Breakfast Burrito with Crab

Conceived and prepared February 13, 2011 by Laura as part of our special Valentine's Day breakfast.

2 large flour tortillas
3 large eggs
1 small leek, white and light green parts, julienned
1 clove garlic, chopped
1 T extra virgin olive oil
1 T butter
1/4 c prepared salsa, medium
2 T grated Mexican cheese
4 oz canned or freshly-picked crab meat
2 T chopped cilantro

Lightly sauté the leeks and garlic in olive oil. When leeks are tender, lower heat, add crab meat, warm through, cover, and set aside. Melt butter in an omelet pan over medium heat, and add the well-beaten eggs. As they set, push the curds to the center of the pan and let the uncooked egg spread toward the sides of the pan. Repeat until the eggs are cooked but still soft and moist. Steam the tortillas in the microwave under a damp paper towel. Place a tortilla on a plate, adding half the eggs, the warm crab mixture, the cheese, salsa, and the cilantro, leaving room for the folds. To form a burrito, fold the bottom third up to close off the bottom, and then fold in half, and in half again, perpendicular to the bottom fold. Pair with a fresh fruit salad for a special brunch or light supper.

Braised Cabbage

Recorded 1-03-07 (at long last)

1 small head of green or red cabbage (about 2-1/2 lbs),
  quartered, cored, and cut into 1 inch pieces
1/3 cup low-fat soft margarine
salt, pepper, paprika

Put cabbage in a large skillet, cover half way with water and salt lightly. Cover and bring to a moderate boil. Boil 8 minutes and drain well in a colander. Return to pan over medium-low heat, add margarine and seasonings to taste. Mix and braise uncovered slowly about 12 to 14 minutes until tender, turning occasionally.

Good as a side to many dishes. Can be added to vegetable soups or used in veggie burritos or added to buttered egg noodles.

Serves 6