What's Up - Your guide to what's happening in Fayetteville, AR this week!
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march 27-april 2, 2022 What's up! 47 try these recipes Satisfying meat-free meals Lose the meat, but not the flavor, with these meatless masterpieces Butternut Squash Tacos Ingredients • ½ butternut squash - peeled, seeded, and cut into 1-inch cubes • 2 tablespoons vegetable oil, divided • 2 teaspoons red pepper flakes • 2 cloves garlic, chopped • 1 (15.5 ounce) can black beans, drained • 1 teaspoon cumin • 1 teaspoon chili powder • 1 pinch salt • 1 yellow onion, chopped • 1 red bell pepper, chopped • 8 (6 inch) flour tortillas • ½ cup chopped green onions • ½ cup chopped cilantro • 1 lime, sliced Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet. 3. Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven. 4. Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes. 5. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes. 6. Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas. 7. Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime. Cook's Note: Prepare 1 box Mexican or Spanish rice according to directions on the box, and add to the onion and red bell pepper mixture in step 5 if desired. Alternatively, flavor fresh rice with lime and cilantro and use that to top tacos instead. Courtesy allrecipes.com Shrimp and Edamame Dumplings Ingredients • 1 cup frozen shelled edamame (green soybeans) • 1/3 pound large shrimp - peeled, deveined, and cut into 1/3- inch pieces • ½ cup finely chopped bok choy • 1 egg white • 1 tablespoon minced fresh ginger root • 1 tablespoon soy sauce • 1 tablespoon sesame oil • 1 clove garlic, minced, or more to taste • 1 teaspoon salt • 2 tablespoons water • 36 dumpling wrappers • ¼ cup peanut oil, divided • 1 cup water, divided • ½ cup low-sodium soy sauce • 1 tablespoon sesame oil • 1 green onion, sliced • 2 teaspoons white sugar • 1 tablespoon rice vinegar • ½ teaspoon red pepper flakes, or to taste Directions 1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the edamame, place a cover on the saucepan, and steam until just tender, 2 to 6. 2. Place steamed edamame in a food processor; blend until smooth. Transfer edamame puree to a large bowl. 3. Stir the shrimp, bok choy, egg white, ginger, soy sauce, 1 tablespoon sesame oil, garlic, and salt into the edamame puree. 4. Pour about 2 tablespoons water in a dish. 5. Scoop about 1 teaspoon of the shrimp mixture onto the center of a dumpling wrapper. 6. Wet the edge of the wrapper with water, then fold over to create a half-moon shape; pinch edge to seal. 7. Place the finished dumpling on a lightly floured baking sheet and cover with a damp towel; repeat with remaining wrappers. 8. Working in batches of 6 to 8 dumplings, heat about 1 tablespoon peanut oil in a large skillet over medium heat. Pan-fry dumplings until crispy on one side, about 2 minutes. 9. Flip dumplings and cook for 1 more minute. Add 1/4 cup water to the skillet and cover. 10. Steam dumplings until shrimp are bright pink and no longer transparent in the center, about 4 minutes more. Repeat with remaining dumplings. 11. For the dipping sauce: Whisk low-sodium soy sauce, sesame oil, green onion, sugar, rice vinegar, and red pepper flakes together in a shallow bowl until sugar has dissolved. Note: You can add a drop or two of half and half to the food processor with the edamame, if you have some, or one tablespoon of olive oil to make the mix a bit creamier. You can make an all-veggie version with edamame, spinach, bok choy and mushrooms. Bulgur Chili Ingredients • 2 cups water • 1 cup bulgur • 1 tablespoon olive oil • 2 cups shredded carrots • 1 large onion, chopped • 1 green bell pepper, chopped • 1 red bell pepper, chopped • ½ jalapeno pepper, seeded and minced • 2 cloves garlic, minced, or more to taste • 5 cups reduced-sodium tomato juice • 2 (16 ounce) cans kidney beans • 2 (16 ounce) cans black beans • 1 (28 ounce) can petite diced tomatoes, undrained • 1 (8 ounce) can low-sodium tomato sauce • 2 tablespoons chili powder • 2 tablespoons taco seasoning • 1 ½ teaspoons ground cumin • ¼ teaspoon cayenne pepper • ¼ teaspoon ground black pepper Directions 1. Pour water and bulgur into a saucepan. Bring to a boil; cover and simmer until tender, 12 to 15 minutes. Drain off excess water. 2. Heat olive oil in a large pot over medium heat. Add carrots, onions, green bell pepper, red bell pepper, and jalapeno pepper; cook and stir until softened and starting to brown, 5 to 10 minutes. Stir in garlic; cook and stir until fragrant, 1 to 2 minutes. 3. Stir cooked bulgur, tomato juice, kidney beans, black beans, diced tomatoes, tomato sauce, chili powder, taco seasoning, cumin, cayenne, and pepper into the pot. Bring to a boil; reduce heat and simmer until flavors combine, 20 to 30 minutes.