Migas are the lovely Texan dish I first enjoyed in Austin at SXSWi. Here’s my quick and dirty rendition. This can easily be made vegetarian and gluten-free. This recipe is for one. Double or triple as necessary.
Recipe
2 eggs
1 tbl. of milk or water
2 corn tortillas
1/4 cup of salsa I prefer Herdez Salsa Casera for its freshness.
Extras
Add on any of these for extra deliciousness
chopped flat leaf parsley
black olives
grated cheddar
sour cream
bacon
sauteed zucchini
caramelized onion
peppers
Heat some butter, oil, or *ahem* bacon fat in a skillet. Tear up the tortillas into roughly 1 inch pieces and fry until crunchy. Scramble the eggs together with the milk and add to the pan. Stir until cooked through. Turn out onto plate and garnish with toppings to your taste.
Vietnamese Avocado Smoothie
You either think this sounds like the weirdest thing you’ve ever heard of or you’re saying to yourself, “mmm!” I hope to make you all in the second category by the end of this post. This avocado smoothie is such a calorie bomb, you can have it as a breakfast or light meal all by itself. I think I could live on these things alone!
In Vietnamese cooking, avocados and evaporated condensed milk are a very common flavor combination. I know we don’t usually think of it in that context, but the condensed milk accentuates the avocado’s lovely green flavor without covering it up with sweetness. Enough with waxing poetic… on to business.
Recipe
1 perfectly ripe avocado
1/2 can evaporated condensed milk, a.k.a. Eagle Brand milk
tiny pinch of salt
approx. 3/4 cup of milk (soy, rice, cow, goat… whatever does it for ya’)
Whir everything up together in a blender or food processor. Use enough milk to make it pourable. Drink. Oooh and aaaahh. This will make 1 to 1 1/2 tall glasses, depending on the size of the avocado. It will keep, covered, in the fridge for at least two days.
Traditional Japanese Rice and Fish
I have a burgeoning interest in tradtional Japanese cooking, so today’s post is about my lunch of rice and poached fish. Sexy, no? It’s actually ridiculously fast (if you already have some leftover rice chillin’ out in the fridge) healthy, tasty, and utterly easy.
Poached Fish
1 or 2 filets of fish - Again, use whatever you like. I used dover sole, but it could be anything. Mild white fish will poach well. Salmon or tuna would work, but they will be more delicious broiled or grilled because of their high fattiness.
1/2 cup stock, bullion or white wine - We need something with a bit of flavor for poaching the fish. Vegetable, fish, or chicken stock will do fine, just don’t use beef stock.
cooked rice - Any sort will do fine. I like jasmine for this.
Heat a large skillet with the cooking liquid of your choice. Rinse the fish. When the liquid comes to a boil, add the fish. Let cook, undisturbed for 3-4 minutes. Flip it over for an additional 3-4 minutes. That’s it! Put that over hot rice and you’re golden. It’s pretty plain just like that, so I suggest some soy sauce. A traditional Japanese meal wouldn’t be complete without their weird pickles and condiments. I know you’ve been dying to buy a jar of them from your local specialty grocery, so now’s your excuse. I’d suggest salted plums, gomiaso or my new fave, seaweed salad.
Seaweed Salad
1/2 cup arame or wakame seaweed
1/2 cup hijiki seaweed
*Seaweed is available dried in PDX at Peoples and Food Front in the bulk bins. Otherwise, all Asian grocers (Fubonn) will carry more types of seaweed than you knew existed.
1 tbl. lemon juice or rice wine vinegar
1 tbl. olive oil
3 tbl. apple cider or 2 tbl. mirin
1 tbl. sesame oil
1 tbl. soy sauce
Soak the dried seaweed in enough water to cover for one hour. Rinse and drain. Saute in a smallish skillet for 15 minutes with the olive oil. Add remaining ingredients and cook for about 5 minutes more until the liquid is absorbed. This will make enough for several meals and is good with all types of grains or on top of some lettuce for a super-healthy salad.
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