Hey friends! I don’t know about you…but here in New York, the Coronavirus has shut the city down. Literally. The bars, schools, workplaces, restaurants, shops, salons, theaters, museums — all dark. Word on the street is that we may be advised to “shelter in place” for the near foreseeable future. Which, is terrifying. Thank you, COVID19.
So, ready or not, we’re going to have to learn to get comfortable in the kitchen! (Or else, learn to love microwaveable freezer meals. ick!)
Allow me to introduce this quarantine staple: Mexican Skillet Cakes!
These bad boys are perfect for this season of hunkering down, because they utilize EGGS as protein, and are full of lots of vitamins and minerals to keep the immune system high.
Plus, they’re quick, and so easy that you can make them blindfolded. (And adaptable to whatever veggies you have on hand!)
And, might I add…that this is a Lent-friendly dish, and is as delicious as it is photogenic. 🙂
What are they? Mexican flavored veggies packed into a flapjack, and smothered with creamy guacamole!
This budget-friendly, quarantine-approved meal is definitely not laking in the flavor department, let me tell ya!
And it has a protein-packed secret ingredient: almond flour! Which is simply ground up almonds. But it gives these bad boys a hearty bite, and packs a (non-perishable) nutritional punch!
And they’re Grain and Gluten Free, Paleo and Specific Carb Diet friendly! (with a Vegan Option, too!)
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Here’s what you need: (Serves 1)
1/2 cup almond flour
3 egg whites (Vegan Option: extra firm, pressed tofu – made as a scramble)
1/4 tsp salt
1/2 red pepper, diced
1/2 zucchini, diced
1/2 red onion, diced
2 shiitake mushrooms, diced
3/4 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp oregano
5 grinds of pepper
squeeze of lime
1 garlic clove, grated
1 tbsp red onion, grated
Start out by sautéing the onion in 1 Tbsp EVOO with the salt, pepper, and spices. Let them cook for about 3 minutes. Meanwhile, combine the other raw veggies in a separate bowl. After the onions have softened, pour them in the separate bowl with the other veggies and toss to coat everything with the spices. Once fully mixed, stir in the eggs/almond flour and salt.
In a large, non-stick skillet, add 1 Tbsp olive oil. Heat it over medium heat for 1 minute. Then, pour 1/3 cup dollops of batter onto the skillet. It will make 4 pancakes. Let them cook for about 4 minutes per side, until golden brown. When you go to flip, carefully do so, using both a spatula and a silicone scraper — they can be a bit messy.
While they’re cooking, make the guacamole by combining the ingredients in a bowl and smashing it with the back of a fork.
To assemble, top your skillet cakes with a dollop of guacamole, and garnish with cilantro.
Wow, oh wow! Were these ever a treat! Before I even tasted them, I was salivating at the amazing aroma coming from the kitchen! I saw my apartment neighbor after dinner when I was throwing away the garbage, and he said, “oh my Gawd, there’s always such good smells coming out of there! Are you opening a restaurant?” Haha, thanks buddy 🙂 I guess food envy is real, now that we’re all fending for ourselves in the kitchen!
But the flavors and textures were incredible….outstanding, in fact. I have never had Mexican flavors with almond flour, and let me tell you — it was outrageous! The Mexican spices were warm and sultry, and then there was this underlying slight sweetness from the almond flour, which had now toasted, and the red peppers, which had begun to caramelize.
And then the rich and luxurious guacamole brought it all together. It was cooling, counterbalancing the spicy-sweetness.
Not too shabby for a humble Corona quarantine supper 🙂
Stay well, stay healthy, stay positive, stay sane my dear friends! Praying for you all!
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