Burritos, Chickens...But not chicken burritos

I want to tell you about a very good butternut squash and black bean burrito that I fixed for dinner the other night, but first: a chicken update.

In a bitter twist of chicken irony, Polly, the lone survivor of the massacre and former picker who was rehabilitated when I chucked a tennis ball at her, is being picked.

Ugh.

See that bald spot on the right bottom part of her backside?
Also, see that chicken on the right? I love how it looks like she's
about to take flight. In actuality it's the butt of another chicken.

Dear Readers, I ask you: when is enough enough? Should I give up my chicken dreams and sell the whole outfit coop, stock, and barrel? Because I just don't know what to do. NO ONE is earning their keep by laying any eggs around here. I CANNOT figure out who is doing the picking because I've never seen any of the four new chickens (who I call Natalie, Blair, Jo, and Tootie) be anything but scared of Polly because she is the queen bee and is rude to them (pecking at their heads and chasing them from the corn I throw on the ground, for example).

And even if I did see somebody pick at her I'm not sure I could pick the perp out of a lineup because:

Can YOU tell these birds apart?

I know it's all very entertaining but I just don't know if I can do it anymore. These girls better start laying some eggs STAT so I can remember why in the world I put up with this nonsense. 

And just so ya know? I did have to rub Vicks Vapor Rub on a chicken butt AGAIN the other night, and it didn't seem to do a dang bit of good. 

Let's move on to a happier topic: Butternut Squash and Black Bean Burritos.

We had an absolute bumper crop of butternut squash in our garden this year. It was fantastic! I planted seeds from a squash I bought at the store, and the plants went absolutely nutso. Do you know how expensive butternut squash is? You see it at the store and you're all, "Oh, 99 cents a pound! That's not so bad!" and then you roll over to the register and the sucker weighs 4.75 pounds and you pay almost five bucks for your squash! They are HEAVY. 

When someone in this house asks what veg we're having with dinner, it's a pretty safe bet it's going to be butternut squash in some form: roasted, mashed, soup, and now in a burrito. 

And this is after we've been eating the crop down for a few weeks!
Good thing that these squash last a good long time.

I saw this recipe on Pinterest and, (drum roll, please): I actually made it! This doesn't happen often. If you don't already follow me on Pinterest I suggest you do so: I pin fabulous, gorgeous-looking meals that I'm sure would be delicious if only I'd remember to make them. (Here is my Pinterest page, if you are so inclined: http://pinterest.com/sshobbs/boards/)

This recipe is courtesy of the vegan recipe blog Oh She Glows, which I was already aware of through Angela's Green Monster Movement site of delicious spinach smoothies. (That's right, I said spinach smoothies. Look into it!)

Since I have SO MUCH squash on hand, I was eager to try these babies out, and they did not disappoint. Drew liked them, and I'm sure Kate would have too if she hadn't been "in a mood." I even packed them in Drew's lunch the day after!

So, here's the recipe. Check out Angela's blog for many more great vegan recipes and pretty food. Enjoy!

Black Bean and Butternut Squash Burritos

Yield: 4 burritos or 3.5 cups of filling

Ingredients:
1 medium butternut squash, peeled, cubed, & roasted
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)

1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.

2. Cook brown rice (for directions, see here)

3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.

4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.

5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.

6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.

********

Workout of the Day

Focus T25 Rip't Circuit

Why does a 25-minute program wear me out so bad? I suspect it's because Shaun T is some sort of evil genius.