Burrito Delight

I've had a craving for burritos for a while. And by a while, I mean I haven't had a burrito since approximately January 2009.

I know that what I have been craving is an Americanized version of a burrito and may not necessarily even be good. But I'm not going to pay $12.00 for something of the same description at a buffet-line style takeout place. Given the choice between eating out and cooking, I choose cooking unless my craving is for something I am unwilling to make at home, e.g., sushi for its difficult and expensive to source graded fish. Besides, I wanted something delicious.

Today's CSA pickup included spring onions, cilantro, and summer squash, among other things.

Lazy American Veggie Burrito

Squash and Onion Saute

1 tbsp canola oil

1 large spring onion, white and green parts, separated and chopped, divided

1 medium yellow summer squash, cut in half lengthwise and sliced into 1/4" pieces

2 shakes adobo powder (I didn't claim authenticity)

Heat oil in pan over medium heat. Add white parts of onion and saute until translucent, about 8 minutes. Add squash and green parts. Cook, stirring infrequently until squash is cooked through and onions are golden brown. The squash and onions should be somewhat caramelized.

"Re fried" Beans

1 tbsp canola oil

1/2 cup chopped green onion, white and green parts

1 cup fresh or frozen corn kernels

1 can (I know, I know) light red kidney beans, rinsed and drained

1/4 cup chopped fresh cilantro

1 tsp ground cumin

1 tsp chili powder

1/2 tsp ground coriander

1/4 cup water (if necessary)

In a medium saucepan, heat oil over medium-high heat. Add onions and saute until edges are golden brown (you want the pan to be a little too hot for this part), about 5 minutes. Lower heat to medium and add corn. Saute for a few minutes more until onions become translucent. Add beans, cilantro, cumin, chili powder, and coriander and stir to combine. Heat, stirring occasionally and mashing the beans somewhat with the back of your cooking utensil. The beans will stick to the bottom of the pot, let this happen for a few minutes before stirring and letting it happen again. Continue this way for about 15 minutes, adding water if bean mixture on bottom of pot does not release by stirring contents.

Gringo Salsa

1/4 cup chopped spring onion

1 serrano pepper, stemmed

2 ripe tomatoes, roughly chopped

1/4 bunch cilantro

1 clove garlic

juice of 1 lime

salt to taste

Pulse all ingredients together in a food processor until desired consistenct is reached.

Optional Garnishes

sour cream (full fat: don't ruin a perfectly delicious meal)

cilantro

green parts of spring onion, thinly sliced

lime juice

Spread sour cream and salsa on a whole wheat 8" flour tortilla that's been heated over a gas flame for about 15 seconds per side. Add sauteed squash and onions and beans. Garnish with cilantro, green onions, and lime juice, wrap, and enjoy.

Serves 4.

This recipe is vegetarian if your tortillas are made without lard and vegan if you omit the sour cream.

Summer Slaw with Peanut Dressing

A food processor is worth its weight in dirty dishes for chopping great numbers of things up. Last week it was too hot to cook, and consuming anything warmer than room temperature seemed wholly unappetizing.

I've been feeling too delicate to go to the grocery store; I can't lift the weight of a basket with food in it and I am finding it difficult and painful to maneuver the cart with one hand. Whatever, I don't mind trying. The problem is other people in the grocery store. They bump into me and my shoulder and I black out from pain. I still stand after these encounters, but I'd rather avoid them. I've tried going to the store at "off" times of day, but there isn't really an "off" time at my nearest store. (Well located, developers, well located.) Sadly, whatever psychologist the architect and client consulted to maximize customer spending influenced them to choose a very, very awkward layout. So I consulted my refrigerator/pantry for dinner.

Summer Slaw

Slaw

1/2 medium head cabbage, shredded

2 medium carrots, shredded

3 radishes, shredded

1/4 large red onion, shredded

1 atauflo mango, shredded

1/2 serrano pepper, shredded (why not?)

1/4 cup peanuts, roughly chopped

Peanut Dressing

juice of 1 lime

2 tbsp peanut butter

1 tbsp canola oil

1 tbsp soy sauce

2 tbsp rice wine vinegar

2 tsp red pepper flakes

1 tsp fresh ginger, grated

3 drops toasted sesame oil

Whisk together all dressing ingredients and pour over the shredded mango and vegetables. Toss to distribute and let stand in refrigerator for 15 minutes. Top with chopped peanuts just before serving.

This would probably be even more delicious garnished with cilantro or Thai basil or toasted sesame seeds (or all three).

Those with peanut allergies can substitute cashew butter and cashews.

Serves 2 as an entree, 4 as a side

Cousa Squash and Spring Onion Couscous

1 cup chickpeas, cooked

4 baby carrots, chopped

1 1/4 cups water

3/4 cup couscous

2 tbsp olive oil

1 spring onion, white and green parts, chopped

1 clove garlic, peeled and sliced thinly

1 medium cousa squash, cubed

1/4 cup almonds, toasted and chopped

1/4 cup dried cranberries or raisins

charmoula and feta cheese, optional to taste

Place chickpeas, carrots, and water in a small pot and bring to a boil. Lower heat to medium and boil, covered for 15-20 minutes or until carrots are soft. Meanwhile, heat olive oil in a saute pan. Add spring onion and garlic and cook over a medium flame, stirring occasionally, until fragrant, about 5 minutes. Add squash and saute until onions and squash are carmelized and not watery, 15 minutes. Add almonds and cranberries. Remove pot with chickpeas from heat and add couscous. Some water will have evaporated, this is fine. Stir to combine. Once couscous has absorbed all water, add to pan with squash. Heat through and serve.

