Big Fat Burrito and Semolina Gnocchi

The 608 CSK

March 12, 2019

Meal 1: Big Fat Spinach Burritos and Spanish Rice

·        Warm the burrito briefly in a microwave to get the chill out.  Heat  on a cookie sheet in an oven at 350° for 10-15 minutes to lightly brown the tortilla and heat through.  Alternately heat a very generous ( no more than 3/8") amount of oil or fat in a pan over medium to medium high.  Briefly microwave the burrito, and when the oil is hot but not smoking, the place the burrito seam side down in the hot fat. Be careful! Allow it to fry and brown deeply.  Only a minute or two.  Turn to the opposite side and repeat. Moderate the heat as needed. Repeat to brown all sides.  Serve this stove top chimichanga with yogurt and hot sauce!

·        Heat a little oil in a sauté pan over medium heat.  Add the rice and toss. Allow to heat through. Serve.

Meal 2:  Chick Pea and Lima Bean Pan Roast, Semolina Gnocchi, Sautéed Snug Haven Spinach

·        Open the gnocchi package carefully.  Cut each square into 4 squares.  Cut each small square diagonally into triangles.  Arrange on a lined baking sheet and bake at 400° for 15-20 minutes - until they puff a bit and brown lightly.

·        Heat the pan roast.  Allow to just simmer. Excellent with added sausage chunks, chicken shreds, bacon, etc.

·        Sautee the spinach in olive oil or butter until just wilted.  Season and Serve.