My husband and I love these burritos, and I usually serve them with the guacamole recipe below. I prefer to use ground bison instead of beef. It is leaner, and I find that the flavor melds well with the spices.
Ingredients:
Buffalo Filling:
1 Pound ground buffalo
1 small chopped onion
1 tbsp olive oil, plus additional for searing
1 tsp turmeric
1 tsp cumin
2 tbsp chili powder
1 pinch red pepper flakes
1/8 tsp pepper
3/4 tbsp salt
1 Package Whole Wheat Tortillas (I use Manny’s)
1 Can Vegetarian Refried Beans
Sharp Vermont Cheddar Cheese
Put the meat in a hot, dry pot. Cook until most of the meat in browned. Add chopped onion and 1 tbsp of olive oil and salt and pepper.
When then onion is translucent, add the spices and stir well.
When it is combined, allow it to cool slightly.
To assemble the burritos put about 2 tbsp of refried beans down the middle of the tortilla, add about 3 tbsp of meat filling and the desired amount of cheese. Fold the top and bottom edges first and them fold the sides. I used a small amount of the refried beans to seal the side.
Heat a very small amount of olive oil in a small pan (just enough to coat the bottom of the pan). Add the burritos to the oil and sear until brown on each side.
I serve this with guacamole, salsa and sour cream
I love avocados and this recipe really brings out their flavor. You really must taste this as you go along because the taste will vary based on the ripeness of the avocados. I always find that I need to add a bit more salt at the end.
Gently mash 2 avocados
Add kosher salt, pepper, finely minced red onion, Tabasco sauce and fresh lime juice to taste.
My mother originally made this Brussels sprout recipe. The Brussels sprouts come out very flavorful and the saltiness of the bacon balances their flavor. I am told that my father-in-law does not normally like Brussels sprouts but he enjoyed these.
The amounts are really subject to personal taste:
Cook chopped bacon in a large dry saucepan
Add chopped onion
Remove from pan, depending on the amount of fat rendered from the bacon, a small amount of olive oil may be added to the pan
Add halved Brussels sprouts cut side down
Cook until slightly brown and flip them over
Add chicken stock and salt and pepper and cover
Cook on reduced heat until they are tender
Add the bacon and onions back to the pan just before serving
I love lentil soup, and I make it as soon as the weather turns colder. Although it was 80 degrees yesterday, I made a big pot. The ingredients can all be adjusted for personal taste, and I use red lentils that cook in the fraction of the time of the green.
Ingredients:
¼ inch thick slice of ham
onion
olive oil
celery
carrots
1 tsp turmeric
pinch of cumin
chicken stock
red lentils (bright orange)
Cube the ham and brown it in a dry pot.
Add olive oil and diced onion, cook until translucent and add celery, then carrots
Add 1 tsp turmeric, pinch cumin and salt and pepper
Add chicken stock and some water and bring to a boil
Add ¾ of the lentils, simmer
Add the ¼ toward the end of cook time and it will give the soup better texture
