"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Health, Nutrition and Special Diets
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-30-2017, 01:33 PM   #11
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 5,559
Quote:
Originally Posted by a.princessa.ama View Post
Hi everyone,

New to the group :)

I really want to try heuvos rancheros as a healthy-ish cooked breakfast, but I have a mild citric allergy, so can't have a lot of tomato. Does anyone any ideas for how to make it (or something similar) without or with only a bit of tomato? Any other ideas for healthy cooked breakfasts that aren't full of tomatoes and aren't sweet?
Welcome to DC! In another post on this thread, you say you can get most ingredients. Can you get California, ancho, New Mexico or guajillo dried chili pods?

Chili Gravy From Robb Walsh Recipe - Food.com

Here is the recipe for the "chili powder" in the above recipe.
Homemade Chili Powder recipe | Epicurious.com

It takes about 3 oz of Ancho chili pods to make the cup called for. I also run the finished powder through a fine mesh strainer to remove any coarse particles. You can also substitute any of the chilis I mentioned in the same quantity. The Ancho will yield the more spicy powder.

You can use the chili gravy straight up for the ranchero or first saute some sliced/chopped onions, sliced/chopped fresh chilis (such as poblano) or green bell pepper and finely chopped garlic until softened. Then add the chili gravy and heat through for a sauce with more texture.

This will eliminate the tomato product completely.
__________________

__________________
If you're gonna make a Key Lime pie, you have to use real Key Limes!
CraigC is offline   Reply With Quote
Old 03-30-2017, 03:37 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 19,654
I don't eat low-carb, but I follow this blog because she has interesting recipes She recently posted a few recipes for baked eggs with different other ingredients that might interest you.

http://www.kalynskitchen.com/2017/03...cado-feta.html
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-30-2017, 05:41 PM   #13
Executive Chef
 
Whiskadoodle's Avatar
 
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 3,261
If you are looking for something kind of Mexican, you could make scrambled egg tacos,with whatever toppings you like. You could make a frittata or Spanish tortilla and you can make Migas. Migas may have tomatoes stirred in the scrambled egg part, or sprinkle on top as a garnish. Leave them out and garnish with a little green onion and some snipped cilantro, and you are good to go.

Welcome to DC too!
__________________
Whiskadoodle is offline   Reply With Quote
Old 03-31-2017, 09:51 AM   #14
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,663
Egg mini muffins with spinach and cheese
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 03-31-2017, 10:14 AM   #15
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 5,775
Here is my personal recipe for huevos rancheros. Make it tomato free by replacing the salsa picante with salsa verde and the ranch beans with pintos or black beans.

Huevos Rancheros Especiale

Ingredients:

1 six-inch corn or flour tortilla
1 tsp butter
¼ cup Ranch Style Beans
2oz fresh chorizo
1 egg
¼ cup salsa picante
Shredded Mexican style cheese blend
1 Tbs Crema Mexican (or sour cream)
1 Tbs guacamole
1 Tbs fresh cilantro, chopped

Instructions:

Heat Beans in a saucepan over medium heat.

Melt 1 tsp butter in cast iron skillet or frying pan. Heat the tortilla in the skillet until lightly brown on both sides. Place the tortilla on a serving plate.
Sauté the chorizo in a non-stick pan over medium heat until brown and crumbly. Spoon the Beans evenly over the tortilla and add the chorizo on top of the beans.

In the non-stick pan, cook an egg to your preference. Place the egg on top of the chorizo, sprinkle shredded cheese over the egg, add the salsa, Crema Mexican and/or guacamole, and garnish with fresh cilantro

For a tomato-free side, make Mexican Yellow Rice:

Mexican Yellow Rice

Ingredients:

1 cup long grain white rice, rinsed and drained
½ tsp ground turmeric
2 cups vegetable or chicken stock
1 medium onion, chopped
1 large jalapeno pepper, seeded and diced
½ medium yellow bell pepper, diced
½ medium red bell pepper, diced
pinch crushed red pepper flakes
½ tsp ground cumin
½ tsp salt
1 Tbs olive oil
¼ cup fresh cilantro, chopped
2 medium limes, quartered

Instructions:

Heat olive oil in a medium sauté pan over medium high heat, add the onion, jalapeno, and bell pepper and sauté for 4 minutes or until softened.

Put the stock, rice, and sautéed vegetable mixture into a rice cooker or a medium sized pot, stir in the turmeric, cumin and red pepper flakes and cook as you would everyday rice.

Place the finished rice in a serving bowl, squeeze the limes over the rice and garnish with fresh cilantro.
__________________
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 03-31-2017, 10:38 AM   #16
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 5,775
Oh, if you can't find salsa verde and would like a recipe to make your own:

Hatch Chile Salsa

Ingredients:

2 Tbs light olive oil
½ cup chopped onion
1 tsp garlic, minced
2 Tbs cornstarch
4 Tbs water
¼ tsp cumin
¼ tsp black pepper
1½ cups vegetable broth
1 cup Hatch chiles, roasted, peeled and chopped*
¼ tsp dried oregano
½ tsp salt

Instructions:

In a medium saucepan, heat the light olive oil over medium heat. Add the onion and sauté until the onions are translucent, but not browned. Add the garlic and sauté for 30 to 45 seconds more, just until fragrant.

Mix the cornstarch and water together. Slowly pour in the broth, then add the cornstarch and water, whisking constantly so that is stays smooth.

Add all the remaining ingredients to the onion and broth mixture and bring it to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be thickened just enough to coat the back of a spoon. Add more broth to thin it out if it is too thick. Add salt and freshly ground black pepper to taste.

Note: Hatch chiles have a short growing season, basically 1 August thru 30 September. Canned Hatch chiles are available all year in the Hispanic section of major grocery stores.
__________________

__________________
If you love something, set it free. If it doesn't come back, HUNT IT DOWN AND KILL IT!
Sir_Loin_of_Beef is offline   Reply With Quote
Reply

Tags
breakfast, fast, recipe, recipes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.