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So you’re on the playa and you think “god damn, all I’ve had is smoothies for the last two days, I want something filling, but oh MAN is it hot and I don’t want to cook anything. I could go over to that bacon camp, but they make you do some crazy shit for bacon. What am I to do?!”

That’s where burritos come in.

We decided to cook burritos and freeze them so our camp could easily have hand-held portable meals.

Ingredients

Quinoa

Rice

Beans

Lentils

Tempeh

Veggies

Sauces (Peanut, Salsa, Curry, Pesto)

Cheese

Quantity

We planned to have a burrito per person every other day for the 8 days of the burn. With 15 people that’s 60 burritos.

We ended up making 110. Oops?

Size matters

We bought “burrito sized” tortillas. And we estimated 1/2 cup of grains, 1/2 cup of protein, and 1/2 cup of veggies per burrito. We ended up doing about 1/5 cup of each to fit in these TINY ASS tortillas we bought. Overall I think this is a good idea. Your appetite goes down on the playa, so having smaller portions (and more burritos) is a good things.

Process

We used this spreadsheet to know how many of each type (rice/quinoa, tempeh/lentils/beans, peanut/curry/pesto/salsa, cheese/no-cheese) to make: http://d.pr/KzgL

We ended up with a kick ass assembly line by the end.

Jessilyn alternated between the grain/proteins/sauces according to the spreadsheet. She put in veggies. Then passed it off (on a plate) to Jeremy who rolled it, added cheese if the spreadsheet so, wrapped it in foil and marked it.

The marking system went like this. 4 letters. [GRAIN] [PROTEIN] [SAUCE] [CHEESE]

So QTPC is Quinoa, Tempeh, Peanut, Cheese. RLO is Rice, Lentils, pestO, no cheese.

Cooking at the burn

The burritos will be frozen, so how we will enjoy our handheld meal?

We plan to thaw out a days worth of burritos every other day. You can eat them cold (if you want to be boring).

OR you could fry them in a pan on the camp stove for 5 minutes (with a bit of butter/oil) and have the most fucking delicious thing ever!

Delicious!

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Breakfast Burrito

Quick breakfast post (from iPhone, so forgive the photo quality).

3 eggs, way more Italian seasoning than I meant to, nutritional yeast, a bit of cinnamon and salt

Yunnan!

[dubstepfordinner]

Roasted Roots and Dog Days

Dubstep: Dog Days Are Over (Produce & Destroy Dubstep Remix) - Florence + the Machine

Dinner: Roasted Roots

Our good friend Chelsea was in town, prompting us to put some more time into cooking than we have for the past few weeks.

Radical Roots: Local eats this time of year means roots roots roots! Yams, beets, onions, potatoes, apples all cut an inch thick. Put in a 9 x 13 pan. Lovingly top with olive oil, apple cider vinegar, rosemary, garlic, herbs de provance, salt and pepper. Use your hands! No cook like a messy one! You can dress these veggies up how ever you want, so experiment with all kinds of spices.

Roasted in oven at 400o with water added occasionally to help cook the veggies quicker.

This take about an hour, which gives you plenty of time to check out some thoughts on radicalism! Radical, which sounds much like one of our favorite veggies the radish, really means to grasp at the roots. Here are some good reads for while your veggies simmer.

Top with parmesan, walnuts and love!

Tempting Tempeh: Start this at the beginning of cooking to give the tempeh time to soak in the juices. Score the tempeh (Make shallow cuts in both sides) then place the tempeh in the marinate. Marinate in: olive oil, worcestershire, apple cider vinegar, spicy mustard, spicy seasoning of your choice. Fry the tempeh in a medium hot pan with oil until golden brown and crispy.

Quaint Quinoa: Cook up some quinoa as quick as you please. (Reminder for myself: quinoa is 2:1 water:quinoa) Then add in salt, apple cider vinegar, rosemary, diced garlic, walnuts and chopped kale!

Enjoy this meal with friends, family or some one you just met! Good luck in all your cooking endeavors! Love!

Beautifully cooked and written and contributed by Chelsea.

