Breakfast Burritos

My sister Ellie taught me how to make these ...
although, I've added a few little homemade salsa's of my own to the mix ....

There are lots of components ... and no real measurements, it depends on how many you are cooking for ... you'll work it out !

Potatoes: Chop 'em small and shallow fry with garlic powder and salt in a bit of olive oil. Fry til crispy (or done to your liking) These take a while so get them started and then do everything else.

Bacon: Chop and cook til crispy.

Eggs: Scrambled. Do these at the end so that they are hot when you serve !

Tomato Salsa: For this one I diced two tomatoes, 1/4 of a red onion (finely diced), 1 clove of freshly minced garlic, 2 handfuls of fresh coriander, salt, pepper and the juice of one lime. Mix.

Green Chili Salsa: 1/4 of a red onion (finely diced), 3 cloves of garlic (minced), 2 tins of fire roasted green chilies, 1/2 cup chicken stock. Sautee the onion and garlic in a bit of olive oil. Add the chilies and the chicken stock. Stir occasionally so it doesn't burn. Keep it going til the sauce thickens up.

Cheese: Cheddar. Grated.

Flour Tortillas: Warmed

Top the tortillas with whatever combo of ingredients you want ... add Sour Cream too. Fold it up and eat it ! So good !!

I was going to add Avocado this time too but I forgot. I think it would be really good ....

Baked Potato Bowls

So ... I saw this recipe and wanted to try it. I didn't make it quite the same way, mainly because I forgot the bacon. How I did THAT, I don't know ! I cooked them anyway, and they were good but they will be so much better next time when I add the bacon. I changed a little bit about mine ... here's how I did them.

1 large potato per person, (and I of course did extra's for lunches the next day)
1 egg per potato
bacon, cooked and diced (probably one piece per 2 potatoes)
shredded cheese
fresh herbs, optional
salt and pepper

Bake the potatoes. Lay the baked potato on its side, and cut off the top of the potato. Scoop out the insides to make a “bowl", (I didn't know what to do with these innards last time but next time I'll be planning gnocchi for the following evening !) Break and egg into each bowl. Top with bacon, cheese, fresh herbs, and season with salt and pepper.

Bake at 350F/180C for 20-25 minutes, or until the egg whites are set. Serve immediately.

I topped the 'potato tops' with cheese and made potato skins. Yum !

And

I served these with sauteed mushrooms and onions, corn on the cob and a green salad.
Just realized that since I forgot the bacon, this was a totally vegetarian meal.

Pumpkin Salad

Whipped this little beauty up for dinner tonight.

Whole little potatoes onto a baking sheet, covered in olive oil ... on a hot oven (200 C) ... I think they took about an hour to bake. When they came out of the oven, I sprinkled with a chunky salt.

Chopped up some pumpkin, cooked it coated in olive oil in the other half of the baking tray I used to make the roasted cauliflower. Took about 45 minutes ... in the same oven as the potatoes. I turned it down to about 180 when I put the pumpkin/cauliflower in.

The salad was spinach, rocket, pine nuts, avocado, feta cheese, & red onion. Then the pumpkin. Then some nice balsamic vinegar. And then some crunchy fried noodles.

Easy peasy. Done. Delicious.

Yummy Cajun Potatoes

I found this cool cookbook at the library that I'm really enjoying cooking out of. It is called "The Cooking Book" ... I found these potatoes in there ... I mostly did everything as the recipe said ... except that I had potatoes that were going off and needed to be used so I did ALOT more potatoes than called for.

a few potatoes, unpeeled (they used 4- I used about 12 !)
1 lemon, roughly chopped into large chunks
lots of garlic cloves, peeled (they called for 12, I did more!)
3 red onions, cut into wedges
4 bay leaves
3 tablespoons fresh lemon juice
1 tablespoons tomato puree
salt and pepper
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground oregano (we used this because we didn't have dried and for some reason didn't use fresh out of the garden ...)
1 tsp dried thyme (next time we'll use fresh thyme and oregano !!)
1/2 tsp ground cumin
6 tablespoons olive oil

Preheat the oven. 200C or 400F

Cut the potatoes ... Mine were small to medium size so I cut them into 1/4's lengthwise. Boil a big pot of water with a pinch of salt and then drop in your potatoes for 3 minutes. Drain and put in big roasting tray. Add the lemon, garlic, onions and bay leaves.

Whisk your remaining ingredients together. Add 6 tablespoons of water and whisk again. Pour over the potatoes and mix it around to make sure everything is coated.

Pop 'em in the oven for at least 45 minutes ... turn 'em a couple of times.

Serve piping hot !

I served them with my Dad's Famous Ribs that were amazingly delicious, cole slaw and corn on the cob. YUM YUM YUM !!!

Crock Pot Baked Potatoes

I got this recipe from fat free vegan.com
She has got an incredible collection of vegetable recipes ... as one might imagine !

I left these in all day and they were delicious.
The ones on the bottom of the crock pot got a bit toasty on the bottom tough.
Next time I will wad up balls of tin foil and put them on the bottom
and I think all my problems will be solved ...

at least where crock pots and potatoes are involved.

I did sweet potatoes too.
And then I just topped them with what we had in the house which happened to be :
Frozen peas and corn ... that I heated, of course !
Greek yogurt, grated cheese and a tiny bit of bacon.

Here's how I am going to do it next time.
Wad balls of tin foil and put in bottom of crock pot.
Wrap potatoes and sweet potatoes in tin foil and put in crock pot.
Turn crock pot on low. Come back in 8-10 hours.