Tag Archives: eggs

Jacked-up Jackfruit

10 Jun

I have eaten jackfruit a few times and have long been curious to cook with it at home. Over a year ago, Mr. X and I tried some barbecue jackfruit tacos from the Seabirds truck, which we absolutely loved. When Elise posted about barbecue jackfruit recently and I already had a trip to the Thai market planned for our Sri Lanka meal, I knew the timing was meant to be.

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I decided to go a step further and add fried avocado wedges, too, based on another Seabirds taco. The combination was wonderful! Here’s how it all goes down.

Barbecue Jackfruit Tacos with Fried Avocado

  • 1-2 cups barbecue sauce (I made a batch of my usual recipe
  • 1 can green/young jackfruit in water/brine, drained and rinsed
  • 1.5 cups black beans
  • 12 corn tortillas
  • 2 avocados, sliced into 16 wedges total
  • 2 eggs, beaten
  • Splash of milk (any works)
  • 1/6 cup cornmeal
  • 1/6 cup wheat flour (any)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Oil for frying (about 4 tablespoons)
  • Combine jackfruit with 1 cup of barbecue sauce either in a slow cooker or a pot on the stove. If using a slow cooker, set to low for 6 hours or high for 3. In a pot, bring to a simmer and cook for about 45 minutes to an hour. The goal is to get the jackfruit really tender. Once it reqches desired consistency, use two forks to shred the pieces until it resembles pulled pork. At this point, add black beans and more sauce to your desired level of sauciness. Let cook for another 20 minutes or so, until beans are hot.

    Toast or heat your tortillas using your preferred method. We put ours directly on a medium flame on the gas stove until they get some black marks, maybe 20 seconds per side. Set aside.

    Beat your eggs with milk in a small bowl. In another small bowl, combine the cornmeal, flour, garlic powder, salt and pepper. Dip your avocado into the flour mix, then the egg, and then the flour again. Place on a plate until all pieces are coated. Heat oil in a skillet over medium-high heat. Add just a few slices at a time and brown on all sides. It takes about a minute per side, depending on how hot your stove gets. Don’t be afraid to let it get truly brown (but not black). Set fried pieces on a paper towel. Top each taco with a slice or two of avocado.

    Serves 4.

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    We are eating these again tonight, so I will make a fresh batch of avocado tonight. Jackfruit has almost no flavor and barely any calories, so it relies on a delicious sauce. I added the beans for staying power, and they are a great addition. I suspect we may have a little filling left over, and I already have plans for topping some baked potatoes with it for lunch!

    Have you ever eaten or cooked with jackfruit? I plan to keep it in the rotation.

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    Return to meal planning

    9 Jun

    I stopped meal planning for a while because nothing sounded appetizing, and I was too tired most nights to cook. I’m back in the saddle this week, though! Here’s our menu:

    Sunday:

  • Breakfast 1 — French toast
  • Breakfast 2 — Omelets and hash browns
  • Dinner — Barbecue jackfruit tacos
  • Monday:

  • Breakfast — Smoothie (repeated every weekday)
  • Lunch — Minestrone, fruit and nuts (repeated through Wednesday)
  • Dinner — Barbecue leftovers
  • Tuesday:

  • Dinner — Chana saag and rice (repeat Wednesday)
  • Thursday/Friday:

  • Lunch — Baked potato with black beans, fruit and nuts
  • Dinner — Soyrizo stew with chips and salsa
  • Saturday:

  • Breakfast — Pancakes and eggs
  • Lunch — Out
  • Dinner — Leftovers/use up veggies and pantry staples
  • That’s the plan! Three of the meals are slow cooker recipes from The Vegan Slow Cooker book that I just got. I’m excited to see how they turn out. I promise to report back!

    What’s on your menu this week?

    In queso emergency

    23 Jan

    I used to have a ridiculous T-shirt from a chain restaurant I grew up going to called El Chico that had “in queso emergency” printed on it and some kind of stick-figure-esque guy heading towards an emergency exit. It made no sense, and it still doesn’t, but it was awesome.

    Anyway, it does relate to my post! This weekend, Mr. X and I were very excited to watch the playoffs to see if it was possible for me to be 100% wrong in all my predictions (spoiler: it was), so I built lunch around a football snacks theme. Here was the result:

    DipsVegan queso dip, homemade tortilla chips, curry hummus, and carrots. I have been eying Alicia’s Queso Dip with Raw Cashews since, like, forever, and I finally got around to making it. Holy freaking Hades! It was incredible. Seriously. Mr. X went crazy for it. I made a few tweaks:

    • Added 3 tablespoons of nutritional yeast (per Alicia’s suggestion)
    • Omitted onion flakes and turmeric (didn’t have any on hand)
    • Used TJ’s Chipotle Garlic Salsa
    • Subbed hot sauce for the crushed hot peppers (again, didn’t have any)

    We were so in love with this vegan queso that we built two more meals around it. The first was for dinner Sunday night:

    Egg burritoThis picture is horrid (our lighting situation after dark is pretty pathetic), but that’s the inside of an egg-mushroom-scallion-vegan queso burrito in a flour tortilla. We had salad on the side, which went unpictured but was just TJ’s Champs Elysees mix topped with a lemon juice-Dijon dressing.

