Rinku Bhattacharya's Blog, page 58

Seasonal Sweet Potato Fish Chops

Well, another sponsored post, this one working with Cavit wine and our friends at Honest Cooking. This week with the onset of the cold felt a little harder, however, I survived and celebrated by making an interesting riff on the very Bengali fish chops or croquet. I subbed most of the potatoes with sweet potatoes, and the world did not end!

In fact, it became pretty tasty. The folks at Cavit sent me both red and white wine and this recipe, interestingly I feel works with both varieties but tends to complement their red somewhat better.

Due to various reasons, the two to three glasses of the select red blend, will be my last glasses of wine this year, unless I open some bubbly to celebrate. The red wine, needs some airing but once done it transforms itself into a beautiful food friendly wine.

Well, in between the first iteration of this post and today, I did have the opportunity to actually sample the white wine, and have to tell you that I loved its crisp fresh taste. This from someone who does not typically like white wine is a big deal. There are so many recipes bubbling around in our kitchen and world. Recipes that form the idea for a new book, maybe, who knows? For today along with this recipe, I will share a video put together by our friends at Honest cooking to celebrate the flavors of Cavit Wine.

Smoked Trout Bites Paired with Cavit Pinot Grigio from Honest Cooking on Vimeo.



PrintSeasonal Sweet Potato Fish Chops

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

A well seasoned rendition of a Bengali classic with sweet potatoes.

Ingredients

For the Fish Filling
1/2 pound of salmon or cod fillet
1 teaspoon salt
2 tablespoons oil
1 medium onion chopped
1 tablespoon freshly grated ginger
1 teaspoon powdered cumin
1/2 teaspoon red cayenne powder or to taste
1 teaspoon sugar
1 teaspoon garam masala powder
2 tablespoons chopped cilantro

For the coating

1 pound of sweet potatoes
1 medium sized russet or Yukon gold poatoes
2 tablespoons lime juice
1 teaspoon powdered cumin
1 teaspoon red cayenne pepper or to taste
Salt to taste
1 cup of all purpose flour
2 cups of breadcrumbs
OIl for frying

For the creamy peanut dipping sauce
1/2 cup salted peanut butter
1/2 cup coconut milk
1 tablespoon fresh ginger
2 green chilies
2 tablespoons lime juice
1 tablespoon sugar

Instructions

Place the fish in a microwave safe dish, drizzle with salt and a little water and cover and microwave for about 5 minutes.
Set aside and when cool, remove the cover and flake the fish.
Heat the oil and add the onion and cook the onion until soft, add in the ginger and cook for another minute.
Add in the fish and mix well. Add in the cumin, red cayenne powder, sugar and garam masala and mix well.
Stir in the cilantro and set the mixture and set aside to cool.
While the mixture is cooking, boil the sweet potatoes and potatoes jacket on until soft. Cool the sweet potatoes and the potato and mash well. Add in the lime juice, cumin, salt, cayenne pepper and salt and mix well.
Beat the flour with water to form a thin clingy batter.
Break small amounts of the potato batter, shape into a an oval and make a dent in the center and fill with the fish filling and cover with the sweet potato mixture. Continue until all the sweet potato and fish mixture is used up.
Spread the breadcrumbs on a piece of parchment. Flatten and dip the sweet potato fish cakes in the flour mixture and coat well with bread crumbs and place on a plate. Continue all the fish cakes in this manner. Chill for an hour. For best results make these the night before serving.
Heat the oil in a skillet and add the cakes about 2 to 3 at a time and fry until golden and then turn.
To make the sauce, add the peanut butter, coconut milk, ginger, chilies, lime juice and sugar in a blend and blend until smooth.
Serve the fish chops with the dipping sauce a glass of your favorite wine.
3.1http://www.spicechronicles.com/seasonal-sweet-potato-fish-chops/

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Candy Cane Tea Bark with a Spice Variation

This post was about a video, a video that was meant to be shared as a part of the Celestial seasonings tea campaign something that I diligently got my act together to do this Sunday morning. After all nothing like thinking chocolate when you are refreshed and well rested. Especially as I think of all the possibilities… after all, Sunday in our household is about family dinner, about robotics snack and some mommy time. All those crazy rituals that I have created for myself. After all what is life without some rituals, I have mentioned rituals or habits before… Our rituals are not always the same, I mean we forget holidays and then celebrate them weeks later, we celebrate holidays that have nothing to do with what I sometimes grew up with, but as a family we celebrate when we can.

