Confession. This is the very first time in my life I have made burritos and possibly the first time I have eaten one. Don't ask!!! Lots of fajitas and tacos, just never got around to the burritos until this afternoon.
This past weekend my son was staying with a friend and the mom wasn't sure what he would eat. He eats pretty much everything but she didn't know what to feed him, as he kind of says yes to everything. Even if he doesn't know what it is or can't stand it. So, she told me that it was best to go "American", as she called it being Spanish. I found that funny. I thought Burritos were Mexican. Well, maybe Tex-Mex. In any case, he loved them and pretty much forced me to make them. So, that is how the burritos came about today.
Personally, I loved them as well. I just threw together the ingredients that I thought a burrito consisted of and the result was pretty darn yummy. I guess you could add what ever you like, but this was how I did our burritos today.
Let's see what the week has in store!
Monday This Turkey Fried Rice is a great dish for a busy Monday. If any of you cooked Turkey for Easter, you could easily use the leftover turkey in this recipe! Even easier and quicker!
Tuesday Pasta night with this delicious Chicken, Leek & Broccoli Oven Pasta. A great make ahead dinner and cook when you get home.
Wednesday Mid week soup is always great, quick and easy. This Roasted Cauliflower Soup has a slight kick of spice! Serve with some crusty rolls for a more filling meal.
Thursday Yes, it's spring and this delicious Spring Risotto won't disappoint. Not a difficult dish to put together and really wonderful.
Friday And the weekend rolls around once again. Celebrate tonight with this easy and tasty all in one pot Pork and Broccoli Stir Fry in an Orange Sauce. We had it on last weeks dinner table and it is really great!
See you all next week for some more delicious menu ideas!
So many countries make a version of this cake. It is very popular here in Spain, and I really love it. Traditionally, it is made with olive oil and lemon zest. I didn't use either in this particular cake. Going non traditional. Still a great cake. If you have never made cakes with yoghurt, you should give it a try. The texture is rich, spongy and a little heavier than cakes made with milk. I absolutely love this particular cake. It is so easy to make and very versatile as it is a plain cake. Personally, I love it with strawberries and cream. My kids like it plain. Either way, it is a really good cake.
With Easter just a few days away, it is a very easy dessert to keep in mind. Because it just uses basic ingredients, it is something you could easily whip up without any planning in advance.
It's been a while since I posted a main course and a lot longer since I have done anything new with pork. Time for something new today. Is is so easy to get into a rut, rely on old favourites and lack creativity when it comes to dinner time. I always call dinner time, witching hour. It seems to be the time of day when everything in my house goes crazy and getting a meal on the table seems like a mere miracle some days. My kitchen is not unlike everyone else's, where there are days of frozen pizzas and sandwiches just to see us though and make it to the end of the day in one piece. That's life. Today we did better.
Note: For thickening sauces, I usually always use a cornflour water mixture. I usually say one tablespoon of cornflour to two tablespoons of water. I then stir it up and add it to whatever sauce I am making. It is important to gradually add this mixture and not add it all at once. You may not always need the entire mixture, so add little bits at a time and see how you go. It is better this way, so you don't have a sauce that is too thick and then having to water it down and loosing flavour in the final dish.
Pretty much every time I make Indian food at home, I make nann bread. We all like it and it is reasonably easy to make. Okay, I don't have a wonderful tandori oven to cook them in, but it works out okay in our oven. This time around, I decided to shelve the Nann for once and give the chapatis a whirl. I have made them many times but have kind of left them in the past. In case you are not sure what they are, chapatis are unleavened Indian bread. So easy to make and they don't really require rising time, so quick. Well, quickish. It is still bread after all.
For this recipe, I decided to a step-by-step photo and explanation to make it a little easier. You can easily skip straight to the bottom to the recipe as it is all covered there as well.
Note: I used both white and whole wheat flour in this recipe. You could just as easily use all white flour if you prefer or don't have any whole wheat on hand.