Breakfast Burrito with Egg, Sweet Potato and Black Beans

I remember eating at Northstar Cafe with my daughters in Columbus, Ohio, shortly after it opened in 2004. I had their amazing breakfast burrito with egg, back beans, sweet potatoes and salsa. I recall telling my daughters that it was the best meal I'd ever eaten. I have to admit, I was probably ravenous, after a long day of Christmas shopping.

Inspired by that burrito, I came up with my own concoction ~ not quite as good as their's but pretty close ;o)

Serves 4

Ingredients

4 10" whole wheat tortillas

2 cooked sweet potatoes (lightly smashed)

1 cup cooked black beans (or 1-15 ounce no or low sodium)

yellow onion and red pepper, sauteed 

4 eggs

4 sandwich size slices of white cheddar cheese (or 4 ounces)

Salsa

Night before: If using dried beans, soak beans in pan of water overnight (water should extend a few inches above beans). 

A few hours before dinner, rinse beans,  cover with fresh water (extending a few inches above beans) and bring to a boil over high heat. Reduce heat and simmer 1 hour or until desired tenderness. Drain most of the water from pan (leave enough to cover bottom of pan). Add minced garlic, cumin, coriander, salt and pepper to taste; stir until evenly distributed. Place back on stove and let simmer until ready to assemble burrito.

Add scrubbed sweet potatoes to a saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to medium and cook about 20 minutes, or until desired tenderness. Scoop flesh from skins and place in small dish; discard skins. Using potato masher, smash potatoes. Place mixture in small pan over low heat to keep warm until ready to assemble burrito. 

(If you prefer, cook sweet potatoes and beans the night before and just heat up before assembling burrito.)

Wash and cut vegetables. 

Sauté onion and pepper in pan with 1 tablespoon of olive oil over medium heat. When softened, turn flame off and let sit until ready to assemble burrito.

Crack eggs in lightly greased frying pan; break yolk. Cook over medium-low heat until cooked through. Turn flame off.

To assemble burrito:

Drain water from bean mixture.

Place tortilla on flat surface. Add 1/4 cup of sweet potato; 1/4 cup black beans; and 1/4 cup off pepper and onion mixture to center of tortilla.

Place 1 egg on top of mixture. Cut cheese slice in two and place both pieces lengthwise on top of fillings.

Place burrito in microwave for 30 seconds so cheese starts to melt.

Now that all the fillings are in place, tightly fold the tortilla. Wrap in foil to keep warm. Repeat with other tortillas. Serve buritta with salsa. That's it... enjoy❤️

My Experience with an Online Food Delivery Service

Tofu Tortas & Tostones 

I was pleased with my Blue Apron experience! I tried 9 meals - and actually liked all of them. The produce was fresh, with the exception of just one avocado.

Here's some things I liked about the service:

• No meal planning or grocery shopping required 
• No food waste
• The recipe cards were nicely written and illustrated and, therefore, easy to follow
• The experience forced me to experiment with some ingredients that I may not have tried otherwise (e.g., plantain, sriracha)
• The flavor of some common dishes were greatly enhanced due to the seasoning selections
• The food portions were big, with leftovers for lunch the next day ;o)

The recipe cards inspired me to start being more organized while cooking in the kitchen ~ prepare and chop all ingredients before cooking ~ and reuse the pans during the different steps to save time in clean-up.

But, of course, there's usually a down-side... For me, it would be unconscionable to use the service regularly due to the substantial amount of package waste (e.g., large plastic ice packs, seasonings in small plastic bags and liquids in small plastic containers). Also, the service is a bit pricey for the vegetarian option at $60 for 3 meals, each serving 2 (same price as regular meal plan). 

Overall, I really enjoyed the experience ~ and plan on using the service occasionally. Also, I plan on checking out the recipes they post on their website ;o)

Sweet Potato & Collard Green Hash

Don't you just love a hot breakfast on weekend mornings! This recipe is easy - yet special enough to serve overnight guests...

