Texmex meals for lazy bastards with little time

Texmex Dinners For Lazy Bastards Some years ago, when I started working from my studio flat to my current employer, I ate nothing but frozen pizza margaritas with some added extra Finnish blue cheese for a week. I was fairly busy, stressed out and didn’t have an inspiration to cook for myself anything elaborate. I mentioned the problem of my bad dinner habits to a coworker who asked me a question: “Why don’t you try texmex burritos?” I’ve loved Mexican ever since my sister introduced me to it in the early 90’s in California, and I quickly saw the benefits of the idea. I’ve cooked countless amounts of them to force me to eat veg and meat instead of just frozen pizzas and pasta with cheese.


  • Wheat tortillas or wraps
  • 400 g minced beef, stir fry beef or chicken strips, quorn or soya protein strips
  • 1 pouch of Taco or Fajitas seasonings
  • Cottage cheese or Soured cream
  • Grated cheese
  • Salsa and/or guacamole
  • Salad, what ever mix floats your boat (lettuce, tomato, cucumber, cabbage, carrot, peppers etc)
  • Optional ingredients:
    • refried beans or whole (kidney) beans rinsed
    • sweetcorn
    • mushrooms, tinned or fresh, fried with the meat and seasoned with it

Fry the meat, add the seasoning. Warm up the tortillas lightly on a pan or microwave them soft, assemble with the meat and other ingredients. I fold my tortillas to burritos to have a bottom in a way that looks a bit like an envelope, so I try not to put too much filling in. Cottage cheese, soured cream and guacamole (depending on how spicy it is) work as a nice cooling agent and the optional beans or sweetcorn adds a bit bulk.

The brilliance of this food comes on the leftovers. From 400g of meat you get 4-8 burritos, depending on how much of the other stuff you put in. Single person eats from this 2-4 meals, with minimal work, very little pot washing and a possibility for endless modifications.

Texmex Dinners For Lazy Bastards

I’ve had this in different ways three times this week. To finish the leftovers today, I decided to try out our new inverter microwave oven a bit more and filled my tortillas with the seasoned beef strips, cottage cheese, sweetcorn, green peppers and grated cheese. I then folded the tortillas to burritos, placed them in a microwave proof dish, poked a piece of linguine to keep the burritos folded (as I couldn’t find toothpicks) and just because there can never be too much cheese, sprinkled some on. Five minutes in our miracle microwave on combined grill/medium microwave and end came out a wonderful dish. Served with an extra large heap of salad, this was the best dinner of this week.

Nuts over coconut cookies

I love to have something to nibble with my coffee. Most of the cookies, biscuits and cakes in the store here in Finland are too dry and hard to my taste, so I decided to bake something nice and soft. There’s also a heat wave going on here, so I wanted to do something quick and easy that wouldn’t need too much baking, and definitely in not too hot oven. Enter Coconut cookies, or coconut cakes.

Done Cookies

We baked a cookie similar to this when I was a child with my mum. The recipe called for separating the yolks and whites, and I didn’t want to do that, so I looked for another recipe and found one in a Finnish recipe collection site, Kotikokki.net.

The recipe translated into English goes like this:
100 g margarine or butter
75 ml sugar (about 30 g)
1 egg
150 ml desiccated coconut (about 50 g)
150 ml all-purpose flour
½ tsp baking powder
1 tsp vanilla sugar

Coconut Cookies Coconut Cookies Coconut Cookies Coconut Cookies

  • Mix the dry ingredients (flour, vanilla sugar, baking powder and desiccated coconut) together
  • Whip the sugar and butter together until it is light foam
  • Add the egg and mix strongly until throughly homogeneous
  • Add in the flour mixture and mix
  • Form little balls on a baking sheet (I used two spoons) and flatten them out
  • Bake in 200°C for about 10 minutes or until brown

The recipe is dead simple, doesn’t make a huge mess and makes about 20 pieces. I doubled the recipe and got twice as much 😀

Summer Beverages: Teas and Tisanes

I’m told rehydration is important in the summer. I’ve always been a lousy drinker and I honestly believe I have worse sense of thirst or dehydration than most people. Habit of drinking even non-alcoholic drinks in abundance is a learned skill for me, and at the ripe age of 30 I think I’ve finally caught the idea of how to keep myself hydrated. The trick is teas and tisanes (herbal and/or fruit infusions).

