So March was a complete wash when it came to this challenge. I sort of have the excuse of having been sent to another city for work for a week and then having a horrible cold for another couple of weeks but ultimately it’s just proof of my procrastination that I didn’t get any new ingredients tried out last month. So this month I decided to try and get a jump on the month and start things off early doors. And it was a good job that I did, because after that first week of industriousness I didn’t actually manage to try anything else new, despite my best intentions.
Pretty much every American I’ve ever known has told me that Mexican food here is not remotely like Mexican food stateside, never mind anything like the food in actual Mexico. So I can’t remotely claim that I know if this is remotely a legitimately authentic Mexican ingredient. However, what it is, is delicious. Not having a high tolerance for chillies I wasn’t exactly going to dump an entire jar over some chicken – or in my case ‘chicken-style’ quorn – as per the jar’s instructions, however I did stick a couple of spoonfuls into my pot of veggie chilli and ended up with a smoky, mellow heat that definitely made me want to experiment with it further.
(I’m going to try making it into a marinade for quorn/chicken and put in quesadillas, or perhaps fajitas. Maybe I will finally achieve truly satisfying veggie fajitas…)
Frozen Smoothie Mix
For things other than smoothies, I might add. They actually make a great cheap and easy source of out of season fruit in bleak mid-winter (or as was the case for me, when spring is refusing to spring, you’ve got a lingering cold and a craving for fruit that isn’t apples or tangerines). I started making my own little fruit pots back when I started swimming before work, to fend of my muffin cravings, and finding myself on the early shift, I wanted a treat to motivate me through to my breakfast break. I’d made peach yoghurt in my yoghurt maker so I wanted to make the fruit puree with fruit that would compliment it. The frozen tropical smoothie mix proved a lifesaver, I picked out all the mango and pineapple – and most of the watermelon – cooked them down with some ginger, gently mashed them and voila – success! Breakfast was both cheering and tasty. However I was then left with a pile of frozen kiwis – and the remaining watermelon and stray pineapple chunk – that needed used up. Just sticking them in a smoothie seemed like admitting defeat. So instead they will be cupcakes! I know, I know, but do you know how hard it is to find recipes for kiwi fruit that actually involve them being cooked rather than acting as decoration/accompaniment? Many fruitless and frustrating hours were wasted.