If you're going to San-ti-ago . . .
be sure to . . . not be a vegetarian. Otherwise, it was a fairly good trip (and I ate a lot of avocado, or palta as they call it, which was fantastic). Although spending so much time with family can be a bit taxing. But the wine was delicious, the weather was gorgeous, and the city is impressive.
I didn't do a bit of knitting though, so I have nothing to show you.
Instead, here's a recipe for my famous breakfast burritos, just because:
1 8-inch flour tortilla
2 eggs (or 1 egg, 2 egg whites if you're healthy like that)
2 veggie sausage patties
2 tbs salsa, or to taste
1/4 cup shredded mexican cheese, or to taste - low fat is great, you won't notice much difference
Spray a skillet with cooking spray, and heat over med heat.
Warm the sausage patties in the microwave for 1 minute, then crumble with a fork. Dump into the skillet.
Beat eggs, then add as much salsa as you like. It's best to use a chunkier salsa, you don't want a lot of juice making your burrito drippy.
Dampen two paper towels; place one in the microwave, put the tortilla on top, then cover with the second towel.
Add the eggs to the pan and scramble. Even if you usually like softer eggs, make them pretty dry, because, again, drippy burrito = giant mess.
Heat the tortilla for 45 seconds. When it's nice and warm, put it on a large plate, add the egg/sausage/salsa mix, and top with cheese. Roll up and enjoy.
(For wrapping success, place the filling on the side of the tortilla closest to you, then roll away, pulling in the sides as you go.)
This is a very flexible recipe, and you can really improve on it depending on how much time you have and what you have on hand. This quick version I can do in 5 minutes before work. If I have more time, I might cut up some avocado or fresh cilantro to throw in with the cheese. If I have leftoever black beans or chopped tomatoes, those are good to add too. Also, specialty flavored wraps work well (I recommend the jalapeno cheese; the garden herb not so much). Also, be careful NOT to buy the maple-flavored sausage patties--they're delicious, but do not combine with this dish at all.
Next time, knitting, not cooking.
This actually isn't Santiago, it's Vina del Mar
I didn't do a bit of knitting though, so I have nothing to show you.
Instead, here's a recipe for my famous breakfast burritos, just because:
1 8-inch flour tortilla
2 eggs (or 1 egg, 2 egg whites if you're healthy like that)
2 veggie sausage patties
2 tbs salsa, or to taste
1/4 cup shredded mexican cheese, or to taste - low fat is great, you won't notice much difference
Spray a skillet with cooking spray, and heat over med heat.
Warm the sausage patties in the microwave for 1 minute, then crumble with a fork. Dump into the skillet.
Beat eggs, then add as much salsa as you like. It's best to use a chunkier salsa, you don't want a lot of juice making your burrito drippy.
Dampen two paper towels; place one in the microwave, put the tortilla on top, then cover with the second towel.
Add the eggs to the pan and scramble. Even if you usually like softer eggs, make them pretty dry, because, again, drippy burrito = giant mess.
Heat the tortilla for 45 seconds. When it's nice and warm, put it on a large plate, add the egg/sausage/salsa mix, and top with cheese. Roll up and enjoy.
(For wrapping success, place the filling on the side of the tortilla closest to you, then roll away, pulling in the sides as you go.)
This is a very flexible recipe, and you can really improve on it depending on how much time you have and what you have on hand. This quick version I can do in 5 minutes before work. If I have more time, I might cut up some avocado or fresh cilantro to throw in with the cheese. If I have leftoever black beans or chopped tomatoes, those are good to add too. Also, specialty flavored wraps work well (I recommend the jalapeno cheese; the garden herb not so much). Also, be careful NOT to buy the maple-flavored sausage patties--they're delicious, but do not combine with this dish at all.
Next time, knitting, not cooking.