Mexican stuffed capsicum.
This recipe is enough to stuff 2 to 4 capsicums (or bell peppers if you are in the US) Depending on their size.
2 Tbs of the mexican spice mix found here
2 spring onions
½ cup of corn kernals
½ cup of chopped green string beans
½ tsp salt
2 to 4 capsicums
½ to 1 cup of grated cheese
Cut the top of your capsicum off, angling the knife so that you can put the top back on once you have stuffed it.
Cook 1 cup of the dry cous cous according to the directions on the packet.
Add all of your other ingredients besides the cheese to the cous cous and mix well.
Firmly stuff the capsicums with the cous cous mixture, and sprinkle your cheese on top of the stuffing.
Replace the top of your capsicum, and bake in the oven, or hooded bbq until capsicum is soft, and the skin is blistered.
2 400g tins of canellini beans drained and rinsed
approx 20 kalamata olives
4 tbs liquid from the kalamata olive jar
3 handfuls of baby spinach
1/4 small brown onion.
Combine all ingredients in a food processor and pulse on high until well combined but still chunky. An its done! Nice on toast, with chips, or my fave, on a plate of raw veggies.
Yup, its a 2 for 1 meat free Monday this week. Now I am going to give you a recipe for vegan chilli con carne using the spice mix in the previous post.
Corn chips to serve
1/2 cup of Mexican spice mix
350g block of firm organic tofu
1 cup of corn kernals
1 400g tin of diced tomatoes
1 400g tin red kidney beans.
In a fry pan on medium heat crumble your tofu and stir through the spice mix. Cook stirring frequently for about 2 mins, until the spices are very fragrant.
Add the rest of the ingredients except the corn chips and cook for 10 to 15 mins to reduce some of the liquid. Serve straight away in bowls, and provide a bowl of corn chips for scooping and eating the chilli.
This is a great spice mix that you can use for making tacos, burritos chili con carne etc.
I used a 1/8 cup measure as = to 1 part
In a clean dry jar mix:
1 part onion powder
1 part garlic powder
1 part oregano
1 part ground cumin seeds
1 part table salt
1 part course ground black pepper
1 part white sugar
1 1/2 part sweet paprika
1/2 part smoked paprika
And add extra hot cayenne pepper to suit your tastes. I used about a table spoon, this made the mix very hot, you could always leave the cayenne out all together for a milder spice mix suitable for kids.
Today’s recipe is a nice quick easy way to get kids to eat veggies.
Puff pastry (we use the lower fat one)
Pre heat your oven to 150 degrees Celsius (170 fan forced) ((300 Fahrenheit))
How many rolls you get out of each sheet of puff pastry will depend on the size of your zucchini, and how small you cut it. I generally get 4 per sheet.
Slice your zucchini in half across the middle ans then cut the two halves into batons, approx 1 to 2 cms thick.
Cut your sheet of puff pastry in half and pour a line of BBQ sauce near the lower edge. Place zucchini baton on pastry and roll, trimming the pastry once you get the baton all the way around with a 1 cm overlap.
Pinch the edges together and place on oven tray. Repeat instructions using the trimmed bit of pastry, and continue until you have used up all of your batons.
Cook for approx 20 to 30 mins, (or until pastry is a light golden brown) turning at the 10-15 min point. Serve and watch you kids eat their veggies!
And be creative with the fillings, my hubby made some with fresh asparagus and Parmesan and it was delicious!