Keep in the Kitchen: Tortillas

The flour tortilla is a blank canvas for a customized piece of art. They’re great things to have around in case you’re in the mood to repurpose the week’s leftovers in a wrap.

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You can go as simple or complex as you want. I usually start with refried beans, ground meat, vegetables, and cheese.

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Other good additions like tomatoes, salsa, rice and lettuce can beef up the burrito, but sometimes you just have to work with what you got. The best part for me is making the burrito as big or small as I want – no need for 1,000 calorie lunches. Sorry, Chipotle.

 

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White, wheat, corn, spinach, whatever – tortillas are a handy and versatile vessel for all sorts of food. Burritos are just one example of a quick on-the-go fix that will satisfy.

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Easy Udon

When I was in college, I would often buy a pack of dry udon noodles and miso soup pouches to keep in my room. When I was hungry, I could make a quick snack…though I somehow found it acceptable to cook the noodles in the microwave for a couple minutes…#college.

Questionable choices aside, I still find myself in time binds these days, trying to find a fast way to dinner before I fall asleep at the kitchen island scrolling Google for recipes. This is definitely an easy dinner to keep in your back pocket, and also fast if you have a few things prepped or hanging out in your fridge to add. I made it up off the cuff and it came out great. You’ll be nourished and full by the end of it.

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Grab some things in your fridge – I had purple kale (I could eat that stuff raw, and I did), tofu, mushrooms, chives, radish microgreens (spicy), and ginger and lemon for flavor.

 

I sautéed the mushrooms and tofu instead of cooking them into the broth, because I didn’t want them to get too soggy.

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I used chicken broth for the soup with lemon and ginger root for extra flavor, but miso paste is a great thing to have on hand for any time you want to make a quick broth for noodles, or a flavor addition to a dish. Boil the noodles as it says to on the packaging. Once you have the noodles, combine them with the broth and other flavor-aids (ex: soy sauce). If you’d like, you can add everything else you gathered to the pot, or add to individual servings. That’s what I did, because 1. soggy, and 2. aesthetic. Amirite?

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If you end up using tofu, don’t forget to drain it before frying.

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Next time, I’ll be using miso paste for a more exciting broth. Go crazy and add what you like, and season as needed!