Every cuisine in the world has its repertoire of ‘leftover makeover’ recipes. From our very own south Indian idly upma to the spaghetti torte in Italian cuisine, all good cooks invent ways and means of using up leftovers that often tend to be more delicious than the original dish. Migas is one such dish, that originated in Spain as a breakfast dish that used up leftover tortillas. As with a lot of Spanish dishes, the dish has been adapted and morphed by its neighbors and Latin American counterparts and each of them has rendered their own twist to this dish. My version is the Tex Mex variation of the dish that contains scrambled eggs, fried strips of tortilla(tortilla chips), onions, peppers, tomatoes and cheese. It is most often served with refried beans and sometimes folded up in tortillas and eaten like tacos. I have served this with refried beans and sour cream for a delicious dinner. (Who says breakfast dishes are only meant for the morning? ) Ingredients: 1 tbsp olive oil 1 tbsp butter 1 jalapeno, seeds removed and chopped 1/2 tsp oregano 1/2 tsp paprika 1/2 tsp cumin 1 onion, chopped 2 cloves garlic, minced 1 red bell pepper chopped(use any kind of bell pepper you have on hand) 1 tomato chopped 4-6 eggs OR 2 cups egg substitute 1/4 cup salsa 2 tortillas, baked and made into chips(or about 1 cup of readymade tortilla chips, preferably baked) 1/4 cup + 2 tbsp grated Pepper Jack cheese(Cheddar or Colby should also work fine. If you have a Mexican blend cheese go for it) 1 tbsp cilantro, chopped Salt, pepper to taste Sides: Refried beans, salsa, sour cream, more tortillas to serve. Method: Heat oil and butter in a pan over medium high heat. Add the minced garlic and Read More..
I had written a post about ‘Shirataki Noodles’ a few weeks back. This is a very simple stir fry and also a very versatile one. I usually add eggs and a whole bunch of veggies(any combination that I usually have on hand), spice it up any way you like it and you have yourself a tasty, yet low carb dish. Ingredients: 1 8 oz package Tofu shirataki noodles(packed in water) 1 small onion, sliced 1 cup sliced mushrooms 1 1/2 cups sliced bell peppers(I use a combination of 3 colors) 3 eggs a pinch tumeric 1 tbsp oil 1 tsp red pepper flakes 1 tsp finely chopped ginger 1 tsp finely chopped garlics 1 tbsp low sodium soy sauce 1 tsp sriracha sauce 1 tsp ketchup 2 tbsp chopped cilantro non stick cooking spray salt, to taste pepper to taste Method: Drain the noodles in a colander. Rinse in hot tap water for 2-3 minutes(don’t skimp on the rinsing). While rinsing, bring a pot of water to boil, salt it really well – similar to pasta water. Add the noodles, and let it boil for 4-5 minutes. You don’t have to worry about the noodles being over cooked, coss they never really turn mushy. If anything they remain rubbery – this is expected and the intended texture of these noodles. Drain the noodles and massage in a tbsp of olive oil. Set aside. Spray a wide skillet/wok with non stick cooking spray. Whisk the eggs in a bowl with turmeric, salt and pepper. Add into the skillet and scramble it until soft. Remove onto a plate. Heat oil in the same skillet/wok, add in the red pepper flakes, ginger and garlic. Let the oil get infused with this. Over high heat, add the onions, stir fry this, until crunchy, but Read More..
This breakfast casserole is a quick and easy way of serving a breakfast for a crowd. It is a great alternative to making individual omelettes or baking a big quiche, its a very dish to put together and wins rave reviews when put on the table. This, plus toast or waffles, a gallon of orange juice should make your guests say ‘wow’. The best thing about this dish is that it reheats really well, so you an even bake it ahead of time and reheat it. This also is a great dish to bring to a potluck, and would be a great welcome compared to the usual suspects. The added advantage: This is an extremely healthy dish, and the recipe is actually adapted from one of the SBD cookbooks. If you were to just eat a slice of this for breakfast, you are starting the new year off in style and in health. I have made this several times and have always loved it. You can change this recipe around by using veggies you like. Spinach and mushrooms are some of the substitutes I have tried and liked. Ingredients: 1/2 cup 1 % milk 1/3 cup part skim ricotta 2 tbsp chickpea flour/besan 6 large eggs 2 large egg whites(1/4 cup, if using out of a carton) 3/4 tsp salt 1 pkg (10 oz) frozen chopped broccoli, defrosted 1 large red pepper chopped 1 cup shredded cheddar cheese freshly cracked black pepper non stick cooking spray Method: Preheat oven to 375 degrees. Spray a 9 X 13 baking dish with non stick cooking spray. Place the eggs and the egg whites in a bowl, beat with a whisk to break up the eggs, and beat until its frothy. Add the ricotta cheese and beat it to incorporate. Add salt and Read More..