Serves 2 

Ingredients

• 3 Tbsp olive oil (separated)
• 2 medium sweet potatoes, peeled and cut into bite-sized pieces
• 1 medium red onion, finely chopped
• 1 clove garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• Pinch red pepper flakes
• 2-3 cups collard greens
• Salt and pepper, to taste
• 2 large eggs

Heat 2 tablespoons olive oil in medium size skillet over medium heat. Add sweet potatoes, onion, garlic, cumin, paprika, and red pepper flakes. Cook mixture, stirring occasionally, until sweet potatoes are cooked, about 15-20 minutes. Add collard greens and cook an additional 5 minutes, stirring occasionally, until greens have wilted. Season with salt and pepper, to taste.

While hash is cooking, heat 1 tablespoon olive oil over low-medium heat until hot. Crack the eggs in the pan, keeping them separated, and cover with lid. Cook about 2-3 minutes, or until whites are set and yolks still soft. Season with salt and pepper, to taste.

Divide hash between 2 plates and top with sunny-side up eggs. Serve with toast or biscuits, if desired. ~Adapted from sharedappetite.com

Kolachi Rolls

Every Christmas and Easter, my mother-in-law baked kolachi ~ and not just a roll or two. She'd make several rolls of nut, apricot, poppy seed and my favorite, cheese kolachi. And now that she's gone, the tradition lives on through her children. 

These rolls are delicious and make our holidays extra special❤️

Yield: 4 rolls

Ingredients

• 4 cups all-purpose flour
• 2 cups white whole wheat flour
• 1 tsp salt
• 3 Tbsps sugar
• 2 packages dry yeast
• 1/2 cup warm milk
• 1/4 pound unsalted butter
• 1/2 cup vegetable shortening
• 3 eggs, beaten
• 1 cup sour cream

Dissolve yeast in warm milk (100 - 110 degrees); set aside. Mix together flour, salt and sugar. Add shortening and butter. Mix until it resembles coarse crumbs. Add beaten eggs and sour cream. Add yeast and knead well. Divide dough in 4 parts. Let rise 30 minutes.

On a floured surface, roll each part into a rectangle roughly 9" x 14". Spread any type of filling up to an inch of the edges.  (Nut and apricot filling recipes can be found below.)  

Pick up the long side and roll up tightly, closing seams by pinching.

Place 2 rolls on cookie sheets lined with parchment paper ( or lightly-greased). Cover with towel and let raise for1 hour or until double in bulk. Brush with egg wash before baking and/or melted butter after baking, if desired.  Bake 35 minutes at 350 degrees. If possible, bake one sheet at a time. Cool completely before slicing.  Freezes well. ~adapted from Jednota Newspaper

Nut Filling:

• 2 tablespoons unsalted butter
• 1 pound walnuts, finely chopped
• 1/2 cup sugar
• 1 teaspoon vanilla 
• 3/4 cup scalded milk

Melt butter. Add walnuts, sugar and vanilla. Add scalded milk and mix well.

Apricot Filling:

• 1 pound dried apricot, support and management functions chopped
• 1 cup water (divided)
• 3/4 cup sugar
• 1 teaspoon lemon juice

Combine apricots and 3/4 cup water in small saucepan. Cook over medium-high heat, stirring occasionally, until water is evaporated and apricots plump. Add sugar, lemon juice and 1/4 cup water, cook, stirring frequently until thickened, about 8-10 minutes. Remove from heat and let cool. 

White Whole Wheat Banana Pancakes

I love this healthier version of pancakes. I try to stay away from packaged foods, like pancake mixes that include ingredients I can't pronounce. These pancakes are made with white whole wheat flour and bananas. They taste too delicious to douse with heavy syrup ~ but I do squeeze a bit of 100% pure maple syrup on them ;o)

Serves 5-6

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Ingredients

• 2 cups white whole wheat flour 
• 2 tsp baking powder 
• 1 1/2 tsp baking soda 
• 1/2 tsp salt 
• 1 Tbsp honey   
• 2 large eggs, lightly beaten 
• 1 3/4 cups milk 
• 2 Tbsps butter, melted, plus extra for frying 
• 2 ripe bananas, mashed
• Topping of your choice

Recipe 

In a large bowl, blend together all dry ingredients. Add honey, eggs, milk and melted butter; mix until just combined (don't over mix). Add mashed bananas and stir until blended. 

