Huevos Rancheros [Made Healthier]

Yesterday, I had the most irresistible craving for huevos rancheros. Weird, right? I mean, chocolate cravings make sense, so do chip/dip cravings, but huevos rancheros – who craves that?! This girl apparently. You see, when my best friend was visiting the other week, I did what any good New Yorker (yep, that’s right – I just called myself a New Yorker…more on that later) would do and took her to my favorite, guilty-pleasure brunch spot. The pancakes there are ridiculously good. Seriously, no joke. I’m not even a person who orders pancakes for breakfast/brunch. But they are THAT good. Ahh, the suspense is killing you, isn’t it? What is this magical place, you ask? It’s Clinton Street Baking Company & Restaurant, the (unofficial) brunch monarch of Alphabet City. Anyways, we did what any smart best friends would do and split two dishes rather than each getting our own – best of both worlds kind of thing. Now, I’ll be honest and admit that I was a little reluctant at first to share my precious pancakes, but truth be told, it was worth it.

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Our delicious, guilty-pleasure brunch!

My friend ordered the huevos rancheros and since I have never had it before, I didn’t know what to expect, but man was it good! I’m a fan of a smorgasbord of flavors and textures in my food, which is exactly what huevos rancheros delivers. If you don’t know, huevos rancheros (at least the one I devoured at Clinton St. Baking Co.) consists of sunny-side up eggs (which we substituted with scrambled eggs) with red beans, guacamole, jalapeno sour cream, salsa picante, and pepper jack cheese on a flour tortilla. Now you know why I was randomly craving it.

So, I vowed to recreate huevos rancheros in a healthier way.

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Huevos Rancheros [Made Healthier]

Makes 2 servings

Ingredients:

¼ red onion, chopped

1 clove garlic, diced

½ green bell pepper, chopped

1 medium tomato, chopped

½ cup black beans, canned, drained (preferably no salt added or low sodium)

1 tsp extra-virgin olive oil

½ tsp paprika

½ tsp chili powder

1 tsp sriracha (optional)

2 6” whole wheat tortillas

2 large eggs (organic and cage-free, preferably)

½ half Haas avocado, sliced

1 lime wedge

1 Tbsp cilantro,diced.

2 Tbsp salsa (optional)

Directions:

In a pan, heat the olive oil. Add the onions and cook for 3 minutes, or until they appear translucent. Add the garlic and cook for 1 minute. Add the green pepper and tomato and cook for about 3 minutes. Add the black beans and spices and cook for about 3 more minutes. Meanwhile, spray a non-stick skillet with cooking spray and cook the tortillas, one by one, for about 2 minutes. Afterwards, fry each egg as desired. Layer the vegetable and bean mixture onto the tortillas, dividing evenly and squeezing the lime on top, followed by the eggs, avocado and cilantro. And if you want more kick, add salsa on top. And voila, you have a (healthier) huevos ranchero dish!

This dish is great as a weekend breakfast or brunch, or if you’re like me, it’s also delicious as a light dinner. Hope you enjoy! Do you have a favorite huevos rancheros recipe?

Thai Quinoa Salad with Homemade Peanut Ginger Sauce

Have you ever been bored with your typical cooking routine? I can tell you I have. I’ve found that when I’m uber-busy with work, school, working out, and just life in general, I stick to the same foods. I might alter my meals a little bit, but I don’t go out of my comfort zone and try a new recipe. Well, I’ve made a goal to change that. To find new recipes, adapt them, or simply create my own. And its going great so far! I have actually saved time by just cooking a large batch of food and eating portions of it throughout the week.

This dish has been on my radar for a while, but for some reason, it seemed like a time investment. Surprisingly not the case. Aside from chopping up the vegetables, it was pretty quick to prepare! With the combination of the quinoa and edamame beans, this is a pretty protein-packed meal, and the loads of vegetables make this an even more nutrient-dense dish. And did I mention it is gluten-free AND vegan?? IMG_20130623_111302

Thai Quinoa Salad with Homemade Peanut Ginger Sauce

Adapted from Ambitious Kitchen

Makes 6 servings

¾ cup uncooked quinoa

2-3 cups shredded red cabbage

1 red bell pepper, diced

½ medium red onion, diced

1 cup shredded carrots

½ cup chopped cilantro

¼ cup diced green onions  

1 cup edamame

Fresh lime, wedges

For the dressing:

¼ cup all natural peanut butter

2 tsp freshly grated ginger

2 Tbsp soy sauce*

1 Tbsp honey*

1 Tbsp apple vinegar

2 tsp olive oil

*To make this recipe gluten-free, use gluten-free soy sauce. To make it vegan, substitute agave for the honey. 
To cook the quinoa: Unless it is already pre-rinsed, rinse the quinoa with cold water in mesh strainer. In a medium pot, bring 1 ½ cups of water to a boil before adding the quinoa. quinoa and bring mixture to a boil. Bring it to a boil again and cover the pot, reducing the heat to low and letting it simmer until the quinoa has absorbed all of the water (about 15 minutes). Remove from the heat and fluff the quinoa with fork, then place it in large bowl and set aside to cool for about about 10 minutes.
To cook the edamame: Bring 2 cups of water to a boil in a medium pot. Add edamame and bring back to a boil. Let the beans cook for 4-5 minutes. Using a colander, Drain the water and rinse the beans with cold water.
To make the dressing: Add peanut butter and honey (or agave) to a microwave safe bowl and heat in microwave for 20 seconds. Add in soy sauce, vinegar, olive oil, and ginger, and stir until the mixture is smooth and creamy.
Add as much dressing as you prefer to the quinoa. You can save the dressing for later, but the flavor absorbs better if soaks into the quinoa longer. Fold in the edamame, cabbage, red pepper, onion, carrots, and cilantro into the quinoa. Garnish with and green onions and cilantro. Serve with lime wedges, chilled or at room temperature.
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This is, hands down, one of the most flavorful salads I have ever made. Words can’t even describe how delicious this was. My taste buds were jumping for joy  (finally!).
 What’s your favorite recipe to get you out of a cooking rut?