Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.
I chose to make a single large stacked enchilada instead of individual smaller ones. Not being able to get my hands on Anaheim chillies or tomatillos I also had to improvise and used what chillies I could get my hands on and the suggested green tomatoes with tamarind to replace the tomatillos. Recipes for the Green Chile Sauce and Stacked Green Chile & Grilled Chicken Enchiladas can be found on Fine Cooking.
Awhile back Sigrid from Cooking and Eating with Polkadotcupcake and Marisa from The Creative Pot where chatting about Mexican food on Twitter. Their conversation escalated into a cheese slut confessional and the creation of the #cheeseslut tag. Soon bloggers started coming out of the woodwork (including myself) declaring their love for all things cheesy. Check out Browniegirl, Cook sister! and My easy cooking for more #cheeseslut posts.
This soup was my contribution to a weekend #cheeseslut cooking challenge and also to Mothers’ Day lunch. I made sure I had some leftover for lunch the next day too though.
- Broccoli and blue cheese soup,
- an avocado sandwich with red pepper and lettuce and
- an apple.
Here is my recipe for the soup
- 1l vegetable stock,
- 300g broccoli florets,
- 2 small potatoes peeled and cubed,
- 125g creamy blue cheese,
- 125ml milk
- Place vegetable stock, broccoli and potato in a pot, bring to the boil and simmer for 20 minutes or until potato is tender.
- Crumble blue cheese into pot, add milk and blend till smooth.
- Serve immediately with warm slices of toasted bread or croutons.
This chili con carne is one of my go to meals and there is always some hanging out in the freezer patiently waiting for it’s time to shine. It has made many appearences in my lunch box over the last few years so I thought it was about time I shared my recipe with you.
- Chili con carne,
- basmati rice and
- a mixed salad with lettuce, cucumber, yellow peppers and baby tomatoes.
Here is the recipe
- 1 Tbsp oil
- 2 cloves of garlic – crushed
- 1 onion – finely chopped
- 500g ostrich mince
- 1 Tbsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp dried crushed chillies
- 400g can chopped tomatoes
- 250ml beef stock
- 10g dark chocolate (this is a rough estimate I usually use two blocks of a Lindt 35g chocolate bar)
- 400g can red kidney beans
- Heat oil, add onion and garlic and cook till browned.
- Add mince to the pot and stir to brown breaking up any clumps that form.
- Stir through the paprika, ground cumin, ground coriander and crushed chillies.
- Add chopped tomatoes and stock and let simmer for about half an hour or until liquids are reduced
- Add chocolate and red kidney beans and cook for a further five minutes or so to heat beans and allow chocolate to meld into the chili.
- Serve on rice or tortillas accompanied with tomato salad, sliced avocado and sour cream or plain yoghurt.
Makes 4-6 servings
I often see okra in my local Checkers but, not knowing how to cook it and having read tales of how slimy it can be, have usually avoided buying it. After a little internet research I discovered cooking okra with tomatoes reduces the slime factor. With this knowledge I took the plunge, bought some okra and devised this lentil and okra curry.
- Lentil and Okra curry,
- brown rice with sun dried tomatoes,
- coriander yoghurt,
- dried mango and
- some grapes.
Here is my recipe for Lentil and Okra Curry.
- 1 cup of black lentils
- 1 tsp olive oil
- 2 onions thinly sliced
- 2 garlic cloves minced
- 4 tablespoons curry powder
- 4 tomatoes roughly chopped
- 2 cups tomato puree
- 1 cup water
- 300g okra topped and tailed then cut into 1cm rounds
- 1 green pepper cut into strips
- Cover lentils with water and leave to soak (overnight is best, but I only soaked them for four hours and this was sufficient).
- Fry onions and garlic in olive oil till the onions are translucent.
- Add curry powder and stir to coat.
- Add lentils, chopped tomatoes, tomato puree and water and leave to cook for 15 minutes.
- Add okra and green pepper then cook for a further 5 minutes.
Service over rice with coriander yoghurt.
Makes 4-6 servings.
Have you noticed the seasonal change in the weather recently? In Cape Town the evenings have a slight chill to them signalling the onset of Autumn and I think that is the perfect excuse to create giant pots of warm and comforting soup. Like this Thai flavoured butternut soup I made last night.
- Thai butternut soup and
- two slices of muesli loaf from Knead.
Here is my recipe for Thai flavoured butternut soup.
- 1Tbsp coconut oil (I used the Kapruka brand that we received in our goodies bags at the SA Food Bloggers Conference)
- 2 medium sized onions (roughly chopped)
- 3 large garlic cloves
- 1.5kg butternut (peeled, seeds removed and cut into large chunks)
- 1.5ℓ vegetable stock
- 1 stalk of lemongrass (split in half lengthways)
- 3 dried limes leaves
- 200ml coconut milk
- 1tsp fish sauce
- a large handful of fresh coriander (chopped)
- the juice of half a lime
- Sauté the onions and garlic in the coconut oil until the onions are translucent.
- Add the butternut and stir-fry for a minute or two to coat with the coconut oil and brown slightly.
- Add the vegetable stock, lemongrass and lime leaves and cook for half an hour (or until the butternut is tender)
- Remove the lemongrass and lime leaves and then blend to a smooth consistency.
- Stir in the coconut milk, fish sauce, coriander and lime juice, bring to the boil and serve.
Makes approximately 9-10 servings
Posted in Packed Lunches, Recipes
Tagged bread, butternut soup, coconut milk, coconut oil, coriander, garlic, kapruka, Knead, lemongrass, lime juice, lime leaves, onion, soup, thai butternut soup
I can’t believe it’s been more than a month since my last blog post. I’m quite upset with myself for allowing this to happen, but I won’t go into all my reasons and excuses for not posting. Instead I’d like to share with you my submission for this month’s Daring Cooks challenge.
The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
I have made risotto many times before so for me (and I hate to admit this) the real challenge was making the requisite stock from scratch. I used the chicken stock recipe supplied with our challenge and must say was really impressed with the end result. Once I had the risotto base completed I divided it into two and flavoured one half with a combination of sautéed portabellini and oyster mushrooms and a little Geo Watkins Mushroom Ketchup. The other half I flavoured with spicy sausage (debreziner), red pepper and peas. They both came our really well and there where lots of leftovers, some of which found it’s way into my lunch box the next day.
You can find all the recipes for this month’s challenge here.
Having seen Marisa‘s contributions to the monthly Daring Cooks challenges I decided to become a Daring Cook myself and just completed my first challenge. This month’s host was Michele from Veggie Num Nums, she challenged us to produce a meze spread including home-made pita bread and hummus (recipes listed here) and any other dishes of our choice. Even though making bread is on my list of to-dos this year I was a bit daunted at the thought of making bread from scratch. It turned out even better then I could have imagined and I think this is definitely something I’ll be doing again soon.
I left the hummus and pita plain and added some baba ganoush, green olives stuffed with garlic (there where none left for my lunch meze though) and some tabbouleh to the spread.
- Lunchbox size pitas,
- baba ganoush and