Week 7 Tuesday: Fried Egg Chilaquiles; Indian Beef with Cauliflower and Peppers / Basmati Rice / Chocolate Crinkles

It's Tuesday morning of Week Seven. 

Today one of our favorite breakfasts is up on the menu - Fried Egg Chilaquiles made with salsa verde (mmmm), sour cream and tortilla chips - one of my absolute favorite combinations. 
A Key Lime Smoothie is the perfect accompaniment!

For dinner we are having Indian Beef with Cauliflower and Peppers. It's not something I've made before - but it has a rich tomato base, peppers, chunks of beef, cumin, coriander and yogurt. It sounds rich, flavorful and interesting. I plan on serving it over rice.

Tuesdays are cookies for dessert, up today Chocolate Crinkles. Yum! A deep rich chewy pure chocolate cookie with a powdered sugar coating. The perfect indulgence!

 

Fried Egg Chilaques and Key Lime Smoothies

Indian Beef with Cauliflower and Peppers and Chocolate Crinkles

BREAKFAST:

 

Fried Egg Chilaques

1. Pour a jar of salsa verde into a medium size saucepan over medium heat. Heat until boiling.

   2. Add a cup of sour cream and stir until combined.

 3. Pour a bag of tortilla chips into the saucepan. Use a large spoon to crush the chips into coarse little pieces, and stir to coat with the sauce.

  

 4. Spoon the coated chip pieces into 6 ramekins.

 5. Melt a Tablespoon or so of butter in medium size sauce pan. Once it's sizzling and melted, break eggs into their own separate areas in the butter. Salt and pepper them as they cook. 

 

  6. Once the egg whites have turned completely white from clear, flip the eggs over. Use the edge of the spatula to cut the egg whites to separate them from each other before flipping any of them. Then carefully slide the spatula under one and quickly flip it over without breaking the yolk (it's ok if you accidentally break it, but it's best if you don't.) Let them cook for just a little bit on the other side. Then use the spatula to lay one egg on top of each chilaquile filled ramekin. ENJOY!

Key Lime Smoothies

1. I am tripling the recipe to make enough for 6 smoothies. So first scoop 3 cups frozen yogurt into a large blender.

  2. Add in 3 bananas, 3 Tbsp lime juice and 3/4 tsp. lime drink mix.

 

 3. Pour in 1 1/2 cups of milk and 3 containers of key lime yogurt.

  

 4. Blend and pour into 6 glasses. Top with an umbrella for fun ;) Serve with the Fried Egg Chilaque

 

 DINNER:

 

1.       Add broth (or water and bouillon) to crockpot. Turn on LOW.

2.       Add olive oil and chopped onion.

3.       Add ginger and peppercorns.

4.       Add garlic, cinnamon stick and bay leaf.

5.       Add tomato paste.

6.       Add cumin and coriander.

7.       Cut beef into chunks, add to crockpot.

 

8.       Add bell peppers and green chile peppers.

 

9.       Top with cauliflower ( I also added CA vegetable blend, with cauliflower, carrots and broccoli).

10.   Cook on LOW for 6 hours or more.

11.   Take out cinnamon stick. Stir in yogurt.

12. Serve over rice. Top with slivered almonds. ENJOY!

 

DESSERT:

 

1.       Preheat oven to 350°F. Grease 2 baking sheets.

2.       Cream butter and sugar in mixing bowl for 3 minutes or so – it should become light and fluffy.

3.       Add eggs and vanilla.

4.       Add flour and cocoa powder.

5.       Add salt and baking powder.

6.       Mix until blended, scraping sides of bowl well between mixing.

7.       Pour powdered sugar into a small bowl.

8.       Using a Tablespoon, scoop out a rounded spoonful of dough.

9.       Roll the dough in the powdered sugar until well coated.

10.   Place on greased baking sheet. Repeat with remaining dough.

 

11.   Bake 8-10 minutes (do not overbake). They will be “puffy” when you take them out of the oven, but will “collapse” a little bit when cooling.

 

12.   ENJOY!