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Tag Archives: vegetarian breakfast

Huevos rancheros with chipotle

14 Friday Mar 2014

Posted by Zoli in breakfast, cheese, gluten free, quick and awesome, Sauces, tex mex, Vegetarian

≈ 4 Comments

Tags

avocado, chipotle, corn tortillas, Huevos rancheros, salsa, vegetarian breakfast

huevos rancheros final

This is what I felt like making today and what my lucky lucky husband felt like eating. Me, myself and I never (ever) eat sunnyside-up eggs but I do love to fry them and look at them. They’re striking and pretty… in a gross way.

He also requested a side of beans and rice like he gets in his Cuban cafe for lunch, but that would simply take too much of my time. Huevos rancheros on their own, like this, are quick, simple and easy. There are a gazillion recipes for huevos rancheros as we all know. This is just one of them.

Ingredients for 2 ppl
4 corn tortillas
4 eggs
olive oil
grated cheese such as queso fresco
any sides such as sour cream, greek yogurt, avocado, hot sauce, rice and beans

for the warm chipotle salsa
1 200g can diced tomatoes (no salt added)
1/2 onion, diced
1/2 bell pepper, diced
3 cloves garlic, crushed and sliced
1 jalapeno chili, deseeded and chopped
1/2 to 1 whole chipotle pepper in adobo sauce, chopped*
1/2 tsp cumin seeds
salt and pepper to taste

* If you don’t have these chipotles in adobo sauce, skip them and add in chopped pickled jalapeno or use chipotle powder for the smoky flavor and extra spice.

1) First make the salsa. Heat up olive oil in a frying pan and sauté the chopped onion, garlic, chilies and peppers on a med-high heat for a couple minutes.
2) Add in the can of diced tomatoes. Ground the cumin seeds in a mortar and pestle and add these in with a few grinds of salt and pepper. Then add in the chopped chipotle pepper.
3) Bring to a simmer and then turn heat down to med-low and cook for about 5 minutes. Turn off the heat and set aside.
4) Next heat up olive oil in a small frying pan and fry the tortillas one by one to soften and warm. They don’t take long. Less than a minute on each side. Lay 2 tortillas on each plate.
5) Heat up a little more oil and crack two eggs in. Cook the sunnyside up eggs the way you like and then set them on the tortillas.
6) Warm up the salsa and then ladle it over the eggs, as much as you like.
7) Serve with grated cheese and other sides and condiments.
Enjoy! If you have these with a paloma (fresh grapefruit juice, tequila and a squirt of lime juice, then you will REALLY have a great morning. Spring is coming!

chipotles
salsa for huevos rancheros
salsa for huevos rancheros

salsa for huevos rancheros

fried eggs for huevos rancheros

huevos rancheros no cheese -3

huevos rancheros final

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Pancake day! Crepes with veggies and gorgonzola

04 Tuesday Mar 2014

Posted by Zoli in breakfast, British, cheese, crepes, french, healthy, kids, peanut free, quick and awesome, Vegetarian

≈ 6 Comments

Tags

asparagus crepes, crepes, gorgonzola, Pancake Day, Shrove Tuesday, vegetarian, vegetarian breakfast

vegetable and gorgonzola stuffed crepes

Yes, it’s Fat Tuesday, Mardi Gras, Shrove Tuesday, known in our NJ house and many others in the UK as Pancake Day! Yippee! An actual real-live tradition in our family (we have so very few) and a little noteworthy as a recipe for simple crepes was one of my very first posts. I’ve been doing this blogging thing for a whole year now…
So the kids had crepes with syrup and powdered sugar. I know. And I don’t care.
We, on the other hand, went full on vegtacular and stuffed our crepes with asparagus, avocado, red pepper and gorgonzola. These babies are a little dry—hubby said no, they were not; they were definitely delicious—but I think there’s a case for scrambled egg or sauteed spinach added into the filling. If you want to go completely decadent, here is a recipe for kale-stuffed crepes with a rosemary cheese sauce.

Ingredients for 2 veggie-stuffed crepes

2 crepes*
6 asparagus
1/2 avocado
1/4 red pepper
fresh crumbled gorgonzola**
butter
wedge of parmesan

* Here, again, is a recipe for crepes
** Gorgonzola or other crumbly cheese such as feta or goat cheese

1) Steam the asparagus just for a minute or two. It should be just barely cooked and have a nice crunch to it.
2) Slice the avocado and red pepper. The red pepper can be roasted if you like, but I wanted a fresh crunchy vegetable taste and feel to these crepes.
3) Layer everything in the crepes and top with crumbled gorgonzola.
4) Fold up tightly.
5) Dot the tops of the crepes with butter (come on!) and then sprinkle fresh grated parmesan over.
6) Heat under the broiler for a few minutes to crisp the top.

vegetables for crepes

avocado and red pepper

avocado, asparagus and red pepper

avocado, asparagus and red pepper

veggie and gorgonzola stuffed crepes

asparagus and gorgonzola crepes

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