Purslane and Egg Tacos

Purslane & Egg Tacos – Tacos de Verdolagas y Huevos

Serves 2 to 4

The reciepe serves two people abundantly; four people if you are also serving other side dishes like potatoes and beans. For added measure for four, add a few more eggs and purslane.

Ingredients:

3 eggs, beaten

2 tablespoons oil – canola or olive oil

1/2 onion

2 cups purslane, large stems removed, 1 ½ inch pieces

1/2 large fresh tomato, diced

1 chile – jalapeno, serrano or roasted green chile, diced

1 – 2 cloves garlic, minced

Salt

Pepper

Fresh corn tortillas

Queso Fresco

Salsa

Method:

1. Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
2. Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
3. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably green).

Raw Purslane Salad

Raw Purslane Salad

Serves 6

This salad is not strict on measurements and is meant to inspire you to make it your own. I prefer a ratio of more purslane to other vegetables.

Prepping purslane: Immediately after harvesting, cut off roots and discard thick and large stems. If you choose to use the stems, make certain to cut into bite size pieces. Place in a colander and wash the purslane numerous times to remove dirt: set the colander in a large deep bowl and fill with water, swishing the purslane by hand – the sediment will fall to the bottom bowl. Throw off water. Repeat 2 to 3 times until cleaned. Drain and allow purslane to dry off.

Ingredients

5 cups purslane, cut into 2 inch pieces

1 red bell pepper, sliced

1/4 small red Onion, sliced thin

1 – 2 tomato, sliced large chunks

5 – 8 radishes, halved and sliced thin

1/4 cup vinaigrette salad dressing

1 clove garlic, minced

Salt

Pepper

Method

Prepare and cut vegetables. Add to large bowl. Add salad dressing, season with salt and pepper. Mix well. Allow to sit for at least 30 minutes if time allows.  Serve cold or at room temperature.

Variation

Veggies:  Avocado, potatoes, cucumbers, jicama

Dressing:  Create your own or use your favorite bottled dressing

Roasted Potatoes, Chicken Sausage and Peppers

Roasted Potatoes, Chicken Sausage and Peppers
Skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 7 pts • Points+: 8 pts
Calories: 324.7 • Fat: 11.4 g • Protein: 22.6 g • Carb:32.9 g • Fiber: 4 g • Sugar: 1.8
Sodium: 586.8 mg (without salt)

Ingredients:

• 1.5 lb (about 3 large) potatoes, russet or new
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp extra virgin olive oil
• kosher salt and fresh cracked pepper to taste
• 1 tsp chopped rosemary (fresh or dry)
• 1/2 tsp garlic powder
• olive oil spray (I use my Misto)
• 1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

Directions:

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl,

combine

potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder.

Mix

well to be sure everything is coated with oil and seasoned evenly.

Pour

onto the prepared baking sheet and

place

in the center of the oven;

bake

for 15 minutes.

Use a spoon to

toss

so nothing sticks or burns.

Add

the sausage to the baking sheet with the potatoes and vegetables and

bake

, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

I love it bc you can really do anything you want to it. I usually add a ton of red and orange peppers, onions, mushrooms and tonight I will be adding zuchinni from the garden.

Cheesy Zucchini Rice

Cheesy Zucchini Rice

Via bunsinmyoven.com (and Pinterest)

Ingredients

• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
• 1 cup shredded sharp cheddar
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• splash of milk, as needed

Instructions

1. Heat the olive oil in a medium sauce pan over medium heat.
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Jalepeno Popper Orzo Mac n Cheese

Jalapeno Popper Orzo Mac n cheese
The-Skipper-Bunch

Kosher salt 
1lb orzo
1 stick butter (8 tablespoons), divided 
6 jalapeño peppers; 4 seeded and finely chopped, 2 sliced with seeds 
4 cloves garlic, finely chopped 
1 onion, finely chopped 
3 tbsp all-purpose flour 
2 1/2c milk 
Freshly ground pepper 
2 cups shredded sharp cheddar cheese 
4oz cream cheese 
2c panko 
2 Fresno chili peppers, sliced

-- Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain. Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapeños, the garlic and onion and cook until the jalapeños and onion are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the cheddar and cream cheese and stir until melted. Combine the orzo with the sauce and transfer to a casserole dish. Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapeños and Fresno chili peppers. 

Garlic Mashed Potatoes with Spinach

Garlic Mashed Potatoes with Spinach
tboyd72
Recipe courtesy Rachael Ray

4 large Idaho potatoes, peeled and diced
2 boxes chopped spinach, defrosted
4 tablespoons butter
4 cloves garlic, finely chopped
1/2 cup cream
Salt and pepper
1/4 teaspoon freshly grated nutmeg
Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes. Squeeze the water from spinach in a clean dish towel. Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consitency. 

Stovetop Mac-N-Cheese

Stovetop Mac-N-Cheese

Recipe courtesy Alton Brown

Ingredients

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.