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