Veggie Breakfast Burrito

Ready, set, burrito!

No one wants to wait for breakfast, so this dish is welcome for its satisfying flavors and textures, as well as being fast to prepare.

The breakfast burrito - another versatile dish (like the frittata and the stir fry) for using up leftovers. Scour your fridge and assemble likely filling candidates on the counter - leave no leftover behind!

And I used orange tomatoes and orange tortillas to honor Halloween.

Leftover rice and veggies on hand (or a few handfuls baby spinach leaves)

4 oz Sriracha baked tofu (I used Trader Joe’s), cubed

4 eggs, beaten

4 6-inch tortilla wraps

1/2 cup grated Monterrey Jack cheese

Sriracha sauce to taste

12-15 grape tomatoes, sliced, for garnish

parsley for garnish

sour cream to taste

Brown the tofu in a dash of canola oil in a non-stick skillet.

Add eggs to tofu and cooked scrambled lightly.

Remove eggs from heat.

Reheat the leftover rice and veggies in a microwave. If you have none, and have baby spinach leaves, sprinkle them with water and wilt in the microwave or in a non-stick skillet.

Lay a tortilla wrap on each of 4 plates. Top with some of the veggie mix and then a quarter pf the eggs and tofu. Sprinkle a quarter of the cheese on top and season with Sriracha or other favorite hot sauce to taste.

Wrap tortilla into a burrito and microwave for about 30 seconds.

Top with sliced tomatoes and garnish with parsley and a dollop of sour cream.

Makes 4 burritos.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog