Mike's Recipe Box is getting a re-brand/re-launch! The first change is the title and the content re-focus. This blog has been the tool I've used to document the things I've made that pass the family taste test. We're keeping that focus but shifting more to things to help you find you own inspiration, while amping up the taste test part so you, dear reader, know the ideas are solid. Flavor story, textures and tastiness are our new measuring sticks. We hope you find this is more useful and it inspires you share your input!
I am by far the first to rise in the morning and love to putter around in the pre-dawn hours and get the day's cooking projects prepped. Usually that means sparking up the moka pot and turning leftover ingredients into a breakfast burrito. This daily habit of mine is what inspired the change of name to 1000 Burritos.
We love to do theme weeks around here- defining a parameter really jump starts the creative process. It's the lead up to Father's Day 2023 and the week's recipe theme has been Middle Eastern. For shawarma night, I offered the vegetarian option of harissa bbq tempeh, and for kofta night I made garlic dill potatoes. These two ingredients really sing in this burrito and make an unforgettable, delicious combination.
Harissa BBQ tempeh
This came together really quickly and despite some really unique flavors, has proven to be a very flexible leftover ingredient for all kinds of things: salads, wraps and even this breakfast burrito.
Ingredients
Tempeh brick, cut into approx. 3/4" fingers
2 tgl neutral cooking oil
Spice blend: 1 tsp of each: crushed rosemary, coriander powder, chili powder, cumin, 1/4 tsp turmeric
Harissa BBQ sauce: half and half prepared BBQ sauce and harissa sauce; or 1 tbl harissa spice blend, 1/8 cup ketchup, 1/8 cup yellow mustard, 1 tbl molasses or pomegranate molasses, 1 tbl neutral oil like avocado
Method
Steam the tempeh for 10 minutes. set aside to cool.
Assemble the spice mix and BBQ sauce.
In a skillet preheated on medium (I prefer cast iron for the crust), add the oil and then the tempeh. Turning every minute, fry until all sides are starting to brown. Turn heat down to low.
Remove the tempeh to a small mixing bowl. Add the spice mix. Stir to coat. Return tempeh to pan, and continue to cook, turning onto each side every 15 seconds. Spices will become fragrant.
Turn off heat. Add sauce to mixing bowl, and toss tempeh to coat.
Dill Garlic roast potatoes
Ingredients
2 lbs medium Yukon Gold potatoes
bunch fresh dill
2 garlic cloves, peeled
olive oil
1 tsp salt
Method
Preheat oven to 400 degrees F.
Cut the potatoes: quartered length-wise, then cut into four segments.
add the bunch of dill, salt and garlic to a food processor. start blending on low. drizzle in enough olive oil to mix into a loose sauce.
Combine the potatoes and sauce in a mixing bowl. Scrape onto a half sheet (either non-stick or a silpat on top).
Roast for 20 minutes. Flip potatoes over and roast another 20 minutes until potatoes are nicely browned.
To assemble the leftover breakfast burrito:
1/2 red onion, diced
1/2 cup red pepper, diced
beans of your choice
shredded cheese
taco sauce
Method:
Heat a stovetop griddle or iron skillet on medium heat.
saute the onions and peppers. cut the tempeh and potatoes into smaller bite-size pieces. add them to the pan and continue sauteing until everything is warm. Set mix aside.
Heat tortillas on griddle. Flip and add the cheese and beans.
Spoon on the grilled mix.
Add a little taco sauce to the filling and roll. Tortillas should be nicely crisp and starting to brown.
Hope you like the rebrand and the burritos!
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