This is a popular dish at one of our favourite restaurants in Winnipeg AND it is naturally gluten free so my hubby can have it. We had the opportunity to have this while visiting with a friend for brunch the other weekend. And MAN is it good. Good conversations and good friends really make food taste so much better, don’t you agree? 🙂
Heuvos Rancheros is a traditional Mexican breakfast consisting of corn tortillas, eggs and salsa! So simple but yet it’s a delicious combination. We actually ate it for dinner though…no rules with food right? 🙂 The key is to leave the egg yolks a little runny so they swirl into the salsa and make a party of flavour on your plate and in your mouth. The restaurant also served it with hash browns but I sauteed up some fresh swiss chard from my container garden!!! Yay for urban food!
2-4 corn tortillas, toasted/reheated
2-4 eggs, sunny side up
1. Toast corn tortillas in a little bit of olive oil in a skillet until each side is browned and bubbly – keep warm in the oven.
2. Fry eggs on medium heat until white are set and yolk is still runny.
3. Serve tortilla with salsa over top then the egg on top. Break yolk and mush all together in a slurry of yumminess!
Serve with some nice sauteed greens!
I love rhubarb! I look forward to having it in the spring!
My siblings and I used to eat fresh cut rhubarb out of my grandmother’s garden dipped raw into brown sugar…mmmmh. I got this batch from my mother-in-laws garden, stewed up a batch and just ate it straight for about a whole week…so good!
4-5 cups chopped rhubarb
1/2 cup water
3 tbsp corn starch
1/2 cup white sugar
1 tbsp lemon juice
1. Mix all ingredients together in a big pot and heat on medium, stirring frequently until the rhubarb is softened and tender.
Serve hot over ice cream or cold with yogurt, over top of plain white cake or just by itself!
My hubby and I went to Jamaica in the winter time (Honeymoon!) and experienced some SENSATIONAL jerk chicken. Jerk chicken on resort….meh. Jerk chicken from a street vendor (with possibly questionable food safety standards?)…outstanding. We literally picked those bones clean.
Jerk seasoning is traditionally based on two main ingredients – Scotch Bonnet chili peppers (or habaneros) and allspice. Jerk is a common seasoning in the Caribbean and especially Jamaica. I was craving it the other day but I wanted to try and make a vegetarian version of it – so I decided to try tofu! The result? Deliciousness – my husband really enjoyed it actually. I served it over top of rice and peas. This jerk seasoning recipe is based off of the website Simply Recipes. I didn’t use the peppers but hot pepper sauce since I can’t handle the spice that well.
- 1/4 cup white vinegar
- 1/4 teaspoon super duper hot pepper sauce (I used Swazi Fire, it’s insane. Feel free to use what you have or blend up a hot pepper in the blend with these ingredients to make it more traditionally)
- 1/2 onion, chopped
- 2 tsp dried thyme or 1 Tbsp fresh thyme leaves, chopped
- 1 Tbsp olive oil
- 1 teaspoons salt
- 1 teaspoons freshly ground black pepper
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 2 teaspoons molasses or honey
- 1 block of extra firm tofu, sliced into 1 cm slices
- 1/4 cup lime juice
- Salt and pepper to taste
1. Put vinegar, hot peppers, onion, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until smooth.
2. Place tofu slices side by side in a large baking dish. Pour jerk sauce over top of tofu, gently lift up each one so that the sauce totally coats the tofu. Refrigerate for 4 hours to overnight.
3. Bake at 350 for about 30 minutes or until the sauce at the edges start to brown.
Serve over top of rice and peas. Enjoy!
Well we bought a juicer. At first I was a little against them for the major reason of what to do with all that nutritious pulp? I’ve been experimenting with using it in different dishes and baking! It’s amazing how nice and moist these muffins turned out with all the produce that’s in them. I was also SUPER excited to find Only Oats OATBRAN at the local bulk store which I used to bump up the nutritional content of the muffins 😀 Yay fibre!
This recipe is based on a recipe from Dietitians of Canada Cookbook – Simply Great Food
1 1/2 cup gluten free all purpose flour blend
1 1/2 cup oat bran (certified wheat free)
3/4 cup sugar
4 tsp baking powder
2 tsp baking soda
2 cups of pulp from a juicer OR 1 large orange and 1 cup of shredded carrots
1 cup milk
1/2 cup oil
1. Mix together dry ingredients in a bowl. Set aside.
2. Blend together orange, carrots, milk, oil and eggs until smooth and creamy.
3. Add wet ingredients and dry ingredients together until just moistened.
4. Divide into 24 muffin tins (lined with papers) and bake at 350F for about 15 minutes or until tops spring back when gently pressed.
I also used mini load tins and they turned out great…I’m sure it would make a fantastic loaf as well.