Sauerkraut Soup

This soup is really easy to make and very delicious!! I’d never had anything like it!!  Tart sauerkraut, yummy kielbasa, potatoes and onions-how can you go wrong?!  This is the time to go to your local Polish shop and get the best kielbasa you can. While you can use the regular supermarket ones using a great kielbasa really makes such a huge difference. Don’t forget they freeze well so you can buy a lot and keep them for later too.

Since we got a big snow storm on Friday night/Saturday I made this for lunch on Saturday and it was perfect. What a delicious meal on a snowy day.

1/13/14 Note: I made this soup this past Saturday morning.  The tomatoes at the store didn’t look very nice and I knew that I had a can of tomatoes in the cabinet at home.  The result is a variation that I think I like more than the original.  It makes more of a tomatoey broth.

  • 7 cups water/sauerkraut liquid instead of the 8 cups below
  • 15oz can crushed tomatoes and their liquid—omit both the plum tomatoes and tomato sauce below.

saursoup

Sauerkraut Soup

Ingredients

  • 1lb bag sauerkraut drained, liquid reserved
  • 8 cups water/sauerkraut liquid
  • 1lb kielbasa-the best quality you can find, cut into 1/4 inch rounds, then in quarters.
  • 1/4 tbsp caraway seeds
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 2 plum tomatoes, seeds removed, chopped
  • 1 80z can tomato sauce
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb red potatoes, peeled, cut into bite-sized pieces

Instructions

  1. Add enough water to the reserved sauerkraut liquid to equal 8 cups.
  2. Place the sauerkraut, water, kielbasa, caraway seeds, black peppercorns, bay leaf, tomatoes and tomato sauce into a large stock pot over medium-high heat. Bring to a boil then reduce to a simmer.
  3. In a small pan saute the onion and garlic until soft then add it to the soup pot.
  4. Place potato cubes in a pot and cover with water. Bring to a boil then, when just before cooked fully, drain and add to the soup pot.
  5. Return the soup to a boil then reduce to simmer for an hour.

kielbasa

Here’s the kielbasa I used-just over 1lb.  If you have a little more or little less it’s fine.

Note: This soup freezes well so feel free to make extra and put it away for a later lunch or dinner.

My friend Michelle gave me her recipe and I’ve adapted it to this-enjoy!!

Marinara Sauce

This is my go-to marinara sauce. I make it in large batches at a time and freeze a few ziplock bags and/or containers with about 3 cups or 1 quart capacity. It’s a great base sauce in which to add meat, veggies, herbs etc.. to make it different each time or it’s great on it’s own with pasta, in dishes like lasagna or my eggplant parmesan.

Many people put carrots in their marinara but I don’t. If you prefer to add it by all means do so.  I also only use San Marzano tomatoes. Some argue that the taste is no better than other tomatoes but hey, it’s my sauce and I do taste a difference so I use them:)  If you don’t want to you don’t have to but I ask you to try it at least once-and make sure you get the San Marzanos from Italy. Those famous cans with the white backgrounds and purple and/or red tomatoes on the outside aren’t from Italy-they’re from Jersey. Read the labels.  Spend a little extra for the best quality that you can get.

      marinara 

Marinara Sauce

Ingredients

  • 1/2 cup extra virgin olive oil
  • 4 small yellow onions, finely chopped
  • 6 medium sized garlic cloves
  • 2 celery stalks, finely chopped
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 4 28-32oz cans crushed San Marzano tomatoes (or peeled and crush with a potato masher)
  • 4 bay leaves

Instructions

  1. In a large stock pot over medium heat add the olive oil. When it’s hot add the onion and garlic and saute until they’re translucent, about 10 minutes.
  2. Add the celery and saute until they’re soft, about another 10 minutes.
  3. Add the tomatoes, bay leaves and salt and pepper and stir to combine.
  4. Bring to a boil and then reduce to a simmer and cook, uncovered for between 1 and 3 hours.

If you’re going to package up the sauce for use at another time leave it out to cool. 

