recipe: vegetarian refried bean & rice burritos on homemade tortillas

I recently watched a Ted Talks called “How to Live to be 100+“. In it, Dan Buettner discussed communities where their residents commonly lived to be over 100 years of age. Scattered around the globe, one thing that they had in common was that they lived largely on plant-based diets. More specifically, they ate a lot of beans.

I went on to read a related article that stated if you eat a handful of beans everyday, you can increase your overall lifespan by up to 4 years. Incredible! After that, I immediately began to look up delicious recipes that featured beans. Geoffrey and I have agreed to eat more beans and less meat, starting with one vegetarian day per week. We will see where it goes from there.

This is my take on one of those recipes. Geoff said that it was honestly the best supper I have ever made! Thus, there is no reason for you not to try it out for yourselves. ;-)))

Vegetarian Refried Bean & Rice Burritos on Homemade Tortillas

(Takes 1 hour)

Ingredients:

For the tortilla
(Makes 6)

2 cups all-purpose flour
½ tsp salt
¾ cup water
3 tbsp canola oil (and more for cooking)

For the burritos

6 tortillas
1 cup long grain rice, cooked
2 cups refried beans, warmed
1 cup corn, cooked
1 cup tomatoes, diced
1 cup cucumber, chopped
½ cup onion, sliced
1 cup cheese (any), grated

Steps:

1. For the tortilla- combine flour and salt in a large bowl. Mix in water and oil.

2. Place dough on floured surface. Knead into ball. Cover and set aside for 10 minutes.

3. Separate dough into 6. Using a floured rolling pin, roll into thin and smooth circles.

4. Heat pan to medium. Add oil and then one tortilla at a time. Cook until brown (approximately 2 minutes on either side). Remove from pan and place on plate. Set aside.

5. For the burritos- cook rice, beans, and corn. Cut up remaining vegetables and grate cheese. Heat clean skillet or press to medium. Fill each tortilla evenly with each ingredient.

6. Take one side of the tortilla and fold it over to the middle. Holding that side down, grab the left and right side and fold those in as well. Then roll it closed and place it face down on the skillet or press. Cook until browned and sealed close. Serve warm. Add salsa, sour cream, or any other condiment if so desired!

Emory

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recipe: apple and prune crumble

We are big connoisseurs of prunes in our household. Or perhaps I shouldn’t say “we” so much as Remy. We quickly discovered that if she didn’t consume prunes on a daily basis, she would not be able to do what prunes make you do that day. I realize that is too much information, but these things are important! As Stephen King wrote, “a regular man is a happy man.” Same thing goes for babies.

Remy ate pureed prunes on a daily basis from the time she started solids until she was a year old. It was dessert to her. Lately she hasn’t been enjoying baby food, and so we switched her to an all finger-food diet. Prunes are still too tough to eat when you only have four teeth, so we had to find a creative way to cook them for her. This recipe is the answer.

Apple and Prune Crumble:

Ingredients

1 cup rolled oats
⅔ cup flour
1 cup brown sugar
1 ½ cups prunes, sliced
1 cup apples, peeled and cubed
2 tsp cinnamon
1 tbsp margarine
⅓ tsp salt

Steps

1. Preheat oven to 350°F. Combine prunes, apples, ½ cup brown sugar, and 1 tsp cinnamon in a medium pot. Cook on low heat until apples are soft.

2. In a bowl, mix together flour, oats, 1 tsp cinnamon, margarine, salt, and remaining brown sugar. Set aside.

3. Pour the fruit mixture into a baking dish. Top with the crumble. Place into the oven and bake for 30 minutes.

Adding apples and turning it into a crumble ensures that babies and adults alike can enjoy it! Try it out for yourselves.

<3

Emory

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recipe: swiss braided bread

Today I’m going to share a recipe that I am actually quite proud of. Why, you ask? Well because it’s actually my first ever attempt at making bread! In true Emory form, I chose a somewhat complicated route. I also made some of it up as I went along since I have difficulties following instructions when it comes to baking. However, it certainly paid off. This bread was soooo delicious, and you get two loaves out of this recipe. Bonus.

