Noom it up: Burritos

Burritos have become a regular meal since I've been on Noom.

I usually make a batch of filling that is enough for 6-8 burritos. I'll make two burritos that day, and keep the filling to make meals on later days.

Burritos in Thee steps: 

Cook the Rice
Make the Filling
Assemble the burrito

Cook the rice: 

I use my instant pot. First I set it to sauté mode (makes it like an electric skillet, or you could just use the stove if you don't mind one more thing to wash).
put 1 Tbs of butter and 1 cup of uncooked rice (I use short grain brown rice)
Optional: add some diced onions
Toast, stirring occasionally, until fragrant. 3-5 minutes.
Add two cups stock (I use home made chicken stock)
Set to rice mode (cooks for 10 minutes under pressure).
After the pressure is released, stir and take out one cup cooked rice for burrito filling, and put the rest in storage container in the fridge or freezer for later use.

Make the filling: 

Sauté some veggies (whatever is at hand: diced carrots, zucchini, ...)
Steam some Cauliflower Rice (I get it frozen in a bag. I follow the package directions in the microwave)
Rinse and drain one can of black beans
Combine: rice, veggies, cauliflower rice, black beans, prepared salsa  in a sauce pot and warm.
Measure out 2/3 cup servings, refrigerating unused portion for later meals.

Assemble the burrito

Shred some salad greens and toss with 1 Tsp of lime or lemon juice. 

Prepare some avocado (or guacamole if you wish)

Warm tortillas in microwave for 10 seconds. 

For each tortilla:

•  apply 1 Tbs plain Yogurt (or sour cream, or hummas, or ...)
•  some of the shredded lettuce
•  some avocado
•  2/3 cup of the filling (adjust  if you like smaller burritos)

Another Example:

Shredded chuck roast, low fat yogurt, rice & quinoa cooked in chicken stock, salsa, black beens, zucchini, carrots, hot sauce. Served with a side of grilled asparagus. 

Instant Pot Refried Beans

For years we've been wanting to add more beans to our diet but it's a hassle to deal with soaking overnight. The Instant Pot has enabled us to make beans without pre-soaking. We tried a new recipe today from the Allergy Free Alaska blog, Instant Pot Refried Beans.

We didn't have the exact ingredients, so we made some changes to the recipe. Here is what we made.

INGREDIENTS
2 pounds dried pinto beans, sorted
1 cup chopped onion
2 Tbsp. minced garlic
2 tsp dried oregano
pungent spices: cubebs, long pepper, black pepper
1 1/2 teaspoons ground cumin (I used some cardamom and paprika)
1/2 tsp ground black pepper
3 Tbsp bacon drippings (or lard if you are a traditionalist)
4 cups chicken broth
4 cups water
1-2 tsp sea salt

INSTRUCTIONS

In a large mixing bowl, add the sorted dried pinto beans and fill the bowl with enough water to cover the beans by several inches. Set aside to soak for 15 minutes while you prepare the remaining ingredients.

To the Instant Pot bowl, add the chopped onion, garlic cloves, jalapeno, dried oregano, ground cumin, ground black pepper, lard, chicken broth, and water.

Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.

Now add the beans to the Instant Pot bowl, and stir all of the ingredients together. It’s okay if the lard is in a solid lump, as soon as the Instant Pot comes up to pressure/temperature, the lard will melt.

Place the lid on the Instant Pot and ensure the steam release valve is set to sealing. Press the “Bean/Chili” key, which will show 30 minutes of cooking time, and increase the time to 45 minutes. Now walk away. When the Instant Pot is done cooking, it will come down from pressure naturally, about 40 minutes.

When the pressure is released, open the lid of the Instant Pot and add the sea salt to taste.
While directed to "Use an immersion blender" I opted for a potato masher to blend the beans to the desired consistency. Then I openly laughed at my hubris, and pulled out the food processor in which I processed half of the bean mixture for a few pulses, then the other half.  The beans will appear soupy, but will thicken as they cool.

Recipe made six pints.

Tasted good in a burrito with rice, cheese blend, chopped greens, and yogurt. 

Black Beans and Brown Rice

Found an interesting recipe for black beans and brown rice and my Mom and I thought we'd give it a try. Rather than a jalapeño chili we used two small but spicy chilies we found at her local produce market.
We took some of the advice for garnishes: fresh tomato, avocado slices and a topping of a little parmesan cheese.
Next Time: The rice could have been a little more moist. We probably needed to add a little water as it got absorbed until the texture was better.