Today I have one of my favorite stew- ish recipes for you. This dish is really nice for those rainy and colder days. It doesn’t take too long to make and stores well in the fridge for a few days, so I would certainly make more if I were you ;).
You will need:
125 grams of chopped vegetables (I used an Italian mix with courgette, leek, bell pepper and onions)
200 grams of brown beans
1 pork sausage
75 grams of chorizo sausage
200mL of tomato frito/ tomato cubes/ passata
1 tsp oregano
1 tsp thyme
Let’s get started!
Cut your chorizo and pork sausage in cubes of about 1 cm. I leave the skin on the pork sausage, it still can be quite a fuss to cut, since it’s soft, but a sharp knife should make the job easier.
Heat a wok or skillet and put in the sausage and chorizo on a medium to low fire. Do not add oil, the chorizo will be releasing fat as it cooks.
Drain and rinse the beans. Add the veggies to the meat and saute for about a minute.
Then add the beans and the tomato frito. Add the herbs and pepper to taste. Let it simmer slightly and enjoy!
I tend to eat this with some bread, so dip in the leftover sauce. Today I had a pumpkin seed and cheese roll, which was a really good combination.
Bake the chorizo and put it in your couscous salad, such a delicious addition
Use the tomato frito/ cubes/ passata the next day for some home made pasta sauce
In my grocery store the pork sausages are sold by the pair, so I used the other in a sausage and bacon carbonara.
The other chopped veggies can also be sauteed and added to couscous, or a pasta sauce or even a filling for enchiladas.
Lately I have been planning my food again and I absolutely love it. Maybe I’ll write a brief article about it.
Have a lovely weekend!
p.s. If you make one of the dishes, you can post them on instagram and tag me (@oneservingblog). I would love to see your creations!
Mexican cuisine here in the Netherlands is probably much closer to TexMex, a westernized version of it. I also don’t have any knowledge on Mexican cuisine, so I can’t really tell you the difference. If there is anybody out there who has a true Mexican recipe, feel free to email it! But not too spicy, I am a coward, haha. Once had to have a whole tub of yoghurt with the curry an Indian flatmate made (and it was the NOT spicy version).
This recipe makes leftover wraps/ tortilla’s and half a bell pepper, check at the end of this post for ideas what you can do with them! Also, I used some Gouda cheese, but I heard the Dutch Gouda is quite different from the Gouda sold in foreign countries, so I guess maybe grated cheddar or cheese mix is a good option. Or just use any you like :).
OK, on to the recipe!
You will need:
1 chicken breast
4 whole wheat wraps (I used Santa Maria)
1 tin of tomato cubes
1 small red onion
1 clove of garlic
1/2 red bell pepper
2 teaspoons of cayenne pepper
1 teaspoon of cumin
0,5 teaspoon of paprika powder
Put the chicken in a cooking pot and cover with water. Bring to a boil and let it boil for about 10 minutes.
In the meanwhile chop up the onion, garlic and bell pepper.
Heat up a skillet with some olive oil. Bake the onion and when it is soft add the garlic. When the chicken is cooked, let is slightly cool on a plate or cutting board.
Add the tomato cubes to the onion and garlic mix. Also add some salt, pepper and the spices. Put the sauce in a baking dish. Some sauce will be left in the pan, but that is perfect.
Now add your bell pepper and soften it.
Pull the chicken apart with two forks so you get small pieces. Put this in a bowl and add the bell pepper, 1/4 of the sauce and 1/4 of the cheese to the chicken.
Preheat the oven to 150 ºC.
Add some olive oil to the pan. Grab a tortilla and slide it though the sauce in the baking dish, so it becomes covered in sauce on both sides. Now bake both sides in the skillet until soft. Putt it on a plate.
Repeat with the other two wraps.
Now turn of the heat under the skillet and return the sauce once again to the skillet.
Time to build! Make a line of chicken filling on a wrap and roll it. Do this to the two remaining wraps as well and then pack your wraps tightly in a small baking dish.
Poke some holes in the enchiladas and cover with the tomato sauce and more cheese. Bake for about 20 minutes and enjoy!
Wow, it always surprises me how many steps there are to this dish, but now I wrote it down I am even more amazed…
With the leftover bell pepper and wraps you can:
make wraps with cream cheese, bell pepper, turkey slices and spinach for lunch
freeze the wraps and use later.
cut up the bell pepper for a salad or pasta sauce for example. Or eat as a snack if you like.
slice the wraps into pizza slice shapes, bake them in the oven until crispy and dip in something delicious.
I hope you liked it, see you soon!
p.s. This is quite filling, because I used whole wheat wraps. If you have some left over, you can easily take it to work and heat it up in the microwave it for a delicious lunch. 🙂
I really felt like making cinnamon rolls, as they are one of my favorite sweet pastries. The thing is, when making proper cinnamon rolls you need to wait several times for the dough the rise. But as I am a very impatient person I came up with these. Made with some puff pastry and ready to eat in 40 min or so (including baking).
I advise you to get a roll of puff pastry, since it makes the cutting and rolling really easy. You can use butter instead of margarine, but I wanted to make it vegan for a roommate :).
1 roll of cold puff pastry (I used the one from “Tante Fanny”)*
1 teaspoon of softened margarine
1 teaspoon of sugar
1/2 a teaspoon of cinnamon
*The recipe is for 2 cinnamon rolls and you will have a lot of puff pastry left over afterwards. Underneath the recipe I have some suggestions for what you can do with that.
While the puff pastry is still cold, cut two 1cm slices. Leave to soften these while you prepare the rest.
Preheat the over to 200°C.
In a glass mix the sugar and cinnamon.
Assembling time: unroll a roll off puff pastry on a cutting board. With the back of a spoon, butter the whole strip. Leave the last centimeter uncovered. Do this with the second roll as well.
Now place take your glass and scatter the cinnamon sugar over the buttered side. Roll it back up and place in a small oven dish.
Bake for about 20 minutes. Keep an eye on them, as your oven probably differs from mine.
You can finish these with some simple icing (icing sugar+ water), it is a nice addition to the flaky pastry.
The left over puff pastry can be frozen (check the packaging to be sure yours can be too). You can also use it in other dishes like:
French toast is something I don’t have often. Mostly because I forget about it, which obviously is a shame because it is amazing. Such a clever way of using stale bread.
This time our freezer broke and we had lots and lots of bread all of the sudden, haha.
Here is the recipe:
1 slice of (stale) bread, or 2 if you are really hungry
splash of milk
half a tablespoon of sugar
pinch of cinnamon
knob of butter, Ghee also works really well!
1. Get yourself a bowl/ deep plate into which you can lay down your bread later.
2. In the bowl, mix the egg, milk, sugar and cinnamon until you have something like a thin batter.
3. Soak each side of the bread in the batter for a minute or so. It should feel like a supersoaked sponge.
4. Melt the butter in a skillet and then bake the soaked slice of bread.
This is lovely with a fruity topping. Just heat a handful of berries in a pot with a tablespoon of water until the fruit is soft.