One Skillet Enchilada

I’ve been on a homemade Mexican(ish) food binge the last few days. After eating fajitas, naked burrito bowl and quesadilla I wanted to try something different while also using up leftover tortillas and various sauces. What started as an experiment ended as an extremely delicious, healthy and flavour-explosion in my mouth! I promise you, once you try this recipe you won’t need the excuse of using leftover food to make this!

  • Servings: 2
  • Difficulty: Easy
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Ingredients

  • 4 corn tortillas
  • 1 red onion, sliced
  • 1 small bunch broccoli, chopped into small florets
  • 3 cloves garlic, sliced
  • 2 handfulls of rocket, roughly chopped
  • 1/2 cup baba ganoush
  • 1 cup roast vegetable pasta sauce (or enchilada sauce)
  • 1tspn paprika
  • 1tspn cumin powder
  • 2tspn olive oil
  • salt to taste
  • cheese for garnish (optional)

Method

  1. Heat oven to 220C.
  2. Stack the tortillas on top of each other, place on a cutting board and cut into 6 wedges. (Think of the stack as the face of a clock and cut 3 lines through the stack: 12 to 6 o’clock, 2 to 8 and 4 to 10 o’clock).
  3. Line a baking tray with grease proof paper. Spread tortilla wedges in a single layer and bake for 10mins. Remove from oven and set aside to cool. (Taste one to make sure it’s crispy enough. Taste another with the baba ganoush and a third with the pasta sauce. Tell yourself off for being greedy and go back to cooking)
  4. Heat oil in a frying pan. Once heated add garlic and saute until golden. Add sliced onions, sprinkling of salt and cook till onions are soft.
  5. Add broccoli florets, paprika, cumin and fry till broccoli is cooked but still has a bite to it.
  6. Add baba ganoush and pasta sauce to the pan.
  7. Mix it all up. (Eat a couple of chips with the sauce; just to make sure it tastes alright of course). Adjust seasoning.
  8. Add the crispy chips to the pan, 1/4cup water, rocket and simmer for 5mins or just until the chips have absorbed the flavourful sauce and have started to go soft but are still chewy and a bit crunchy.
  9. Garnish with cheese. I did this for the pictures but honestly this dish is creamy and flavourful enough even without it. I’ll leave the cheese out next time.
  10. Transfer to a bowl and enjoy straightaway!

Notes

  1. Feel free to experiment with different veggies. You could use mushrooms, peppers or fresh corn.
  2. Throw in some cooked beans and some shredded chicken/pork for extra protein. You could even top this with a fried egg if you fancied!
  3. Whatever variations you try I’d suggest not swapping some things like garlic, red onion, baba ganoush (for the creaminess and smokiness it imparts to the dish), red sauce, rocket and the spices as they provide great depth of flavour!
  4. I used corn tortillas coz they retain their chewiness and crunchiness even after adding to the sauce. You could use flour tortillas too but these will likely go soggy.

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Mushroom Spinach & Caramelised Onion Quesadilla

The tried and tested combo of mushrooms, spinach and cheese never gets old! I go through phases where I can’t get enough of it and end up eating it for at least half a week either in pasta dishes, wraps, veggie bowls, naked burrito bowls, quesadillas, omelettes or just stacked on some wholemeal sourdough bread. This recipe makes for a super quick and comforting mid week meal!

  • Servings: 1
  • Difficulty: Easy
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Ingredients

  • 2 corn tortillas
  • 100gms cremini mushrooms, sliced
  • 50gms spinach, roughly chopped
  • 1/2 large white onion, sliced
  • 4 cloves garlic, 3 sliced and 1 minced
  • 150gms of greek yoghurt
  • 75-100gms of cheddar, grated (use as much or as little as you like)
  • salt, black pepper and balsamic vinegar
  • 1-2tbspns of olive oil

