I am living in post-holiday denial. Our bags are unpacked, the washing is done, the fridge has been replenished. But I am still humming the holiday rhythm of lazy coffees, lunches with a view and no housework. A reality check tomorrow is inevitable. Until then, we shall have nachos and chocolate ice cream for dinner and pretend we have spent the day by the beach.
- 1 small onion, finely diced
- 4 garlic cloves, finely diced
- 1 red capsicum, chopped
- 2 celery sticks, chopped
- smoked paprika, to taste
- 1tb chipotle in adobo sauce (don’t fret if you don’t have this)*
- 1 tin chopped/crushed tomatoes
- 1 tin kidney beans, drained, rinsed
- 1 tin refried beans
Saute the onion in some olive oil until soft. Add the garlic, capsicum, celery and paprika and continue cooking until soft and fragrant. Add the adobo chilli sauce if you have it. Add the tinned tomatoes, fill the empty tin with water and add that too. Add the beans and stir well. Season to taste and cook while stirring over a simmer until it thickens slightly.
Serves 6 with whatever trimmings you like.
I like our nachos spooned over sweet potato chips, baked tortilla pieces or decent bought corn chips. A light scattering of cheese, melted, and topped with guacamole, home made tomato salsa and some thick yoghurt is perfect. The nacho mix freezes well and makes the easiest, quickest meal in a flash.
*tinned chipotles chilis come in a rich, smoky sauce. This adobo sauce has much less heat than the chili but still imparts the fantastic spiced, smoky flavour of the chipotle. I use half chopped chipotle and half sauce to give the heat and flavour I like but adjust this as you wish.
I do a bake of some sort every couple of weeks. I love the simplicity of a “one bowl & bake” dinner and the resulting ready-made lunch for the next day. Pasta and rice are obvious choices for this dish but I used quinoa for our dinner last week. You could just as easily use brown rice, freekeh or couscous. Don’t have ricotta? Use sour cream or cream cheese instead. Some bacon, anchovies or chorizo sauteed with the mushrooms would be delicious if you choose. Like most of my recipes, this one is so easily adapted to what you have in your fridge or cupboard so make this meal work for you.
mushroom ricotta quinoa bake
- 2c cooked quinoa (from about 1c raw)
- 300g button mushrooms, sliced
- 4 cloves garlic, crushed
- 4 sprigs lemon thyme (or chopped parsley or basil)
- 1 zucchini, grated
- 2 big handfuls kale or spinach
- 1c frozen peas
- handful of olives
- 250g ricotta
- 2 eggs
- about 1/3c grated parmesan (or cheddar)
- salt and pepper
Preheat your oven to 180’c. Saute the mushrooms on high heat in some olive oil until golden and cooked through. Add the garlic, thyme and zucchini and cook until aromatic. Season well. Throw in the spinach and peas and stir over the heat until the spinach is wilted and peas are hot. Tip this mushroom mix into a large bowl and add the cooked quinoa and the olives. Leave to cool a little and adjust the seasoning. Whisk the ricotta and eggs together and add to the quinoa mixture. Mix until combined. Place mix into a 20cm baking dish, sprinkle with 2 pinches of parmesan and cover with foil. Bake for 30 minutes, remove foil and bake for another 15-20 minutes. Serve sprinkled with the remaining parmesan and crisp green salad. We enjoyed this bake all warm and cheesy for dinner and then the next day with hot smoked salmon and a lemon mustard vinaigrette.
There is such comfort to be found in cold-weather cooking. Creamy porridge, hot soups, hearty stews and warm bread attain medicinal status when it is cold outside. But just as soothing, in my mind, is the way we cook in winter. We take the time needed . We braise slowly, simmer gently, roast until meat falls off the bone and vegetables caramelise.
What to do then, when warming comfort food is needed and time is short? Reach for those root vegetables that you would normally roast and grate them instead. Parsnips make truly delicious fritters – creamy and nutty on the inside and golden brown on the outside. Serve them with avocado and roast tomatoes, prosciutto and a dollop of creme fraiche or hot smoked salmon and aioli.
This lovely recipe is from a blog called “Seasonal Ontario Food”. These pancakes are so delicious that I suggest this recipe makes only enough for a quick breakfast or lunch for 2 or 3 people. The mix can be made the night before.
Parsnip Buttermilk Pancakes
- 1.5 c loosely packed finely grated parsnip (2 large or 3 small parsnips)
- 1/4c wholemeal flour (I used spelt)
- 1/2 tsp salt flakes
- black pepper
- 1 egg
- 1/4c buttermilk (OR 1/4c milk and 5ml apple cider vinegar)
Mix the parsnip, flour and seasoning in a bowl so that the flour is evenly dispersed. Make a well in the middle of the parsnip. Add the egg and the buttermilk and mix them and the parsnip with a fork until combined. Cook in a hot pan in a little olive oil until each side is golden brown. Place the cooked pancakes on paper towel to absorb any excess oil. Makes 8 pancakes.
Cauliflower pizza is the pizza you have when you’re not having pizza. Because, let’s be honest, it doesn’t bear much more than a passing resemblance to a thin and crispy margarita. It does, however, deserve to be appreciated for its own deliciousness.
A cauliflower pizza carries your favourite toppings beautifully and offers a rich, golden base, crispy around the edges. And if you are trying to eat more vegetables or get your wee ones to eat them, this is the perfect nutrient-dense meal for a quick week-night dinner. The base can be mixed the night before, ready to be baked when you get home from a busy day.
Makes 2 large single-serve pizzas.
- 260g (2c) riced cauliflower, cooked, cooled
- 60g ( ½c) almond meal
- 15g ( ¼c) nutritional yeast flakes or ¼ c grated parmesan
- 1 egg
- fresh thyme leaves or dried oregano
- salt flakes and black pepper
Combine all ingredients in a bowl and mix well. Spread out into 2 circles approx. 16cm diameter. Bake in an oven at 200’C for 20-30 minutes until golden brown. Top with desired toppings and place back in the oven to heat through, another 5 or 10 minutes.
My favourite toppings? Per pizza – 2tsp tomato paste, roast eggplant, Sicilian olives, marinated mushrooms or red capsicum, anchovies, feta.