Mexiday! The basic ingredients

I am sooooo obsessed with REAL Mexican food at the moment! You may have realized this after reading my review of Mamasita a while back... still drooling! When I say REAL Mexican food, I'm not talking about heavy, fatty, dishes smothered in refried beans and melted cheese. I'm talking about beautiful, fresh dishes, full of flavor and a whole lot healthier then you might imagine.

So it only makes sense that I do a series of Mexican recipes but since the phrase "Taco Tuesday" is used everywhere... let's make today... Mexiday!! Hey, there has to be at least one tacky reference thrown in :)

Firstly, you need to find a few ingredients for that authentic taste, such as:

Corn tortillas - the type you get at the supermarkets here in Australia are ok, but they aren't the greatest. If you can, try to find the frozen ones - you won't regret the effort! I get mine from here: http://www.aztecmexican.com.au/ they are in Victoria and are very helpful, so maybe give them a call and see if they know where you can find them in your area. I usually buy a box and stack my freezer full or share with a friend or two. FYI, there are two kinds of tortillas, one for heating and eating (soft taco style) and the others are thinner for baking like enchiladas. If you're really keen on cooking from scratch, you could buy a grain called masa harina (fairly easy to find) and make your own, but I haven't had much luck doing this. To heat the soft taco tortillas, just heat in a dry pan for about a minute each side and then wrap in paper towel and place inside a container with a lid, or a tortilla warmer. The steam from each tortilla will keep the rest warm and soft.

Chipotle chillies - these are my favorite chillies! It a smoked Jalapeno and is finally getting more popular in Australia. You can buy them as a powder, dried or canned, and has the most beautiful smokey heat. I wouldn't classify them as super hot, but start with a little and work your way up. Herbies sell the powdered and dried variety and I get my cans from Aztec, but some specialty supermarkets also have them. You can use smoked paprika if you can't find chipotles, but it won't be the same.

Other Mexican chillies include Ancho, Mulato, Pasilla, and there's many more. Again, Herbies is a great place to find these in the dried varieties. I suggest you get a few and see what you like, some are mild, some will burn your mouth, get a few and have a play.

There's a bunch of herbs and spices that you'll also need and if you've followed my herb and spice recommendations, you should already have most of what you need in your pantry. You're going to need coriander, both powdered and fresh... in fact, start growing it as you'll need handfuls in lots of dishes, especially salsa's. Cumin is a another must have as well as dried oregano and paprika.


And don't forget... Limes!! And plenty of them!


Lastly, grab a bottle of tequila... for marinating... and let's get cooking... hiccup!

"Sorry, I'm gluten intolerant..."

I bet if you went through your list of friends you could easily count half a dozen that are gluten intolerant. It’s such a common aliment these days. But don’t let it stop you inviting your closest friends over for dinner. (if you’re unfamiliar with gluten intolerance, check out Wikipedia for more info)

I am not a nutritionist or doctor and this list is by no means comprehensive, you should always double check all product labels (they change frequently) but here’s some pointers to help you out:

Stir-fry: steamed rice is always a good option but if you want to do a noodle dish grab some fresh rice noodles from the dairy case at the supermarket. I think they are even yummier then the wheat varieties and all you need to do is sit them in hot water for a few minutes, drain and add to your wok.

Cheese sauce: most of the time you would thicken a sauce with flour, but instead use cornflour. Most corn flours are gluten free (double check labels as some contain wheat) and in this case you can substitute your usual amount of plain flour for cornflour... you won’t even know the difference.

Pasta: there are lots of gluten free pasta’s available these days so find a variety that you like. Make a batch of cheese sauce and you could have mac and cheese or if you have some frozen Bolognese sauce, you could whip together a quick lasagne.

Corn tortillas and taco shells: Mexican style foods are always an easy option. So far all the taco shells I’ve found are gluten free but some tortillas are sneaking in wheat flour, so again, check the labels!

Crumbs: rice crumbs are easy to find in the health sections of most major supermarkets and are actually crunchier then bread crumbs, mmmm.

Dessert: go to the health section of your local supermarket and buy a gluten free cake mix! There are lots of recipes available but it can be very expensive to make a flourless cake as you need a lot of nut meal so this is the one time I'll let you cheat. Or your other options are something dairy based, like custard, ice-cream sundaes, crème caramels or mousse.

Hope that’s given you some ideas!

Oils, ain't Oils!

You can flavour oil a few different ways, but my two favourites are: 

Instant flavour
Pour some oil in a pan and before you heat or cook anything, add some strong flavours like garlic, chilli or fresh rosemary.  To do this cut your chilli in half, slice the garlic nice and thick or clean and dry well a few sprigs of rosemary.  Add them to the oil, then turn on the heat to low.  As the oil heats it will draw the flavours out, which will flavour whatever you throw in next.  The trick is to throw out the garlic and chilli before they go brown as the garlic will get bitter and burn long before anything else gets cooked.  This works well with any strong ingredients that have really strong flavours.  You could even cool the oil, add some vinegar or lemon juice and use as a dressing!

