Grande Herb Tomatillo Shrimp Burritos

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My girlfriend recently came home from the trip of a lifetime. She went on a solo mission to learn about a new culture, practice yoga, experience a whole different lifestyle, and to ultimately find herself. She went to Bali, toured around Thailand, then finished her trip in Australia. She came home looking revitalized and had some amazing stories to tell. She did miss home, although,  she had a new worldliness about her. But, what did she miss most about home?? Mexican food…

Really, who can blame her?? 

I have to say that we are so blessed living in Southern California to have such amazing Mexican food at our finger tips. We are spoiled when it comes to these flavors, because let’s face it….The rest of the world is really missing out. I have to say that whenever I travel out of the country I also yearn for Mexican, but the problem is that it isn’t the healthiest option to come home to. She messaged me asking me to create something that would satisfy her craving yet remain wholesome and full of flavor. Well, actually what she really said was, “Can you make a mega-monster sized burrito on the blog this week? I need one.”  So, I came up with this recipe and let me tell you; it’s all in the layers. This burrito has a lot going on and each layer brings on another level of complexity. It would seem there are a lot of ingredients happening here, but trust me each one is equally as important. The coconut-lime brown rice is perfect when combined with sweet caramelized onions. The black beans and sautéed shrimp really pop when the entire burrito is smothered in the herb tomatillo. Tomatillos are little green tomatoes that encompass a bright sweetness and give the herbs something to hold on to. I,  of course,  served the burrito with some Cholula (my favorite Mexican hot sauce) to really bring it home. The flavors here aren’t completely Latin in their entirety, as they have a hint of Asian ingredients. I mean, we wouldn’t want to completely shock her system now, would we… 

Karrah, my love, I hope that you enjoy this and just know that I am so happy you are back home… you were truly missed. #yolo

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Grande Herb Tomatillo Shrimp Burritos

Serves 4
A giant burrito filled with a sweet & tangy coconut-lime brown rice, caramelized onions, wholesome black beans, grilled shrimp, mesclun greens, avocado, and an incredible tomatillo sauce with an herbaceous zing all wrapped up in a sprouted grain tortilla!


