"Wishes cost nothing unless you want them to come true." ~ Frank Tyger
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
This week I am not doing what I expected to be doing. I fell at our grandson's baseball field last Saturday on our way to the parking lot to head to the zoo... turns out I broke my arm/wrist and fractured my pelvis in two places! So... I am moving around at the pace of a slug and am having surgery tomorrow to have a plate added to my wrist... ~sigh~ ...now both my wrists will match!RECIPE OF THE WEEK
Loved this avocado bean wrap from Eating Well... liked it even better as left overs the next day. Used wonderful Prairie Breeze cheddar.
CREAMY AVOCADO and WHITE BEAN WRAP
- 2 tablespoons cider vinegar
- 1 tablespoon canola oil
- 2 teaspoons finely chopped canned chipotle chile in adobo sauce
- 1/4 teaspoon salt
- 2 cups shredded red cabbage
- 1 medium carrot shredded
- 1/4 cup chopped fresh cilantro
- 1 15-ounce can white beans, rinsed
- 1 ripe avocado
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons minced red onion
- 4-5 8-10 inch whole-wheat wraps or tortillas
Wisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
Assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto the wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor who cooks