Lightly coat a frying pan with butter and place over medium heat. Add about a 1/4 cup of batter per pancake. When bubbles surface and bottom is browned, flip and cook the other side. Before repeating with a new batch, quickly clean pan with paper towel and lightly re-coat with butter.

You can freeze leftovers. Separate pancakes with freezer (or wax) paper and place in freezer-safe container or bag.

~Recipe from Lisa Leake

Pierogies with Potato and Cheese Filling

My Slovak mother-in-law was a great cook and pierogies were one of her specialties.  It's a simple dish with very basic ingredients.  Her 5 kids continue the tradition of making them during the holidays - my husband and I enjoy making them together. He's great at rolling-out the dough until it's nice and thin ~ and I think that's the trick to making perfect pierogies. If we run out of filling, he likes to use a seedless prune for the filling ~ easy, and actually pretty delicious! And, of course, you can use an endless number of other fillings, such as sauerkraut, mushrooms, meat, or even fruit.

Dough

• 2 1/2 cups flour 
• 1/4 cup milk 
• 1/2 cup sour cream 
• 1/4 cup butter, melted 
• 2 regular eggs, slightly beaten 
• 1/2 tsp salt 

Combine all ingredients and kneed well to make a soft dough. Add a little more milk (if too dry) or flour (if too sticky), if needed. 

Roll out on floured board until thin. 

Cut into squares or circles (I make circles using a Pampered Chef Cut-n-Seal). Place about 1 tsp of filling on each square (or circle). 

Fold in half, making triangle (or half moon). Pinch well to keep filling inside (or use Cut-n-Seal). 

Heat a pot of salted water to boiling on high. Add Pierogies to boiling water and cook until Pierogies rise to surface; and then cook an additional 5 minutes.

Drain water using colander, being gentle so Pierogies do not break open. Add a bit of butter and season with salt and pepper to taste. 

Homemade Pierogies freeze well. In fact, they actually cook better if frozen. To freeze, place filled Pierogies in a single layer on cookie sheet and place in freezer. As soon as outside dough is frozen, toss them in a freezer-safe container or bag. 

Potato & Cheese Filling

• 3 medium potatoes 
• 8 ounces sharp cheddar cheese 
• Salt & pepper to taste 

Boil potatoes until soft. Drain and rinse. Add cheese to potatoes and mash together. Season with salt and pepper to taste. Enjoy!!!

Buckeye Balls

In Ohio, especially during football season, buckeye balls are a very popular candy♥️. In fact, Ohio and buckeye balls pretty much go together ~ just like peanut butter and chocolate. They were named, of course, for their resemblance to the nut of the Ohio buckeye tree. 

Ingredients

• 1 1/2 cups creamy peanut butter 
• 1/2 cup butter, softened 
• 1 tsp vanilla extract 
• 1 16-ounce package confectioners sugar 
• 1 6-ounce package semi-sweet chocolate chips 
• 2 Tbsp solid shortening 

Line cookie sheet with wax paper. Mix peanut butter, margarine, vanilla and sugar until smooth. Shape into 1" balls. Place on baking sheet and refrigerate until firm, at least 10 minutes.

In the meantime, melt chocolate chips and shortening over simmering water on top of double boiler. Stir until melted and smooth (can also use microwave). When smooth, pour a portion into small cup. 

Remove balls from refrigerator. Dip each ball in chocolate mixture so 3/4 of ball is covered, using a toothpick. Place back on wax paper. Smooth over toothpick hole for better appearance. Add more chocolate to small cup as needed. 

Refrigerate 1 hour or until chocolate hardens. Store in plastic containers or bags, using wax paper if layered. 

Farro & Beet Salad

💓 this salad! Farro is a hearty grain that's high in fiber and protein. It's similar to quinoa but a little more tender. It's paired up with avocado, beet and topped with hummus and walnuts.

