Crave Wednesday: Nuevo Cubano

I'm not going to lie, I was definitely ready to come home from Yosemite.  Not because Yosemite isn't wonderful and beautiful, because it is.

But "vacationing" is hard enough with 2 little guys.  Add in a bunch of inlaws and well, a week can seem like a year.

I was also looking forward to spending some time with just my guys, who I completely adore.  And without worry of every parenting move being scrutinized.   We decided to head home via the Eastern exit of the park.  Which meant a brief stop in Tolumne for burgers and ice cream!

The Tioga Pass is at the whim of the weather.  Which means it is often closed through the winter and into the spring.  But when it's open, during the summer, it provides a breathtaking scenic trip back home.  Traveling along the Sierra Nevada mountain range, dotted with lakes and cute little towns. 

We stopped in Lone Pine for the night.  If you look at the top left of the above picture you can see smoke - the result of a massive fire on the other side of the mountain.    The next day we were home!

Thatboy and I did something very smart at the end of this trip.  We took off another day from work, and sent the boys in to school/daycare.  That meant that when we got home we weren't scurrying to get ready for work, unpack, clean the house, and get groceries.  Instead, we had a child free day to do all of that at our leisure.  We even snuck in a movie. 

And I could get a little fancy with our weekday lunch, because we had the time.  I have fond memories of the day when I used to cook right before we ate, instead of prepping everything ahead of time.  Although I'm not really sure you can call making a sandwich cooking.  Does it count if it's heated on the stove?

There are certain sandwiches which I will always order when I see them on a menu.  At the top of that list is the Cubano, or Cuban sandwich.  The traditional Cubano has ham, cheese, and pickles, on a toasted roll.  It's heaven.   This pickle-free version is equally as enticing.  Not as salty as the original, it adds some sweetness with sliced mango, and some spice with a bean spread.   Something about it feels very grown up to me, which is probably why I saved it for a day alone with the other grown up in my life.  No kids allowed!

Nuevo Cubano (From Cooking Light)

2 whole wheat submarine rolls, cut in half lengthwise

1/4 cup chopped cilantro

juice of 1 lime

1/4 tsp chili powder

2 garlic cloves, minced

1 can no-salt-added black beans, rinsed and drained

4 oz thinly sliced reduced-sodium ham

1 peeled mango, thinly sliced

3 oz thinly sliced provolne cheese

 1 tsp olive oil

1.  Hollow out the top and bottom of the bread halves.  Combine the cilantro, lime juice, chili powder, garlic, and black beans in a food processor until almost smooth.
2. Spread bean mixture evenly on bottom halves of the bread.
3. Layer ham, mango, and provolone on top halves of the bread.
4. Heat 1 tsp olive oil in a large skillet over medium heat for 5 minutes.  Add sandwiches to pan.
5. Place a cast iron or other heavy skillet on top of sandwiches and press gently.  Cook 2 to 3 minutes on each side, or until the sandwiches are golden brown.

The Littlest Ranger: Carrot Soup with Chermoula

When we're with the inlaws, we rarely do things that are kid-friendly. Which is hard on my high-energy kids.  For instance, the only thing planned for the Yosemite trip was a grueling 14 mile hike, that my family certainly wasn't going to be joining in on.

So I started looking into things that we could sneak in during our trip that would entertain my youngsters.  The first thing I saw was a special Ranger-led campfire session.

A shuttle and short hike later and we were there!

The theme of the session was "campfires" and Thatkid learned all about the three elements that you need for a fire - fuel, heat, oxygen.

The kids learned about how fires can not only be harmful, but also helpful.  How they help to clear brush and debris so forests can grow.  As we wrapped up, the ranger asked if anyone had their Jr. Ranger sheets for her to sign.  I saw a bunch of the other kids bring up a sheet from the Yosemite guide, a guide I just happened to have with me.  I located the page and sent Thatkid up with the others.

It was the first step on his road to becoming a Jr. Ranger.  The sheet included a list of questions and activities for him to do, such as pick up trash on a hike, and ask a ranger who signed the Grant Act.  We spent the rest of the trip fulfilling his obligations.  When the sheet was complete, we made our way to the visitor center to turn in the form and get his Jr. Ranger badge.

What made it even more special was that he was sworn in by the very ranger who led the campfire session. 

