I think I’ve mentioned this before, but I somehow ended up marrying a man who hates soup. I know! I mean, I love soup in all forms and all its glory. From chicken noodle to ramen to country vegetable, you’ll be hard pressed to find a week this time of year where I don’t whip up a bowl and slurp away to my heart’s content. I love it because it’s warming, I love it because it’s easy (…and – I’m just throwing it out there – it kind of helps that it usually comes with a hulking chunk of crusty bread). But according to Sunny, it’s not food, it’s (get this…)SUSTENANCE. Apparently it’s boring. It’s bland. It’s… bleughhh (whatever that means). You get the point.
So I kind of made it my mission this Autumn to find a soup that he will eat, so that I can eat more of the stuff (win-win, right?). And I think I’ve found it! We’re both big fans of Mexican Food, it’s our weekly jam; Burrito Bowls, Quesadillas, Chilli con no Carne (Quorn Mince, yo; it’s brilliant) are foods we can definitely agree on. He loves the beans and the smoky chipotle heat, I love the tomato and pepper based sauces and – let’s be honest – all the cheese. So I thought, why not throw all that (minus the cheese) into soup form? And that’s exactly what I did. Roasted tomatoes and peppers, chipotle chilli paste and coconut milk make up the stew, while the added onions, borlotti beans and butter beans bring in a little texture. It doesn’t look like much, but it’s absolutely delicious (and vegan friendly) – and best of all? The hubs totally agrees. Boo-ya. 😉
Creamy Mexican Red Pepper and Bean Stew
So good you’ll want seconds…
1 red romano pepper, chopped
250g mixed baby tomatoes, sliced
1 white onion, diced
1 can of butter beans
1 can of borlotti beans
good glug of olive oil
2 tbsp chipotle chilli paste
1 tsp garlic paste
1 tbsp smoked paprika
1 tsp ground coriander
1 tsp chilli flakes
1tsp barbecue sauce(oh yes…)
1 can of coconut milk
salt and pepper to taste
sour cream to serve
fresh coriander to garnish
Set your oven to 180C. Throw the chopped red pepper and sliced tomatoes into an oven proof dish with 1 tbsp of the chipotle chilli paste, season with black pepper and then roast for 30 minutes.
Pop a deep cooking pot on the hob on a medium heat with some oil. Fry up the garlic paste and 1 tbsp of the chipotle chilli paste with the diced onion – until translucent.
Pour in the roasted pepper and tomatoes, then add the paprika, coriander and barbecue sauce. Stir until well-combined. Pour in the butter and borlotti beans, and then the coconut milk and water. Stir well to combine.
Crank up the heat and allow the stew to boil. Pop on a lid, turn the head down and allow the stew to simmer for about 20 minutes – stirring occasionally.
Season, then serve with fresh sour cream and chopped, fresh coriander. Yum!
You can watch a video of me making this soup over on IGTV. Have a lovely week everyone – keep warm! 🙂
“Ten Minutes to Get Out The Door” Breakfasts Wrapped. Phew.
Happy September! Can you believe it? Tell you what – and brace yourselves because on the list of unpopular opinions this one’s right up there – I’m so relieved that it’s September. I mean, who the hell would take the September chill over those sticky (or soggy, this is Wales after all…) August afternoons? Me, that’s who. I’ve always loved that fresh September air; there’s something really exciting about that seasonal shift and the whole “back to school” vibe that swings around this time of year. I’ve got plans, man. This year though, I’m just feeling relieved that the summer’s over; I ended up having to take a bit of a break from everything due to some health stuff that’s been going on in the background (you’re probably wondering why I spontaneously dropped off the planet at the start of July, well, tada!). I’m fine now, and I might tell you a bit more about what’s been happening soon, but right now I can’t wait to just pack Summer away with my flip flops, move onto Autumn and get back to shoving a weekly helping of food porn in your face. 😉
Speaking of which, I don’t know about you but I could eat Mexican Food every day of the week, any time of the day – including for breakfast. If you’ve never tried Huevos Rancheros before, it’s basically a “Rancher’s Breakfast” of fried eggs, spiced tomatoes, peppers and onions all served up on a tortilla with a hefty helping of refried beans and sometimes a few breakfast potatoes. Yum. I LOVE it; I first tried it out in Arizona before I’d really got a taste for Mexican food and just fell in love with the flavours. Plus, anything with fried eggs is good in my book. Nowadays I like making it at home for brunch on the weekend, but it’s just too much faff for the middle of the week when I’m rushing out the door. Except *drum-roll please* when it’s in wrap form. These Huevos Rancheros Wraps involve a little prep ahead of time, but once they’ve been made up they’ll keep in the freezer or the fridge until you’re ready to heat them up, scoff and go. The only thing they’re missing from the usual list of ingredients are the fried eggs which I’ve swapped out for a smoked paprika omelette. Obviously I’d prefer them fried, but I’m not about getting runny egg all down my outfit just as I’m heading out the door. No thanks.