Teas and tisanes aren’t a new form of refreshments. Ice teas have been around forever, and today they’re sold in stores in bottles and cartons. The problem I have with store-bought stuff is that I don’t know what’s in them, even after reading the label. I try to keep my sugar intake in bare minimum and I’m not too big fan of all the other industrial flavourings, preservatives and acidity regulators and whatnots are put into such a simple thing as tea. So, I usually brew my own. There’s couple of tricks though.

I grew up watching my mum preserve juices and jellies for consumption in winter. I know how to preserve, and it was explained and taught to me when I could barely read. So, I preserve my tea, and make bulk batches of it in different flavours.

HOWTO: make refreshing, cool, naturally no-caffeine beverage Here in Finland a well-known grocery store of German origin, Lidl, sells orange juice with pulp in glass bottles like the one depicted on the left. They fit 0.75 liters of drink, but the most important bit is that they’ve got metal twist tops, with a bit of plastic in the inside of the top – and the mouth of the bottle is wide enough to fit two teabags in. I usually clip a clothes peg on the tab of the teabags to prevent them from dropping inside the bottle.

I love normal tea for iced teas, but sometimes I prefer to have non-caffeinated drinks. For that purpose I use chamomile, mint and rooibos (red bush) teas and infusions. Green tea is also nice sometimes. I usually sweeten my iced teas with raw fair trade sugar, honey or sometimes just the normal run of the mill table sweetener like Splenda or Truvia (of which I brought some from US with me).

HOWTO: make no-caffeine beverage, part 2, ingredients HOWTO: make no-caffeine beverage, part 3, ingredients, natural cane sugar

If you’re doing the drink in batches of more than one bottle that is going to be consumed immediately after it has cooled, hygiene starts to play a role in the making and preparing of the tea. The bottles have to be properly washed, and the lids sterilized in hot boiling water. Pouring a bit of hot water in the bottle and swirling it in it before starting the real beverage process is good for two reasons: killing bacteria even more, and also warming up the bottle a bit so it won’t break so easily for the temperature shock.

For preserving the trick is to fill the bottle up with water, let the tea steep for needed amount of time, and then top the bottle up until heaped. This will be messy, but it is essential there is absolutely no air between the liquid and the lid after twisting it close. When the liquid cools down, it takes less space and a vacuum forms inside the bottle, as shown in the next picture.

HOWTO: make no-caffeine beverage, part 4, containers and preservation 07.05.2008

After letting the tea bottles cool down in room temperature for a while, they can be refrigerated. My old fridge does overtime on the summer temperatures already so I try to let them cool down as much as possible before putting them in. Iced tea preserved this way and stored in a dark, cool place will be drinkable practically for months, but somehow mine doesn’t last more than few days…

Summer BBQ: bacon mushrooms

Summer is the time for barbecue and grill. While Finns love their sausage (and the amount we ate last year was highest ever) I prefer meat and vegetables over the traditional sausage and mustard. My BBQ usually includes chicken, marinated courgette (aka zucchini), corn on the cob, bread and mushrooms. There’s no magic in preparing chicken, courgette or bread, and even less the corn, but mushrooms are the most posh and work-intensive part of this summer dinner.

It all starts in the grocery store, as usual. In Finland I never buy my mushrooms bulk, but always, always pick the best and biggest ones from the box, individually. I don’t mind them being open a bit, atleast for this dish, since it doesn’t really matter in the end. The biggest mushrooms found here are about the size of a smallish clementine, and portobello’s aren’t ever sold in the local supermarket – but the normal “jumbo” (sic) ones are perfect for this use. There’s going to be four of us for the BBQ tomorrow, so I picked 10 mushrooms, two each and two extra ones.

I usually add a little something to the filling, this time it was some onion stalks I had left over from today after making cooked new potatoes again…

Finns are always proud of their selection of cheeses. While we and the Scandinavians love mild soft cheeses and our cheese counters are usually bigger than in UK, there is a wide variety of… Emmental and Edam cheeses, that is, there’s no variety to talk of apart from going into the foodstuff department of a big department store like Stockmann or Sokos. What we *DO* have though is a huge variety of soft, fresh cheeses and cheeselike products. Finnish fresh cheeses take a good portion of the cheese section at my grocery store. While the shop does have Philadelphia, the most well known fresh cheese globally, the other brands take out the majority of the shelf. There’s a fresh cheese flavours of everyone’s preference: dill, blackpepper-dill, smoked salmon, roasted tomato, garlic, horseradish, chili, salami, herb mix, peppermix, shrimp, cheddar, chevre, rucola, chives, vanilla, orange, lemon… and plain. (I use orange/lemon fresh cheese to fill a swiss roll, btw. Perhaps I should blog about that later!) This time I picked two flavours, garlic and chives, but ended up using only about half of the garlic one, about 100g.

