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| Onions, peppers & tortilla browning |
This morning I had my version of migas
for breakfast. Migas is the word for crumbs in Spanish according to
Wikipedia and probably refers to the use of crumbled or chopped
tortillas. I think I first discovered the recipe in a Mennonite
Cookbook called “Extending the Table”. This is a collection of
recipes compiled by the Mennonite Central Committee and features very
homey typical national dishes from around the world. Many of the
recipes were submitted by their Mennonite members serving as
missionaries.
My version of migas was pretty humble
but tasty. I used corn tortillas, snipped up with my kitchen
scissors, crisped in a little butter with onions and peppers. I
added my scrambled egg mixture and used up some leftover fresh
mozzarella and basil. It was great. The Pioneer Woman has a version
of migas that looks delish and beautiful and has a pretty
entertaining description too. My only claim to fame is that I knew
about the recipe long before she did.
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| Finished breakfast- Migas |
My daughter introduced me to Ree, of
The Pioneer Woman fame. Since we haven't had a television in about
twelve years there are a lot of things I don't know about. And since
I am still not too sure how to use Pinterest there are a whole lot of
interesting things that I am way behind the curve on. So I guess Ree
gets the splash for migas and I just get a blog entry. Anyway, she
is fun and the dishes all look tremendous.
The base of corn tortilla and eggs
couldn't be simpler. But it is one of those synergistic things, the
combo of those two, outshines the separate ingredients. For a simple
breakfast, you can't beat it. When my Mom was ill, I fixed this for
her breakfast many, many times. Her staple foods were migas,
butterscotch or banana pudding cups, and Ensure. I fixed it so often
that, although I really like migas, it was a long time before I
could enjoy it.
I like dishes like this where I can use
up the odds and ends of vegetables and other foods. In the winter I
make a clean out the refrigerator soup that varies with the leftover
assortment. I guess we could call it the casserole philosophy. Cook
your noodles and add whatever, top and heat. That is where the
profit- margin and savings is located, in those plastic containers of
leftovers.