She also gave us a couple other handouts to complete during the remainder of our trip, and so in addition to his Jr. Ranger badge, Thatkid also earned the Legacy Badge before we headed home.


One of the things I said to Thatboy during the trip is that I don't think trips should cater exclusively to the children.  We don't always do what they want to do.  Often they get dragged along, and that's okay.  But it's about balance.  The reason it's okay to drag them to things we want to do is because I also try to include things they want to do.  Which is not something I just do with kids.  When I plan vacations, I try to make sure there's something for every member of the trip. 

And I look for the same balance when I cook.  I don't cater to the kids.  Sometimes I serve meals that they are not interested in.  But I just as often make things I know they'll love.  Soup often falls in that boat.  Both the boys love soup.  And a carrot soup, with its creamy sweetness makes them very happy.   I added some chermoula to the top for the grownups.  Chermoula is a blend of herbs, spices, oil, and lemon juice.  Similar to a pesto, chimichurri, or gremolata,   It makes the soup a little less sweet, but I like the counterbalance.

Carrot Soup with Chermoula

2 Tbsp butter

 1/2 tsp ginger

1/4 tsp ground tumeric

1/2 tsp ground cumin, divided

1 onion, chopped

1 leek, white part only, chopped

8 carrots, chopped

1/4 tsp paprika

4 cups vegetable broth

2 cups cilantro

1 garlic clove, minced

1/4 tsp ground coriander

1/3 cup olive oil

Juice of 1/4 lemon

1.  Heat the butter in a large saucepan over medium high heat.  Add the ginger, tumeric, and 1/4 tsp cumin and sweat for 1-2 minutes.
2. Add the onion, leek, and carrots and sweat for 5 minutes.
3. Stir in the paprika and then pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 30 minutes.  Let cool and then puree with a blender until smooth.  Reheat and season to taste.
4. Put the cilantro, garlic, coriander, remaining cumin, olive oil, and lemon juice in a blender and blend into a smooth paste.
5. Ladle the soup into individual bowls, spooning a tablespoon of chermoula over each portion.

Crave Wednesday: Heirloom Tomato, Arugula, and Bacon Sandwiches

Coming from San Diego, we always enter Yosemite through the South entrance.  Which happens to afford the most beautiful view in the park.  "Tunnel view,"  so called because it opens up after you exit the tunnel into the valley, has an unparalleled view of the meadows, woods, and mountains, including Half-dome, the unofficial mascot of the park.

Filling our mornings with the Sugar Pine railroad means it's usually naptime during the drive into the park.  Last visit, Thatkid slept right through Tunnel view, even when we stopped and took pictures.  This year I feared the same would happen, except Thatkid woke up just as we exited the tunnel, and Thatbaby woke up as soon as the car parked.

Thatkid has rediscovered his camera, and spent the trip memorializing it himself.

Our days in Yosemite were very similar, we'd wake and go to breakfast, then head out for the morning for a hike.

Then we'd grab lunch, head back to the room for nap, and spend the afternoons at the pool before getting ready for dinner.

Thatboy and I joked on our first day that you can't be picky about food when you're camping.  And then we continued to complain to each other about food the entire trip.  We're spoiled.  At least we know it right?  Admitting it is half the battle!  Normally when we camp I plan meals, so we eat fairly well.  And when we go hiking at home, I make incredible sandwiches to bring with us.

Thatboy isn't a huge fan of tomatoes, the one exception is heirloom tomatoes, which he loves.  So if I'm making sandwiches, I always have to make sure we have heirlooms lying about.  The lucky thing about it being the end of summer is that heirloom tomatoes are plentiful and cheap.  And amazingly delicious.  Enough so that they can easily become the star of a sandwich - like this BLT I packed for our lunches last week.  I know, it's cheating because the closest we came to hiking last week was the hike from our cars to our offices, but like I said, we eat much better at home than we did in Yosemite.

Heirloom Tomato, Arugula, and Bacon Sandwiches (From Cooking Light)

2 Tbsp light mayonnaise

1 Tbsp minced shallots

2 tsps Dijon mustard

1/2 tsp minced fresh sage

8 slices sourdough bread, toasted

3 medium heirloom tomatoes, each cut into 4 slices

8 center-cut bacon slices, cooked

1 cup arugula

1. Combine mayonnaise, shallots, mustard, and sage in a bowl.
2. Spread mayonnaise mixture on each toast slice.
3. Top four the toast slices with 3 tomato slices, 2 bacon slices, and 1/4 cup of arugula.
4. Top with remaining 4 toast slices.

