Huevos rancheros with black beans and chipotle salsa

August 26, 2018 Belinda

Here’s a really super-tasty breakfast to make on a Sunday when you have time to indulge the senses! From the food blog, Spoonforkbacon.

Screen Shot 2018-08-26 at 11.14.10 AM

Makes 3

Chipotle salsa:
2 tbsp extra virgin olive oil
1/2 small onion, finely diced
2 garlic cloves, minced
1 (15 oz) can finely diced tomatoes, drained
3 chipotle chiles in adobe, minced
2 tbsp minced cilantro
1 lime, juiced
salt and pepper to taste
3 corn tortillas, lightly charred and warmed
1 1/2 cups canned black beans, drained and warmed
3 fried eggs

garnish/toppings:
crumbled queso fresco
very thinly sliced iceberg lettuce
cilantro
hot sauce
lime wedges

For the salsa: Pour the oil into a skillet and place over medium-high heat. Add the onion and garlic and sauté for 2 to 3 minutes. Add the tomatoes and minced chipotles and continue to sauté for an additional 2 to 3 minutes.
Season with salt and pepper and remove from heat.
Stir in the cilantro and lime juice and set aside to cool.

To assemble: Place the corn tortillas onto a platter and top with a little bit of salsa. Top the salsa with black beans and some more salsa. Top each tortilla with a fried egg, followed by more salsa. Season with salt and pepper.
Finish each huevos rancheros with crumbled queso fresco, thinly sliced iceberg, cilantro, hot sauce, and lime wedges.
Serve immediately.

Thai meatball coconut curry

July 28, 2015September 13, 2018 Belinda

What could be better than the comfort of meat balls surrounded by Thai flavors and swimming in coconut broth? Very little, if you ask me. I am sharing this recipe from “Delicious” magazine as there is nothing I would do to tweak it.You can freeze half of this for another time, which is perfect!

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Serves 4
3 tbsp olive oil
2 red bell peppers, sliced
4 to 5 tbsp Penang curry paste (You can use Thai kitchen Penang curry paste, if available)
2 x 14 oz cans coconut milk (Use sugar-free brands)
1 each large red and green chilli pepper, de-seeded and finely shredded
6 scallions, (spring onions) thinly sliced
2 lemongrass stalks, tough outer leaves removed and inner leaves finely diced
Juice of 2 limes, plus lime wedges to serve
5 to 6 oz ground almonds
(Steamed rice, optional)

For the meatballs
2lbs ground pork
5 scallions, finely diced
1 large red chilli, deseeded and finely diced
2 lemongrass stalks, tough outer leaves removed, inner leaves finely diced
good bunch of cilantro, leaves finely chopped
1 1/2 to 2 inch piece of ginger, grated
grated zest and juice of 2 limes
1 medium free range, organic egg

In a large bowl mix the ingredients for the meat balls. Season and with wet hands, form into about 40 walnut-sized balls. Put on a large plate and chill for 15 minutes or until needed.

Heat 2 tbsp of the oil in a large, deep frying pan, add the meatballs in 2 batches and fry for 10 minutes until cooked through and browned. Remove and set aside.

In the same pan, heat the remaining olive oil, add the peppers and fry for 2 minutes until softened, then add the curry paste and cook for 1 minute.
Stir in the coconut milk, chillies,scallions, lemongrass and lime juice. Gently simmer for a few minutes then add the almonds and cook for a few minutes to warm through (add a little water or chicken broth if the curry sauce seems too thick)

Add the meatballs to the curry sauce and heat through. Divide half the curry among 4 serving bowls, sprinkle with cilantro leaves and serve with rice and lime wedges.

** Cool the remaining curry and spoon into a freezerproof container. Seal and freeze for up to 3 months.
Thaw overnight in the fridge, then transfer to a saucepan and heat until the sauce and meatballs are piping hot.

Do-ahead · Meat · Pasta

Chipotle chile mac and cheese with bacon!

October 14, 2014September 7, 2022 Belinda

I think this would be one of my “desert island’ dishes. Put everything down and make it NOW!

