Archive | July, 2012

Simple Baked Potato Burrito

27 Jul

This wonderful idea came from the Whole Foods Market burrito bar in Framingham, MA. One day, as I was looking for something to eat for dinner, I came across a new arrival on the taco bar: potatoes!!! I loaded my sweet potato up with the works: black beans, jalapeños, salsa, guacamole, cilantro, hot sauce, and lime!!! It was an amazing mix of sweet (from the sweet potato) and salty/spicy (from everything else)! And it was extremely filling because it was fiber heaven LOL!!

I have recreated this many-a-times, but not with a simple white potato. The white potato works great because it is so neutral, so whatever flavors you add on top are the flavors you taste all over.

Simple Baked Potato Burrito

Serves 2

2 medium sized potatoes, any type you prefer

1-2 medium fresh green chilies

1/2 vidalia onion

Garlic

1 cup kidney beans (or any beans you prefer)

Salt, black pepper, and any spices you prefer

Salsa/Bean dip, anything you have on hand; I used a wonderful black bean dip that had tons of amazing flavor

Hot sauce, as needed

Directions:

In a preheated oven, bake your potatoes.

Meanwhile, in a skillet over medium heat, sauté the onions and green chillies in a little bit of olive oil, salt, pepper, and spices. Add in the remaining ingredients and heat through. Add whatever ingredients you like in your burrito, I was simply using what was on hand.

Assemble the potato:

Slice open the baked potato and top the the bean mixture. Drizzle or douse with hot sauce and enjoy!!

Tags: , ,

Secret Recipe Club July: Pickled Zucchini!!

23 Jul

This month, for the Secret Recipe Club reveal, I was assigned Creative Kitchen Adventures.  The author and publisher is Denise, a self-taught cook who made this blog as an outlet for her passion.  That passion really does shine through!  All her recipes are easy to read and accompanied by great photos!  It was fun flipping through all the different recipes (:

I finally came across refrigerator pickles in the “salad dressings, dips, & condiments” section and became intrigued.  I haven’t had a pickle in a while, let alone made any completely from scratch!!  I looked into the refrigerator and saw no cucumbers… but there was some zucchini that needed to be used up.  Perfect!!

Refrigerator Pickled Zucchini, Onions, and Garlic

1 cup apple cider vinegar

1/2 cup vegan granulated sugar

2 medium zucchini, slivered

1/2 medium onion, chopped

5-7 garlic cloves

Water, as needed

Directions:

In a small saucepan over low heat, dissolve the sugar in the apple cider vinegar.

Meanwhile, pack the vegetables into a large glass mason jar (I used a leftover tomato sauce jar).  Pour the vinegar mixture over the vegetables and fill to the top, if necessary, with water.

Place in the refrigerator over night.  Enjoy!!!
Secret Recipe Club


Tags: , , ,

Fresh Peach Muffins (:

21 Jul

It’s been a long while since I’ve baked something, so when the peach tree begged me to harvest some peaches, I took advantage of the situation! (: This recipe is so simple it’s dangerous… if you know what I mean!!

Recipe was based on the recipe from the Vegetarian Times Magazine website: Vegan Blueberry Muffins

Fresh Peach Morning Muffins

Yields 12-16 muffins

1 1/3 cup all-purpose flour

2/3 cup oat flour

1/2 tsp. salt

1 Tbsp. baking powder

1 tsp. cinnamon

1/2 cup Earth Balance butter, melted

1/2 cup non-dairy milk (I used unsweetened soymilk)

1 tsp. vanilla extract

2/3 cup vegan granulated sugar

1/3 cup brown sugar, packed

2 heaping cups of chopped fresh peaches, no skin

Topping:

Brown sugar, as needed

Oats, as needed

Directions:

Preheat the oven to 350 degrees and prepare your baking tin by either lining it with foil or paper liners or lightly spraying the cups with oil.

In a large mixing bowl, whisk together the flours, salt, baking powder, and cinnamon.  In a smaller, separate bowl combine the chopped/diced peaches with the non-dairy milk, vanilla, and sugar; stir well.

Make a small well in the center of the dry ingredients and pour in the peach mixture.  Stir gently with a spoon until just combined.

Portion into the baking cups being sure to not fill completely (because they will overflow).  Top each with a pinch of brown sugar and a pinch of oats.  Bake in the preheated oven for 30-35 minutes, or until the tops are slightly browned and somewhat firm to the touch.  Cool completely on a cooling rack before enjoying ferociously!!

Tags: , , , ,

Follow

Get every new post delivered to your Inbox.

Join 2,630 other followers

%d bloggers like this: