I am carrying my problems. You are carrying your problems. Everyone we meet has bills to worry about, a flat tire, a sick kid, a dying loved one, a sore back, hurting feet, a fight with their partner, or countless other things. I forget sometimes. I forget.
Yesterday after getting our car fixed, my husband and I stopped at a Mexican restaurant to get lunch. We don’t usually eat at chain restaurants, but this is one where we enjoy a few of the menu items.
I ordered a chopped salad (no meat), extra avocado and dressing on the side. My husband ordered a rice and bean bowl. When our meals came to our table, I let out a sigh of disappointment and said, “This is just lettuce.” The woman who was serving it said, “Is there something wrong?”
“Usually this comes with cheese, and chips and salsa fresca.” I said.
We get to a certain age in life, and we reflect on the rising cost of food products among other things. Who would have thought that what was once inexpensive to make is no longer the case. Eggs, for the most part have risen due to Avian flu. Less chickens = less eggs. I think the image to the left makes a fair statement as to how some of us feel with the rising cost of food products as well as the fuel jumping up which also contributes to the rise in food products. The consumer is taking a licking.
Ok, I am done with my rant.
I thought I would share a recent meal that I cooked the other night. Most everyone, has their own spin on recreating a dish whether it be a recipe handed down or one that we found via the Internet. The most common meal of the day for this particular recipe would be breakfast. But who says you can’t have breakfast for dinner. Today I will show you my spin on the Potato and egg burrito.
Let’s get started!
Potatoes, I used four of them cut into bite size
Eggs, I used three large grade A
Onion Salt, my better half does not like onions
Red Bell pepper (Use an amount you want to use)
Green Bell Pepper (Use an amount you want to use)
First, I start by putting Vegetable oil in a large frying pan, about two caps full maybe three. To be honest with you, I never measure, I judge it by eye. Let the pan heat up on medium heat if using an electric stove. Once the pan is heated, add the potatoes and be careful not to get splashed by the oil. Then add a pinch or two of salt and the same amount of black pepper. Next, add about two to three shakes evenly of the garlic salt, now the onion salt-about two shakes. Place a lid over the pan and let it cook for about three to five minutes. Remove lid and use a spatula to turn the potatoes over. When you remove the lid you should get the aroma of the spices hitting your nose. What a delight!
Once the potatoes are turned over, add the bell peppers. Ok, now we want the bells to caramelize but not burnt. Place the lid back on for about two to three minutes and then remove the lid. Turn the potatoes over. Once you see that the potatoes are browning and the bells starting to caramelize is when I added the cilantro. I then placed the lid for about two to three minutes. Remove the lid. At this time I added the eggs. Now, about the eggs. I know some will grab a bowl and scramble the eggs then proceed to add that to the potatoes. I don’t and never have or will when it comes to this recipe. You may do so if you wish, but you’d be robbing yourself of the flavor that you get by doing it this way.
Now for the photos:
The cheese is optional. Fold in a tortilla and enjoy!
If any one found this interesting or just plain liked it, then please give me a like or leave me a comment.
Before I continue with the second part of “Reconnecting with Family – Under A Sad Event Part 1“, I thought I would show another family favorite recipe. I will admit I can be a picky bastard when it comes to food, the flavor, texture, aroma that soothes the soul -taking one back to their childhood providing brief moments of happiness when our Grandmothers or Mothers cooked our favorite meal.
The recipe for today is what my Mother called Mole-not the animal, not the unit of measure. This comes from the Mole Sauce. For generations past, the short cut was to use Grandma’s Chili Powder. This one product was the De facto standard in our house as well as our other family’s household growing up and became one of my tricks in the bag later on as well. However, the manufacturer stopped producing it around 2009. 😦
It has taken me quite some time with experiments to find an alternative that is easy with ingredients that one can find at their local grocery store rather than having to order online and wait, wait, still waiting for the product to show up. My solution was to use two different types of chilli powder. One provided the deep rich color while the other provided the flavor I was looking for.
So let’s get started!
Gold Medal Flour
Tones Mild chilli Powder – for the flavor while lighter in color
McCormick’s Mild chili powder / can use Clover Valley brand if in the midwest region.
Nestle Toll House Cocoa –This is a must no exceptions Key ingredient!
Potatoes Russet or Idaho brand
Top Round Steak Note: If feeding a family of four to five then use the whole slab of round steak that comes prepackaged. What I will do at times is to buy a Top Round Roast and cut it into portions, that way I have some for Mole and fast steak sandwiches.
Grab two to four potatoes and cut the potato long ways then slice a bit thicker than you would for potato chips or cut the potato in half however you prefer. Once all potatoes are sliced, rinse then place in a bowl of water and place in fridge until needed. This is to prevent the potatoes from oxidation.
Next step. Grab the round steak and cut it into bite size pieces.
Now, that we have this done, grab two frying pans and coat with vegetable oil. Allow the pans to heat. Grab the potatoes from the fridge and strain the water. Place the potatoes in one of the frying pans on medium heat with lid. Place the round steak in the other frying pan. For the meat we will use less vegetable oil than we would use for the potatoes, just enough to coat the bottom of the pan. While these are cooking on medium heat, grab a saucepan and place a little bit of flour. The measurement will depend on how much sauce you want. Start off with quarter cup of flour and slowly stir in water until smooth. Not too thick nor to loose. Allow to heat up a bit, now Shake some Tones chilli powder in a little at a time until the flour water mixture starts to turn red. Now shake the second brand of chilli powder in. Again a little at a time. Now you should see the sauce getting slightly on the darker side. While on the sauce, do not to forget to turn the potatoes over and to stir the meat around to cook even. Now, add about a tablespoon of the Cocoa into the sauce and stir. You may find that might need to add more Cocoa, add a teaspoon at a time and remember to taste the sauce as you go along to get that flavor and texture that you desire. Use a dash or two of regular salt maybe three depending on your taste buds, add the same amount of the garlic salt. At this time remove the lid from the potatoes and allow to brown a bit. Once the sauce is done pour into the frying pan with the round steak. Stir a few time and shut off burners.
All that is left to do is serve with the optional items like peppers and flour tortillas.