Dumplings

I declare myself to be a flexitarian.  For me this means striving to maintain a vegetarian/vegan diet most of the time and only eating meat when I know it’s source, how it’s been raised, treated, and what it’s been fed.

Today is my friend is having a small celebration of her birthday with a close group of friends.  Her mom will be making the best dumplings in the world that are well worth all the labor and preparation that goes into them.  These dumplings contain meat.

Is this a dilemma?  Not really, because there is no question in my mind that I will take those dumpling with gratitude and even eagerness.  It would be rude not to do so.  However, knowing what I know, it’s hard to block out the negative thoughts.  As a foodie who is concerned for animal welfare but yet wants to explore and travel and experience different cultures and their food (which more often that not will contain meat) this is a conflict that I know will arise frequently throughout my life.

Here’s the deal.  I think the cultures that surround food are the most important thing when we go to sit down at the table.  Our food cultures tell us what is okay to eat and in which quantities, they are what make eating certain things a taboo and others a delicacy, they bring us together, and they tell the stories of our past.  Without a food culture, we could forever roam the supermarket shelves with nutrition facts screaming in our heads and without a clue of what to prepare for your family’s thanksgiving dinner (which unfortunately many people these days are condemned to do).

So we can agree that the culture that surrounds food is one of the most important things when you sit down to eat.  But what about morals and beliefs?  Some people die for those sorts of things.

Here’s the thing, I have incredibly strong convictions about the wrongs of factory farming.  I cannot imagine how an industry, and the consumers that support this industry, can treat these feeling, suffering, sentient beings as little more than objects.  When I think about the injustice done unto the 10 billion animals slaughtered each year merely for our taste preferences I feel like part of the suffering is projected onto myself and some days I emerge from a stupor after sobbing for an hour.  No wonder people like to avoid the concept of what goes on when they really eat a hamburger.  It’s depressing.

Since I’d like to avoid depression and can’t help thinking of where my food comes from I strive to lead a vegetarian/vegan/responsible flexitarian diet when what I eat is in my control.  Undoubtedly, I can’t always be in control.  And so, as in any relationship between people, compromise is necessary.  I can respect a person who is a die hard vegetarian or vegan – but we can’t expect our acquaintances, friends, and businesses that serve us to uphold the same dietary ethics.  Of course one could just stay home and cook every meal, but to me, equally as important as eating responsibility, is the culture and relationships we form around food.  And these relationships we form around food require compromise as does any healthy relationship.

So when I sit down today to eat dumplings with my closest friends to celebrate one of my best friend’s eighteenth birthday, yes, I will eat pork dumplings of which I do not know the exact origin except that they came from her mother’s hard work and desire to feed us with one of the most delicious things she can make.  I will set aside my flexitarian beliefs to enjoy a meal with my closest friends who are leaving in a matter of days to start a new chapter of their lives (in which I will not be with them nearly every day) in college.

Well I’m glad I got that out of my system.

 

 

 

Crispy Black Bean Tacos and Feta Slaw

What do you get when you have 15 minutes to make lunch and a million other errands to run and things to do?  Oh, oh, I know, I know (raising hand enthusiastically)… these tacos!!

This quick meal doesn’t compromise an ounce of flavor despite how little time goes into it – which is useful if you’re busy but love food (hint, hint).  And did I mention it’s healthy too?  These are packed with healthy bean protein, avocados full of healthy fats, and you can’t go wrong using whole wheat tortillas.  In the spirit of efficiency, I’m making this post short, so you can make time to cook these up, even with a busy schedule.

Crispy Black Beans Tacos from Epicurious

Ingredients

• 1 15-ounce can black beans, drained
• 1/2 teaspoon ground cumin
• 5 teaspoons olive oil, divided
• 1 tablespoon fresh lime juice
• 2 cups coleslaw mix
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 4 white or yellow corn tortillas – I used whole wheat
• 1/3 cup crumbled feta cheese
• Bottled chipotle hot sauce or other hot sauce
• Avocado, which makes a lovely addition.

Directions

1. Place beans and cumin in small bowl; partially mash.
2. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
3. Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

See how easy that was!  Now go enjoy a healthy, delicious, and most importantly quick meal!

Cool!!!!

That’s what my dad yelled, jumping up and down making excited hand movements, when I told him what I had made for dinner.  Who knew baked stuffed potatoes could make someone so happy?

Well, after I had my first bite, they made me happy, very happy.

I have to admit, normally I shy away from potatoes (for whatever reason, ever since I was little I have gagged when I try to eat potatoes), oh but these stuffed cheesy babies are far from bland gag inducing boiled potatoes.

