Ras el Chipotle Meatballs

It’s been a looong time since I last made meatballs.  I remember them being a bit fiddly, so I usually just end up making a bolognaise-type sauce with mince instead.  Fortunately, I decided to give them another go, and it turns out they can be quite easy and worth the little bit of extra effort.

Ras el Chipotle Meatballs

Ras el Chipotle Meatballs

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Holy Mole Frijoles Negros

One of the lovely spices I picked up last weekend is whole dried chipotle chilli.  The rating on the pack advises a hotness of 6/10.  10 must be rip roaring hot, cause this 6 will definitely put hairs on your chest.  Chipotle chilli is excellent in tomato based dishes, and I’ve tweaked my Black Bean Salsa recipe  so that it has a lot more punch.  If you’re not a fan of heat, only use half the chilli.  Chipotle + cocoa + black beans + tomato = one awesome salsa/stew a.k.a ‘Mole’ (sauce made with chilli, tomato and chocolate).  If I wasn’t trying to eat slow-carb, I’d add a few squares of good quality chocolate instead of cocoa.

Holy Mole Frijoles Negros – black bean, chipotle and chocolate ‘salsa’ with chopped soft-boiled eggs and avocado

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Black Bean + Tomato Stew/Salsa

Like most of the recipes I like to make often, this one is seriously straight forward and rather tasty.  It is magnificent with fried eggs, a sprinkling of coriander and a little avocado on the side.  I was envisioning something akin to ‘huevos rancheros’ when I started making it.

A key ingredient is one I didn’t expect.  Continue reading

Zucchini “Sadly, I Don’t Own A Tagine” Tagine

As the title suggests, I don’t own a tagine.  I’d like to.  But I don’t.  So I have to cook my veg the new-fashioned way – in a cast iron pan.  A saucepan would also work, but I looove my cast iron pan.  Anything with a fitted lid will do.  The idea of a tagine is to slowly cook the ingredients and have the condensation return to the pan, which is why you need a lid.  This meal came about because I hadn’t been to the store for groceries and these were the only items left in my fridge. 🙂  Lots of recipes come about this way.  This one is rather tasty.  If I had other ingredients, I would have made some meatballs (chicken, lamb, beef…), browned them in the pan first then set them aside and proceeded to do the following recipe, adding them back in for the last 10 mins or so of cooking to reheat/cook them through.

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