Migas

It's sort of hard to tell what is going on in this picture, but trust me, what migas lack in presentation they more than make up for in taste. Migas are made a bunch of different ways depending on where you get them, but basically they are corn tortillas, veggies, and eggs all scrambled together. This is such a great brunch food but I also really like it for dinner as well if I have some leftover tortillas to use up. This recipe serves 1 but can very easily be increased to feed as many as you want.

Ingredients:

1 corn tortilla
2 teaspoons vegetable oil
3-4 slices of green pepper, diced
2-3 slices red onion, diced
2 slices tomato, diced
2-3 slices jalapeno, chopped
2 teaspoons (or a small pat) butter
2 eggs, slightly beaten
salt
pepper
1 small handful cilantro, chopped
3 slices avocado, diced
1 small hunk of queso fresco
1 spoonful sour cream
hot sauce

Directions:

In a cast iron (or other large)skillet, heat oil over medium heat. Fry tortilla until it is slightly crisp on both sides. If your oil is hot when you add the tortilla it should only take about 30 seconds to a minute on each side. Remove from pan and turn the heat down to low. Add green pepper, red onion, tomato, and jalapeno. While these are cooking, cut your tortilla into strips and then cut again so that you have small squares. When the veggies have cooked down but before they brown, add the tortilla pieces and the butter. Add eggs and gently fold everything together. Cook until the eggs are just set (don't brown them) then season with salt and pepper. Remove from heat and place on a plate. Top with avocado, cilantro, queso fresco, sour cream, and hot sauce.

Fake Pho

Pho is something that even in a relatively vegetarian-friendly city I've had a hard time finding a vegetarian version out at restaurants. The broth takes a little bit of work but it is worth it for all the flavor you'll get. I like my version pretty heavy on the broth but you could use less for something that is more noodley. This is definitely not even close to being authentic, which is why I called it "fake pho" but I think it is still delicious.

Ingredients:

1 cup veggie stock
1 cup water
1 tablespoon soy sauce
2 teaspoons rice vinegar
2 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon brown sugar
4-5 whole black peppercorns
1/2 a cinnamon stick
1-2 whole cloves
1 big handful flat rice noodles
3 baby carrots, julienned
4-5 bell pepper strips, cut in half
1/4 cup bean sprouts
5-6 florets broccoli
2 green onions, sliced
1 big handful cilantro, chopped
1/2 lime

Directions:

In a medium sauce pan boil together the first 10 ingredients. Reduce to a simmer and allow it to cook for 15ish minutes. Strain out the peppercorns, cinnamon stick, and cloves. Add rice noodles, carrots, bell pepper, bean sprouts, broccoli and cook until the rice noodles are tender (check your package for how long it will take but it should only be a few minutes). Remove from heat and portion into bowls. Top with green onions, cilantro, and lime wedges.

Spinach and white bean "meatballs"

Ok, so these obviously aren't real meatballs and they certainly don't have the texture of regular meatballs (which for me is a good thing). They were light and flavorful and crispy on the outside. I used them with pasta and marinara sauce but you could also squish them flat and use them as an Italian flavored veggie burger.

Ingredients:

1 can white beans, drained

1 packed cup fresh spinach leaves, cut into pieces

1/2 an onion, minced really small

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

4-5 cracks of black pepper

1 egg

1/4 cup parmesan cheese

1/2 cup bread crumbs

2 tablespoons quick oats

1/3 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees and line a cookie sheet with foil, then grease the foil. In a food processor, combine beans, spinach, oil, and onion and pulse to combine. Make sure you only pulse it and that you stop when it is still quite chunky. Transfer to a bowl and add garlic powder, salt, pepper, Italian seasoning, egg, parmesan, bread crumbs, and oats. Stir to combine. Refrigerate for 5-10 minutes so it can set up a bit. Form into balls and roll in panko bread crumbs. Place on the foil lined baking sheet and spray with non-stick spray. Bake for 20 minutes, then broil for 1-3 minutes to brown them and get them nice and crispy. 

