Sorry about the green grass in the background – I know most of you prefer a snow-white backdrop for food photography! I have to take the shots outside to avoid using the flash, and so it’s either a background of grass, white sand beach or the sparkling water of the pool. Mexico for the holidays. Ho humm! Sorry. Would you feel better if I told you it was raining?
Breakfast this morning was a blast from our Honduran past – the kind of hearty breakfast that takes too much time to make, but is absolutely worth it. This dish was born in a Honduran kitchen (sin refri) as a way to get rid of marinara sauce leftovers. It’s the kind of dish that can take many hours to assemble each part, but if you plan ahead, and do a little here and there, it can be a cinch. Parboil the potatoes and make the beans and salsa ahead of time and you’ll be happy. My burritos today sported a stewed tomato with Mexican pickled onion salsa rather than a thick red sauce.
- 2 large yellow potatoes, parboiled and diced
- 1/2 large white onion, diced
- 2 Tbs. oil
- 2 Serrano peppers, thinly sliced
- salt and pepper to taste
- 1 cup cooked black beans
- 1 cup grated white cheese (manchego, queso blanco)
- flour tortillas
- 1 cup salsa, warmed
- 1 cup simple guacamole
Saute the onions and Serranos in oil. Once the onions become translucent, add the diced parboiled potatoes and cook until they become crisp on the bottom. Turn potatoes and brown.
To assemble the burritos, place a little bit of the potato filling, cheese and beans in a flour tortilla and fold it in half. Toast the burrito in a hot pan until it starts to brown and then flip it to the other side. Once the burritos are plated, they should be covered with the warmed salsa and a side of guacamole. Garnish with chopped cilantro.
Yes, it’s another soup – my ultimate comfort food. I never eat soup in restaurants or buy it from the co-op because it’s never as good as the pots that come from my hands! I find soup totally satisfying on so many levels. First, I love the layers of healthful ingredients like beans and veggies. The heat from soup makes it soothing to consume, and the ease of putting together a large quantity of reheatable food is a true de-stressor! One pot of soup in the fridge means we can easily nourish our bodies through our sixty plus hour workweek without much additional cooking.
The other thing I love about eating soup is that it’s a vehicle for crunchy tidbits and cheese. We almost always cut up chunks of cheddar and then eat the soup with our favorite tortilla chips. Sometimes our soup gets topped with croutons, and Jeff and Max also enjoy the provincial saltine cracker. This soup is a little spicy so it pairs well with sour cream and tortilla chips. One thing is for sure, I never eat a bowl of soup without a crunchy grain along side.
- 1 medium onion, diced
- 1 Tbs. canola oil
- 5 cloves garlic, minced
- 1 inch ginger piece, minced
- 1 jalapeno, minced
- 1 bunch collard greens, deveined and sliced into ribbons
- 2 cups brussel sprouts, quartered
- 1 sweet potato, diced
- 6 red potatoes, diced
- 4 cups white beans, precooked
- 1 Tbs. salt
- 1/2 tsp. ground black pepper
- 1 Tbs. ground cumin
- 1 Tbs. curry powder
Saute the onion in the oil until it becomes translucent. Add the garlic, ginger and jalapeno and saute just until the aromatics are released. Next add the ribbons of collard greens, potatoes, brussel sprouts and enough water to cover the vegetables. Mix in the beans and spices and cook on a low simmer until the potatoes are tender. Of course, taste it before you serve it to make sure you have a spice combination you like. I often find myself adding a little more of this and that.