Sunday, March 28, 2010

Brown Rice and Eggs (Cosmo Hippie Chef Alert!)

So this yummy warm earthy dish could probably be found in many different places, though I'm sure we would all interrupt it our own unique way. I first had this dish in Playa del Carmen, Mexico on the same trip I found Chiliquiles. My first thought was Brown Rice and Eggs? What could be special about that it's so simple? My next thought was it's a complex carbohydrate (the brown rice) and a healthy protein (the eggs) and will probably sustain me for a good part of the day, even if all I was doing that day was laying in the sun (which I was). So I ordered it and who knew something so simple would be so good. I even went back another morning for the same dish, the second time I asked for some sliced tomato's for a fresh element and DELISH again. Now when I make Chiliquiles I save some of the tomato sauce so I can use it in this dish, we actually had it for breakfast this morning. Enjoy

-Brown Rice and Eggs- Serves 2-4

1 c. brown rice or more depending on the amount of hungry mouths, (I recently have been using wild rice I think it's fun to switch it up)
2 eggs per person
Earth Balance Butter, or Olive Oil
leftover Chiliquiles sauce
salt and pepper

* sometimes I saute up some Kale and add it as well (I'm always finding places to add veggies)

**optional: Tofutti Sour Cream, avocado, extra hot sauce

1. Cook rice according to directions, (most times I make the rice a day ahead if I know I'm going to make this dish, it just saves time if making it for breakfast.)
2. Warm up leftover Chiliquiles sauce, (P.S. you could totally make the Chiliquiles sauce just for this recipe.)
3. In a saute pan saute the rice with a little butter or oil just until warmed through (if using already cooked rice). I like a little crunch or crispness to the rice. Salt and pepper the rice just a bit, cook for about 5-10 minutes.
4. Scoop the warm sauce into the bottom of the bowl and top with the sauteed rice. Set aside while you cook the eggs.
5. Add a little more butter or oil to the saute pan you used for the rice. Crack the eggs into the pan, I cook mine over easy but you could certainly scramble them if you'd prefer. Top the rice and sauce with the cooked eggs. (Be sure and salt and pepper the eggs while they cook.)
6. Top with any optional ingredients you would like.

Sunday, March 7, 2010


I'm not even sure where to begin about this dish, WE LOVE IT! It's warm, spicy, comforting, and super delicious. I first had this dish in Playa de Carmen, Mexico this last November, and I've been making a version of it ever since. That's what's awesome about traveling and trying the traditional dishes, you can bring home a piece of that experience. Chilaquiles is a traditional Mexican dish, typically corn tortillas cut into quarters and fried are the basis of the dish and a green or red salsa is usually poured over the tortillas until they begin to soften. Either eggs or pulled chicken are sometimes mixed in. The dish is topped with cheese and sour cream and maybe served with refried beans. It's usually eaten for breakfast or brunch, this makes it a popular recipe to use leftover tortillas and salsa. They also believe this dish is a cure for a hangover... you decide.

I will share the way I interpreted the dish but try and make it your own. We thought this dish was special enough for Christmas Eve breakfast with my mom and Big Mike, it was a total hit.

Also my friend Nicole asked me for some Indian cooking tips, and I told her I would post a list of Indian spice that I think would possibly work with this dish. Enjoy!

-Chilaquiles- Serves 2

4 eggs
2 tortillas (I use organic sprouted wheat tortillas, burrito size)
1 jar canned tomatoes, or 32 oz. can crushed tomatoes
1-2 chipotles in adobo sauce (I pour the rest of the can into a Ziploc and toss in the freezer)
half a medium yellow onion, cut into 1/2 inch rounds and cut in halve again
olive oil
salt and pepper


tofutti sour cream, or regular sour cream
hot sauce

1. I start by simmering the jar, or can of tomatoes in medium saucepan over medium heat, when the tomatoes begin to simmer I season with salt and pepper. Chop up the chipotles and toss into simmering tomatoes. Turn down to low and let simmer while you work on the other ingredients. (When using canned tomatoes from the store, if the mixture looses all it liquid add just a little water. You want it to be thickened and reduced, but a little liquid is ideal.)

2. Pre-heat oven to 350 and line a cookie sheet with foil, take to tortillas and cut in half, and then in half again. You'll have 4 quarters then cut each of those in half and place on cookie sheet. Drizzle with a little olive oil and when oven is ready place in oven and bake for 10-15 minutes. You want them crispy and slightly browned. When done take out of oven and let cook.

3. Next get two bowl ready for serving. Place a frying on medium heat with a little olive oil crack all the eggs and begin to cook, be sure to season with salt and pepper. Cook them to your liking, we like them over easy.

4. Just before the eggs are cooked add the half moon slices of onion into the tomato chipotle mixture and stir in. Then warm then through just a little, when ready spoon about 1/2 c to 2/3 of a cup of the tomato onion mixtuer into each bowl, next top with the eggs.

