WaPo Breakfast Burritos

 

Nice recipe from: https://www.washingtonpost.com/recipes/black-bean-breakfast-burritos/  https://archive.ph/buvrx 

Ingredients

measuring cup

Servings: 6-8

Make the black beans in advance

• 1 bay leaf
  
  
  
  
  
  
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 teaspoons smoked paprika
• 1 teaspoon of adobo chipotle or paste 
• 1 tablespoons tomato paste
  
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• 4 cups/ 1 litre water (max - could be less)
• 250 gr dried black beans, rinsed and soaked 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

You could also add half a chopped onion and a minced garlic glove. 

For the burritos

• 2 tablespoons vegetable oil, divided, plus more as needed
• 250 gr chorizo 
• 4 to 6 large eggs (more?)
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• 150-200 grams grated cheese, 
• Six to eight 10-inch tortillas (flour, gluten free, sweet potato)

Directions

1. Step 1

   For the black beans: Add the bay leaves, cumin, oregano, smoked paprika, chile pepper, tomato paste, water and soaked black beans to a slow cooker  or heavy pot.  Cook until soft - maybe 6 hours in a slow booker, or 3 in a low oven. Best done the day before.

2. Step 2

   For the burritos: Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering. Crumble the chorizo into the skillet and saute until cooked through. Transfer the chorizo to a plate.

3. Step 3

   In a medium bowl, beat the eggs and season with salt and pepper, to taste. The chorizo may have rendered fat into the skillet. If it looks dry, however, add more oil as needed (about 1 tablespoon of fat total is good). Reduce the heat to medium. Pour the beaten eggs into the skillet, allow them set for a minute or 2, and then reduce the heat to medium-low to finish cooking. Remove the skillet from the heat.

4. Step 4

   Have all the components at hand to assemble the burritos. Divide the cheese, chorizo, black beans and eggs evenly among the tortillas, keeping the filling in the lower half to two-thirds of the tortillas. For 8 burritos, aim for about 1/4 cup cheese, 3/4 ounce chorizo (the final yield of the cooked chorizo will vary, but when we tested with 9 ounces soy chorizo, it was about 6 ounces) and a bit shy of 1/2 cup black beans per burrito. Fold the sides of the burrito over the filling and then, starting with the side closest to you, roll it into a cylinder, tucking the filling and tortilla in as you go. At this point, the assembled burritos can be refrigerated or frozen.

5. Step 5

   Thaw or briefly reheat the burritos as needed in the microwave. Remember that everything is cooked and you're just warming it through and crisping the outside. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until shimmering. Add 1 or 2 burritos to the skillet, seam side down. Cook until the tortilla is golden and crisp, rotating to brown on all sides. Repeat with as many more burritos as you want to cook, adding more oil as needed. Serve warm. 

GF Almond pie crust / Lemon mascarpone filling

For the Almond Crust

1¼ cups almond flour 

¼ cup GF flour (Bobs 1 to 1)

¼ cup granulated sugar

¼ tsp salt

5 tbsp unsalted butter, melted (70 gr)

½ tsp almond extract

Make the Crust

Preheat oven to 350°F (175°C). In a bowl, mix almond flour, all-purpose flour, sugar, and salt. Stir in melted butter and almond extract until a crumbly dough forms.

Press and Bake

Press the dough evenly into the bottom and up the sides of a loose bottomed tart pan. Bake for 10-12 minutes until golden brown. Let cool completely.

For the Lemon Mascarpone Filling

8 oz mascarpone cheese, room temp 

½ cup lemon curd 

¼ cup powdered sugar 

1 tsp vanilla extract

zest of one lemon 

½ cup heavy cream, whipped to soft peaks

Prepare the Filling

In a mixing bowl, beat mascarpone, lemon curd, powdered sugar, vanilla, and lemon zest until smooth and fluffy.

Fold in Whipped Cream

Gently fold the whipped cream into the lemon-mascarpone mixture until light and airy.

Spoon the filling into the cooled almond crust and smooth the top evenly with a spatula.

Refrigerate 1- 2 hours or until set. 

Honey Mustard Lemon Chicken wings

Found this recipe via google: https://greedygirl.wordpress.com/2011/01/16/nigels-sweet-n-sticky-chicken-wings/ But it's original from a Nigel Slater cookbook which we have. 

Very nice. Tasty but not too sweet. 

12 chicken wings

2 big tablespoons of grain mustard

1 big tablespoon of honey

Juice of 1 or 2 lemon 

2 large garlic cloves – crushed

Combine all the ingredients and coat the wings. Marinate for 1-2 hours (Nigel says just cook).

Put wings and excess marinade in a roasting pan. 

Bake for 40 mins at 180-200C. Turn over.  Bake for another 10 minutes, until golden and crunchy looking.

Yogurt sauce for Shawarma

 From Thomasina Miers in the Guardian: 

https://www.theguardian.com/lifeandstyle/2018/jun/29/chicken-shawarma-salad-with-tahini-dressing-recipe

1 garlic clove crushed 
20g tahini

Yogurt 
generous spoonful of  honey
100ml extra-virgin olive oil
Juice of 1 lemon

 flaky sea salt

Combine crushed garlic, yogurt, tahini, and honey in a small blender or food processor and mix well. 

Add  olive oil and lemon juice. Taste and stir in sea salt/ sprinkle it on top.

For the actual Shawarma, I prefer Nagi's recipe: https://www.recipetineats.com/chicken-sharwama-middle-eastern/ but baked in the oven. 

MARINADE

• ▢ 1 large garlic clove , 
• ▢ 1 tbsp ground coriander
• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp ground cardamon (less if fresh ground)
• ▢ 
• ▢ 2 tsp smoked paprika (hot, sweet, or a mix)
• ▢ 2 tsp salt
• ▢ Black pepper
• ▢ 2-4 tbsp lemon juice
• ▢ 3 tbsp olive oil

Thai beef salad

 

This is based on two recipes:  https://www.recipetineats.com/thai-beef-salad-2/ and https://www.everylastbite.com/thai-beef-salad/ 

2 x Rib eye steaks; marinate as below, then grill 2 min per side.  after removing, let rest under foil.  add remaining marinade to pan and cook down, then serve over the meat. 

Marinade:  

Blend together and let meat marinate for 30 min-1 hour 

• 2 inch piece fresh ginger
• 4 cloves garlic
• 1 tbsp honey 
• 1/4 cup lime juice
• 1 tsp lime zest
• 1 tbsp sesame oil
• 1 tablespoon soy sauce 
• 2 tbsp fish sauce\

Salad dressing:  

• ▢ 1/2 tsp birds eye or Thai Chilli , deseeded and finely minced (Note 1)
• ▢ 1/4 tsp finely minced garlic (1/2 small clove)
• ▢ 1 tbsp finely chopped cilantro/coriander stems

mix ingredients above in mortar and pestle  then add below 

• ▢ 2  tsp white sugar or honey 
• ▢ 2 tbsp fish sauce
• ▢ 3 tbsp lime juice
• ▢ 1 tbsp grapeseed oil (or canola or vegetable oil)
• ▢ 1 small pinch cooking / kosher salt
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serve alongside salad and beef

Salad:

green salad leaves

cucumber

cherry tomatoes 

shallot or red onion 

thai basil leaves 

coriander leaves 

mint leaves 

asparagus, green beans or broccoli cooked quickly and cooled under cold water 

Serve with thai jasmine rice for a full meal