“On The Go” Huevos Rancheros Wraps (makes 6)
400g potatoes, skinned, diced, boiled (until soft but still formed) and drained
1 white onion, diced
200g roasted red peppers, diced
50g fresh coriander, chopped
1 tbsp hot sauce (Let’s be honest, it’s got to be Cholula!)
100g of finely grated cheese (Cheddar works, but Manchego rocks)
A good, non-stick frying pan – lightly greased with a little olive oil
6 sheets of foil to wrap
1 large avocado blended with sour cream
In a large bowl, mix together the diced potatoes, onions, red peppers, coriander, hot sauce, chipotle paste, tomato paste and salt – then mix until everything’s coated and well-combined.
Get your production line set up! In a fresh bowl, whisk together the eggs and smoked paprika and get your frying pan greased and on the hob on a medium heat. Pile up your tortillas, then heat up the refried beans as per the pack instructions – pouring them into a bowl. On the other side of the hob, have your foil sheets ready to wrap.
Pour a little (1/6th) of the egg mix into your frying pan and swirl it around to coat it (as you would if you were making an omelette). Scatter a couple spoonfuls of the filling mix on top, then leave to cook for a minute. Spread one side of one tortilla wrap with some of the refried beans, then place it face down on top of the egg and filling – press until it sticks.
Flip the tortilla in the pan so that the egg side’s on top, then sprinkle with cheese. Slide the tortilla out of the pan and onto a foil sheet, then wrap it! Make sure not to let the tortilla cook for too long otherwise it’ll be way too crispy to wrap!
Leave the wraps to cool, then store in the fridge or the freezer until you’re ready to heat them up and eat them (make sure to remove the foil if you’re planning on using the microwave!)
Garnish with the Avocado Cream and some extra hot sauce, then scoff! 🙂
Hey there Monday, here we go again! So come on then, hands up; who hit the snooze button a few too many times this morning? Did you have that sudden panic roll out of bed when you realised how late it was? Did you fog your hair with dry shampoo because you didn’t have time for a shower? Did you leave a cold cup of tea on the kitchen counter and decide to skip breakfast?
We’ve all had one of those mornings. So, here’s something to keep in the bottom drawer of your freezer for next time! I love making these Breakfast Burritos when I’ve got a bit of time on the weekend. You can put whatever you like inside them, then just wrap them in foil and freeze them for the next time you need breakfast on the go! Just take off the wrapping and whack them in the microwave for five minutes with a cup of water (nifty trick to keep the tortilla nice and soft 😉 ). Boom.
Veggie Breakfast Burritos (with Halloumi)
6 Large Tortilla Wraps
1 Large diced Baking Potato
1 Diced Red Romano Pepper
150g Mexican Beans Mix
1 Tin of Chopped Tomatos
1 Block of Halloumi, diced
50g Chopped Coriander
50g Smoked Paprika
Your favourite grated cheese
Butter to grease
Salt and Pepper to taste
Boil up the potatoes in salted water until they’re just on the cusp of softening (about 15 minutes), then drain.
Add the potatoes, pepper, tomatoes, beans and halloumi into a large saucepan. Fry on a medium heat with paprika and a little butter for about half an hour until all the flavours have combined, then stir in the chopped coriander and remove from the heat.
In a separate pan, whisk together the milk and eggs with a little butter, then scramble! Stir into the cooked burrito mix, along with the grated cheese and then share equally between your six tortillas.
I like to wrap them in foil and then freeze or refrigerate them until I’m ready to eat them. You can heat them up in the oven in around 30 minutes if you’ve got time, or remove the foil and blitz in the microwave.
Can you believe it’s June already? Yikes! Have a great week, whatever you’re up to! 🙂
I used to say that if I ever had to pick one type of food to eat for the rest of my life it would – hands down – be Italian food, and while I’m sure I’ll never fall out of love with pizza and pasta, Mexican Food has been slowly settling the score. I’d eat it for breakfast (Huevos Rancheros and Breakfast Burritos, yo), lunch and dinner – and I’ve got my go-to Quesadilla and Nachos recipes down. But sometimes it’s nice to mix things up.
On honeymoon in Florida, I tried the most amazing Mahi-Mahi Fish Tacos and have been trying to recreate the recipe ever since. Unfortunately, Mahi-Mahi isn’t exactly a regular down the fish aisle at Tescos, so I used good old bog-standard cod instead 🙂
Fish Tacos (for two)
Two fresh boneless cod loins
4 Tortilla Wraps
Fahita Seasoning (usually a mix of Paprika and Cayenne Pepper – but packet seasoning is fine)
1 Red and 1 yellow bell pepper
A mix of applewood smoked and chedder cheeses
Cholula (or any other hot sauce you fancy)
Mexican rice and salad to serve
Rub each loin with the fahita seasoning and then parcel up in a lightly oiled piece of foil. Cook in the oven for 20 minutes on 180°.
While the cod is cooking, prepare your tacos. Slice up the peppers and then scorch in a pan. Griddle each tortilla wrap on both sides until soft, then spread with sour cream, salsa and cheese, scattering over the cooked peppers.
Once the cod is cooked, slice the flakes and share between the tacos. Fold each taco to seal, then return to oven for 5 minutes to finish. Drizzle with hot sauce.