Burrito Believer

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I love burritos.  They are easy to make and put together with left overs.  The above image is a veggie broccoli rabe with swiss chard and risotto rice filled buritto.

PREP TIME:

10 minute prep using left overs!

INGREDIENTS:

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Shredded Cheese of any kind: Cheddar, mozzarella, pepper jack

Brown rice, risotto rice, quinoa, bulger wheat (see recipe links below for these staples!)

Salsa verde,  any red salsa (home made or from a jar)

For meat lovers:  left over chicken, beef, medallions

Veggie variety: left over vegetables

8″ tortillas

RECIPE:

place a tortilla on a dish

fill the tortilla with rice, bulger wheat or quinoa

add cheese

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add meat or veggies

add salsa

roll

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microwave for 1-2 minutes depending on microwave

Variation With Vegetable Bulger Wheat Tabouleh:

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FIND THE LINKS TO THE RISSOTTO RICE,  TABOULEH AND QUINOA RECIPES HERE:

Turkish Style Bulger Wheat Vegetable Tabbouleh Recipe:

https://pfcsystems.wordpress.com/2013/03/09/turkish-style-bulger-wheat-vegetable-tabbouleh-recipe/

Quinoa Stuffed Peppers With Tamarind Marinated Halibut:

https://pfcsystems.wordpress.com/2013/03/09/quinoa-stuffed-peppers-with-tamarind-marinated-halibut/

Lime & Crushed Hot Red Pepper Broccoli Rabe With Creamy Mushroom Carrot Rissotto And Freshly Grated Parmigiano Reggiano

https://pfcsystems.wordpress.com/2013/03/11/lime-crushed-red-pepper-broccoli-rabe-with-creamy-mushroom-carrot-rissotto-with-freshly-grated-parmigiano-reggiano/

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Greek Faki Soup ~ Lentil Soup

In My Kitchen/ Nicholas Tanis

MAR'13 003

Ingredients

1 pound (454 grams) lentils

3 medium yellow onions, chopped small                    

1 small green bell pepper, chopped small                   

3 stalks celery, chopped small

4 small carrots, chopped small

4 garlic cloves, minced

1 can (8oz) of tomato sauce

2 tablespoons olive oil

a dash of paprika

4 whole cloves

3 bay leaves

salt and freshly ground pepper to taste

Procedure

Soak the lentils in cold water overnight; rinse in cold water and drain. (If you don’t soak, cook the lentils, after bringing to a boil, for 40 min on simmer, while covered, in the 6 Qt water, as indicated below, before proceeding!)

Add the lentils into a large (at least 8Qt./ @8L / 32 cups) soup pot, with 6 quarts (@6L/24 cups) cold water.

Stir, and bring to a boil; reduce heat to medium, continue cooking.

Add all of the vegetable ingredients, plus the tomato sauce, olive oil, and spices.

Stirring occasionally, continue to cook for about another 30-45 minutes; until soup broth begins to slightly thicken (when the lentils are tender).

Remove from heat, and allow to sit uncovered for approx. 15-20 minutes before serving.

Using a deep ladle, pour soup into individual bowls.

You may add red wine vinegar to each soup serving as per taste.

Serve with a hearty crusted bread – either French or Italian.

MAR'13 013

The Simple Things in Life are Good!IMG_00001155

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Copyright 2013 (logo/sm, since 1993), all rights reserved, all content on this site! Photos may not be used without explicit permission, in writing, from PFC Systems, Inc.

Lime & Crushed Hot Red Pepper Broccoli Rabe With Creamy Mushroom Carrot Rissotto And Freshly Grated Parmigiano Reggiano

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recipe coming soon ….

