Mexican Burrito Bowl

I love easy dinners. You know those dinners that take less than 15 minutes to prep and serve? This is one of those dinners. The best part? It’s healthy Mexican. Yup, you heard me, healthy and Mexican in the same sentence.

We start with a layer of brown rice. I happened to have some leftover rice in the fridge, but the only real “prep” work you will need to do is making some rice. The next step is adding some black beans, Mexican cheese, diced tomatoes, avocado and salsa to the bowl. Quickly fry an egg. Sprinkle some salt and pepper over the top and DONE.


I love this bowl because it is not only simple, but also delicious. It has plenty of protein to keep you full (the beans and the egg) and is just the right amount of food. You know that overly full feeling you get after Mexican? Not with this dish. This is one of my all-time favorite 15-minute meals. Enjoy!Mexican Burrito Bowl

Serves 2

Ingredients:

  • 1 1/2 cups cooked brown rice
  • 1 cup rinsed and drained black beans
  • 1/2 cup grated Mexican cheese
  • 1 Roma tomato, diced
  • 1/2 avocado, diced
  • 1/4 cup your favorite salsa (or more to taste)
  • 2 eggs
  • Salt and pepper to taste

Directions:

  1. Divide the brown rice, black beans and cheese in half. Layer two bowls with the three ingredients, placing the rice first, then the black beans and then sprinkling the cheese over the top. Microwave (or heat) each bowl for 30-45 seconds until cheese has melted and ingredients are warm.
  2. Top each bowl with tomato, avocado and salsa. Set bowls aside.
  3. Spray a medium frying pan with Pam (or other baking spray) and heat the pan on high heat for at least 30 seconds. Crack one egg into the pan. Let the egg sit and cook. It is done when the whites are cooked through and the edges begin to turn up. Remove egg from pan and place on top of one of your bowls. Repeat with second egg and place on top of second bowl.
  4. Sprinkle salt and pepper on top of each bowl and enjoy.

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Filed under Cooking, Main Course, Recipe, Vegetarian

What I Ate Wednesday 20

Oh Wednesday, here you are again! The official 2.5 week countdown until Q’s arrival has begun (and yes I know I talk about it often, but for a countdown that started 8 months ago, 2.5 weeks is pocket change!). Today was a beautiful LA day and I was just sort of in a super good mood all day and super good food followed!

Breakfast – 9:30AM

Oats with almond butter and cinnamon with a side of raspberries and a Whole Foods Almond Milk Latte (my favorite ever).

Lunch – 12:30PM

I had a work lunch at Tavern in Brentwood and I am obsessed. This restaurant is gorgeous (the back room looks like a big green house). The food is so fresh and the menu is right up my alley (lots of salads, soups, sandwiches and a few burgers). I got the The Market Angeleno (Burrata, young broccoli, currants, and pinenuts on fresh ciabatta) and it was to die for. The burrata was creamy and the currants added a great sweetness to the dish. Other dishes at the table were the Turkey Burger and Farro, Tabouleh, Beets, Carrots, Chickpeas and Feta Salad. We ordered two chocolate chip cookies to-go (they offer a crispy and a chewy and they both were made with expensive chocolate and tasted amazing!). I would go back here over and over again if I lived on this side of town.

Dinner – 7:00PM

We pan-seared sea trout (half salmon, half trout) with a side of roasted squash and sauteed pea shoots.

Dessert- 7:45PM

Homemade vanilla bean ice cream with Valrhona chocolate nibs. (Homemade ice cream is such a treat!).

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Recent Pins

I have recently fallen in love with Pinterest. Pinterest is a virtual pinboard which lets you organize and share recipes/photos/ideas which you find on the web. I like to use Pinterest for recipe ideas. I read a LOT of blogs (almost 200 a day) and get tons of ideas from them. Instead of printing and filing them, I simply “pin” them to my recipe boards and look back on them whenever I have a “What should I make for dinner?” sort of night. I wanted to share a few of my recent pins, since I love to share the blogger love and think these are some great looking dishes!

Black Bean and Sweet Potato Burrito Bowls from Cate’s World Kitchen

Brownie Cookie Dough Sandwiches from Tracey’s Culinary Adventures

Mushroom Tacos with Roasted Tomatillo Sauce from A Cozy Kitchen

Creamy Roasted Tomato and Basil Soup from Spoon Fork Bacon

Baked Pumpkin Ice Cream Glazed Doughnuts from Picky Palate

Autumn Orzo Salad by Savvy Eats

Mushroom Lasagna from NY Times

Cheddar Scallion Cornbread by The Curvy Carrot

These are a few of my recent favorites, if you would like to see the rest of my recent recipe pins, follow me on Pinterest HERE. Also, I’d love to see some of your pins, leave me a comment below letting me know your Pin name!