Make it intense
Grab a clean (preferably sterilised) bottle with a screw top lid.  The neck has to be wide enough so you can push your flavours into the bottle.  Push through garlic, chilli, porcini mushrooms, rosemary, citrus peel, whole peppercorns - whatever flavour you want the oil to have.  Add in the best quality olive oil you can afford - opt for an extra light virgin oil as the flavour is the most mild.*  Close the bottle and place in your pantry for at least a week so the flavours draw out into the oil.  You can now use this to cook or as a salad dressing.

* note - extra light virgin olive oil is extra light in flavour only, the fat or calorie count is exactly the same as any other olive oil.

Root vegies = cold water...

Ok so this is a very basic rule, but it's mainly been forgotten over the years. If your veg is from under the ground (potato, carrot, parsnip) you need to start cooking with cold water. But if the veg is from above the dirt (corn, peas, green beans) you need to cook in boiling water.

Now I'm sure there's a really technical reason as to why this is, but the easy version is most underground vegies are roots. They are dense, hardy, filling foods and need to be cooked slowly so they cook evenly. If you start cooking potatoes in hot water, the outside edge will cook faster than the inside and you end up with a crunchy centre. Other vegies, like peas, are much lighter and should be cooked very quickly in boiling water to lock in the nutrients.

Oh and here's a quick mashed potato recipe:

1. Peel 1 medium potato per person - my interpretation of 'medium' is about the size of a tennis ball... I generally work on the old rule of "one spud per person, plus one for the pot" but I always make a little too much, it's my weakness! If the potatoes are dirty, give them a quick wash too.
2. Dice the potatoes into 2cm chunks. (It doesn't have to be perfect, but the closer in size, the more even result)
3. Put the potatoes into a pan and cover them with enough cold water to cover by about 1cm. Add a good pinch of salt and cover the pan with a lid, but don't close the lid completely or it will boil over and make a huge mess.
4. Turn the heat on to high and bring the water to a boil. Once it's boiled, then turn down the heat to low.
5. The potatoes are cooked when they are tender. To test you can pierce a piece of potato with a fork. If the fork goes in smoothly and the potato is soft, they are done. Or you can squash one against the side of the pan with the fork, but be careful not to push the boiling hot pan of water onto yourself!! It usually takes around 10-15 minutes for peeled, diced potatoes to cook - depends how many potatoes are cooking, etc…
6. Drain all the water and then put the potatoes back into the pot - this helps some of the excess water to evaporate.
7. Now for the flavours! Add a little more salt and some pepper. (not too much salt, you can add more later) Throw in a good tablespoon of butter and a splash of milk, then mash, mash, mash! The more you mash the smoother it will be. Or if you have a stick blender, use that - you'll have the most velvety smooth potatoes you've ever had... bliss! (but don't overuse the stick blender or you'll make a gluey paste!)
8. Other great flavour options are a sprinkle or parmesan or cheddar cheese, a little garlic salt, fresh chopped spring onions... use your imagination!

There's heaps of potato mashers on the market, most of them are the same. Opt for something that's comfortable to hold and remember you're going to be pushing down on it, so look for something sturdy.

Portable, aka work, lunches

As promised in my last post, here are some tips! There are lots of options; you’re only limited by your imagination and the effort you put in. 

Leftovers (obvious ain't it?)

For me, this is the obvious choice – take leftovers from dinner the night before... assuming there are any leftovers! Get yourself some really good quality microwavable containers in various sizes. My preference is Tupperware, but get whatever you prefer - plastic takeaway containers are not a good option though, trust me! Some quality containers even have a divider in them, so your curry doesn’t touch your rice. Better yet, if you’ve got lots of leftovers, freeze them in individual portions so that you can grab one and go. Lifesaver when you’re running late!

Tips for leftovers:

• Curries, stews, pasta dishes and some stir-fry’s are the best options, as they are easiest to reheat. Anything with a lot of moisture (or sauce) should reheat evenly.
• If you’re reheating frozen food, try to defrost the night before for the best results.
• Potatoes generally don’t freeze too well, so leave these out if you need to pop food in the freezer.
• When reheating something that’s in one piece, like a wedge of lasagne, try cutting it into four smaller pieces first. This should (hopefully) give you four hot pieces, instead of one slab with an icy center – yuck!
• Don’t like your rice soaking up sauce while it’s sitting in a container? Put your saucy meal on the bottom of the container and the rice on top. Once it’s warmed up, you can turn it out into a bowl – yum!
• Frozen rice will reheat in about a minute on high!
• Take precautions with microwaves as they all vary. Food might be searing hot on the outside but still frozen in the middle.
• DON’T put foil in the microwave – it can explode.