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Total Time
45 min

Total Time
45 min

Caramelized Onion
  1. 1 yellow onion, sliced thin
  2. 1 TBSP extra virgin olive oil
  3. a pinch of salt and pepper
  4. 1 TBSP balsamic vinegar
Coconut Lime Brown Rice
  1. 1 cup brown basmati rice (I used the quick cooking kind)
  2. 1 cup light coconut milk, divided
  3. 1 juicy lime, zest & juice
  4. 2 TBSP cilantro, chopped
  5. Salt and Pepper to taste
Herb Tomatillo Sauce
  1. 4 small tomatillos (about .75 lbs), outer skins removed
  2. 3 garlic cloves
  3. 2 cups basil, packed
  4. 1 cup cilantro, packed
  5. 1 TBSP honey
  6. 1 TBSP soy sauce
  7. 1/8 cup rice wine vinegar
  8. 1 tsp red pepper flakes
  9. 1/2 tsp sea salt
  10. 1/2 tsp pepper
  11. 1/8 cup extra virgin olive oil
Sautéed Shrimp
  1. 1 lb peeled, deveined shrimp, with tails removed (I buy the frozen shrimp from Trader Joe’s and thaw before use)
  2. 1-2 TBSP extra virgin olive oil
  3. 1/2 tsp sea salt
  4. 1/2 tsp pepper
  5. 1/2 tsp garlic powder
  6. 1/4 tsp chipotle chili powder
Burrito Assembly
  1. 4 large tortillas of your choice (I like the Ezekiel Sprouted Grain Tortillas), warmed through
  2. 1 can organic black beans, heated in a saucepan
  3. 1 avocado sliced
  4. A bag of mixed greens (or greens of your choice; spinach or arugula would be great here)
Caramelized Onion
  1. Heat a medium sauté pan over med-high heat. Add the olive oil to the pan and warm through. Add the sliced onion and season with a pinch of salt and pepper. Caramelize for about 15-20 minutes or until browned. Add the balsamic vinegar and sauté another 3-5 minutes and set aside.
Coconut Lime Brown Rice
  1. In a large sauce pan combine the rice, 2 cups of water, 1/2 cup light coconut milk and a pinch of salt and pepper. Bring to a boil and then reduce to a simmer and cover. Cook for about 10 minutes or until the rice has absorbed all the liquid. Add in the rest of the coconut milk, lime juice & zest, and more salt and pepper to taste. Mix in the cilantro and set aside.
Herb Tomatillo Sauce
  1. Preheat the broiler on high. On a rimmed baking sheet place the tomatillos and garlic cloves and broil for about 5-7 minutes or until a slight char is made on the top of the tomatillos. Set aside to cool.
  2. In the bowl of the food processor add the cooled tomatillos, peeled garlic cloves, basil and cilantro. Pulse to combine. Add the honey, soy sauce, red pepper flakes, rice wine vinegar, salt and pepper and pulse to combine. While the food processor is running slowly add in the olive oil through the feed tube to emulsify and set aside.
Sauteed Shrimp
  1. Heat a medium sauté pan over medium heat. In a large bowl combine the shrimp, olive oil, salt, pepper, garlic powder and chili and toss to coat. Add the shrimp to the pan and cook for about 3 minutes. (The shrimp cook rather quickly so be sure to cook them about 1.5 minutes on each side). Set aside when finished.
Burrito Assembly
  1. Warm the tortillas over an open flame. Spread the coconut-lime brown rice on the bottom of tortilla. Add the grilled onions and the warm black beans. Top with a few green leaves, shrimp, and a few slices of avocado. Spoon the herb tomatillo over the top (don’t be shy with sauce). Wrap up the burritos and serve immediately.
Notes
  1. I often eat burritos sans tortillas and serve it bowl style! Be sure to serve it with your favorite hot sauce!
HONEYED HOME http://www.honeyedhome.com/

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Fresh Fig & Cambozola Flatbread

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Since it is summer, and it is hot, my blog posts, meals, and entire kitchen have been put on the back burner (or better yet, not on a burner at all…just forgotten about entirely). It seems to be fresh fruit and cold salads all around our honeyed home for this particular time of year. Although, there is one upside to this season’s climate, and it is a good one at that. It just so happens that an average temperature of 80º in your home isn’t exactly ideal for comfort, but transpires to be the pinnacle temperature for bread dough. That is why I was determined to make my next post all about the perfect process of raising dough. I honestly adore the entire experience and believe that making bread is truly a satisfying art. The evolution of the bread dough is incredible to watch and really makes you feel that you have made something worth recognizing. 

My first flatbread dough was made from Sara and  Hugh Forte’s book The Sprouted Kitchen. She makes a flatbread with pears and arugula that is just divine and includes fascinating detail about the dough rising technique. This recipe is inspired by hers in that book, which I am telling you, you must buy (if you haven’t already). I am completely obsessed with Cambozola cheese these days and have been pairing it with fresh fig slices on cheese plates at home. I decided that two are such a perfect pair that they needed to be incorporated on another level. I hope that enjoy this as much as we did. 

*If you do not have the time and resources available for homemade dough, please feel free to purchase the already made pizza dough from Trader Joe’s. This option is perfect for times when you are in a pinch, but please remember to grill on a grill pan before adding toppings to ensure that the dough is cooked all the way through. 

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Fresh Fig and Cambozola Flatbread

Serves 6
A sweet and savory grilled flatbread with fresh figs, caramelized onions, & creamy blue cheese!