Americanized bibimbap

I hadn't had bibimbap until recently. I went to a restaurant known for it and I was hooked after my first bite. It was salty, spicy, sweet, and really filling. I tried to recreate it at home but I couldn't find the sauce at the grocery store by me so I tried to make my own. It actually turned out really well even if it isn't that authentic.

Ingredients:

1 tablespoon chili powder
1 tablespoon flour
1/4 cup water
1 teaspoon soy sauce
1/2 teaspoon miso paste
1/4 teaspoon garlic powder
1 dash red pepper flakes
1 1/2 teaspoon corn syrup
1 1/2 tablespoons sesame oil
1/4 cup rice
3 baby carrots, julienned
10 thin slices cucumber
1 handful broccoli florets, cooked
1 tablespoon sesame oil
1 teaspoon soy sauce
1 egg

Directions:

In a small sauce pan combine first 9 ingredients. Cook on medium-low heat for a minute or two, or until everything comes together and starts to thicken. Remove from heat and save for later. Meanwhile, cook the rice according to directions, I just threw it in my rice cooker and waited until it turned itself off. Individually season carrots, cucumbers, and broccoli florets with soy sauce and sesame oil. I heated my carrots and broccoli in a pan for about two minutes to take some of the crunch off, but you could also keep them raw. When the rice is done cooking take a bowl and place it under the broiler until it is hot to the touch. While the bowl is heating cook an egg over easy. To assemble: place a small amount of sesame oil in the bottom of the hot bowl, add rice, add vegetables, spoon a large dollop of the sauce in the middle of the veggies, and top with the egg. To eat: break the egg yolk and mix everything together thoroughly.

Tamale pie

If you look at the ingredients listed below this meal seems like it requires a lot, but luckily it is super flexible so you can use the kind of beans you have on hand and you can change up the veggies or leave some out if you want. This meal is really tasty and is great because it only uses one pot. The cornbread gets cooked right on top of the beans and veggies, which also keeps it from getting too dry.

Ingredients:

1 onion, diced
1 tablespoon olive oil
1 green bell pepper, diced
1/2 orange bell pepper, diced
1 tomato, diced
1 teaspoon tomato paste
2-3 cloves garlic, minced
1/2 jalapeno (more or less depending on taste)
1 can black beans, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
1 dash crushed red pepper flakes
1 cup veggie stock (or more)
1 box jiffy cornbread mix
1/3 cup buttermilk
1 egg
1/3 cup shredded cheddar cheese
salt and pepper to taste

Directions:

Preheat oven to 400 degrees. In an oven/stove safe dish saute onion in oil over medium low heat for 2 minutes. Add peppers and continue to saute until they are soft, approximately 5-8 minutes. Add tomato, tomato paste, garlic, and jalapeno and cook for about a minute. Add beans, chili powder, cumin, and crushed red pepper flakes. Stir to combine. Add enough veggie stock to just cover the beans and veggies. Bring to a simmer and cook approximately 5 minutes, or until you can crush some of the beans easily. Crush enough of them to thicken the liquid and cook for 2 more minutes. In a separate bowl, combine jiffy mix, buttermilk, egg, and cheese. Top the pot with the cornbread mixture and evenly spread it around the pot. Transfer to the over and cook uncovered for 15-20 minutes, or until the cornbread has set and begins to turn light brown. Serve with fresh tomato, avocado, cilantro, sour cream and hot sauce.

Risotto with lemon and peas

Risotto is one of those dishes that sort of gets a bad reputation for being fussy. Really though it is just creamy rice that requires a little attention and stirring. For me, the results are completely worth it. For 30 minutes of minor stirring you are rewarded with creamy, thick, rich risotto that is so comforting you'll forget all about the 30 minutes you spend next to the stove. Plus you get a nice steamy facial out of it.

