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Easy Migas (Tex-Mex Scrambled Eggs and Tortillas) for One | Umami Girl

One of the definitions of “introvert,” I hear, is a person who posts a hearty breakfast recipe for ONE on a Friday. It’s brunch, even, to be honest. Weekend brunch for one. And maybe the real nuance here is that when an introvert reads that phrase, she doesn’t feel sad. She thinks of her hands wrapped around a hot cup of coffee, legs curled up under a fuzzy blanket, a new book splayed open on the coffee table. Yup, she eats migas on the couch in the living room. And it’s migas for one, so it doesn’t matter.

For the uninitiated, Tex-Mex migas (which means “crumbs” in Spanish, or so I hear…oogle translate) is a crazy-satisfying skillet of crisped up day-old corn tortillas, scrambled eggs, and other ingredients that depend on your school of thought and fridge contents. This version includes pepper and onion, cheese and salsa and a little cilantro and hot sauce. It comes together so quickly that there’s really no need to make it a weekend event. But if you’re looking for an introvert’s excuse to brunch solo, don’t let me stop you. 

Have a great weekend. See you soon.

Carolyn xx

{Get the Easy Migas for One recipe.}

Yukon Gold Baked French Fries | Umami Girl

You guys! FRIES. Really good Yukon Gold BAKED fries, to be exact. They’re the perfect accompaniment to Really Good Veggie Burgers, if you want a burgers and fries-ish experience without…the burger or the frying. (Believe me, nothing wrong with burgers and fries! But these you could potentially eat more often while feeling great about it, if that’s your thing. It’s totally my thing sometimes.) And they’re naturally vegan and gluten-free, if that’s your thing. Thing-a-ling-a-ding-dong.

Yukon Gold Baked French Fries | Umami Girl

Yukon Gold potatoes are so creamy and well-behaved that they make your job very easy here. A 15-minute bath in some ice water removes a little bit of the extra starchiness that you don’t need in a good plate of fries. A nice slick of neutral oil, a generous sprinkle of salt and the discipline to line the potatoes up like little soldiers in formation will yield a truly frytastic experience, I promise. 

Have fun. See you soon.

Carolyn xx

{Get the Really Good Yukon Gold Baked French Fries Recipe.}

A quick and satisfying bowl of vegetarian miso ramen with a twist. (Literally.)

30 Minute Miso Ramen with Potato Noodles | Umami Girl

Thanks to Potatoes USA for sponsoring this post.

Later this week Cope and I are heading to Ireland for a little 15th anniversary celebration. The four of us spent a weekend in Dublin a couple of years ago, which was fabulous, but I left with a longing to walk among the verdant rolling hills of the Irish countryside. So this time we’re off to a tiny B&B near Glendalough, just steps from the many hiking trails of Wicklow Mountains National Park. Oh, and this time the kids are staying home, no big deal. Squee!

I think it’s a coincidence that two out of three of this week’s recipe posts are all about potatoes, but to be honest I wouldn’t bet on it. I’m 25% Irish and 100% fond of potatoes, so if my math is correct there’s a 75% chance that these numbers are irrelevant to the point I want to make here. The point is: potatoes are a healthful, inexpensive and berserkly flexible ingredient. I knew that. You knew that. But maybe you didn’t know that you can even make a fun, satisfying and veggie-packed twist on ramen in 30 minutes with spiralized potatoes standing in for noodles. I said BERSERKLY flexible, and I meant it. Did you see ramen coming when I was talking about Ireland? I didn’t — and I say that as someone who’s eaten burritos in Dublin. 

30 Minute Miso Ramen with Potato Noodles | Umami GirlThe savory vegetarian broth for this ramen packs a whole lot of flavor into 30 minutes, and I got maybe a little obsessive about assembling a beautiful rainbow of colors and textures into one bowl. We really enjoyed this combination of veggies, but you can swap them in and out to suit your tastes and the contents of your fridge.  (more…)

Easy Baked Apple Cider Donuts | Umami GirlHellooooo, fall — and hello to you. I’ve been uncharacteristically obsessed with donuts for the past couple of weeks. I’ve been baking. I’ve been frying. I’ll be posting the results here and there from now through the end of the year. First things first, all things fall: easy baked apple cider donuts. Hailing from the oven instead of the fryer and made from half whole-wheat pastry flour, these cider babies are about as decent for you as donuts get. (Though as the gentle king of vegan donuts once reminded me at the farmers’ market, they’re DONUTS, so.)

Easy Baked Apple Cider Donuts | Umami GirlThe kids go crazy for these, and I don’t mind standing by pretending not to notice when they grab a second one once in a while. And for kids and adults alike, I love how boiling the cider just shy of syrup concentrates the apple flavor just like in the classic fried version of these donuts. The kind you might pick up straight from your local New England farm or directly out of a Norman Rockwell painting. You know the ones I mean.

Easy Baked Apple Cider Donuts | Umami GirlWe had a two-day school week this week. I’m not complaining, but I’m off to spend the rest of the day trying to remember to do my geeky Friday things and not my geeky Tuesday things. It’s a tough life. As someone called them recently, Nerd World Problems. I’ll survive. And hey, at least we have donuts.

Have a great weekend. See you soon.

Carolyn xx

{Get the Easy Baked Apple Cider Donuts recipe.}

Really Good Veggie Burgers (Vegan and Gluten Free) | Umami GirlI’m one of those people who thinks there’s room in the world for lots of kinds of veggie burgers. I’m cool with a falafel burger with grilled halloumi and harissa mayo (thank you Giraffe for making that a thing). I’m great with a marinated portobello cap between buns, even — especially! — if it’s decorated with all kinds of crazy nonsense. And give me a cumin-scented, slightly sweet vegan burger patty sometimes too. But even though I don’t usually feel like eating ground beef, sometimes I just want a BURGER. Something I would slap inside a standard-issue bun and take to the fixins bar. A patty that cooperates with the rest of the burger experience instead of getting in the way. And that’s exactly what I’m sharing today. Finally. A really good veggie burger that’s just a really good veggie burger. (And hey, it’s vegan and gluten free, if you’re into that sort of thing.) 

Really Good Veggie Burgers (Vegan and Gluten Free) | Umami Girl

Made from a mix of savory shiitakes, lentils, brown rice and walnuts with plenty of umami-boosting condiments baked right into the patty, these veggie burgers as good for you as they are satisfying. But you won’t be thinking about their nutritional profile when you’re deciding how many pickle slices to put on top, or whether it’s a sriracha mayo kind of day.  

This recipe makes 10 good-sized burgers that keep well in the fridge for up to a week and reheat in the microwave, so you can make them ahead if you like. I suspect they would freeze well, too, but I haven’t tested it because they always disappear before I have the chance.

(Psst…I’ll post these super-easy, super convincing Yukon Gold baked fries next week.)

Enjoy the day. See you soon.

Carolyn xx

{Get the really good veggie burger recipe.}


Hi there, I'm Carolyn, and I'm delighted you're here. I'm a NYC-area food, travel, yoga, coffee, wine, running, music making and book obsessive with a great family and a love for sharing it all with you. Grab a drink and come on in. Learn more.


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