Sandwiches / Wraps 

Sandwiches and wraps are another popular option for a workday lunch. The combinations of fillings are endless! 

Tips for sandwiches /wraps:

• If you have a fridge at work, why not keep some staple ingredients to save transportation? Lots of office workers are near some sort of supermarket these days, so you could keep sundried tomatoes, cheese, spreads, etc in the fridge ready for when you need it. You might even purchase some items to share with another co-worker!
• Hate soggy sandwiches? Lay your sliced tomato on absorbent paper towel for a minute. No more soggy bread!
• Wraps store for about 12 months in the freezer and only take a few seconds to defrost.
• Bread also freezes really well and lots of offices have toasters, so you could whip up a warm lunch in less time then it takes to go downstairs.
• If it’s easier to bring in a fresh sandwich each day, Tupperware have some fantastic Sandwich Keeper boxes that will keep your sandwiches fresh for 24 hours! I use these all the time and swear by them. Definitely a case of “you get what you pay for!” (I don't sell them, I promise)

Salads

Salads are a great option in summer and are easy to throw together the night before, or with a bit of prep in the morning. If you’re going to eat salads for most of the week, why not do some prep on the weekend to make your mornings easier?

Tips for salads:

• Slice up carrots, capsicum, cucumbers and store in airtight containers in the fridge.
• Grab a big bag of mixed lettuce leaves or baby spinach from your local supermarket.
• Rice salads can be made in advance and will stay good for 3 days. Add small amounts of different proteins, like grilled chicken or canned tuna, each day to make it different from the last.
• Cherry tomatoes, button mushrooms and croutons will stay fresh for about a week and will jazz up any salad.
• Can’t stand ‘rabbit food’? Bacon pieces and chunks of roasted potatoes will keep even the keenest carnivore satisfied.
• Keep a bottle of two of pre-made dressings in your desk drawer or fridge. But be careful if you’re watching your weight as commercial dressing can be loaded with extra fat and sugar.

When I’m in a super rush, I’ll grab the following: 1 small can each of 4 bean mix, corn and tuna. When it's time to eat, I drain the cans, throw together into a bowl with a splash of vinegar and mix. Quick, healthy, cheap and delicious!

Want new shoes? Stop buying lunch!

Ok so we hear it all the time and for some of us the idea of a budget is ‘so lame’. But have you ever really stopped to think what buying your lunch every day is really ‘costing’ you? First, some facts, then, some tips... 

I LOVE! (img Tony Bianco Shoes)

Fact #1 – buying lunch is hideously more expensive

Don’t be fooled! You can almost always make your meals for at least half the price at home, sometimes even cheaper, ie: a cafe style coffee will cost about $1 to make at home vs almost $4 at a city cafe. Most lunches will generally set you back $10 on average these days and generally, that doesn’t include a drink. That equals $2,600 a year just on lunch! 

Fact #2 – store bought lunches have lots of hidden nasties

This is true whether you’re watching your waistline or just very conscious of what you put into your body. Most sandwiches that are for sale at your local cafe are double the size they were 5 or 10 years ago – that’s double the calories, double the gym sessions... you get the idea. There’s also loads of hidden salt, fat and sugar in almost everything we buy. Would you normally put THAT much butter, mayo, cheese, deli meat on a sandwich you made at home? And don’t even get me started on how some of the food is ‘hygienically’ prepared and stored. (That’s a rant for another blog) 

Fact #3 – I find most bought lunches are disappointing

Forgive this onerous generalisation, but for me it’s true. I’m always just that little bit disappointed with lunchtime fare. The bread is a little soggy, the tomato could have been riper, that’s not the cheese I requested but I can’t be bothered arguing because I’m running late for a meeting. Tell me you haven’t had a similar moment?! 

Fact #4 – everyone needs a day off!

I’m not saying that you should take every single meal, snack and coffee with you to work from home! I’m just as busy as you are and we all need a break. For me it’s Friday – I don’t cook a single thing on Fridays. It’s all lunch orders, take away and wine for us. Pick a day that works for you and make it one of your treats for the week.

Need ideas for portable lunches that are quick and simple? Check out my next post...

How many chickens can I squeeze into my freezer?

Last night I got home, cold, hungry and broke.  My only option was to cook but what could I do in hurry? After having a quick look in the freezer I noticed I had some frozen chicken thighs, already cleaned and sliced up, perfect for a 15 minute curry and I knew we'd have enough left over for lunch the next day - two meals covered with half the effort!