Ingredients:

1/2 a sweet onion, diced
1 tablespoon butter
1/2 cup arborio rice
1/3 cup dry white wine
2 - 2 1/2 cups veggie stock
1/3 cup peas, thawed
1/2 a lemon, juiced
1/3 cup parmesan cheese

Directions:

In a sauce pot with a lid simmer the veggie stock and keep it covered. Meanwhile, in a different pot combine onion and butter and cook over mediu-low heat for 3-5 minutes or until the onions become soft and translucent. Add rice and cook for 2 more minutes or until you can see the outer layer of the rice become slightly clearer. Add wine and stir until the wine is absorbed into the rice, about 1-2 minutes. Add 1/2 cup of stock and stir until the rice absorbs the liquid. Continue adding 1/2 a cup of warm stock and stirring until it is absorbed. Continue this for 25-30 minutes, by that time all or most of the stock should be used and your rice should be thick, creamy, and tender. Add peas and cook until they are warm (about 30 seconds to a minute). Add lemon juice and parmesan. If it has dried out more than you'd like add a little bit more stock. Serve immediately.

Mushroom stew

It has been freezing here recently and there is nothing more comforting on a cold, snowy day than a big bowl of hearty stew. Vegetarian stews can be hard to come by but what is especially nice about this mushroom version is that since it doesn't have beef in it the stew doesn't need to cook all day in a crock pot. This one can come together easily even after a day at work.

Ingredients:

2 tablespoons olive oil

2 carrots, roughly chopped

1 large stalk celery, roughly chopped

1/2 large onion, diced

3 garlic cloves, minced

1/2 small box button mushrooms, cut in 1/6ths

2/3 cup other mushroom of your choice, chopped (I used shiitakes)

1 tablespoon + 1 teaspoon butter 

1 tablespoon flour

1/2 cup red wine

1/2 tablespoon soy sauce

1 small (or 1/2 large) potato, cut in big chunks

3 cups veggie stock

1/2 teaspoon sage

1 bay leaf

black pepper

salt

Directions:

In a dutch oven heat oil over medium-low heat, add carrot, celery, and onion and cook until soft (about 4-5 minutes). Add garlic, mushrooms, and 1 teaspoon of butter (really just a small pat). Don't stir for about a minute so that the mushrooms brown up. Then stir and cook for 3 more minutes. Shove the veggies to the side of the pan and add butter and flour in the center, blend these together until they turn into a paste. Add wine and soy sauce and stir well, making sure to scrape the bottom of the pan to release all of the brown bits. Add the potato, stock, sage, bay leave, and a few cracks of black pepper. Partially cover the pot with a lid and simmer for 30-35 minutes, or until the veggies are tender and the potatoes have broken down a bit and have thickened it to a stew consistency. If the veggies are tender but it isn't thick just turn the heat up slightly and cook a few more minutes, mashing 2-3 of your potato chunks to help thicken. Season with salt and pepper.

Mini broccoli cheddar quiche

This is one of my most requested recipes by my coworkers. I have brought these mini quiches in for meetings before and people always comment how impressed they are with them and I've rarely had leftovers. One of my coworkers asked for the recipe and was disappointed that I didn't really have one, so when I made them the other morning I made sure to measure everything carefully.

Ingredients:

1 recipe for pie crust (or a tube of pre-made dough like crescent rolls or something)
1 cup broccoli florets
1/2 cup shredded sharp cheddar cheese
6 eggs
1/3 cup milk
1/8 teaspoon salt
1/4 teaspoon garlic powder
1 dash cayenne pepper
5-6 cracks of black pepper

Directions:

Press pie crust into a greased 12 count muffin pan. The crust should look very thin. Poke it a few times with a fork to prevent air bubbles. Bake according to recipe directions but check it regularly - since the crust is so thin it will most likely require a little less time. While it is baking, boil the broccoli until fork tender. Drain. Turn heat down to 325 degrees. Whisk together eggs, milk, salt, garlic powder, cayenne pepper, and black pepper. Once crust is done baking, divide the broccoli and cheese into each of the muffin cups. Top with egg mixture (a little less than 1/4 cup per cup). Bake for 15-20 minutes, or until the eggs have set and started to puff. Loosen the quiche while still warm.