Featuring tortillas and eggs adorned with salsa, huevos rancheros (rancher’s eggs) are a typical breakfast served at Mexican farms. Here’s another way to do the famed breakfast dish: bundling up ingredients and baking them into individual egg cakes makes it easy to serve a satisfying early-day meal in a flash.
8 organic eggs
1/4 cup (60 mL) milk
14 oz (398 mL) can pinto or black beans, drained and rinsed
2 plum tomatoes, seeded and chopped
1 shallot, chopped
1 jalapeno pepper, seeded and chopped
1 cup (250 mL) grated Monterey Jack or cheddar cheese
1 avocado, pitted and peeled
1/2 cup (125 mL) sour cream
Juice of 1/2 lime
1 1/2 cups (350 mL) salsa of choice
1/3 cup (80 mL) fresh cilantro
Preheat oven to 400 F (200 C).
Preheat oven to 400 F (200 C).
In large bowl, whisk together eggs and milk. Stir in beans, tomatoes, shallot, jalapeno, and cheese.
Divide egg mixture among 12 standard-sized greased or paper-lined muffin cups and bake in preheated oven for 20 minutes, or until eggs are set. Let cool for a few minutes before unmoulding.
In small bowl, mash together avocado, sour cream, and lime juice.
Serve egg cakes with avocado mixture, salsa, and cilantro.
This recipe is also a good excuse to serve breakfast for a Mother’s Day dinner. Keep egg cakes chilled for up to 4 days. Reheat as needed in the microwave for about 1 minute.
Eggs are tantamount to nature’s cement. So, when making mini-frittatas and other egg-based items, consider using a silicone muffin pan. It’s nonstick and bendable, which makes unmoulding a breeze—without the need for greasing or using paper liners.
Crunchy, with sharp and satisfying flavour, this hearty salad is a great accompaniment to tacos (including the ones in the next recipe). Cabbage is high in fibre and vitamins C and K. Higher consumption of cruciferous vegetables such as radishes and cabbage is linked to lower rates of cancer. Make ahead Unlike a typical green salad, this one can stand up to an hour or two in the fridge, so if you want to make it ahead of time, go for it. The cabbage will soften up and some water will be released; just drain any excess before serving.
These taco-inspired lettuce wraps are full of vibrant flavour tempered by subtle heat, all topped off with a zingy tomatillo salsa. Shredding the chicken helps to make a small quantity of chicken feed a crowd, and the texture pairs well with the light wrapper. The bright salsa features heart-healthy tomatillos, which contain phytochemicals called withanolides, which studies have found can help inhibit cancer cell growth. Quick shred If you have a kitchen mixer with a paddle attachment, you can use it to quickly and easily shred chicken for taco lettuce wraps. After chicken has rested, add it to the bowl of a stand mixer with a paddle attachment. Reserve any pan juices that may have accumulated in the baking dish. Turn mixer on to a low-to-medium speed and process the chicken for 30 seconds to 1 minute, so that chicken is just separated, being careful not to overprocess. Add in cooking juices and mix through with spoon. To shred chicken by hand, use two forks to gently pull meat apart before combining with pan juices.
This rich bean dip is delicious warm or cold. It’s also a good source of protein, iron, and potassium. A single serving of this dip will help Dad get 19 percent of the recommended daily value of dietary fibre. Dried pasilla peppers impart a smoky, earthy fruitiness balanced with mild spice from a hint of hot paprika and cayenne. And those canned tomatoes add a nice hit of lycopene to an already healthy dish. Epazote (Eh-pah-zo-tay) Epazote has a history of use as a medicinal herb throughout Latin America and is a frequent ingredient in bean dishes because of its antiflatulent properties as well as its pleasant aromatic taste. Its flavour has no direct comparison but is reminiscent of oregano, tarragon, or licorice. There is a pungency to the scent, which some have described as having notes of kerosene, but it imparts a pleasing, earthy, and herbal quality to dishes. Dried epazote added to beans can help reduce their gas-causing properties. Epazote contains saponins, which can be toxic in copious quantities, so sparing use is recommended. Look out for it at specialty culinary stores. If you can’t find it, try cilantro, fennel, or oregano.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.