So my plans for tonight were cancelled, believe me, I’m not complaining. I don’t even know what happened to the month of October. As you can see from my last post at the beginning of October, I was obviously abducted by aliens and didn’t have Wi-Fi in order to blog.
This evening, I arrived home to a growling stomach, courtesy of too much PM snacking with only caloric and fat benefits and two dogs that needed my immediate attention (i.e. let’s go for a walk) which calls off all audibles to the store to wander and create. Took care of the dogs, fielded a few calls from frantic students with assignments due, then opened up the freezer…squash puree, black beans, soups of all kinds, blueberries (gosh, those are STILL in there?) and the usual culprits, cheese, veg burgers, etc…boooorrriiingg. Then, the lightbulb flickers…squash burritos? Yes…squash burritos.
Squash Burritos with Black Beans
- 2 C black beans, cooked
- 2 C butternut squash, pureed
- 2 tsp garlic powder
- 2 T chipotle en adobo (if you aren’t a fan of spicy, use 3/4 to 1 T for the smokey kick minus the tongue burn)
- 2 tsp kosher salt
- 2 T pineapple juice (plus more for the avocado)
- 2 T crushed pineapple
- grape tomatoes (a couple of handfuls)
- 1 avocado
- 6 reduced-fat, flour tortillas
- 1 C finely shredded reduced-fat Mexican cheese blend (or goat cheese, yum)
- 2 large handfuls of baby spinach
- Chopped red onion
- Light sour cream or my newest sour cream replacement, plain Greek fat free yogurt
Directions: Combine beans through pineapple in list above in a medium pot, cook until warmed through. Assemble burritos on flour tortillas with all ingredients except for sour cream. Roll into burrito shape. Place into 9×9 pan, put in oven covered until warmed through and moist. Serve with sour cream and leftover avocado. I also use plenty of Frank’s Red Hot on top with a sprinkle of extra cheese.
Posted in Fall Food, Make Ahead, Recipes, Seasonal Ingredients
Tagged 30 min or less, black beans, butternut squash, cook, easy, Leftovers, Mr. Wonderful, recipes, seasonal, veg, vegetarian, yum
Here’s to second chances.
Recently I had the opportunity to accompany my friend Missy to Chicago with a group of gal pals for her Bachelorette Party, second chance style. I’ll get to the food part in a minute, because it was GRAND; but first, the bride. As a group my core contingency of friends has endured many complexities in the past two – three years. Everything from a parent death, to domestic violence, to a handful of divorces, from first born babies to depression and back again, we faced these challenges as a group and hoped for the day where we could FINALLY celebrate a second chance. This trip to Chicago was the first of many second chances. Cheers to Missy and her pursuit of her happy ever after.
Back to your regularly scheduled blog post. Speaking of cheers. What goes best with cocktails? Fabu food of course. On this second chance tour, we used a pink goblet (32 oz) to procure free beverages, and a bridal veil to elicit many unique looks from passers by. We even had a flash back to 22 when some of us made our first BIG mistake, and decided that we are glad to be in the range of 30 years old finally. The food however, the FOOD WOW! We did a bang up job in the dine out category. Our visit to Opera Chicago was a really, really good choice by Fancy Nancy. At Opera, from the veg side of the menu, we enjoyed mushroom won-tons with a green salad and miso dressing, veggie egg rolls with a teriyake reduction, Kung Pao tofu, Malaysian vegan flat bread, and Hainanese Kaipong (cooked in a Lotus leaf which Missy tried to eat for additional fiber!!). All beautifully plated and wonderfully light and tasty. Asian fusion Chicago style is not to be missed at this place. Do NOT forget to sample the pickles and spicy nut mixture they put on your table. That was the best pre-dinner bite I’ve had in a long time. Beware the Thai chili pepper if you are not in to spicy with the sweet. Please visit.
For breakfast the following morning, we got up at the crack of 8:30, and made our way down to perennial fave, The Bongo Room. The wait on a typical weekend is well into the 2 hour arena, but if you get there early, when they open at 9am, your wait is nill as I guess Chicagoans don’t like to eat before then and consequently you get a table lickity split. We agonized over the menu and finally ordered the sweet potato black bean burrito, special eggs benedict (veggie), the breakfast burrito, chorizo omelette, and of course two very special pancakes: red velvet and walnut with vanilla creme’ anglaise, and white chocolate, caramel and PRETZEL. I’d honestly like to see a cracker jack, popcorn pancake soon…oh, they have a dish that our new found friends at the table next to us ordered, banana, oreo, chocolate pancakes that looked like a must try for next time. Eat here, but drink your coffee while you wait from Starbucks across Randolph. Caution: The Bongo Room has lackluster coffee. I’d opt for the fennel bloody Mary instead. Cheers.
Posted in Fall Food, Seasonal Ingredients
Tagged asian, Breakfast, chicago, coffee, cook, create, delish, fusion, snack, Stir Fry, vegetarian