Vegetable Breakfast Burrito

Need to use some of those vegetables in your refrigerator? Saute them in a little avocado oil, throw in some cheese and eggs and wrap it in flour tortilla and serve it with your favorite salsa.

I like to use wheat low carb tortillas.

Vegetable Breakfast Burrito
Makes 2 servings
Here are the Ingredients:
  • 2 large eggs, whisked with 1 tablespoon of water
  • 1/4 cup red onion, sliced
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup crimini mushrooms, sliced
  • 1 large green onion, diced
  • 1/4 cup zucchini, diced
  • 1/4 cup Monterey jack cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 2 tablespoons avocado oil, or your favorite oil
  • salt & pepper to taste
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cumin
  • salsa, see recipe
  • 2 large flour tortillas, warmed
Heat oil over medium high heat in a medium frying pan. Add vegetables and spices and saute until cooked. Add eggs and scramble until cooked. Top with the shredded cheese, cover and remove from heat. Place ingredients in a warm tortilla. Fold sides inward and roll tortilla from the front and roll until closed. Cut in half with flap side down. Serve with salsa.

Broccoli Puree

This is a lot like quiche, but without the pie crust. Super delicious and a perfect side dish. I think it looks beautiful too.
It’s a quick puree and bake. This can be done with all types of vegetables like spinach, carrots, or even cauliflower.

Broccoli Puree
Here are the Ingredients:
  • 2 cups broccoli, cooked
  • 1 cup heavy whipping cream
  • 3 whole eggs
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • 6 small ramekins
  • 2 tablespoons butter
Preheat oven at 375 degrees
Cook broccoli steamed or boil in water. Place in Cuisinart until slightly chopped. Add cream and chop a little more to cool down broccoli a little.  Add eggs and blend together well. Season with nutmeg, salt and pepper. Take ramekins and butter each one on the bottom and sides. Pour mixture into each ramekin and place all 6 in a hot water bath in a deep baking pan. Bake in the oven for 30 to 35 minutes or until toothpick comes out clean. Let cool slightly and take a knife and run around the edge. Flip over onto a plate and it should come out easily. Carefully flip back over with a spatula and serve.

Sweet Potato Chips

These are a fabulous alternative to your typical potato chips made from russet potatoes. I enjoyed them with a malt vinegar and a ranch dressing. Oh so good plain with a little shake of salt too.
Sweet Potato Chips
Here are the Ingredients:
  • 1 or 2 sweet potato, thinly sliced with a mandolin
  • 1 cup vegetable oil
  • salt, optional
  • malt vinegar, optional
  • ranch dressing, optional
Heat oil in a skillet over medium heat. Fry chips until crispy around 2 minutes. Place on paper towels to drain. Lightly salt and serve with vinegar and/or ranch dressing. Enjoy.

Spiced Grilled Salmon with Corn Salsa

You can’t go wrong with grilled salmon. Use your favorite grill pan with a touch of olive oil and it’s as close as you can come to your outdoor grill. You’re going to love it paired with this corn salsa.

Spiced Grilled Salmon with Corn Salsa
Here are the Ingredients:
  • 5 oz salmon, with skin
  • 2 cups sweet corn, frozen
  • ¼ cup red onion, finely chopped
  • 1 tablespoon jalapeno, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • ½ lime, juiced
  • ½ teaspoon salt
  • 1 ½ tablespoon coriander
  • 1 ½ tablespoon mustard seed
  • 1 ½ tablespoon cum seed
  • 1 teaspoon black peppercorn
In a small saucepan add corn to a ½ cup of water and cook over medium high heat.  Add salt and cook for 3 minutes. Strain and pour into a small bowl. Add red onion, cilantro, jalapeno and add lime, and olive oil and mix well. Chill in refrigerator for at least one hour. Meanwhile, heat a small cast iron skillet over medium high heat. Add all but peppercorn and toast for 3 minutes tossing as not to burn. Add peppercorn and remove from heat. Allow to cool and grind with spice grinder or mortar and pestle. Spread onto salmon, cover with plastic wrap and place into refrigerator and chill for an hour as well. Grill salmon on a grill pan for 6 minutes skin side down and then flip and cook for another 6 minutes. Serve with chilled corn salsa and enjoy!

Sauteed Swiss Chard

If you’re out of ideas for a nice side dish at your table. Give this one a try.

It’s a little like spinach, but in the beet family. It’s a great source of Vitamin C.
Sauteed Swiss Chard
Here are the Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, chopped
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
  • 1/2 cup dry white wine
  • 1 tablespoon fresh squeezed lemon juice
  • 3 tablespoons freshly grated Parmesan cheese
Melt butter and olive oil in a large skillet on medium high. Add garlic and onion and saute for 2 minutes. Add stems and white wine and saute for around 5 minutes. Add chard leaves and cook down until limp. Add lemon juice and Parmesan cheese. Combine well and serve hot.

