Tacos Al Pastor Pork was on sale, so we thought we’d make tacos. Not just tacos, but my favourite kind of tacos – Al Pastor. I love pineapple on anything and everything. I was going to just cook the meat in a slow cooker. Ethan […]
Tag: easy recipes
As a child, I hated breakfast for dinner. As an adult, I have completely embraced it. Sorry mom!
We had exactly two large tortillas left that we wanted to use up, and I thought that breakfast burritos would be the way to go.
These are super easy and quick. You can also customize them any way you want, if you’d prefer to use more veggies, or a different kind of meat.
Just a really solid Breakfast Burrito
- 6 slices of bacon
- 10 oz sausage
- 4 eggs
- 1/2 small onion
- 2 cups hashbrowns
- 2 tortillas
- just as much grated cheese as you want
- 1/3 cup milk
- hot sauce
- sour cream
- Cook the bacon first to your desired crispness. Save the grease in the pan
- Separately, cook the the sausage, onions and hash browns in the pan in the reserved bacon grease
- In a small bowl, whisk two eggs, half the milk and a bit of cheese. Spray a hot pan with your choice of cooking spray, the pour in the egg mixture. Cook until top doesn’t jiggle. Remove from pan.
- Do it all again with the other two eggs, the rest of the milk, and some more cheese.
- Assemble the burrito by first sprinkling a little cheese on the warmed tortilla. Then laying down the egg, topping with the meat, hash browns, onions, and more cheese. Top with hot sauce and sour cream if desired.
- Roll it!
I loved these burritos. Cooking everything in the bacon grease adds a really wonderful layer of flavour. This is the perfect dish for breakfast, lunch, or dinner.
In my world, soup season is never over. Just because the temperatures are getting warmer, it doesn’t mean I’m putting my ladles away.
This carrot coconut soup is a great, filling lunch soup. It’s based off of this Soup Sisters recipe, making adjustments for ingredients I was missing.
Vegan Carrot Coconut Soup
- 2 tsp olive oil or any oil, I’m not picky
- 1 onion finely chopped
- 4 cloves of garlic finely chopped
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp turmeric
- 3 carrots or a bag of baby carrots finely chopped
- 2 potatoes largeish
- 4 cups vegetable stock
- 2 tbsp lemon or lime juice
- 1 can coconut milk
- 1 carrot grated
- In a large pot, saute the onions and garlic over medium heat with the cumin, ginger, and turmeric until onions are soft, about 5 mins.
- Add in the potatoes and carrots along with the stock, bring to a boil over medium-high heat, then reduce heat to simmer until the potatoes and carrots are soft, about 30 minutes.
- Blend soup until smooth, or smoothish if you prefer. I like to use an immersion blender, but you do you.
- Add in lemon, coconut milk, and grated carrot. Stir, and bring back up to heat.
- Top with some grated carrot if you’d like, and serve!
It’s not a difficult soup to make at all, and it’s easy to change things up based on what you have. I had some baby carrots to use up, so I used those instead of regular carrots.
The soup itself has a nice flavour to it, but feel free to add more of the spices for a bigger punch, or chili flakes for a little more heat. I love soups featuring coconut milk because it adds a glorious creamy texture without ever feeling too heavy.
Shakshuka I love making Shakshuka. I make it for any brunch I’m hosting, and often for dinner when we’re not sure what else to make. It’s easy, tasty, and decently inexpensive. For mine, I used a jar of tomato sauce (but obviously feel free to […]