8 oz bacon rashers
1lb Cavatappi pasta
1/2 cup unsalted butter
1/2 cup flour
2 1/2 cups 2% (or low fat) milk
1/2 cup half and half
3 cups grated cheddar cheese, divided. (It’s nice to use a blend of half mild and half sharp cheddar)
4 slices American cheese (I never thought I would ever put this sort of cheese in a dish! LOL)
3 chipotle peppers in adobo sauce, chopped
2 tbsp adobo sauce (from the chipotle pepper can)
3 oz BBQ potato chips, crumbled

Cook the bacon in a large skillet until crispy, about 10 minutes. Transfer it to a paper towel-lined plate to drain. When it’s cool, crumble the bacon into small pieces and set aside.
Cook the cavatappi pasta in boiling, salted water for about 6 minutes. It should be al dente. Strain the pasta and run it under cold water to stop the cooking and prevent it from sticking.
Preheat the oven to 400 F

Now to the cheese sauce.
Melt the butter in a large saucepan over medium heat. When melted, whisk in the flour. Whisking constantly, allow the mixture to cook gently for about 3 minutes, until golden and bubbly. Slowly add the milk and half and half and allow it to simmer, whisking constantly until thickened. This can take some time, say, 8 to 10 minutes until it can coat the back of a spoon.
Reduce the heat to low and slowly mix in 2 cups of the cheddar cheese and the American cheese.
When all the cheese is incorporated, mix in the chopped chiotles, adobo sauce and crumbled bacon.
Add the cavatappi pasta to the cheese sauce and mix until the pasta is well coated.
Pour the mac and cheese into a baking dish and top it with the remaining grated cheddar and the crumbled BBQ potato chips.
Transfer the dish to the oven and bake for 20 to 30 minutes until all the cheese is melted and it’s bubbly and golden.
ENJOY!

Asian flavors · Do-ahead · Gluten Free · Poultry

Malaysian Chicken

October 19, 2013September 9, 2022 Belinda

I am a sucker for Malaysian and Indonesian food so this is right up my street. The creaminess of the coconut milk, the complex citrus flavors of the lemon grass and Kaffir lime leaf and the moist, falling off the bone chicken.
What more could you want and it’s easy too.

Serves 4

Vegetable or groundnut oil
1 chopped onion
8 organic chicken thighs
3 medium-hot red chilies
3 garlic cloves
1 tbsp grated fresh ginger
1 lemongrass stalk
1/2 tsp turmeric
1 cinnamon stick
2 star anise
5 Kaffir lime leaves, sliced very finely
14 fl oz coconut milk ( or 1 can )
fish sauce
3 1/2 fl oz chicken stock
2 tsp soft brown sugar or palm sugar
wedges of lime

Heat a little vegetable oil in a frying pan and fry the 8 chicken thighs, skin-side down until the skin is crisp and golden.
Remove the chicken and set aside.

Whizz the chopped onion, garlic cloves, chilies, lemon grass stalk, outer leaves removed and inner core sliced, 1 tbsp grated ginger and a good glug of oil in the food processor.
Fry this paste in the same pan over a medium heat for 2 minutes, add the turmeric, cinnamon stick, 2 star anise and the finely sliced Kaffir lime leaves, then fry for 3 minutes.

Stir in the tin of coconut milk and chicken stock, sit the chicken thighs in the pan, skin-side up and simmer for about 20 minutes until the chicken is just cooked through and the sauce is reduced.

If for some reason the dish has too much liquid and it’s too thin, take out the chicken and turn the heat up to reduce the sauce, stirring, then put back the chicken thighs when the sauce has reduced and is thicker. This also increases the intensity of the sauce.

Add the 2 tsp of sugar and a dash of fish sauce.
Serve with the lime wedges to squeeze over before eating.

Serve with white rice.

Do-ahead · Gluten Free · Poultry · Soup

Slow cooker Chicken Enchilada Soup

December 6, 2012September 9, 2022 Belinda

This is a pretty low calorie comfort soup and you can leave it to “do it’s thing” for several hours.
I just love weather that asks for soups and stews!

