Breakfast Burrito

DF

Every Sunday morning I take a high intensity gym class, which means I can’t weigh myself down with waffles or pancakes.  I need to give my body the energy it needs to power through the class, and what better than a breakfast burrito.  Plenty of protein for my muscles and yet it’s still a great Sunday treat to me.

breakfast burrito

Breakfast Burrito
2 medium yukon gold potatoes, chopped thin
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
4 slices of bacon, chopped
8 eggs, scrambled
1 avocado, sliced
1/2 c cheddar cheese, if using
4 10-inch tortillas

Heat olive oil in a large skillet over medium heat.  Add potatoes, bell peppers, and onion; saute for 10 minutes, stirring occasionally.  Add 1/4 c water to skillet and cook covered for another 8 minutes or until potatoes are tender.  Remove potato mixture from pan and set aside.  In the same skillet add bacon and cook until crisp.  Add eggs and cook until fluffy and just set, about 3 minutes.

To build the burrito layer avocado, cheese (if using), egg mixture in tortilla.  Fold in the two sides and roll up tightly.  Serve with salsa or pico de gallo if desired.

Mediterranean Couscous Salad

DF, V, VG

Sometimes when I make dinner I look for an easy win.  Maybe it’s a one pan plan or in this case a salad that combines the starch, couscous, with veggies.  It leaves me with one less dish to make, yet you’re not wanting it because this side has it all in one.  Why make two when you can make one?

med couscous

Mediterranean Couscous Salad
1 c israeli couscous
2 tbs red wine vinegar
1 tbs extra virgin olive oil
1 c cucumber, chopped
1/2 c grape tomatoes, chopped
1/4 c red onion, chopped
1 tbs mint, finely chopped
1 tbs basil, finely chopped

Cook couscous according to package instructions.  While still warm stir in red wine vinegar and olive oil, let cook to room temperature.  Add cucumber, grape tomatoes, red onion, mint, and basil.  Stir to combine then serve at room temperature.

Pork Medallions with Cherries and Apricots

 DF, GF

This dish is one that’s the star of the show.  It’s full of so many great textures, flavors, and colors that all it really needs are a couple simple sides.  I chose to pair with a white rice, roasted carrots, and toasted bread.  Yet the best thing I can tell you is that sometimes the best recipes are invented on the fly.

I came home that day with no real plan in place.  I knew I had to do something with the pork, and just starting looking through my pantry for ideas.  I’ve had pork with dried fruit before, so I knew that would be good, but not enough to stand on its own.  It needed a sauce, and the last minute addition of almonds was a crunch I wasn’t sure it needed, but it was certainly the right choice.

So next time you’re not sure what to make, look to your pantry.

pork with cherries and apricots

Pork Medallions with Cherries and Apricots
1 large pork tenderloin
2 tbs sugar
1 tbs salt
1/2 tsp chinese five spice powder
3 scallions, chopped
10 dried cherries, chopped
6 dried apricots, chopped
1 tbs balsamic vinegar
1/2 tbs flour
1 c chicken broth
1/2 c almonds, chopped

The night before combine pork tenderloin, sugar, and salt in a large resealable plastic bag with enough water to cover the pork.  When you are ready to cook the next day remove the pork to a plastic cutting board and use paper towels to dry the meat.  Heat a large skillet with olive oil over medium high heat.  Cut the pork tenderloin into 1-inch medallions, then season with chinese five spice powder. Sear the pork medallions for 2-3 minutes per side or until browned but not yet cooked through.  Remove to plate and set aside.  Add scallions, dried cherries, and dried apricots; cook for 2 minutes.  Add balsamic vinegar to scrape the brown bits off the bottom of the pan.  Add 1/2 tbs flour combining with scallions mixture.  To make sauce whisk in chicken broth then reintroduce pork.  Cook until sauce thicken and pork is cooked thoroughly.  Top with chopped almonds and serve.