"Man-Proof" Mexican filled wraps

Well Vege-Dad has hijacked the Blog for this post, the kids aren't home, I don't know what to do with myself with time on my hands . . . .the family needs to eat . . .  2 + 2 = cook dinner.

Now the kids have been out in Melbourne all day, I know they will be tired on their return, and feeding them in this state is trying to say the least.  Mmmm . . .what do they love to eat . . .whats a sure winner and least likely to cause me any more grey hairs . . . . WRAPS!!

So here's my adhoc, no recipe, make it up as you go Mexican filling and VegeMums wraps recipe, culminating as "Man Proof" Mexican.

Firstly, if you have time, and motivation . . . make the wraps. Now this is something new for me, and I can't follow VegeMums recipe because there's 4 different variations scribbled down in the book, and because I have NFI what "Spelt" is.  OK, lets ask the expert (VegeMum) and when that fails, use Google Images and compare the grains to whats in the cupboard :)

OK, thats hurdles over and I have smashed out a dozen wraps in about 20 - 25 mins.

Man tips for making wraps (ie. learn from my mistakes):
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1. The dough should be of Play-Do consistency, if its wet and sticky you didn't follow the recipe and have cocked up.  Add more flour gradually to get the right consistency

• do NOT cook them too long or they loose their flexibility and will crack if you try and fold them. 
• 10-15 seconds on each side in a hot dry pan, you will see they change from opaque to white.

• Checkout my picture on how much dough to use per wrap, my first wrap was a gigantor, almost like a small 2 man tent. . . . camping anyone?

• Drop them straight from the pan into a tea towel lined container and cover.

 

 



 Tortilla Wrap Recipe:

 

100g spelt or alternate grain (google it)

200g plain bakers flour or equivalent

20g of olive oil

pinch of salt

1 tsp of baking powder

150g of hot water

 

1. Mill the Spelt in the thermomix for 1 min on speed 9
2. Add the rest of the ingredients
3. Set the thermomix to the interval / dough setting and knead for 2 mins
4. Roll out the dough as thin as you possibly can on baking paper or thermomix baking matt
5. Cook for ~ 15 seconds each side in a hot dry frying pan

wha-la - you have wraps!


 OK, now for the Mexican filling.  My make-it-up-as-you-go method entailed the following ingredients, but honestly, as long as you put some form of beans, tomato and the herbs listed in, its going to taste good. If you make a total disgrace of it, and it doesn't taste good, firstly  . . don't be discouraged . . .learn from your mistakes, and secondly . . heaps of cheese and guacamole should fix that!

 

Maxican Filling Recipe:

1 onion
1-2 cloves of garlic
1/2 a red or green capsicum (red is sweeter but twice the $$)
1 400gm tin of red kidney beans
1 400gm tin of diced / crushed or whole tomatoes
6 medium mushrooms
3 large slices of eggplant
2 medium carrots
3/4 of a zuchini
olive oil
Cummin
Coriander

1. Cut onion into 1/4's, peel the garlic and place in the thermomix. 5 seconds on speed 5
2. Add a drizzle of olive oil and cook on 100 degree's for 5 mins (or until opaque). I placed the mushrooms into the bowl with 2.5 mins to go to give the outside a nice searing.
3. Add all other ingredients except for tomatoes and beans
4. You have the option to either chop the vegies in the thermomix now (3 sec on speed 5), or cook them in smaller cut up pieces, and whizz them up before you put the beans in. Either way cook for 10 mins on 100 degree's
5. Add the beans and tomatoes and cook for a further 5-7 mins on 100 degree's on Reverse

Garnish with lettuce, cheese and guacamole if your taste buds desire.

 

And there you have it, "Man Proof" Mexican. Really easy, really tasty, and certified cranky kid proof ;)

Vegetarian "fried" rice

Do you ever almost feel guilty that good food can be so quick and easy when cooking in your Thermomix? This version of a “fried rice” (well steamed actually) is seriously quick (20 minutes to be precise), really tasty and did I mention healthy?  It’s the ultimate show stopper of Thermomix cooking at it’s best, especially for vegetarian cooking, where you use all components including the steam basket and Varoma at once.

 

There are plenty of “fried rice” Thermomix recipes out there but thanks to Jo at Quirky Cooking I love this version the best.  Adding the coconut milk to the steaming water adds so much flavour.  You can use any combination of veges you have on hand just be careful to overfill the Varoma or it can require a little longer to cook (if so just remove your rice and steam for a few more minutes).  You could steam your tofu but I find a quick pan fry of some marinated tofu gives a nice bit of texture to the softer dish.

