Chili sin carne (Chili without meat)

1 onion
2 cloves of garlic
1 chili, preferably red but green will do
2 tins of kidney beans
1 tins of chopped tomatoes
10 button mushrooms or 5 brown mushrooms
2 bell peppers, whatever colour you like
1 habeñero pepper or any other kind you can find
1 tsp cumin
1 tsp chili powder
1 tsp paprika
2 tbsp olive oil
Heat up some oil in a pot.
Add cumin to oil. Throw in some chili powder.

Now add chopped onions. Sautè them for quite a while so that they get soft.


Throw in some chopped garlic and chopped chili pepper. Add veggies and tomato. Once it starts to bubble add beans.

The chili is served with a jacket potato or rice. Any kind of beans will do. You can experiment and if you like it more spicy , add more chili and cumin. This tastes even better if you leave it over night.

Enjoy!

Pasta with Chickpeas and Spinach

I just back from a very nice, warm Mainz. We had such a good time, eating and drinking ice cold beers! Over here in South Africa it is very cold and we are in need of some warm food. So here is a nice recipe!

Pasta with Chickpeas and Spinach

Ingredients:

300g spaghetti (or other pasta)
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced (or one if too strong)
1 teaspoon fresh dill
2 cups tightly packed, chopped spinach
1 can chickpeas,drained
2 tablespoon fresh lemon juice
pepper to taste

Directions:

Cook pasta al dente

Heat oil in medium skillet (nonstick is better) and sautee onion, garlic and dill over medium heat for about 5 minutes.

Add spinach and chickpeas and continue to cook for about 3 minutes.

Drain pasta. Add lemon juice and pepper to spinach mixture and mix into pasta.

Serve!

Serving: Two small portions

I am getting ready for my Frankfurt flight, but thought I'd quickly give you another quick and easy veggie recipe!

Aloo gobi (Potato and Cauliflower curry)


Cauliflower 1
Potatoes 4
Onion 1 chopped
Ginger,Garlic paste 1 Tsp.
Tumeric 1/2 Tsp.
Cumin Powder 2 Tsp.
Coriander Powder 2 Tsp.
Red Chilli Powder 2 tsp.
Garam Masala 1 Tsp.
Cilantro Few sprigs for Garnishing.
Olive oil 1 Tbsp.

Method :
Seperate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks.

Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.

When the Potatoes are half done , add the flowrets,
tumeric. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves
& Serve hot with Rice, Rotis or as a side dish.

Marrakesh vegetarian curry

• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon cayenne pepper
• 1 (300ml) can chickpeas, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced (baby-marrow)
• 2 tablespoons raisins
• 1 cup orange juice
• 30g spinach

Directions

1. In a large pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the pot with vegetables in it. Add the chickpeas, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!

Brown rice and black bean burrito

Brown rice and black bean burrito ( 6 servings)

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin
• 3 cups cooked Brown Rice
• 1 (300g) can black beans, drained and rinsed
• 1 (300g) can corn, drained
• 6 (20 cm) flour tortillas
• 3/4 cup shredded low-fat Cheddar cheese
• 2 green onions, thinly sliced
• 1/4 cup plain low-fat yogurt
• 1/4 cup salsa

1. Heat oil in large pan over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn. Cook, stirring 2 to 3 minutes until the mixture is thoroughly heated. Remove from the heat.
2. Spoon 1/2 cup of the rice mixture down the center of each tortilla. Top each with 2 Tbsp. cheese, 1 Tbsp. green onion and 1 Tbsp. yogurt. Roll the tortilla up and top with 1 Tbsp. salsa.

Good morning South Africa! Good morning world!

I noticed this morning that the wild birds in the garden do no eat their seed. Do they know something we don't? I suppose it is monster gm seed created by Hugh Grant of Monsanto.

Anyway, I have a recipe for you, quick and easy to make and we made it with only organic ingredients.

Black bean and chilli soup

onion 1, chopped

celery 2 sticks, sliced

carrot 1, cut into small pieces

olive oil

chilli flakes a pinch

ground cumin, half a teaspoon

chopped tomatoes 1x400g tin

vegetable stock, 400ml

black beans 1x 400gr tin, rinsed and drained

plain yoghurt 150ml

coriander, small bunch

Cook the onion,celery and carrrot in 1 tbsp olive oil till softened.

Add chilli flakes and cumin and cook for 1 minute.

dd tomatoes,stock,beans and simmer for about 30 minutes, until veg is tender.

Serve with a dollop of yoghurt and chopped coriander on top.

I found this recipe in BBC Olive magazine

It is very tasty, but I must admit, we added a teaspoon of grated garlic too.

My wife reckons next time she'll put in more beans.

Anyway, try it!

I'll give you another recipe a.s.a.p.

There is a thick mist outside, feels as though I am in Mpumalanga. So, I think I shall stay in bed just a little bit longer!