    And then dinner Monday and Tuesday was this similarly unphotogenic guy:

    BurritoThe filling is a combination of sauteed onion, garlic and mushrooms to which I added precooked black, pinto and garbanzo beans and finally a bunch of kale until it wilted. It was seasoned with hot sauce, chili powder and cumin. To make the burritos, I layered the queso first followed by the filling, rolled it up, and then heated for 8 minutes in 300° F oven. We topped each one with more hot sauce, scallions and cilantro. Love in a flour tortilla.

    If you haven’t made Alicia’s recipe, you should do it immediately. We will have to bust it out again very soon.

    Meal planning for Jan 20-26

    20 Jan

    Happy Sunday! I’m in the midst of a four-day weekend, thanks to being sick on Friday and MLK Day tomorrow. I’ve been keeping myself very busy, though.

    Today started at 7 a.m. so I could drive to the west side. By 8, I was running five miles beside the Pacific Ocean. I asked some running friends on Twitter what to do to prevent/treat knee and ankle pain, and in addition to stretching, strengthening my legs, wearing a brace, and buying new shoes, someone recommended running on a softer surface, such as the beach. It sounded like a fun challenge for today’s long run, especially since I needed to be in Culver City at 9:30 this morning anyway. It was tough — I walked more than I wanted — but it did feel bette on my joints. Plus, you can’t beat the ocean view. No pictures since I was just soaking it all in. Afterward I went — kinda sweaty and gross, sorry folks — to a cooking demo at Native Foods, which I’ll share more about next week.

    I am trying to treat today like a normal Sunday, so I did my meal planning and grocery shopping. Here is today’s CSA box:
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    Before you is:
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    -red chard
    -curly kale
    -red leaf lettuce
    -chiogga beets
    -parsley
    -cilantro
    -little purple turnips
    -purple kohlrabi
    -cute skinny carrots
    -bacon avocados
    -oranges

    Here’s what’s on the menu

    Breakfast: Polenta and egg (me), green smoothies (him)

    Lunches:

    Sunday — Chips, dips and carrots
    Monday — probably a quick pasta
    Tuesday-Thursday — Roasted beet-turnip-kohlrabi salad
    Friday-Saturday — Taco salad
    For him — Yet another hummus recipe with carrots, celery, and corn chips

    Dinners:

    Sunday — Salad
    Monday-Tuesday — Bean burritos with cashew cheese sauce
    Wednesday-Thursday — Lentil soup
    Friday-Saturday — Avocado and portobello sandwiches

    This week, Mr. X wants to start learning to cook, so we’re starting with a basic lentil soup. He has incredibly limited experience in the kitchen, which is part of why I decided that soup was a good starting point. It really only involved chopping, simmering, and tasting for the right flavor balance.

    As for my workouts this week, the schedule is pretty much the same as last week:

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    Sunday (today) – 5-mile run
    Monday – rest
    Tuesday – 3-mile run plus strides and a yoga podcast
    Wednesday – class at Pop Physique (last one!)
    Thursday – 4-mile run
    Friday – bike ride, yoga podcast and legs/butt
    Saturday – 3-mile run plus strides and arms/abs
    Sunday – 5-mile run

    I burned about 1,800 calories this past week! Pretty exciting stuff.

    Now I’m going to relax while watching the Patriots/Ravens game before I attempt to do anything else. I. Am. Exhausted!

    Come check out In Her Chucks’ “What’s in the Box?” link-up!

    Meal Planning for Jan 14-20

    14 Jan

    I want to apologize if my posting has been or becomes sporadic. I’m currently dealing with a family tragedy and may have to travel out of state this week to attend a funeral. Details are still being worked out, so I appreciate your patience and understanding.

    I totally forgot to place an order for my CSA box this weekend, so my planning is a bit different than usual. I still wanted to share my planning for this week, though!

    Breakfast: Polenta and egg (me), green smoothies (him)

    Lunches:

    • Monday-WednesdayButternut Poblano Soup (I’ll post my tweaks this week)
    • Thursday-Sunday — No idea yet! Probably leftovers, or pasta.
    • For him — Another hummus recipe with carrots, celery, and corn chips

    Dinners:

    I stuck somewhat to my plan this week, with a few changes. We didn’t eat out at all, though. I surprised myself and consider it a little victory. There was one night — when I got the bad news — that I didn’t feel like cooking, so we bought canned veggie chili, a block of cheese, and corn chips to make Frito pie at home. It wasn’t the healthiest, but it was comforting, and it meant Mr. X could easily prepare dinner for both of us.