I’m not often one to post recipes based on those  previously published but this is just too good not to share (and it’s a little unique with the tofu and the jasmine rice). I almost forgot to mention this recipe makes heaps so great for when visitors drop in or as we do, leftovers for my work nights.  So what are you waiting for?  Give it go and it will become a regular at your house too!


Vegetarian “fried” rice

400g jasmine rice
500g water
400g coconut milk
200g tofu in your favourite marinade

A combination of veges.  I used:
   1 small broccoli including stem chopped
   1 carrot diced
   1 zucchini diced
   Handful of beans chopped
   1 corn cob with kernels removed
   6 sliced mushrooms
   1 bunch bok choy / choy sum
   Handful of bean shoots
   Coriander
   2-3 eggs
   ½ MC milk
(other great veges include cauliflower, capsicum, snow peas, peas)

• Place steamer basket into Thermomix bowl, and weigh in rice.  Remove basket and rinse rice then set aside
• Pour water and coconut milk into bowl then return basket of rice and start cooking at Varoma temp for 20 minutes on speed 4 with Varoma in place on top
• Start chopping harder veges first and adding them to Varoma followed by softer so they are all completed cooking at the same time
• Either steam tofu with veges or pan fry for a crisper texture
• With 5 minutes to go lightly whisk eggs and milk and add to Varoma top tray which has been lined with wet baking paper
• Check that veges and eggs are cooked and if not remove rice with aid of spatula then steam for a further 2 minutes
• Remove Varoma (with lid underneath to catch drips) and tip rice, chopped eggs and tofu into Varoma and toss though
• Season with a little soy sauce or kecap manis and top with coriander

Enjoy and I guarantee you can’t stop at one bowl!

Mexican Inspired Vegetarian Pancakes

When the kids say “yum” after the first mouthful of dinner you’re a happy mum.  Especially if the recipe is easy, nutritious and most of all voted delicious by the whole family.  Today was a rainy day and we stayed indoors for most of it but had plenty of fun.  We made a tent over the kitchen table and created our own imaginarium!  There was even a rare moment where I found my 16 month old Finn sitting reading a book.  A rare moment I say as he’s a typical little boy who is always on the go, and he really doesn’t stop all day so it was quite a pleasant surprise.  So cute...

This gave me time to whip up some dinner.  Summer had asked for pancakes for dinner (I think she meant the breakfast type).  However she loves Mexican and wraps so she was pleasantly surprised that this was a combination of all of the above.

Red Kidney Beans



I made a savoury version of Tenina’s buckwheat crepes which were delightfully light.  I just added a splash more milk than the recipe.  And while you could any Mexican or other flavoured filling, I found the flavours in this mix were just right. 

 

Another happy family!

Mexican Style Vegetarian Pancakes

Pancakes

¼ cup buckwheat groats

2 eggs

1 cup milk (plus a little extra if too thick when cooking)

1/4 cup plain yoghurt

1 cup plain flour

• Place buckwheat into Thermomix bowl and mill for 1 minute on speed 9
• Add remaining ingredients and blend for 1 minute on speed 6
• Set batter aside and allow to rest while you prepare filling

Mexican Inspired Vegetarian Pancake filling

50g tasty cheese
1 onion
1 clove garlic
Olive oil
1 tsp cumin
½ tsp chilli powder
½ tsp cinnamon
1 celery stick
1 carrot
1 zucchini
Approx 100g mushrooms
Approx 80g silverbeet
150g vegetarian mince such as Quorn
1 tin tomatos
1 tin kidney beans drained

• Place cheese in Thermomix bowl and grate for 5 seconds on speed 8 then set aside
• Place onion and garlic in bowl and chop for 5 seconds on speed 6 then scrape down
• Add a splash of olive oil and spices and sauté for 2 minutes on speed 1 at 100°
• Add silverbeet and chop for 3 seconds on speed 6
• Add celery, carrot, zucchini, mushrooms and chop for an extra 3 seconds on speed 6
• Add tomatos, kidney beans and mince and cook for 15 minutes on speed 1 Reverse at 100°
   
• While mixture is cooking preheat a large frying pan
   
• Add a little butter just before pouring mixture in, just enough to cover when swirled to edges (add a little extra milk if mixture is not thin enough)
   
• Cook for 1 minute until golden before flipping and cooking for another minute
   
• To serve, scoop mixture onto a pancake, top with grated cheese, roll up and top with your favourite guacamole (we love tomatos, avocado, a squeeze of lime juice and a little pepper!)