
Welcome to Don’t Shoot the Food, a semi-regular series where I combine my love of gaming with my love of cooking and eating.
In June my wife and I will celebrate 15 years of marriage and in October we’ll celebrate 20 years as a couple. Truly this is more of an accomplishment for her than me as while she’s easy to deal with, being married to a man-child, perpetually stuck somewhere around ten years old can’t be any picnic. That being said, one advantage I do have in the whole “ease of life” area is that while I’ll eat practically anything, my wife is somewhat of a picky eater.
Now, I don’t blame her for this. Her mom is not a great cook and seems to object to flavor based on some sort of deep seated religious belief, so my wife wasn’t exactly raised in a home that perpetuated a love of food. She had to eat blood sausage for Pete’s sake. I’m lucky she wants to eat anything. Unfortunately, her pickiness, which has improved greatly over the years, is also combined with a general squeamishness around meat. My wife enjoys a good cheeseburger, she just prefers to think that the sandwich grows on a bush somewhere. I think that, for the most part, she’d prefer to be a vegetarian except for the whole part about not liking to eat cooked vegetables. Raw is fine, but if they’re cooked, I have a very limited menu to choose from and they have to be prepared so as to retain their rigidity. In the grand scheme of things, not a big deal, but when you factor in the fact that my son is also not a big meat eater, it makes coming up with vegetarian fare that still provides protein something of a challenge.
Now, part of what makes cooking a challenge is that I get bored easily both with eating and with preparing. My family is pretty content to eat the same things but I’m not. I realize this just makes things harder on myself, and at times the result of my experimenting is a dinner that only I enjoy, but it’s a small price to pay for amassing a great collection of tasty dishes. At the end of the day, I love to cook, but I really love to eat and not just eat, but eat a bunch of different things, so I’m ok with making extra work for myself.
A couple of weeks ago I came across a recipe in Cooking Light for a pita sandwich that used white beans as the base and had all sorts of chopped up vegetables, all in a lime based dressing. What the hell, I thought, let’s give this a try. Strangely enough, my wife absolutely loved it. I mean, she could not stop talking about it, wanted me to make it when my mom and sister come (my sister is a full on vegetarian) and said I should write it up “in your little food column”. So here we are, a few days after her birthday, so I figured in honor of her recent celebration of yet another year survived on our glorious planet, I’d write it up.
Before we continue though, I have to give a very public and very big “Thank You” to No High Scores reader and community member dranore. Dranore has, for the past three weeks, made the dish in the column, taken an excellent photograph of said dish and then incorporated the photo into the logo for the post. Take a look at the last three columns and you’ll see what I mean. He doesn’t have to do this but I’m glad he does so I wanted everyone here to not only know about his work, but also to know how much I appreciate it. Dranore, thank you so very, very much.
Enough yapping! Let’s eat!
Southwestern White Bean Pita Pockets – Cooking Light
The biggest hurdle to this dish is that it involves a lot of chopping. It’s not hard, but it can be time consuming. You will need a food processor for this one as you’re going to be making a hummus of sorts, just using white beans and lime juice instead of the usual chickpeas and lemon juice. The nice thing about the sandwiches is that you can use whatever vegetable toppings you want. The next time I make this I may fry up some corn and summer squash and see how that tastes. The other nice thing is that the leftovers keep well so if you have extra, your lunch for the next day is taken care of.
Ingredients
Make four sandwiches.
1. 1 1/2 tablespoons lime juice, divided – Doesn’t have to be fresh. You’re not making a Key Lime pie or anything.
2. 4 teaspoons extra-virgin olive oil, divided
3. 1/2 teaspoon ground cumin
4. 1/4 teaspoon salt, divided
5. 1/4 teaspoon ground red pepper
6. 2 (15-ounce) cans white beans, rinsed, drained, and divided
7. 1/2 cup diced plum tomato – I couldn’t find a plum tomato that didn’t look like it had been worked over in an alley so I used grape tomatoes and just cut them in quarters to make 1/2 cup.
8. 1/4 cup diced red bell pepper
9. 1/4 cup diced seeded peeled cucumber
10. 3 tablespoons diced red onion
11. 1 tablespoon chopped fresh cilantro
12. 1 small jalapeño pepper, seeded and minced – Be careful here. You don’t want to get that oil on your fingers and then rub your eyes. Ouchie!
13. 2 (6-inch) pitas, cut in half
14. 4 Boston lettuce leaves
15. 1/2 cup crumbled queso fresco – This should be in the refrigerated section of the grocery store with the fresh salsa and tortillas. Mine came in a wheel and you just break off pieces and crumble it in the sandwich. The cheese has a really nice, somewhat salty flavor. You could go with feta cheese if you can’t find the queso fresco, but definitely try and get the real deal as it’s a damn good cheese.
16. 4 lime wedges
Cooking Steps
1. Combine 1 TBL lime juice, 2 tsp oil, cumin, 1/8 teaspoon salt, red pepper, and 1 cup beans in a food processor. Run that sucker until the mixture is smooth. Stop to scrape it down the sides as needed. I couldn’t get mine totally smooth, so don’t worry if there are some small bits. You just don’t want huge bean chunks.
2. Put the rest of the lime juice, oil, salt and beans into a large bowl. Add the tomato, bell pepper, cucumber, red onion, cilantro and jalapeño. Toss it all to get it good and mixed up.
3. Open a pita half and put about three and a half tablespoons bean mixture into the pita half. Add a lettuce leaf, about 3/4 cup vegetable mixture and two TBL crumbled cheese. Serve with a lime wedge.
That’s all there is to it. Again, it’s time consuming only because chopping everything takes time, but other than that, it’s really easy and just the thing for the summer months when it’s hot and you don’t want to cook. These ingredients would also travel fairly well if you want to get your picnic on.
As much as I have complained about it in the past, I wouldn’t trade my wife’s pickiness for anything in the world as it has caused me to grow as a cook and seek out new dishes, like this one. In any good marriage, each person pushes the other to get them to grow as a person, so it only makes sense that would extend to the kitchen as well.
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