Swiss Braided Bread:

Ingredients

3 ½ cups flour
1 ½ cup milk
1 egg
1 tbsp active dry yeast
1 tsp salt
1 ½ tbsp sugar
4 tbsp butter (melted)

Steps

1. Warm the milk. In a bowl, combine the egg, milk, yeast, and butter. Stir. Let the mixture sit for 15 minutes, ensuring that the yeast completely dissolves.

2. In a separate large bowl, mix the flour, salt, and sugar. Make a well.

3. Add the wet ingredients to the well. Mix with a wooden spoon until it forms a firm dough.

4. Move the dough onto a floured surface. Knead for approximately 10 minutes.

5. Brush a new large bowl with butter. Place the dough in the bowl. Cover with a dishcloth and put into the oven for 1.5 hours. It will double in size.

6. Remove from oven. Cut the dough in half and place on a floured surface. Taking one half, divide again into three equal pieces. Turn each piece into a long rope, 12” in length.

7. Lay all three ropes side by side. Pinch the end of three pieces together. Now braid. When you get to the end of the first loaf, fold the bottom under. Repeat with the second loaf.

8. Grease a baking sheet with butter. Place both loaves onto the sheet. Butter the loaves, then cover with a dishcloth and place in the oven for 1 hour. They will more than double in size.

9. Remove the loaves, and heat the oven to 400°F. Place them back in and bake for approximately 20 minutes.

10. Once the loaves are golden brown, remove them from the oven. Serve them with a preserve or with any meal.

<3

Emory

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animal magnet diy

animal-magnet-diyHi everyone! Today I’m sharing my most recent DIY that I’ve made. These magnets are a great addition to any country or vintage-themed kitchen, or one that has a child or children with busy little fingers.

animal-magnets-1Supplies:

Any animal toy(s)
Magnets
Crazy glue
Miter saw
Clamp
Spray paint (optional)

animal-magnets-7Steps:

1. When choosing an animal, make sure to select one or more that can easily be cut to have a flat neck and midsection. This is where you will eventually be gluing the magnets, and so you will need to consider how they will look once placed on your fridge.

animal-magnets-22. Once you have your selection, the next step is to saw the animal into three parts. Clamp the animal down, and using a miter saw, saw the head and the bottom off as smoothly and carefully as possible.

animal-magnets-33. Next, glue one or two magnets onto the backs of the head and bottom. If the magnets are larger, then you will most likely only need one. If you have smaller magnets, then two or more will be needed.

animal-magnets-84. Once the glue has cured, the animal magnets are ready to be used. Alternatively, you may wish to spray paint them. If so, then do so between steps 2 and 3. Either way, they make a pretty unique and fun DIY to add to any kitchen!

animal-magnets-6<3

Emory

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recipe: cinnamon loaf

cinnamon-loaf-3 In our household, I am the cook and my husband is the baker. He is much better at it than I am. I think it’s because I hate to follow recipes, and baking usually requires you to adhere pretty closely to a given recipe.

A few weekends ago, Remy woke us up at the crack of dawn. Geoffrey got up with her, then went downstairs and began baking. This is the recipe for the delicious loaf that he made for us that day. It was taken from Company’s Coming The Rookie Cook book.

cinnamon-loaf-1Cinnamon Loaf:

Makes 16 slices

Ingredients

1 1/2 tsp ground cinnamon
1/4 cup brown sugar, packed

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/4 cup hard margarine, softened
1 cup brown sugar, packed
2 large eggs
2 tsp vanilla

1 cup sour milk

cinnamon-loaf-2Steps

1. Mix cinnamon and first amount of brown sugar in a small cup. Set aside.

2. Combine flour, baking powder, baking soda and salt in a small bowl. Set aside.

3. Cream margarine and second amount of brown sugar together in large bowl until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Mix in vanilla.

4. Add flour mixture in 3 additions, alternating with sour milk in 2 additions, beginning and ending with flour mixture. Pour 1/2 of batter into greased 9x5x3 inch loaf pan. Smooth top. Sprinkle 1/2 of cinnamon mixture over batter. Spoon remaining batter over top. Smooth carefully. Sprinkle remaining cinnamon mixture over batter. Swirl with knife to create marble effect. Bake in 350°F oven for 55 to 60 minutes until wooden pick inserted in center comes out clean. Let stand in pan for 10 minutes before removing to wire rack to cool.

cinnamon-loaf-4How lucky am I?

<3

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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