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Discovery - Refix Dubstep by REFIX

red, yellow, purple beets

beet greens

onions

miso

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I Dream of Dragons (Dubstep Original) by Retrotation

eggplant

broccoli

onion

pintos

tempeh

chard

almonds

nori

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## Aerodynamic Experimentation I wanted to make a quick lunch and get back to my TO DO list on this fine Saturday afternoon. I ended up turning my lunch into a fun little experiment. ### Dubstep: Aerodynamic (Produce & Destory Dubstep Remix) Classic Daft Punk track remixed with some solid dubstep vibes. ### Dinner (aka Lunch): Experiment? A big part of learning is trying ridiculous things. And since I'm trying to learn and have very few pre-conceived notions as to how different foods and spcies should go together, I try some weird/fun stuff sometimes. **Veggies** Chopped some carrots and eggplant and let them fry for a while. Got wild by mixing a ton of sauces in there: balsamic vinegar, worstesher sauce, tamari, and some leftover red wine we had sitting in the kitchen. Red wine took a long time to simmer down which let the veggies get nice and cooked. **Eggs** Scrambled some eggs with a ton of cinnamon (too much came out of the container). I think I have yet to cook a single meal that doesn't involve cinnamon. Yummy. Mixed in a few tablespoons of a jar labeled "italian seasoning" that one of my roommates had put together. Poured the scrambled eggs into the middle of the pan Cooked and stirred until the eggs looked done. **Yummus** One roommate made beet hummus a while ago and it's been in our fridge for a while. It's delicious. Put some of that on top of the bowl so it wasn't as dry. **Results** Amazingly good! The italian seasoning and the wine were the most noticable flavors. But everything blended together to form a whole collage of tastes that you could sense in combination without really knowing what you were tasting.

[dubstepfordinner]

Beagle & Benny: Salade Nicoise & Limit to Your Love

Winter is coming! So we had to do one of the summer-y dishes from The Humble Beagle as part of our imitation humble beagle series.

Dubstep: Limit To Your Love (Benny Benassi Remix) (Live)

Great live dubstep-inspired track from Mr. Benassi, an old timer on the electronica scene. Has some good drum-and-bass sections. Need the dancable vibes to keep us warm as the fall weather is starting to hit here in Oregon.

Dinner: Humble Beagle Salade Nicoise

Salad

Ingredients: Yukon gold potatoes, kalamata olives, cherry tomatoes, scallions, sautéed garlic cloves, feta, roasted tomatoes, a few nicoise olives, chantrelle mushrooms

Quantities? Who needs quantities. Just use whatever feels right.

Vinaigrette

2/3 cup olive oil

1/3 cup red wine vinegar

1/4 cup balsamic vinegar

4 tablespoons dijon

1/2 teaspoon sea salt

1/2 teaspoon pepper

a tiny pit of agave syrup

Mix quantities until it tastes as you'd like. Ari (the owner of the Beagle) gave us the mustard hint.

Bread spread

We got some Cottage Grove Farmhouse Bakery bread: Garlic Basil Parmesan. Om nom!

For a spread, we just used some leftover spicy tasty bits from the rest of the meal, which I suggest you do as well.

For us, that meant...

Ingredients: olive oil, a bunch of sautéed garlic (that we got from the huge olive bar at Market of Choice, roasted red peppers, a few kalamatas, red wine vinegar, dried basil, sunflower kernels, some of the leftover olive brine (liquid the olives are chillin' in), some water.

Blend! We used a magic bullet (pretty handy for small blending jobs).

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Fruit Smoothies

Yumm! Delicious end-of-summer dog-days-are-over smoothies!

Dubstep: Dog Days Are Over (Produce & Destroy Dubstep Remix)

Florence + The Machine - Dog Days Are Over (Produce & Destroy Dubstep Remix) *FREE FULL SONG* by Produce and Destroy

Chill song for desert.

Desert: Fruit smoothies!

Ingredients: 1/2 of a canatloupe, 2 carrots, 1 large apple, 1 clementine, few hazle nuts, yogurt and cinnamon on top

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Peachy!

Dubstep: Aydio's 'Deltitnu' (Dubstep Remix)

Some extremely light dubstep vibes for this light dessert.

Aydio's 'Deltitnu' (Dubstep Remix) by Retrotation

Dessert: Peachy

In the spirit of keeping this a high-deliciousness low-barrier blog, I think all this post needs a list of...

