantro

2 cups dry organic black beans, soaked at least 6 hours and cooked until soft

6 cups organic vegetable or chicken stock

2 Tbsp e.v olive oil

1 onion, diced

3 stalks organic celery, chopped

1 organic red pepper, chopped

4 cloves organic garlic, chopped

1 organic jalapeno pepper, chopped

1 can organic tomatoes

2 Tbsp ground organic cumin

2 tsp organic ground coriander

1 Tbsp organic dry oregano

1 organic bay leaf

3-4 tsp sea salt or to taste

pepper

2 Tbsp organic molasses

2 Tbsp maple syrup

fresh organic cilantro

organic sour cream

Method:  Saute the onion and celery in the olive oil in a large soup pot over medium heat until they soften.  Add the jalapeno, red pepper, garlic and spices and saute another minute or so. Add the tomatoes, stock, beans, salt, molasses, maple syrup and bay leaf.  Bring to a boil and then simmer for about 45 minutes to an hour.  At this point, puree some or all of the soup.  Check consistency, you want the soup to be thickened but not too thick.  If still to watery, simmer until it reaches desired consistency.  Blend half of the soup with a stick blender and check for saltiness and adjust accordingly.  Serve with some fresh cilantro and a dollop of sour cream.

APPLE CIDER CORNBREAD

1 3/4 cup organic cornmeal (if using Speerville Mills cornmeal, grind in a coffee grinder for a bit to make it finer)

1 cup organic whole wheat flour

1/2 cup organic unbleached flour

2 tsp baking powder

1 tsp baking soda

6 Tbsp organic butter, melted

1/4 cup maple syrup

1 cup organic whole milk

3/4 cup organic apple cider

1/2 tsp sea salt

Method:  Preheat oven to 350*.  Oil a large cast iron skillet.  Place the dry ingredients in a bowl and mix well.  Combine all of the wet ingredients except the butter in another bowl.  Add the wet to the dry and then stir in the melted butter.  Pour the batter into the greased pan and bake in the oven for 35-45 minutes or until a toothpick comes out clean.