So when Victor asked me to teach him a few recipes that he could prepare in the common kitchen at school, I though ‘This boy is really cool!’ (and awesome and handsome too… but again I’m bias… but if you have met him you know I’m right).
So we started with a good, filling, comforting, fast, all-in-one-meal recipe:
Chickpeas, chorizo, tomatoes and spinach all in one meal
- 1 can of chickpeas (or any other beans)
- 1 can of chopped tomatoes (make it ‘gourmet’ with fresh tomatoes)
- 1 chorizo sausage cut in small-ish cubes or slices (no substitution here)
- a few handful of fresh spinach (kale should work well too, and it’s the ingredient that make it less ‘boy food’, more ‘girl-friendly’ – always good to have a trick in your sleeve to impress the girls..)
- salt, pepper, might also want to add some garlic (dried or freshly crushed), chili flakes are a nice addition too
You’re done, bring up the plates.
Remark: if you use fresh tomatoes, cook them first in the pan with the chorizo so they can release their water. You can remove a bit of water, if there’s to much.
Next, we upped our game with a meaty meal:
- chicken breast (1 per person)
- 1 red pepper (or more)
- 1 medium onion
- 1 lime (or lemon, or pasteurised lemon juice - we don’t have to be fancy here)
- paprika, cumin, salt, pepper, olive oil (or any other available oil)
- Halve, de-seed and cut the pepper into strips. Peel, halve and slice the onion as finely as you can. Slice your chicken too (nice long strips, try to follow the muscle grain)
- In a ball, put pepper, onion, chicken, 1 tea spoon of paprika, a pinch of cumin, the juice from the lime, a tablespoon of oil, salt, pepper. Mix well and let marinated for 5 minutes.
- In a hot pan, with a splash of oil, cook the chicken for 6-8 minutes (ATTENTION, make sure the meat is thoroughly cooked, you don’t want anybody to get food poisoning). The chicken has a nice honey colour, the pepper strips are soft and the onion are light brown… Done, another success in less that 30 minutes.
The Chicken Fajitas was served with a French Purée à l’huile d’olive (mashed potatoes with olive oil - sound much more sophisticated in French, but again if you want to cook to impress…).
Purée à l’huile d’olive
- small potatoes (2-3 per person) (I like red potatoes, it makes the mash looks more interesting)
- olive oil
- salt, pepper, parsley (remember, the green effect)
Remark 2: Call me crazy, but I like my meal to have a mix of colours, so it looks more harmonious and pleasing.
Now, I’ve been hesitating for the title of this post. It could have been