“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
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.