Monthly Mystery Munchies #21: Huevos Rancheros (Eggs with Spicy Salsa)

huevos-rancheros-2-1

Delicioso! This month’s theme was chosen by Ann, and wow, it was a goodie! Breakfast, they say, is the most imprtant meal of the day. (Side note: Who exactly are the mysterious”they”? “They” say a lot, but I tend to agree with “them” on this one!) I entered into this challenge with curiosity and muchos excitement. We’ve never done a breakfast challenge for our Monthly Mystery Munchies, so this was an excellent, and challenging, idea.

huevos-rancheros-closeup-3

See, I frikken love all things spice. And eggs. Gotta love eggs. The result, you ask? Huevos rancheros – a traditional Mexican breakfast consisting of a tomato-y veggie salsa, topped with eggs, and rolled in a tortilla. This dish is flexible though, so I served it on seedloaf. We also had it for dinner last night, and it was bomb! Yummers! I desperately wanted to make guacomole, but ffs, all the avos were hard. Blah. Anyway, we soldiered forth (we = The Husband and I. He loves giving input, because he is the guinea pig, a role he happily, uh, relishes. See what I did there?). Oh, and “ffs” stands for “for food’s sake” – get your mind out of the gutter!

As much as choosing one recipe was a challenge, this one is not only a fiery start to the day, but it’s easy to boot. Fry up some sweet peppers, chillies, garlic, and tomatoes. Add egg. Top with coriander. I mean! See, easy, yes? Yes! I played around with this recipe and the final result is, in my opinion, muy bueno! I’m pumped about Ann’s recipe – “Hearty Breakfast Quiche“! QUICHE, people! #BeStillMyBeatingHeart #QuicheForBreakfastIsTheNewBlack! Ch-ch-check it out at Grubbs n Critters, and feast your eyes (and tummies) on her latest offering and so much more.

Happy New Year folks, and may it be a year filled with gastronomical delights!

Huevos Rancheros (Eggs with Spicy Salsa)

  • Time: 20ish minutes
  • Difficulty: Easy (or over-easy)
  • Print

Supplies:

1 onion, thinly sliced
2 gloves garlic, thinly sliced
Mixed sweet peppers, I used yellow and red, sliced
1 green chilli, sliced (I leave the seeds in for an extra bite, but you can remove them)
1 teaspoon dried cumin
2 bay leaves
1 x 400g tin tomatoes
2 large tomatoes, sliced
2 tablespoons olive oil
4 large eggs
Sea salt and freshly cracked black pepper
Tortillas/toast/whatever you want to serve it with
Fresh coriander to garnish

Making It Happen:

Heat the olive oil on medium. Add the onion and fry until softened and lightly browned, about 5-8 minutes. Add the garlic and fry for another 2 minutes.
Add the cumin and chillies and fry for 30 seconds.
Add the peppers, tomatoes and bay leaves and simmer for 10 minutes. Season with salt and pepper.

Fry your eggs to your liking (I perfer them with runny yolk but solid whites). Scoop the salsa onto your tortilla/bread/whatevs, place your egg on top, garnish with coriander and remember to remove the bay leaves.

Monthly Mystery Munchies #19: Chilli Hummus with Roast Veg

hummus-1058003_1920Hummus! This is what came to mind when Ann gave me the outline for this month’s Monthly Mystery Munchies challenge. A minimum of three veggies and one non-meat protein. Hummus is something I’m slightly obsessed with, particularly with added chillies. Side note: The first time I made hummus, I used three chillies. You know, because I’m badass and I love spicy food, thinking “oh, I can totally eat this, watch me!” I cried. I literally cried. I hadn’t finished blitzing the hummus in the food processor when I had a taste, and I took a mouthful of half a chilli, seeds and all. Mouth on fire, I washed my hands and then rubbed my eyes. Bad move. Really bad move! Apparently the chilli oils cling to the skin, so washing your hands ain’t gonna be enough. Just so that you know.

veg-hummus-3-2So what exactly is hummus? It’s easy and delicious, that’s what. It’s an Egyptian dip or spread made from chickpeas, tahini (ridiculously easy to make), garlic, olive oil, and lemon juice. Blitz everything together until smooth and serve with veggies. You can serve it with raw veggies, like carrots, celery, peppers, etc, or cook them, as I did. What I did in the case of cooked veg is I mixed the hummus with the veggies once they’d cooked. The leftovers I used as a dip for a barbecue. You can leave the chilli out, or add it for a zing, just don’t touch your eyes!

