My way of coping amidst this panic of Covid 19 is by cooking. It helps me calm down and release my stress.
This morning I decided on cooking a big breakfast. The thing about Huevos Rancheros is that it is a Mexican dish rich in protein from the beans and the eggs. You may skip the yolk and even make the eggs with simply egg whites if you like.
This recipe is simple yet a bit time consuming in terms of the number of ingredients and plating or layering involved. If you want to make it quick you may skip few ingredients as per your liking.
Ingredients:
Eggs -1
Onion- 1 medium chopped fine
Garlic cloves- 4-5
Habanero lime tortillas from Trader Joes (you may use any brand tortillas or any kind)
1 Can of black beans
1 jalapeno diced
Cheddar Cheese or any mexican cheese blend
Salt to taste
1 avocado sliced
Sour Cream
Salsa -either homemade or any store bought (I use Ghost pepper or Habanero salsa because our family loves spice)
Butter or oil
Cilantro for garnish
Preparation:
Take a pan and place over medium heat, add 1 tsp oil, garlic cloves, onions and black beans along with salt and saute for about 5-10 minutes. Then take another pan and make half fry eggs over medium flame. Toast the tortillas in medium flame and I add some cheddar cheese over the toasted tortilla while its warm so the cheese melts over it.
Take a plate -place the toasted tortilla with cheese
Tranfer 2-3 spoons of the beans with onion and garlic on top of the tortilla
Place the half fried egg over
Add some salsa
Add a dollop of sour cream or more as per your liking
Add sliced avocados
Add jalapenos if you like the crunch and spice
Garnish with cilantro
Layering or Plating:
Tip: I always try to make the yolk runny since that elevates the quality of the dish so much.
Having received a tremendous response from cooking workshop for kids last summer, I will be conducting a Kids Cooking Camp this summer as well and wanted to reach out to all of you who are planning camps for your kids. I have seen that the kids enjoy these cooking sessions so much because they are allowed to get messy and get to make their own plate of food in a fun way.
I have planned 2 weeks of cooking camp for the kids this summer. I am conducting
one week of cooking session for the kids in July from July 12 th through July 16th, Mon-Fri, 9:30 am- 12:00pm and the kids get to eat lunch at the end of each session.
I am also conducting another cooking session in August from Aug 12th through Aug 16th, Mon- Fri, 9:30 a- 12:00pm.
I have kept the menus for both the camps different so parents who want their kids to attend both sessions may do so.
Its been snowing all day, and I never complain since those are the days I spend some quality time with my husband and kids. I think the snow storm compels everyone to be bound home for safety, roads get nasty also so we all rather stay home safely unless it is something really important!!!
What a nice compelling way to bond with family? LOL! Today is such a day- my husband ended up working from home and he ‘s always attending calls and in meetings all day long. I decided to start the day late with brunch. So the menu was Homemade Waffles with Strawberries and syrup with powdered sugar dusting like the snow!!!! Then I made my husband’s favorite masala scrambled eggs with toast.
We watched a movie together and now its dinner time! I decided to recreate the Guacamole that is served with tortilla chips at California Pizza Kitchen under the Short eats menu for 5$. I have to be honest- I simply love it and am left craving for moreeeeeeeeeeeee.
I checked my refrigerator and had all the ingredients to recreate the recipe and the will, ofcourse:) so decided to go for it!
Ingredients
Avocado-1
Jicama- 1/2
Red/ Orange Bell Pepper-1/2
Black beans- 1/4 cup
Onion-1/2
Jalapeno-1
Sweet Corn- 1/2 cup
Lemon Pepper- 1/2 tsp
Garlic powder-1/2 tsp
Cumin powder-1/2 tsp
Lemon-1/2
Black pepper coarsely ground powder- 1/4 tsp
Cilantro leaves for garnish
Preparation:
I start by dicing Onion, Jicama, Bell pepper finely. I use frozen sweet corn, so I let water boil and thaw it by letting it sit in the boiling water for about 5 minutes or so. After 5 min’s, transfer the corn to a bowl of cold water. Then I take a bowl, peel the avocado skin, take all the avocado pulp and transfer in the bowl. I add all the spices, salt to taste and mix it as I mash the avocado well to incorporate all the ingredients together. Then I squeeze half a lemon and mix the lemon juice with mashed avocado. Add diced onions, jicama, bell pepper, jalapeno. Mix well. Transfer the corn and black beans at this point. Mix again and garnish with cilantro leaves. Enjoy!
Let me know if you liked this recipe.
Thanks and as always with much love from my kitchen to yours……
