Recipe from EatingWell.com

I definitely debated on posting this recipe, because, honestly, it wasn’t very good.  It wasn’t inedible or anything, just not something I would ever make again, or suggest for you to make.  But then I thought, well, I didn’t technically follow it to a ‘t’, and maybe someone can take the basic premise, and make some really great out of it.  Or – maybe if I followed the exact directions, it would’ve been good.

So here goes!

My changes:
I couldn’t find the chipotle chili in adobo, so I used their suggested substition of ground chipotle and cider vinegar.
No red cabbage – I just bought one of those bags of preshredded coleslaw mix (with cabbage and carrots).
Finally, my cilantro went bad.  So I threw in some dried rosemary (it’s what I had).  I honestly don’t think this made that much difference in the grand scheme of things, but who knows?

Now to the recipe.

Creamy Avocado White Bean Wrap
Ingredients:
2 T cider vinegar
1 T canola oil
2 t finely chopped chipotle chili in adobo (or a pinch ground chipotle and a dash cider vinegar)
1/4 t salt
2 c shredded red cabbage (I did the bagged coleslaw mix)
1 medium carrot, shredded (skipped this – carrot in the coleslaw mix)
1/4 c chopped fresh cilantro (threw in some dried rosemary)
1 can white beans, drained and rinsed
1 ripe avocado
1/2 c shredded sharp cheddar
2 T minced red onion
4 whole wheat tortillas or wraps (8-10 inch)

Directions:
Whisk together the cider vinegar, oil, chipotle and salt.  Mix in the cabbage, carrot and cilantro.  Set aside.

In another bowl combine the white beans and avocado.  Use a potato masher to or fork to mix well.  Mix in the onion and cheddar.

Spread 1/4 of the bean/avocado mixture onto a wrap, then top with 1/4 of the cabbage mixture and roll.  Repeat with remaining ingredients.

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Blah… I really wanted this to work. I used this recipe from A Year of Crockpotting. Everything seemed like it was going well, until I removed the towel the next morning to see it was still in complete liquid form. Thicker, but still liquid. Although it did definitely smell like yogurt.

Check the link for the full recipe, but the gist of it is that you add 1/2 gallon whole milk to a crockpot. Set on low for 2 1/2 hours. Unplug and leave it sit for 3 hours (don’t remove cover.)

After 3 hours mix 2 cups of the warm milk with 1/2 c plain yogurt, then mix into the crockpot. Cover crockpot with a heavy towel and let it sit, still unplugged, for 8 hours.

When you remove the towel, you should have yogurt! Unlike me. :/

One of the cooking boards I frequent said the milk may have been too hot when I added the yogurt, so I’m going to try this again, but I’ll check the temperature before adding the yogurt. It should be at 119 or lower.

I don’t have any pictures or anything. It basically looked like milk. Not very exciting.