Reuben has been telling me for some time that I need to blog more of my recipes. I’ve always been a bit hesitant to do so as I am not a food blogger, or a chef, or particularly confident of my abilities in the kitchen. However! Since the people I feed generally seem to enjoy the stuff I make and the feedback on the couple of recipes I posted long ago has been overwhelmingly positive, I’ve decided that in 2013 I’ll make an effort to be a little more confident in sharing some of my own recipes. It’ll mostly be really simple food with an emphasis on fresh produce, because that’s what I like to make and eat!
This meal is so ridiculously simple I’m reluctant to even call it a recipe, but when I posted a picture of my cheaty veggie nachos a little while ago a few people asked about it, so it seemed like a good place to start. My nachos are loosely based on the incredible nachos served at one of our favourite Bendigo cafes, Old Green Bean (seen in this post). The “recipe” changes every time I make it depending on what ingredients I have on hand, so you can use whatever veggies or herbs are in your fridge, or according to taste. These nachos might not be terribly authentic but they are seriously delicious!
Canned Kidney Beans (1 Can per Packet of Corn Chips)
Grated Tasty Cheese
Herbs and Veggies for Salsa – Tomatoes, Capsicum, Corn, Onion, Chilli, Coriander, Parsley (What ever takes your fancy!)
1 Avocado (or 2 if you like a lot of Guacamole like I do)
1 or 2 Cloves of Garlic
An extra Tomato
1. Preheat your oven to 200ºC. Strain and rinse your kidney beans.
2. Spread corn chips out evenly in a baking dish then spread a layer of kidney beans over the top. Sprinkle corn chips and beans generously with grated cheese, then pop it all in the oven for 5-10 minutes, or until the cheese melts and starts to turn slightly golden.
3. While your corn chips, beans and cheese are in the oven, prepare your salsa. Simply chop whatever vegetables and/or herbs you want to use finely, then mix it all together in a bowl. For the version above I used fresh tomatoes, canned corn, fresh capsicum and (the secret ingredient!) a little crumbled feta. If I’d had a red onion on hand I would have added that too. I also really like fresh coriander in my salsa, but Reubs isn’t a fan so I omit it. A squeeze of lemon juice and/or a little fresh garlic wouldn’t go astray either. Really, it all comes down to personal preference. Use your imagination!
4. To make your guacamole roughly chop your remaining tomato, garlic and avocado then wizz it all together in a food processor, adding sour cream to taste.
5. Take your corn chips, beans and cheese out of the oven, then pile your salsa and guacamole on top. You might like to add a dollop of sour cream and (if you’re feeling fancy) garnish it with a pretty sprinkle of fresh herbs. Reubs and I are also quite partial to finishing ours with a few jalapenos (like they do at Old Green Bean).
That’s it! Yummy, super quick and easy (so perfect for a fast midweek meal) and absolutely bursting with lovely, nourishing veggies. It doesn’t get much better than that!