Sometimes, I think, I bite of more than I can chew. And I know exactly what that looks like, since my 2YO regularly has so much food shoved in her mouth that she can’t close it. Not only is it bad for digestion, it’s downright unattractive. Anyway, I digress.
“When stress levels rise, when distress appears, when tragedy strikes, too often we attempt to keep up the same frantic pace or even accelerate, thinking somehow that the more rushed our pace, the better off we will be….One of the characteristics of modern life seems to be that we are moving at an ever-increasing rate, regardless of turbulence or obstacles.”
So, I’ve done it again. This time though, it’s not at all food related. Well, not really. I’m just extra busy with my kids. It’s wonderful and I am so grateful we’ve made the choices we have, but it’s putting pressure on areas that previously had a little wiggle room. Throw in teething (two in three days – really?) and a traveling husband with funerals to attend to and soccer for my 5YO, and well, something had to give.
I think most of us intuitively understand how important the fundamentals are. It is just that we sometimes get distracted by so many things that seem more enticing.
What had to give, sadly, has been my creativity and fancifulness in the kitchen. Dinner has become more of a 50-yard dash (and I use 50 because that’s totally a kid race and I’m totally falling back on kid food) than a loping 10K. (Marathons are pre-kid, let’s be fair.)
“My dear brothers and sisters, we would do well to slow down a little, proceed at the optimum speed for our circumstances, focus on the significant, lift up our eyes, and truly see the things that matter most.”
~”Of Things that Matter Most“, President Dieter F. Uchtdorf
So we’ve been eating a lot of oatmeal at breakfast (my kids actually cheer when we do, so I don’t feel guilty), I’ve been baking this bread (I know it’s not vegan – can you still love me?) and making fresh vegetable sandwiches with garden fresh cucumbers and tomatoes and onions and carrot butter – YUM!, eating Chef AJs dressing on plain Costco greens day in and day out, putting a bunch of stuff in a slow cooker and calling it soup (and then throwing it out when it’s terrible), and shoving more and more green beans from the garden into the fridge with a prayer that I’ll eventually deal with them.
And then on a whim, I resurrected these flautas. But I made them better. And had fresh tomatillo salsa (I’m sure that post is to come…someday). And then we had them again three days later. Quite simply, they were happy, healthy, kid-friendly, and super-fast if you use canned beans. And if you cut things small, you can shove a lot of veggies into them without anybody caring. Mind you, the recipe is totally loose on how you put together your filling. I think the most important part is baking at 425 for 12-17 minutes.
2-3 cans black or pinto beans, drained & rinsed OR 4-5 c. cooked beans
½ c. diced onion
½ c. water
A splash of whatever salsa you have on hand
Add to small saucepan and cook down until creamy and beans start breaking down (help them along with a bit of mashing – you’ll feel better as you do it too.
1-2 c. diced vegetables (peppers, onions, summer squash, carrots)
In another pan, quickly sauté your diced vegetables in a bit of oil or water, just so they’re tender. Then add vegetables to the bean mixture with ½ to 1 c. leftover cooked grains if you have them, and let it all cook until it’s nice and mashy.
Divvy the filling up between 8 tortillas and roll them up. Put them on a cookie sheet, brush lightly with oil, and bake at 425 for 12-17 minutes, depending on how big they are.
Enjoy with guacamole (the best!) and salsa.
And now, I’m going to bed.