Serves 3-4

Ingredients

• 6-ounce package baby spinach
• 3/4 cup farro 
• 1 large red beet (or 12-ounce can)
• 1 avocado, pit, peel and slice
• 1 shallot or small red onion, finely chopped
• 2 Tbsp olive oil
• 2 Tbsp vinegar
• Dash of sugar
• 3 Tbsps toasted walnuts, roughly chopped
• 1/4 cup hummus
• Fresh tarragon, if desired

1. Cut beet in quarters and place in medium pan of boiling water; cook for 30 minutes, or until tender. Drain. After slightly cooled, rub skins off and discard; then dice beet into 1" pieces.
2. Place farro in medium pan with salted boiling water water; cook for 17 minutes, or until tender. Drain and return to pot.
3. While beet and farro are cooking, make vinaigrette by combining finely chopped onions, vinegar, and olive oil; season with salt, pepper and dash of sugar and whisk until well combined.
4. Pour vinaigrette over spinach and place dressed spinach on individual plates. Divide farro, beets, avocado among plates. Top with walnuts, hummus; and fresh tarragon, if desired.

~inspired by Blue Apron

Falafel

It's hard to describe falafel to someone who hasn't tasted it (except to say it's delicious ;o) because there's really nothing else quite like it. Most falafel is deep fried but this healthier version is cooked in a frying pan with just a little olive oil. These tasty little patties are a bit crunchy on the outside and tender on the inside and have just the right amount of seasoning to give them a little kick. I like to serve falafel with pita bread, hummus and Chopped Salad (see recipe under "Salads" label).

Ingredients

• 1/2 lb chickpeas, uncooked
• 1 leek, cleaned and trimmed
• 1 medium onion, peeled and chopped
• 2 Tbsp fresh parsley, finely chopped
• 2 Tbsp fresh cilantro, finely chopped
• 2 large cloves of garlic, minced
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• 2 Tbsp white whole wheat flour
• 1 tsp baking soda

Recipe

Night Before: Remove any damaged chickpeas or grit. Place in colander and rinse.  Put chickpeas in a large bowl and cover with cold water, extending a few inches above peas, and soak overnight. 

When ready to start preparing meal: Drain and rinse the chickpeas. Place chickpeas in pot of water, extending a few inches above peas, and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 1 1/2 hour, or until chickpeas can be mashed with a fork. (Many recipes skip this step but I prefer the chickpeas cooked.)

Wash and prepare veggies.

Drain chickpeas and place in food processor; pulse until there are no big pieces. 

Add leek, onion, parsley, cilantro, garlic, salt, cumin and pepper flakes to food processor.

Pulse until mixture resembles a thick paste. (If making a double batch, you may not have enough space in food processor, so remove chickpeas before adding the veggies; then combine the two mixtures.) Cover and refrigerate for at least 30 minutes.

Mix flour and baking soda with a tablespoon of water and thoroughly mix into the falafel mixture after refrigeration.

Form falafel mixture into walnut-sized balls, using about 2 tablespoons of mixture per falafel, and place on a large baking sheet. Gently flatten into patties.

In a large skillet on medium-high heat, heat 1 tablespoon oil. Add patties, but do not overcrowd. Cook 2-3 minutes per side, until golden in color.

Place on paper towel to absorb any excess oil.

Add another tablespoon of oil and repeat process, continue until all falafel mixture has been cooked. And enjoy❤️❤️❤️

World's Best Chocolate Chip Cookies

Crunchy, chewy, nutty, crumbly, chocolatey cookies is one reason this blog is called, "Peg's MOSTLY Healthy Recipes"❤️! For the most part, I eat healthy, but I also enjoy eating sweets, in moderation. Baking them is (almost) more fun than eating them!!! When I put my hair back and apron on, my family knows I mean business ;o)

The American Cooking Guild published a cookies recipe book many years ago - and from that little recipe book, I found my favorite chocolate chip cookie recipe (and that's why it's called "World's Best Chocolate Chip Cookies"). 

I tweaked it a bit and also created some variations, using the basic batter. In fact, I generally prepare the basic dough; then divide it into two or three bowls, adding different nuts and candies to each bowl. By the look of your cookie tray, it appears as though you've been baking for hours! 

You'll enjoy this recipe as much as I have❤️ ~ guaranteed ~ and be ready to share it with everyone that samples your creations... 