As I got ready to share the video, inspiration struck and for today I made my own chocolate, chai and almond bark. The process was pretty similar to the video, except I infused it with the Gingerbread Spice tea, topped it with toasted almonds and then broke it up.

Celestial Seasonings Candy Cane Lane Tea Chocolate Bark from Honest Cooking on Vimeo.

The best part of the whole thing was that it was ready, willing and able to be consumed for our Sunday supper which was in itself an experiment – I made a chicken curry pot pie. That too comes with a story.. but, I shall share that separately.

The original recipe featured in the video is here



PrintGingerbread Spice Tea and Toasted Almond Bark

Prep Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

A simple tea infused chocolate bark with sliced almonds.

Ingredients

8 oz dark chocolate melted
2 tablespoons spice tea such as Celestial Seasonings Gingerbread Spice Tea
1/2 teaspoon ground cinnamon
2 tablespoons toasted sliced almonds

Instructions

Line a flat pan with wax paper.
Stir the chocolate with the Gingerbread Spice Tea and the ground cinnamon.
Pour over the waxed paper.
Sprinkle with the sliced almonds,
Chill, break into pieces and enjoy with more tea.

Notes

Most of the time is for chilling the bark

3.1http://www.spicechronicles.com/candy-cane-tea-bark-spice-variation/, and of course may

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Holiday Spiced Deviled Eggs

While this is a sponsored post from Celestial Seasonings, I had loads and loads of fun creating this recipe.

If you love tea, I mean really LOVE tea, you do not need much to be convinced of the magic of tea, but I was amazed at at the rich wholesome spice flavors of of this rich tea.

So, to create this dish, I wanted something that allowed me to both taste and smell the gorgeous fragrance of this tea simmering and as with all things in my life, the ingredients are often local, in this case working with eggs from Hilltop Hannover and the influences are somewhere Eastern, in this case fueled by memories of our trip to Hong Kong. I cannot believe that is almost a year ago. What a difference time makes!

I had made these first for an event, about a 100 of them, when I arrived and did not see them, I thought something bad had happened to them. I was assured that they had in fact been consumed within that 30 minutes of being passed around! Whew!

I made these again, for Thanksgiving. I have to confess that things have been such a blur since the holiday. I am still going though my happy resolve of posting my favorite recipes from this year table – a small compact table that brought us its share of happiness. This recipe combines the elements of tea smoked eggs, with deviled eggs, infusing these eggs with richness and flavor. I have finished these with chives from the garden, snipped nori (Aadi’s latest obsession) right alongside the oregano which we now have in a pot in the sun room and smoked paprika.

Have gotten some bits of reassurances from Gerry to get though a week where not much really happened. However, here is a recipe that is actually simpler than it looks, and will fill your table with happiness and home with fragrance.

PrintHoliday Spiced Deviled Eggs

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

It would be an understatement to say we love eggs and so devilled eggs feature in our household all year round and the holidays are no exception. This particular recipe is visually appealing because of the marbled fragrant effect of the tea infusion. The key to doing this is to cook the eggs long enough to get them streaked but not so long that the yolks get overly dry.
The best part of this is the amazing fragrance of the infusing liquid, which I have done using the gingerbread spice teabags.

Ingredients

6 to 8 eggs
1/3 cup soy sauce
4 bags of Celestial Seasonings Gingerbread Spice tea
3 tablespoons brown sugar
3 tablespoons mayonnaise
½ teaspoon red cayenne pepper
To Garnish
Chopped chives
Chopped nori
Smoked paprika

Instructions

Place the eggs in a large pot of water and bring the water to a boil and cook for about 10 minutes.
Remove immediately and gently tap the eggs to create cracks all around the egg.
In a separate large flat pan (deep enough to hold the eggs) add ½ cup water, soy sauce, tea bags and brown sugar and mix well. Add the eggs and simmer turning occasionally for 25 minutes. Let the eggs steep in this liquid until cool. The tea bags remain in the simmering liquid all the time.
Carefully remove the eggs, shell the eggs. Cut the eggs into half and remove the yolks into a mixing bowl.
Mash the yolks with the mayonnaise, cayenne pepper and 2 tablespoons of the tea liquid.
Stuff the eggs back with this prepared filling.
Garnish with chives, nori and smoked paprika
3.1http://www.spicechronicles.com/holiday-spiced-deviled-eggs/