Please head over to Grubbs n Critters for Ann’s interpretation of this month’s theme. I love our Monthly Mystery Munchies challenge, and Ann is theeee best partner. She is always game, always keen and enthusiastic, and always inspires me!

Chilli Hummus

  • Time: 5 - 7 minutes
  • Difficulty: crazy easy
  • Print

Supplies:

2 x 400g cans chickpeas, drained and 4 tablespoons reserved
2 tablespoons tahini (see recipe below to make your own)
2 garlic cloves
1 bullet chilli
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
Fresh basil or coriander for decorating (optional)

Making It Happen:

Using the metal blade attachment, blitz the garlic in the food processor.

Add the rest of the ingredients plus the 4 tablespoons of reserved chickpea liquid, to the food processor and blitz until smooth, about 3-5 minutes.

Optional: Garnish with fresh herbs and some toasted seeds.

It’s literally that easy.

For the roast veggies:

Lay 4 chopped red peppers, 400g broccoli florets, 300g halved zucchinis, and 300g green beans in a roasting dish. Drizzle olive oil over the veg, crack some black pepper and salt, mix, and roast on 200C (400F) for 20 minutes. Mix hummus with the roast veggies and serve.
Alternatively, serve hummus with raw veggies.

Tahini

  • Time: 5 minutes
  • Difficulty: crazy easy
  • Print

Supplies:

1 cup sunflower seeds
2 tablespoons olive oil

Making It Happen:

In a non-stick pan, toast the sunflower seeds on medium for 2 minutes. Toasting the seeds will make the tahini ‘nuttier’ like me.

Using the metal blade attachment, blitz the sunflower seeds for 3-ish minutes. Add the olive oil and blitz for another 2 minutes.

Crazy About… Kale and Spinach Soup

Kale soup 3

All hail kale! This recipe is the perfect fit for healthy and easy, and it happens to be winter, which is an excellent excuse for soup! Superfoods? Check. Budget-friendly? Check. Ridiculously low in calories? Check check. I’m so down for this! Instead of only using kale, I added spinach, onions, leeks, celery, broccoli, tomatoes, chickpeas, butter beans and chilli flakes. Sound good? It is! You can serve this yummy soup as a starter or main, for lunch or dinner. Here ya go…

Kale and Spinach Soup

  • Time: 25 minutes
  • Difficulty: easy
  • Print

Supplies:

3 tablespoons olive oil
1 onion, chopped
4 stems celery, chopped
1 teaspoon minced garlic
3 leeks, sliced
200g baby kale, chopped
300g spinach, chopped
300g broccoli
1 x 410g whole peeled tomatoes
1 x 410g butter beans
1 x 410g chickpeas
1 teaspoon dried chilli flakes
1 teaspoon salt
1 tablespoon lemon juice
4 cups vegetable stock
Greek yoghurt (optional)

Making It Happen:

In a large pot, heat the olive oil over medium heat and fry the onion, celery, garlic and leeks for 5 minutes until soft.

Stir in the spinach and kale, season with salt and simmer for 2 minutes.

Pour in the vegetable stock, tomatoes, broccoli and chilli flakes. Bring to a boil, lower heat and simmer for 15 minutes until the spinach and kale have thoroughly wilted and the broccoli is soft.

Blitz in a food processor or using a handheld blender. Return to the pot and add the beans and chickpeas, simmering for 1 minute.

Add lemon juice and stir well. Serve with a dollop of Greek yoghurt.

 

Crazy About… Cauliflower Mash with Leeks and Garlic

 

Cauliflower mash 2

I never thought I’d see the day. Cauliflower mash instead of potatoes? No. Nope. Absolutely f-word-ing not! I thought it ghastly, recoiling at the very thought. Buuut you know, people change. At least, I started eating healthily, and thus decided not to judge, instead to rather be open-minded (and open-mouthed) to the healthier, cleaner alternatives. Yoga had a lot to do with this too, to be more mindful and conscious of what I’m putting in my body. Those two words – such yoga speak! Namaste (in the kitchen). The cook in me honours the cook in you.