Method

  1. I start with the onions to give it time to caramalise slightly. Heat 2tspns of oil in a frying pan on medium-high heat. Add onions, stir fry for a couple of mins. Lower heat to medium-low, add a pinch of salt and a couple splashes of balsamic vinegar and let it cook till you prepare other ingredients.
  2. In a separate pan, cook spinach until slightly wilted, transfer to a bowl and let cool. Drain excess water once cool enough to handle.
  3. Heat remaining oil in the same pan, add sliced garlic. Once they start turning golden add the mushrooms, some salt and stir fry till cooked but still chewy. Keep aside (in a sieve if it’s too watery).
  4. Wipe the pan clean with a paper towel. Make sure the pan is hot, heat one corn tortilla for 10secs on each side. Add half the cheese, add some salt and cracked pepper, wait for 5secs or so before transferring to a plate to let the cheese melt completely. Repeat with the other tortilla but leave this one in the pan.
  5. Top with wilted spinach, transfer from the onions from the other pan onto the tortilla, add the mushrooms.
  6. Add the other tortilla with the melted cheese onto this stack, cheese side down (duh).
  7. Cook on low-med heat on both sides until the tortilla turns crispy (to your liking). While this happens add minced garlic to the greek yoghurt, salt to taste and give it a quick whisk. Adjust seasoning as per your taste. You could also use sour cream for this.
  8. Transfer quesadilla to a plate and cut in half. Dip the hot, cheesy and crispy goodness in the garlic sauce and devour!

Grain-Free Veggie Bake

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 250gms cauliflower, grated (I used store bought cauliflower “rice”)
  • 250gms mushrooms (I used mix of white and cremini), sliced
  • 1/2 red pepper, diced
  • 60gms baby spinach
  • 1stalk of spring onion, chopped
  • 2 cloves garlic, crushed and sliced
  • 2 tbspn olive oil
  • 300gms pasta sauce (I used Jamie Oliver’s Tomato & Chilli one)
  • 75-100gms cheddar or tasty cheese, grated
  • salt and cracked pepper to taste

Method

  1. Heat oven to 180C
  2. Heat 1tbspn of oil in a pan. Saute garlic till golden, add mushrooms and stir fry till cooked but still chewy. Transfer to a baking dish.
  3. Heat the remaining oil in the same pan. Add grated cauliflower, spring onions and red pepper and stir fry for 3-4 mins till cooked but still crunchy. Transfer to the baking dish.
  4. Add spinach to the pan and let the heat wilt it a little and transfer to the dish.
  5. Add pasta sauce, adjust seasoning and stir through. 
  6. Sprinkle with cheese and add cracked pepper. 
  7. Bake for 10mins till the cheese is melted. Change setting to grill, turn up the temperature to 200C and grill till cheese is golden.
  8. Serve immediately and enjoy!

Notes

  1. Feel free to experiment with the veggies, the ones I used give out a lot of water so keep that in mind.
  2. Stir through some cooked pasta along with the sauce to make it more filling. Or serve the dish with some fresh sourdough bread to soak up the yummy sauce.
  3. For a vegan option, use cashew cheese instead.

Roasted cauliflower and garlic soup

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 1 medium head cauliflower, washed and cut into 2cms thick florets
  • 1 head garlic, crushed with skin on
  • 1 tspn coriander powder
  • 1/2 tspn cumin power
  • 1/2 tspn turmeric
  • 1/2 tspn salt
  • 1 green chilli, chopped (optional)
  • zest of 1 large lemon
  • 2 tbspn olive oil
  • 5 cups veggie broth
  • Chopped fresh herbs for garnish, I used mint and coriander
  • 1/2 cup cooked barley (optional)

Method

  1. Pre-heat regular oven to 200C
  2. Mix all dry spices, lemon zest and add olive oil, combine and set aside
  3. Add cauliflower florets and garlic to a mixing bowl, pour over the spice mix and combine thoroughly.
  4. Spread out florets on a baking tray lined to baking paper. Roast for 25-35mins till the edges of the florets are a bit charred.
  5. Remove tray from oven and let cool.
  6. Peel the garlic. Blend the cauliflower, garlic and broth in batches and add to a pot.
  7. Add the cooked barley if using and heat through.
  8. Ladle into bowls, garnish with fresh herbs and serve immediately

Quinoa Stir Fry

  • Servings: 2
  • Difficulty: Easy
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Ingredients

  • 1cup quinoa
  • 250gms mushrooms of your choice, sliced (I use either portobello or cremini)
  • 150gms brussel sprouts (or cabbage), thinly sliced
  • 4 cloves garlic, crushed and sliced
  • 1 green chilli, deseeded and chopped
  • 3 tbspns olive oil
  • Handful of spring onions, chopped
  • Light soy sauce, as needed
  • Sesame oil, as needed
  • Salt to taste