5. At this point it's up to you what you want to top your dish with, we like tofutti sour cream and avocado for sure. If we have cheese we add it, if not it's great without cheese. I place the baked tortilla wedges around the outside of the bowl. (I have a soggy bread and tortilla thing, this ensures that they don't get to soft before I can get to them.)

Here's a few Indian spices I think would work if you want to take the dish that direction.
Cinnamon, Cloves, Allspice, Cumin, Nutmeg, Corriander, Tumeric and Dried or Fresh Parsley,
I would start with about 1/4 t. of some of these to start out, remember you can always add more.

P.S. We had this dish for brunch this morning, and maybe for dinner later in the week :), also I use the leftover sauce for another dish that I will share, Brown Rice and Eggs.

Friday, March 5, 2010

The Best Bang for Your Bite

I don't know about you but for me I want to get the best bang for my buck at the grocery store. The best way to do that is eating not only locally grown fruits and veggies but the ones that are in season. Eating both locally and in season ensure your dollars are well spent but also that the food your eating is as nutritious as it can be. The less it has to travel the sooner to your plate. Here's a few options to look for next time your at the store.
  1. Sweet Potatoes/Yams: A very good source of dietary fiber and potassium. They are also a very good source of several vitamins, including vitamins B1, B6, and C, and manganese.
  2. Winter Squash: Like other richly colored vegetables winter squash are an excellent source of carotene's, the richer the color the richer the concentration such as pumpkin and acorn. Like other carotene-rich vegetables, winter squash have been shown to exert a protective effect against many cancers, particularly lung cancer.
  3. Kale: It is among the most highly nutritious vegetables! A good source of carotene's vitamins C, B6,B1,B2,E and minerals including copper, iron and calcium.
  4. Brussel Sprouts/Cabbage: They are similar in nutritional qualities to broccoli, an excellent source of folic acid, vitamins C, K and bete-carotene. They are a good source of vitamin B6, fiber, thiamine, and potassium. Brussel sprouts contain numerous cancer fighting phytochemicals in the form of glucsinolates. Also a good food to reduce appetite, promote bowel regularity, and prevent colon cancer.
  5. Carrots: Two carrots (not baby carrots) provide roughly 4,050 retinol equivalents, or roughly four times the RDA of vitamin A. Carrots also provide excellent levels of vitamin K, biotin, and fiber and very good levels of vitamins C, B6, potassium and thiamine.
  6. Broccoli/Califlower: Califlower is not as nutrient dense as broccoli, but has many of the compounds that help prevent cancer. Broccoli is especially rich in vitamin C. A 1-cup serving of broccoli provides about the same amount of protein as a cup of corn or rice but less than one third the amount of calories. it's an excellent source of of vitamins K, A as well as folic acid and fiber. It also contains phytochemicals with tremendous anticancer effects.
  7. Grapefruit: Is low in calories but is a good source of flavonoids, water-soluble fibers, potassium, vitamin C, and folic acid. It also contains phytochemicals, including liminoids, flavonoids, lycopene and glucarates.
  8. Pears/Red Aujou Pears: They are a good source of dietary fiber, vitamin C, copper, vitamins B2, and E and potassium. Pears are are actually higher in pectin than apples. This makes them quite useful in helping lower cholesterol levels and in toning the intestines.
  9. Oranges: The combination of high vitamin C content and flavonoids make oranges important whenever vitamin C is required to function, especially within the immune system, lens of the eyes, adrenal glands (stress receptors), and reproductive organs and in the connective tissues of our body, such as the joints, gums and ground substance; and in promoting overall good health.

Great Flavor and Fab Prices. Good luck and enjoy the end of the winter bounty.

Outdoor Table for Two- Kale and Sausage

So we've added something savory, and naughty to our breakfast routine... Kale and 'Sausage'. Really for breakfast? Yes! I'm always striving to balance our meals in a healthy way, and since our yummy hot cereal is sweet this savory addition is another way for us to up our veggie count for the day plus a little added protein to balance the potential carb overload. So when I say 'Sausage' I'm talking about a new product I've come across from a company called Field Roast, there an artisan vegan meat company. All there product are made from vegetable protein, I like the Smoked Apple Sausages.

-Kale and Sausage

1 link Field Roast Smoked Apple Sausage, cut into small bite size pieces
1 bunch Kale, take leaves off the stem and cut up into smaller pieces
olive oil
salt and pepper
small wedge lemon

1. Start by heating oil over medium heat in a saute pan, when oil is hot toss in sausage and start sauting.
2. When sausage has started to brown add the chopped kale and begin to saute. Toss often until wilted but still bright in color.
3. When wilted enough for you, season with salt and pepper and and the juice of some lemon.
4. Serve immediately. Enjoy!