Wednesday, January 30, 2013

Recipes Worth the Wait: Banana Oatmeal Smoothie and Roasted Veggie Burritos

It's been so long, where do I begin? Maybe with a recipe or two? That's easy enough and will quickly bring you into my new married life where I am feeding two instead of just one. Here are two of the hits so far:

Banana Oatmeal Smoothie
serves 2

1/4 cup nondairy milk (We've been using coconut milk.)
1/3 cup Greek yogurt (preferably honey flavored)
2 bananas
1/2 cup cooked oatmeal
Dash of cinnamon and cardamom—we love cardamom!
2 cups ice cubes

Add ingredients to blender in the order listed. Use a turbo blender if you have one, as the ice can be hard on a standard blender. Enjoy!



Roasted Vegetable and Black Bean Burritos
serves 12

I found this recipe (with slight changes) on tasty kitchen.com, and we loved it. The only thing is it ended up making enough for about 18 rather than 6. My guess is that our tortillas were smaller than what the original creator used and maybe my red onion and sweet potatoes were larger. Who knows, but I'm just warning you that you may end up with enough food to feed the neighborhood. I also changed the cooking times since the sweet potatoes were still crunchy for us.

2 orange sweet potatoes, diced
1 jalapeƱo, diced
1 red bell pepper, diced
1 red onion, diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 15-ounce can black beans, rinsed (or 2 cups black beans, soaked and cooked)
1/2 cup fresh cilantro, chopped
2 teaspoons fresh lime juice
2 cups shredded organic cheddar
2 packages Rudi's gluten-free tortillas or corn tortillas (or whole wheat tortillas if you eat gluten)
Extra olive oil or coconut oil for greasing
Aluminum foil, torn into individual pieces to wrap around each burrito

Preheat oven to 425 degrees. Place all chopped veggies in a 9 x 13 baking dish. In a small bowl combine spices and mix. Then sprinkle over veggies and stir to evenly distribute. Bake for 25 minutes, stirring half way through.

Add black beans, cilantro, and lime to veggies and stir. At this point you can store mixture in the refrigerator if you want to make the burritos later.

Lower oven heat to 375 degrees. Warm tortillas in a skillet or griddle, and place two large spoonfuls of veggies in each tortilla. Top with a handful of cheese. Wrap the tortilla burrito style so that all the goodies stay inside. Make sure not to add too many veggies or the tortilla won't stay closed. (If you're using corn tortillas, you'll probably only be able to fit one spoonful of veggies in the tortilla and will need to eat it taco style.) Place burritos seam side down on individual pieces of aluminum foil and wrap around burrito. Consider rubbing the foil with olive oil or coconut oil to keep the tortilla from sticking. Place burritos in a clean 9 x 13 pan or other baking dish, and bake for 20 minutes.

This recipe is great because you can wrap all the burritos, baking the ones you're going to eat right then and refrigerating the others you want to save for later.