The last but by no means the least important ingredient is bacon. Streaky, thinly sliced, “smoked” bacon is the normal one sold here and it’s also what fits best for this dish. I bought two packages of bacon, each 140g, since I knew I’d be extremely lucky if I get full ten slices in a package.

The actual preparing I think is super fun 🙂 Several years ago my then boyfriend and I needed a mixer, and I decided to buy the most expensive one I found in the store, Braun MultiMix M 880, mainly because of the accessories of it were so good. It includes an onion chopper and immersion blender (and a beaker for it) extensions and I love it so much. There’s rarely a week that I don’t use it. And this recipe calls out for the onion chopper extension – I’m not too interested in chopping onion and mushroom to atoms if I can avoid it!

So, first I start with cleaning the mushrooms of any dirt, if there’s any on them, with a dry cloth or paper towel. I gently snap the stalks of the mushrooms off, and put them in the onion chopper together with the onions. Few whirs with the machine until everything is nice and small, then I mixed in half a package of the garlic cheese. If you don’t have these fancy pancy flavoured cheeses in your store, then get plain and mix your own flavourings in it!

Stuffed Mushrooms
Stuffed Mushrooms Stuffed Mushrooms Bacon On Mushroom

Spoon the mixture in the mushrooms, about a teaspoonful in each, and fill heaped. Then wrap the streaky bacon around the mushrooms, and try to cover all the cheese you possibly can with the bacon. At this point you can wrap a cling film over a plate of prepared mushrooms and put them in the fridge to wait for the BBQ, like I did. Prepare them for eating at latest the next day, though!

The reason why the bacon needs to cover as much of the cheese as possible is because it seals it in the mushroom when cooking them on the BBQ. The proteins shrink and close the cheese in, preventing it to dribble on the gridle when turned and pushed around. The cheese inside gives the mushroom a wonderful taste, keeps them moist and acts as a sauce.

While the BBQ I’m preparing these mushrooms for is tomorrow, I’ve cooked this before. I’ll leave you to dream of attending our barbecue tomorrow with pictures of summers past…
03.06.2008Midsummer menu, part 2
MMMM summer bbq

Childhood summer memories from Finland

One of the few foods that contain potato which have remained with me after moving out from my childhood home is cooked, fresh new potatoes. In Finland it’s traditional summer food that is restricted to summer months, starting from Midsummer or so (if you prefer to use Finnish new potatoes). It’s a real Midsummer Feast delicacy and a cornerstone of Midsummer Party dining.

In Finland the new potatoes are sold in one form: with some soil still on them. You can get them from the market squares, quaint little stalls or just go to your local supermarket. The option of growing them yourself is of course also available; I hear they’re perfectly capable of surviving in a big pot on a balcony.

Ingredients: new potatoes The starting point is potatoes. In Finland, as said, they’re sold with some soil on them, so you need to scrub them. I prefer to scrub mine very well, so that there isn’t any grit grinding when I’m eating: I don’t peel my new potatoes at all. The tradition says that the potatoes should be put in boiling water with a pinch of salt and preferably with dill. I’m not too big fan of dill myself, limiting its use only to gravlax, so I’m not using any here either.

Ingredients: New Potatoes, Washed Potatoes N Stuff Potatoes N Stuff

When boiling the potatoes, remember to keep them covered with water, and not let the water boil too hard. While you’re boiling your potatoes, you’ve got time to blog, upload some photos from your camera and organize your Flickr collections… or whip up a salad, or a posh onion sauce.

My onion sauce isn’t all too traditional, what my mum used to serve was onions boiled a bit in milk with a dollop of butter. My sauce consists of all those, but also flour: I chop my onions, twirl them around in melting butter in a pan, add couple of teaspoonfuls of normal flour and mix again for few minutes, not browning the flour or cooking the onions, though. To this base some milk is added and cooked on low heat until it thickens a bit.

Onion Onion Sauce For New Potatoes

Then comes the serving part. The main thing is of course potatoes, mine took about 15 minutes to cook. They can be served in multiple ways:

This Way like I had them as a kid, with just butter

This Way The way I had them as a teenager, with raw onion and butter

This Way The way I’ve learned to understand as an adult, with pickled herring

Summer Potatoes Or with all the above and the sauce!