It’s been a week! Sheesh!
Is there something in the air?
Even Elmo wasn’t prepared for the emotional turmoil The Internet ™️ had in store. We’re tired, Elmo! Governments are still funding genocide. Inflation is still inflating. The girlies wont stop buying Stanley cups. And I’m starting to think joining a throuple might be the only viable answer to surviving the housing crisis!
When the world is sort of a dumpster fire, let us find comfort in the ✨small things✨ or the glimmers of the world. It might sound trite, but it matters, alright?!??
Tay’s glimmers of the week include: getting the last rugbrød at Working Culture Bread, the amount of parmesan Meeks put on this salad, seeing a SWAN at the lake *googles the spiritual meaning of swans,* and Facetiming with her v pregnant pal who also has a pet pig. Pepperanne, we love you! 🐽
Meeks’ glimmers of the week include: also drooling over the amount of parmesan he fit on that salad, a nice ass sun rise bike to work (cute!), and visiting his best pal in Van for the weekend.
Coming to you in a beans cooks, soon ☝🏼
Share with us in the comments (peep the Substack App, y’all!) your glimmers of the week. Maybe we can start a cute-ass thread of things that made us smile 😚
For food this week (almost forgot this was a food-stack), we have some yums! As per usual! What else is new!
Some faves include the shredded tofu tacos (the possibilities of shredded tofu is kinda mind boggling) and the recipe of the week — our fave flav — burrata on a bed of dilly beans with crispy fried onions! This is a salty, creamy, herby dish, that’s high in protein and quick to dish!
HUGS!
xo, Tay & Meeks
Monday: Veggie Bun, Cha know? (It’s called Bun Cha) from East by Meera Sodha
Tuesday: Shredded tofu tacos (generic tacos, shred and fry the tofu with a chiptole sauce of sorts)
Wednesday: Shiitake pho from East by Meera Sodha
Thursday: Dilly beans ‘n’ burrata (our fave flav of the week!)
Friday: We’re out on a date!
Saturday: Fresh biang biang - rip ‘em up noods from Bon Appétit
Sunday: green fregola from More is More by Molly Baz
Hot tip: don’t have one of the above cookbooks? Give the good old google a spin, you might be surprised by what you can find!
Fruit & Veg 🍓🥬
Shallots
Green onions
Garlics
Red onion
Dill
Red cabbage
Chilis
Limes
Scallion
Watercress
Cilantro
Mint
Shallots
Ginger
Leeks
Shiitakes
Yu choy
Dill
Jalapeno
Spinach
Dairy 🥛🧀
Burrata
Oaxaca cheese
Sour cream
Plain yogurt
Pantry 🥫
Black eyed peas or similar
Shelled edamame or fava beans
Vermicelli
Salted peanuts
Big can of diced tomatoes
Salsa
Veggie stock
Wide rice noodles
AP flour
Fregola or pearl couscous
Sesame seeds
Breads 🍞
Tortillas
Protein 💪
Tofu
Black Beans
Refried beans
OSS (Oils, Spices & Sauces) 🍯
EVOO, salt, pepper
White balsamic vinegar or similar
Soy sauce
Maple syrup
Chili powder
Tajin
Star anise
Cinmin stick
Shaoxing wine
Black bean paste
Rice vinegar
Dilly Beans ‘n’ Burrata.
Any recipe that calls for burrata is in instant yes in our books. I mean, milky cheese that gets on everything? Add an ooze of olive oil, and this bean salad becomes borderline sensual. Bonus: It’s a quick-ass meal to make for 2, or a showy side for 4.
Ingredients
Fruit & Veg 🍓🥬
4 shallots (thinly sliced)
bunch o’ green onions (sliced)
4 garlics (sliced or minced)
1 red onion (small-sh diced)
bunch o’ dill (fine chop)
Dairy 🥛🧀
1 burrata (I found 4 small ones, very good portion sizes)
Protein 💪
2 cans black eyed peas or similar
OSS (Oils, Spices & Sauces) 🍯
EVOO, salt, pepper
0.5 cup white balsamic vinegar or similar
Approach
Sizzle them shallots
Add 0.5 cup EVOO to a pot and get it warmed up on medium (pot should be big enough to hold all the beans and onions at once)
When the oil is ready, add the thin shallots and let them have it! Stir to break them up and coat in oil, but then only stir every couple of minutes to get some nice frizzle
When they’re the colour you like (brown or dark brown), take them out of the oil (save the oil!) and onto some paper towel. Sprinkle a little salt over them
Onions like crazy, your eyes will burn
Dice up a small red onion, a bunch of scallions, and the garlic.
Add the onion and scallion to the oil with some salt, stir every so often for 8-10 mins
Drain and rinse the black eyed peas
Add the garlic for another 2 mins
Saucy.
Add in the white balsamic, beans, a little more salt, and loads of pepper.
Stir every so often until this is warm/hot all the way through
Take this off the heat, or put it into a serving bowl.
Set it up
Tear up the burrata on top. It could get a little messy but that’s ok!
Add some of those crispy shallots
Munch!
Post-Recipe Thots
This is a huge recipe for us. Really, really great flavours and it’s such an approachable cook. This will be featuring on many busy weekdays.
Love the protein of it, and lots of allium veggies are always tasty. Next time, we’ll likely put it over a bed of greens for some extra freshness. Perhaps some tomatoes on toasted bread as well.
This one is a little bit salty for me, but just barely. Next time I’ll hold the salt from the dressing and adjust with the flaky stuff afterwards if needed.
Where we live, this recipe is very affordable except for the burrata. A little ricotta or cottage cheese is a nice sub.
How’d that recipe go? Share with others what the flip happens when you replace olive oil for ranch — we love to hear it! 🙃