Sunday, September 11, 2011

Chorizo, Eggplant and Chickpea Soup

I made this soup a couple of times over winter. The chorizo gives it a great flavour and it is quick and easy to whip up as it doesn't need a long cooking time. You could add any other vegies that take your fancy - zucchini, carrot, sweet potato...

Chorizo, Eggplant and Chickpea Soup
serves 4+

olive oil
1-2 chorizo, skin removed and diced
1 onion, chopped
1 garlic clove, finely chopped
1 eggplant, small dice
400g tin tomatoes
400g tin chickpeas
1 L chicken stock

In a heavy based saucepan, fry the chorizo in a dash of olive oil until browned. Set aside.

In the same pan, add more olive oil and fry onion, garlic and eggplant until onion is softened and eggplant browning. Careful not to burn the onion. Add the chorizo and remaining ingredients. Simmer for 10 minutes.

Serve with crusty bread.

Thursday, September 8, 2011

Mexican Vegetarian Lasagna

I made Pea and Three Pod's Mexican Lasagna for dinner last night. My husband devoured his first serving and declared I can "add it to the list" which surprised me greatly given it was vegetarian and full of kidney beans! This delicious dish is flavoured with fresh coriander and ground coriander and cumin, and topped with sour cream, avocado and jalapenos is really tasty! The kids ate it but were annoyed the wraps were already in the "pie" and they didnt get to make their own burritos.

It was quick and easy to whip up and made from pastry staples. I will be making this again. If you want a meaty version, I have also made this Enchilada Pie.

Camera cord is still missing despite extensive nesting induced tidying ... Might need to buy a new one with the baby due soon!

Mexican Lasagne
serves 4
olive oil
2 cl garlic, chopped
1 onion, diced
1 red capsicum, diced
1 chilli, chopped with seeds (optional - I left it out)
½ tsp sea salt flakes
bunch fresh coriander
400g tin chopped tomatoes
1 tbsp tomato ketchup
1 tsp cumin
1 tsp coriander

400g can kidney beans, drained and rinsed
400g tin refried beans
sweetcorn kernels from 2 cobbs or 1 tin
tasty grated cheese
4-6 soft tortillas

To serve
Avocado, sourcream, spring onion, fresh coriander, lime, jalapenos

Spray a round ovenproof dish, about the same size as your tortillas, with olive oil spray and preheat the oven to 200 C.

To make the salsa, heat the oil in a frypan and add the onion, capsicum and chilli cook till softened, then add the salt, cumin, coriander and garlic and cook for another couple of minutes before adding in the tin of tomatoes, ketchup and half a cup of water, simmer for 15 minutes, then turn off the heat and stir thru most of the chopped coriander.

To make the filling just combine the beans and corn. Now you can assemble it like a traditional lasagne starting with some salsa then a tortilla, bean mix, salsa, handful of cheese, tortilla... finish with salsa and a nice big handful of cheese. I managed four layers, the original recipe had 6 but I found I didn't have enough filling.

Bake for 30 minutes till is golden and bubbling. Let it sit for ten minutes before you slice into wedges and serve with some diced avocado, jalapenos, spring onions, coriander, squeeze of lime juice and don't forget the sour cream.