plum tomatoes plum tomatoes, seeded and diced

8.

large large eggs eggs, beaten

1.

cup crushed cup crushed tortilla chips tortilla chips

1.

10-ounce sack (2 cups) shredded 10-ounce sack (2 cups) shredded Monterey Jack Monterey Jack or Cheddar cheese or Cheddar cheese

8.

6-inch 6-inch flour tortillas flour tortillas (soft taco size) (soft taco size)

1.

cup cup tomato sauce tomato sauce

1.

to 2 to 2 chipotle chilies in adobo chipotle chilies in adobo, medium to extra hot, finely chopped

A handful of fresh cilantro cilantro, finely chopped

Heat a large skillet over medium-high heat. Add the EVOO. Add the jalapenos, bell peppers, and onions and season them with salt and pepper. Cook for 2 to 3 minutes, then add the tomatoes and cook a minute more. Beat the eggs with a pinch of salt and pepper and add to the veggies. Reduce the heat to medium low. Scramble the eggs not quite halfway, so they are still nice and wet. Add the crushed tortilla chips and scramble them in. Cover the eggs with the cheese and turn off the heat. Cover the pan loosely with foil to melt the cheese and set aside for a minute.

Heat a second, dry skillet over high heat. Add the tortillas one at a time and sear for 30 seconds on each side to blister them.

In a small bowl, stir together the tomato sauce and the chopped chipotle. Stir in the cilantro.

Place a mound of the migas migas on each flour tortilla and dot with the sauce. Serve immediately, two per person. on each flour tortilla and dot with the sauce. Serve immediately, two per person.

EXPRESS LANE SHOPPING LIST.

- [image]2 jalapeno peppers jalapeno peppers - [image]1 small red or green bell pepper bell pepper - [image]2 plum tomatoes plum tomatoes - [image]1 sack tortilla chips tortilla chips - [image]1 10-ounce sack shredded Monterey Jack Monterey Jack or Cheddar cheese or Cheddar cheese - [image]1 package 6-inch flour tortillas flour tortillas - [image]1 bunch fresh cilantro cilantro And make sure you have the following On Hand: - EVOO - Onion - Salt and black pepper - Eggs - Canned tomato sauce - Canned chipotle chilies in adobo

Cacio e Pepe (Cheese and Pepper Pasta) and Spinach with White Beans This Roman dish is as old as the city's seven hills. It doesn't get any easier, really. As a side, I fry up some garlic in oil and toss it with chopped defrosted spinach and some rinsed canned white beans.

4 SERVINGS.

Salt

1.

pound pound spaghetti spaghetti

3.

tablespoons tablespoons butter butter, cut into small pieces

5.

tablespoons tablespoons EVOO EVOO (extra-virgin olive oil) (extra-virgin olive oil)

2.

teaspoons teaspoons coarse black pepper coarse black pepper

1.

cup grated cup grated Pecorino Romano Pecorino Romano cheese, 3 rounded handfuls cheese, 3 rounded handfuls

1.

10-ounce box chopped 10-ounce box chopped frozen spinach frozen spinach

3.

to 4 to 4 garlic cloves garlic cloves, chopped

1.

14-ounce can 14-ounce can cannellini beans cannellini beans, rinsed and drained .

teaspoon freshly grated teaspoon freshly grated nutmeg nutmeg

Bring a large pot of water to a boil for the pasta and salt it. Add the pasta and cook to al dente. Heads up: you'll need to use a ladle of the cooking water (about cup) for the sauce right before you drain the pasta.

Place a large skillet over low heat with the butter, 1 tablespoon of the EVOO, and pepper. Let it hang out until the pasta is done.

When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture. Drain the pasta and toss it in the pan with the sauce. Turn off the heat. Add the cheese in small handfuls, then toss the pasta with tongs, until all the cheese is incorporated into the creamy sauce. Add another ladle of cooking water if needed, then season the pasta to taste with salt and drizzle with 2 tablespoons of the EVOO.

While the pasta works, defrost the spinach in the microwave for 6 minutes on high. Place the spinach in a clean kitchen towel and wring the water out. Heat a small skillet over medium heat. Add the remaining 2 tablespoons of EVOO, twice around the pan, then the garlic. Cook the garlic for 2 minutes, and then add the beans. Add the spinach to the beans, breaking it up as you drop it into the pan. Season the spinach and beans with nutmeg, salt, and pepper. Serve the spinach and beans alongside the hot pasta.

EXPRESS LANE SHOPPING LIST.

- [image]Go home! You have everything you need.

And make sure you have the following On Hand: - Salt - Spaghetti - Butter - EVOO - Black pepper - Pecorino Romano cheese - Frozen chopped spinach - Garlic - Canned cannellini beans - Nutmeg

Linguine with Rach's Cupboard Red Clam Sauce Anchovies work magic here. Once they melt they will not taste fishy; they'll taste more like salted nuts, really. Plus, anchovies in any seafood sauce I serve are the secret ingredient that makes the eaters go "Hmm, what is that?" (Don't tell anyone my secret, k?)