Counter Intelligence
Huevos Rancheros, casa de mi

Making elaborate breakfasts is one of my favorite pastimes, and this is one of my favorite breakfasts.  I made those beans, again, caramelized some bell peppers, browned some vegan chorizo, fried an egg, and made a delicious pile.

Huevos Rancheros

Delicious Pile

Delicious beans

1-2 bell peppers, chopped

2-3 cloves garlic, sliced thinly

Chorizo (I use Yves brand—vegan!)

Eggs

tomato

salsa

avocado

cheese, spicy

This list seems silly.  

I made the beans the day before (they usually end up simmering for an hour, not too great when you’re trying to make breakfast) and the peppers I started early, cause those cook long and low.  Add the peppers to a warm pan with some veg oil and the heat low and cook them, stirring frequently, for at least ten minutes, maybe twenty, before adding garlic (garlic burns pretty easily).  The peppers will be soft but not browning.  (If they’re browning, add garlic and turn the heat down.)  After adding the garlic my peppers kept going for maybe 15 more minutes.  It’s ok if things start to stick to the pan, just keep stirring and scraping til the peppers are uniformly golden and the oil is bubbly.  Cover that and keep it til you’re ready to eat.

In a nonstick pan with butter or oil, start browning your chorizo.  The Yves stuff is ground and comes in a casing that is *inedible* so slice the casing end to end and squeeze all the spicy orange stuff out of there.  I like to use a spatula to flatten the chorizo into a layer that’s maybe 1/2” thick, and a few minutes later i turn it in a layer (usually I’m planning to make a sandwich…).  You can also just kind of stir it around and get it all brown like a hash.  Or if you’re using real chorizo, just slice it up (or dice it) and brown it in the usual fashion.  When the chorizo is basically done I crack my eggs in the nonstick pan.  Slide all the chorizo over and make nice over easy eggs to the side, or whisk em up and make a scramble?  Personally, I like yolk.

Take bowls or plates and load em up how you like!  I added some shredded pepper jack after this.  Ate em with fork, chips, made little lettuce wraps.  You could do them the traditional way with some corn tortillas, whatever.  Anything you would add?  Tricks or tips?

Coconut Avocado Ice Cream

A little birdie found out I made some of this with a friend, and said if I didn’t post it on my blog we were in a fight forever.  So, here it is!  :)

I don’t own an ice cream maker, my friend Adam does.  Maybe you do, too?  This was delicious (imho) but Adam was a little overwhelmed by the avocado, so if you’re wary about avocado in a dessert, you know.  Try new things, know yourself, know a friend who loves avocado and will take it home to their freezer.

Coconut Avocado Ice Cream

Coconut Avocado Ice Cream

1 1/2c milk

1c coconut cream

2 avocado

1/4c sugar

3/4t lemon juice

chocolate chips (optional/strongly recommended)

Puree ingredients (without chips…or with?  do what you want).  We reduced the sugar to 1/4c from the original recipe’s 1/2c because of the chocolate chips we planned to add, but if you wanna ratchet the thing the other way around and mix it OG, that’s cool.  Stick it in the fridge for a few hours (or in the freezer for one, if you’re impatient/it’s summer) and then stick it in your ice cream maker and watch the magic happen.  Just as the ‘scream started to change texture we poured in the chips.  

Above, you’ll see my favorite toppings: chili powder, cayenne, and a sprinkle of sea salt.  Word of warning: it’s a heavy devil.  Four spoonfuls’ll stay with you.  Now don’t come whining to me with a tummyache, cause you’ll have earned it.