Salsa Criolla

Time to salsa! *looks at the time "6:58"* Ok, maybe not at this time of day if you're in a hurry, but this sure does make a nice little accompaniment!

Salsa Criolla
(serves 2-3, about 170 calories for all)

1/2 red onion, sliced
1 small tomato, sliced into strips
Cilantro/coriander leaves, finely chopped
Salt and pepper to taste
Pinch hot chilli powder
Juice of 1 lemon
1 tbsp olive oil
1/3 red pepper, strips (optional)
1 tsp white wine vinegar

Simply mix it all together and swerve alongside some nice steak, stuffed mushrooms, or whatever your heart desires! You can also use this as part of your tortilla or quesadilla filling!

I decided to serve it with some frying steak, my "emergency" already made-shop bought carrot, turnip and potato mash, and some mushrooms. Mixing North and South European components, and it worked *smiles*


Original source:
http://www.quericavida.com/ (Couldn't find the particular recipe)

- Jules

Black Bean & Mango Quesadillas

Do you want take-away food, but can't be bothered going out? Or perhaps you're just really hungry and don't know what to do with that little piece of leftover avocado in the fridge, oooor you happen to be vegetarian? Well my friend, this recipe ticks all of those boxes, and I am sure herbivores, omnivores and carnivores alike will love this recipe - I sure did!

Black Bean & Mango Quesadillas
(Serves 2, about 365 calories each)

1 tsp olive oil
1 medium small onion, sliced
1 tsp dried oregano
Salt and pepper
1/2 - 1 chilli, deseeded and finely chopped
1/2 can (120g) black beans, drained and rinsed
100g jarred mango, sliced
50g avocado, diced
1 mozzarella ball
2 wholemeal tortillas

- Start by pre-heating your oven on high heat.

- In a small frying pan, heat the oil and tip in the onion, oregano, salt and pepper. Soften for about five minutes, before tipping in the beans. Stir well and heat through for a couple of minutes.

- Turn off the hob and take the pan off the heat, and stir through the avocado and mango. Top two tortillas with half of the mix on each, and top with chopped or sliced mozzarella on top. Sprinkle with a little more pepper and oregano, and pop it in the oven. Bake until the cheese is nice and melted! How you eat it is up to you of course, I folded mine over. This was really delicious!

Leftovers can make great lunches for the next day, or great to top a salad with or just have on it's own, maybe with some melted cheese over perhaps? Mm-M-Mh!


Original source:
http://www.myrecipes.com/recipe/poblano-mango-black-bean-quesadillas-10000001097056/

- Jules

Three Bean Mexican Chili

Another chili, my third so far on my blog, which is quite fitting, as there were three kinds used to make up this wonderful casserole dish! I left some of the chili seeds in, and it turned out to be quiiiite fiery, which I don't mind. Make sure you deseed it properly if you only want a little bit of a kick though.

Three Bean Mexican Chili
(Serves 2-3, 300-200 calories each, no side included)

A few sprays of olive oil
1 fat garlic clove, finely chopped
1 medium onion, about 150g, finely chopped
1 carrot, peeled and finely diced
1 large celery stalk, finely chopped
1 red chilli, deseeded and finely chopped
1 tbsp tomato purée
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1 cinnamon stick
1 tsp smoked paprika (I love the stuff! Used 1 tbsp instead!)
1 tsp soy sauce
400g chopped tomatoes
1 red pepper, diced
100g soaked black eyed beans
120g spoaked kidney beans
100g soaked borlotti beans
Salt and pepper to taste

You can serve this with bread, rice, potatoes, or other things, or perhaps top it with a little cheese!

- Start by spraying a medium large pot with oil and frying the garlic and onion, before adding the carrot, celery, and chili.

- Stir for a few minutes, before adding the purée and seasoning, along with the soy sauce, bay leaf, cinnamon stick, chopped tomatoes and pepper. Let this simmer for ten minutes before adding the beans.

- Now, add the beans, season with salt and pepper to taste, cover the pan with a lid and let it sit for 40 minutes, up to an hour, stirring every 10-15 minutes. Serve with whatever you want to serve it with. Leftovers are perfect for lunch the next day, perhaps over a baked potato or in a pita bread?


Original source:
http://www.bbcgoodfood.com/recipes/477649/three-bean-mexican-chilli

- Jules

Black Bean Chilli

It's the day after our Tarantino-Theme-Tune flatwarming party and I'm going to have a rather chilled out Saturday afternoon I think. I reckon I'll take my sister for a wee adventure in Glasgow, getting some good foor to munch, and simply relaaaax, mmm...
The party last night was really good, and it was so nice to see everyone there, some even dressed up! I went as the crazy nurse, from Kill Bill, it's tricky finding proper costumes for these events out in the world!

Here's what one of our friends drew for us, how amazing is that?! Definitely going to put it up on the wall in the very near future *grins*


PS. Those are not my hands, I was the photographer! Could have done a better job come to think of it!

There are still a few recipes that I have still to post that I have made over the last week, and here's the next recipe for you!

