I was going to make this into a taco pie, but ended up being lazy about making the pastry (see a theme going?), so just turned it into nachos.
500g mince or ground turkey
1 onion, chopped
2 cans spicy chili beans
2 cans diced tomatoes w/chillis
1 small can tomato paste
cumin
red or cayenne pepper to taste
jalapenos
chillis
nacho chips
cheese
sour cream
avocado
Brown the onion and mince. Mix in the beans, diced tomatoes, tomato paste, spices, and chillis and cook for 30 minutes or so. Spoon onto nachos then top with cheese, avocados, jalapenos and sour cream.
Sunday, September 30, 2007
Hot potato, avocado & crab salad
This can be a main or a side, and you can vary the dressing (I was lazy this last time and just used a store bought creamy avocado & garlic dressing).
6 large potatoes, cooked and cut up in small chunks
1 -2 cans crab meat, or seafood sticks/fresh crab meat
1-2 avocados
bacon
scallions
Dressing
wholegrain mustard
oil
red wine vinegar
Mix it up and serve while the potatoes are still warm, or as a cold dish.
6 large potatoes, cooked and cut up in small chunks
1 -2 cans crab meat, or seafood sticks/fresh crab meat
1-2 avocados
bacon
scallions
Dressing
wholegrain mustard
oil
red wine vinegar
Mix it up and serve while the potatoes are still warm, or as a cold dish.
Sunday, September 16, 2007
Crispy Kale
I saw a recipe once somewhere for kale that you bake in the oven and sort of make a kale (potato) chip like thing. Anyone heard of such a thing or was I just dreaming?
Finally...
I couldn't for the life of me remember my password so I had to create a new one... Here are a couple risotto recipes y'all might like:
Mushroom Risotto
Servings: 2
Cooking Time: 30 minutes
40g unsalted Butter
2 tbsp Olive oil
1 large shallot, finely chopped
1 garlic clove, thinly sliced
1 litre hot chicken stock
125g Carnaroli rice
5 tbsp Red wine, (preferably Italian)
175g mixed fresh Mushrooms, such portobello, closed-cup and porcini, sliced
50g Parmesan cheese, freshly grated
Heat a knob of the butter and the olive oil in a shallow pan over a medium heat. Add the shallot and garlic and gently fry until softened but not coloured, stirring occasionally. Meanwhile put the stock in a separate pan, and bring to the boil. Keep it simmering while you make the risotto. Add the rice to the onions and cook for a couple of minutes until glossy, stirring all the time with a wooden spoon. Add the wine and cook until all the liquid has been absorbed by the rice. Add a ladleful of the hot chicken stock and the soaking liquid from the dried mushrooms to the rice mixture, and continue to cook over a medium heat until the rice has absorbed all the liquid, stirring all the time. Continue to add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding the next ladleful, until the rice is tender but still retains a bite (this will take 15-20 minutes). Use as much of the stock as necessary to cook the risotto. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat, add the fresh mushrooms and fry for a few minutes, stirring, until lightly cooked. Stir the fried mushrooms into the risotto along with the parmesan cheese and serve immediately.
Butternut Squash Risotto
2tbsp olive oil
1 small onion, diced
1 1/2 cups arborio rice
1 cup white wine
5 cups stock (increase if needed)
1/2 butternut squash, roasted and cubed
1 tsp fresh sage, chopped
1 tbsp cold butter
1/4 cup grated parmesan cheese
salt and pepper to taste
Heat oil over high heat in a large saucepan. Add the onion and saute until fragrant. Stir in the rice and cook, stirring, until rice is slightly translucent. Reduce heat to medium/low and stir in wine and stir until wine is absorbed. Begin adding stock, 1/2 cup at a time, stirring constantly with each addition, until the rice is half tender but still surrounded by stock. Stir in the squash, sage and butter. Continue cooking over low heat until the stock is mostly absorbed, but rice has a bit of a bite (if you need to add more stock to get the rice to the right consistency, then do so. Stir in the cheese and season to taste with salt and pepper.
Mushroom Risotto
Servings: 2
Cooking Time: 30 minutes
40g unsalted Butter
2 tbsp Olive oil
1 large shallot, finely chopped
1 garlic clove, thinly sliced
1 litre hot chicken stock
125g Carnaroli rice
5 tbsp Red wine, (preferably Italian)
175g mixed fresh Mushrooms, such portobello, closed-cup and porcini, sliced
50g Parmesan cheese, freshly grated
Heat a knob of the butter and the olive oil in a shallow pan over a medium heat. Add the shallot and garlic and gently fry until softened but not coloured, stirring occasionally. Meanwhile put the stock in a separate pan, and bring to the boil. Keep it simmering while you make the risotto. Add the rice to the onions and cook for a couple of minutes until glossy, stirring all the time with a wooden spoon. Add the wine and cook until all the liquid has been absorbed by the rice. Add a ladleful of the hot chicken stock and the soaking liquid from the dried mushrooms to the rice mixture, and continue to cook over a medium heat until the rice has absorbed all the liquid, stirring all the time. Continue to add the hot stock, a ladleful at a time, allowing the rice to absorb the liquid before adding the next ladleful, until the rice is tender but still retains a bite (this will take 15-20 minutes). Use as much of the stock as necessary to cook the risotto. Meanwhile, heat the remaining butter in a separate frying pan over a medium heat, add the fresh mushrooms and fry for a few minutes, stirring, until lightly cooked. Stir the fried mushrooms into the risotto along with the parmesan cheese and serve immediately.
Butternut Squash Risotto
2tbsp olive oil
1 small onion, diced
1 1/2 cups arborio rice
1 cup white wine
5 cups stock (increase if needed)
1/2 butternut squash, roasted and cubed
1 tsp fresh sage, chopped
1 tbsp cold butter
1/4 cup grated parmesan cheese
salt and pepper to taste
Heat oil over high heat in a large saucepan. Add the onion and saute until fragrant. Stir in the rice and cook, stirring, until rice is slightly translucent. Reduce heat to medium/low and stir in wine and stir until wine is absorbed. Begin adding stock, 1/2 cup at a time, stirring constantly with each addition, until the rice is half tender but still surrounded by stock. Stir in the squash, sage and butter. Continue cooking over low heat until the stock is mostly absorbed, but rice has a bit of a bite (if you need to add more stock to get the rice to the right consistency, then do so. Stir in the cheese and season to taste with salt and pepper.
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