Avocado and edamame farro

Joe was at a meeting this evening so I was on my own for dinner, and was pretty excited about making a quinoa and veggie-loaded dish without eye-rolls and groans. Unfortunately, when I got home tonight I found that we were out of quinoa. The horror!! Luckily, we had farro, which as it turns out was a great substitute. Farro is incredibly high in protein and fiber, and just a really good base for flavors, a soft fluffy grain when cooked but with a slight crunch.

This recipe comes from, once again: Two Peas & Their Pod, and takes about 25 minutes total.

(There are a number of modifications from the original recipe but mostly because I forgot to add the cucumber and hate following directions properly, especially when I am cooking for one)

All the grains and the greens

All the grains and the greens

INGREDIENTS 
1 cup farro (rinsed and cooked according to the package)
3 cups water
1/2 cup shelled and cooked edamame
1 ripe avocados, pitted, peeled, and cubed
2 green onions, chopped
Salt and black pepper, to taste

Toss with (I did not actually measure, full disclosure):
1 tablespoons rice wine vinegar
1 tablespoon sesame oil

DIRECTIONS
1. Rinse farro and then add to a pot with water. Bring to a boil over medium heat, then set to simmer and cover until light and fluffy. Then drain extra water.

2. Add veggies and toss with dressing. Add salt and pepper to taste.

Now I’m ready to go lift some weights with all this protein! Just kidding.

Tres frijoles tacos

image1After a long weekend full of delicious foods, including turkey and traditional side dishes, and feeling so full I thought I might die…(my “hollow leg” failed me this time) I was ready to cook a hearty but not heavy meal when we returned home on Sunday. Rather than going for my traditional comfort food, chili, I stumbled across a recipe for three bean tacos from one of my favorite recipe blogs, Two Peas & Their Pod.

Like any traditional taco, the juice from the seasoning is the best part. I loved that this recipe took all of those flavors, soaked up in the beans. The result was a protein-packed meal, that was filling but not pain-inducing, thankfully!

Two Peas quotes 20 minutes for the cook time and they aren’t kidding. Finally, a quick and easy meal for those busy work nights.

INGREDIENTS:

olive oil (to coat the pan)
1/2 red onion, diced
1 yellow bell pepper, diced
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1/3 cup chopped cilantro
1/4 cup lime juice
2 tablespoons Taco Seasoning (I used El Paso; mix according to package)
10 Old El Paso Stand ‘n Stuff Taco Shells (These shells are ideal because they are sturdy and keep the filling in)

Toppings:
Shredded cheddar cheese
Chopped vine tomato
Sliced avocado
Lite sour cream

DIRECTIONS:

1. Cook taco shells according to package.

2. In the meantime, in a large pan, heat olive oil over medium high heat. Add onion and peppers and sauté. (The recipe calls for 5 minutes but it was more like 3 before the pepper started to brown a bit). Add the rinsed beans, cilantro, lime juice, and taco seasoning. Cook until heated thoroughly and sauce is mostly soaked up.

image2

I love the colors of the beans and peppers

3. Place bean filling inside of taco shells. Add desired toppings.

The only thing I might change next time is to include sliced black olives for some added salty flavor. Although the recipe calls for 10 tacos (this is how many come in the package) it was a lot of filling for just 2 of us. We ate 3 tacos each and took the rest of the filling over rice for lunch the next day. The beans were a combination with the rice and made for an equally delicious lunch! Definitely looking forward to making this one again.