Huevos rancheros

IMG_2664Adapted from smitten kitchen

black beans (Deb used a can of Black Bean Soup — will try next time)
tomatoes
cilantro
salt
lime juice
poblano pepper
red onion
fresh Mexican sour cream
flour tortilla
Monterey Jack and cheddar cheese, grated
1 egg

Dice the tomatoes, peppers, onion small. Mix this with salt, lime, and a few sprigs of cilantro. Set aside. Heat your griddle/pan. Toast both sides of the tortilla before adding the grated cheese. Crack one egg on top. Wait a little while, then flip to cook the rest of the egg. Remove to serving plate. (Here I heated some black bean-red bean-corn from quesadillas night). Add the salsa fresca, beans, and a dollop of sour cream on top/the side of your cheesy egg tortilla, whichever you prefer. Serve immediately.

~Jessica

Quesadillas

Adapted from smitten kitchen‘s taco torte recipe

vegetable oil
1 medium onion, chopped small
1 clove garlic, minced
1 fresh jalapeno/habanero/serrano pepper, chopped small (optional)
ground cumin, chili powder to taste
1 can chopped tomatoes, drained, with 1/3 cup juice reserved
2 cans black, red and/or kidney beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 can corn, drained
rough-chopped spinach leaves
6 flour tortillas (I like the corn ones, cause you can’t find them in Germany)
shredded cheddar cheese and Monterey Jack
3 scallions, thinly sliced
1 tablespoon lime juice (only had lemon juice)
Chopped fresh cilantro, sour cream and/or salsa for garnish (optional)
2 radishes, sliced thin (didn’t have)
1 avocado, sliced (not ripe)

Saute onion, garlic, poblano pepper (and I threw in celery) in pan over medium heat until fragrant. Add the spices. Add the tomatoes and drained beans. Season with salt and pepper. Add the corn. I could have added mushrooms, but decided against it after having had mushroom risotto last night.

How to decide between authentic Mexican street foods (antojitos)? There are burritos, gringas, enchiladas, nachos, panuchos, salbutes, tacos, taquitos/flautas, tlayudas — all original Mexican dishes made with tortillas. Flour tortillas are often used for burritos and quesadillas, while corn tortillas are used for the rest. Lesson learned: Fajitas are Tex-Mex!

~Jessica

Slow cooker chili con carne

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My sister just had a new baby, so we’ve been trying to create protein-rich, one pot meals that aren’t too complicated. Photo above includes the leftovers paired with a mushroom spinach cheese omelette and smoked gouda on English muffin.

Adapted from smitten kitchen

lean ground turkey (we had beef in the freezer)
1/2 red onion, chopped
3 cloves garlic, minced
chili powder, ground cumin, kosher salt, paprika, oregano, Dried red pepper flakes
1 can crushed tomatoes, fire-roasted
1 can kidney beans, drained
1 can cannellini beans, drained
1-2 jalapenos or other fresh hot pepper, minced (we can’t tolerate too spicy though!)
1 bell pepper
vegetable/olive oil
1/2 bottle fresh tomato sauce or tomato puree
3 tablespoons cider vinegar (we forgot, next time!)
1 bottle beer (next time!!)

Heat the oil over moderately low heat and cook the onions until fragrant. Add the garlic and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Mix all the rest of the ingredients in your slow cooker. Serve with sour cream and grated cheese.

~Jessica

White bean soup with kale and rosemary

Adapted from Ina Garten and Damn Delicious, although inspired by smitten kitchen

1 can white cannellini beans, drained and rinsed
1 red onion, diced
olive oil
3 garlic cloves, minced
1 large branch of fresh rosemary (I only had dried)
chicken stock
1 bay leaf
pinch of dried thyme
1/2 bunch of fresh basil
2 bay leaves
2 cups kale (I only had baby spinach)
fresh parsley, chopped for garnish
Kosher salt and freshly ground black pepper, to taste

Saute the onions in olive oil on medium-low heat for 10-15 minutes until translucent. Add garlic and cook until fragrant. Add the beans, rosemary, stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes. Remove herbs and stir in greens (e.g. spinach) and parsley. Salt and pepper to taste, topped with fresh basil. Serve with toasted bread, drizzled with good olive oil and rubbed with cut garlic.

~Jessica

P.S. A similar attempt by myself. I also threw in some diced carrot and celery to use them up.

Tarka baked beans curry

Adapted from Give Me Some Spice and Kitchen Treaty

Fry on medium heat
50 g butter
1 red onion, chopped
3 clove of garlic, crushed
thumb-size ginger, grated

Add
1 spoon of curry powder (turmeric, garam masala, cumin)
a pinch of crushed red pepper flakes (optional if you can’t handle heat)
a pinch of salt
a pinch of paprika
400 g chopped tomatoes, canned

Wait 5-7 min, then add
415 g Heinz Beanz
1 tbs lemon juice
2 pinches of brown sugar
400 mL can coconut milk (optional)

If you have… 
2-3 green chilies (I didn’t have any)
mustard seed
cumin seeds
Fry these in the beginning

cilantro, chopped (as garnish at the end)

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I served on broken lasagna pasta

~Jessica