Hearty home cooking

11 Sep

Recently we had a few people over for burritos. The toppings for the burritos were delicious, if I do say so myself, even though I can take no credit for them whatsoever – Jess cooked the whole meal by herself while I was held captive (literally) to unforeseen circumstances for 5 hours while she was in the kitchen.

Anyway, back to the toppings. Even though Jess cooked them, she cannot quite take all the credit either, as the recipes were given to us by a few friends of ours in Beijing.

The chilli beans – a meal by themselves, but just as good added to burritos – are Ellie’s specialty. Ellie, a fellow volunteer over here in Beijing, straddles the vegetarian and carnivore worlds with aplomb. She’s a food lover who eats meat, but her long term partner Brendan is a vegetarian. It’s probably as a result of this gastronomic balancing act that her food creations are so very, very tasty. Ellie has been very generous with her recipe to vegans, vegetarians and food-lovers alike, so I’m sure she won’t mind me saying her chilli bean mix comprises a few types of beans (we used four), celery, chilli, onion, spices and canned tomatoes. Simply delicious and very healthy. Ellie has also introduced us to an Eritrean eggplant dip, handed down to her by her Eritrean friend. I’ve tried to make it as good as Ellie but it just wasn’t on par. I think Ellie could potentially be withholding a few essential ingredients …

Anyway Ellie, you’ve enriched our food world and we’ll think of you when we leave Beijing and cook your creations.

There were other toppings which we can lay claim to, like Jess’s spicy chicken mix with celery and capsicum, and the stock standard guacamole we make, but the corn sauteed with red onion, cumin seed, fresh chili and finished off with fresh coriander and lime juice is a recipe provided to us by Jemma and Andrew, two Kiwi pastors who are very good cooks. Thanks to you J & A as well for such a simple but tasty recipe. And while on the topic of Kiwis, It would be remiss of me not to say sorry about the rugby game on the weekend (Australia won the Tri-Nations after 10 long years of being defeated by the All Blacks). I promise not to choke on any of my food over the next few weeks during the World Cup (NZ, despite being far and away the consistently best team in the world, have only won the World Cup once since 1987 and usually choke at the tournament).

If you’re inspired to cook burritos with any of the above toppings, my suggestion would be to knock them down with a few pomegranate margaritas, or freezing cold beers. We’re off to Mexico in a little over a month and are hoping to have plenty of those …

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2 Responses to “Hearty home cooking”

  1. ge September 15, 2011 at 11:50 am #

    looks lovely!

Trackbacks/Pingbacks

  1. Zhang Mama « thehungrytravellers - December 6, 2011

    […] and everyone about this great hole-in-the-wall Sichuan restaurant near her house in Yonghegong. Now Ellie is a great cook, but luckily for us, she also loves hunting out new places around Beijing for great food. And also […]

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