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| The tastiest leftovers in the world. |
In the past couple of days I've been really craving hot food, as in spicy hot, in a way that reminds me of the pregnancy cravings I was having not long before I lost Poppy.
I've also been super-tired and had some strong pains in my right nipple yesterday.
These things all make me think optimistically I might be pregnant again.
But realistically I'm only 7 DPO so the chances of such symptoms at such an early stage is pretty low. Even if fertilised, the egg has probably not even implanted.
I've become better at cooking for two, chopping maybe only half a vegetable instead of the whole thing. But given I put half a dozen different veggies in one meal, I still often end up with more than I anticipated, like with the Black Bean and Sweet Potato Chili the other day.
I've become better at cooking for two, chopping maybe only half a vegetable instead of the whole thing. But given I put half a dozen different veggies in one meal, I still often end up with more than I anticipated, like with the Black Bean and Sweet Potato Chili the other day.
Given my agreement with Mr Duncan is that we can have meat-based meals twice a week, I had planned on doing something with the chorizo he brought home from the local farmers market last weekend.
Spicy cravings + chorizo + tortilla bread in the freezer = Mexican Enchiladas.
I found a great recipe for enchilada sauce on gimmesomeoven.com. Naturally I had to alter it a bit due to ingredient constraints. I added a little finely chopped fresh chilli to make up for the fact I dont have garlic salt and the normal salt was omitted in deference to Mr Duncan's blood pressure requirements. It turned out SO much better than I could have imagined. I think the key was the home made chicken stock. I will definitely be making it again.
For the enchiladas I simply browned the chorizo and mixed in the leftover chilli to reheat. I rolled the chorizo and chili mix in halved tortillas with a bit of enchilada sauce and grated cheese, packed into an ovenproof dish and topped the enchiladas with the remaining enchilada sauce and grated cheese. 20 minutes in a 180 degree oven. Served with a fresh tomato, onion and fennel salsa.
Spicy bliss which more than satisfied my cravings.
L.
x
Spicy cravings + chorizo + tortilla bread in the freezer = Mexican Enchiladas.
I found a great recipe for enchilada sauce on gimmesomeoven.com. Naturally I had to alter it a bit due to ingredient constraints. I added a little finely chopped fresh chilli to make up for the fact I dont have garlic salt and the normal salt was omitted in deference to Mr Duncan's blood pressure requirements. It turned out SO much better than I could have imagined. I think the key was the home made chicken stock. I will definitely be making it again.
For the enchiladas I simply browned the chorizo and mixed in the leftover chilli to reheat. I rolled the chorizo and chili mix in halved tortillas with a bit of enchilada sauce and grated cheese, packed into an ovenproof dish and topped the enchiladas with the remaining enchilada sauce and grated cheese. 20 minutes in a 180 degree oven. Served with a fresh tomato, onion and fennel salsa.
Spicy bliss which more than satisfied my cravings.
L.
x
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