February 29, 2012
Breakfast, Mexican, Recipes
breakfast, burrito, cheese, cooking, food, mushroom, recipe, recipes
As indicated in prior posts, I’ve not been at home a lot lately, so my cooking (and grocery shopping) have taken a bit of a hit. So today’s post is a variation on a theme from yesterday’s: breakfast burritos.
I am a big fan of breakfast. I love it. I’m not talking about a bowl of soggy cereal or a doughnut and coffee. I’m talking about breakfasts that must be cooked. Pancakes have promise. French toast is even better. Eggs? Nirvana. Corned beef hash? fantastic. And as my children will attest, bacon is the perfect food. Is there something better than waking up to the smell of fresh cooked bacon? I’m not so sure.
I am also the kind of person that once I am up for the weekday, it is time to get moving. I just cannot sit at the breakfast table as I am already thinking about the things I need to get done. I would much rather get to the office and grab something quick there but unfortunately buying more than a daily bagel can get expensive rather quickly. The solution is the home-made breakfast burrito.
Like the lunch burritos in my last post (Call me Mr. Chipotle), the idea is to cook once and eat many times. While there are many variations you can employ, here is what I did.
- eggs (1 per burrito)
- milk (to mix with the eggs prior to scrambling)
- burrito sized tortillas (8)
- pre-cooked turkey sausage crumbles (leave this or the cheese out to make kosher)
- 1 T of olive oil
- diced red pepper (1)
- diced onion (2/3)
- sliced mushroom
- diced jalapeno (1)
- shredded Mexican cheese (leave this or the sausage out to make kosher)
Break the eggs into a bowl and mix with about 1/2 cup of milk. Pour into a preheated pan over medium high heat. Scramble the eggs and remove from heat. Add oil to the pan and after the oil is hot, add the peppers and onion. Saute the mixture until the onions start to become translucent. Add the mushrooms and cook for another 2 minutes. Remove from heat.
Place a sheet of foil down, then tortilla and start adding your ingredients. I made 8 burritos and found the assembly line worked well for me.
Wrap them up and put them in the freezer. This morning, after 2 minutes in the microwave, I had a delicious REAL breakfast while sitting at my desk and reading email.
February 28, 2012
black beans, burrito, cheese, chicken, cooking, food, lunch, mexican, recipe, recipes
I lived for many years in Southern California and developed a love for the flavors of Mexico (and Asia). Chilies…fish tacos…carnitas…guacamole…love them. I could eat Mexican food every day (of course I say that about Italian, Chinese, breakfast foods, etc…). I think that is why when I was browsing a number of the Webpress food blogs, the idea of making your own “work lunch” ready burritos caught my eye. (I did not bookmark the post and have looked again for it, but to no avail. I apologize for not giving props to the original post.)
While the concept didn’t have to come from a rocket scientist, I certainly hadn’t thought of it before: pre-make a handful of burritos on the weekend and freeze them for a handy lunch. Before I left my weekend at Mom’s place, I decided to try the concept out and leave her a few ready to eat lunches.
Scouring her pantry and refrigerator, I was able to assemble the following:
- burrito sized tortillas
- a large can of chicken
- Southwestern spice mix
- a can of black beans
- a bag of instant brown rice
- a red pepper or two
- some onions
- a can of salsa (can? really? salsa in a can?)
- some canned green chilies
- some shredded mexican cheese
The first step was to dice the onions and peppers and saute them in a small amount of olive oil.
Next, I drained the beans and as much fluid out of the salsa as I could (a can? really?). I mixed the chicken with about 1 T of the southwestern spices and heated up the rice bag. Time now to assemble.
A sheet of foil, a tortilla and a scoop (large for chicken, beans, rice and peppers/onions and small for salsa and chilies) of each item. Add a sprinkle of cheese on top.
Roll the contents and fold in the sides. Roll the burrito in foil, again wrapping the sides. The process yielded eight burritos (one in the fridge and seven destined for the freezer).
To reheat the frozen burrito, remove the foil, sprinkle with a very little water, cover and microwave on high for 2-3 minutes.
So delicious and easy to make.