Guest Post: Asiya of Chocolate And Chillies

Hey hey hey! Look at who we have here today! It’s my homegirl Asiya who blogs over at my favorite (Asi, it’s favOrite, not favOUite 😉 ) space on the internet, Chocolate and Chillies!  Not only is she a co-host with me and Sarah for Eid Eats 2016, but she is one of my closest friends and confidantes.  She holds a special place in my heart, and I am so grateful and blessed for her friendship.

You know those cartoons where there’s an angel on our right shoulder and a devil on the left?  Well Asiya is the angel on my right shoulder, giving suggestions on where to cut fat in recipes, or where we can swap wheat flour in for all-purpose flour.  My foodie desires are like the devil on your left shoulder, whispering things like, “more butter baby!”

Well, since it’s Ramadan and the Shayateen are chained up, I’ll hand it over to our Angel Asiya, and she can share the healthy and delicious yummies that she’s been up to 😉

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Ramadan Mubarak!  I hope everyone’s fasts are going well and we are all making the most of this blessed month.  I’m very excited to be guest posting on Henna’s fabulous blog!  Henna and I have been good friends for a few years now. Over these years, Henna has become one my closest friends.  She is someone you can go to for advice or for just a “Hey Girlfriend!!!!”  It’s amazing how the internet connects people who otherwise would never have met.  Not only is Henna a wonderful friend…but she is also a great cook!  Her blog is full of delicious recipes.  Our family has lately been enjoying her Cajun Chicken Pasta.  It has been a big hit!  Her recipe for Chicken Keema has been a life saver on many occasions when I’ve needed something quick to whip up or if I have run out of adrak laysan (ginger garlic paste).  Bolani is one of my favourites and Henna’s recipe was delish!

Now for the recipe I am sharing with you today!  I find in Ramadan it can be hard to keep a balanced diet, especially with these long fasts.  Also, with our traditional South Asian diet, we tend to indulge in a lot of deep fried goodness.  So today I am sharing a recipe the helps to balance out all those unhealthy iftaris.  It’s a one pot meal and super quick to make which is a great help during Ramadan.  You can have it on its own or pair it with some grilled chicken or fish.  Leftovers also make a great suhoor!  For a change you can have leftovers wrapped in a tortilla topped with some sour cream, salsa and guacamole.

Thank you Henna for sharing your space with me and for letting me guest post on your blog!

 

One Pan Mexican Quinoa

 

One Pan Mexican Quinoa 

Adapted from Damn Delicious

1 tbsp canola oil

2 garlic cloves, minced or pressed

1 green chilli, minced

1 cup quinoa

1 cup water

1 19 oz tin black beans, drained and rinsed

2 tomatoes, diced

1 cup frozen corn

1 tsp chilli powder

1/2 tsp cumin powder

salt and freshly ground black pepper to taste

2 tbsp lemon juice

2 tbsp minced cilantro

Over medium-high heat, heat the oil in a large skillet.  Add garlic and green chilli.  Cook until fragrant, approximately 1 minute.  Add quinoa, water, black beans, tomato, corn, chilli powder, cumin powder, salt and pepper.  Bring to a boil.  Cover and reduce heat.  Cook until quinoa is cooked, about 15-20 minutes.  Mix in lemon juice and cilantro.  Enjoy!

Chicken Quesadillas and Eid Eats 2016!

Salam and Hello friends!

I come bearing exciting news! Ramadan is right around the corner (less than 2 weeks remaining! Eeeks!), and Asiya of Chocolate and Chillies, Sarah of Flour and Spice, and I are hosting Eid Eats (2016) again! What is Eid Eats, you ask. Consider it a virtual potluck in which you “bring” (ie., blog about) a food item which is reminiscent of Eid (the holiday marking the end of the Islamic month of Ramadan). What you decide to share can be something traditional that’s made in your home/family, or you can get creative and share something completely out of the ordinary. The choice is yours, as long as it screams Eid festivities to you 🙂

EidEats5

Here are a few guidelines in order to participate:

  • Prepare and blog about your food item on July 3rd, 2016.   You can prepare your blog post beforehand, just be sure to have it go live on the above-mentioned date. The link party will be open and accepting submissions until July 6th, 2016.
  • Be sure to use the hashtag #EidEats2016 in your post and on any social media.
  • New recipes and posts will only be accepted. Unfortunately we cannot accept links to past blog posts.
  • Link your post to the party hosts blogs (Flour and SpiceChocolate and Chillies, and My Ninja Naan) and be sure to include the party button/graphic (the one you see above) in your post.
  • Visit the aforementioned blogs on July 3rd and be sure to submit your post via the link party (will be set up that day).
  • Check out what our fellow bloggers have submitted, and be sure to head on over to their space and leave them some love in their comments section!