VARIATIONS:

Serve broccoli rabe and risotto as sides, separately

Serve together as a vegan meal

Add chicken, and use the broccoli and risotto as sides together or separately

Chicken Paprikash over Egg Noodles

Chicken Paprikash over Egg Noodles

SERVES 4– (I cook in bulk and save left overs for lunch/dinner;can keep in fridge for a week at least)

UTENSILS:

 

Pot for boiling the egg noodles

Solid Spoon for mixing, serving and stirring (I prefer wood)

cutting board & cutting knife

INGREDIENTS:

4 red peppers cut into strips

4 Chicken Breasts (Can add one more or eliminate one if not into too much chicken)–boneless & skinless cut into cubes

1 whole onion(diced)

scallions (Chopped and diced)

low fat sour cream or low fat plain yogurt ( I even use vanilla)

salt & pepper

Flour

Chicken stock (home made or out of a box/can)

Wide noodles (egg/egg with no yolk); 2 12oz bags

Hot and not hot Paprika

RECIPE:

Set a pot of water to boil to cook your noodles

In a deep skillet ( can even use a wok) that has been covered with 3mm/1/8″ extra virgin olive oil brown the chicken cubes with the onions, peppers and cut scallions (cook the chicken first and add onions and vegetables, after chicken browns)

Add a cup of chicken broth and add mushrooms and let simmer (20 minutes) until the chicken is well cooked.

Add two table spoons of HOT or plain Paprika–can also moderate “hotness” by just adding an extra tea spoon of HOT paprika, if use two Table Spoons of regular paprika.

Add some salt & pepper to taste ( a pinch of salt and pepper is enough for now–especially if you used the HOT paprika above!)

Remember that you can always add salt/pepper and HOT paprika later to taste in your plate; you can’t remove any added in excess!

Add enough flour (a tablespoon at a time) to the simmering chicken (last ten minutes) mix to thicken the sauce, if add too much flour can add some starchy water from the next step

Toss the noodles in boiling water and cook as per package instructions (save a cup of the starchy water if needed)

Toss cooked noodles into the skillet and stir

Plate and add a dolop of sour cream or yogurt on top of noodles and garnish with fresh chopped parsley or cilantro

Enjoy!

IMG_00000257IMG_00000327IMG_00000258The simple things in life are good!

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Spinach Neufchâtel Cheese Cream Sauce Tossed Over Fettucine

Spinach Neufchâtel Cheese Cream Sauce Tossed Over Fettucine

Note:  This dish will easily serve and satisfy four people as a main course; add breaded chicken, salmon or a pork chop as a side dish.  I cook in bulk and use left overs throughout the week for lunch and/or dinner. as needed, even just for myself.

INGREDIENTS:

2 one lb (454 gram) boxes/packs of Fettucine

1 slab of  Neufchâtel Cheese (this is less fattening than cream cheese which can also be used)

taragon as a spice  ( I like using hte frsh taragon)

pepper s a spice

salt

extra virgin olive oil

1 large bag of spinach

1 large onion

3 cloves garlic (use less if you prefer)

scallions

mushrooms

UTENSILS:

1 large stir fry pan or wok

1 deep pot for cooking pasta

cutting board

sauce utensil for stirring and mixing ingredients

PREP TIME: 20 – 30 minutes

RECIPE:

set the pot of water to boil for the pasta to cook

add olive oil to the wok or stir fry pan–enough to coat the bottom with 1/8 of an inch, 2-3 mm

chop the onion, scallions, garlic, and sautee in skillet

re-wash spinach (even if pre-washed) and drain in collander

add spinach to the skillet when onions are golden brown

chop 12 mushrooms or as many as you like and add to stir fry

stir while seasoning with taragon, pepper and sea salt to taste–remember that you cannot remove a seasoning, but can always add more individually to a dish

chop the Neufchâtel Cheese into small cubes and let dissolve or mix in with the spinach stir fry, stirring on low heat

cover the stir fry and let cook on  low heat

add the pasta to the boiling water and season with iodized salt or sea salt no more than a tea spoon

save a cup or two of the starchy water from the pasta mix before draining water from it to add to cream sauce to change consistency, as needed, add 1/8 of a cup of the starchy water until it is to your liking

cook pasta to taste following package instructions for tender or al dente

drain pasta

mix into the cheese sauce

serve and enjoy!

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Copyright 2013 (logo/sm, since 1993), all rights reserved, all content on this site!