Frankenstorm and My Freezer

It’s called Frankenstorm and it is barreling toward the metro New York City area as I swiftly type this blog in anticipation of a potential loss of power. The weather is starting to show signs of what’s soon to come — intermittent strong gusts of wind, swirling leaves and an occasional limb falling from a tree. As this storm approaches, threatening all of us, I’m filled with a strange range of worries. To soothe my anxiousness, I have the oven pre-heating and plan to bake as many cookies as I can before I can’t turn on the oven on anymore.

I’ve sent text messages to all my friends wishing them luck with the storm and got one right back from Suzy wishing me the same. She also noted her hopes that the burritos we made together last week would survive the storm. Ok, frozen burritos may seem a trivial thing to worry about now but it deflects the apprehension we have on the major threats to our lives. And to keep things light before the storm, I’d rather worry about what a power outage would do to my freezer, filled with loads of food I’ve made with my friends — pumpkin biscotti (which we can just eat through the storm), loaves and loaves of breads, tomato sauce from my friend Lou, corn stock I made with Debbie, lobster cakes with Jackie and so much more. A loss of power would melt away many hours of cooking and baking with friends but I know I will have lots and lots of food to comfort my family in the days ahead.

Good luck with the storm everyone. Be safe. In case you have power and are in the mood to make some burritos, I’ll share my Chicken burrito recipe:

Chicken Burritos
Makes 24

2-3 tablespoons olive oil
2 garlic cloves, minced
2 onions, diced
6 cups cooked chicken, cubed or shredded
2 teaspoons cumin
3 teaspoons chili powder
1 teaspoon ancho chili powder
Juice from one lime
1 can diced tomatoes, with some liquid
2 cans of 14 ounce black beans, drained and rinsed
2 cups cooked rice (preferably basmati)
½ cup chicken broth
Salt and pepper to taste
1 jalapeno, diced finely (optional)
¼ cup Chopped fresh cilantro (optional)
24 large burrito wrappers
3 cups shredded cheese (cheddar, Monterey jack or a mixture)

In a large skillet, sauté the garlic and onions (and jalapeno peppers if using) in olive oil for about 7 minutes. Season the onions with salt, pepper and cumin. Add the chicken, chili powders, lime juice and tomatoes. Mix well and stir in the beans, rice and chicken broth. If using cilantro, add at the end. Cool the mixture slightly until ready to handle.

To assemble the burritos, you may want to warm the tortillas slightly by microwaving several at a time on a plate covered with a moist towel. You’ll want to place a generous mixture on the lower third of the tortilla and then sprinkle a few tablespoons of shredded cheese. To wrap, fold the bottom up over the mixture and then fold each side in and roll tightly. Place the burrito seam side down and wrap well in saran wrap. Repeat until all of the filling is used. Freeze until ready to eat.

To re-heat unwrap the burrito and place on a microwave safe plate. Cover with a moistened paper towel. Microwave on high for 90 seconds and the flip the burrito over and cook for another 30-60 seconds until cooked through. Serve with sour cream, salsa or guacamole.