Alex's Wonderful World
Today’s Menu
Breakfast Tacos
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Ingredients:
4 flour tortillas (or corn) 4 eggs, scrambled ½ cup black beans (cooked or canned, rinsed) ½ cup shredded cheddar or Mexican blend cheese Salsa (mild for Joey) Avocado slices (optional)
4 flour tortillas (or corn) 4 eggs, scrambled ½ cup black beans (cooked or canned, rinsed) ½ cup shredded cheddar or Mexican blend cheese Salsa (mild for Joey) Avocado slices (optional)
Instructions:
Warm tortillas in skillet. Scramble eggs until just set. Fill tortillas with eggs, beans, and cheese. Top with salsa and avocado. Fold and serve warm.
Warm tortillas in skillet. Scramble eggs until just set. Fill tortillas with eggs, beans, and cheese. Top with salsa and avocado. Fold and serve warm.
Pasta with Tomato-Garbanzo Sauce
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Ingredients:
12 oz pasta (any shape) 1 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 can crushed tomatoes (28 oz) 1 cup garbanzo beans (cooked or canned, rinsed) 1 tsp dried basil ½ tsp oregano Salt & pepper to taste Parmesan cheese (optional topping)
12 oz pasta (any shape) 1 tbsp olive oil 1 onion, diced 2 garlic cloves, minced 1 can crushed tomatoes (28 oz) 1 cup garbanzo beans (cooked or canned, rinsed) 1 tsp dried basil ½ tsp oregano Salt & pepper to taste Parmesan cheese (optional topping)
Instructions:
Cook pasta per package instructions. Drain. In skillet, heat oil; sauté onion and garlic until soft. Add tomatoes, garbanzo beans, basil, oregano, salt, and pepper. Simmer 15 min. Toss pasta with sauce. Top with Parmesan if desired.
Cook pasta per package instructions. Drain. In skillet, heat oil; sauté onion and garlic until soft. Add tomatoes, garbanzo beans, basil, oregano, salt, and pepper. Simmer 15 min. Toss pasta with sauce. Top with Parmesan if desired.
Chickpea Veggie Curry with Rice
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Ingredients:
1 tbsp olive oil 1 onion, diced 2 carrots, diced 1 bell pepper, diced 2 garlic cloves, minced 1 tbsp curry powder (mild) 1 tsp turmeric 1 can coconut milk (14 oz) 1 can diced tomatoes (14 oz) 1 can chickpeas, drained 2 cups cooked rice Salt to taste
1 tbsp olive oil 1 onion, diced 2 carrots, diced 1 bell pepper, diced 2 garlic cloves, minced 1 tbsp curry powder (mild) 1 tsp turmeric 1 can coconut milk (14 oz) 1 can diced tomatoes (14 oz) 1 can chickpeas, drained 2 cups cooked rice Salt to taste
Instructions:
Heat oil in pot, sauté onion, carrots, pepper, and garlic until soft. Stir in curry powder and turmeric. Cook 1 min. Add coconut milk, tomatoes, and chickpeas. Simmer 15–20 min. Serve curry over rice.
Heat oil in pot, sauté onion, carrots, pepper, and garlic until soft. Stir in curry powder and turmeric. Cook 1 min. Add coconut milk, tomatoes, and chickpeas. Simmer 15–20 min. Serve curry over rice.
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