Shrimp and Vegetable Tempura

What a delicious way to enjoy shrimp and vegetables.

Grab your chopsticks and enjoy them in a tasty Ponzu sauce.
Shrimp and Vegetable Tempura
Here are the Ingredients:
  • 3 cups vegetables, sliced or cut into chunks (green beans, broccoli florets, sweet potato, zucchini, mushrooms)
  • shrimp, peeled and deveined with tail in tact
  • tempura batter mix, in the Asian section at your local grocer or see recipe below
  • vegetable oil, for frying
  • Ponzu sauce, for dipping
Prepare tempura batter. Dip the vegetables and shrimp into the batter until coated and remove with tongs or chop sticks. Let the excess batter drain from the vegetables and shrimp back into the bowl and deep fry in hot oil on medium high until brown and crispy. Around 2-3 minutes. Be sure not to overcrowd. Place on a paper towel. Serve immediately by themselves or a dipping sauce.
Tempura Batter recipe
5 tablespoons all-purpose flour
5 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 egg, beaten
3/4 cup iced water
Mix the dry ingredients in a bowl. Whisk the egg with the water, then stir into the dry ingredients to form a smooth batter.

Spinach and Artichoke Dip

Spinach and artichoke dip is always a winner for a get together.
  • 2 cups Parmesan cheese
  • 1 (10 ounce) box frozen chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts , drained and chopped
  • 2/3 cup sour cream
  • 1 cup cream cheese
  • 1/3 cup mayonnaise
  • 2 teaspoons garlic, minced
Preheat oven to 375
Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with crackers or toasted bread.

Garlic and Chipoltle Edamame

Sushi is one of my all time favorite meals when I eat out at a restaurant. I always order Edamame to nibble on.
I decided to try them at home with an added flavor of garlic, chipoltle chile spice, and black sea salt that I bought on a trip in Hawaii.
Garlic and Chipoltle Edamame
Here are the Ingredients:
  • 2 cups edamame, frozen
  • 2 large cloves garlic, chopped fine
  • 1/4 teaspoon chipoltle chili seasoning
  • 1/4 teaspoon black sea salt, or kosher salt
  • 1 tablespoon olive oil
Bring water to a boil and place in frozen edamame. Bring back to a boil and cook for 3 minutes. When done strain and pat dry with paper towels. Heat olive oil in a frying pan and saute garlic. Be careful not to burn. Toss in edamame and season with  chipoltle seasoning and stir to coat. Remove from pan and place in a bowl. Season with salt and enjoy.

Eggplant Rollatini with an Indian Twist

Eggplant is such a beautiful vegetable. It goes a long way when you’re on a budget. I decided to give this an Indian twist by using tomato Masala. If you like spicy food you’re gonna love it. If you don’t care for spicy use an Italian sauce (see recipe)

Eggplant Rollatini with an Indian Twist
Here are the Ingredients:
  • 1 eggplant, large
  • 1 cup fresh ricotta
  • 1/2 cup fresh mozzarella, shredded
  • 1/4 cup Romano cheese, grated
  • 1 cup bread crumbs
  • 2 large eggs, beaten
  • vegetable spray
  • garlic powder
Preheat oven to 375
Cut the ends off the eggplant and then cut the eggplant lengthwise, into 1/4-inch thick slices. Lay eggplant on a flat surface and sprinkle with salt to sweat and help remove excess moisture and any bitterness from the eggplant. Place in a colander with a plate underneath and set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a paper towel. Spray a baking sheet with vegetable spray and then place eggplant slices on the sheet and bake until lightly browned and tender, about 8 minutes per side. Remove slices from the oven and allow to cool.
Take ricotta and mozzarella and blend well. Beat eggs and pour on a plate. Take bread crumbs and put on another plate. Dip one side of eggplant in egg, remove and place the egg side on the plate with bread crumbs until coated. Lightly sprinkle with garlic. Assemble the eggplant slices by placing a heaping tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place rolled eggplant into a greased 13 by 9 inch baking dish and sprinkle with Romano cheese. Bake for 20 minutes. Remove from oven and top each Rollatini with a tablespoon of creamy tomato Masala. Bake for another 10 minutes. Serve.

Crispy Polenta with Asparagus

This polenta is crispy on the outside and creamy on the inside. Growing up in the south we always enjoyed grits for breakfast. Polenta cooked this way is great as a main coarse with a vegetable. You can find it Gluten and cholesterol free. You’re going to love it.

  • Polenta, bought prepared cut into 1 inch slices
  • garlic salt
  • avocado oil or olive oil
  • asparagus, fresh
  • Pecorino Romano
Cook asparagus in slightly garlic salted water and cook until until al dente. Place in cold water to halt cooking. Meanwhile heat oil on medium high in a nonstick skillet. Dust polenta slices with garlic salt on both sides and cook in oil until crispy, around 3 minutes per side. Put polenta on plate and top with asparagus. Sprinkle with Romano cheese.

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