Vegetarian Cooking for Everyone

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Buster has placed 3 MasterCook recipes in this file:

 

Breakfast Burrito With Scrambled Eggs And Cheese

Pico de Gallo

Scrambled Ricotta Cheese with Salsa

 

Kathleen

 

* Exported from MasterCook *

 

Breakfast Burrito With Scrambled Eggs And Cheese

 

Recipe By : Madison's Vegetarian Cooking for Everyone, page 625

Serving Size : 2 Preparation Time :0:00

Categories : Breakfast Cheese

Madison: Vegetarian Cooking

 

Amount Measure Ingredient -- Preparation Method

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2 large wheat tortillas

4 eggs beaten with 1 tablespoon water

Salt

2 tablespoons butter

1/2 cup grated Monterey Jack

1 serrano chile -- finely chopped

2 scallions -- chopped

including half of the greens

Chopped cilantro

 

MAKES 2 BURRITOS

 

The breakfast burrito is standard southwestern fare, although the

particulars vary from place to place. Some versions contain scrambled eggs

with trimmings (potatoes, grated cheese, bacon, red or green chile) or an

entire omelet. At our farmers' market, some farmers sell breakfast

burritos filled with home-grown squash, corn, or beans. In restaurants

they're likely to come smothered with red or green chile or a side of

salsa. While this is clearly an improvisational sort of dish, here's a

rough idea of how to make a tasty, straight forward breakfast burrito.

 

Place the tortillas, one on top of the other, in an ungreased skillet over

low heat. As the bottom one warms, flip them over to warm the second one.

Reverse the tortillas and repeat for the other sides.

 

Meanwhile, season the eggs with 1/2 teaspoon salt. Heat the butter in a

nonstick skillet over medium heat until it sizzles. Add the eggs and

scramble them. When they're nearly done, turn off the heat and stir in the

cheese, chile, scallions, and cilantro. Scoop the eggs into the warm

tortillas, fold them over, and serve.

 

Breakfast Burritos with Tofu: If you don't eat eggs, fill the burritos with

Scrambled Tofu (see separate recipe). Since tofu is on the dry side, plan

to add a tablespoon or two of your favorite salsa. You can also fill your

burrito with the Scrambled Ricotta Cheese with Salsa (see separate recipe).

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Pico de Gallo

 

Recipe By : Madison’s Vegetarian Cooking for Everyone, page 102

Serving Size : 1 Preparation Time :0:00

Categories : Madison: Vegetarian Cooking Sauces And Marinades

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 large ripe tomatoes -- finely diced

2 cloves garlic -- finely chopped

3 serrano chiles -- finely diced

or 1 jalapeno -- seeded and diced

2 tablespoons chopped cilantro

salt

juice of 1 lime

or 2 teaspoons apple cider vinegar

 

Makes about 2 cups.

 

Also know as salsa Mexicana and salsa cruda, this is what comes with the

chips in Mexican restaurants. (Cruda means raw, not crude.) For best

results, chop very finely; large chunks of tomato are hard to catch on a

chip.

 

Combine the tomatoes with their juices, garlic, chiles, onion, cilantro,

and 1/4 teaspoon salt in a bowl. Add the lime juice and taste for salt.

If the tomatoes weren't very juicy, add 1 tablespoon water. Let stand 20

minutes or so before serving.

 

Variation with Chipotle Chile: Omit the fresh chile and stir in 1/2

teaspoon pureed chipotle chile. Increase until it's as hot as you like it.

 

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* Exported from MasterCook *

 

Scrambled Ricotta Cheese with Salsa

 

Recipe By : Madison’s Vegetarian Cooking for Everyone, page 626

Serving Size : 2 Preparation Time :0:00

Categories : Breakfast Cheese

Madison: Vegetarian Cooking

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

1/4 cup finely diced onion

2 each serrano pepper

1 1/2 cups ricotta cheese

a few tablespoons crumbled feta or cheddar

salt

1/2 cup Pico de Gallo

see separate recipe

or use commercial salsa

 

Serves 2

I never even thought of doing this until I saw a recipe in Diana Kennedy's

The Art of Mexican Cooking. Now I prepare my own version. It makes a

great fast filling for warm corn or wheat tortillas.

 

Heat the oil in an 8-inch skillet over medium heat. Add the onion and

chiles and cook for a minute or so without letting them brown. Add the

ricotta and feta, taste, then season with salt. Raise the heat to medium

and cook, occasionally moving the cheese about the pan, until it becomes

firm and the bottom has begun to color, about 5 minutes. Turn out and

serve with the salsa.

 

Variations: Leave out the chiles and add 3 tablespoons chopped herbs such

as those used in the Scrambled Tofu with Herbs and Cheese (see separate

recipe.)

 

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schuller