If you’re like me, you like to fiddle with recipes. You may fiddle out of necessity because you have a picky eater in your family (or maybe you’re the picky eater). You may fiddle because you want to flaunt your culinary skills—the “I can do it better” diva in you. My reason is a mix of all of that, but mainly I just want both my husband and I to absolutely love the dish.
When I make something for the first time, I always ask his opinion. Usually, I get answers like “needs more meat” or “not spicy enough.” Luckily, I enjoy spicy food as well, so we usually agree on that tweak. It’s a different story with the meat tweak. . . .
These are some of our favorite tweaked recipes. Enjoy!
These are some of our favorite tweaked recipes. Enjoy!
April 2, 2011
Healthy, yummy pinto bean soup
<intro TK> Servings: 6-8
Ingredients:1 pound dried pinto beans, soaked overnight in plenty of water
5-6 thin carrots, peeled and washed
3 tablespoons vegetable oil, divided
2/3 package of turkey linguica, skin removed and crumbled
1/2 teaspoon dried thyme
1/4 teaspoon allspice
2 red onions, chopped
2 serrano peppers, chopped small
4 cloves garlic, chopped small
1 roma tomato, chopped
1 tablespoon brown sugar
1/2 cup cilantro, washed and chopped
2 teaspoons salt
March 18, 2011
2 pm breakfast burritos
The recipe was inspired by our many weekend afternoon breakfasts at an awesome taqueria in Texas, where we met. Now, we are in Massachusetts, where good taquerias are rare.
I’ve made these burritos probably a hundred times. They are simple to make and quickly on the table. I’ve indicated the brands where it matters. Servings: 2-3
Healthy, yummy pinto bean soup
<intro TK> Servings: 6-8
5-6 thin carrots, peeled and washed
3 tablespoons vegetable oil, divided
2/3 package of turkey linguica, skin removed and crumbled
1/2 teaspoon dried thyme
1/4 teaspoon allspice
2 red onions, chopped
2 serrano peppers, chopped small
4 cloves garlic, chopped small
1 roma tomato, chopped
1 tablespoon brown sugar
1/2 cup cilantro, washed and chopped
2 teaspoons salt
Directions:
- <TK>
March 18, 2011
2 pm breakfast burritos
The recipe was inspired by our many weekend afternoon breakfasts at an awesome taqueria in Texas, where we met. Now, we are in Massachusetts, where good taquerias are rare.
I’ve made these burritos probably a hundred times. They are simple to make and quickly on the table. I’ve indicated the brands where it matters. Servings: 2-3
<photo TK>
Ingredients:
1/3 cup vegetable oil (enough to pan fry the potatoes)
2 medium potatoes, diced in about 1/2 inch cubes
1/3 medium sweet onion, chopped in pieces measuring about 1 inch
1-2 jalapenos, cut in thin rings
2-3 eggs, beaten
salt and pepper
1 can Goya refried red beans, warmed
Joseph’s flax and whole wheat tortillas
Mexican cheese mixture, thinly shredded
Goya Salsita plenty hot green salsa picante
Valentina hot salsa picante
Directions:
- Heat the oil on medium-high heat and then add the potatoes. Fry and turn them every couple of minutes.
- When the potatoes start to brown, add the onions and jalapenos. Continue to fry and turn until the potatoes are well browned. Remove the potato mixture to a plate that has a few paper towels on it. Add salt to taste.
- While the potato mixture fries, you can open and warm the refried beans and beat the eggs with a little salt and pepper.
- Heat a small, nonstick skillet. Coat the pan with some nonstick spray and scramble the eggs.
- Put everything on the table—tortillas, beans, potato mixture, scrambled eggs, cheese, and salsas.
- Each person can assemble their own burritos and put the ratios of ingredients they like. We spread some refried beans on the cold tortilla, top with potato mixture, eggs, and cheese (in that order). Next, we pop it in the microwave for about 15-25 seconds to melt the cheese a little. Finally, we top with the two salsas, roll it up, and chow down.