On the Road Again: Potato and Roasted Red Bell Pepper Soup

Life is very overwhelming right now.  As you may have noticed by the fact that my posting has been a bit more sporadic than usual lately. 

I don't think it helps that I have mountains of photos from our trip to Yosemite.  As I uploaded them on my computer I didn't even know how to begin organizing them for a recap.

But when things get overwhelming, the best tactic is to just go one step at a time.  And start at the very beginning.  So let's start at the beginning.  TMIL wanted to go to Yosemite to celebrate her 70th birthday.  Which isn't that unusual, since we go to Yosemite on an almost yearly basis anyway.  But a trip to Yosemite means a very very long car trip for us, so unsurprisingly I was not exactly looking forward to the trip.

But the trip up was surprisingly delightful.  Given the distance, we had decided to make the trip in two days, figuring we would rather check into a hotel late at night than try and navigate through the park in the dark.  But we somehow managed to avoid all traffic, pulling into town at lunch time.   Which meant we had time to grab a beer and lunch before spending the afternoon at the pool.

And since we had plenty of time before meeting with Thatboy's family, the next day we started with an adventure that had been a hit the first time we took Thatkid to Yosemite - the Sugar Pine Railroad.

Thatkid was almost 2 at his first visit and obsessed with trains.  Since Thatbaby is a bit younger, this was his first experience with a train.  He was fascinated.

The first time Thatkid heard the train whistle blow, he clung to me in terror.  He may have even started crying.  He was terrified of the train and his grip didn't relax for most of the train trip.  My brave second born didn't have this problem at all...until we got into the train.  Once it started moving, he frantically signed "ALL DONE" until he figured out what was going on.

The train wanders through the Sugar Pine Forrest, telling the history of the logging practices and the role of the steam train.  At the end of the line, it stops and there's time to explore before heading back.

Since we're old hat at this experience now, we knew to bring lunches with us, so after the train ride, we had a picnic lunch, complete with a huge bowl of watermelon.  And then we headed into the park...but you'll have to wait and see how that turned out!

If you want to know how behind I am, I'll let you know that the Yosemite trip was the first week of August.  It is now the first week of September.  It feels like a whole 'nother season already!  Partially because we're starting to get a taste of fall weather.  The mornings are no longer sticky and hot.  There's a cool chill in the air on our way to work and school.  Of course it's still 90 degrees by the afternoon, but baby steps, right?  Before long the whole day will have a crispness to it which marks my favorite time of year.  And soups like this will be warming the bellies of everyone around the nation.   Soup is another one of my tricks for when life gets overwhelming.  The basics are easy - cook vegetables, add broth, and continue to cook until you have soup.  This one requires the extra step of puree,  but it's well worth it.  Creamy potato soup is the perfect way to usher in fall nights, and the roasted red pepper reminds you that summer isn't quite over yet.  It's the marriage of seasons.

Potato and Roasted Red Bell Pepper Soup

4 roasted red bell peppers

1/2 stick butter

4 potatoes, peeled and cut into cubes 

1 onion, cubed

salt and pepper

2 Tbsp chopped fresh herbs

3 1/2 cups vegetable broth

1/2 cup milk 

1. Puree the bell pepper.
2. Melt the butter in a heavy saucepan. Add the potatoes and onions and toss them in the butter until well coated.
3. Sprinkle with salt and a few grinds of pepper.  Cover and sweat for about 10 minutes.
4. Bring the broth to a boil.
5. Add the vegetables to the broth and cook until the vegetables are soft, about 10 minutes.
6. Let cool, the puree the soup. Taste and adjust seasoning.  
7. Add milk until the desired consistency is achieved.  
8. Just before serving swirl in the red pepper puree and top with the herbs.

Yosemite Bits and Pieces: Thumbprint Cookies

Some of the highlights of our trip that didn't fit in anywhere else:

We came in from the South Entrance from  the park.  As usual, Thatbaby was asleep for the most beautiful views of our trip, but Thatboy and I were up.  I think this view is called "tunnel view" because it's what you see as soon as you exit the tunnel into Yosemite Valley.