Serves 6 260 calories per serving

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken broth
8 oz can tomato sauce (or more to taste)
1 to 2 tsp chipotle chili in adobo sauce (or more if you can take more heat)
1/4 cup chopped cilantro, and more for the garnish
15 oz can of black beans, rinsed and drained
14.5 oz can petite diced tomatoes,
2 cups frozen corn (or tinned sweet corn niblets, drained)
1 tsp cumin (I use roasted ground cumin)
1/2 tsp dried oregano
1lb boneless, skinless chicken breasts, or if you prefer, chicken thighs
1/4 cup chopped scallions, for topping
3/4 cup shredded sharp cheddar cheese, for topping
fat free sour cream, optional

Heat the oil in a saucepan over medium-low heat.
Add onion and garlic and saute for about 5 mins, till soft
Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to the boil
Add the cilantro and remove from the heat.
Pour into a slow cooker (crock pot)

To the slow cooker, add the drained beans, diced tomatoes, corn, cumin, oregano and stir.
Add the chicken, cover and cook on low heat for 4 to 6 hours.

Remove the chicken and shred with two forks.
Add the chicken back to the soup and season again with salt and more cumin, to taste

Serve in bowls and top with sour cream, cheese, cilantro and scallions.

If you’re not too worried about the low calorie aspect of this soup, it is divine with sliced avocado and crushed tortilla chips on top!!

Asian flavors · Beverage · Do-ahead · Gluten Free · Vegan

Fresh ginger ale with lemongrass

August 31, 2011September 9, 2022 Belinda1 Comment

This is a ginger ale for grown-ups, a spicy, not-too-sweet, ultra refreshing drink that combines fresh ginger, lemongrass and chilies in a way you’ve probably never had them.
It makes 1 quart of syrup, enough to make at least 10 glasses. The syrup keeps for weeks, refrigerated

Thanks to Jean-Georges Vongerichten.

1lb fresh ginger root, unpeeled and cut into small dice
2 stalks lemon grass, trimmed and roughly chopped
2 small chilies, stems removed
1 1/2 cups white sugar
soda water
lime wedges

Combine the ginger, lemongrass and chilies in a food processor and process until minced, stopping the machine periodically and scraping down the sides, if necessary.

Place the puree in a saucepan with the sugar and 1 quart water. Bring to the boil over high heat, then reduce the heat to medium and simmer for about 15 minutes.
Turn off the heat. Cool, then strain and chill.

To serve, place about 1/4 cup of the syrup in a glass full of ice. Fill with soda water, taste and add more syrup if you like. Garnish with a lime wedge, then serve

Appetizer Vegetarian · Appetizers · Gluten Free

Roasted butternut squash with sweet spices,tahini, lime and green chili

July 14, 2011February 8, 2016 Belinda

This is the most amazing mouthful of flavors! A great way to start a meal. Make sure you serve it cold and follow it with a light main course.
Thanks to chef “Yotam Ottolenghi”

Serves 4-6

2 whole limes
4 tbsp olive oil
1 medium butternut squash (about 1 3/4 lbs to 2lbs)
2 tbsp cardamon pods
1 tsp ground allspice
4 oz Greek-style yoghurt
1 oz tahini paste
1 tbsp lime juice
1 green chilli, finely sliced,
a good handful picked cilantro leaves
sea salt to taste

Preheat the oven to 400 degrees. Trim off the limes’ tops and tails using a small sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following it’s natural curves, to remove the skin and white pith.
Quarter the limes from the top to bottom and cut each quarter into thin slices. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tbsp of the olive, stir and set aside.

Next, cut the butternut in half lengthwise scoop out the seeds and discard. Cut each half in half,and then into 1 cm thick slices, cutting away the peel and lay them out on a large baking sheet lined with greaseproof paper.

Place the cardamon pods in a mortar and pestle and work with a pestle to get the seeds out of the pods.
Discard the pods and work the seeds to a rough powder.
Transfer to a small bowl, add the allspice and the remaining 3 tbsp of oil, stir well and brush this mixture over the butternut slices.
Sprinkle over a little salt and place in the oven for 15-20 minutes or until tender when tested with the point of a knife.
Remove from the oven and set aside to cool.

Meanwhile, whisk together the yoghurt, tahini, lime juice, 2 tbsp of water and a pinch of salt. The sauce should be thick but runny enough to pour; add more water , if necessary.

To serve, arrange the cooled butternut slices on a serving platter (I prefer individual dishes as it’s neater and prettier) and drizzle with the yoghurt sauce.
Spoon over the lime slices and their juices and scatter the chilli slices over the top.
Garnish with the cilantro and serve.