    And now let’s look at my workout schedule:

    Monday – rest
    Tuesday – 3-mile run plus strides
    Wednesday – class at Pop Physique
    Thursday – 4-mile run
    Friday – yoga podcast and arms/abs
    Saturday – 2-mile run plus strides and legs/butt
    Sunday – 5-mile run

    It’s virtually identical to last week’s plan, but I’m actually looking forward to it.

    That’s all I have for now. Sorry about the lack of photos, but I promise to bring you a food post tomorrow.

    CSA and Meal Planning for Jan 7-13

    7 Jan

    I’m finally returning to both my CSA and meal planning! I am unreasonably excited about both, so I think that officially makes me a goober. Oh well. There are worse things to be. So let’s get right to it!

    Here are the glorious contents of my first CSA box of 2013:

    VeggiesBefore you are:

    Laid out

    • Baby spinach
    • Swiss chard
    • Flat leaf parsley
    • Curly parsley
    • Lettuce
    • Kohlrabi
    • Radishes
    • Beets
    • Carrots
    • Oranges
    • Cilantro

    Let’s take a closer look at that gorgeous head of lettuce:

    Lettuce blossomIt’s so beautiful and, I predict, will make an excellent salad. Here’s what I’m gonna do with it all:

    Breakfast: Green smoothies

    Lunches:

    • Monday-Wednesday — A black-eyed pea and corn dish
    • Thursday/Friday — Probably hummus with carrots and homemade tortilla chips
    • Saturday — Leftovers mini quiches and home fries
    • Sunday — Leftovers
    • For him — Soyrizo tacos, the aforementioned hummus

    Dinners:

    • Monday — Beet salad (similar to this one)
    • Tuesday — Vegetarian spaghetti carbonara and Swiss chard
    • Wednesday/Thursday — Barbecued mushrooms and roasted garlic mashed potatoes/kohlrabi
    • Friday Asian noodle salad (similar to this one, but simplified)
    • Saturday Probably something out

    As for my weekly exercise, I’m working from my 10k training plan:

    January training planBut supplementing a little to ensure I get in my six days (and also to supplement with strength training and yoga). Here is this week:

    Monday – rest
    Tuesday – 3-mile run plus strides
    Wednesday – class at Pop Physique (I have three classes remaining on my gift card)
    Thursday – 4-mile run
    Friday – yoga podcast and arms/abs
    Saturday – 2-mile run and legs/butt
    Sunday – 5-mile run

    My first week of our 60-Day Challenge went really well. You can see my four running days highlighted with green check marks in my training plan, and in addition, I did yoga on Friday and some arm work on Saturday.

    Happy Monday, everyone!

    Come check out all the great produce at In Her Chucks’ weekly “What’s in the Box?” link-up!

    Another New Year post

    2 Jan

    Greetings from 2013! Sorry to disappear for a while, but I had a nice, long winter vacation and stayed away from technology for the most part. I’m excited to kick off a brand spankin’ new year, though, and to return to food blogging. So let’s get the party started with some tasty food from January 1.

    My mom was in town for over a week, and it was wonderful to spend the holidays with my two favorite people. She very thoughtfully brought kitchen gifts, including these adorable single-serving ramekins. I broke them in (weird choice of words considering they are glass) with a crust-less quiche:

    Quiche in a ramekin

    I used this recipe as a base and made the following modifications:

    • Reduced the whole thing to half since it was only serving the two of us
    • Instead of broccoli, I stirred in a tablespoon of cilantro pesto and three tablespoons of salsa fresca
    • Omitted the thyme and nutmeg
    • Used unsweetened coconut milk instead of regular milk

    On a tiny plate

    It looks like a lot of changes, but I followed the basic measurements and cooking instructions. The result was really tasty and easy — like, super duper easy. It would have been a great breakfast accompanied by toast or potatoes and fruit. However, I didn’t want to fill us up too much, though, because we had lucky noodles on the menu for lunch.

    NoodlesThis was also incredibly easy.

    • Cook udon noodles.
    • Saute onion, garlic, and ginger in olive oil. Add coarsely chopped oyster mushrooms. Deglaze with soy sauce. Add noodles and a drizzle of toasted sesame oil.
    • Plate and top with sesame seeds, crushed red pepper, and Asian hot sauce.

    Perfection! Mr. X told me to make twice as much next time because he loved it so much. While he isn’t the most finicky eater on the planet by a long shot, he still does have his favorites. Mushroom stir fry of any kind often makes the list.

    We finished off the night with more luck in the form of black-eyed peas. I followed the recipe I posted exactly two years ago. I forgot to take a photo of last night’s dinner, so here are the legumes as part of today’s lunch:

    Black-eyed peasI used fresh oregano instead of dried and had to omit the thyme (apparently we ran out and I forgot to get more). Last night, we served them with a big bunch of sauteed Swiss chard, and they were every bit as delicious as I remembered.

    Are you superstitious about New Year’s luck? I’m not superstitious in the slightest, but I love cultural traditions, so eating “lucky” foods yesterday was a lot of fun.