August 7, 2012 by magpiemenina
Good morning! It’s a drizzly day here today, and Mew started it off in rare form. In his efforts to get me up, he knocked over a glass of water and started playing with the empty glass. Then he began trying to climb in a cardboard box, which involves a lot of obnoxious “phlack, phlack, phlack” sounds, for those of you who don’t have cats.
For my first real blog post, I thought I’d recap our dinner recipe from last night – portobello mushroom avocado burritos. (Now, I’m not used to thinking about a blog yet, so I haven’t any pictures, but the result is really visually appealing.)
As a bit of an introduction for my first cooking post: I’ve been reading two interesting texts for my internship, Katharine E. Harbury’s Colonial Virginia’s Cooking Dynasty (Columbia, SC: University of South Carolina Press, 2004) and a reprint of Mary Randolph’s The Virginia House-Wife with an introduction and comments by Karen Hess (Columbia, SC: University of South Carolina Press, 1994). The books are great, especially Harbury’s. More on that another day. Anyway, both Harbury and Hess remark regarding early American cooking that most cooks used measurements as guidelines or simply used ingredients to taste, without using teaspoon, cup, etc. I bring this up because that is usually my manner of cooking, and my recipes will no doubt reflect this more fluid method (as do my general baking mishaps). (Perhaps I’m also trying to justify?) I’ll try to give rough measurements (a handful, etc.) though.
Okay, here it goes…
Portobello Mushroom Avocado Burritos
Serves 2 with some leftovers
- 2 portobello mushroom caps, cleaned and cubed
- 1 avocado, peeled and cubed
- 1-2 cups of Boston lettuce, washed and sliced thinly
- 1 can of black beans, drained and rinsed (you can also make this using dried beans, which is my usual method)
- 2 plum tomatoes, washed and finely cubed (or salsa, if you prefer)
- 1 cup of Mexican mix shredded cheese
- 1 cup of rice
- 2 cups of water
- garlic salt
- crushed red pepper
- 3 Tablespoons of olive oil
- 10″ whole wheat tortillas
1. (If you are making the black beans using dried beans, start those two hours before dinner. Season as per step three.) Bring 2 cups of water and a pinch of salt to a boil in a saucepan. Add rice and let cook, covered, for 15-20 minutes, until the rice has absorbed the water.
2. Meanwhile, wash and slice the lettuce. Wash and chop the tomatoes and mushrooms. Peel and chop the avocado. Place all ingredients in separate bowls for serving, including cheese.
3. With about 5 minutes to go on the rice, drain and rinse the black beans. Place in the bottom of a saucepan with about a 1/4 tsp. garlic salt, 1/4 tsp. crushed red pepper, and 1/4 tsp. cumin. Cook over low-medium heat for 5 to 7 minutes, or until warmed through, stirring occasionally.
4. At the same time as the beans, place olive oil in a skillet. Add chopped mushrooms, 1/4 tsp crushed red pepper, and 1/8 tsp. garlic salt. Stir to coat. Cook for 5 to 7 minutes over med-high heat, stirring frequently. Mushrooms will shrink and darken.
5. Warm tortillas on a plate in the microwave for 15 seconds, interspersing tortillas with a layer of paper towels.
6. Serve like a taco bar. Enjoy!
If you haven’t picked out avocados before, the ripe ones are dark, dark green, almost black, and a bit tender to the touch.
Also, any kind of lettuce or tomatoes will work just fine. A great way to slice lettuce is to stack several leaves and roll together. Holding the roll (and minding your fingers) slice across the roll for long, thin strips.