Archive for January, 2013

Breakfast Burritos for Dinner

Friday, January 25th, 2013

When I need a quick dinner that my kids are going to be happy about I make burritos.  Super easy and quick and usually can wrap up some left over veggies or meats with some beans and voila!  However lately I’ve been mixing up burrito night with another favorite dinner theme – “breakfast for dinner”.

These breakfast burritos were a bit hit and made use of my half eaten veggies such as broccoli, red peppers and zucchini.  You can really put anything you want in them.  Feel free to swap out beans for cooked sausage, chicken or ground turkey too.  Next time I’m going to let my kids not only fill and wrap them up, but scramble the eggs too.  This might give me a night off in the kitchen!

This is one of those recipes that doesn’t need a recipe, but here’s one any to get you and your kids started.

Breakfast Burritos for Dinner

Makes 8 Burritos

1 (15 ounce) can black beans, drained

2 teaspoons vegetable oil

1 red pepper chopped, about ¾ cup

1 head broccoli chopped, about 1 cup

8 eggs

8 flour or corn tortillas

1 cup shredded Cheddar cheese

 

optional fillings and topping

quacamole/avocado

tomatoes

salsa

sour cream

 

Pour the drained can of black beans into a small saucepan and cook over medium-low until heated through.

In a large bowl, scramble the eggs together.

Heat the vegetable oil in a large skillet over medium heat.   When hot add vegetables and cook until softened, about 3 – 5 minutes.

Pour the eggs into the hot skillet with vegetables and continue to stir, so egg does not stick.   Scramble until cooked to desired wetness.  About 3 minutes.

Heat the tortillas in the oven until soft and warm. Lay the tortillas flat and spoon black beans, followed by eggs, and a sprinkle of cheese.  Roll the tortillas into burritos.  Add topping of your choice.

 

 

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Hooray for Greens! with Chard and Kale Recipes

Wednesday, January 16th, 2013

Red Quinoa with Swiss Chard and Poached Egg

One of my 2013 resolutions is to eat and introduce more dark greens with my family.  My kids already love dinosaur (aka lacinto) kale chips – recipe below.  And we like sauteed greens with garlic (a little bacon helps sometimes for my son).  But I want to embrace a bigger variety of types, recipes and flavors.   I was inspired by Sunset Magazine’s January Eat Clean article and I started the new year by making a lovely recipe from the issue – Quinoa Bowl with Chard and Poached Egg.

 

My daughter and sous chef was really funny when prepping the chard for this recipe.  I took a few photos and a silly video of her using the leaves as pom poms.  I haven’t tried posting a video here.  However another of my hopes for 2013 is to embrace technology and change a bit more.  So here’s a video of my daughter cheering for …..chard.

.chard cheerleader video

 

Kale Chips

These are a great was to get crunch and nutrition into a side dish or healthy snack for your family.  Feel free to try various spices to kick ‘em up.  Be sure to keep an eye on the kale during cooking time to be sure leaves do not burn and turn bitter.

Serving: 4

1 bunch lacinto kale, washed and dried

½ teaspoon sea salt, garlic salt, or other spice

olive oil

 

Prepare two baking sheets with aluminum foil and cooking spray.

Preheat oven to 350F.

Separate outer leaves from center ribs of each kale leaf.  Discard ribs.

Lay leaves on prepared sheets and spray or brush with olive oil and sprinkle with salt..  Bake in oven about 3 – 4 minutes.  Remove tray from oven and turn over each leaf.  Cook another 2 – 3 minutes or until crisp but not charred

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