Breakfast Burrito with Cilantro Sauce

Burrito

3 cloves garlic

1/2 onion

1/2 red pepper

1/2 tomato

1/2 green chili

1/2 tsp crushed red pepper

1/2 tsp ground cumin

4 eggs

4 tortillas

1/2 c. fresh spinach

1/4 c. sharp cheddar cheese (optional)

1/2 tsp butter

salt to taste

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Cilantro sauce

2 c. loosely packed cilantro leaves (from 1 large bunch)

2 tbsp fresh lemon juice

1 green onion, chopped (about 1/4 cup)

1 tbsp minced peeled fresh ginger

1/2 jalapeño chile with seeds, chopped (about 2 tsp)

3 tbsp olive oil

1 tsp sesame oil

1 tsp soy sauce

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1. Heat olive oil in small pan. Dice garlic, onion, red pepper, tomato, and green chili. Saute garlic and onion. Add red pepper, tomato, green chilis, crushed red pepper, and salt. Cook until soft.
2. Stir in egg and cook until scrambled then remove from heat. 
3. Add cumin. 
4.  For cilantro sauce, add all ingredients into a food processor until pureed, salt to taste. 
5. Warm the tortilla over a dry skillet. Take off heat. Add spinach, scrambled eggs, and cilantro sauce. Add cheese if desired. Wrap the tortilla such that one side is closed. 
6. Heat butter over skillet on low heat. Lightly grill the burrito on both sides. Serve on a plate with fresh cilantro and preferred side salad.

Home-Made Granola

1/3 cup raw cane sugar

1/3 cup walnut oil

1/3 cup honey

1 1/2 tsp vanilla

1/8 tsp salt

2 cups oats

1/2 cup pecan

1/2 cup cashews

1/2 cup hazelnuts

3 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp flax seeds

1 tbsp sesame seeds

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1. Roast hazelnuts at 300 degrees for 10 minutes. 
2. Mix walnut oil, sugar, honey, vanilla, and salt in large saucepan over low-medium heat on stovetop until dissolved. Stir frequently. Take off heat. Add oats and stir. 
3. Add pecans, cashews, and hazelnuts stir. Add sunflower seeds, flax seeds, and sesame seeds. Spread thinly in baking pan. 
4. Bake at 300 degrees for about 35 mins stirring every 10-15 minutes until browned. Or try baking at 325 degrees for 30-35 mins stirring every 10 minutes. Remove from heat and let cool for 1-2 hours. Break into pieces and serve.

Rosemary-Basil Pasta

1 tomato

1/2 orange bell pepper

1/2 red bell pepper

1 sprig rosemary

1 large handful of basil, chopped

1 small handful of spinach, chopped

2 tbsp tomato paste

1 1/2 cup chicken broth

1/2 cup parmesan cheese, grated

Pasta of your choice (linguine, etc.)

Olive oil

Salt and pepper to taste

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1. Heat olive oil in large saucepan on high. Add garlic and onions until browning. Add tomato. Add bell peppers and brown. Add rosemary. Cook for 5 minutes roughly. 
2. Add 1 cup chicken broth. Add basil and spinach. Cover and cook for 20 minutes. 
3. Add tomato paste and rest of chicken broth. Cook for another 20 minutes or until sauce thickens. 
4. Cook pasta al dente. Remove sauce from heat and add pasta. Add parmesan cheese. Mix. Serve. **May need extra tomato or tomato paste, original serving used leftover homemade tomato basil sauce.

H/T: Defons tomato sauce.

Okra Methi Curry

2.5 cup Okra, chopped

1 onion, finely chopped

1 cup fresh Fenugreek, finely chopped OR 6 tbsp dry Fenugreek leaves

1/2 tomato, finely chopped

3-4 tbsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

A pinch of asafetida

1/2 tsp turmeric

1/2 tsp red chili powder

1 tbsp coriander powder OR seeds

1 tsp cumin powder

1/2 tsp amchoor/dry mango powder OR 1/4 tsp lemon juice

Salt to taste 

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1. Heat oil. Add mustard seeds, reduce the flame and add cumin seeds. Add asafetida. Add onions and sauté. 
2. Once the onions are cooked, add fenugreek leaves, salt to taste and cook.  
3. Add half the turmeric powder and okra and sauté. Cook the okra uncovered initially on high flame and then cover on low flame. The trick is to cook the okra perfectly without letting it’s color change. 
4. When the okra is half cooked, add the tomatoes and cook. 
5. Cook the okra till it’s almost done, now add amchoor, coriander, red chili, cumin powder and remaining turmeric powder. Cook for 2 more minutes and then turn off the flame.

H/T: http://www.cookingoodfood.com/2013/03/okra-fenugreek-leaves-dry-curry.html

Baked Linguini

2 cups canned crushed tomatoes

1 cup mushroom broth

5 finely chopped mushrooms 

1 finely chopped onion

½ finely chopped orange pepper

½ finely chopped green bell pepper

5 cloves garlic, chopped

3 tsp chopped basil

1 1/2 teaspoons sugar

2 small bay leaves

8 ounces uncooked linguine

1 cup grated cheddar

1 cup grated Parmesan

Salt and pepper to taste

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1. Preheat the oven to 350 degrees F.
2. In a stockpot, combine the tomatoes, mushroom broth, mushrooms, onions, peppers, garlic, basil, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. 
3. Cook the pasta according to the package directions. 
4. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the cheese. 
5. Bake in the oven covered for 20 minutes the uncovered on the top rack for 10 minutes. Cut into squares before serving.

H/T: http://www.foodnetwork.com/recipes/paula-deen/baked-spaghetti-recipe.print.html?oc=linkback