Caulimash 2

Such began my adventure, and it’s been fun. Healthy food doesn’t have to be boring, and therein lay my problem with cauliflower mash. I mean, what does it even taste like? (I’m talkin’ about the version without lashings of butter.) Nothing, people, it tastes like a whole lotta nothing. Aaaand, coupled with the obvious reminder that it’s clearly not potatoes, presents a double insult. The solution is easy: Add stuff. Not butter though (sob) or sour cream (f-word), but healthy ingredients that don’t compromise its integrity (more yoga speak, seriously, I’m such a pro). When you eat food that’s naturally bland, it reminds you of its, well, nothingness, and therefore makes you (defo me) want other, unhealthier food. Obviously. But add some healthy ingredients, in this case leeks, enough garlic to repel your (my) husband for a few days (sorrynotsorry), fresh rosemary (from my garden no less, totes organic) and Dijon mustard, and you have a winner. The Husband is beyond obsessed with potatoes, like it’s abnormal that he thinks about them so much, but even he conceded that it was “really tasty” and admitted that he would eat it again. So, folks, I needed to share this with you. I used it as a potato substitute in cottage pie, but you can use it as a side dish just the same. Also, it’s easy, and I do love easy. Easy, healthy, yummy… the trifecta. I’m so #winning at life right now.

Cauliflower Mash with Leeks and Garlic

  • Time: 15 minutes
  • Difficulty: crazy easy
  • Print

Supplies:

700g cauliflower, cooked until very soft
3 leeks, chopped
1 (very) heaped teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon fresh rosemary
1 tablespoon olive oil
Sea salt and freshly cracked black pepper

Making It Happen:

Cook the cauliflower, either by boiling or steaming it, until very soft.

Meanwhile, fry the leeks and garlic in olive oil on medium heat until cooked, about 5 minutes.

Mash the cauliflower very well, then add the leeks and garlic. Stir in the Dijon, mixing well, and the rosemary.

Season with sea salt and freshly cracked black pepper. Give it one last hearty stir and serve hot.

 

Monthly Mystery Munchies #12: Ayam Kapitan (Captain’s Chicken Curry)

 

Happiest one year anniversary, my dearest Ann!

Happiest one year anniversary, my dearest Ann!

This month marks my and Ann from Grubbs n Critters‘ one year Monthly Mystery Munchies anniversary, and what a pleasure it has been! I’ve been challenged to create new recipes by thinking outside the box, pushing my gastronomical boundaries, and devising new ways of cooking, tasting and thinking about food. It’s been a tasty treat for sure, and I’ve had an immense amount of fun doing it. Happy one year anniversary Ann, and thank you for coming up with this fabulous idea! This has tremendously broadened my horizons (and waistline, but oh well).

Captain's Curry 10This month we did a culture swap. You see, Ann is originally from Singapore, although she’s been living in Thailand for over a decade, and she’s about to move to Holland. Sheesh, busy times! I’m from South Africa, no exciting worldly experiences for me. What a pleb. However, we have so many different cultures here, and thus so many different influences, one of them being Malay. I love curry! I mean, I’m obsessed. So when Ann suggested we ‘swap’ countries, I was thrilled. Just one thing: there’s a lot of food commonly used in Singaporean dishes that we don’t have here. Crap. Not to worry, I found a spice shop close by. Some women spend hours shopping for (faffing over) clothes, shoes, accessories, whatever. I, on the other hand, can easily get lost in a food shop. I was totally enthralled. The Husband wasn’t eager to spend hours there (his loss), so I grabbed the stuff I needed and promised to return. Probably on my own. With his credit card.