Makes 3-4 dozen

Ingredients

• 3/4 cups granulated sugar
• 1 cup brown sugar 
• 1 cup butter, slightly softened (but not melted) 
• 1 tsp vanilla extract 
• 2 egges, slightly beaten 
• 3 cups all-purpose flour 
• 3/4 tsp baking soda 
• 3/4 tsp salt 
• 12 ounce bag good quality semi-sweet chocolate chips 
• 1 cup nuts, chopped 

Preheat oven to 350 degrees. 

In a large bowl, combine the white and brown sugars; add butter and mix until well blended; add beaten eggs and vanilla, mixing well.  In a separate bowl, sift the flour, baking soda and salt  together.  Add flour mixture to the creamed mixture and mix well.

Fold the chips and nuts into the batter until evenly distributed. 

Drop by heaping teaspoonfuls onto a cookie sheet covered with parchment or wax paper, at least 1/2 inch apart. 

Bake for 10-12 minutes (depending on how soft you prefer your cookies - my kids like them a bit doughy and closer to the 10 minutes ;o) 

Cool on wire rack. 

Variations

This recipe makes about 4 cups of dough, without the nuts and chips. If you want to make a variety of cookie types, divide dough into 2 bowls (about 2 cups of dough per bowl) or 3 bowls (about 1 1/3 cups of dough per bowl).

Chocolate Chip & Walnut Cookies

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of semi sweet chocolate chips (or chunks) and 1/2 or 1/3 cup of chopped walnuts (or substitute with your favorite nut) to a bowl. 

Macadamia & White Chocolate Chip Cookies 

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of white chocolate chips and 1/2 or 1/3 cup of chopped macadamia nuts to a bowl. 

M & M Cookies 

Add 1/2 (if using 2 bowls) or 1/3 (if using 3 bowls) of a 12 ounce package of semi sweet chocolate chips to a bowl; after placed on cookie sheet, top each cookie with about 5 M&Ms. 

Some Tips

• Cook one tray at a time (for better air circulation) and place on top rack (or furthest away from heat source to prevent burning) OR use insulated cookie sheets 
• Dark-colored cookie sheets may cause the bottom of cookies to burn so you'll need to decrease cooking time and/or monitor more closely 
• If you like uniform-sized cookies, use a mechanical cookie scoop; allows you to place dough directly onto baking sheet, and with a squeeze, the dough is released, and you're all ready for the next one ;o)

Happy Baking❤️!!!

~Adapted from The American Cooking Guild

Spinach & Mushroom Frittata

This is a healthy and easy brunch ~ or light dinner~ option for busy moms (or dads ;o) It includes some of my favorite veggies but you can substitute with your favorite (or what's available in your fridge...)  My family loves this frittata, and I hope you do too!

Ingredients

• 10 eggs
• 2 tsp thyme
• 1/2 tsp smoked paprika
• 1 tsp sea salt
• 1/4 tsp coarse fresh cracked pepper
• 2 Tbsp olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 1 14.5-ounce can fire roasted tomatoes, drained
• 9 or 10 ounce bag baby spinach
• 1/2 cup fresh Parmesan cheese, grated

1. Preheat oven to 450 degrees. Prepare ingredients.
2. In a medium mixing bowl, whisk eggs with seasonings. Set aside.
3. Add olive oil to cast iron skillet (or other oven proof skillet) and heat over medium heat. When hot, add onion and garlic and sauté until lightly browned, about 2 minutes. Add mushroom and tomatoes and cook until mushrooms have softened, about 3 minutes. Add spinach and cook until spinach starts to wilt, 1-2 minutes.
4. Add egg mixture to skillet and fold into vegetables with wooden spoon. Sprinkle shredded parmesan evenly over top. Allow to cook about 4 minutes, without stirring. 
5. Transfer skillet to oven and bake about 12 minutes, or until egg is set in middle. 
6. Let sit at least 5 minutes before cutting. 

Chicken Vegetable Soup

I'm a "90 percent vegetarian", but It'd be difficult for me to take the full plunge ~ and that's partly because I'd miss my homemade chicken vegetable soup ;o) I did change the original recipe by doubling the veggies, which makes it even more delicious! Generally I make it several times during the winter months, usually when I feel a cold coming on... there's something about this soup that just makes me feel better🤒...