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Prep Time
3 hr

Cook Time
8 min

Prep Time
3 hr

Cook Time
8 min

Flatbread dough
  1. 1 tsp active dry yeast
  2. 1 tsp honey
  3. 1.5 cups unbleached AP flour
  4. 1.5 cups whole wheat flour
  5. 1 tsp sea salt
  6. 1 TBSP fresh thyme leaves
  7. 2 TBSP extra-virgin olive oil
Toppings
  1. 1 TBSP extra-virgin olive oil
  2. 1 yellow onion, sliced thin
  3. 1 TBSP balsamic vinegar
  4. sea salt & black pepper (about 1/2 tsp each)
  5. 10 fresh figs, stems removed and sliced thin
  6. 2-3 TBSP fig jam
  7. 7 oz Cambozola, crumbled & rind removed from all sides (or any other blue cheese you like)
  8. 2 TBSP flat leaf parsley, chopped
Flatbread dough
  1. 1. Put the active yeast in a small bowl with honey and 1/4 cup of warm water. Let sit for 10 minutes and you should begin to see the yeast bubbling a bit. Mix the flours, thyme leaves, and salt in a large glass bowl. Add the yeast mixture and olive oil to the flour mixture and combine. Add 1 cup warm water and knead the dough with your hands until it is smooth. Brush the dough with a bit more olive oil and cover the bowl with a dish towel and let sit for at least one hour. The dough should rise and double in size.
  2. 2. Once the dough has risen, punch the dough to remove the air pockets and knead it a couple more times. Put the dish towel back over the bowl and let it rise for another hour.
  3. 3. This time, divide the dough in 2 parts and roll into balls and place them back into the bowl and cover with a dishtowel to rise for another hour.
  4. 4. After the dough balls have risen for the third time, preheat your grill pan to a medium-high heat. Roll the dough balls out on a floured surface as thinly as possible. Pay no mind if they are not perfectly rectangle, the more imperfect they look, the more rustic and homemade it appears.
  5. 5. Place onto the heated grill pan and grill for about 1.5-2 minutes on each side and there are visible grill marks. Set them aside on wire racks to cool before adding toppings. Preheat the broiler. (I only used one of the flatbreads for the toppings since it is just my husband and I. I put the other grilled flatbread into a ziplock bag and then into the freezer to use at a later time.)
Toppings
  1. 1. Caramelize the onions when there is about 25 minutes left for the last rise of the flatbread dough. Heat 1 TBSP of extra virgin olive oil over medium heat. Add the thin onion slices and sprinkle them with the salt and pepper. Sauté for about 15 minutes or until nice and golden in color. Add the balsamic vinegar to the pan and sauté the onions and vinegar for another 3-5 minutes. Turn off the heat and set the onions aside.
  2. 2. Spread the fig jam in a thin layer all over the grilled flatbread (make sure to go all the way to the edges). In an even layer, top with the caramelized onions, Cambozola crumbles, and fresh fig slices. Place the flatbread on a baking sheet and broil for 5 minutes. The cheese should be melted, the figs caramelized, and the dough thoroughly cooked through. Place on a wire rack to cool slightly for about 3 minutes and prevent the dough from being soggy.
  3. 3. Top the flatbread with fresh flat leaf parsley, slice, and serve immediately!
Notes
  1. *This recipe makes 2 grilled flatbreads, each of which can be cut into 10 slices. Since it is only myself and my husband, I put the other grilled flatbread into the freezer for a later use. The toppings were enough for the 1 flatbread. If you are making both flatbreads, then I suggest doubling the topping recipe.
  2. *Make sure that the active yeast is not expired and that the 1/4 cup of water is not too hot (not above 100 degrees). Do not add the salt directly to the yeast, make sure to add it to the flour mixture first. Hot water and salt both kill yeast so be sure to avoid both of those things and you should be in good shape. The yeast is dormant until the warm water and honey is added, so make sure it does begin to fizz and bubble before adding the flours. Keep the bowl in a warm and dry place when the dough is rising (78-80 degrees is about the perfect temperature to allow for proper rising).
Adapted from Sprouted Kitchen’s Cookbook- Grilled Flatbreads with Pear, Arugula, and Goat Cheese
Adapted from Sprouted Kitchen’s Cookbook- Grilled Flatbreads with Pear, Arugula, and Goat Cheese
HONEYED HOME http://www.honeyedhome.com/