 

 

 

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Sneaky Apple Persimmon Crisp with Almonds and Sunflower Seeds

Well, this year I tried the impossible – I tried to ditch Thanksgiving! Well, instead of ditching it I ended up with a very simple homey Indian style meal today (yes, in the tradition of family dinner) and a Friendsgiving meal tomorrow. I actually planned and kept it manageable and will share the worksheet later. I have done many a worksheet before, but this is the first time I actually stuck to following it. As you can see, this freed up my time to share today’s super easy and delish dessert with you!

Yes, it had persimmons, the very ones we harvested a few days ago. The crisp is a very simple and flavorful creation, getting an extra depth of flavor from the use of coconut oil.

That you can toss up fruit, with some nuts, nutmeg, ginger and flour, OK, sugar too and bake it until warm fragrant and gorgeous, without much attention is not something that that comes my way everyday. This is actually a reinvention of an apple crisp I made over a decade ago and never made since, but since my daughter has pronounced it her best American dessert, we might be seeing this around more.

In fact, she even questioned why I bothered making a pumpkin pie, after all my efforts for the same. Gosh, I always say I have a tough crowd, but frankly as I have realized so much easier to deal with than the big bad world outside. Hope all my readers, friends and well wishers are faring well, on this holiday weekend.

PS. This is called sneaky, because we had to sneak away the persimmon from my husbands stash

PrintApple Persimmon Crisp with Almonds and Sunflower Seeds

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 25 minutes

A super easy fragrant rendition of apple persimmon crisp, that is vegan to boot.

Ingredients

2 fresh persimmons
2 medium sized granny smith apples
1 lime
4 tablespoons brown sugar
1 tablespoon dried cranberries (optional)
1 teaspoon freshly grated ginger
1/2 teaspoon powdered cinnamon

for the topping
1/2 cup rolled oats
1/4 cup sliced almonds
1/2 cup sunflower seeds
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons coconut oil

Instructions

Cut the persimmons and the apples into small pieces, leaving the skin on and removing the core.
Place in a mixing bowl.
Cut the lime and squeeze the juice over the fruit. Add in the brown sugar, dried cranberries (if using), ginger and cinnamon and mix well.
Pre-heat the oven to 350 degrees.
Place the fruit mixture in a small baking dish (6 inches round).
Toss the oats, almonds, sunflower seeds, all purpose flour ground cinnamon and salt and mix well with the coconut oil.
Pour the mixture over the fruit and bake for about 25 minutes until golden.
Cool for 10 minutes and serve hot.3.1http://www.spicechronicles.com/sneaky-apple-persimmon-crisp-almonds-sunflower-seeds/

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Coconut Pumpkin Halwa (Pudding)

Blessed are those who can cook, for they shall feed their family and many others I guess, while they are at it.

In the quite silence of my

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Vegetarian Muligatwany Soup

And suddenly it is soup weather…I greeted it with a vegetarian super easy version of Muligatwany Soup, an Anglo Indian classic with many variations. Looks like this one will become mine. It is even simpler than the version in the Spices and Seasons cookbook and a touch lighter and completely meatless.

This soup reminds me of quality time spent with my father. I was a pretty finicky and slow eater, and especially while traveling finding enough for me to make a meal was often tricky. My dad was as involved as he could be with me, but worked long hours to ensure that all our family needs were taken care of and secure. He ensured that our lives had the best of almost anything he could possibly put our way, in some ways it is clear that I certainly took for granted my childhood that was one less traveled.

Anyhow, I do not really remember the exact taste of those childhood muligatwany soups, however once I took a fancy to the name it worked like a charm every time my father ordered it for me. This variation sort of made its way into my pressure cooker this morning and made the perfect, nourishing and flavorful lunch for me. BTW, if like me you always have a stash of granny smith apples handy this is a great use for them.