Note: if you’re using peeled plum tomatoes you can crush them with the potato masher after you’ve added them to the pot.  Crush as much or as little as you like.

marinara2

Spicy Bean and Rice Burrito

For the Blogger’s Choice Swap (thanks for organizing the swap Sarah at http://www.tasteofhomecooking.blogspot.com )was given Christine’s Blog to look through and choose a recipie to make.  I chose the burritos.  While her recipe reminded me more of a soft taco (wrapped in a flatbread, not pressed or heated etc….) the premise was there for a good burrito that’s easy to make. I adapted the recipe a bit to my taste. I think the next time I make these I will add something for crunch as the texture inside was pretty uniform-perhaps red pepper strips. Burrito

Spicy Bean and Rice Burrito

  • 1 tbsp vegetable or canola oil
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/3 cup water
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 8oz canned corn, drained and rinsed (or 3 ears fresh corn, cooked and kernels cut from cob)
  • 2 cups cooked white rice
  • 1/4 cup salsa
  • 6 burritos
  • 4-8 ozs freshly grated cheddar, monterey jack and/or colby jack cheese (or any cheese you prefer)
  • Fat free sour cream
  • Avocado, sliced

Instructions:

  1. Heat the oil in a large skillet over medium-high heat. Add the next 5 ingredients through cayenne pepper. Cook them for 30-60 seconds until fragrant, stirring to combine with a spatula.  Add drained and rinsed beans  (shake off excess water to avoid adding to hot oil in pan).  Stir and combine with spices. Add the water, bring to a simmer then cook for about 10 minutes, mashing slightly with the spatula. Add the corn and just heat through.  Add the rice and salsa and stir to combine. Remove from heat.
  2. Microwave burritos for about 15 seconds to warm them up.
  3. Spoon a few tsp of bean/rice mixture onto the edge of one of the burritos, spoon in a bit of sour cream and spread across the burrito, then sprinkle desired amount of cheese.
  4. Starting at the end with the bean/rice mix carefully and gently fold the edge over the bean/rice mixture. Continue rolling carefully, tucking all of the filling in tightly as you go and folding the edges in.
  5. Heat on a grill pan or panini press to melt cheese. If you use the grill pan turn once.
  6. Serve with sliced avocado, additional sour cream or any other condiment you’d like.

This recipe makes enough filling for far more than 6 burritos. I suggest buying a 12 pack of large burritos and freezing some for a later date.



Meyer Lemon Pound Cake

Mmmmmmmmmmmmmm Meyer Lemons. The part tangerine tasting lemon that is the shape of an average lemon but a different color and different taste and smell.  See? Here they are below next to some navel oranges and below that you can see the contrast in color next to the yellow border of my dish. They’re closer in color to an orange than a lemon. Here’s a good article about them but, at the risk of sounding like a snob, they’re hardly undiscovered 🙂 And conveniently I have a pound cake pan with a lemon pattern on top. Cute no?

Note: this recipe calls for a few different additions of the lemons-juice, zest etc…get 3 large ones and that will be just enough.

Lemon1

Lemon2

Meyer Lemon Pound Cake

For the cake:

  • 1 3/4 cups AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 1 1/2 tbsp Meyer Lemon juice
  • 1 1/2 tbsp Meter Lemon zest
  • 1 cup granulated sugar plus 2 additional tbsp
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 5 large eggs, at room temperature, beaten

For the syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup Meyer Lemon juice

For the glaze:

  • 1/2 cup confectioners sugar, sifted
  • 1 tbsp Meyer Lemon juice

Instructions:.

  1. Preheat oven to 315F. Spray a 9×5 loaf pan with non-stick cooking spray. Set aside.
  2. In a medium bowl combine the flour, baking powder and salt and whisk to combine.  
  3. In a small bowl whisk the sour cream and lemon juice together.
  4. In the bowl of a stand mixture fitted with the paddle attachment combine the lemon zest and sugar. Using your fingers rub them together until the sugar is moist and fragrant and evenly mixed together.  Add the butter to the bowl and beat on medium speed until very pale and fluffy (about 3-4 minutes).  Scrape down the sides of the bowl. Mix in th eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the bowl as needed). With the mixer on low alternately add the dry ingredients in 3 additions and the sour cream mixture in 2, starting and ending with the dry.  Once all of the ingredients have been added scrape down the bowl then beat on low for another 30 seconds to combine.  Use a rubber spatula to make sure the batter in the bottom of the bowl is uniform.
  5. Pour the batter into the prepared pan. Smooth the top then tap the pan on a hard flat surface to release any air bubbles.
  6. Place a piece of aluminum foil under the cooling rack.
  7. Bake the cake for 55-65 minutes or until a toothpick in the center comes out with just a few moist crumbs. Place the pan on a wire cooling rack, let it cool for 10 minutes then turn it out onto the rack.
  8. While the cake is in the oven make the syrup.  Combine the sugar and lemon juice in a small saucepan cook over medium-high heat. Cook, stirring frequently, until the sugar has dissolved.  Bring to a simmer, cook for 2 minutes and then remove from heat and set aside.
  9. Once you’ve turned the cake out of the pan onto the rack brush the top and sides with the syrup.  Reuse any that falls below onto the foil below. Be sure to use all of the syrup. Then let the cake cool completely–about 2 hours.
  10. When the cake is cooled make the glaze by combining the confectioners sugar with the juice in a small bowl and stir to combine.  Drizzle it carefully over the cake covering it completely. Let the glaze set for 15 minutes before serving.

