“Necessary deception:  Telling your husband your food is spicy so he won’t ask for a taste.”

The other morning I got this brilliant idea for a breakfast dish, if you don’t mind eating southwestern food for breakfast.  Yes, I’m back in my using-what’s-on-hand mode.

I found a package of celery stalks, about 10, along with a half of an onion.  These were just waiting to be diced and sautéed together.  I added about a half cup of frozen pepper strips.   Besides this, there was about a half can, the large size, of diced tomatoes.

Did I mention the opened can of refried beans and the batch of rice that I cooked up in the crockpot the day before?  Can you see how southwestern could easily develop?

I had all the veggies simmering along with the diced tomatoes, which happen to be a fruit, and decided to throw in some taco seasoning spices.  Here’s what I added.


1 T chili powder

1 t cumin

1 t smoked paprika

garlic powder, a sprinkle

onion powder, a sprinkle

1/2 t salt

1/2 t oregano

1/4 t pepper

1 t sugar

When all the spices were in the simmering veggies I added a bit of Beyond Meat Crumbles, the southwestern style.  I simmered everything for about five minutes so the flavors could get to know each other.


A dish for the ages!

Step two involved dishing up a bit of the refried beans and rice into a microwaveable dish.  Then, you guessed it, zapping it for about a minute and a half.  The next to last step was to cover the rice and beans with some of the veggie creation and top it all with a slice of American cheese.  Finally, there was one last minute in the microwave and breakfast was served!

I have a feeling that lunch will also be served in like manner.  Quick and easy with plenty of pieces to combine with other goodies.  Love it!

Loveya – The Grandma


Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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