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Preserved Lemon and Spring Vegetable Risotto with Grilled Shrimp

Fall is finally here. And in LA that means the temperature has dropped to below 60 (gasp!) and that there have been some rainy days. Yesterday was a rainy Sunday, so my mom and I decided to take advantage of staying indoors all day and make risotto.

Risotto is time consuming, but SO worth it. You know I love my crockpot wonders, but every once in a while, it’s really nice to spend some serious time in the kitchen. This risotto requires some serious prep work (blanching asparagus, lots of chopping and ingredient prep) and once on the stove, you are stirring like a crazy woman. But the end result is pure heaven.

(Yes, I cook in Q’s big sweatshirt and no make-up… don’t judge) 

I would recommend making this dish for a special occasion or when you have a rainy Sunday afternoon and happen to have all the ingredients in the fridge like we did! This dish is truly exceptional, just make sure to read through those directions a FEW times before embarking on this one!

Preserved Lemon and Spring Vegetable Risotto with Grilled Shrimp

Serves 6 to 8

Ingredients:

Shrimp:

  • 24 to 32 deveined shrimp, shell on
  • 3 tablespoons olive oil
  • 2 tablespoons Pernod (or another anise aperitif)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • Zest of 1/2 large lemon
  • 2 teaspoons finely chopped rosemary leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Risotto:

  • 1 bunch asparagus, woody stems removed, cut into 2-inch lengths
  • 6 to 8 cups chicken stock
  • 1/2 cup olive oil
  • 2 medium onions, chopped
  • 1 small fennel bulb, chopped
  • 4 garlic cloves, minced
  • Fine sea salt
  • 2 cups arborio rice
  • 1/2 cup Pernod, or other anise aperitif
  • 1/2 cup lemon juice
  • 3 tablespoons unsalted butter
  • 1/2 cup mascarpone
  • 2 tablespoons rinsed and finely diced preserved lemon rinds
  • 1/4 cup coarsely chopped mint leaves
  • 2 cups peas (frozen are fine)
  • Freshly ground white pepper

Directions:

  1. In a shallow dish just large enough to hold the shrimp, mix the shrimp with the olive oil, Pernod, garlic, lemon zest, rosemary, and salt and pepper. Let the shrimp marinate at room temperature while you make the risotto.
  2. Prepare all the risotto ingredients: Blanch the asparagus for 1-2 minutes in salted, boiling water and set aside. Heat the stock in a medium saucepan over low heat. Have everything measured and close at hand by the stove. Once you start stirring the risotto, there’s no stopping.
  3. Heat the olive oil in a large Dutch oven (like a Le Creuset). Add the onions, fennel, and garlic and sweat over low heat for about 10 minutes until soft and translucent. Season with salt to taste, about halfway through.
  4. Add the rice and raise the heat to medium-high. Stir to coat and slightly toast the rice, about 3 minutes. You should hear a lively crackling in the pot. The rice will take on a shiny, translucent coat.
  5. Add the Pernod and lemon juice to the rice and continue stirring until the liquid is almost completely absorbed.
  6. Add a ladleful of hot stock to the rice and continue stirring. It’s important to regulate the heat at this point. The rice should neither boil vigorously nor cook too slowly. You’re looking for an even, medium heat that gives the rice a billowy loft and brings some bubbles to the surface.
  7. As the stock is absorbed, continue adding it by ladlefuls and stirring. If you watch carefully, you’ll see that toward the end the rice really gives itself over to the liquid, releasing its starch to make a kind of cream. Stop incorporating stock once the rice is creamy but still al dente, cooked but not too soft. This should take between 20 and 30 minutes, and between 6 and 8 cups of stock. (*Our rice was really dry so it took all 8 cups).
  8. Remove the risotto from the heat and immediately fold in the butter, mascarpone, preserved lemon rind, most of the mint (save some for the garnish), the peas, and several grinds of white pepper. The risotto will cook the peas. Stir slowly to blend, check a final time for seasoning, and carefully fold in the asparagus. Put a lid on the risotto and let it rest while you prepare the shrimp. The risotto will expand slightly in volume, and take on a marvelous sheen.
  9. Grill or broil the shrimp for about 60 seconds on each side, or until the flesh is completely opaque.
  10. Top each serving of the risotto with 4 shrimp, garnish with the remaining mint and a flourish of pepper and serve.

