Because recipes were made to be broken when you’re broke.
My main inspiration for this recipe: Zucchini “Meatballs”
I had on hand:
-2 yellow squash (getting on the verge of being soft)
– 2 cups leftover white beans
– salt,pepper,Italian seasoning,garlic
– oat flakes
-tri color rotini from the food pantry
– a jar of spaghetti sauce (pretty sure also from food pantry)
– canola oil
I shredded the squash and let it drain some of the moisture off. I started to mash the beans but it was too chunky so I kinda pureed it with water in the blender. I combined the bean paste with the squash and seasoned HEAVILY (like, really… I put so much garlic and Italian herbs in it). I added an egg to bind it, then added the oat flakes to make it less mushy. I have no idea how much I added. I think it’s just one of those things you have to gauge depending on how moist your mixture is. My goal was to get it solid enough to form balls but not too dry that they crumble.
I coated a baking pan with oil , then formed the bean-squash mix into balls and placed them on the pan. I drizzled oil on top then baked at 375 for about 20 minutes, turning them over about half way.
My super carnivore husband liked them and I think it was thanks to the heavy seasoning. He did describe it as tasting like “falafel in ball form” but he made it sound like a good thing. Maybe I’m onto a new fusion here.
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Because recipes were made to be broken when you’re broke.
My inspiration and guidance for this recipe came from Feasting at Home’s recipe for Butternut Mole Enchiladas.
The ingredients for the original recipe are:
To start off, I had one lonely butternut squash and a can of black beans, so in my mind I had the basics and I could wing the rest.
I did not have:
- tortillas of any sort
- tomato sauce
- garlic cloves
- chipotle chilis or adobo sauce
- cumin – JUST finished the last of what I had
- coriander -HILARIOUS considering the amount I grew last summer. Guess that means I have to grow even more this year
- dark chocolate squares
But I DID have:
From the food pantry –
- the aforementioned butternut squash
- 1 can of black beans
- 1 can of crushed tomatoes
- an onion
- peanut butter
- garlic powder
- colby-jack cheese
- tap water; clean,flowing, and free of contaminates
- soy sauce
- a packet of “Mexican” spice mix
- an assortment of other dried peppers and chili powders
- salt & pepa
- a partial bag of ghiradelli dark chocolate chips that my daughter’s boyfriend gave to her for her birthday with strawberries. I took a handful that I thought about equaled 2 oz. Shhh. Don’t tell her.
Enchiladas are not really enchiladas if you don’t have tortillas, so while the squash was roasting, I threw together 2 cups flour,3/4 c water,1/2 tsp salt, and 3 tbls oil in to a bowl. My youngest likes to do the kneading part (and he doesn’t even have to be reminded to wash his hands first anymore!). The dough doesn’t need to be kneading too well like yeast bread would. Just about a dozen tosses. After letting it sit for 10-15 minutes, kiddo divided it into 8 little balls. He was my “flattener” ,rolling the balls into something that looked tortilla shaped. I use a cast iron skillet to cook them in a little bit of oil. I’m probably terrible at explaining this but I bet if you go to youtube, someone has a video of how to make them.
Ahhh…like this! Although they use lard in their recipe. And I don’t have a nice tortilla warmer like that. I never even knew I wanted one until right now.
I followed the recipe for the Quick Mole Sauce substituting crushed tomatoes for tomato sauce, garlic powder for cloves (1/8 tsp for every clove), and the seasoning mix & spices in lieu of chipotle chilis. I used peanut butter instead of tahini which I thought was going to be super weird but it turned out awesome. I omitted the soy sauce entirely because my soy-sauce-hater daughter was looking over my shoulder and I knew I wouldnt get away with even a dribble of it in there.
A delicious mess on a plate.
For those who don’t know their squash varieties, this is butternut. One of my kids isn’t a fan of squash but she’ll eat (and like) butternut if it’s in something. It’s versatile and has a pumpkin-ish taste…but different. Sweeter.
If you like the work I do here at Poor as Folk, please consider being a supporter at Patreon! Your support will keep content on the blog free and available to all on the internet as well as help me develop printed publications. Donate here: Poor as Folk on Patreon
Lunchy links. Writing this as I’m eating leftover tabouleh and fish. Yum
20 Protein-Packed Black Bean Recipes | Brit + Co..
Good tomato growing tips for you newbies out there.
Tabuj Ka is watermelon rind chutney.
Tarbuj Ka Chutney
4 cups watermelon rind, fruit and outer green skin removed
and cut into 1 /2 “ pieces
1 cup apple cider vinegar
3/4 cup sweetener
1/4 cup minced fresh ginger
1 Tablespoon minced garlic
salt and pepper to taste
*This chutney pairs well with a spicy main dish.
Feels like I have ages before watermelon season here.
I haven’t even put mine in the ground.
If you’ve never listened to Leo Kottke, check him out. He’s one of the most underrated (or maybe just unheard of) guitar players out there. I love listening to him while I’m getting stuff done around the house.
These would be an awesome alternative to meatballs. The recipe is ~HERE~
If you’re using unseasoned breadcrumbs, I would probably add some basil & oregano to the mix.
via Beautiful Pictures Of Healthy Food.