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Peaches & Cream Overnight Oats

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Holy moly. I feel as though my house picked itself up and we moved to the tropics. The humidity out here in Southern California is ridiculous these days. The marine layer has settled in, “June Gloom” as we like to call it, and is spreading a blanket of mugginess all over us. When the weather becomes sticky I usually want to eat out for every meal. I definitely do not want to turn my oven on. I made that mistake the other night. I had a sweet tooth (totally normal) and decided to bake some cookies. I was sweating, bad, and while waiting for the oven-timer to save me from the purgatory I sent myself to, I almost pulled the plug before they were ready (not normal). Also, my husband and our dog stared at me with “help us” eyes, like I had held them hostage in a furnace. Thank God I had cookies to gift as a peace offering for my unintentional mistake. 

There are a few things I have learned that quickly remedy this whole “hot, muggy, humid, blazing” summer season thing that we are currently embarking on. I have ascertained several tips to enjoy cooking and baking without subjecting myself to the extra heat of stove. The most significant question is; how can we make our favorite hot meals become our favorite cold dishes? This question alone inspires so much creativity and soon you will be serving your famous tomato bisque as your newly favorite gazpacho. Or, your beloved cheesecake recipe with a no-bake twist. That is why this recipe exists. Overnight oats, cold oats, bircher muesli, or swiss oatmeal are all names to describe the same cold breakfast that we have all come to know and love. There are so many spins on the classic and our beloved morning porridge has changed from the piping hot version we yearn for during to winter, to the chilled adaptation to cool us off in the summer. A perfect way to start your mornings during the sunny season. 

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Peaches & Cream Overnight Oats

The perfect summer breakfast! Cold oats in almond milk w/ a maple peach compote!


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Prep Time
10 min

Total Time
12 hr

Prep Time
10 min

Total Time
12 hr

Single Serving of Oats
  1. 1/2 cup organic, gluten free, rolled oats
  2. 1 TBSP chia seeds
  3. 1 TBSP flax seeds
  4. 3/4 cup organic unsweetened vanilla almond milk
  5. 2 TBSP yogurt (your favorite; I like plain goat’s milk yogurt)
  6. 1 TBSP almond butter (your favorite nut butter, I use Justin’s Maple Almond Butter)
Maple Peach Compote (about 8 servings)
  1. 6 ripe peaches; chopped
  2. 1 lemon, juice & zest
  3. 1 tsp vanilla
  4. 1 TBSP organic maple syrup
  5. 1 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/8 tsp sea salt
  8. 1/8 tsp black pepper
For the Maple Peach Compote
  1. 1. In a large bowl combine chopped peaches, lemon zest and juice, vanilla, maple syrup, cinnamon, ginger, salt and pepper. Stir to combine and then mash the peaches releasing their juices but leaving some of them whole for texture. Place compote in an air-tight container and use for 7-10 days. (This is your chance to get creative; serve with overnight oats, ice cream, yogurt, granola, pancakes or waffles!)
For the overnight oats
  1. 1. Whisk the milk, yogurt, and nut butter in a small bowl. In an air-tight container or mason jar with lid add the oats, flax seeds and chia seeds. Pour the milk mixture into the oat mixture and store overnight in the fridge.
  2. 2. In the morning, layer the oats with the peach compote. I usually add more almond milk for a creamier cereal. Top with fresh berries and toasted almonds and enjoy!
Notes
  1. Feel free to use any milk, yogurt, or fruit that you love! This dish is super versatile and incredibly delicious!
Adapted from My New Roots- Bircher Muesli w/ Spiced Strawberry Sauce
HONEYED HOME http://www.honeyedhome.com/

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