Today was the first Sunday in Advent, and we celebrated by attending our church's annual Light Up the Night service. There's no better way to start December than by singing carols, hearing the Christmas story, and watching as the outdoor tree has its lights turned on for the first time. Now I'm truly ready to start thinking about Christmas.
We've been going to Light Up the Night since the girls were pre-schoolers. One year, Andrew was asked to accompany the carols on a keyboard that had been carried outside. The plan was sound in theory - what could be lovelier than singing carols around a lit tree? Two minor complications prevented the plan from being perfect: the keyboard had been placed in total darkness; and it was about minus thirty degrees outside that night. The lighting issue was overcome by a quick-thinking worshipper who held up her Blackberry to illuminate the sheet music. The temperature issue was a little tougher for a bare-fingered pianist, and our carol sing was shorter than usual that evening.
Since then, we've gone back inside for carols, and tonight our minister of music accompanied us on the piano in the sanctuary. Both of our girls joined us this evening, as did some of their church friends. It was a perfect first day of Advent.
We ate homemade mac and cheese at the church tonight, but these hearty migas would have been equally perfect. They're warm and filling enough to fill up a group of carollers, whether the temperature is minus thirty or just above freezing.
Mushroom and Leek Migas
(adapted from The New Southwest)
Makes 3 migas; recipe can be doubled
2 – 5 inch corn or wheat tortillas
3 Tbsp vegetable oil
5 large eggs
2 Tbsp heavy cream
salt to taste
1 1/2 cups sliced cremini mushrooms
one half of a leek, green ends removed, halved lengthwise and sliced thin
1 clove minced garlic
3/4 cup shredded manchego cheese, lightly packed
To prepare the corn strips, slice the tortillas in half, then cut into 3/4 inch strips. Heat the vegetable oil, then fry the strips until medium-brown in colour on both sides. Remove tortilla strips from the pan and allow to cool.
In a medium bowl, combine eggs and heavy cream, stirring to mix well. Add salt and set aside.
Return the vegetable oil to the heat and sauté mushrooms for 3 minutes. Add leeks and sauté for an additional two minutes. Add minced garlic and sauté 1 minute. Pour in the egg mixture and combine until set. Add cheese and stir until melted.
Serve immediately with tortilla strips on the side.