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Food Bite: Kinda-Mexican Stew!

Okay, I’m completely at a loss as to what to call this recipe. It has hints of paella, hints of risotto, some elements of Mexican, and a sense of a stew. It’s really just another step in my experiment of “How many meals can I make with the stuff in my cupboard!”

It’s actually based on another recipe I made a while ago, only I used basmati rice that time (Doesn’t really clarify what the dish IS) but as I don’t have basmati but have lots of risotto rice, I decided to use that instead! It worked well, I really like the dish, but it’s meat and spice and tomatoes and Quinoa and rice…what’s not to really like?!

I always cook for one, but being aware a lot of people don’t, I try to alter the recipes to serve 4. Take this with a pinch of salt though as I’m not sure how ‘normal’ my one-person serving size is!

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Ingredients

1 Large Onion (red or white, depending on preference!) Diced.
2 Cloves Garlic, finely chopped
4 Turkey breasts Sliced/400g Diced Turkey Meat (Chicken works equally well!)
2 Tins Chopped Tomatoes
3 Peppers (red, yellow, orange…)
160g Quinoa
120g Rice (Any rice really, but this recipe uses Risotto and cooking instructions are tailored accordingly)
100g Sliced Jalapenos (Less or more depending on spice preference!)
Paprika (One again, Hot if you like it spicy, or smoked gives a lovely aroma and depth!)

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To Cook

  • Sweat onion in a pot until softened. Add garlic on low heat and cook for a couple of minutes.
  • Add Quinoa to pot and add 480ml cold water to pan. Bring to boil.
  • In a separate pan, brown off the turkey pieces until semi cooked.
  • Add Risotto rice to pot and mix. Add a little boiling water if the pot is running dry.
  • Add turkey to the pot.
  • Add chopped tomatoes, peppers and jalapenos to the pot and mix. Season and spice.
  • Contuinue to add about 100ml water every time the rice and Quinoa absorbs it all. Keep it fairly liquid but not swimming in water.
  • Simmer away for 20-30 minutes, adding water as you go.
  • When rice and Quinoa are tender and cooked, and liquid is absorbed take off heat and serve!

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Alright, I will admit I’m not very good at giving recipes, as I’m very much a ‘play it by ear’ kind of cook! I sort of just throw things in and mix stuff up and I never really cook from recipes, I just use my instincts and play around.

Anyway, this makes a lovely spicy, warming stew-come-risotto type dish. I really enjoy it and I hope that anyone who dares to try it out does too! Once again, it’s super healthy, using clean, fresh ingredients and I have it with lots of fresh veggies! I never cook with oil – when sweating or ‘frying’ I use water to ‘lubricate’ and it has never failed me!

By my rough calculations, this should be about 440cals per serving, depending on brands and amounts etc…but there we go, very clean, very fresh, packed with nutrients and anit-oxidants and super low in fat!

Play around with basic ingredients and see what you can do! Once you understand the basics of any ingredient, cooking technique, style or flavour group, you can go any direction you want! This recipe has hints of Mexican, elements of Italian and then a whole bunch of other sources that come into play, but if you know what you like, and you have a basic understanding of cooking, you can do whatever you want!

Enjoy a nice, hearty and warming dish, packed with nutrients and lovely warming spices this Autumn!