We got to spend a lot of time with some of Thatbaby's favorites - the pool and his cousins.  He loves them both.  

Thatbaby's favorite part of the trip?  The BEEG BUHSH!  He wanted to GEET IN! everytime we saw one.  We shuttled around a lot of the valley, so he was a pretty happy camper.

We did dinner at the Ahwahnee Hotel one night.

Thatbaby got to make lots of new friends.  Like a real live wolf named Journey.

And the grandkids of Journey's owner.  He even got his first kiss (both from a wolf and a little girl).

On the way home we decided to take a bit of a longer route because it would give us more options for where to stay the night.  We ended up in Santa Maria as our stopping places.  Thatbaby loved the hotel room we were upgraded to which allowed him to run laps, sleep in his own very big bed, hide in closets, swim in pools, and hang out with frogs.

I love traveling with my boys, but it is exhausting.  When I get home, I need a vacation!  Or at least something sweet.  The last time I made thumbprint cookies, I swore I would never make them again.  But it's been almost 5 years, time to put on my big girl pants and try again right?  I mean, who gets beaten down by a cookie?   So I tried again.  And this time I won!  Perfect doughy cookies with sweet jam and a nice crunch.  I skipped the egg whites this time and used cornflakes instead of pecans.  I also put the jam in to begin with instead of waiting until the cookies were half baked.

Thumbprint Cookies

1 stick butter

1 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

cornflakes, crushed

jam

1. Preheat the oven to 350.  Cream the butter in an electric mixer.
2. Add the sugar gradually and continue mixing until well combined.
3. Add the eggs and vanilla and mix well.
4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.  
5. Add the flour mixture to the wet ingredients and combine thoroughly.
6. Refrigerate for 30 minutes.  Shape the dough into 1 inch balls.
7. Roll the balls in cornflakes and place on parchment or silpat lined cookie sheets.
8. Indent the center of each ball with your finger and fill with the jam.  Bake for 20 minutes.

The Land of Tall Trees: Pumpkin and Black Bean Tamales

Our last day in the park was the day we left.  We had breakfast with the whole family, and then went our separate ways.  We headed out toward the South entry.  When we had first got in, I leafed through the map and details and noticed a little blurb about the Mariposa Grove, a grove of big trees, like redwoods or sequoias.  The kind of big trees that you can drive a car through.

The kind of big trees that dwarf a man (or child on a man's shoulder).

We didn't do a lot of exploring, just a short mile hike out to one of the larger trees.

The setting is incredible, and Thatboy, who had never been before either, loved being surrounded by the super tall trees.  

Trees as high as the sky!

Thatbaby seemed to be more impressed by the "broken" trees.  The ones that were felled, or lying on the ground.  He continued to point those out throughout the hike.

For some reason he just wasn't as interested in the trees that seemed to stretch on forever.

It was a really great way to spend our last moments in the park.  Good weather, beautiful scenery, and an easy hike.

It was amazing to think about these trees being there for thousands of years.  The big one we hiked out to was between 1900 and 2400 years old. The fact that these trees have survived, growing and getting stronger is remarkable.  I mean, I can barely keep a houseplant alive!  I don't have much of a green thumb.  I have determined I have quite the knack for tamales though.  Which is almost as impressive as a thousand year old tree.  Because tamales are a true labor of love.  It's not so much that they're hard to make, but they take a lot of time.  The problem is, they are totally worth it.  I love tamales and what an easy meal they are, and how well they freeze.  They're a food Thatbaby will never turn down.  And a food that is incredibly versatile.  Years ago Thatmom got me a tamale cookbook and I've been playing around with different masa recipes and different filling ideas inspired from the ones in the book.  This is a vegetarian version made because I had leftover pumpkin from some muffins I made earlier in the week.  Because I made these right before we left for Yosemite, I could throw half of them in the freezer for an easy meal when we got home.

