Burritos: Rainy Day Comfort Food

Potato & pepper & onion burritos are my idea of a rainy-day comfort food. A tropical storm is wending its way into Southern New England and I stared at the rain whilst clicking my little City of Wonder buildings, I thought of tortillas and cheese.

Perfect for lunch or dinner.

This is precisely how I made it because I used what I had on-hand, but you can modify it however you need: just eyeball the food you have and do what you can!

Ingredients:
- 1 16oz bag of sliced green, yellow and red peppers (still frozen)
- 1 12oz bag of diced onions (still frozen)
- 10 fingerling potatoes
- tortillas
- cheddar cheese, shredded
- olive oil
- 2 tbsp chipotle spice powder from Tupperware
- sour cream

1) I turned the burner to somewhat high heat (7 of 10) and put some olive oil in the pan, just enough to coat.
2) I poured the frozen veggies in, broke them up a bit with a spoon and left them to cook.
3) I washed and poked the potatoes and put them into the microwave to cook.
4) I stirred the peppers & onions, added the chipotle spice powder and played City of Wonder, because I'm completely addicted to this latest Disney Facebook game.
5) After about ten minutes the peppers & onions were starting to caramelize and were hitting the edge of what I'd call burnt-on-the-bottom. Love it, because that reminds me of what it's like when you get fajitas at a restaurant.
6) I cut up the cooked potatoes into bite-size pieces and stirred them into the pepper mixture.
7) I put a cast iron pan onto another burner, turned the heat to 5 (of 10) and when it was warm, I laid a tortilla in it.
8) When the tortilla was warm, I turned it over and liberally spread the cheese over it.
9) I waited until the cheese was mostly melted and took the tortilla out of the pan and put it into a plate.
10) I then spooned the pepper & potato mixture into the center of the tortilla and spooned sour cream over the top. I folded the tortilla simply (both sides up over each other into a roll) and it was done.

And it was SOOO good.

Moroccan Inspired Chickpeas - Pham Fatale

Moroccan Inspired Chickpeas - Pham Fatale

Budget Bytes: naan $1.27 recipe / $0.16 serving

Budget Bytes: naan $1.27 recipe / $0.16 serving

Roasted potatoes, garlic and shallots.

I recently purchased a new preseasoned cast iron pan -- I need to get more iron into my system and I want to try to move away from teflon.

Yesterday I was having my friends Mark & Heather and their daughters over for dinner. The meal was designed to be entirely vegan and I was really looking forward to it -- and we all had a fantastic time.

One of the dishes I made was a combination of chopped potatoes & shallots and garlic cloves roasted for a while in the oven. After it was done, I stirred in some chopped scallions. Lovely. The house smelled heavenly -- with the scent of roasted garlic pouring out of the windows.

Ingredients:
- olive oil
- a bunch of scallions
- six medium potatoes, washed and chopped into bite-size pieces
- two heads of garlic, garlic cloves removed and left whole
- two large shallots, chopped into bite-size pieces
- 1 tsp each herbs: dried rosemary, dried sage, dried thyme

Directions:

1. Preheat oven to 400F
2. Put all of the garlic cloves, chopped potatoes and chopped shallots into a bowl and toss lightly.
3. Pour olive oil over the potato mixture, enough to coat lightly.
4. Put the herbs on top and toss the potato mixture.
5. Pour the potato mixture into your roasting pan (I used a 10.25" cast iron skillet). You could use a casserole dish.
6. Put into the oven. Stir periodically, every 15 minutes. Make sure the top doesn't dry out.
7. Cook for an hour to hour and a half, until potatoes are done and garlic is all buttery-soft.
8. Remove from oven, let cool slightly. Fold scallions into potato mixture & serve.