Source: Cook’s Country April/May 2006

I printed this from someone’s blog but didn’t write down who’s it was. If it’s yours please let me know.

 I drizzled a little extra juice that I had left over all over the cake after I poured on the glaze.

And don’t waste the left over pieces that you’ve squeezed-there’s still a ton of flavor in there-it would be a shame to throw out that deliciousness!!

Lemon

Note: this cake will keep for 5 days wrapped tightly at room temp for upto 5 days or freeze (unglazed) for up to 1 month.

Here is a photo of the cooling rack with foil underneath-the syrup will drip so it’s nice to catch all of it.

Lemon3

Zuppa di Cipolle di Toscano (Tuscan Onion Soup)

Ah onions. I love onions. And soup. I love soup. Onion soup is a marriage of 2 of my favorite things.  This onion soup is so so so good. It’s similar to French Onion Soup but the addition of pancetta and parmesan (YUMMMYYYY!!!) give it that nice Tuscan flare and therefore, better than the French one.  It’s so easy to make, it reheats well, freezes well and can be eaten for lunch, dinner, as an appetizer or whatever. So versatile. This recipe is a keeper!!  If you look closely at the photo below you’ll see the broth, onions, parmsan cheese and just a bit of the crust of a garlic toasted bread that’s on the bottom of the bowl. Yes, really.

Onion

Zuppa di Cipolle di Toscano: Tuscan Onion Soup

Ingredients

  • 6 tablespoons Extra Virgin Olive Oil
  • 1/4 lb. pancetta diced
  • 5 large yellow onions peeled and thinly sliced (mandolin 3/16”)
  • 1/4 cup fresh lemon juice
  • 5 1/2 cups hot beef broth fresh or low-sodium canned
  • 1/2 cup dry red wine
  • 2 rolls cut in half length-wise
  • 1 garlic clove, minced
  • 1 cup grated Parmigiano Reggiano cheese
  • Fine sea salt to taste
  • Grinding coarse black pepper

Directions

  1. In a large soup pot heat 4 tablespoons of the oil over medium high heat, add the pancetta and cook for 2 minutes. Stir in the onions, cover the pot and cook slowly for about 15 minutes, stirring often. When the onions are limp add the lemon juice and allow it to evaporate.
  2. Pour in the broth and wine. Stir the mixture. Cover the pot and simmer for 30 minutes. Add salt and pepper to taste. Keep the soup warm while you fry the bread.
  3. Heat the remaining olive oil in a sauté pan, add minced garlic and brown the bread on both sides. Place a slice in each of 4 individual soup bowls. Pour the soup over the bread and divide and sprinkle the cheese over the top.

Adapted from Maryann Esposito via PBS Food.

Tuscan Cannellini Bean Soup-slow cooker

Well, 10 days after hurricane Sandy a snowy nor’easter showed up. I was SO glad that I had prepped some of the ingredients for this soup days before and then put it in the slow cooker in the morning before I left for work. Having a delicious soup waiting for me after work on a dark snowy night was great.

I like this recipe for many reasons. 1) it’s from Cook’s Illustrated so you know it will work  2) there aren’t really many ingredients  3) you can prep some of the ingredients days before  and then throw it together in 5 minutes  4) it was really really tasty!!!

Note: if you’re using dried beans you’ll have to soak them overnight.

