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Savoury

Mexican Bean Soup with Tortilla Chips

October 29, 2017

It’s officially soup season…

A spoon in one hand and a deep bowl of warm soup in the other, slightly too hot so that it tingles your tongue and yet we still go ahead and reach for more. There’s something so satisfying about making your own soup, that you’re creating and developing a new recipe every time you make it as no single bowlful is exactly the same.

I’ve kept this recipe even simpler by removing the blending step, so it’s chunky and full of flavour with every mouthful. The tortilla chips are perfect for scooping up the beans and peppers, bringing this dish to a whole new level.

This recipe makes two large bowls, so feel free to double the ingredients if you want to prepare it for a family of four, or to have for lunch in the working week. You could even add a spoonful of sour cream, guacamole or cooked rice to change up the recipe a little. Try whatever you fancy!

First up, the mexican bean soup. Scroll further down to get your hands on how to make the tortilla chips…

Mexican Bean Soup

You will need:

  • 100g roasted red pepper (I used the jar variety)
  • 1 garlic clove
  • 1 tsp of smoked paprika
  • 1 tsp of ground cumin
  • 1/2 tsp of chilli flakes
  • 400g can of chopped tomatoes
  • 400g can of black beans
  • 1 stock cube (beef or vegetable)
  • 70g of sweetcorn
  • handful of coriander
  • salt and pepper

How to make:

  1. Crush the garlic clove, dice up the roasted red pepper and add to a large pan on a medium heat.
  2. As the pan starts to warm up, drain and rinse the black beans and set to one side. Put the stock cube into the empty can and top with freshly boiling water.
  3. Add the spices to the pan and stir, pour in some of the stock to stop the spices catching on the bottom.
  4. Stir in the chopped tomatoes, black beans and the sweetcorn. Mix together and top with the rest of the stock.
  5. Simmer on a medium heat for ten minutes, stirring occasionally.
  6. Roughly chop the coriander and add to the pan, season with salt and pepper.
  7. Spoon into large bowls and serve with the tortilla chips (recipe below) or add sour cream, a squeeze of lime  or fresh chilli to garnish.

The mexican bean soup would be perfectly delicious served on its own but if you’ve got the time, I’d definitely recommend pairing it with these simple homemade tortilla chips. And the beauty of making your own is that you can experiment with the ingredients, swap and change some of the spices for different ones and you’ve created a brand new flavour!

Simply double the ingredients to make more, I mean who would say no to that anyway?!

Tortilla Chips

You will need:

  • 2 small tortilla wraps
  • olive oil (I used the 1 cal spray and approximately 10 sprays)
  • 1/4 tsp of garlic powder
  • 1/4 tsp of smoked paprika
  • 1/4 tsp of ground cumin
  • salt and pepper

How to make:

  1. Preheat the oven to 160°c.
  2. Slice the tortilla wraps in to half, then quarters and finally quarter again. You should have 16 tortilla chips in total.
  3. Add the tortilla chips to a bowl and spray with the olive oil.
  4. Mix the spices in a small dish and sprinkle into the bowl, using your hands make sure each chip is coated with the seasoning evenly.
  5. Lay out the chips on a baking tray, ensuring they don’t overlap each other.
  6. Bake for 8 minutes, turning once.
  7. Leave to cool and crisp up, serve wth the soup.

If you try out either of these recipes, be sure to mention me in your creations using #jennifermakes and tagging me in your post over on Instagram.

Savoury

Spiced Red Lentil Soup

January 10, 2017

Only the pure in heart can make a good soup – Ludwig van Beethoven

January is the time for curling up on the sofa with a big bowl of steaming hot soup, feeling warm and snuggly. It’s like central heating for the soul! As I can’t eat onions (who knew they’re in pretty much everything?!) I struggle to find any ready made soups from the supermarket as onion tends to be a staple ingredient. So I’ve started to make my own soups, and so far I’m loving the flavours.

There’s also something satisfying about making your own soup, blending it together and heating it up in a pan for lunch the next day with a few slices of warm buttered toast. It fills you up without feeling sluggish after and is a great way of sneaking in left over vegetables that may otherwise have been thrown out at the end of the week.

This soup will last in the fridge for up to 5 days, making the perfect dish to take to work, and it really couldn’t be any simpler.

Here’s how I made it…

You will need:

  • 250g of carrots (approx 2 large carrots)
  • 1/2 red bell pepper
  • 200g dried red lentils
  • 1.5 litres of stock (I used beef stock but vegetable will work great too)
  • 20g of fresh finger
  • 2 garlic cloves
  • 1/2 tsp of cumin
  • 1/2 tsp of turmeric
  • 1/4 tsp of cinnamon
  • 1/4 tsp of chilli flakes
  • salt and pepper to season

How to make:

Prepare the carrots and red pepper by roughly slicing into coin sized pieces, boil the kettle to make the stock (if using a stock cube) and set a pan on a medium heat. Add the vegetables, stock and red lentils to the pan, stirring together.

Next thinly slice the garlic and ginger, and add to the pan with the rest of the spices. Bring to the boil and then simmer for 30 minutes or until the carrots are soft.

Leave to cool slightly before adding to a blender (I use my NutriBullet and blend in batches) and blend until smooth, or use a hand blender in the pan whilst still warm. Serve hot with toasted bread and butter!

soup2-insta

Savoury

Grilled Cumin Salmon & Ginger Stir-fry

November 8, 2016

Grilled salmon is one of my favourite mid week meals, it’s simple and quick to make and you can add different herbs and spices depending on what mood you’re in! I like to add chilli flakes, a squeeze of lemon (or lime) and a grind of sea salt and pepper, or sometimes I will add a splash of tamari and a drizzle of honey.

As I like to make the salmon the star of the show, I tend to keep the stir-fry pretty simple. For this recipe I’ve added lots of greens, ginger and also grilled cherry tomatoes. You can add any vegetables you like to the stir-fry, the more the merrier!

Ingredients

  • 1 x salmon fillet (I prefer boneless, remove the skin after grilling)
  • 1/2 tsp of cumin seeds (or ground cumin)
  • juice of half a lemon
  • 1/4 tsp of cinnamon
  • sea salt and pepper
  • 1 inch of fresh ginger (grated)
  • 1 clove of garlic, crushed
  • 5 cherry tomatoes
  • 2 handfuls of spinach
  • 2 handfuls of kale (I LOVE black kale)
  • 1/2 courgette
  • 4 baby sweetcorn (or small handful of prepared corn)
  • 1/4 red or green pepper
  • sprinkle of fresh parsley

Method

Turn the grill on to a medium to high heat and prepare a baking tray with foil. Lay the salmon (skin side down) and the cherry tomatoes onto the baking tray, season the salmon with 1/4 tsp of cumin seeds, cinnamon, squeeze of lemon juice and a grind of salt and pepper. Pop under the grill.

As the salmon begins to cook, chop the vegetables into bite size pieces and start to heat up a wok using a small amount of coconut oil. To the wok, add the rest of the cumin seeds, the grated ginger and crushed garlic, and begin to stir-fry the vegetables leaving out the kale and spinach – these will be added towards the end.

After 10-12 minutes the salmon should be cooked through (check the the deepest part for the flesh to be firm) and the tomatoes grilled. Remove from the grill and leave to one side, add the kale, spinach and lemon juice to the wok and stir-fry until they start to wilt. Remove the skin from the salmon, and serve with the stir-fry. Add a sprinkle of parsley and sesame seeds to garnish!