Franshollande - Busy Mexican Kitchen: Insanely Quick and Easy an Essential
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Busy Mexican Kitchen: Insanely Quick and Easy an Essential: summary, description and annotation
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A great way to be happy and healthy is by eating well and knowing the effects that different foods can have on your body. Mexican food is often a mix of delicious meats and vegetables that create a symphony of taste and sensation that benefits your body.
So, if you choose nutritious alternatives, Mexican food has the potential to benefit your health. Knowing what foods provide these benefits will help you make the most nutritious choice the next time you head to a Mexican restaurant.
Franshollande: author's other books
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By Franshollande
All ideas, suggestions and guides written here are only for informative purposes. While Author has taken steps to prepare information contained here with great accuracy, all readers need to use them at their own risk
Copyright 2016 Franshollande. All rights reserved. Including the right to reproduce this book or portions thereof, in any form. No part of this text may be reproduced in any form without the express written permission of the author.
Table of Content:
Avoid calorie-laden ingredients, such as full-fat Mexican cheeses and sour cream, and load up on nutrient-packed foods like tomatillos, limes and avocados instead.
A great way to be happy and healthy is by eating well and knowing the effects that different foods can have on your body. Mexican food is often a mix of delicious meats and vegetables that create a symphony of taste and sensation that benefits your body.
So, if you choose nutritious alternatives, Mexican food has the potential to benefit your health. Knowing what foods provide these benefits will help you make the most nutritious choice the next time you head to a Mexican restaurant.
Table of Contents
Ingredients
- 2 x 300g pkts frozen mango cheeks
- 250ml (1 cup) silver tequila
- 160ml (2/3 cup) fresh lime juice
- 160ml (2/3 cup) Cointreau liqueur
- 100g (1/2 cup) caster sugar
- 2 cups ice cubes
Method
Step 1
Place half the mango, tequila, lime juice, Cointreau, sugar and ice in the jug of a blender and blend until smooth. Pour evenly among half the serving glasses. Repeat with the remaining mango, tequila, lime juice, Cointreau, sugar and ice. Serve immediately.
Ingredients
- 1 tablespoon cumin seeds
- 1 tablespoon dried coriander leaves
- 1 tablespoon mild paprika
- 1 teaspoon ground oregano
- 1/2 teaspoon chilli powder
- 1/2 teaspoon garlic powder
Method
Step 1
Place cumin in a non-stick frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar. Gently pound with a pestle until coarsely crushed.
Step 2
Stir in the coriander, paprika, oregano, chilli powder and garlic powder.
Ingredients
- 200g organic corn chips
- 1 tablespoon Mexican chilli powder
- 1 chorizo sausage, halved lengthways, thinly sliced
- 160g (2 cups) coarsely grated cheddar
- 125ml (1/2 cup) medium chunky salsa
- 90g (1/3 cup) light sour cream
- Fresh coriander leaves, to serve
Method
Step 1
Preheat grill on high. Arrange the corn chips over the base of a shallow 22 x 32cm ovenproof dish. Sprinkle with the chilli powder. Top with the chorizo and cheddar.
Step 2
Cook the nachos under grill for 3-5 minutes or until the cheddar melts and the chips are golden.
Step 3
Top the nachos with the salsa and sour cream. Sprinkle with coriander and serve.
Ingredients
- 3 x 250g punnets grape tomatoes, halved
- 1/2 small red onion, finely chopped
- 1 teaspoon chopped fresh red chilli
- Pinch of caster sugar
Method
Step 1
Preheat oven to 180C. Line a large baking tray with non-stick baking paper. Place the tomato, cut-side up, in a single layer, on the lined tray.
Step 2
Bake in oven for 30 minutes or until soft and lightly browned. Set aside for 30 minutes to cool.
Step 3
Combine the tomato, onion, chilli and sugar in a medium bowl. Taste and season with salt. Serve.
Ingredients
- 1 Mission Garden Spinach & Herb Wrap
- 1 1/2 tablespoons cream cheese
- 1/4 red capsicum, chopped
- 1/4 yellow capsicum, chopped
- 50g rare roast beef
- 1/2 tomato, sliced, along the Centre
Method
Step 1
Spread 1 Mission Garden Spinach & Herb Wrap with 1 1/2 tablespoons cheese spread. Place 1/4 red capsicum, chopped; 1/4 yellow capsicum, chopped; 50g rare roast beef; and 1/2 tomato, sliced, along the Centre. Drizzle over 1 tablespoon mild salsa. Roll up to enclose. Cut in half.
Ingredients
- 500g peeled green prawns
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried red chilli flakes
- 4 roma tomatoes, finely chopped
- 400g can red kidney beans, rinsed, drained
- 4 spring onions (shallots), thinly sliced
- 1 long fresh green chilli, finely chopped
- 1/4 cup chopped fresh coriander
- 1 1/2 tablespoons lime juice
- 2 teaspoons olive oil
- 130g (1/2 cup) low-fat natural yoghurt
- 8 tortillas, warmed
- Rocket leaves, to serve
Method
Step 1
Combine the prawns, cumin, paprika and chilli flakes in a bowl.
Step 2
Combine the tomato, beans, spring onion, chilli, coriander and 1 tablespoon of the lime juice in a bowl. Season with pepper.
Step 3
Heat the oil in a large non-stick frying pan over high heat. Cook the prawns, stirring occasionally, for 2-3 minutes or until the prawns change color. Drizzle with the remaining lime juice.
Step 4
Serve the prawn mixture and salad with yoghurt, tortillas and rocket.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 2 teaspoons Mexican chilli powder
- 500g pork mince
- 400g can Italian tomatoes, diced
- 1/2 cup chicken stock
- 2 tablespoons tomato paste
- 400g can kidney beans, rinsed and drained
- 1 tablespoon lemon juice
- 125g can corn kernels, drained
- 2 tablespoons coriander, chopped
- 1 onion, finely chopped
- 1/2 large avocado, diced
- Sour cream and corn chips, to serve
Method
Step 1
Heat oil in large, deep non-stick frying pan. Cook onion over medium heat for 5 mins until soft and golden. Add garlic and chilli powder cook, stirring for 30 secs. Add pork and cook for 5 mins breaking up any lumps with a wooden spoon as it cooks.
Step 2
Add tomatoes, stock and tomato paste to the pan. Stir to combine then bring to the boil. Simmer over medium-low heat for 15 mins until reduced and thickened slightly. Stir in beans, cook for 2-3 mins to heat through.
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