Mexican Leftover Lunch

April 16, 2013 § 2 Comments

mexican leftover

This weekend I was fully consumed with an art show where I showed my latest photographs from India. I focussed my show on the Kumbh Mela and sadhus, hindu monks. The Kumbh Mela is an auspicious bathing that happens every 12 years according to the alignment of the stars. This February I made the pilgrimage to Allahabad for the festival which happens to be where my great-grandfather was from.

The Kumbh Mela is the most sacred of all hindu pilgrimages and is equal to 1000 regular pilgrimages. This year was the Maha Mela which happens every 144 years and I feel very blessed to be a part of it. The Kumbh Mela is the largest gathering in the world and draws people from all over the globe. An estimated 100 million people bathed in the Ganges river over the 50 days!

The city was full of international photographers and film makers trying to capture the event and the National Geographic team was staying at the same camp as me. It was visually stunning and I was able to capture many beautiful people and moments.

I got a great response from my show but by the end of it, I was really tired and starving. I looked in my fridge and created a delicious meal with leftovers. I  pulled out my root vegetable hashbrowns that I had made for breakfast and opened a can of black beans and sauteed them for a couple of minutes. I added cheese to the dish which I cooked in the pan and it created stringy and crispy caramelized bits. Finally I topped it with Mexican condiments and it was delicious. It only took about 10 minutes from start to finish including the dishes.

Ingredients:
root vegetable hash browns recipe
black beans
regular or vegan cheese
plain yogurt or sour cream (optional)
salsa
guacamole

Directions:
Warm the hash browns in a non-stick frying pan on medium-heat. When warm, add the beans and layer with cheese. Continue cooking covered. Remove from heat, place in bowl and top with the rest of the ingredients.

Kumbh Mela

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Veggie Beef Chili With Kale and Corn

November 18, 2011 § 2 Comments


I make chili at least once a month, even in the summer. I find chili a hearty and healthy meal that fills me up and satisfies my taste buds. I make a big pot and eat it over a few days. I make enough to have leftovers that I can freeze into single sized portions that I can easily grab for a quick and healthy meal. Sometimes I pour chili onto hot fries and sprinkle grated mozzarella to make chili cheese fries. Other times I eat chili as a snack with rosemary crackers or as a full meal on a bed of quinoa.

Cooking time 35 minutes
Serves 4

Ingredients:
1 tbsp (15 ml) olive oil
1/2 tsp (2 ml) cumin
1 tbsp (15 ml) crushed garlic
1/4 cup (65 ml) diced onions
1/2 cup (125 ml) chopped kale, stalks removed
1/2 cup (125 ml) organic corn
340 grams veggie beef
425 grams (15 oz) kidney beans
425 grams (15 oz) can of diced tomatoes
1/2 tsp (2 ml)salt
1/2 tsp (2 ml) paprika
chopped cilantro for garnish (optional)

Directions:
1. Heat a large stock pot on medium heat and add the olive oil.
2. When the oil is hot add the cumin. When the cumin pops, add the garlic and saute until golden about 30 seconds.
3. Add the onions and saute until golden.
4. Add the kale and saute until wilted. Then add the corn and stir.
5. Cook the corn until it softens and add the veggie beef, cook for about one minute.
6. Add the tomatoes and kidney beans to the mixture and turn up the heat and bring to a boil.
7. When the chili boils, reduce the heat to medium and cook until the tomatoes are cooked and the ingredients incorporate about 7-10 minutes.
8. Add the salt and paprika and turn off the heat. Garnish with cilantro and serve.

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