Slightly adapted from The Food52 Cookbook

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Filed under Cooking, Grains, Main Course, Recipe

Sunday Ramblings

1. I’m practicing my cookie baking for The First Annual Great Food Blogger Cookie Swap! I just signed up for this fun holiday cookie swap (send 3 dozen cookies to 3 different bloggers and receive 3 dozen from different bloggers back). Yup, I can’t wait. I’m in the process of deciding which cookies I am going to be making…

The Great Food Blogger Cookie Swap 2011

(I mean I just HAD to make another batch of the Best Chocolate Chip Cookies Ever to test them…)

2. I can’t believe at 4:45PM today the sky looked like this:

It takes me weeks to get used to Daylight Savings! (I’ve been ready for bed since 7:30…and have been in my PJs since 5).

3. In preparation for Q’s arrival in 3 weeks I’ve vowed to eat better, work out more and clean the heck out of my room. It took the majority of the day, but I successfully packed 3 bags of goodies for donations and now my closet looks like this:

(This is the after photo, the before one would have made you wince)

4. Going with that “work out more” philosophy, I am attempting to do the 1oo Push-Up Training Program. It’s a 6 week mini-challenge which has you practicing push-ups for 30 minutes a week based on your fitness level. I’ve never been great at push-ups and thought I would try it out…I’ll keep you posted how it goes.

(source)

5. Is it weird that I’m still wearing ghost socks a week after Halloween? (I obviously vote no).

6. And finally, the random winner of the Lollihop Giveaway is… Ellen Gibbons! Send me your address and I’ll get your delivery all set up!

Hope everyone had a great weekend. We just made risotto for dinner and I’m really excited to post that recipe up this week!

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Raleigh Day 2

I woke up this morning in Raleigh and opened up my curtains and saw green trees for miles. One thing I dislike about LA is the lack of green, so this really made my morning. The fresh, crisp air was so nice to breath in!

For breakfast, I had a quick cup of coffee, some oats and a biscuit (when in the South right?).

And finally, yesterday’s travel outfit was one of my favorites:

(the dogs liked the outfit too)

The cashmere sweater was like a blanket on the plane and kept me warm. I was really excited to wear my new leopard print jeans. I was a little skeptical when I bought these (I mean leopard jeans?), but they actually work as a great neutral. I’ve had these cute little oxford shoes for a little while and wasn’t sure what to wear them with, so I was excited to finally be able to whip them out with this outfit. They are slip-ons, so easy for the airport.

Back to LA tonight!

 

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Filed under Clothes/Shoes/Bags, Fashion, Travel

A Night in Raleigh

This morning I left rainy LA

and these snugglers

and headed to Raleigh, North Carolina for work. By the time we arrived, it was late and we were ready for food! We headed to Heron’s located in The Umstead Hotel. The restaurant serves American food made with local, seasonal ingredients (i.e. they grow their own lettuce in a garden in the back). The menu was interesting (very meat and game heavy), but they were very accommodating and catered to our requests.

For a small starter, they served two different amuse bouche: a vegetarian option with cucumbers and one with a small piece of toast topped with salmon puree. Both were light and delicious.

For my first course, I got a Farm Lettuce Salad (Local Goats Cheese, Figs, Wildflower Honey, and Walnuts). It was fresh, fresh, fresh! Another great salad was the Caesar (I loved how they plated it).

For main courses, I had the Risotto (Melted Leeks, Buffalo Parmesan Tuile, Black Truffle Cream) and another hit at the table was the Vanilla Spiced Sea Bass (Fingerling Potato, Braised Tat-Soi, Fennel Confit, Parsnip-Lobster Bisque). My risotto was very rich, so I only had a few bites and the sea bass was a little too sweet for my taste, but both were cooked well.

And finally dessert. None of us were too hungry for sweets, but the restaurant offered a few interesting options. On the left are the Sweet Potato Fritters with Sweet Brown Butter and Cream Cheese and on the right is “Cheese and Beer,” Edam, Poached Quince, Chestnut Puree, Bass Ale Ice Cream, and Hazelnuts. The fritters were basically doughnuts, but the “Cheese and Beer” was something I had never tried before and was similar to a light apple streusel. Delicious!

Leaving to head back home tomorrow night, but hoping to grab some quick pics of Raleigh tomorrow. I am loving the colder weather here in the South!

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Filed under Restaurants, Review, Travel