Tuscan Cannellini Bean Soup

Ingredients:

  • 2 tablespoons vegetable oil
  • 6 ounces pancetta, minced
  • 3 medium onions, minced
  • 8 medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons)
  • Salt
  • 3 cups water
  • 3 cups low-sodium chicken broth
  • 1 pound dried cannellini beans (2 1/4 cups), picked over, rinsed, soaked overnight, and drained
  • 1 Parmesan cheese rind
  • 2 bay leaves
  • 1/2 teaspoon red pepper flakes
  • 1 sprig fresh rosemary
  • Ground black pepper
  • Grated Parmesan cheese (for serving)
  • Extra-virgin olive oil (for serving)

 Instructions

  1. 1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the pancetta and cook until golden, about 10 minutes. Stir in the onions, garlic, and 1/4 teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes.
  2. 2. Transfer the pancetta and onion mixture to the slow cooker insert and stir in the water, broth, beans, Parmesan rind (if using), bay leaves, and pepper flakes until evenly combined. Cover and cook on low until the beans are tender, 10 to 12 hours. (Alternatively, cover and cook on high for 8 to 9 hours.)
  3. 3. Add the rosemary sprig, cover, and continue to cook until lightly fragrant, about 15 minutes longer. Remove and discard the bay leaves, rosemary, and Parmesan rind (if using). Season the soup with salt and pepper to taste, and serve, sprinkling individual portions with the Parmesan and olive oil (if desired).

So the shortcut: cook up the onion and pancetta a few days beforehand (up to 3), put in an airtight container and put it in the fridge until you’re ready to  make the soup.

MMMM parmesan rind.

Chili in the slow cooker

If you can’t already tell i LOVE LOVE LOVE my new slow-cooker.

I’ve made so many chili recpies over the years but wanted to try a new one and I came across Jimmy Fallon’s chili recipe on Martha Stewart’s website. It was for the slow cooker and sounded pretty good. This is my adaptation. It came out great!! My slow cooker is a 5 quart and this was almost to the top rim so any smaller size cooker will not be good to use.  The recpie called for 12 ozs of amber beer so I bought a pint bottle of one of my favorites as you can see below but you could use any amber beer. The benefit of buying a pint bottle-you get to drink the remaining beer that doesn’t go in the  chili.

 

 

Chili in the Slow Cooker

Ingredients:

  • 2 tbsp olive oil
  • 3.5 lbs ground beef-the leaner the better
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion chopped small
  • 1 large shallot chopped small
  • 5 cloves of garlic, finely minced or put through a press
  • 1/2 serrano chile, seeded and finely diced
  • 1/8-1/4 cup chili powder depending on taste preference
  • 2 tbsp dried oregano
  • 2 tbsp ground cumin
  • 1 1/2 tsp cayenne pepper
  • 2 28oz cans San Marzano tomatoes-if whole chop them up or use diced, with juices
  • 1/3 cup fresh cilantro, chopped
  • 12 ozs amber beer, I used Fullers London Pride
  • 1 15oz can kidney beans, drained and rinsed
  • 1 8 oz can corn, drained
  • tortilla chips for serving
  • Grated Cheddar Cheese (grate your own) for serving
  • Sour cream for serving
  • Cilantro-fresh chopped for serving
  • 2 cups white rice, prepared as per package directions, to serve underneath chili (my husband’s idea)

Instructions:

  1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Working in batches if necessary add beef, season with salt and pepper,  and  cook until no longer pink. Transfer beef ot a colander to drain fat. Repeat until all of the beef is cooked.
  2. Reduce heat to medium and add remaining tbsp oilve oil to skillet and add the onions, garlic and serrano, season with salt and cook until translucent.
  3. Add the beef and onion mixture to the slow cooker and stir to combine. Then add the spices and stir to combine. Then add the tomatoes, cilantro and beer. Cover and cook on high, stirring occasionally, for 5 hours.
  4. Add the beans and corn, stir to combine, and cook another 30 minutes. Serve in bowl with desired toppings and/or rice.

Hearty Beef Stew-Slow Cooker

After making the Enchilada Soup the other day I wanted to use my new pretty slow cooker again so I turned to Cook’s Illustrated.  I have a subscription to their online site and this recipe is from them. There’s also a VERY useful tutorial about how to cut a large piece of meat into small ones. Since I bought a 5lb chuck roast for this it was useful to read before I started in on the cutting. I’ll paste that at the end of the recipe.