 Pumpkin and Black Bean Tamales

1 8 ounce package of corn husks

Filling:

1 can pumpkin 

1 can black beans, drained and rinsed

1 can chopped green chiles

4 oz goat cheese

Masa:

1 3/4 cup masa harina
1 1/4 cup hot water
16 oz ricotta

1/4 cup canola oil

2 tsp baking powder

2 tsp salt

2 cups cornmeal

3/4 cup vegetable broth

1. Completely submerge the corn husks in water and  soak for 12 hours. 
2. Combine the pumpkin, black beans, and chiles in a bowl and set aside.  (Keep the goat cheese separate)
3. Make the masa - Combine the masa harina and water, stirring until a soft dough forms.
4. Beat the ricotta, oil, baking powder, salt, and cornmeal in an electric mixer.
5. Add the masa and veggie broth to the ricotta mixture and beat until incorporated.
6. Make the tamales - place a corn husk on your work surface with the narrow end toward you.  
7. Pat 1/4 cup of masa into a 3-4" square in the center of the husk or foil. Spoon 1-2Tbsp of pumpkin mixture in a line down the middle of the masa square.  Place a little goat cheese on top of the pumpkin.  Fold the sides of the husk in, then fold the bottom up.  
8. Tear a strip off one of the husks and tie around the tamale.  
9. Place a steamer basket in a large pot over an inch or so of water and bring the water to a boil.  Stand the tamales up vertically in the steamer basket.  Cover the pot with a lid and steam for 15-20 minutes. 

VERY COLD: Turkey Tostadas

Thatbaby learned a new word while we were away - "very."  Now everything is very very hot (soup) or very very cold (the lake).  About that lake...

This trip was originally planned to celebrate TFIL's 80th birthday.  Obviously plans changed and the trip became a kind of memorial.  I'm not sure how long TBIL had been planning his "hike up Mount Hoffman" but a couple weeks ago he mentioned something to Thatboy about how he didn't think TMIL could handle it.   For some reason it seemed weird to me to ditch TMIL on a memorial trip for her recently deceased husband, so I volunteered to stay behind with Thatbaby while the rest of the group did the hike.

The morning of the big hike, TSIL decided to hang with us.  We took two cars and caravanned up to the meadow area of Yosemite.  It was a long drive, and Thatbaby managed to fall asleep shortly before we did a switch.  Thatboy joined his brother, while I took the wheel of our car.  In the process, Thatbaby woke up.  He was not happy.  I will spare you the gory details, but lets put it this way - TMIL had us stop at the very edge of Toulumne Meadow, I think to get out of the car.

He mellowed out once he got out of the car and into the Ergo.  After a bit, he even wanted down so he could hike, run, and draw in the dirt with sticks.

After our meadow hike, we headed over to Tenaya Lake, one of Thatboy's favorite spots in the entire park.  In fact, the plan was to meet up here after they were finished with their hike.  We headed over early to give ourselves lots of time to sun and swim.

Except when we got to the lake, the sun disappeared.  It got cold.  Which is why that lake was very very cold.  I managed to keep Thatbaby out of the water for a while, until he got covered in dirty sand and we went to wash his hands in the water.  Which turned into wading in the water.  Which turned into sitting in the water.

By the time I pulled him out to put on his swim diaper, it had started thundering and lightning. So instead of swimming, we bundled up in towels and watched the sky.  And when the sky opened up and started raining, we headed to the car to wait for our family somewhere warm and dry.

On the way there, we ran into Thatboy and the hiking crew!  Undeterred by the rain, Thatboy wanted in the lake.

I sent our littlest lifeguard to meet him with a dry towel.

Once we got into the car, Thatbaby quickly fell asleep.  I guess very cold water will do that to you.  He slept until dinner.  Which was a Thanksgiving meal for some reason.  Thanksgiving in August.  What will they think of next?  Typically, I like my turkey in a different form in the summer.  Ground, mixed with spices, and served atop a tostada.

I mixed the turkey with crushed tomato for this recipe and Thatboy really liked it.  He felt like it elevated it above the typical taco mix.  And Thatbaby?  He really liked the cheese.  He's probably part mouse.

Turkey Tostadas

3 Tbsp olive oil, divided

8 corn tortillas

1 red onion, chopped

3/4 lb ground turkey

1 can crushed tomatoes

2 tsp chili powder

salt and pepper

1 can pinto beans, drained

sour cream

avocado

cojita cheese

1. Preheat oven to 400.  Pour 2 Tbsp oil on a sheet pan and coat the tortillas with the oil.  Cook for 5 minutes, flip, then cook another 5 minutes until crisp.
2. Heat a tablespoon of the oil in a skillet over medium-high heat.  Cook the onion until translucent, about 5 minutes.
3. Add the turkey and cook for another 5 minutes, until it's browned.
4. Stir in the tomatoes, chili powder, and salt and pepper to taste.  Simmer for 3 minutes.
5. Make a well in the middle of the turkey and add the beans.  Mash the beans and stir them into the turkey.  Cook until heated through.
6. Top the tortillas with sour cream, turkey, avocado, and cojita cheese.

