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Thursday, March 31, 2011

Huevos Frijole Rancheros

If you saw last night's blog, you know I made some yummy fish tacos. Well, as usual, I made too much rice and beans and decided to use some of them up for tonight's dinner. With corn tortillas, rice and beans, cheese and salsa, I knew exactly what I wanted to make - Huevos Rancheros (or at least my east coast American version). I added a side of blue & white potato's for a full meal. Scrumptious!

(Serves 2)

Huevos Rancheros
3 corn tortillas
1/2 C rice & beans mixture
2 eggs
4 T butter
salt & pepper
shredded cheese (optional, NOT traditional)

Warm oven to 300. In a frying pan melt 2 T butter and fry 2 of the corn tortillas on each side. Slice third tortilla into 1 inch strips and fry. Place each whole tortilla on baking sheet and spread with 1/2 the rice & beans mixture. Put the sliced tortilla on the sheet to the side. Place in warmed oven.

Fry an egg on 1 side, leaving yoke runny (if you like, if not, by all means fry it up!). Gently slide egg onto tortilla and bean mixture and place back in warm oven. While that's finishing, cook up the side.

Blue & White Homefries
2 potato's - one white, one blue (if available, if not, use any potatoes you have), peeled & diced
1 small onion, peeled & sliced
salt & pepper
2 T butter

Melt butter in skillet over medium heat and add potatoes. Cook for 5 minutes until they start to brown. Add onions, salt and pepper and stir thoroughly. Cook another 2-3 minutes.

Serve on the side of a plate with ranchero. Top everything with cheese, fried tortilla strips and salsa! Devour with a good beer.

Wednesday, March 30, 2011

Fish Tacos

We are a mostly vegetarian household, but we do love our fish! We're from Maine, it's sort of bred into us. We have decided to perhaps start adding some local organic meat back into our diet, too, so maybe someday soon I'll have a recipe for beef tacos on here. Until then, here's what I got for today.

2 inches of daikon radish, sliced thin and salted for at 30 minutes (I left mine in fridge overnight)
1/2 C shredded purple cabbage
1-2 T mayo
salt & pepper
dash of Braggs Amino Acid
fish (any type you like, I used tilapia)
1 T lemon juice
salt & pepper

In a large bowl add daikon, cabbage, mayo, salt pepper and braggs and mix thoroughly to make a slaw. Set aside in fridge, the longer the better. Then heat oven to 375 and sprinkle fish with lemon juice, salt & pepper. Bake until flaky (time varies depending on fish)

1 C dried black beans, soaked overnight with kombu and boiled until soft (with kombu)
1 C brown rice
2 C veggie stock
salt, pepper, cumin (basically any seasonings you like to give them flare)

While beans are cooking, add rice to stock in separate pot and bring to boil. Drop down to a simmer for about 45 to 50 minutes. When rice is done, add beans and seasonings to it and stir thoroughly.

shredded cheddar cheese
sour cream

Put everything together and scoop into corn or flour tortillas, or hard taco shells, or just eat as a salad.

***BONUS - I had some daikon left over and I drizzled olive oil and salt over it, then baked it into chips in the oven at 315 for about 30 minutes, flipping often. Serve these on the side of your tacos for an extra crunchy snack.

Tuesday, March 22, 2011

Latkes & Greens

I created this tonight for my family. We were swimming in potatoes and I steamed a bunch of purple ones last night in a hunch I'd want them tonight. I also pulled out my last bunch of kale from the freezer from last summer's CSA. This was born!

6 potatoes, peeled & steamed

1 medium onion, sliced
1/4 C milk
2 eggs
1/4 C flour
1/2 C cheese, shredded
4-6 cloves garlic, chopped
salt & pepper, to taste

2-4 T butter
oil for frying

1 bunch of kale, steamed gently until bright green
1 small onion, sliced
3 cloves garlic, chopped
2-4 T tamari (or soy sauce, bragg's, etc)
1/3 C adzuki beans, boiled until soft (about 40 minutes)
1/4 C water/broth
2 T butter

Heat oven to 275. Mash potatoes, milk and butter. Melt 1T butter in skillet, Saute onions until golden. Add cheese, onions, garlic, flour, eggs, salt and pepper to potatoes and mix thoroughly. Heat oil in large skillet, then drop large mounds of potato mixture into skillet and cook about 5 minutes on each side, until golden brown. Place on baking sheet in oven until all are cooked up. Once latkes are done and in the oven, heat butter over medium heat in skillet and toss in onions and garlic. Saute for 3 minutes, add kale and mix thoroughly. Add water/broth and beans, and cook for 5 minutes. Toss with Tamari. Serve latkes hot from the oven with sour cream in a bed of kale & adzuki beans, sprinkle with pepper.

Thursday, March 10, 2011


I had some cabbage to use up from my CSA at Little Ridge Farms and after a search on the internet for something different, I found a traditional polish recipe, Halushki. Here is my spin on it! And it was yummy, the kids and man loved it, gobbling up every bite.

CSA Halushki
1/2 cabbage, sliced
1/2 onion, sliced
4 cloves, garlic, minced
1/2 C butter
8 oz multi-colored organic pasta
1 package fake bacon

salt & pepper to taste

Fill a large pot with water and bring to boil. Once water is boiling add pasta and cook according to package. Meanwhile, in a large skillet melt butter and saute onions, cabbage and garlic until cabbage is soft. Season with salt and pepper. While the cabbage is cooking, heat a cast iron pan over medium heat and cook fake bacon according to package. When it's done, chop and toss into cabbage mixture. Toss cooked pasta with cabbage mixture, adding salt and pepper as necessary.