This was delicious as written, but I added 1 ounce of feta cheese and 1 tbsp of charmoula to my serving.

Serves 2

CSA Love

My back is killing me and I can't walk correctly. I don't even know why I say walk, it's more of a shuffle, but much slower than an amble. I lined my lightweight carry-on with plastic bags and took the subway for this week's CSA pickup.

The take:

1 bunch beets, 1 bunch carrots, 1 bunch spring onions, 1 bunch kale, 1 bunch (delicious smelling) basil, 2 pounds new Yukon Gold potatoes, 2 medium cousa squash, 1 pound green beans, and 1 head romaine lettuce.

Ceviche Peruano

When it's too hot to cook, why not cook without heat? Ceviche is a wonderful summer recipe; the Peruvian version is one of the simplest to prepare and, in my opinion, the tastiest. This dish is perfect for cooks with low mobility. The most basic traditional version uses a firm white fish and variety of sea creatures marinated in just lime juice and salt, but I elaborated a little while keeping within the Peruvian flavor profile. Using whole bay scallops instead would eliminate some knifework and speed the preparation.

Ceviche Peruano

juice of 3 limes

1/2 tsp salt, or to taste

freshly ground black pepper to taste

10 sprigs cilantro

1/2 serrano or hotter pepper (use an aji amarillo if you can find it)

3 cloves garlic, peeled

1/2 pound sea scallops (quartered) or bay scallops (whole)

1/4 red onion, sliced thinly in a food processor and separated into rings

Combine lime juice, salt, pepper, cilantro, hot pepper, and garlic and pulse in a food processor until finely chopped. Pour marinade over scallops and stir to coat, making sure there is enough liquid to cover fish. Top with sliced red onion. Let marinate/"cook" 2-3 hours in refrigerator until fish is opaque and firm. Serves 2.

Traditional accompaniments for this dish are boiled corn, sweet potatoes, or yucca, but I used a less labor-intensive sliced avocado.

Cripple Cuisine Does Borscht

After another car accident, my neck is once again constrained by a collar and I only have the energy to make really easy dishes that require almost no labor. Boiling is usually good for that. This borscht requires chopping, which I did by indiscriminately hacking away at the items on the cutting board, or you can shred the stuff (except the potato) in a food processor. I didn't peel any of the vegetables (too time-consuming and vitamin-defeating).

I also didn't have my purse, as it was left in the car following the accident, so I had no money or access to it, as banks were closed for the holiday weekend. I made this entirely out of things I already had, which wasn't much since I wasn't around last week and missed my CSA pickup.

Tip: The longer you saute the onions and tomato paste together, the deeper the flavor of the soup. Thanks to the beets, this soup tastes garden fresh despite its dependence on pantry and staple items that have probably been lying around the kitchen for several weeks.

Borscht

1 tbsp cooking oil
1 onion
1 can tomato paste
1 can diced tomatoes
10 baby carrots, greens removed, chopped (I had these left over from the previous week's CSA)
3 potatoes, cubed
2 medium red beets and 3 small golden beets, cubed (also CSA)
3 cloves of garlic, peeled and crushed
4 cans water
1/2 head of cabbage, chopped (CSA again)
salt and pepper to taste
optional:
2 tbsp sour cream or plain yogurt per serving
fresh dill for garnish

Saute onion in oil until translucent. Add tomato paste and saute about
10 minutes (chop the rest of the vegetables while this happens). Add
tomatoes, carrots, potatoes, beets, and garlic and cook 5-10 minutes.
Add water and bring to a boil. Once boiling, add cabbage, salt, and
pepper. Bring back to a boil, then reduce heat and simmer for 20-30
minutes until vegetables are tender. To serve, ladle into bowls and top each with sour cream and dill.

This recipe makes about 8 servings, so you won't have to cook again in the near future.

Adult Fruit Salad

I was separated from my CSA for a week while enjoying a trip to the beach with family and friends. After several days of consuming delicious but not exactly light food, I threw this together when an unexpected guest of honor showed up.

30 black cherries, pitted and sliced in half

3/4 pound strawberries, stemmed and sliced lengthwise in 1/2" pieces

1/2 pint blueberries

1 tbsp sugar

3/4 cup red wine (I used Pinot Noir because an open bottle was sitting on the counter but this would probably be even better with Syrah or Malbec)

juice of 2 clementines (again, sitting on the counter)

Combine all ingredients and toss to coat evenly. Let sit for 15 minutes and serve.

Leftover juices from this salad are a delicious starter for a single serving of berry sangria:

2/3 cup juice from fruit salad

1/2 cup seltzer

1/2 oz. triple sec

squeeze of orange

Pour ingredients into an ice-filled wine glass, mix, and serve.