Sunday, February 17, 2013

90 days

Aaaaand we have more snow. It feels like just yesterday, I was rolling around in Nemo snow, but apparently it’s been a week. Time flies huh?

Can you believe I’ve been a working gal for more than a month now? Because I certainly can’t. It’s still mind boggling to think that graduation is 90 days away. This is it. This is really the last stretch—said every college student nearing graduation.
As my college life is coming to an end, my life is in a state of chaos—yet again someone everyone say, but I mean it. I’ve blogged about my confusion as to how I plan to continue my life, and I’ve complained about the plethora of opportunities and the lack of decisions (on my part). What I haven’t mentioned is that my social life is also undergoing a huge transition.
Lately I find myself conflicted about weekend plans and outings. What used to be an easy “Oh I’ll just go to this place with these people,” has flipped over into “what am I supposed to do now?” Unfortunately there are certain places that I would rather stop frequenting—ahem Tavern; and others that although entertaining, don’t measure up to my idea of going out. So often I find myself caught between the appeal of staying at home and the terrorizing fomo.


That said, if anyone is going through anything similar (or has gone through) and has a suggestions for me, please share your wisdom. But for now, I’ll share my recipes.
Thursday I was getting ready to make a recipe I found in a magazine, but then I realized it involved a slow-cooker. Yep, I completely forgot to read the instructions and missed the point. Well before I could start freaking out about dinner, my roommate Baroqueness Monster randomly suggested I make burritos. Coincidentally, I had just bought tortillas and burritos, for once, sounded appetizing to me.
So I threw a quick turkey and tomato picadillo (hash) and wrapped with a wheat tortilla. Boom! I had a delicious Mexican-inspired meal. The recipe is really easy and I would recommend playing around with it—add some mushrooms, different peppers, chicken, etc. If all else fails, just pop a cheese-filled tortilla into the microwave for 30 seconds and enjoy a quesadilla!


Turkey Tomato Burritos
Active time: 20 minutes. Total time: 35 minutes.
Makes 4-6 servings
·         1 tablespoon + 1 teaspoon olive oil
·         ½ red onion, finely chopped
·         1 can diced tomatoes
·         1 can tomato sauce
·         1 lb. lean ground turkey
·         3 bell peppers, sliced (I used red, but other colors would make the burritos more colorful!)
·         1 tablespoon Sriracha sauce
·         10 whole wheat flour tortillas (regular size)
·         ½ cup cilantro leaves
·         Shredded cheese (optional)

1.       Heat oil in a large saucepan over medium heat. Add onions and cook until tender, about 4 minutes. Add diced tomatoes and tomato sauce and bring mixture to a boil over high heat. Season with salt and pepper.
2.       Add ground turkey to tomato mixture and lower heat to medium again. Cook until almost all liquid is consumed and turkey is fully cooked, about 10 minutes.
3.       In a separate pan, heat the remaining teaspoon oil over medium-high heat. Add peppers and cook until slightly browned and tender, 5-7 minutes. Season with salt and pepper.
4.       Remove peppers from pan and return to heat. Bring heat down to low and warm up tortillas, one at a time, placing in pan for 1 minute. Keep tortillas warm by wrapping them in a kitchen towel.
5.       To assemble burritos, place a tortilla flat on a plate and add the turkey. Top with peppers and a small bunch of cilantro leaves. Add cheese if desired.


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