Fast and Easy Veggie Burritos and A Big Announcement

So it has been a ridiculously long time since my last post and for this I am very sorry. It's not that I have forgotten about this little blog, I just have been cooking very basic dishes that I've made a million times or relying on take out. Why do this when usually I love creating new things and get bored of too much repetition, you might ask? The reason is simple and very exciting...I'm pregnant! And for anyone who has been through it themselves, or knows anyone who has, the first trimester is not a time to be whipping up exotic new creations and experimenting with new flavors. If you're nausea doesn't prevent you from entering the kitchen altogether, the exhaustion will keep you from putting in much effort when all you want to do is eat something that sounds remotely appealing and then lay back down.  I was fortunate in that I did have nights where I was able to cook simple dinners for me and my hubby. But as far as creating new recipes and then writing about them, that was more than I could handle.

I did, however, manage to take some pictures of a couple of the things I made over the last few weeks. Now that I am feeling better and have more energy, I will share them with you. This first one is a great recipe to have in your arsenal since you can always have the ingredients on hand and it takes very little time to whip together. Like many of my recipes, this one is based on a recipe my mom used to make us as kids. It's always fun to eat things with your hands and there's lots of healthy things all mixed together with flavorful spices. Although I generally like to use fresh produce, frozen is almost as good and great when you haven't been to the store in awhile and don't feel like making an extra trip. We used flour tortillas growing up but if you prefer corn, or can't eat the flour ones like me, those work just as well. I'd probably just heat up a few more since they tend to be much smaller. Feel free to play around with the toppings, adding whatever you have or whatever sounds good, like sour cream, hot sauce, avocados, etc.

Fast and Easy Veggie Burritos (serves 4)

• 8 10-inch flour tortillas
• 1 tbsp vegetable or olive oil
• 2 carrots, peeled and chopped into matchsticks or small cubes
• 1 small onion, peeled and chopped
• 1 clove garlic, minced
• 1 8oz can tomato sauce
• 1 16oz bag frozen broccoli florets, thawed and drained
• 1 10oz bag frozen corn, thawed and drained
• 1 15oz can black beans, rinsed and drained
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• Dash, or more, of hot sauce, depending on your taste
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Shredded Cheddar or your favorite cheese
• Salsa, sour cream, or any topping of your choice

Heat oil in a large skillet over medium heat.
Saute onion, carrot and garlic for a few minutes to soften. Season with a pinch of salt and pepper.
Stir in tomato sauce, broccoli, corn, black beans, chili powder, cumin and hot sauce. Season with more salt and pepper, to taste.
Cover and let the mixture simmer for about 5-8 minutes, until everything is heated through.
Warm the tortillas in a low oven or, covered, in the microwave.
Serve the burrito mixture in the tortillas topped with cheese and any other toppings you like.

For a printable recipe click here

Dos Perros: Good Food with Mexican Flair

Most people in the triangle probably do not associate Mexican food with elegant cuisine. We generally go to the Mexican chain restaurants for a giant plate of Tex-Mex style chicken/pork/beef smothered in sauce and cheese for not a lot of money. Or we choose a taqueria that serves great food out of a van on a paper plate. But authentic Mexican cuisine can come with the entire experience of eating at a nice restaurant. And thanks to Dos Perros, we now have a place to go in downtown Durham that combines the truly great Mexican food of a local taqueria with the ambiance of a nice restaurant. With dishes ranging from spiced roast hen to pork carnitas to vegetables in mole sauce, Dos Perros offers options for all tastes, each with authentic Mexican spices and flavors. An equally impressive beverage menu, including a variety of reasonably priced wines and plenty of Margarita flavors, rounds out the dining experience, to put Dos Perros in an entirely different class than your usual Mexican chain. So if you're in the mood for some spice and heat in your culinary life, check out Dos Perros for a plate of truly authentic Mexican food with a side of refined atmosphere.


For my first course this evening, I went with a salad on the list of rotating specials. Tonight's offering was a delicious mix of jicama, white beans, and spinach, all tossed in a spicy mango vinaigrette. The balance of sweet and spicy in the vinaigrette was delicious and a perfect compliment to the crisp and refreshing jicama and the tender white beans. Although a very large portion for a starter, I couldn't help but eat the whole thing despite wanting to save room for my entree. It was that good.

I chose the grilled spiced-rubbed grouper for my entree. Served with a side of seasonal vegetables and rice, this was a great mix of Mexican spices without any of the heaviness present in so many Mexican dishes. The fish was a delicate balance of tender white meat and bold spices. The best part of the plate, however, was the seasonal vegetables. The mix of sauteed zucchini with onions and tomatoes was perfectly seasoned, cooked to a tender softness and full of flavor. Add the seasoned rice and the dish was definitely an overall success.

To compliment this delicious meal, I enjoyed the Paul D. Gruner Vetliner, a delicious Austrian white wine that's light floral flavor complimented the spices in the food perfectly. The description of "way too tasty to be this affordable" is spot on as this wine is only $5 per glass and yet is one of the better whites I've had recently. Gruner Vetliner is an under-appreciated white wine grape, which is great with a wide variety of foods. So with a delicious wine, spiced and flavorful food and a pleasant atmosphere, Dos Perros provided an excellent dining experience overall and gave new meaning to the often stereotyped Mexican cuisine.