Vegetable Tortillas and Spicy Chicken Tortillas

A few months ago I went to a cookery demonstration from Old El Paso, where I discovered the ‘stand and stuff’ tortilla kits – soft tortillas that stand up by themselves and resemble little boats; they are so easy to fill and eat and make Mexican food really fun.

 

Last Saturday I had two of my bridesmaids over for a dress fitting – we had a really nice day of trying on dresses (theirs and mine) and then discussing everything from shoes to nail varnish back at my house, while my long-suffering fiancé played computer games! They stayed to dinner and I made Mexican fajitas – a meat version and a vegetarian (actually, a vegan) version.

 

The tortillas are vegan and so is the seasoning mix that comes with the kit. To make the veggie one, I chopped half a butternut squash into cubes and decided the best way to soften it enough was to simmer it in a little water in the bottom of my Ozeri wok – so not boil in a pan of water as such, but I didn’t think frying alone would soften it enough.

 

 

When it had been cooking for about ten minutes I sliced a red pepper, green pepper and yellow pepper and added them to the pan with a sachet of the seasoning mix. With the water that was already in the pan it made a nice sauce. I also added some diced courgette.

 

For the meat option, I cooked three butterflied chicken breasts, again with a sachet of the seasoning mix (you can purchase them separately which I did as I wanted two and you get one in the kit) and when the chicken was cooked I shredded it with a knife and fork.

 

 

In the meantime I cooked some potato wedges in the oven and then heated some refried beans from a tin and put the sachet of salsa that came with the meal kit in one of the little bowls I bought in Mexico. I also grated some cheese, put some salad in bowls and quickly heated the tortilla boats in the microwave, and then allowed everyone to fill their own. It made for a really nice meal and was very easy to cater for both meat eaters and vegans or vegetarians.

 

I'm sending these to the Extra Veg food blog challenge as this is a fun way to eat more veg if you're not that keen perhaps - for some reason assembling your own and the little tortilla pockets are much more palatable than a plate full of veg! The challenge is hosted by Helen at Fuss Free Flavours.

 

 

Extra Veg - my week of eating more fruit and veg

Inspired by Helen at Fuss Free Flavours, who has launched a challenge to encourage us to eat Extra Veg, I decided to spend a week making myself eat an extra portion of fruit and veg, on top of whatever I would normally have eaten. It made me realise that it's actually quite easy to eat more of your five a day, and with just a little more planning incorporate an extra piece of fruit or veg into your day. I even managed to eat some vegetables I don't like, by hiding them in my own food!

Monday
I took some homemade broccoli and stilton soup into work for my lunch; as I explained when I posted the recipe, I even managed to sneak in some courgette as an extra vegetable.



Tuesday

Today I made a delicious cake which I won't say too much about yet as it will be appearing on my blog shortly, other than to explain that the reason I've included it here is because it contains peaches.

Wednesday
I bought a recipe book on Amazon called the "Sneaky Chef" and it's full of really inventive ways to sneak vegetables into food. I decided to try a recipe for chicken fajitas with a cheese sauce; it appealed to me because the sauce called for stilton and I still had some left over from Christmas to use up. The hidden vegetables didn't sound like they would go with this at all but it worked surprisngly well and I couldn't even taste it.

Boil some cauliflower florets until tender. Peel and slice a quarter of a courgette so all the green is removed, and place the raw courgette with the cooked cauliflower in a food processor and blend until smooth.

You can freeze this if you like - maybe in an ice cube tray so you can add a couple of cubes to a meal.

While the recipe is a good way to hide veg, it isn't necessarily the healthiest. You mix a couple of spoonfuls of the vegetable puree with the same amount of mayonnaise and then crumble in some blue cheese.

Spread a little of the sauce over a flour tortilla

Then add some cooked chicken and any other fillings you want in your fajita

Roll up the tortilla and serve with rice or vegetables

Thursday
I made canneloni for dinner tonight; a meat version for my boyfriend and a vegetarian version for me. I don't like spinach (I have eaten it several times, as it was a favourite of the children for whom I was an au pair, so I know I can't stand it) - but I do like spinach and ricotta ravioli, as long as there isn't too much spinach. On that basis I decided to make my own spinach and cottage cheese cannelloni following a Slimming World recipe, which I will post here soon. In the meantime here's a photo. It was the first time I've cooked with spinach - other than when I was making dinner for my au pair family - and I was surprised at how much it reduced down, but any more in the cannelloni would have been in my opinion too much.

Friday
This morning I had fruit on my porridge. Tinned fruit as well as fresh counts as one of your five a day, though it's healthier to choose tinned fruit in its own juice rather than in syrup. This is a tasty addition to porridge and I now prefer it with fruit rather than without.

Saturday
 Today I largely failed but I was expecting that as I was out all day. I had a bowl of cereal as a hasty breakfast before going to Slimming World - I could have had fruit on my cereal but in my hurry completely forgot. Then I got the train straight after Slimming World to Bicester Village - if you haven't been before (and have some spare cash) then I highly recommend it. It's a designer outlet village north of London (not far from Oxford) with discounts of up to 75% - and in the January sale even bigger discounts. I got a Le Creuset casserole dish I've wanted for ages at half price, and I invested in a Mulberry Alexa! (Also half price). Lunch was a mini ham and cheese baguette at the train station as I got back late I'd already said to my boyfriend that we could have takeaway for dinner so overall it was a pretty unhealthy day. I did have pineapple on my pizza though, I wonder if that counts as an extra portion of fruit?!

Waiter... there's an unexpected topping on my pizza!

Sunday
I made provencale chicken from a Slimming World recipe and tried out my new heart-shaped Le Creuset casserole dish. The recipe called for courgettes, which as I've mentioned I don't like, so I threw some into a blender and stirred the puree into the sauce. Job done! 

I found it a lot easier than I was expecting to eat more fruit and vegetables, particularly as I found ways to hide veg I didn't like, and I'd forgotten how much I enjoy fruit on porridge. It does involve a little extra time and effort or sometimes just remembering to do something different, but once it becomes habit I'm sure I will barely notice that it takes me a few minutes longer. I'm going to try and eat more fruit and veg as often as I can!

I'm sending this to Helen at Fuss Free Flavours for her Extra Veg challenge and am expecting my whole week's worth of recipes will earn me a pat on the back!