I adapted the recipe quite a bit, and I’m glad I did.  The recipe is from eating well, more on the healthy side, as in reduced-fat cheese.  Now don’t get me wrong, I’m all for a healthy diet, but cheese is just one of those things that isn’t the same low-fat.  I’d rather have ooey, gooey, melty cheese than sub-par tasting cheese.  I’ll take the stairs.

Ingredients

• 4 medium russet potatoes ( I used 6 small ones, 2 for each person)
• 8 ounces 90%-lean ground beef ( I omitted this and used more broccoli, I think mushroom would be very good too.
• 1 cup broccoli florets, finely chopped ( I steamed these)
• 1 cup water
• 1 cup reduced-fat Cheddar cheese, divided ( I used full fat)
• 1/2 cup reduced-fat sour cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper ( I also added a pinch of paprika)
• 3 scallions, sliced

Directions

Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (I pierced them with a fork, brushed them with olive oil, and then roasted them directly on the oven rack at 400 for about 45-50 minutes.

Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat. (I steamed the broccoli)

Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine. (I mixed the potatoes in my electric stand mixer, this made them exceptionally creamy and fluffy)

Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes. ( I stuck them back in the oven at 350 for 15-20 min)

Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.

 

Lazy but Delicious

My go to dinner.  One of the easiest meals imaginable.  10 minutes and some self control is all it takes. Quesadillas

Of course I have no self control, so inevitably, I burnt my tongue attacking that gooey delicious cheese.  Hey, I was pretty hungry too.

I’m sure most people out there are familiar with how to make quesadillas, but you never know.  I once had to talk my father through the procedure for fifteen minutes over the phone.  Fortunately, he now has quesadillas in his amazing repertoire: including making nachos and omelets, oh, and toasting bagels.  Can you see why I’m the cook in the family?

A few suggestions: beans(mashed with a pinch of cumin), bell peppers, olives, zucchini, broccoli, any squash, any cheese (goat, feta, shredded mexican blend, Monterey jack, cheddar), any thing your heart, or your stomach desires.

First take two tortillas (I used whole wheat) put them on a small baking sheet with a spritz of olive oil.  Then put the both on the sheet, sprinkle the filling onto one half of each, then fold them so the filling is covered.  Then I sprits the top with a little more olive oil and finally throw them into the oven (or toaster oven) preheated to 300 F.  Then I bake for about five minutes until crispy, take them out, flip them over and put them in for another five minutes until crisp.  Cut into wedges, let them cool a tad (which I failed to do)  and enjoy with some salsa, guacamole, or sour cream.

Isn’t being lazy delicious?

You Gotta Love those Mexicans

Yes, those mexicans.  I have to say, they have really good taste.  My mom and I especially love mexican food, and my go-to meal, when we don’t have anything in the house, is quesadillas.  We always have shredded mexican blend cheese, tortillas, cilantro (we ALWAYS have cilantro-I love it), and some random scraps of leftover veggies that I throw in.  I know it’s not authentic mexican cuisine, but it’s the principle of the thing.  And it tastes darn good too.

Although I’ve gone off on quesadillas and how delicious and amazingly easy they are to make, they are not the main reason I am praising the mexicans today.  No, today the reason is enchiladas.

Sometimes, I just come across a recipe, one that’s so good, you find yourself wolfing it down, even though you know you should slow down and enjoy it.  That’s what happened when my dad and I sat down to eat dinner.  In a matter of minutes, 8 enchilada had turned into two, and my dad was still contemplating about taking another one.  As he reached out greedily with his spoon, I reminded him about my mom, and he reluctantly put the spoon back down.  That’s how good they were.

This recipe is from Martha Stewart Food Magazine.  I made some changes though: I accidently doubled the cumin in the sauce, but reduced it in the filling and it still turned out okay.  So if for whatever reason that happens to you, don’t panic, the sauce was still good with double the cumin, maybe even better.  Also, I added cilantro to taste (which for me means a lot).  Lastly, Martha suggested freezing half the recipe for later.  I followed her directions and and they turned out perfectly from frozen-it’s perfect as an emergency dinner if you find yourself starving at 8 o’clock with no desire or ingredients to cook with.

INGREDIENTS

Serves 8.

• 2 tablespoons olive oil, plus more for baking dishes
• 2 teaspoons ground cumin
• 1/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup tomato paste
• 1 can (14 1/2 ounces) reduced-sodium vegetable broth
• Coarse salt and ground pepper
• 3 cups grated pepper Jack cheese (12 ounces)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 box (10 ounces) frozen corn kernels, thawed
• 6 scallions, thinly sliced, white and green parts separated
• 16 corn tortillas (6-inch)

DIRECTIONS

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.