Huevos Rancheros

Huevos Rancheros with Refried Beans

You'll need:

• 1/2 16 oz. can of refried beans
• 1 6-8" flour tortilla
• 1 ripe tomato, diced
• 1/2 medium white onion, finely diced
• 1 jalapeno, seeded and minced
• 1 egg and 1 egg white (you can also just use 2 eggs, if you like)
• olive oil
• salt
• Any garnishes you like - sour cream and avocados would be my suggestions
• Cilantro, if you like its shitty soap taste (I, personally, do not)

Directions:

1. Combine your tomato, onion, and jalapeno in a bowl. I used 1/2 my jalapeno and it was a little mild for me. I'd use the whole thing if you like spice. Sprinkle with salt, mix together, and put it in the fridge. I strongly prefer this fresh pico de gallo to a jarred salsa, but a salsa would work here if that's your thing. It'll be wetter, saltier, and will lack some texture, but it's up to you. Just don't bitch if you use jarred salsa and then don't like my recipe. UP TO YOU.

(Don't disappoint me.)

2. Heat 1 tsp or so of olive oil in a skillet over medium heat. Once hot, put your tortilla in. Once it's browned, flip it. When it's browned on both sides, take it out and set it aside. 

3. Turn the heat on your skillet down to medium-low. Add another teaspoon of olive oil. While you're waiting for you pan to cool a little and your oil to heat, heat up your refried beans. I used the microwave - fancy. 

4. Once your pan is ready, cook your eggs. I used 1 egg and some additional egg white, but you could use a single egg or two whole eggs if you like. I cooked mine over hard (runny yolk is repulsive), but if you like them over easy, this recipe would suit them well. 

5. Once you've fried your egg, layer your beans on top of your tortilla. Top with egg and pico de gallo, along with whatever garnishes you'd like. I added some light sour cream and some creamy avocado-lemon dressing I had made the night before. 

Serves 1. 

Original post here. 

Huevos Rancheros with Refried Beans

You'll need:

• 1/2 16 oz. can of refried beans
• 1 6-8" flour tortilla
• 1 ripe tomato, diced
• 1/2 medium white onion, finely diced
• 1 jalapeno, seeded and minced
• 1 egg and 1 egg white (you can also just use 2 eggs, if you like)
• olive oil
• salt
• Any garnishes you like - sour cream and avocados would be my suggestions
• Cilantro, if you like its shitty soap taste (I, personally, do not)

Directions:

1. Combine your tomato, onion, and jalapeno in a bowl. I used 1/2 my jalapeno and it was a little mild for me. I'd use the whole thing if you like spice. Sprinkle with salt, mix together, and put it in the fridge. I strongly prefer this fresh pico de gallo to a jarred salsa, but a salsa would work here if that's your thing. It'll be wetter, saltier, and will lack some texture, but it's up to you. Just don't bitch if you use jarred salsa and then don't like my recipe. UP TO YOU.

(Don't disappoint me.)

2. Heat 1 tsp or so of olive oil in a skillet over medium heat. Once hot, put your tortilla in. Once it's browned, flip it. When it's browned on both sides, take it out and set it aside. 

3. Turn the heat on your skillet down to medium-low. Add another teaspoon of olive oil. While you're waiting for you pan to cool a little and your oil to heat, heat up your refried beans. I used the microwave - fancy. 

4. Once your pan is ready, cook your eggs. I used 1 egg and some additional egg white, but you could use a single egg or two whole eggs if you like. I cooked mine over hard (runny yolk is repulsive), but if you like them over easy, this recipe would suit them well. 

5. Once you've fried your egg, layer your beans on top of your tortilla. Top with egg and pico de gallo, along with whatever garnishes you'd like. I added some light sour cream and some creamy avocado-lemon dressing I had made the night before. 

Serves 1. 

Original post here. 

Quinoa and Potato Soup with Spinach and Roasted Garlic

Ingredients: 

• 1 head garlic, roasted
• ½ white onion, diced
• 1 tbsp olive oil
• 2 medium butter potatoes, diced small
• 2 cups vegetable stock
• 2 cups fresh spinach
• 2 cups cooked quinoa
• 1 tbsp Adobo seasoning
• 1/ tsp pepper

Directions:

1. Start by roasting your garlic. Slice the tops off of the whole, unpeeled head. Lightly cover the exposed areas with olive oil, wrap it in foil, and pop it in a 400 degree oven for about 45 minutes. It should look caramelized when you take it out and be very soft. Set it aside to cool. 

2. Heat the tbsp of olive oil in a stock pot or Dutch oven over medium heat. Add the onion and saute until just translucent, about 3-4 minutes. 

3. Add the vegetable stock in bring it to a simmer. As always if, you use broth and not stock you will end up with MUCH saltier soup. You may want to pull back on the adobo if you go the broth route. 

4. Add your roasted garlic by squeezing it out of the skin and into the pot. If the big chunks aren't your thing, you can press them with the back of a spoon to help them break down. 

5. Add the potatoes and simmer until almost cooked through, about 10-15 minutes depending on the size of your chunks. 

6. Stir in the fresh spinach (in batches, if needed) and let it wilt. Once wilted, add your quinoa, Adobo, and pepper. Adjust seasonings to taste. If you don't have Adobo seasoning - get some. It will be in the international or Hispanic section of your grocery store. And an alternative to that - it's pretty much salt, garlic powder, oregano, and a little tumeric. Play with those seasonings until you get something you like. 

