It’s Foodie Friday, and a recipe today. If you read this blog regularly you will probably have worked out that I like to cook from as close to scratch as I can. But that isn’t always possible. Sometimes at the end of a day, facing cooking is the last thing on my list of things I’d like to do; and at other times, such as the arrival of unexpected company, a quick fix is more practical.
This recipe is one of those quick fixes. That doesn’t mean it isn’t tasty, just that it is easy and fast to prepare. It makes for a quick lunch as well, and is withing the budget and logistics of many college students as well.
So onwards to the burritos.
- Flour Tortillas 4
- Refried Beans 400 to 435 g tin (veggie type) I find Old El Paso brand best
- Rice 250 g microwave pouch (use veggie Mediterranean, Spanish, or Mexican types)
- Salsa 8 tsp
- Cheese 100 g (I use hard goats cheese, but Cheddar works fine)
- Tomatoes 2 fresh
- Lettuce just a few leaves
- Guacamole (optional) 4 tsp
- Sour Cream (optional 4 tbs
Place a medium pan over medium heat. Open the refried beans and spoon into pan. While it begins to heat, follow the instructions on the microwave rice (usually about 2 minutes) and then dice the tomatoes and lettuce. Stir the beans, and when the rice is finished stir it into the warm bean mixture and turn off heat, but allow to stay on hot stove/hob. Grate the cheese then place the tortillas onto individual plates. Put 1/4 of the bean/rice mixture in the centre of each wrap. Then add a quarter of the salad to each and sprinkle with the cheese. Add the salsa and other sauces is used, and fold the wraps to form burritos. It will serve four (or two if hungry).
Apologies for not photographing the finished product, but the same rush that led to the “quick prep” also necessitated a “quick eat.”
It has been a while since I made a Foodie Friday post. My wife’s illness has moved her onto a rather repetitive diet, most of the elements of which I have previously posted. Travel Tuesdays have similarly been limited as we have needed to cancel a few trips, and or visited familiar nearby destinations, again previously posted. But that does not mean everything is now routine. Below is a quick and easy recipe which I made for my own enjoyment.
One of the memorable meals of my teenage years was salmon cakes. These relatively low cost, quick to prepare patties are a good protein source and tick the box for oily fish as well. While higher quality poached fillets or boneless/skinless tinned varieties can be used, I keep it cheap and simple with standard tinned pink salmon.
- Pink Salmon 213 to 230 g tin
- Cheese Crackers 6-10
- Egg 1
- Ground Black Pepper pinch
- Dijon Mustard 1 tsp
- Dried Parsley 1 tsp
- Oil splash
Crumble 6-8 crackers into a bowl and add the parsley and pepper. Beat the egg and then whip in the mustard. Drain the salmon and add to the crumbs, then add the egg/mustard mix. Stir well, and form into two patties. If overly moist add additional cracker crumbs one cracker’s worth at a time. When happy with the consistency, heat oil in a shallow frying pan. Then fry the patties for 3 to 4 minutes per side, or until golden.
Looking for a quick yet rich dinner? Then the Bacon Pasta Stir may be right up your street. This is definitely in the 15 minute meal range, and my wife really enjoys it. For those of us that shy from all things “piggy” it can be made as a *veggie dish by omitting the bacon, and I have had some success using poached salmon rather than bacon as well.
- Bacon (thick sliced, unsmoked) 4 rashers*
- Bell Pepper 1 large
- Onion 1 large
- Oil splash
- Double Cream 3 to 4 Tbs
- Mature Cheddar 70 g
- Spaghetti or Linguine 50 g (I use gluten-free)
- Water (as per pasta instructions)
Prepare the pasta as per the manufacturer’s instructions, drain and set aside. Dice the pepper removing seeds, and the dice the onion. In a pan fry off the bacon and before crisp remove from the heat. Take bacon from the pan and set aside. Drain off all but a tablespoon or so of the bacon dripping, and add a splash of oil. Return the pan to the heat, and add the pepper and onion. Fry until tender. While veg is cooking grate the cheese. Chop the bacon into small pieces and add to the veg, then top with the pasta and cheese. Stir well. Then stir in the cream and reduce heat. Serve when all is well mixed and the cheese melted.