Ingredients: Nancy's non-fat yogurt, 1 fresh peach (sliced), raisins, drizzling of agave syrup

[dubstepfordinner]

Dinner: Humble Beagle Black Bean {Beet} Burgers + Eleanor Rigby + 4Centers Remixxx

With our favorite black bean burgers from the Humble Beagle in mind, we make our next Beagle inspired meal by combining unexpected root vegetables and fresh organic ingredients while we dance step by dubstep to the Beatles in a kitchen of purple burgers and sweet potatoes fries.

Dubstep: Eleanor Rigby + 4Centers Remixxx

Eleanor Rigby (4centers Dubstep Remix) by CamelbackMusic

Dinner: Black Bean Beet Burgers with Sweet Potato Fries

Burgers

Ingredients: 3 cups Black beans, 1 onion, 2 green bell peppers, 3 cloves garlic, oregano, cumin, vinegar, 2 cups kale, 1 cup beets, 1/2 cup rolled oats, cornmeal, olive oil

Prepare the black beans. This will take a few hours, so you could default to canned. Add plenty of extra cumin, garlic, onion powder, balsamic vinegar and salt at the end of the recipe to make them sing. They are ready when you can't stop sneaking bites between other steps in the meal. Afterwards we sauteed the kale and beets until soft, say, 10 minutes. In a bowl we blended these with the finished beans and oats, adding a bit more oats to bind. Next, form patties to fit your bread and dredge in cornmeal/masa flour. Heat enough oil to coat the pan and fry the patties for a few minutes per side, then set aside on a paper toweled plate.

Fries

Meanwhile, Jeremy was chopping up one sweet potato from the Farmer's Market into long strips, coated them in some olive oil, and added spices of ground rosemary-garlic, sea salt, black pepper, paprika. At 450 in the oven, let them bake for 20 minutes. We were so excited about making our own burgers that we neglected them for an hour. Oops. Still delicious, just slightly charred.

Toppings

Ingredients: 1 Onion, 1 Portabello mushroom, mixed greens, and 1 heirloom tomato from Sundance and dijon mustard to top.

Slice onion into rings, mushroom into {mustache shaped} slices and tomato into slices as well. Sauté the onion and mushroom on med-low in some olive oil then balsamic vinegar until translucent.

With the corneal-crusted burgers still hot from the pan, we placed them onto honey-wheat buns with mustard, tomato, mushroom, and onion slices.

These purple patties were sandwiched between mindfully chosen bread, toppings, and cozy next to the baked fries. This is the superlative veggie burger! It kept us smiling through the next few lunches afterwards.

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Dinner: September Salad +Retrotation Poppyseed

POPPYSEED v2.0 by Retrotation

Light dinner of fruits, vegetables, and nuts all within reach from family and friends accompanied by this Poppyseed sound in between bites.

A bed of local organic spinach supports:

Dried cranberries courtesy of Monica from the DC activism trail

cucumber, thinly sliced from my family's garden

sauvignon blanc wine grapes from my family

Honeycrisp apples, chopped

Almonds sprinkled in the center

This sweet salad is dressed with a bit of Annie's Raspberry Vinaigrette and a splash of balsamic vinegar to enhance the tang of the grapes and cranberries with the mild almonds and cold cucumbers. A bright, thoughtful meal that carried me into the warm September evening.

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Spicy Garlic Veggies + Intro (Minnesota Remix)

Quick post today. Simple (and delicious) meal for dinner.

Dubstep: Intro (Minnesota Remix)

Electro house track from Minnesota with some dirty dubstep vibes thrown in throughout. The energy pairs well with this dish.

Dinner: Spicy Garlic Veggies

Ingredients: sweet potatoes, yellow squash, zucchini, kale 

Steamed veggies for the first time. Gave the sweet potatoes a bit longer than the others. Only had the kale in there near the end. God, I love kale. Such a superfood.

Decided to experiment with putting spices in the water boiling under the veggies to see what would happen. Went with couple teaspoons of curry powder and lemon peper. Came through a moderate amount in the flavor of the veggies. Fun trick! Yay experimenting!

Sauce

After considering a sesame-based sauce, and a red wine vinegar-based sauce, I eventually found an interesting sauce in the fridge to use as a base: hoisin garlic. Mixed in more curry power and lemon pepper. Then I added in a teaspoon of sriracha. Then Jessilyn said it needed more. And I added 2 more teaspoons. Which was probably too much, in retrospect. 

