Mexican Bean Chilli and Some Big News
I’ve been a bad girl, I know. I have neglected you for about two months now. I’ve been barely there, barely showing you any attention, almost completely abandoning my responsibilities to you, your kitchens and your stomachs. I know it’s inexcusable I’m really sorry hope you did not feel like I did not love you coz you guys are my foodie world. I’ve been busy trying to move.
Well you see, I have been living in Kakuma for over 2 ½ years now. It has been such a great experience, so different from the city and so different from the rural areas we know off. Its smack in the middle of nowhere but I loved it and enjoyed it. It did get lonely sometimes and boring but I found solace in my cooking and sometimes gardening. I eventually started this blog in December 2011 after a year of contemplating the idea and it has brought me so much satisfaction. And all of you are such a blessing to my life because I never thought I would actually have an audience.
I’m being too mushy let me get on with the news. As of mid April 2013 Foodie in the desert is now being written from Nairobi. Yes I will keep the name Foodie in the DESERT because the desert not only symbolizes Kakuma but also the ability for one to cook great food with minimal resources. I hope you will still enjoy my posts, I will also do restaurant reviews now that I will be around and hopefully bring you more exciting and informative segments on places to get ingredients, cheapest places to buy stuff, reviews on chefs etc. This should be an exciting journey hope you will all still be around for support and do tell your friends.
Today’s recipe is an interesting one its chilli cooked with baked beans. It really yummy and the mixture of textures , I served it with chapo but think it could also be great with rice. HAPPY COOKING!!!
Ingredients
- 400g penne (you can use any type of pasta that you prefer)
- 90ml extra virgin olive oil
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
- Handful of mushrooms, sliced
Instructions
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.
Meanwhile, heat the oil very gently in a frying pan.
Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.
When the garlic is just beginning to brown remove and discard the chilli.
Darin the pasta and place it in a bowl
Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.
Serve immediately
https://www.themothershipvillage.com/mexican-bean-chilli-and-some-big-news/
Chilli Beef with Coconut Cream and Dhania
Coriander is by far my most favourite and treasured herb. I’d add it to tea if I could just so that I could have a taste of it. Oooh wait maybe I should try that 🙂 hehe I digress. When I saw this recipe in the Australian Women’s Weekly Sensational Stir fries cook book there was no question I had to try it. And it did not disappoint.
The original recipe uses lamb but I had none so I just used beef fillet steak instead and kept all the other ingredients as is. Do try it. Serve with some hot rice. Your family will love it. HAPPY COOKING!!
Ingredients
- 1 tablespoon peanut oil (or whatever you have in hand)
- 2 small fresh red chillies, chopped
- 1 clove of garlic crushed
- 2 teaspoons grated ginger
- 1 medium onion, sliced
- 450grams beef fillets (you can also use lamb), sliced
- 1 tablespoon fish sauce
- 2 teaspoons sugar (preferably brown)
- ¾ cup coconut cream
- Small bunch of chopped fresh dhania (coriander)
Instructions
Heat oil in a wok or large sauce pan
Add chillies, garlic, ginger and onion. Stir fry till soft. Remove
Add lamb in batches, stir-fry till lamb is tender
Add onion, sauce, sugar, coconut cream and Dhania. Stir until hot
Serve with rice. HAPPY EATING!!
https://www.themothershipvillage.com/chilli-beef-with-coconut-cream-and-dhania/