Back to my Singaporean dish – behold Ayam Kapitan. Yeah, I also had no clue. Turns out it’s a chicken curry, using interesting and exciting ingredients, some of which I wouldn’t usually use. Some of the ingredients I already had in my cupboard, others required a slight search. No worries, I enjoy a challenge. This dish uses some of my favouritist (that’s a word, ‘kay?) food – oh hi garlic, ginger, coconut cream, lemon grass (homegrown in my very own garden, no less) – basically I love every single ingredient. I’d never cooked with tamarind paste before, so that was an intriguing experience. I mean, I felt so *exotic*! Anyways folks, this dish is absolutely delectable. It perfectly fuses all of the ingredients to create a creamy, spicy (but not too hot), citrus-y beauty of a meal. By The Husband’s instruction (sometimes I allow him to think he has a say), I will be cooking this meal again. And again, and again, and then again. Here you go:

 

Ayam Kapitan (Captain's Chicken Curry)

  • Servings: 6
  • Time: 1 hour 30 mins, incl prep and cooking time
  • Difficulty: easy
  • Print

Supplies:

Captain's Curry 71 teaspoons tamarind paste
1 red onion
3 leeks
2 garlic cloves
1 tablespoon grated ginger
2 green chillies (I leave the seeds in)
3 tablespoons macadamia nuts
1 teaspoon turmeric
1 teaspoon chicken stock
3 tablespoons lemon grass stalks
4 lime leaves
1 tin (400ml) coconut cream
1/2 tin (200ml) coconut milk
2 tablespoons canola oil
Freshly cracked sea salt and black pepper
Coriander to serve (optional)

Making It Happen:

Captain's Curry 51. In a blender, blitz the tamarind paste, onion, leeks, garlic, ginger, chillies, 1 tablespoon macadamia nuts, turmeric, and chicken stock, to form a paste. Add the coconut cream and give it one last blitz. Pour the mixture over the chicken, marinating it for an hour (or overnight).

 

Captain's Curry 32. In a large pan or pot, heat the canola oil over medium-high heat. Remove the chicken from the marinade and fry 4-5 minutes per side, until browned.

 

 

Captain's Curry 113. Pour in the remaining marinade over the chicken and add the coconut milk and cinnamon stick. Cover and boil for 5 minutes, then turn down the heat and partially cover, simmering for 45 minutes – 1 hour until the chicken is tender. Season with salt and pepper and serve on a bed of rice. Garnish with macadamia nuts and coriander.

Captain's Curry 4Remember to remove the lime leaves and cinnamon stick before serving!

 

Monthly Mystery Munchies: My Big Fat Greek Lamb Kleftiko

Lamb Kleftiko 11It’s the fifth installment of my and Ann’s Monthly Mystery Munchies and this month we went Greek. When scouring the internet and cookbooks for ideas, I settled on lamb kleftiko. Why? I freaking love a good roast! Also, the story behind it is so amusing and that endeared me. ‘Kleftiko’ means ‘stolen’ in Greek. Back in the day, bandits would thieve cattle and cook the meat, sealed in a pit oven and covered with sand, to prevent their opponents from seeing the fire. They would leave the meat buried in the ground all day and return to a slow-cooked meal at night. Genius. I’m not an advocate for theft but I like the initiative these dudes showed. (Please buy your meat with actual money!)

The dish is encased in layers of tin foil and/or parchment paper (unless you happen to have a pit oven). Here’s where it gets even yummier: it’s marinated overnight in garlic, fresh herbs and lemon juice. Then, when you’re ready to cook it, it’s surrounded by veggies, topped with thickly sliced tomatoes, sprinkled with seasoning and drizzled with olive oil. And a partridge in a pear tree.

Think of it as your one-stop roast pot. Remove the meat from the fridge an hour before you’re ready to roast, cook it on low for 4-5 hours depending on how you like it, and when you take it out of the oven, you have everything you need. Beautiful, succulent, falling-off-the-bone lamb, and potatoes, onions and carrots that have been absorbing all the tasty lamb and herb juices. No missioning with extra veggies. Carve it, dish it and you’re good to go. Amen. Let’s do this, but before we go ahead, make sure you mosey on over to Grubbs n Critters for my BBF (Best Blogging Friend) Ann’s take on this month’s theme.

Monthly Mystery Munchies: My Big Fat Greek Lamb Kleftiko

  • Servings: 6
  • Time: Prep: 10 minutes. Marinade overnight. Cooking time 4-5 hours
  • Difficulty: moderate
  • Print

Supplies:

Lamb Kleftiko 11.8-2kg leg of lamb
1 sprig rosemary, leaves removed from stalk
1 sprig lemon thyme, leaves removed from stalk
1 teaspoon dried oregano
6 garlic cloves, crushed and halved
Juice of 1 lemon
2 tablespoons olive oil + more for drizzling
2 tomatoes, thickly sliced
4 potatoes, peeled and halved
4 carrots, sliced lengthways
2 red onions, peeled and quartered
Freshly cracked black pepper & salt

Lamb Kleftiko 21. Crush and halve the garlic cloves. Put all the herbs in a bowl, add the garlic and olive oil and stir well.