Serves 4. 

Original post here. 

Spring Quinoa with Lemon and Peas

Ingredients:

• 1 tbsp olive oil
• ½ medium white onion, diced
• 2 cloves garlic, minced
• 1 ½ c frozen (or fresh) peas
• ½ c vegetable stock
• 2 tbsp sour cream
• 4 tbsp lemon greek yogurt (I prefer Chobani)
• 3 cups cooked quinoa
• 4 radishes, thinly sliced
• 2 tbsp fresh Italian parsley, minced
• ½ cup queso blanco, minced or shredded
• salt, to taste

Directions:

1. Heat the olive oil in a deep skillet over medium heat. Once hot, add the onion and garlic and saute until translucent, 3-4 minutes. 

2. Add the vegetable stock and peas, cook for 5-7 minutes until peas are heated through.

3. Mix in the sour cream and yogurt. Salt to taste.

4. Mix the yogurt sauce with your quinoa. You can heat your quinoa up first (which will melt the cheese), or leave it at room temperature.

5. Finally, add the queso blanco, parsley, and radishes. 

Serves 4. 

Original post found here.

Yorkshire Pudding with Thyme-Infused Sweet Onion Gravy

Yorkshire Pudding recipe found here. I followed it pretty much - making the puddings in muffin tins with a pea-sized dot of Crisco in each one. I also used skim milk and egg substitute because it was what I had on hand. They were a little chewy, but still really good. 

Ingredients:

• 1 medium white onion, slice into thin half-moons
• 1 tbsp olive oil
• 1 1/2 cups vegetable stock
• 1 1/2 tbsp flour (gravy flour like Wondra is amazing)
• 6-10 sprigs of fresh thyme
• salt and pepper, to taste

Directions:

1. The key to this gravy is the caramelized onions. It takes a while, but it add a depth of flavor similar to what you would get from meat fat. Heat a skillet over medium heat. Add the olive oil and once hot, the onions. Stir occasionally until they are soft and brown. This could take up to 30 minutes. 

2. Once your onions are browned, stir in your flour to coat the onions. I prefer a gravy flour like Wondra since it never clumps and thickens right up. But regular flour will do you just fine. 

3. Add your vegetable stock and stir well.

4. Toss in your thyme springs - 10 will be pretty strong, so you may want to start with 6 and see how it goes. Bring the gravy to a soft simmer to thicken it and infuse the thyme. 

5. When it's thickened to your liking, season to taste with salt and pepper. If it doesn't thicken enough, add flour, a little at a time, until it's where you want it to be. 

6. Take the thyme sprigs out - little leaves are okay, but you'll want to remove the actual stalks. 

Serve hot.

Serves 5. Original post here. 

Make-Ahead Freezer Breakfast Burritos

Heavily adapted from Bits of Everything.

These bad boys pack some legit stats: 262 calories, 4 g of fat, 7 g of fiber, only 10 mg of cholesterol, and 16 g of protein. THAT is BREAKFAST, bitches. 

Ingredients:

• 8 large flour tortillas (I used La Banderita large soft taco tortillas)
• 1 red bell pepper, diced
• 1/2 a white onion, diced
• cooking spray
• 1 tube (14 oz) Gimme Lean sausage
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 1 cup shredded queso blanco (drop or sub the cheese to make me vegan!)
• 2 cups frozen shredded hash brown potatoes

Directions:

These are pretty easy, especially compared to my usual ridiculousness. You'll need one big skillet, some paper towels, and some freezer bags. 

1. Cut the tube of sausage into discs. It's MUCH easier to do this with the wrapper on. Just use a serrated knife to get through the plastic packaging. Remember to remove the plastic before you cook it (or don't, I don't care really).

2. Heat the skillet over medium heat and give it a generous spray of cooking spray. Cook the sausage discs until browned, then flip and cook the other side. Set them on paper towels to cool. 

3. Using the same skillet, add more cooking spray and saute the onions and peppers until translucent. Season with salt, pepper, smoked paprka, and crushed red pepper.  These bastards are SPICY. You may want to take it down a bit if you're not into spice. Add the hash brown potatoes, stir well, and cook until the potatoes are done, about 5 minutes. 

 
4. Dice the cooled sausage into little pieces. Add it to the pepper/potato mix and transfer the whole thing to your assembly area. 

5. Scoop 3-4 large spoonfuls of filling into each tortilla. Top with some cheese and roll 'er up. If you're unfamiliar with how to fold a burrito so that it doesn't bust open and go everywhere, here's the idea:

a. Put your filling in a line toward one edge of the tortilla.

b. Fold the sides in, and then the back edge closest to the filling.

c. Wrap that edge all the way over the filling and tuck it underneath.

d. Fold the sides in again and continue rolling until you're finished. 

6. Fold a paper towl in half and wrap the burrito in it. Place the burritos in freezer bags and you're in business. When you're ready to eat them, just heat for a minute in the microwave, flip it and go for another 30 seconds on the other side, and jam it in your face.  

Original post here.