Chicken Quinoa Enchiladas

Someone in our family, who shall remain anonymous, isn't too keen on quinoa. And ok, I can see why... it does have a different flavour and the texture needs a little getting used to, but the rest of us don't have a problem with it. So, when I made my last batch of chicken enchiladas, I wanted to try a little experiment...

They look like normal enchiladas, yeah?

And I think it worked! He ate it! And liked it! I thought it was hard to get the boys to eat some days, but getting that man to eat quinoa... Woooooo! I never thought it would happen!

Here's the successful sneaky quinoa recipe...

Naptime Cooking - Wild Pork Enchiladas

Some days, being a Stay-at-home-Mum is not much different than being a project mananger. You plan your day based on what available time and resources you have. Somedays it's the only way to get through it!

I'll admit it, I love it when the boys are napping! Ahhhh quiet... Ahh the serenity... And then about 5 minutes later, it's a mad rush for me to eat lunch, tidy up quickly and get dinner started, or at least some prep done. (Unless, of course, Jacob is keen to cook, which has been a lot lately! Thank you, dear!)

I have a handful of go-to recipes that I use. I tend to change it up here and there, but the basics remain the same. This is one of my favourites because of how flexible it is...

• About 1 tsp (or to taste) of each of the following : Cumin, coriander, dried chilli flakes, thyme, oregano, salt and pepper
• 1 can of tomatoes, chopped or whole, whatever is available
• 1 small can of tomato paste
• 2 cloves of garlic, finely chopped
• 1 onion, finely chopped
• 400 grams wild pork mince
• 1 1/2 cups of grated cheese
• 6 tortillas (store bought is totally cool. I struggle to make my own tortillas most weeks)

In a mortar and pestle, bash all together until mostly crushed and combined.

Put all the spices and the tomatoes into a pot, stir and simmer through. Once it starts to cook through a bit, add more spice if you like. I usually add a bit more chilli... We like it hot!

While the sauce is simmering, get the meat on!

For this instance, I used about 400g of wild pork mince. I usually use about 350g of chicken thigh cut into small bite sized bits, but you can use whatever you have available. For a vegetarian option, black or refried beans are awesome!

Cook the onions in a well oiled pan until they begin to soften. Add the mince and brown off. If the meat has too much grease, drain on a paper towel and pop back into the pan then add half of the sauce.

Let the flavours combine and then take off the heat.

At this point, I divide the meat in the pan into 6 even portions. Now fill up those tortillas. I add a little bit of cheese to each before I roll them up and pop them into the baking dish.

When all 6 are rolled and in the dish, cover with the remaining sauce and cover the rest of the cheese.

So now it's ready to go. When this goes in the fridge for later, there is that moment of pride, you know the one - oh thank goodness I accomplished something today moment...

Anyway, pop this in the oven for about 20-25 minutes at 180C. Let stand for a few minutes before dishing out, top with some avocado, sour cream, and jalapeños and dig in!

 

 

Meatless Monday - Mexican Potato Cakes!

As one of our New Years Resolution's, we have decided to make a massive effort at Meatless Monday! We will usually have at least one meatless day, but it's nice to fully plan and be creative with it.

Last week, I followed a recipe from the Meatless Monday website, but was actually REALLY let down. It was rather bland and didn't turn out even remotely what I was expecting, so now, it's time to get creative our way!

via Greatest-Ever Mexican Recipes

• 600g potatoes, peeled and cut into even pieces
• 1 cup grated cheddar/tasty cheese
• 1/2 tsp salt
• 50g drained pickled jalapeno chili sliced, finely chopped
• 1 egg, beaten
• bit of fresh chopped coriander
• a little bit of flour for making cakes
• oil for shallow flour
• and salsa to serve

Add potatoes to a pan of cold water. Bring to the boil and cook for about 30 minutes, until tender. Drain, throw in a bowl and mash away. Stir in cheese, salt and jalapeno bits. Stir in the beaten egg and a little coriander. Mix until it forms something like a dough.
Once it's cool enough to work with, divide it up into even balls on a board with floury hands. Flatten into cakes.
Heat oil in a shallow frying pan and fry up cakes in batches for about 2-3 minutes on each side or until golden. Serve up sprinkled with a bit of salt and with some yummy salsa.

We had this with some lovely corn on the cob with a little garlic and chili butter.

And if you need to make some quick salsa, I worked out a quick batch today but random things that I had in the pantry...

• 1 can of chopped tomatoes
• 1 onion, chopped
• 1 large clove of garlic, finely chopped
• a bunch of fresh parsley and/or coriander, chopped
• cumin, salt and pepper all to taste

Leave it in the fridge for at least an hour and yay! Really easy. And all sitting around the house.

I'd love to share some Meatless Monday recipes if you're doing them as well! Share share share!!!