More Snacks! (and lunch)

I’ve been using what is in my refrigerator and cupboards to find inspiration to think of some new (or old, but haven’t eaten in a long time) snack ideas. Forcing myself to turn on a different part of my brain, to actually try to see what I have differently, has been a challenge! But a good one–I do love a challenge. Thankfully, I’ve been good about buying “whole foods” for the most part–nuts, seeds, dried fruits, vegetables, grains. But sometimes seeing foods like this in their raw, or native forms, can be overwhelming. What the heck can I make with all of this? Once I get over that initial shock of seeing, my brain goes into create-mode.

Yesterday, I found some celery that needed to be eaten, seed butter, and raisins—the perfect combination for the classic Ants on a Log. I don’t even remember the last time I ate this snack, but it was all around satisfying. It tasted of playgrounds, elementary school lunch-time, and I thought I may have even heard the shrill laughter of young kids playing as I crunched into this memory-laden snack. Try making it with a variety of nut or seed butters–almond, cashew, and sunflower seed butter are all great. Instead of just using raisins, experiment with dried blueberries, cherries, or cranberries. You can even sprinkle some sliced almonds on top as well, for a little added crunch!

In the fridge, there was also an abundance of heirloom carrots and a big ginger root. (I always keep a ton of ginger around, especially during the winter months.) So I juiced them and drank the sweet, spicy juice with my logs! This juice is a great pick me up in the afternoon–especially if you are craving something sweet.

During my hunt, I also came across several cans of beans, some frozen chipotle peppers in adobo sauce, and cilantro. Recently, I had read about tortas, a Mexican style sandwich that is as versatile as it is delicious. And since hadn’t had one since I’d last been in Mexico City four or five years ago, I suddenly had a craving! I used to get them from a small sandwich shop in La Condesa; they were slightly crunchy on the outside and absolutely filled a with combination of refried beans, pork, sausage, salsas, tomatillos, avocado (either as guac or straight up), mayo, vegetables (fresh or stir-fried), cheese (either crumbled on or melted over)–basically you name it, you got it. My favorite was pretty simple—beans, avocado, salsa (red with chunks of tomato and onion), and crumbled cheese. So I used some left over ciabatta and toasted it for the bread; Andrew and I made the most amazing refried bean recipe ever; we sliced up some avocado, drizzled on the salsa, and crumbled some good feta on top (yes, feta, and it is fantastic on this sandwich!) and wa la! A torta that took me right back to La Ciudad de Mexico.

Chipotle Refried Beans, via FOODday

Makes more than enough for 4-6 sandwiches

This recipe makes more beans than you likely will need. Save the rest for quesadillas, burritos, huevos rancheros or future tortas.

2 15oz cans black beans, well drained and rinsed
2 cloves garlic
1/4 teaspoon ground cumin
2 tablespoons minced cilantro leaves – I used some flat leaf parsley here and it still tasted great
1 to 3 canned chipotle peppers–you can use chipotles in adobo sauce, also excellent!
1/2 cup water
1 to 2 tablespoons firmly packed brown sugar
4 tablespoons extra virgin olive oil
pinch of salt
1 lime, squeezed

In a food processor combine the beans, garlic, cumin, cilantro, chiles, water, brown sugar, and lime juice; process until smooth, scraping down sides as necessary with a rubber spatula. Pulse in 3 tablespoons of olive oil and adjust seasoning accordingly.

Heat remaining 1 tablespoon of olive oil in large nonstick skillet set over medium-high heat. Once shimmering, add the bean mixture and cook, stirring frequently, until texture has thickened and flavor has mellowed, 8 to 10 minutes on medium high heat. Prepare sandwhiches immediately or transfer to bowl and keep warm.

Salud!