Quinoa, Black Bean and Corn Tacos

1 1/2 cups cooked quinoa (1/2 uncooked)
1 Tbsp olive oil 
1 medium onion, diced 
3 cloves garlic, crushed 
1 cup vegetable or chicken stock
400g can diced tomatoes
1 tsp chilli powder 
1 tsp ground cumin 
1/2 tsp paprika 
1/4 tsp cayenne pepper 
1/4 tsp ground coriander 
Salt and pepper, to taste 
1 1/2 cups frozen corn 
800g can black beans, drained and rinsed 
juice of 1 lime 
1/2 cup fresh coriander, chopped 

Toppings:
Corn or wheat tortillas 
Lettuce
Cheese 
Avocados
Tomatoes 
Hot sauce
Sour cream

Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in stock, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 mins, until mixture has thickened. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and fresh coriander. Serve warm over tortillas with desired toppings.

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Pirate Treasure Chest

Pirate Treasure chest for Steve's 30th pirate party. Tried to find those edible necklaces to add but couldn't. I think it worked better with the limited colours/lollies! I also thought of kit-lat or choc finger biscuits to create the wood but think the frosting works really well!

Pirate Hat Cookies

230g butter, room temperature 
1 cup brown sugar 
1 egg 
2 2/3 cup flour 
2 1/2 Tbs cocoa powder 
24 miniature peanut butter cups, Rollo pieces or block caramel chocolate

Preheat the oven to 190°C. Cream the butter and brown sugar together. Mix in the egg. In a separate bowl, mix the flour and cocoa powder together. Add the dry ingredients to the wet and combine. Refrigerate the dough for 30 minutes.  Roll out dough to 3mm thick. Cut out two different sized circles. Place square of chocolate on larger circle and cover chocolate with smaller circle. Fold in three sides of the larger circle and pinch the three corners. Place on a parchment lined baking sheet. Make a light "X" in the center of each side of the hats. Bake for 10-12 mins.

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Chicken, cranberry and pistachio sandwiches

1 BBQ chicken
Whole egg mayo
Pistachios
Dried cranberries
Fried onion and chopped celery (optional)
Rocket

Mince chicken meat in food processor. Add generous amount of mayo to make a spreadable comsistency. Mix in 1/2 packet cranberries. Chop or process pistachios and add to mixture before serving so they don't go soft. Spread mixture onto bread with rocket in the middle.