Method

  1. Cook quinoa.
    • Rinse quinoa for 3-5mins under cold water, rubbing grains together. This removes the Saponin which gives the grain a bitter taste.
    • (Optional) Add wet quinoa to the pot and roast on low till grains are dry and toasted.
    • Add 1cup of cold water to the pot and bring to a boil. (I know most recipes call for twice the amount of water but somehow this makes quinoa quite mush for me every time so after a lot of trial & error I came to this ratio which works for me every single time. Feel free to cook it the way you want though)
    • Turn flame to low, cover pot and cook for 15mins or until water is absorbed.
    • Turn off flame but do not uncover the pot. Leave for 30mins or so until completely cooled.
    • Open pot and fluff quinoa with a fork.
  2. In a pan, saute sliced mushrooms with de-seeded green chilli, half the garlic, salt and olive oil until just cooked. Set aside.
  3. Add brussel sprouts to the pan with a bit of oil and saute for 2-3mins until cooked but still enough bite to it. Add soy sauce and a few drops of sesame oil to taste.
  4. Throw in the mushrooms, spring onions and quinoa and stir fry on high till there’s no liquid left. Add some soy sauce and sesame oil to your liking.
  5. Distribute into 2 bowls and serve straight away!

Notes/Ideas:

  1. I never used to enjoy quinoa in stir fries as the grains tend to get “lost” and the dish didn’t have enough bite or chewiness to it like it does with rice. But ensuring that quinoa is cooked right and adding it to dishes without a sauce helps. I sometimes throw in a handful of leftover barley just to get that extra chewiness.
  2. To give this an Indian twist you could forgo the soy and sesame oil and add a couple teaspoons of curry powder (or mixed Moroccon spice) in step 4 and serve it like Quinoa Pulao with some lemon on the side.

Sauteed Morning Glory

I don’t have the exact measurements for this so I’ll try and approximate but adjust the seasonings as per your liking.

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 500gms Morning Glory, stems only but leave some leaves on
  • 2tbspn sunflower oil
  • 4 cloves garlic, chopped
  • Salt to taste
  • .5tspn sugar

Method

  1. Heat oil in a wok, on medium to high flame. Sautee garlic till golden.
  2. Add morning glory and stir fry for 2-3 minutes.
  3. Add salt and sugar. Add couple of tbspns of water and cover and let cook till stems are tender but still have a bite.

Mattar Paneer

  • Servings: 5
  • Difficulty: Medium
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Ingredients (serves 5)

  • 750gms mattar (green peas)
  • 250gms paneer cubed, shallow fry in 1tspn little butter)
  • 4tspn butter
  • 1.5inch ginger, grated
  • 2tspn fresh ginger garlic paste (1:4 ginger to garlic)
  • 1/2tspn cumin seeds
  • 1/2 tspn red chilli power
  • 1.5 tspn coriander powder
  • .5tspn cumin powder
  • 1/2 cup pre-fried onions, blended
  • 2 medium tomatoes, pureed
  • 1 medium onion, finely chopped
  • 3tspn Kitchen King masala
  • 4tbpsn sunflower oil
  • 1tspn kasuri methi (or dried fenugreek leaves)
  • 1 small piece coal, 1 tspn oil
  • Handful of chopped coriander leaves

Method

  1. Heat 1 tspn butter. Shallow fry paneer cubes till they turn golden. Set aside.
  2. Heat oil and remaining butter in a wok. Add cumin seeds.
  3. When seeds start spluttering, add grated ginger and fry for 1 minute.
  4. Add onion and fry till pinkish.
  5. Add the ginger garlic paste and fry for further 2mins.
  6. Turn heat to low. Add all dry masalas and cook for 5mins or till raw smell of masala is gone.
  7. Add pre-fried onion paste and fry for 2mins.
  8. Add blended tomatoes and fry for another 2mins
  9. Add peas and cook till almost soft. Now add the paneer. Add hot water if needed to adjust thickness of the sauce.
  10. Below steps are optional but they give this curry a delicious smoked flavor.
    1. Heat coal directly on a flame till it turns red (Do this right at the start as the coal will take a while to heat up)
    2. Place a small bowl in the center of the wok (make sure the sauce doesn’t enter this bowl).
    3. Put the hot coal into this bowl, add 1tspn oil on the coal (it will start smoking). Immediately cover the wok and leave for 3mins.
    4. Uncover the wok, remove the bowl and discard the coal.
  11. Add kasuri methi and stir through.
  12. Adjust salt and garnish with fresh coriander leaves.
  13. Serve with fresh roti or rice!