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Egg Salad Breakfast w/ Avocado & Grape Tomatoes

I normally have bacon with my egg salad breakfast, but this was a time when I had avocado and no bacon. I really liked this combination. *I was running low on Blue Corn Tortilla Chips this morning, so that is why I even thought about adding some of the crumbs to my egg salad. They were great with the egg salad, adding both flavor and texture (crunch) to it.

Black Beans & Quinoa

I really like the flavors of this Black Beans and Quinoa. It takes about 20 minutes to cook this. It starts with a lot of liquid, but by 20 minutes it is just moist, not overcooked, and this combination has a little more flavor than most bases.

The Black Beans & Quinoa are the base of this Hispanic inspired meal. This meal will also include a homemade guacamole, that may be blended smooth in food chopper. There is also the meat component that may have diced tomatoes, or chopped chilies, diced onion & chopped cilantro. The meat is usually ground beef, but might also be chicken, or even diced pork if I have it.

I might make a couple of tacos using blue corn taco shells, or just use blue corn tortilla chips.

Thick Cut Pork Chop, Fried Okra & Red Cabbage Slaw

I stopped by Lee’s Fresh Market near Benson this afternoon and bought a couple of Thick Cut Pork Chops. A great price again at only a little over $3 plus tax for two thick pieces of meat. They did look like they had a little more fat that the ones I’ve purchased before, but they tasted great. I did a London Broil on one of them and it looks like I’ve got enough meat for 3 meals for each chop.

I had bought some fresh okra at Pate’s a few days ago, and I had already diced most of them, along with some onion and put it all in a Rubbermaid container in the fridge. I had also already made some Red Cabbage Slaw with Mung bean sprouts. Little did I know how wonderful these three items would work together in this meal. This is one of those meals that I just have to keep saying, “Boy that’s good,” and I take each bite. Nothing fights anything and the flavors all scream, “this is delicious.”

My Mexican Meal

The Mexican Meal is simple to make and has three major components: Home made refried beans using either Pinto or Black Beans, homemade quacamole w/ onion, chopped cilantro & ground cumin, and the ground beef mixed with diced tomatoes & green chilis. The meat also has chopped cilantro, and diced onion & either sweet bell pepper or perhaps jalapeno and/or poblano peppers. *And if I have them, I like to add a few chopped Aji Dulce peppers (from Compare Foods). They have a unique flavor and are not hot, or very hot.

I made my Mexican Meal using Black Beans recently and they came out looking almost like blue corn. I actually enjoyed the pureed Black Beans better than the mashed Pinto beans. *Another important note is that I have not found any refried beans that don’t already have a large amount of sodium included. You can buy Pinto or Black Beans with low or no sodium, mash or puree them yourself, and then just add back whatever salt you desire. The refried Black Beans took on a deeper flavor than the Pintos I’ve been using.