Chicken Enchilada Courgette Boats

I have shiny new curtains and a shiny new blind in the kitchen. It looks so good now it's in and finishes of the kitchen, only a year after it was completely redone!! I love the different styles of plate of blue plates!




Needless to say the flat was in even more chaos than usual today but Smudge and I got through it and things are slowly getting back to normal. Well I say that, but half my living room is still functioning as my wardrobe and will be for the next 9 weeks or so whilst the damp is sorted and then the plaster dries, it will be so good when it's finished.

This is a Mexican inspired dish and if I'd managed to grow a courgette the right size would have been made over the summer but every time I left the courgettes to grow they turned into enormous marrows seemingly overnight! So I had to buy a larger one from the supermarket and use that. This was delicious and less watery than one would imagine. I served it with sour cream and a chopped baby avocado.

Chicken Enchilada Courgette Boats (adapted from Closet Cooking)
(Serves 2)
(9 WW ProPoints per serving)

4 medium courgettes, cut in half lengthwise
1 tbsp oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp ground cumin
1 tbsp chili powder or to taste
1 chicken breast, cooked and shredded
2 heaped tbsp sweetcorn
1 teaspoon oregano
1/2 jar enchilada sauce
1 tbsp coriander, chopped

Place the courgette halves in boiling water for a minute, remove and let cool. Hollow out the courgette halves with a small spoon reserving the removed flesh.

Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.Add the garlic, cumin and chili powder and saute until fragrant, about a minute.

Add the reserved courgette flesh, chicken, corn, oregano, 3/4 the fajita sauce and cilantro, cook for a few minutes and remove from heat.

Spread 1/4 of the fajita sauce over the bottom of a large baking dish, place the zucchini in the dish, stuff them with the filling and top with the cheese.

Bake in a preheated 190C oven until the courgettes i is nice and tender and the cheese has melted, about 30-40 minutes.

No Knead Bread

Last weekend I made some lovely No Knead Bread. I live in a tiny bedsit and the kitchen area looks like this:

The white thing you can see in the bottom right under the towel is my bed! This means that baking bread is basically impossible, there's no room for kneading. So the No Knead Bread is perfect! This is the third time I've made it, but the first time in my room and it worked perfectly.

I only had a small casserole dish but this actually made the bread better as the loaf was taller. It was delicious and it tasted a little bit like sour dough bread. It also made fantastic toast which was really crispy. I am going to make some more this weekend hopefully.