PrintVegetarian Muligatwany Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A simple curried lentil and vegetable soup, a version of mulligatawny.

Ingredients

3 tablespoons oil
1 medium sized onion, diced
1 tablespoon freshly grated ginger
3/4 cup red lentils
4 carrots, peeled chopped
1 cup cauliflower, chopped
2 apples, chopped
1 teaspoon turmeric
2 teaspoons powdered coriander
1 teaspoon powdered cumin
1/2 teaspoon red cayenne pepper
1 teaspoon garam masala powder
1.5 teaspoons salt or to taste
4 cups water
2 tablespoons fresh lime juice
1/2 cup coconut milk
Chopped cilantro and almonds to serve

Instructions

Heat the oil and add the diced onion and saute until soft for about 4 minutes. Add in the ginger and cook for 30 seconds.
Add in the red lentils, carrots, apples, turmeric, coriander, cumin and red cayenne pepper and stir will for about a minute.
Stir in the garam masala and the salt and the water.
Cook under pressure for 15 minutes, or cover and simmer for 45 minutes until very soft.
Cool and stir in the lime juice and the coconut milk.
Puree until smooth adding more water if needed to get the right consistency.
Return to the pot and heat until hot.
Garnish with the cilantro and almonds and serve.3.1http://www.spicechronicles.com/vegetarian-muligatwany-soup/

 

 

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Indian Spiced Roasted Squash and Cauliflower

As with everything else that has been going on, we are mixing up our Thanksgiving routine a little, it is going to be just us with an Indian style turkey dinner and on Friday we are going to have a small Friendsgiving with a little more fun and fanfare.

This does not stop the recipe testing and fun. This sheet pan roasted cauliflower is at first blush an understated dish, but it is finished off with a touch of brown sugar and lime. As for the cauliflower it enjoys cooking around with its fall cohorts – green apple, cranberries and thinly chopped squash. The cauliflower remains the star attraction but the supporting cast of characters is what takes this simple roasted cauliflower to the next level. Reminding me of my school, unlike many other die hard alumni, for some reason I am not big on alumni associations although the closest that I get to it is probably my elementary to high school. Maybe, because the bonds formed there are the deepest and hardest to break away from.

However, in a different context, I was sharing thoughts of school, general pride and marveling at the opportunities that I had and took for granted. The world these days is closer and smaller, it was easy to make a connection with the friend I was talking to, who said it was easy to spot that I was one of the tribe. He was talking about a greater larger world and time will tell if the tribe indeed is connected.

The world at the end of the day really is about the survivors – the longest school run, the predictable persimmon harvest and sometimes the oldest piece of bake ware that you have. Indeed, this sheet pan that usually features liberally in my world is a very old and rather inexpensive piece of cookware and often dishes up pretty good stuff like this cauliflower.

And while it is good on the sheet pan, it works well all bowled up for a good weekend meal. Yes, we had this tonight with the Salmon Tikka Masala an all time favorite on this site. For recipes like this do not forget to pick up a copy of Spices and Seasons this year.

PrintIndian Spiced Roasted Squash and Cauliflower

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

An easy and healthy Indian spiced take on roasted cauliflower.

Ingredients

1 medium head of cauliflower, cut into florets
1 medium sized kabocha squash, peeled and cut into sticks
1 granny smith apple, diced
1 tablespoon minced ginger
1 teaspoon turmeric
1 teaspoon garam masala powder
1 teaspoon red caynenne powder
1 teaspoon powdered fennel
4 tablespoons olive or coconut oil
1 tablespoon brown sugar
1 teaspoon salt
3 tablespoons lime juice
1 tablespoon dried cranberries
2 tablespoons sunflower or pumpkin seeds
Chopped cilantro to finish

Instructions

Pre-heat the oven to 400 degrees.
Place the cauliflower, kabocha squash and apple on a baking sheet.
In a mixing bowl mix together the ginger, turmeric, garam masala, red cayenne powder, fennel, olive or coconut oil and the brown sugar and salt and mix well.
Cover the vegetables with this mixture. Place in the oven and bake for 20 minutes, until the cauliflower is tender and turning golden at spots.
Sprinkle with the lime juice, dried cranberries and pumpkin seeds and serve.3.1http://www.spicechronicles.com/indian-spiced-roasted-squash-cauliflower/

 

 

 

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Coconut Lime Braised Red Cabbage

Thankfully, my kids are not fussy eaters! Having said this, you still have that feeling of SCORE!!! every time you cobble together a ridiculously simple dish, and they love it.

