Wednesday, June 25, 2008

Burro Pockets

Burro Pockets

1/2 onion, diced
1 clove garlic, minced
1 T olive oil
1/4 C TVP
1 can black beans, drained

1 can pinto beans, rinsed and drained
1 10 oz can enchilada sauce
1/4 C nutritional yeast
1 t cumin
1 t oregano

2 1/2 C AP flour
1 C water
2 T yeast
2 t salt
1/4 C oil

Mix all dough ingredients in mixer (or by hand, you Luddite). Knead a little. Allow to rise, covered with a towel, for 30m in a turned off low oven.

Meanwhile, blend all sauce ingredients in blender or food processor.

Saute onion and garlic in oil, then add black beans, TVP and sauce and bring to a boil. Reduce heat and simmer, stirring often, until TVP is cooked and sauce is thickened.

Oil 2 baking sheets and pour a small bowl of water.

Preheat oven to 425 degrees.

Remove dough from oven and punch down. Knead a little. Shape into a ball and divide into 8. Cover with a towel or proceed with filling the pockets.

Roll out your 8th of a ball into an oval. Lay it on your baking sheet and place 1/8th of your filling onto half of the oval. Lightly wet the 'bottom' half of the oval all around the edge and bring the 'top' over the filling to meet the bottom edge and press the edges together with your fingertips.

Bake for 15m or until golden brown.

These were a riff off of my Camel Pockets. Pretty good, I wasn't in love with the sauce for some reason, but in the end they tasted good. I'll probably keep tinkering around with different fillings. Wrap anything in that bread and it would taste good!

Making progress in the book- it sort of is contrived, like, suddenly when we need backstory we meet a convenient character for her to dump her past history on, plus I was just getting into the real time story and was wrenched back into the past and I'd stopped caring about that...

No knitting progress.

By the way, donkeys are really interesting.

Jam on bread and jam on toast!

This represents the strawberry jelly we made yesterday... it was really good!
Whee! It was really easy and we got to have jam for dessert, jam on bread and jam on toast, jam is the thing I love the most, J - A - M spells JAM! (Thank you, Frances).
We didn't have any pectin, but we did have lots of strawberries we needed to use, and quick! Maybe you do, too!

Microwave Jam

2 C crushed strawberries (approximately 3 1/3 C fresh)
1 1/4 C sugar
1 1/2 T lemon juice
1/2 t Earth Balance, softened

Place berries in a microwave safe bowl and mix in rest of ingredients. If the strawberries have not released their juices (naughty!) then crush them some more and wait up to 30m.

Cook on high, uncovered, until mixture begins to boil (approximately 7m, depending on your microwave). Stir.

Cook in 2m increments 3 more times, stirring after each 2m until you have cooked the mixture 13m total.

Put a spoonful into a small dish and place into the freezer to cool, then check for consistency- if you want it thicker, bring to boiling again, boil 2m and test again.

Makes 2 C.

Only 12 more wedges on my scarf to go!! We'll see if it stretches out into a reasonable length for a scarf once I wash it!!!! Eeeee!!!!

Started reading a book I started waaaay back and put down as 'too frivolous', but now frivolity is the order of the day, 'I Wanna Be Your Joey Ramone' by Stephanie Kuehnert. I don't know if it's out yet, it was on the advance reader bookshelf at my local bookstore. So far, so fun. Okay, I just checked, it's out right now. She even has a playlist for the book at her website.