Take a Hike: Poblano Sopes with Avocado Salad

As we drove into the park, it was hard not to notice that it has been a dry summer.  Last time we came to Yosemite was February.  We stayed at the Yosemite Lodge and this was our view:

This time we again stayed at the Yosemite Lodge.  But the view?  Not Yosemite Falls.  Yosemite Falls was dry.  Not even a trickle of water.  It was a little disappointing.  So when TBIL suggested we spend our first day on "The Mist Trail" hiking to Vernal Falls, which was supposed to still be flowing, I seconded his suggestion.

With Thatbaby strapped into his trusty carrier, we were off.

But it didn't take long for our group to break into two.  TBIL, Thatniece and Thatnephew took off ahead of us, while Thatboy, TSIL, and I stuck behind with TMIL.   

At one point they stopped for us to catch up, and let us know they decided to go on a longer hike up to Nevada Falls and they'd meet us back at the lodge.  The hike was talking a bit out of TMIL, so when we reached the bridge below the falls, TMIL and TSIL decided to wait for us there and not make the treacherous hike up the stairs.  

Because those stairs?  They were thin, steep, rickety, and crumbly.

And there were a lot of them.

But the view was worth it....well, for most of us.

Thatbaby fell asleep right before we started up the steps, and stayed asleep the whole way back down.  Which probably made it a little easier for Thatboy to scramble around with his footing.  And we took plenty of pictures to show him what he missed.

Thatbaby woke up right as we finished lunch and then he happily munched on a granola bar for the remainder of the hike back.  During which time he decided he'd had enough of the backpack and wanted a more scenic way of travel.

Our first night in Yosemite we ate at the lodge and I ordered a Southwestern Cobb salad.  I was unimpressed.  To be fair, the previous week I had a phenomenal Southwestern salad, which makes it hard on lesser quality salads.  This is one I marked as soon as I saw it on Joanne's blog.  It originally caught my eye because of the sopes - one of Thatbaby's favorite foods.  I usually use them as a base for meats (carnitas, carne asada, etc.) but this was a vegetarian version.  A vegetarian version featuring quinoa, I loved this idea.  Joanne served her sopes atop a salad with black beans and avocado - two more of Thatbaby's favorite things.  Which made this an all around winner in my family.

Joanne had some issues getting the sopes dough to be, well dough-like.  Based on my previous sopes experience, I cut the water in half, which gave me a nice, pliable dough and not a batter.

Poblano Sopes with Avocado Salad (From Joanne Eats Well With Others)

• 1 poblano chile

• 1/4 cup quinoa

• 5 oz masa harina

• 1/2 cup warm water

• 1/2 tsp salt, divided

• 1/2 tsp freshly ground black pepper, divided

• 2 tbsp + 1 1/2 tsp olive oil, divided

• 1 1/2 tsp lime juice

• 1/4 tsp sugar

• 5 oz arugula

• 1 pint halved cherry tomatoes

• 2 tbsp cilantro

• 4 oz queso fresco, crumbled

• 1 avocado, peeled and coarsely chopped

• 1 (15 oz) can black beans, rinsed and dried

1. Preheat broiler.
2. Cut the poblano in half lengthwise and discard the seeds and membranes. Place the chile halves, skin sides up, on a foil-lined baking sheet. Broil until blackened, about 6 minutes. Place in a container and cover. Let stand five minutes. Peel and chop the chile.
3. Combine the chile, quinoa, masa harina, 1 cup water, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl. Stir until a soft dough forms.
4. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Using a 1 1/2 tbsp cookie scoop, add dough to the pan and cook for 3-4 minutes on each side, or until browned. Repeat with remaining dough.
5. Combine the remaining 1/4 tsp salt, remaining 1/4 tsp pepper, 1 1/2 tsp olive oil, lime juice and sugar in a medium bowl, stirring with a whisk. Toss together the arugula, tomatoes, cilantro, queso fresco, avocado, and black beans. Toss with the dressing and serve over sopes.