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Posts tagged ‘salsa recipe’

Huevos Rancheros Con Aguacate

I love eggs. Usually. Right now, I am pretty tired of eggs, but in an effort to boost my protein intake, I am trying to find new ways to eat them.

On Sunday, I made two attempts at egg preparation, using my CSA box as inspiration.

One peek into my fruit bowl was all it took to spark an idea for breakfast dish #1.

I spy….avocados. Yessss!

avocado

The cutest, tiniest avocados ever, by the way. They are called “Mexicali” Avocados, and they are divine. Bonus? The skin is edible should you choose to eat it. No peeling!

Once I spotted the avocado, I had another thought. Last week, I made (and canned) some salsa. Super simple salsa too. Tomatoes, onions, peppers, squeeze of lemon and pinch of salt. The end.

Very similar to the recipe here, but without the cilantro, and it was cooked (because I was canning it.)

Then I thought, “It’s Sunday…I can eat a corn tortilla!” (Sunday’s are my “day off” from dietary restrictions.)

I knew what I had to do. Huevos Rancheros Con Aguacate (Rancher’s Eggs with Avocado.) Or, Fried eggs on a tortilla with red sauce and avocado on top.

It was SO easy guys. Even if you don’t have salsa just lying around, it is SO easy to make.( <—- click there!)

P.S. get your tomatoes now and fill up the freezer or pantry with salsa for later. You won’t be sorry!

I started off by cracking two eggs into a little egg pan over med heat, coated in butter. Once the whites started to solidify a bit, I sprinkled a small lid with water, and topped the pan with it, turning heat to low. This essentially steams the top of the eggs so you don’t have to flip them. If you prefer to flip, go for it, but I find that breaking a yolk while flipping makes me want to break someone’s face, so I do what I have to do to avoid that.

While the eggs are cooking, Fry up a corn tortilla in a little refined coconut oil. You don’t want it crispy, just a little toasty yet still pliable. Drain the oil, then set on your plate.

Once the whites are done, but  yolks are still a bit runny, slide the eggs onto the tortilla.

Take some of your salsa, and heat it up a bit in the egg pan (save the dishes!)

Top the eggs with warm salsa.

Last? Top with slices of fresh avocado and a sprinkling of sea salt.

This would have been so yummy with sauteed nopales on the side!

YUM.

huevos rancheros

If I *really* wanted to cheat, this would have been heavenly with refried beans. In fact, it begged for them. If I’d had any in the pantry or cooked up, they would have been on that plate. So good.

Step outside the box guys. Keep your meals interesting and delicious. “Eating healthy” doesn’t have to mean “lacking flavor”. Gone are the day of stale rice cakes and crappy peanut butter.

Eat good quality, fresh, healthy foods that make your body and taste buds happy.

You really can have your cake and eat it too. 😉

 

 

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Preserving the Harvest (Part 2)

I always thought I hated tomatoes. Unless they were presented as pasta or pizza sauce (and occasionally ketchup) I avoided them like the plague.

Then one day, after touring her garden, my friend Libby offered me a slice of a brandywine tomato. My first words? “It tastes like SOUP.”

I’m not sure what that means, but what I was trying to communicate was the complexity of the flavor. It tasted like something I had never had in my life…it tasted like a real tomato. I think that was the first time I really realized the difference in quality, organic food. I had eaten organics off and on for over a decade at that point, but that tomato was really eye-opening for me. I mean, come on. You cannot tell me your grocery store tomato looks like THIS:

tomatomg

tomatOMG

My CSA is offering five different types of tomatoes this week. It is not uncommon for me to have 2-3 different varieties in my fridge at once. Matter of fact, right now I have four. Heirloom, roma, red grape, and red cherry. Although I have plenty of tomatoes, it will not stop me from ordering more this week. Why? Because I want delicious, fresh tasting salsa for months to come. In fact, our CSA is offering  20 pounds of organic “cosmetically challenged” red tomatoes for $30 right now, which means that next week, it’s ON. I will be out of town this weekend, so hopefully they will still have 20 pounds available next week when I can devote more time to stocking my freezer and pantry with my favorite thing in the world.

Fresh salsa.

Easy, fast, tasty, and super nutritious, it’s the perfect condiment. I love the stuff!! It is the perfect way to add more veggies (and technically fruit) to your diet without much effort.

I am going to make a small batch today to add to my ever-growing stash in the freezer. Here is what I am starting with:

salsa1

 

A ton of roma tomatoes, some white onion, serrano chilies, “cherry bomb” peppers, lemon juice, sea salt, and about 20 minutes of my time. When I thaw the salsa for use, I will add fresh cilantro to freshen it up a bit. 🙂

For each batch, I use 1/4 of a white or yellow onion, 6-8 roma tomatoes, 2 serrano chilies, a squeeze of lemon juice, and a sprinkling of sea salt. You really can’t go wrong with measurements on salsa, guys. If you like more onion, add it. If you don’t like spicy, omit the peppers. You get the idea. I toss it all the food processor, pulse until all is combined and uniform in texture, and pack into freezer bags for later.

salsa2

 

I will do most of it with serranos (my fave) but plan to do a batch or two with the cherry bomb’s. Gotta see what all the fuss is about. 😀

My favorite uses for salsa?

2 TBSP (or more) mixed in with my scrambled eggs.

A heaping spoon-full over the top of shredded beef or pork that has been stewed all day…or crock potted. YUM.

Right out of the bowl with “Food should taste good” brand chips. OMG!

Or maybe my go-to quick lunch: A can of organic white meat chicken (the kind that looks like it’s in a tuna can) mixed with about a half cup of salsa, a squeeze of lemon juice, and a sprinkle of “real salt”.  Straight out of the bowl or with whole grain chips. My favorite meal these days. 🙂 Quick, easy, and full of protein and veggies (and yes, fruit.) Here are a few of the reasons you should be eating the wondrous tomato:

number103ok

Now is the time to capture the deliciousness of the tomato. You will thank yourself for the effort made when you are enjoying chips and fresh salsa in December!

 

 

 

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