This stew was good.  Tasty, heart, meaty.  Since it was the first time I made it I followed the instructions. Next time I’ll put less potatoes and more carrots and peas and perahps some other veggies. I served it over egg noodles.

Hearty Beef Stew-Slow Cooker

Ingredients:

  • 5 pounds boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes (see illustrations below)
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 2 medium onions, chopped medium
  • 3 medium garlic cloves, minced or pressed through a garlic press
  • 1 cup dry red wine
  • 2 cups low-sodium chicken broth
  • 2 cups low-sodium beef broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 pounds Red Bliss potatoes (about 6 medium), scrubbed
  • 5 medium carrots, peeled and cut into 1-inch chunks
  • 1/2 cup all-purpose flour
  • 1 cup frozen peas, thawed
  • 2 tablespoons minced fresh parsley leaves

Instructions: 

  1. Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a 12-inch skillet over medium-high heat until just smoking. Distribute half of the beef in the skillet and cook, without stirring, until well browned on one side, about 4 minutes. Stir the meat and continue to cook, stirring occasionally, until completely browned, 4 to 6 minutes longer. Transfer it to a slow cooker. Return the skillet to medium-high heat and heat 2 more teaspoons oil until just smoking. Brown the remaining beef and transfer it to the slow cooker.
  2. Return the skillet to medium heat and heat the remaining 2 teaspoons oil until shimmering. Add the onions and ¼ teaspoon salt; cook, stirring occasionally, until the onions are softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the red wine; turn the heat to high and bring to a boil, scraping the browned bits off the skillet bottom. Pour into the slow cooker.
  3. Stir the chicken broth, 1½ cups of the beef broth, thyme, and bay leaves into the slow cooker. Following the illustrations below, nestle the potatoes and carrots around the edges of the slow cooker. Cover and cook, on either low or high, until the meat is tender, 9 to 10 hours on low or 6 to 7 hours on high.
  4. When the meat is tender, remove the potatoes using a slotted spoon and transfer to a carving board; allow them to cool slightly. Set the slow cooker to high (if necessary). Whisk the flour with the remaining ½ cup beef broth until smooth, then stir into the slow cooker. Quarter the potatoes and return them to the slow cooker. Continue to cook on high until the sauce is thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the peas and parsley. Season to taste with salt and pepper before serving

To keep the potatoes from falling apart during the long cooking time, put them into the slow cooker whole and nestle them around the edges of the cooker, where the heating coils reside. This recipe takes 9 to 10 hours on the slow cooker’s low setting or 6 to 7 hours on its high setting.

From CooksIllustrated.com  Serves 6-8

And here’s their useful meat-cutting info:

Step-by-Step

Cutting Stew Meat

For stew meat pieces that are cut from the right part of the animal and regularly shaped, we suggest buying a boneless roast and cutting the meat yourself. A 3-pound roast will yield about 2 1/2 pounds of beef, perfect for searing in two batches.

  • 1. Pull apart the roast at its major seams (delineated by lines of fat and silver skin). Use a knife as necessary.
  • 2. With a knife, trim off excess fat and silver skin.
  • 3. Cut the meat into cubes or chunks as directed in specific recipes.

Recipe Testing

Arranging the Vegetables in a Slow Cooker

  • In recipes where the meat is only in the slow cooker for 4 to 5 hours, it is important to arrange the vegetables around the edges of the slow cooker, nearer the heating elements, so that they will cook evenly. Also, this technique is useful in recipes where potatoes are added whole to the stew.

Slow Cooker Chicken Enchilada Soup

Years ago , I believe it was for my wedding shower (must’ve been 2005), I received a slow cooker.  It was from our registry, a Cuisinart 6qt, and it was pretty and shiny. Unfortunately it had the same problems many others had with the same cooker(so I see on the Amazon reviews)-a rattling cover, steam sneaking out and running down the side of the insert into the holder and making the screws rusty. In other words-I didn’t trust it. I used it maybe twice.