 

To get this party started, I made a batch of zesty and delicious Chicken Quesadillas whose recipe Asiya had shared. To say these are yummy is an understatement. These are freaking fantastic! They’re zippy and packed with flavor! Serve them with salsa, guacamole, or sour cream (or all three!), and you’re on your way to Flavor City 🙂

 

ChickenQuesadillasPic

Chicken Quesadillas

Yield: 4 – 6 Servings

Ingredients:

  • 1 ½ – 2 pounds boneless chicken breast, butterflied
  • ¼ cup lemon juice
  • ¼ cup chopped cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons chili powder
  • 2 teaspoons cumin powder
  • ¼ teaspoon red pepper flakes, optional
  • Salt, to taste
  • 1 onion, diced
  • 1 tomato, seeded and diced
  • 8 to 10 medium flour tortillas
  • Cheese (cheddar, Mexican blend, Monterey jack, or Colby), as needed

Directions:

In a small dish, combine lemon juice, cilantro, olive oil, chili powder, cumin powder, red pepper flakes (if using), and salt. Add chicken and coat well.

Heat a skillet over medium-high heat. Add chicken and cook until no longer raw, keeping in mind that this can take several minutes. Transfer chicken (along with any juices that may have accumulated) to a plate and shred. In the same skillet, add onion and cook until softened, just a few minutes. Add onion and tomato to shredded chicken, mix well, and set aside.

Heat a lightly greased nonstick skillet over medium heat.

Lay tortillas flat and place approximately ¼ to 1/3-cup on one half. Top with cheese and fold. Transfer to heated skillet, cover, and cook until the cheese has melted, just a few minutes. Flip the quesadilla and cook until lightly browned. Remove from skillet and serve immediately.

Tortillas

Several months ago, I attempted to make my own tortillas. I figured that since I’ve gotten the hang of homemade roti (Indian/Pakistani unleavened flatbread), that tortillas shouldn’t be too difficult. The verdict? Even easier!

These tortillas are so wonderful! They’re soft yet pliable (meaning you can go hard with piling up those tacos to your heart’s content), and so quick and easy to make! I don’t see myself going back to store bought tortillas, and I’m sure you won’t go back either 😉

(Recipe courtesy of Annie’s Eats.)

TortillasPic

Tortillas (Flour)

Yield: 12 to 15 Tortillas

Ingredients:

  • 3 cups all-purpose flour
  • 5 tablespoons unsalted butter, at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ – 1 cup water

Directions:

In the bowl of a food processor, combine all-purpose flour, butter, baking powder, and salt. Pulse until crumbly, about 5 seconds. With the machine running, slowly add the water until a cohesive ball of dough is formed. Knead for 30 seconds more, until the dough is tacky. Add a bit more flour if the dough is too sticky.

Transfer dough to a surface lightly dusted with flour. Divide into 12 to 15 balls, cover, and allow them to rest for 10 minutes.

Heat a large skillet (or fry pan) over medium-high heat. Working with one ball of dough at a time, lightly dust with flour and roll into a large and thin circle, approximately 8 inches in diameter. Carefully transfer the tortilla to the heated skillet and cook for 20 to 30 seconds, until small bubbles form on the surface and lightly browned. Flip and cook for an additional 10 to 20 seconds. Do not overcook, as this will result in stiff tortillas.

Use as needed, or store in an airtight bag in the refrigerator or freezer.

Salsa

The last few weeks have been such a whirlwind.  We had just gotten back from Texas, and last weekend we flew out to California and surprised my family! We didn’t tell anyone that we were coming and surprised the living daylights out of everyone 😀 We set our son, Zuni, in his stroller in front of my parents house, rang the doorbell, and hid behind a car to watch their reactions.  Both my mom and dad were frozen in shock!  Although it was a short trip (3.5 days), it was wonderful nonetheless.

Now that we’re back and finally getting some much needed rest from travelling so much, I thought that I should share my trusted Salsa recipe.  The wonderful and talented Asiya shared it on her blog, and since then it has become a hit in our home as well.

 

 

Salsa

Yield: Approximately 2.5 cups

Ingredients:

  • 1 (10 oz.) can diced tomatoes with green chilies
  • 1 (14 oz.) can diced tomatoes
  • ½ small onion, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1 lime, juiced
  • Handful cilantro, roughly chopped
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ¼ teaspoon cumin powder

Directions:

Combine all of the ingredients to a food processor and pulse until a desired consistency is reached.