Lamb Kleftiko 3

 

 

 

2. Make incisions in the lamb, 2-3 in a vertical row and repeat across the meat. (Don’t cut all the way through to the bottom.) Stuff the holes with the garlic and herb mixture. In a bowl, mix the lemon juice with black pepper and salt and pour over the lamb, rubbing it in with your hands, and rubbing the underside of the meat too.

Lamb Kleftiko 53. Put the meat in a sealable bag and refrigerate overnight, or for a minimum of 2 hours.

 

 

 

Lamb Kleftiko 74. Remove lamb from the fridge and let it rest for an hour before you cook it. Preheat your oven to 160°C (320°F). Lay a long piece of tin foil down, lengthways, and lay a piece of parchment paper over it. Lay another piece of foil horizontally, and again lay a piece of parchment paper over it. (You’re creating a cross.)

Lamb Kleftiko 85. Cut the onions into quarters, positioning one onion in the centre of the cross. Halve the carrots lengthways (I never peel them, I’m too lazy, but I wash them thoroughly) add 6 halves to the onions. Peel and halve your potatoes, placing 6-8 halves with the onions and carrots. What you’re going for is a mixture of veggies at the bottom of the dish, but not all of them. Drizzle some olive oil over them (about 2 tablespoons)and grind some black pepper and salt over them. Place the lamb on top of the veggies and drizzle more olive oil on top of the lamb. Sprinkle with salt. Position the rest of the chopped veggies around the lamb. Place 6 tomato slices, cut thick, on top of the lamb.

Lamb Kleftiko 96. Bring all of the foil/parchment paper sides together. What you’re going for is a very well-sealed effect. Put the parcel in a deep roasting dish put the dish in the middle shelf of your oven. Roast at 160°C (320°F) for 4-5 hours (4 hours for rare, 4½ for medium and 5 for well done).
Lamb Kleftiko 10

7. Remove the roasting tray from the oven and let it rest for 20 minutes before opening it. Carve the lamb, add veggies to the plate and dig in!

 

Roast Potatoes with Rosemary

I love roast potatoes. I would happily live on them if I didn’t mind not being able to fit through doorways. They are a staple for any roast, though, and I always add pan drippings but you can make these potatoes without them. Reason? You roast them in chicken stock with rosemary and garlic, and that gives them flavour in abundance! They roast in the stock which boils down and leaves you with crispy, rosemary and garlic-infused potatoes. Don’t turn them halfway through as they will break up. It’s pretty simple – add all the ingredients, pop the roasting tray in the oven and leave until they’re golden brown. Hashtag droolfest.

Note that I didn’t add garlic to this dish because I used pan drippings from my roast chicken, which contained copious amount of garlic. However, if you’re not using pan drippings, add either a tablespoon of minced garlic or 6 crushed garlic cloves.

Roast Potatoes with Rosemary

  • Servings: 6 side servings
  • Time: 1.5 hours
  • Difficulty: easy
  • Print

Roast potatoes 1Supplies:

  • 2kg potatoes, peeled and halved
  • Leaves from 1-2 rosemary sprigs (1 if large, 2 if smaller)
  • 1 cup chicken stock
  • 1 cup pan drippings/roast chicken juices (optional)
  • 1 tablespoon minced garlic/6 crushed cloves (if not using pan drippings)
  • 2 tablespoons olive oil

 

Making it happen:

Roast potatoes 31. Preheat your oven to 200°C (390°F).
Peel the potatoes and cut them in half. Drizzle olive oil over them and stir to fully coat them. Add the rosemary (and garlic if applicable) and thoroughly stir. Pour the chicken stock (and roast chicken juices if applicable) over the potatoes, stir and place in the oven on the middle shelf.

 

Roast potatoes 42. Roast for 1½ hours until they’re crispy and the stock has boiled down. Serve hot.