So recently I bought a new one–this gorgeous DeLonghi model from Amazon and I fired it up this weekend. It’s wonderful! It cooks evenly, it’s easy to clean and it’s gorgeous looking don’t you agree? I trolled the internet looking for reviews and this one consistently got the highest marks.  No rattling, no steam coming out. Just works like it says it will.

Here it is in action. I don’t have a lot of counter space but it still fits really well!!

Yummy Time!!

So anyway I wanted to use the new cooker and I looked all over for a good chicken soup recipe. As always, Gina at SkinnyTaste, came through. This is my adaptation of her recipe. It was delicious!! You can make it spicy or not, up or lower the veggies and beans or use different beans. It’s very versatile. I had a variety of fixings on the side to top it too-tortilla chips, sour cream, shredded cheddar cheese, cilantro, avocado and chipotle sauce too.

Note: the Salsita, chipotle powder and chili powder are all to individual taste in the recipe below.

Slow Cooker Enchilada Soup

Ingredients:

  • 2 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups low sodium fat-free chicken broth
  • 8 oz can tomato sauce
  • 2 tbsp Salsita (chipotle hot sauce). Goya makes it. Or you can use 1 chipotle in adobo-but be careful-they’re hot. I found the Salsita gave a bit more control with the heat.
  • 1/4 cup chopped cilantro (plus more for garnish)
  •  15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 15 oz cans corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp chipotle powder
  • 1/4 tsp chili powder
  • 2 8 oz skinless chicken breasts (16 oz total)
  • shredded cheddar cheese for topping
  • fat-free sour cream for topping
  • tortilla chips for topping
  • avocado for topping

Instructions:

  1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and Salsita and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
  2. To the slow cooker add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4 hours.
  3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt,  cumin, chili powder, chipotle powder and Salsita to taste. Serve in bowls and top as desired.

Breakfast Burritos-make ahead and freeze!!

For the last few weeks I’ve been thinking of making something for breakfast (other than just toting an apple to work) that I can make ahead, freeze and then just pull out and zap in the morning. It also has to be something that the Husband loves. So I looked around at some online recipies and got an idea to make Breakfast Burritos. I used the recipies on line for only an idea of how to wrap and how long to heat up etc.. so this is my own recipe-and first try.  I made them last night-took maybe an hour, and ate one this morning and it was delicious.  This is a photo of the one that I ate this morning after I heated it up.

Breakfast Burritos

Ingredients:

  • 12 large eggs
  • 1/4 cup milk
  • 1 lb breakfast sausage, casing removed
  • 1 16oz bag frozen hash browns
  • Cheddar cheese-freshly grated-the amount is up to you
  • Sandwich Wraps/Burritos/Tacos-large
  • Salt and pepper to taste

Instructions:

  1. In a large pan (it has to be large enough to hold all of the sausage, eggs and hash browns) cook the sausage and crumble into small pieces as it cooks.  When it’s completely cooked remove from pan and place on a plate with paper towels to absorb the excess oil.
  2. In the same pan cook the hash browns as per instructions on the bag.  
  3. While the hash browns are cooking crack all of the eggs into a medium bowl, add milk, salt and pepper to taste, whisk and set aside.
  4. When the hash browns are completely cooked add the sausage back to the pan and then add the eggs.  Stir gently until the eggs are completely cooked. Remove pan from heat.
  5. Set one wrap on the counter and spoon about 1.5 cups of the eggs onto the left/middle of the wrap.  Sprinkle with the desired amount of cheese.  Fold the left and the right side of the wrap over the ends of the eggs, push the egg mixture in a bit and then roll towards the empty end of the wrap.  ( It should be tightly wrapped-if not you didn’t push the egg mixture together enough or you put too much–dont worry it will still freeze it will just come out a bit. )  Place burrito on a length of plastic wrap and roll it along folding in the sides as you go. Place in freezer immediately.  Repeat until all of the wraps or egg mixture is used up.

To heat: remove from freezer and unwrap completely. Wrap it in a paper towel and put it on a plate in the microwave for about 2 minutes. At the end of 2 minutes turn it over and heat for another minute. Remove, cut in half, and heat for another minute or until it’s heated all the way through.

I only bought one pack of wraps for this as I didn’t know how many it would make.  I could’ve made about 4 more because I had a lot of egg mixture left. But my Husband doesn’t mind, he can eat all of the leftovers for breakfast 🙂

sparksfromthekitchen.com original

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