Hello to the three-hundred and something viewers of my blog whom I hope came back for more, and are thus reading this post!
Even though I just may be apologizing to myself at the moment, I still want to say that the lack of recipes isn't only affecting any viewers of this blog but my project too, and thus my grade.
So even though I have justifiable excuses for most of the times, I still could've managed my time better, which is like the only thing the IB talks about.
Anyhow, I did re-decorate my room for the first time in FIVE YEARS, holy moly. That was a huge project which is actually ongoing, aside from painting my room and deciding on all my possessions (donating, selling or keeping), I still need a wardrobe, some racks, lamps and such.
That was always my big project of the Winter Break, I just didn't know at what cost.
But I did cook today, as sort of an introduction to school again, since this is a school project, and surprisingly, here I am posting the very same day! (Probably because I have a ton of other projects I was supposed to do but didn't and now it is easier if I get this out of the way first)
This is what I came up with:
I think this close-up thing is becoming a tradition:
This is actually a super quick meal if you have a big kitchen and lots of pots and pans, I don't so I was constantly washing and missing the experience. This meal is so filling yet so good for your pained stomach after the abusive holidays, an amazing recipe that will last you several days.
If you want to achieve the meal above, just follow this recipe:
Ingredients out * Oven at 200C/400F/gas 6 * Food processor (bowl blade) * Lidded casserole pan, high heat * Stick blender
Serves 4, 749 calories
Ingredients
Chilli&rice
1 dried smoked chipotle or ancho chili
1/2 a fresh red chili
1 red onion
1 tsp sweet smoked paprika
1/2 tsp cumin seeds
1-2 garlic cloves
1 big bunch of fresh coriander
olive oil
2 mixed-color peppers
1 x 400g tin of chickpeas
1 x 400g tin of black beans
700g passata
1 x 250g pack of cooked mixed long grain and wild rice
Salad
4 small corn tortilla wraps
2 ripe avocados
3 heaped tbsp fat-free natural yoghurt, plus extra to serve
2 limes
1 romaine lettuce
1/2 cucumber
1 fresh red chili
1 handful of ripe cherry tomatoes
Start cooking
Put the chilies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine. Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on. Fold the tortillas in half, slice into 0,5 cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.
Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky. Check and adjust the seasoning of the chilli, leave the lid off. Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl. Scoop and dot over curl of avocado. Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top.
Make a well in the middle of the chilli, and tip in the rice, then pop the lid on for the last few minutes to warm the rice through. Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together. Serve with dollops of yoghurt.
Even though I just may be apologizing to myself at the moment, I still want to say that the lack of recipes isn't only affecting any viewers of this blog but my project too, and thus my grade.
So even though I have justifiable excuses for most of the times, I still could've managed my time better, which is like the only thing the IB talks about.
Anyhow, I did re-decorate my room for the first time in FIVE YEARS, holy moly. That was a huge project which is actually ongoing, aside from painting my room and deciding on all my possessions (donating, selling or keeping), I still need a wardrobe, some racks, lamps and such.
That was always my big project of the Winter Break, I just didn't know at what cost.
But I did cook today, as sort of an introduction to school again, since this is a school project, and surprisingly, here I am posting the very same day! (Probably because I have a ton of other projects I was supposed to do but didn't and now it is easier if I get this out of the way first)
This is what I came up with:
I was actually planning on doing the ricotta fritters but that seemed as more of a week-day recipe and not something that would fill up four adults.
So having in mind the products I had at home, I searched for something that would do the deed. And other than having to pop out for some veggies for the salad, I was set!
I started off by soaking my dried chickpeas in water the night before (overnight), but only because my mom went crazy and started buying bio grains which are packaged dry. If you are lucky and have them in a can, go right ahead with the recipe.
The next day (today), I started off by cooking the rice.
Jamie uses pre-cooked rice, I am not as lucky to live in a country where you can purchase that so I had to bear with mine.
While that was cooking off for about half an hour, I whizzed my base in the processor.
By that I mean the chili, red onion, paprika, cumin seeds, garlic and coriander stalks.
I whizzed until it was a paste and then set it into a large casserole pan. Keep in mind you need a really large one, because after the beans and chickpeas you still have 700g of passata, so don't fool yourself. Just a little extra to wash!
I "roasted" that for a bit and then added my chopped up peppers: decide how you like to eat them in a chilli because that is how they are going to stay. If you don't like coming across big chunky pieces, chop it right up and then add!
After this, the drained chickpeas and beans went in. After emptying the huge amount of passata, I added salt and pepper and popped the lid on.
While that was on medium heat, I prepared the salad ingredients. I washed and chopped the lettuce, cucumber and tomatoes, and de-seeded the avocado.
I chopped half of the avo for the salad, and used the other half for the sauce with yoghurt, lime juice, coriander leaves, and seasoning. I blended that with a stick blender and set aside. Depending on the yoghurt you use, your sauce will be denser or rarer.
By this time my rice was done so I drained that and set aside while I just popped some tortillas into my toaster to crisp up, and then chopped them into strings to "sprinkle" over the salad.
I took the chili off of the fire and made a little crate in the middle for the rice I was about to insert.
I spread my salad out on a plate and poured the avo sauce over it, and moved the chili over.
This is actually a super quick meal if you have a big kitchen and lots of pots and pans, I don't so I was constantly washing and missing the experience. This meal is so filling yet so good for your pained stomach after the abusive holidays, an amazing recipe that will last you several days.
If you want to achieve the meal above, just follow this recipe:
Ingredients out * Oven at 200C/400F/gas 6 * Food processor (bowl blade) * Lidded casserole pan, high heat * Stick blender
Serves 4, 749 calories
Ingredients
Chilli&rice
1 dried smoked chipotle or ancho chili
1/2 a fresh red chili
1 red onion
1 tsp sweet smoked paprika
1/2 tsp cumin seeds
1-2 garlic cloves
1 big bunch of fresh coriander
olive oil
2 mixed-color peppers
1 x 400g tin of chickpeas
1 x 400g tin of black beans
700g passata
1 x 250g pack of cooked mixed long grain and wild rice
Salad
4 small corn tortilla wraps
2 ripe avocados
3 heaped tbsp fat-free natural yoghurt, plus extra to serve
2 limes
1 romaine lettuce
1/2 cucumber
1 fresh red chili
1 handful of ripe cherry tomatoes
Start cooking
Put the chilies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine. Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on. Fold the tortillas in half, slice into 0,5 cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp.
Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky. Check and adjust the seasoning of the chilli, leave the lid off. Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl. Scoop and dot over curl of avocado. Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top.
Make a well in the middle of the chilli, and tip in the rice, then pop the lid on for the last few minutes to warm the rice through. Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together. Serve with dollops of yoghurt.
Note: This recipe was taken straight out of the cookbook, my version is written above.
Bon Appétit!
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