This easy braise is done in less than 10 minutes in the pressure cooker and is actually a good cross between cole slaw and sauteed cabbage, with the coconut and lime folded into very hot cabbage! The result, moist, flavorful and luscious goodness. It will give your coleslaw a run for its money and if you are looking for another beautiful side dish for your Thanksgiving table without clogging up the oven you might be in business. It is no surprise that I am a pressure cooker junkie, however the electric pressure cooker is the new love of my life. I have found that they combine the convenience of slow cooker with the speed of a pressure cooker. I am glad to see that I am not the only one.

I will tell you, if you are raised in an Indian home, migrating away from the good old stove top cooker might feel akin to cheating on your husband, going back on your childhood values, well, you get the picture.. Well, I look that the electronic translation of my pressure cooker experience just a refinement of the kitchen gadget that we know and love so well. I have been reminiscing on childhood memories after chatting with Gerry about my school. I will tell you more about that soon. But, for now, let me knock out this really simple creation that is guaranteed to liven your table.



PrintCoconut Lime Braised Red Cabbage

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

An easy colorful braised cabbage dish this is done in a jiffy in the pressure cooker.

Ingredients

2 tablespoons oil
1 teaspoon whole mustard seeds
1 tablespoon freshly grated ginger
1 medium sized head of red cabbage, shredded
2 to 3 carrots shredded
1 tablespoon red pepper flakes
1 teaspoon salt
1/2 cup torn kale leaves
1/4 cup coconut milk
3 tablespoons lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped thyme

Instructions

Heat the oil at the base of the pressure cooker and add in whole mustard seeds and wait until the seeds begin to pop. Add in the ginger and stir well.
Add in the cabbage, carrots, red pepper flakes and salt.
Cover and cook until pressure for about 4 minutes after the cooker reaches full pressure.
Add in the kale.
Cool and add in the coconut milk and mix well into the very hot cabbage.
Sprinkle with the lime juice and garnish with cilantro and thyme. Enjoy as a side dish or at room temperature as a cooked salad.3.1http://www.spicechronicles.com/coconut-lime-braised-red-cabbage/

 

 

 

 

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Rogan Josh and thoughts and meanderings

In my dreams, I would love to collect all of India’s signature recipes straight from the source. That would probably take me a lifetime, or maybe many lifetimes. Today however, I will settle for a well seasoned and perfected recipe for Rogan Josh.

On our recent visit to Ladakh, in the northern frontier of India, along with some local Ladhaki cuisine I also picked up these Kashmiri Specialties talking to the chef at the Dreamland restaurant at Leh.

This is the first of the three classic Kashmiri curries, that I tasted and got instructions for and with a couple of iterations, I think that I was finally happy with the results. It is a simple well seasoned curry that typically is done with meat on the richer side. Given that I worked with lamb, which is richer than goat meat, I trimmed off the fat.

If your first encounter with this classic curry is in a non-nondescript Indian restaurant, you too will think that this is meant to be just another strange brown curry, but keep plugging along and with some patience you will find your way to this love fragrant and flavorful lively red curry full flavored with all the aromatics used here. If you keep following the good fight aka this blog, you will see how I rescued Thanksgiving this year.

Well, the above cast of characters was last week’s family Sunday dinner. This one was actually without the dad. Yes, my Rogan Josh was a little milder and I do add a tablespoon of tomato paste, if you want to stay true blue skip the tomato.

PrintRogan Josh and thoughts and meanderings

Prep Time: 4 hours

Cook Time: 1 hour

Total Time: 5 hours

A beautiful and fragrant signature recipe for the Northern Indian state of Kashmir. Good for a hearty meal on a cold wintery evening.

