Stacked Breakfast Enchiladas
I was looking for something a little different for breakfast this morning and came up with a recipe that reminded me of the stacked enchiladas that my grandmother made.
Ingredients:
- Corn or flour tortillas
- Grated cheese
- One or two tomatoes of a good size for slicing and eating
- Thin slices of cooked ham
- Your favorite topping–green enchilada sauce, salsa, tobasco, etc.
- One or two eggs per person
I poached the eggs in a small lidded skillet in a little water. You could also fry or scramble them. I placed two corn tortillas, overlapped slightly, on a plate then topped them with a thin slice of ham, 3 tomato slices and sprinkled on some grated cheese. I microwaved with a cover for one minute to melt the cheese and heat all the ingredients, then placed the cooked eggs on top of the stack. I tried it today with chipotle tobasco and it was pretty tasty. Next time I plan to add a couple of thin slices of avocado and some diced green onions and stick it under the broiler for a minute or two before adding the eggs on top. You could try different toppings to change the flavors.
Fruit and Fiber Muffins (gluten free)
I have been experimenting with muffin mixes, primarily because it is a quick and easy breakfast that my husband will usually eat. I make a dozen up on the weekend and keep them in the fridge all week. Thirty seconds in the microwave and they are nice and warm.
Here is the flour mix I am using. It is based on the Bette Hagman proportions, but with modifications to include a variety of flours and more fiber.
Gluten Free Flour Mix
3 parts brown rice flour
2 parts sweet white sorghum flour
1 part soy flour
1/2 part flaxseed meal
1 part tapioca starch flour
2 parts potato starch flour
Mix thoroughly and store in a plastic container in the refrigerator.
Now here is the gluten free muffin recipe I am currently using.
Gluten-free Fruit and Fiber Muffins
3 1/2 c. gluten free flour mix
1 tsp baking soda
4 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1 T egg replacer
1 tsp xanthum gum
1/3 c. demerara cane sugar (or brown sugar)
2 tsp powdered vanilla
5T powdered buttermilk
4 eggs
1/2 c canola oil
1 1/2 to 2 c. water
1 to 2 c coarsely chopped fresh fruit or dried fruit
1 to 2 c chopped nuts, rolled oats or coconut (I use whatever I have on hand and just mix it to make 2 c)
Preheat oven to 375 degrees and lightly grease 12 Texas size muffin cups. Thoroughly mix all dry ingredients in a large bowl. In a large (4 c or larger) measuring cup, mix together the oil, eggs and water. Pour into the dry ingredients and mix well. Fold in the fruit and nuts. Divide the mix evenly between the 12 muffin cups–they will be full to the top, but they don’t rise enough to run over. The mix should be quite thick. Bake about 30 min or until they are lightly browned and a toothpick inserted in them comes out clean.
Note: If you are not on a gluten free diet, try using whole wheat flour and regular flour in equal proportions and leave out the xanthum gum and egg replacer.
A different kind of Turkey Day
We (mom-in-law, hubby, me) decided today that rather than a) cook all day tomorrow for just the three of us or b) deal with the crowds going out, we would go out tonight. Wednesdays are seafood night at the Gathering of Nations buffet at the Inn of the Mountain Gods. We all love seafood, but here in the mountains, you don’t find a lot of it, at least not anything really good like you find on the coast. We have not tried this particular buffet before, so I’ll let you know how it turns out.
Gluten-free Blueberry Oatmeal Muffins
I’ve been on a quest for some time now to get my husband to start eating breakfast. I am a firm believer in the benefits of eating breakfast and I think I have most of the medical profession on my side in that regard. He finally relented and said that he would eat oatmeal, because of its heart healthy benefits, if I could find a way to make it look like something else. He is also a stickler about muffins and anything that looks or tastes like cake is NOT a muffin (according to Jim). So I have been on a quest for a good muffin recipe and this one is pretty good. It is gluten-free (for me, because I have celiac disease) and tasty enough for him.
The Good Life
On a recent trip to Carrizozo, the county seat of Lincoln County, we made a little side trip to the Valley of Fires Recreation Area. It has a nice walking trail through it, or if you are really brave, information on longer hikes across the lava fields. We opted for the walking trail. It is a mile or less in length and part of it could be accessed by wheelchair. There were signs providing some detail on the local vegetation and animals and shaded picnic tables where you could sit and rest or eat a snack. All in all, it was a pleasant afternoon.
