What Would Sanjna Cook?

Enjoy!

Tortillas Salsa 2 Eggs, beaten 1/2 medium potato, cubed 1/2 medium onion, chopped 1 tbsp oil Salt and pepper to taste Avocado, diced Paprika Optional: black beans, refried beans, cooked chicken, cheese 1. Turn the heat on medium high on a frying pan and add oil. 2. Add onions and sautee for a minute. Add potatoes.  3. Sautee potatoes until the potatoes are almost cooked. (Should be brown on most sides) 4. Push potatoes and onions to the side of pan and add eggs on other side.  5. Scramble eggs. Once they’re mostly cooked, mix in with potatoes and onions.  6. Season with salt, pepper, and paprika.  7. Warm up tortillas (in microwave or on another pan)  8. Add egg/potato mixture, salsa, avocado, and any other optional ingredients. Wrap it up.  Enjoy! 

P.S. I’m not being lazy I just wanna give you as many ideas to eat as possible! 

Enjoy! 

Add toast, and you’re good to go! 

3-5 slices of white bread 4-5 strawberries Nutella (however much you want) 2-3 eggs 2 teaspoons cinnamon 3 teaspoons sugar Optional: crushed pretzels, powdered sugar, syrup 1. Remove crusts from bread slices 2. On one of the short sides of each slice of bread, spread Nutella.  3. Cover the Nutella spread with strawberry slices. 4. Roll up each slice of bread. 5. Whisk the eggs. Dunk each french toast roll in the egg and make sure it’s completely covered in egg.  6. Mix the cinnamon and sugar together. Roll the french toast rolls around in the mixture.  7. Grease the pan with oil or butter. Heat to medium.  8. Place the rolls in the pan and cook all sides evenly (about 4-5 minutes per side).  9. Top with powdered sugar or crushed pretzels. You can even eat it with vanilla ice cream!  Enjoy!

1.5 cups bowtie pasta 10 mushrooms, sliced 1 cup fresh spinach 3 cloves garlic, chopped 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon crushed red pepper (to taste, you can also omit this!)  3/4 cup vegetable stock  3/4 half and half 1 thick pat of butter 1. Use a large saucepan and melt butter in it.  2. Sauté garlic and mushrooms until mushrooms are cooked. 3. Add spinach, pasta, vegetable stock, half and half, salt, and pepper.  4. Bring everything to a boil over medium heat and stir often.  5. Reduce heat to medium-low to let some water evaporate. Wait about 15 minutes so the sauce will thicken.  6. Cool for another 5 minutes.  Enjoy! 

Enjoy! 

3 big portobello mushroom caps  1/2 cup store bought alfredo sauce 4 cloves garlic, chopped 1/2 onion, sliced (into strips) 1/2 cup mozzarella 1/4 cup parmesan 1 cup spinach leaves Jalapenos 4 tablespoons of olive oil Any other toppings of your choice! (artichoke, more mushrooms, chicken, etc.) 1. Heat 2 tbsp olive oil over medium heat on a pan.  2. Once oil is hot, place portobello mushrooms with black ridges facing up.  3. Grill on pan for about 5-6 minutes. Flip the mushrooms and repeat on other side.  4. Take the mushrooms off the pan and put them aside.  5. Add two more tbsp of olive oil. 6. Sauté garlic and onions until they’re almost done.  7. Add spinach leaves and jalapenos and sauté until spinach leaves are almost wilted (~3 minutes). Take out the veggie mixture and set aside.  8. Turn heat to medium low.  9. Add mushroom caps face up (black ridges facing up) to the pan.  10. Spoon alfredo sauce onto each cap so that it covers the cap.  11. Evenly split veggie mixture onto all three caps.  12. Spoon with a little more alfredo.  13. Top mozzarella and parmesan evenly on all three caps.  14. Cover the pan with a lid until cheese melts (~5-10 minutes, watch it carefully).  Enjoy! 

Enjoy!