Put the veggies over brown rice. Drizzled the delicious sauce. Sliced up our heirloom tomatoes to compliment the spicy flavors. Paired it with a Sierra Nevada Pale Ale.

Good overall dubstep-infused dish. Way too much spicy though. Next time I'll add it slower and taste it after each addition instead of being quite as crazy-adventurous.

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Humble Beagle Pizza + Fleet Foxes Grooves

Welcome to Dubstep for Dinner! A blog documenting an adventure in learning to cook and an exploration in music. Jessilyn and Jeremy are your guides on this adventure. We'll see who joins us along the way. 

Get ready for some tasty eats and filthy tunes.

Dubstep: Fleet Foxes

Fleet Foxes - Mykonos (Barbaric Merits Foxtronic Dubstep Remix) by BarbaricMerits

I've been browsing for "easy listening" dubstep on Hype Machine. This is by far the best track out of the dozens I've heard. Fleet Foxes have a sweet place in my heart from many good memories. Enjoy this while you read about the on-nom bites.

Dinner: Minted Tempeh Garlic Pizza

This is the first item in our new project to imitate all of the items on the menu at our favorite restaurant: The Humble Beagle Pub here in Eugene, OR.  

We decided to start by imitating the Lamb Pizza, which reads on the menu as: spiced ground lamb, red onions, sauteed spinach, fresh mint and garlicky greek yogurt.

As we're vegetarian, we substituted lamb with multi-grain tempeh. We didn't know much about the details of the recipe, so in keeping with our exploration of cooking by doing the most random things we can think of, we just guessed at each step of the process based on what our tongues told us.

Crust

Home made rosemary dough crust! This tasty chemical experiment brings dormant yeast to life when contacted with warm water. The yeast feeds on the honey and sugar in the flour, releasing bubbles of CO2 that allow the crust to rise. Taste and texture? Both divine! Exciting spice additions of ground rosemary, garlic, and pepper were stirred into the flour before mixing the dough. 1 cup of cornmeal brings the perfect balance to the stretchy glutinous wheat flour. This dough rose perfectly in an hour to become a delicious bed for our toppings.

  Toppings

Ingredients: 1 red onion, 1/2 cup of spinach spinach, 1 cup-ish tempeh

We sauteed all of the toppings in olive oil before we put it in to bake. Lots of time for the onions, medium time for the tempeh, 1 minute for the spinach. Cooked the tempeh in some balsamic vinegar and soy sauce to give it some more flavor.

Sauce

Ingredients: 1/2 cup organic Nancy's plain yogurt, ground salt and pepper, juice of half a lemon, 3 cloves of garlic, dried oregano, basil, and thyme.

Blend it all together (we used our Magic Bullet). Oh my gosh! The garlic bite pairs SO well with the creamy-ness. I wanted to eat whole spoonfuls of it even though the garlic bite was so overwhelming.

Dill would be fantastic next time.

Putting it all together

Ingredients: mint, goat cheese, more seasoning

We brushed the crust with olive oil and covered it in a very high quality seasoning mixture that Isha brought over: thyme, oregano, garlic powder and black pepper.

Place all the toppings on. Add fresh mint at whatever quantities feel superb to you. We added some more uncooked spinach at this point. Partially because we had cooked the onions too long, and partially because the other spinach had shrunk so much in the frying pan. Added a moderate covering of goat cheese.

Baked it at 350 until the crust was brown underneath. It was probably 15 or 20 minutes, but I don't remember--I was too busy bouncing to the dubstep.

Drizzled the delicious, biting garlic yogurt sauce over the top.

Closing thoughts

Holy wobble bass, batman! This is the second most delicious thing I've ever been a part of preparing. Every bite held so much intention and love. The mint and the garlic shone through and complimented all the other flavors. Took a long time to prepare, and that's the beauty of it! More time to hang out with the 6 people who all independently decided to drop by the house that night.

The dope track by Barbaric Metrics and this dope pizza belong together.

And there you have it folks. Let us know in the comments if you ever try to make this. I'd love to hear what adjustments you make. Go crazy!

Thanks to Ari and everyone at the Beagle for producing some of the most delicious love-filled food in town and inspiring this dish. Expect more imitation humble beagle dishes in the future!

Also, future posts might be shorter, just involve photos, include whole recipes, involve fewer or less cooks, or any other adjustments we feel like. Keeping possibilities open just like we do with our food.