When storing food, the best time saving tip I can give you is: store food in a way that is useful for you! Well, preparation is super important too... ok, so maybe that's two tips.

It's essential that you store items in a way that best suits your cooking style.  For example, I have two freezers... hey I'm European; I only know how to feed 20 people at a time!  Unlike me, you might only have a freezer the size of a shoebox, so buying in a large quantity might not be an option.  That's ok, but if you optimise the way you prepare and freeze your meats/meals, you'll maximise your space and save time.

Whenever I buy chicken fillets, I always buy in 2 or 3 kg lots - depending on the storage space left in my freezer and the cash in my purse.  But it's how I prepare and store the chicken that is a real time saver.

To store items in the freezer, I use ziplock bags or good quality, airtight plastic containers.  (Obviously containers are better for the environment, but sometimes I run out)

How can I say 'no' to that face?! :)

Firstly, if you've bought chicken breast fillets with the skin on, you'll need to pull it off... unless of course you're making something that requires you to leave the skin on.  I normally pull it off and give to my very grateful puppies - but not too often or they get fat and the Vet yells at me!

Next, separate the tenderloins - it's the little flappy bit underneath the breast.  Again these should just pull off.  Tenderloins are great in a stir fry, on a skewer or crumbed as quick mini-schnitzels.  They cook very quickly so I normally store them all together in one bag, but store them flat so they'll defrost quickly.

Now, slice up 2 of your chicken breasts into strips... now you have about 500gr of stir-fry strips or taco strips ready to go!

Freeze the rest of your breast fillets as singles or doubles depending on how you normally cook.  Singles fit perfectly in the snack size ziplock bags and you should be able to fit between 2-4 fillets in a sandwich sized bag.

Thigh fillets are great for curries, casseroles, bbqs - anything with a longer cooking time or intense heat.  Chop some fillets into nice, big chunks, great for a curry or casserole.

Lastly - and most importantly - grab a permanent marker and write the contents and date on the bags!!  Or put stickers on your containers.  I also include the approx weight just as a quick reference point.  Oh and don't forget, you can only freeze items for certain periods of time.  (Check out my Freezer Guide)

Can anyone make raw chicken look glamorous?!

The Hot, the Mild and the Exotic

Don’t be intimidated by the large herb and spice section at your local supermarket. In our culturally rich societies, supermarkets need to stock a wide variety of ingredients to please the local communities. I would guess that most people will only be able to identify 10-20% of the herbs and spices on offer and probably purchase even less.

The general rule on herbs and spices is less is truly more. You don’t need to add 15 different things to one dish to make it interesting - unless it's a wonderfully true Indian curry!

Always remember to buy what you need, not in bulk; they are sold is small jars and packets for a reason! As a general rule, dried or ground herbs and spices last 12 months. The flavors really do start to disappear after around a year or even quicker if you don't store your herbs and spices in a cool dark place. So many people I know have jars of spices that are at least 3 years old... or even older! I go a little crazy when I recognize a brand label that disappeared when I was still in highschool! Ask yourself; isn’t it better to have a fresh and flavorful meal than a boring bland one? Go on, be brave and throw out that $2 bottle of Nutmeg you bought when you first moved out of home all those years ago. After all, it's only $2!

My top 10

1. Salt - THE essential but use in moderation!
2. Pepper - I use black and prefer to grind my own so the oils are broken into the dish, but feel free to buy pre-cracked or ground if you prefer.
3. Paprika – sweet, smoky or spicy; the choice is yours. Still not sure? Opt for Hungarian it’s the most popular and is neutral on the spice scale.
4. Cumin – ground is easiest for most things. You can also buy the seeds and grind them yourself, but I’m trying to save you time and effort.
5. Coriander – ground and fresh. If you’re making salsa it must be the real herb, but dried or the fresh tubes (in the vegetable section at your supermarket) are fine for marinades or sauces.
6. Oregano – in comes in flakes or powder form, use less of the powder as it's stronger in flavor.
7. Basil – fresh is best, but dried is ok for slow cooked sauces and stews. (same rules as Coriander)
8. Chilli flakes – optional of course, but in my opinion a pinch is good in almost everything!
9. Cinnamon / Nutmeg – both are great for different things. Cinnamon is the milder of the two, but should still be used in sparingly, generally a dash is enough. Nutmeg is spicier and warmer, great in the winter months – try it sprinkled on a hot choc on a cold blustery night. 
10. Exotic spice mix of your choice – this is an individual choice but can make a boring old chicken breast an exotic wonder in seconds. Try Morrocan, Portugese, Cajun, Creole or whatever else sparks your interest. If you’re still a little unsure, check the ingredient list, looking for spices that you generally like. I love the "Herbies" range here in Australia, they can't be beat for flavour!