Nando's Copy Cat Beanie Pita

I really enjoyed my time in Ireland, but as an 85% vegetarian I struggled to find food that appealed and wasn't fish and chips (I love fish and chips, but I cannot handle eating it every day.) I have really relaxed my picky eating ways in the past few years, but I still don't eat most meats other than fish and poultry. I felt a little off the first few days in Dublin, so I stuck to porridge and cheese sandwiches, but when I finally felt better and had traveled back and forth the width of the country, I was starving for a 'real' meal.

Then I noticed Nando's. I thought I heard of it somewhere. Then I overheard some people complimenting the food. I scoped that menu and put it on reserve for when A joined me in town. 

Oh my god. Joyful tastiness in a warm pita! Lemon-y pepper-y chicken wings! Cider! It was the best meal I had eaten in days (no offense to Irish cuisine, really) and I could have eaten another round almost as soon as I had finished my first.

A few days later, we did go back. It was still amazing - too bad there isn't full Nandos in the U.S. (and none whatsoever near us)! But they do have locations in London and we'd be there shortly! It seemed so simple, except for one little thing: the price. I consider Nando's a kind of upscale fast food restaurant and while it was very good, each of our two meals were well over the money I had spent on food for the three days' prior meals in total. On vacation that's fine, but what about the rest of the time?

Challenge Nando's Beanie Pita Re-creation was born. 

...and in the second go around, I created something that came pretty close and satisfied all hungry parties:

Seasonal plates! There's moose hiding under there.

What you need for Copy-cat Nando's Beanie Pita:

2 Trader Joe's garden variety veggie burgers (light green package)

2 pitas of your liking (I used Trader Joe's 'pocketful of fiber'

Handful or two of mixed greens (I used a variety of red cabbage, romaine, carrot shreddings)

A bit of cheese, cheddar or colby jack both worked nicely

Mayo

Sriracha ('cock') sauce

1. Cook the veggie burgers to your liking. Put the pitas in the oven to warm.

2. When cooked, chop up the veggie burgers and divide them evenly between your warmed pitas, along with the sliced cheese and a generous helping of greens.

3. For the sauce (the most important step): mix together equal parts mayo (I used light) with the sriracha sauce. You can add more sriracha, depending on your taste for spiciness. 

4. Apply the sriracha mayo generously and serve some on the side for additional dipping (you're going to want it).

It's that easy! It may not be an exact replica, but it is very tasty, pretty healthy, and can be easily made in larger quantities. And there is definitely some more uses for that sriracha mayo...

Enjoy!

Look at that  pita, bursting with flavor.

2012: A Year in Review Part II

Notre Dame, Montreal

 And the year in review continues...

July

July was a whirlwind kicked off by a slightly less successful honeymoon to Breezes Curacao...which had stopped being a Breezes resort a few weeks before we arrived, but failed to truly clarify that. (See my fruitless attempt for rumination here). But hey, it’s the Caribbean and we’ve been on more ridiculous trips together, so we had a great time. And I only got sunburned once.  

Of course, burn or no burn I came home to a new boss, but that is another story...

August

To continue with the run of nearly 30 weekends of booked activities, we went camping two weekends back to back, NYC, and then to a wedding. At a campground. Well actually, I should say a Maine wedding, but not the Martha Stewart variety. More the logger camp variety. After being un-invited to the rehearsal dinner and left to dogsit with my parents, we made our own fun and I got to marvel at how fat my ex-boyfriend had gotten...and how much taller my wife is than him :)  

September

I turned 27 in September and in honor of this late 20’s milestone, I actually got to spend time in Canada when it wasn't far side of the moon cold. I love Montreal and we've been as a couple several times, hotwire hotel hopping our way through every neighborhood of the gorgeous old city. We spent the long weekend with the McGill froshers and their parents, explored the Mile End neighborhood and the distant side of Mont Royal, ate true Montrealler bagels, and had afternoon tea in Birk’s Cafe.  Birk’s sits in the middle of a lovely baroque jewelry store often described as the “Tiffany’s of Canada”. In contrast to my times in Tiffany’s 5th Ave, Birk’s was quiet, refined, and the salespeople did not stalk you excessively.  Combined with a beautiful afternoon tea spread and excellent service, it was a perfect birthday event.

Antwerp, Central Square

October

I studied abroad in Amsterdam six years ago this January. It was a life-changing experience that brought me to myself, this career, and this lifestyle. I was unbelievably excited to return and even more so to show April every nook and cranny of a city that clings still to my heart. But I was anxious - anxious to see something I treasured as a memory as a living, breathing, changing organism. More so, I found so much of myself there, I was afraid to look again after several years of relatively settled being.

Going back was like having never been gone. I knew every street and canal, my grocery vocabulary was sufficiently impressive for my easily impressed wife, the rhythm of the city came back as if I had only been gone for the weekend. I still loved everything, beautiful and dingy.

We also spent a day in Antwerp, further insuring my belief that Belgium may be one of the nicest places on earth.

November

I am thankful for my wife, family, and friends, civil rights, the State of Massachusetts / the City of Boston, weekend brunch, BBC 4 documentaries on youtube, Top Gear, amazon prime shipping, and my electronic kettle. If you could see this thing, you'd understand.

December

Orlando, FL, Curacao, NYC, Montreal, Amsterdam, Antwerp, Minnesota: it’s been quite the trip both literally and figuratively and as I peek semi-anxiously over the edge into 2013, I do hope to have a few minutes to rest...but I guess I’ll do that when I’m older.

Red Light District at Rest

Amsterdam Again

I studied abroad in Amsterdam, the capital of the Netherlands during my junior year of university. This past week was my first trip back to a place that influenced so much of my life: my career path, my political / social outlook, and my desired lifestyle. Being back was almost like never having left.

After the jetlag and the imminent post-holiday depression wear down, I will write more about our trip and what to do, see, and eat in Amsterdam (and a good day trip plan to Antwerp)!

Snackles: Baked Macaroni & Cheese

Macaroni and cheese is a comfort food I denied myself for years, since dairy often equaled 'fattening' in my head. Nowadays I feel good feeding my woman tasty treats and she's most happy if I'm sharing, so everything in moderation. This is easy and so wonderful and makes great lunch the day after (if any survives that long).

Baked Macaroni & Cheese (adapted from the Better Homes and Gardens recipe)

2 cups cooked pasta (penne or fusili work well)

1 tablespoon butter

1 tablespoon flour

Black Pepper

1 1/4 cup milk (I always use skim, lactose-free since that's what we keep in the house)

2 cups shredded milk (A mix is best: this batch has colby jack, sharp cheddar, swiss & guyrere)

1/2 to 1 cup of cracker or bread crumbs (I used ritz)

A sprinkling of Parmesan cheese

1. Cook and drain the pasta.

2. While the pasta is cooking, melt butter completely and add flour and pepper; stir until well mixed.

3. Add the milk all at once and stir until it begins to thicken and bubble.

4. Add cheese and stir until completely melted and smooth.

5. Toss well drained pasta in cheese sauce, coating all pasta evenly.

6. Distribute cheesey pasta into a square 8"x8" glass baking pan.

7. Sprinkle crushed crackers or bread crumbs on top; add a dusting of parmesan for extra cheese goodness.

8. Place baking pan into a 375 degree oven and bake for 10-15 minutes or until the top of the dish has browned lightly and is bubbling.

And enjoy!

Final Product!