I wanted to try and make a vegetarian chilli, and when I used the original recipe, it didn't quiiiiite hit the spot. I had to make a few adjustments, adding a little balsamic glaze and a few spices, and it was saved! Not to mentioned once the topping was in place too, scrumptious. The ingredient list might seem a bit intimidating, but it's mainly spices that you would store in your cupboard anyway, especially if you've made chilli before. So what are you waiting for? Give it a go!

Black Bean Chilli
(Serves 4, about 270 calories each - topping excluded)



200 g black beans soaked overnight, should give about 250 g (can use 400g can of soaked black beans instead)
1 1/2 tbsp sunflower oil
4 cloves of garlic, finely chopped
2 large onions, chopped
3 tbsp mild chilli powder
3 tbsp cumin
3-4 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp smoked paprika
1 tbsp paprika powder
Salt and pepper to taste
1 tbsp balsamic glaze
1 tbsp onion powder
2 x 400g cans chopped tomatoes

Optional toppings (which is a MUST by the way!):
Crumbled feta, chopped spring onions, sliced radishes, avocado chunks, soured cream, cheese, rice etc.
I choose to serve it with chopped spring onions, soured cream and a little cheese. You can marinade this under the grill for a couple of hours in the oven once you've plated it up.

- Have the olive oil in a large pot with the garlic and onions, fry them for about five minutes before adding chilli powder and cumin. Cook for a few more minutes before adding chopped tomatoes followed by everything else. Leave it on medium heat and let it simmer away for at least half an hour, stirring occasionally.

- Make sure the beans are cooked properly before dividing the chilli between bowls and topping with your favourite toppings. This would also be delicious poured over a baked potato, just imagine!

Original source:
http://www.bbcgoodfood.com/recipes/236609/black-bean-chilli

- Jules

Mexican Gingerbread Biscuits

Earlier this week, I came across this great Norwegian website that has recipes for all kinds of cakes, biscuits, and baked treats. A recipe that caught my eye was this one here that is said to be a remedy for curing colds. Take a look at the ingredients, and you might see why!

PS. The dough needs to cool in the fridge overnight, so it's not for the impatient patients! (Oh the pun *cringe*)

Mexican Gingerbread Biscuits
(This recipe makes plenty of fiery bits of goodness)

100 g light butter
100 g honey
200 g brown sugar
100 g crème fraîche
500 g plain flour
1 tsp ground ginger
2 tsp ground black pepper
4 tsp cayenne pepper
1 tsp Tabasco
3 tsp ground cinnamon
1 tsp baking powder

- Mix the honey, sugar and butter in a small casserole. Heat up until the sugar has dissolved, and leave to cool for a little while (I poured the mix into a baking bowl in the sink with some cold water for about 5 minutes).

- Add the crème fraîche, mix well before stirring in the flour, spices and baking powder. Knead well and set in the refrigerator to cool overnight.

- THE NEXT DAY: Set the oven to 175°C.

- Knead the dough a little to soften it, and roll out so it's about 3-4 mm thick. Cut out shapes, and put on a tray clad with baking paper. Originally the biscuits are cupposed to be shaped as stars, moons and guns, however I didn't have all three of them, only stars...So I replaced the last two with hearts, moose, foxes, snails and other little creatures! I think this makes for a jollier collection of biscuits, for sure!

- Place the tray in the middle of the oven and bake for 8-10 minutes, until the biscuits start to turn golden. Leave to cool before attacking them with some icing!

Icing:
As for the icing, I did it the quickest and easiest way, mixing icing sugar with water and cocoa powder for the brown frosting, and icing sugar with lemon juice, vanilla essence and a few drops of water for the white icing.
I would recommend melting some chocolate instead though, if you have a little more time on your hands, mmm chocolate!

Original source:
http://www.kakemonsen.no/sider/vis.asp?id=1363

- Jules

Tex-Mex Lentil & Chipotle Soup

The days of Summer rain has ceased to come as a surprise to me. And so today, I thought I would make a warming soup of one kind or the other. Looking through my notes, this one caught my attention, and here you have it!

Tex-Mex Lentil & Chipotle Soup
(Serves 3, 160 calories each - soup only)

(Note, picture was taken before I remembered to use the stick blender!)

2 onions, chopped
1 carrot, peeled and grated
1 stalk celery, finely chopped
2 green chillies, finely chopped
1 tbsp olive oil
2 tsp chipotle paste
1/2 tsp cumin
75g red lentils
400g chopped tomatoes

To serve:
Sour cream, Tabasco sauce and tortilla chips

- Pour the oil into a medium pot, and soften the onion, carrot, celery and chilli. This should take about 5-10 minutes.

- Add the chipotle paste and cumin. Cook for a minute before tipping in the lentils, tomatoes and a can-full of water (400ml). Simmer for 30 minutes, until the lentils have softened. Season to taste.

-Whizz the soup with a stick blender until it has got a smooth and rich texture.

- Season and serve with a dollop of sour cream, a splash of Tabasco and tortilla chips on the side - sorted!

Source link: http://www.bbcgoodfood.com/recipes/1144644/tex-mex-lentil-and-chipotle-soup

-Julie