Big Vegetarian Burritos!

I got the inspiration for these delicious burritos from watching The Schuerman Show on youtube.  Sam is a beauty guru and her husband, Jay is a food enthusiast and they have a little man, Phoenix.  They post daily vlogs of their life and always seem to be eating something delicious!

A while back I had come across the episode where they had eaten these huge burritos and wanted to make some of my own.  I hope you enjoy this delicious recipe, and feel free to add or create your own kind of burrito!

To make this recipe, you will need:

A little olive oil, plain not extra virgin
1 large onion, chopped
1 red pepper, chopped
2 jalapenos, chopped (If you want less spicy, add one or no spice don't add any at all, your choice!)
1 can black beans, drained and rinsed
1 can corn, drained
A little salt
Tortillas
Any toppings of your choice, I used:
Tomato
Avocado
Sharp cheddar
Salsa
Sour cream


Heat oil in a large frying pan; I used my deep one, this recipe makes leftovers! (Unless your feeding an army!)
Preheat oven on a low broil.
Cook onion, red pepper and jalapeno pepper until soft, about 6-7 minutes on medium heat.
Add beans and corn, season with salt and heat through.
Heat your tortillas up a little, either in the microwave or in the oven before you preheat it. This makes them a little bit easier to work with.
Place tortillas on a baking sheet.
Spoon some of the veggie mixture into the heated tortilla and sprinkle with cheese.
Broil for 1 minute or less, until cheese is melted.
Top with all your goodies and enjoy!

Mark felt the need to take a picture of me, so I added it!

I love the gorgeous colors of everything mixed together!

I hope everyone enjoys this healthier version of a meat burrito. Using all veggies gives that extra fibre and vitamins that we need and so many less calories than some greasy meat!

Also, if you would like to check out The Schuermans, click here.

Until next time, 

Jacqueline

Greek Stew with Pasta

Today I made a delicious, hearty stew.  I was watching Nigella Bites the other day, and she was making a Greek stew, with lamb and added some macaroni.  Of course, Mark doesn't like lamb, so I substituted with pork and made some of my own changes as I went along.  It was super rich and delicious and we savoured every bite.  I hope you all enjoy this as much as we did, and make any changes you want as you go along.

For this recipe of Greek Stew with Pasta, you will need:

Olive oil
1 small package of pork stew meat, or lamb, about 1/2 a pound.
1 large onion
4 cloves of garlic
2 celery stalks
A few carrots, peeled and diced or 2 handfuls baby carrots cut in half.
1 can of tomatoes, whole or diced, whatever you prefer
A little swish of water, to rinse out can
1 cup red wine
3/4 cup water
1 tbsp oregano
Salt and pepper to taste
3/4 cup macaroni or any small pasta
Crumbled feta cheese for the topping

Finely chop or blitz onion, garlic and celery in a food processor.
Heat olive oil in a pot.
Dry off meat and brown it in the oil.
Set browned meat aside.
Soften onions, garlic and celery in oil from the meat.
Once soft, add the meat back in.
Add the carrots, tomatoes, water, wine, more water, oregano, salt and pepper.
Simmer for 2 hours on a low heat.
Turn up the heat to a boil and add pasta, let cook 10 minutes until pasta is al dente.
You may need to add more salt and pepper here.
Serve with a sprinkle of feta cheese.
Enjoy!

Until next time, 

Jacqueline

Mushroom Pizza Extraordinaire!

I have something super tasty to share with everyone today.  I had been planning on making my noodle-less lasagna for supper, but as we walked around the store I decided on making portobello mushroom pizzas.

This is such a versatile meal. You can use ANY ingredients you want to. Feel free to have imagination with this.

For this recipe, I used:

-4 large portobello mushrooms, without gills and stem. (save the stems and use them as topping!)
-Pizza sauce
-Red pepper
-Jalapeno pepper
-spicy salami
-marble & parmesan cheese

Heat oven at 350F.
Place the portobellos on a baking sheet, and bake for 5-6 minutes.
Once out of the oven, get ready to fill them up with all the goodies you want.
I poured in the sauce and got my mushrooms stuffed with the stems, that I saved and chopped up, all my peppers, a little bit of shredded salami and topped with some marble & parmesan cheese.
Bake these guys for 10 minutes or so. You can also broil them at the very end to get them bubbly!

These pizzas are literally going to save you hundreds of calories without sacrificing flavour! Enjoy the recipe, and don't forget to get creative! 

Until next time, 

Jacqueline