Today’s been a fun and festive end to the week; class wasn’t particularly exciting, and neither was work, but the start to the weekend has been rather enjoyable so far.
After we got done on campus, Jeff and I went over to his place and decided to whip up a little something for dinner with what we had in the fridge. In terms of fresh vegetables, things were a bit scarce (the selection at Wal-Mart the night before had been extremely sub-par: we found a couple avocadoes and some fruit and that was all she wrote), but Jeff threw together a combination of vegetables in a tortilla that ended up being absolutely delicious, so much so that I’ve decided to post it up here to share with the internet. Because all delicious food should be shared:
Sauteed Vegetable Wraps
a.k.a. Shave n’ a Haircut (which is the name Jeff gave when I asked him what I should call it)
For the filling:
Two or three green onions
Carrots (preferably baby carrots, about a cup’s worth)
Sweet Corn (we used Green Giant frozen corn, again about a cup’s worth)
Black pepper (to taste)
2 tbsp Butter
Shredded romaine lettuce
Shredded cheese (we used sharp cheddar, monterey and colby and pepper jack)
For the guacamole:
1 tbsp Sour cream
Minced Garlic (seasoning)
Chopped onion (seasoning)
Most of my measurements are very inexact and approximate. Our cooking is rather experimental.
First, make the guacamole. It’s a really simple recipe: Just scoop the delicious green meaty part of the avocado into a bowl and mash it up with a fork until all the big lumps are gone. Mix in the sour cream, and add garlic and onion to taste. After this is done (and has been tested with the aid of tortilla chips), set it aside or put it in the fridge so the flavours can marinate a little.
Now it’s time for the filling. Start off by chopping up the green onion and the carrots into small slices or dices. While you’re doing this, it’s a good idea to start the butter melting with the oil in the pan. You could probably use olive oil for this or no butter, but that takes away half the flavour, so I recommend leaving it in, and to hell with that diet.
Next, cook the sweet corn as directed on the frozen food packet (our stuff took about two minutes). When this is done, and the butter and oil is starting to sizzle a bit, throw the veggies into the pan and begin the sautee/stir fry process. Add pepper to taste (we would have tried other spices, but I have a very finicky stomach and Jeff didn’t have too much in the cupboard to do with seasoning that wasn’t red pepper flakes). Keep mixing it all up until the carrots begin to soften and it smells really good. And buttery, it’ll smell buttery.
Once the veggies are done, take ’em off the burner and set them aside. Heat up the tortillas (in the microwave, like the classy folk we are), shred the cheese if it didn’t come pre-shredded, and chop or rip up the lettuce. Then spoon some of the veggie mixture onto the tortillas and sprinkle with cheese of your choosing. Zap it in the microwave for a bit to get the cheese all melty, then repeat until you have as many tortillas as you can handle (Jeff and I each got through two little tortilla wraps before we were full). Add guacamole and lettuce as desired, wrap ’em up, and enjoy!
As well as this we munched on corn chips and enjoyed cold beer (Boulevard Wheat, the best beer in the Midwest), and discussed ways to adapt and improve this new cooking innovation. Next time we may add peppers (red or green), and might accompany the wraps with pico de gallo. Also, next time we will be using bigger tortillas, as the ones we used were more like soft taco shells. Delicious, but messy.
So there you have it. Cooking with whatever you have in the fridge on a college student budget. It was absolutely delicious.
That’s your random update for today. Not much about writing, but maybe that’ll change tomorrow. Or maybe not; I’m really just blogging about whatever wanders into my head, and this was too awesome not to share.
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