Another one from the dawn of my culinary bachelor past. This dish is
easy, cheap, nutritious, and delicious. It's so easy, I've lost the
recipe, I haven't made it in 5 or more years, and still I was able to
figure it back out from scratch.
This is a classic easy weeknight meal. Make some rice (20 minutes),
build the burritos (5 minutes), and bake for 20 minutes, and you're
done. The main ingredients, rice and beans, are pantry staples. The most
expensive ingredient is the cheese, but it's good to keep some cheese
around for cheese emergencies (though, in my opinion, the only emergency
is not having cheese).
Get the recipe for Bean and Rice Burritos
I'd never tried lentils before, which is a shame because they're great.
Easy to make and nutritious, lentils are a good staple to have in your
pantry. They're like dried beans, without the lengthy overnight soaking
Since I also had a bunch of tomato sauce makings about, I decided to see
if they could be combined. I had previously made a red bean and tomato
sauce recipe, but beans are large and chewy, and the end result was
unappetizing at best.
However, adding 1 cup of red lentils and 2 cups of water to my tomato
sauce recipe turned out wonderfully. I just added
the lentils and water immediately after everything else, and let the
whole thing simmer for 25 minutes until the lentils were tender. The
lentils added some flavor and a bunch of protein, so it's a good option
for vegetarians (the parmesan cheese I added stopped it from being
vegan). Added together with some roasted
broccoli and I had a nice, healthy meal.
Is it still considered Hamburger Helper if it's made with Italian
sausage? If it's not made with powders from bags that come in a box?
I'm not sure if the difference is that distinct...
This recipe for Creamy Sausage and Mushroom Rigatoni from The Girl Who
is uncannily similar to the Spicy Penne and
I've made once in a while. They could be twins. Feel free to add
parmesan to this, or basil to that. Peas could go well with this, or
maybe some bacon.
In the end, it was easy, inexpensive, and good, which is exactly what
a busy weeknight needs. It's adaptable to what's in the kitchen,
provided you've got some cream or half-and-half on-hand (have
I convinced you yet of their overwhelming utility?).
Over the last year and a half, I've been levelling up my basic cooking
skills, like sauteéing and improvising. So, since I had some tortillas
from the chicken lunch wraps,
and some mushrooms from last night's chicken with white
wine, I decided to try making
another breakfast burrito.
Unlike the last breakfast
burrito, this one
had mushrooms and onions, and no rice. To get the most flavor possible,
I sauteéd the onions and mushrooms until golden brown and delicious.
Then, I turned off the burner, and with the remaining heat, scrambled the
eggs. I assembled the lot into a warm tortilla, and for a finishing
touch, added some salt, pepper, and tabasco.
I wish I could eat like this every morning. Having a nice, relaxing 30
minute, freshly-made breakfast. Maybe I need to start getting into the
I love risotto. It takes some effort, but that effort is rewarded with
a delicious, creamy, flavorful rice dish. I've been making risottos for
a while. I made a mushroom parmesan barley risotto with poulet au vin
blanc, a few months back.
This gruyere and shrimp risotto was
a departure from the recipe I found, which called for asiago and
a pressure cooker. I made mine in the classic way, on the stove, slowly.
I had some gruyere left over from the potato dauphinois a few weeks
ago, and some shrimp that were
starting to get a little freezer burn (leftover from shrimp
It turned out amazing. The gruyere is sharp but not overpowering. The
shrimp lends a wonderful flavor. And it went great with the poulet,
which I'm always a fan of.
See the gruyere shrimp risotto recipe