Category: Recipes (Page 13 of 24)

      Easy breakfast tacos

      September 8, 2011 /

      It’s not always easy to make a quick, healthy breakfast, but here is one you can do that is way better than something you can get at any drive-thru. Breakfast tacos, and super easy ones at that.

      For one person, you’ll need 2 corn tortillas (I like the white corn rather than the yellow), 2 eggs, some shredded sharp cheddar, optional bacon and some good salsa or hot sauce or both.

      You can either warm the tortillas by wrapping them in foil and putting in the oven or toaster oven for 10 minutes at 300 degrees. OR my way is to quick fry them in a nonstick pan by spraying both sides with cooking spray and cooking over medium high heat for about 30-45 seconds per side.

      If using bacon, cook 2 slices according to package directions (I use the microwave for this).

      Meanwhile, heat another nonstick pan over medium-high heat. Crack the eggs into a bowl and whisk with salt and pepper. Pour into pan and cook for 2-3 minutes or until just set. Divide the egg on each tortilla, sprinkle with cheese, crumbled bacon and hot sauce or salsa.

      Fold in half and eat!

      Food on a Budget, Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Easy summer pasta with corn and tomatoes

      August 25, 2011 /

      I submitted a recipe last year for the Dane County Farmer’s Market newsletter using fresh, locally grown produce as well as ravioli from RP’s here in Madison. So here is an adaptation of that recipe, since summer is winding down and you’re looking for ways to stretch the last of the sweet corn as well as your tomatoes and zucchini that are very much in season right now.

      Ingredients
      1 lb. dry or fresh pasta
      2 ears corn on the cob
      ¼ cup olive oil
      2 garlic cloves, minced
      1 large tomato, chopped
      ½ cup diced zucchini
      ¼ cup minced basil leaves
      1/3 cup fresh grated Parmesan cheese
      salt and pepper to taste

      Directions:
      Cook the pasta according to package directions, and drain, reserving about ¼ cup of the cooking liquid. Cook corn in salted boiling water for about 6 minutes. Drain and cool, then cut off kernels and set aside. Heat the oil in a large skillet over medium heat, and add the garlic, fry for 15-20 seconds. Add tomato, corn and zucchini and cook for 3-4 minutes. (Yes, it’s a lot of oil, but it will be absorbed by the pasta and cheese, and olive oil is supposedly good for your arteries.) Add the basil leaves, then the pasta, cooking water, and finally the cheese. Heat for a minute or two or until warmed through, add the salt and pepper to taste, and serve. Serves 3-4

      Food on a Budget, Green Living, Healthy, Ingredients, Recipes, Your Kitchen

      Grilled vegetables over cheese grits

      August 9, 2011 /

      I’m not a big seafood guy, so this is my version of “shrimp and grits”–it’s grilled vegetables over cheese grits. It’s simple, satisfying and a great light meal for the summer months.

      All you need are some grits, a good sharp cheddar cheese, and some veggies to throw on the grill. I had received an awesome box of produce from our CSA (community supported agriculture) from Driftless Organics–and in it were zucchini, yellow squash, eggplant, onions and banana peppers among other things. So I used all of those as well as a red bell pepper I bought at the farmer’s market.

      Here is what to do……cook grits according to package directions for four servings, and add 1 cup of shredded cheddar at the end of the cooking process. Stir until cheese melts and set aside.

      Meanwhile, cut vegetables (enough for 4 servings) into large chunks, spray with olive oil or cooking spray, and sprinkle with salt and pepper. Grill for 4-5 minutes, or until cooked through and slightly charred with nice grill marks. Divide grits among bowls, top with some veggies, and then throw a few cherry tomatoes on top (we also got these from Driftless…you can grill these too but it’s not necessary), and then splash with hot sauce.

      That’s it. This is an easy and really tasty dish. Of course, the sharper the cheese, the better. And the hotter the hot sauce, the better. Enjoy!

      Food on a Budget, Green Living, Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

      Summer Tomato Sandwich

      August 4, 2011 /

      One of the best parts of summer is the fresh tomato. And I do mean fresh, as in the ones you get from a farmer’s market, farm stand on the side of the road, or CSA. Or of course, the ones you grow in your backyard. I wrote recently how I have a pet peeve about crappy grocery store tomatoes, because in grocery stores, it’s always the middle of winter when it comes to tomatoes.

      But for as awesome as fresh tomatoes are and the recipes you can make range from pasta to pizza to salads, there is nothing as simple and delicious as this–the open face tomato sandwich. You toast a couple slices of bread, slather some good mayo, put a few tomato slices on top and sprinkle with salt–maybe a bit of pepper too, but that’s optional. That’s it. Of course, you can close it up like a traditional sandwich, but it’s better open faced for some reason. And sorry health nuts and low-carb supporters, it’s always best with a good white bread.

      Man, I’m hungry.

      Food on a Budget, Grocery stores, Healthy, Ingredients, Recipes, Your Kitchen

      Mikey’s breakfast bowl

      August 1, 2011 /

      Breakfast bowls have become all the rage these days, and I’ve decided to join the party–with rice as the backdrop. Here is my version, and we’ll called it Mikey’s Breakfast Bowl and it serves one (but you can multiply it out).

      Ingredients
      3/4 cup cooked brown rice
      1/3 cup cooked pinto beans, from can, rinsed and drained
      1/4 cup chopped smoked sausage or ham
      1/4 cup chopped avocado
      3 cherry tomatoes, halved
      2 eggs
      Salt and pepper
      1/4 cup shredded sharp cheddar cheese
      2 Tbsp. chopped cilantro
      Hot sauce

      Directions
      Warm rice in microwave according to package directions (Easy to microwave rice is everywhere now, but I love Trader Joe’s brand–it comes in pouches that are frozen and microwaveable in 3 minutes). Stir in beans and nuke for another 20 seconds. Stir in avocado, tomatoes, and sausage or ham. Meanwhile, spray a large nonstick skillet with cooking spray, and crack two eggs into the pan. Sprinkle with salt and pepper. Cook for 2-3 minutes or until the whites of egg are set and not runny. Slide eggs into bowl, and crack the yolks to let the egg run into the bowl. Sprinkle with cheese, cilantro, and hot sauce, and serve.

      Healthy, Ingredients, On the Grille, Recipes, Your Kitchen

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