Ingredients

• 4 quarts water
• 2 pound chicken breast or whole chicken (skin on)
• 1 onion, peeled and cut in half, 4 whole cloves inserted
• 1 whole celery stock, cut in half
• 2 teaspoons salt
• 1/2 teaspoon black pepper

PLUS:

• 2 cups celery, including leaves, diced
• 2 cups carrots, peeled and diced
• 2 cups brussels sprouts, cored and thinly sliced
• 2 tablespoons parsley
• 8 ounce package frozen peas, about 2 cups
• 3 cups noodles, cooked
• Additional salt and pepper to taste, if desired

1. Put water, chicken, 1 onion with whole cloves,  celery stock, salt and pepper in large pot and bring to a boil; lower heat and simmer, covered, for 2 hours. Remove chicken to cool. Remove celery and onion and discard.
2. While the chicken is cooking, prepare the veggies (celery, carrots, and brussels sprouts).
3. Add celery, carrots, brussels sprouts, and parsley to soup. Remove skin and bone from chicken, cut up and return to pot. Bring to a boil; lower heat and simmer for 45 minutes; add peas and cook an additional 15 minutes.
4. Add drained and rinsed noodles to soup 5 minutes before serving (they will get too soft if added earlier); add additional salt and pepper, if desired.

Spicy Roasted Chickpeas

This is one of my vegetarian daughter's ❤️ favorite side dishes. Actually, they make a great snack too! Instead of using canned chickpeas, I like to cook them fresh ~ they hold their shape better and have a "cleaner" taste. It takes a couple of extra hours (1 hour to soak and at least another hour to cook), but well worth it!

2 cans chickpeas (or soak and cook dried chickpeas in advance)

1 Tbsp olive oil

1 tsp ground cumin

2 tsps chili flakes

1 tsp smoked paprika

Salt and pepper to taste

Preheat oven to 450 degrees. Rinse and drain chickpeas.  Combine all seasonings in a small bowl and mix well. 

Add 1 tablespoon olive oil to a bowl with lid or quart size plastic bag; add seasonings and combine well. Add chickpeas, place lid on bowl (or seal bag) and toss until chickpeas are evenly covered with mixture.

Place chickpeas (single layer) on baking sheet covered with parchment or wax paper. 

Bake in preheated oven for 25 minutes, or until crunchy. And then enjoy these tasty chickpeas roasted to perfection ;o)

~adapted from deliciouslyella.com

Chocolate Log

I've made pumpkin rolls for Thanksgiving for years, but had never tried a chocolate roll until now ~ and I was very pleased with the result! I'm always looking for tasty and pretty desserts for special occasions, and this certainly fits that criteria. The chocolate cake is light with a slightly nutty flavor ~ and the whipped cream filling gives the cake just the right amount of added sweetness. The original recipe calls for a chocolate glaze topping, but I just dusted it with some confectioner sugar (who needs the extra calories ;o)

Cake Ingredients

• 1 cup walnuts
• 1/4 cup sifted all-purpose flour
• 1/4 cup unsweetened cocoa
• 5 large eggs, separated
• 1/2 tsp salt
• 1/4 tsp cream of tartar
• 2/3 cup granulated sugar
• 1/2 tsp vanilla

Filling Ingredients

• 1/2 pint whipping cream
• 1/4 cup confectioner sugar
• 1/2 tsp vanilla

Grate nuts to fine meal; mix with flour and cocoa in large mixing bowl. In small bowl, beat egg whites, salt and cream of tartar until it starts to stiffen, gradually beat in 1/3 cup of sugar. Set aside. With same beaters, beat egg yolks, remaining 1/3 cup of sugar and vanilla until it thickens. Pour over egg whites and gently fold together; then gradually fold in walnut mixture.

Pour mixture into a 10x15x1" jelly roll pan lined with greased parchment paper.

Bake at 350 degrees for 18 minutes, or until top springs back when touched lightly. (Do not overbake or cake will crack when rolling up.) Turn out onto towel or cloth sprinkle with confectioner sugar. Roll up loosely in cloth and let cool. When cool, unroll.

Filling:

Add whipping cream, confectioner sugar, and vanilla to small mixing bowl. Beat until mixture stiffens.

Spread whipped topping over cake and re-roll. Dust lightly with additional confectioner sugar.

~adapted from Mrs. Robert Gilliland