Ingredients

For the marinade
1/2 cup whole yogurt
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
1 teaspoon salt
1 tablespoon garam masala powder
2 pounds of lamb (fat untrimmed) and ideally meat on the bone, although here I have worked with boneless lamb

For the curry
3 tablespoons oil
1 teaspoon cumin seeds
3 crushed green cardamoms
1 black cardamom
3 cloves
2 to 3 bay leaves
1 stick (about 3 inches) cinnamon
2 medium onions, chopped
2 tablespoons tomato paste
1.5 teaspoons powdered fennel
1/2 tablespoon sweet paprika
1 teaspoon kashmiri red chili powder
1 teaspoon salt or to taste

Instructions

Beat the yogurt, ginger, garlic, garam masala and salt and marinate the meat in this mixture for about 4 hours or overnight.
Heat the oil and add in the cumin seeds, green cardamoms, black cardamom, cloves, bay leaves and the cinnamon and cook for about 30 seconds until the spices darken and turn aromatic.
Add in the onions and saute and cook the onions for about 5 to 7 minutes.
Add in the meat and cook for about 5 minutes until the meat is well coated with the onions and fairly dry.
Add in the tomato paste, paprika, kashmiri red chili powder and salt and mix well. Stir for about 2 minutes.
Add in 3/4 cup of water and simmer for 45 minutes, until the meat is tender.3.1http://www.spicechronicles.com/rogan-josh-thoughts-meanderings/

 

 

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Green Tomato Migas, Cabot Cheese and the World as we know it!

Migas, is as gorgeous Spanish dish, essentially working with leftover tortillas, eggs and cheese. There is of course a tex-Mex variation and then there is of course what I made of it with green tomatoes and Cabot Cheese.

Migas, is this gorgeous, creamy, comforting dish, perfect all times of the year. The highlight and magic of this dish is the concept of folding in crisp leftover crisp tortillas into eggs, peppers, onions and cheese.

It is difficult to move on to life as we know it without addressing some real facts about the world as we know, and while at it, my life as I know it. I know some might say it is all about me, but heck, let’s face it this was meant to be a journal for myself!

All right, irrespective of where you might be living we had an election. This was an election that I watched, well without the security of a long term job, and one which in about an hour proclaimed itself to be going in a direction that was not quite what was excepted, BUT HISTORIC!

It was pretty clear that the bash, bold, billionaire from NY, Donald Trump was going to be the 45th president of the United States of America!

Ironically enough, it was probably THAT moment in the campaign, when I truly connected with Hillary. I felt the pain of someone who had worked all her life for a dream and lost it in a night. But, of course, as we know, life goes on and hers will too.. The sentiments around are strong, but this does not surprise me, after all I live in Blue America particularly close to Hillary headquarters. I personally do believe that the world will not come to and end, we will all watch and see what a new beginning brings us.

And of course, for moments that you are not so sure there is migas, comforting soft and creamy migas with a side of Deepta’s guacamole for good measure. There are many ways to do this, this one is mine, with cheddar in today’s case Cabot tomato and basil cheddar, corn tortillas, finished with smoked paprika.

PrintGreen Tomato Migas, Cabot Cheese and the World as we know it!

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Serves 3 to 4

A recipe for migas, a flavorful Spanish take on scrambled eggs.

Ingredients

Oil for cooking and frying
4 corn tortillas
1 tablespoon butter (optional)
1 large red onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 cup chopped green tomatoes
1/4 cup chopped red tomatoes (Optional)
5 eggs
Salt to taste
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
3/4 cup grated cheddar

To finish

Chopped cilantro
Chopped Scallions
Smoked Paprika

Instructions

Heat the oil in a skillet and carefully fry the corn tortillas for about 1.5 minutes on each side, until crisp and golden. Set these aside and when cool, cut into strips.
Heat the butter with 3 tablespoons oil and add the red onion, red bell pepper and green bell pepper and cook until soft and the onions are translucent. This will take about 6 to 7 minutes.
Add in the tomatoes and cook for about 3 minutes
Beat the eggs with the salt, cayenne and black pepper and carefully add to the onion and bell pepper mixture. Cook for about 3 minutes until the eggs thicken, stirring the mixture constantly.
Add in the corn tortilla strips and stir will until the eggs softly cling and coat the tortillas.
Spoon into serving bowls, garnish with the green onions, cilantro and smoked paprika.3.1http://www.spicechronicles.com/migas-cabot-cheese-world-know/

 

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