Thursday, July 24, 2014

Veggie, Tomato, Onion Breakfast Burrito

Let's face, breakfast time is the best time to experiment!

I have all day to clean up the mess I made. Seriously, I enjoy breakfast, and I'm generally making these for one because everyone else is already out, or doesn't want to be my guinea pig.

I've been making a lot of wraps lately, cutting down on the bread and toast (although not so much on the bagels -- I like my fresh bagels!).

This was my latest experiment.

Ingredients: Last night's leftover veggies, 2 eggs, some grape tomatoes and a slice of red onion, cut up real good.

Prep: reheat the veggies in the microwave for about 20-30 seconds. There isn't much there. You can also take out some frozen vegetables and cost them according to the instructions. I wanted something a little chunky, not just peas, carrots and corn. (Not that there's anything wrong with those, but that's not what I was in the mood for.)

Scramble a couple of eggs. While they're cooking, cut up a few grape tomatoes and the slice of onion.

Put the veggies on the tortilla. Add the egg. Top with tomato and onion. Season it, if desired. (Salt and pepper to taste, as they say.)

And you'll see the following results:

No pictures of the wrap, because I'm still working on my perfect tortilla roll!

Wednesday, July 23, 2014

Bagel Pizzas with Fresh Mozzarella and BBQ Sauce

Nothing incredibly original or stretching my skills here, but a good, quick snack nonetheless.

Luckily, I have a couple of good bagel stores in walking distance to get fresh bagels. (No pre-packaged, mini-bagels here!) And I can also get a fresh mozzarella, with or without salt. (We prefer without -- you can always add it if you need to.)

I didn't have any pizza sauce or leftover sauce from pasta, and I wasn't going to open a can of tomato sauce, figure out what spices I needed, for just two bagel halves. Next best thing, there was a bottle of BBQ sauce in the fridge from Dinosaur BBQ. A little on the spicy side, but that's a plus.

Cut open the bagel. Make a circular depression with your thumb going around the bagel. Put the bagel in the toaster oven and toast it for about half the time you normally would.

Spoon in BBQ sauce into the depression and spread it around. (Don't fill it like a trough.)

Cut up the mozzarella. Here's one time where the packaged stuff, particularly string cheese, might have been better. The fresh kind is a little watery, especially if you refrigerate it in water after you buy and use it the first time. I tried to dry the slice a little with paper towels. It worked a little.

Sprinkle some spices on top: garlic powder, onion powder, pepper, salt, whatever. Pop it back into the toaster oven and cook it some more. Watch that the cheese isn't burning ... or dripping all over the inside of the oven.

Saturday, July 19, 2014

Apple Cider and Ginger Ale, A Nice Summer Beverage

Farmer's market is here every Sunday. Chinese take-out shows up here almost as often.

At the farmer's market, I'll likely to pick up a 1/2 gallon of fresh apple cider. If we order too much take-out, we tend to get a 2-liter bottle of Ginger Ale or Orange soda. (I suppose we might get Cola or something else if we asked in advance.)

Not too many soda drinkers in the house any more, so the bottle is still half-full. (Hey, optimist!) But it's going to go flat! (Pessimist!) And I need to finish the apple cider before it ferments (not likely to happen unless I totally forget it's there) and before next Sunday when I can buy some more!

Half a glass of cider with half a glass of ginger ale works out pretty well.



More pictures from the past month or so coming soon.

Friday, July 4, 2014

Another Summer (July 4th!) Celebration -- We've Got Ribs

I'm back for another summer, and maybe I'll update, and maybe I won't. But I'll start with this picture while the oven is preheating:

Why the oven on the Fourth of July? Well, it looks like a hurricane is about to pass by outside. Besides, that what my recipe calls for. And that's why I started doing this before seven in the morning!

I'm cheating here, a little. I made these on Mothers Day, so I have a little practice. And I had nearly half the rub remaining. I added some more brown sugar to tone down the spiciness because of the guests coming later (and because there wasn't enough, of course).

The beef ribs are from Costco. They were good the last time. Let's hope history repeats itself.

Speaking of history: Happy Fourth of July! Happy Independence Day!