Veggie Enchiladas

This past weekend, I went out of town to a conference for my teaching sorority, where I received an award and was inducted as the new state treasurer. I had a good time, but I didn't sleep well on Friday night. The bed at the hotel felt like a pile of rocks! Though I was only gone for a total of about 36 hours, when I got home on Saturday night, I was just too exhausted to cook. We had hoped to catch up with the local taco truck for a Cinco de Mayo feast, but I checked their schedule and they weren't going to be around until after 11pm. Instead, we met up with a friend, ate gyro wraps on his porch, then stopped in to his girlfriend's "Derby de Mayo" party. It seemed like a fun party, but I was pretty much good for 1 beer and I was ready for bed. We were home and in bed by 10pm! I guess that's what happens when you don't get a good night's sleep! Anyway, on to the food. As soon as Nicole from Prevention RD posted this recipe, I couldn't wait to make it. I figured that since I missed out on a Mexican feast on Cinco de Mayo, I'd celebrate by eating these enchiladas on Seis de Mayo! They totally topped the taco truck meal I had planned on eating! For some reason, as I was getting ready to publish this post, I double checked my archives and noticed that I have already posted a vegetable enchilada recipe. However, this is slightly different, and way too delicious to not share, so here you go, a second vegetable enchilada recipe for you! 

For the Enchilada Sauce:
1 teaspoon Canola Oil
1/2 small Onion, finely chopped
2 Garlic Cloves, minced
1 1/2 tablespoon Chili Powder
1/2 tablespoon Ground Cumin
1 teaspoon Sugar
1 (8 ounce) can Tomato Sauce
1/4 cup Water
Black Pepper, to taste

Heat the oil in a saucepan over medium-high heat. Add the onion and cook until softened and lightly browned, approximately 5 minutes. Add the garlic, chili powder, cumin, and sugar; cook until fragrant, about 30 seconds. Whisk in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. 

For the Filling:
2 teaspoons Olive Oil
1/2 small Onion, chopped
1/2 cup Corn, fresh or frozen
1/2 Red or Yellow Bell Pepper, seeded and chopped
1 small Zucchini, halved lengthwise, seeded, and chopped
2 Garlic Cloves, minced
7 ounces (1/2 can) Black Beans, drained and rinsed 
1/3 cup Enchilada Sauce (see above)
1/4 cup Fresh Cilantro, minced
1 (4 ounce) can Diced Green Chiles, optional

Add oil to a large skillet over medium-high heat until shimmering. Add the onion and corn, and cook until slightly softened, 3-5 minutes. Add the bell pepper and cook until softened, about 2-3 minutes. Add the zucchini and cook until tender, 3-5 minutes. Add in the garlic and black beans and cook until warmed through, about 2 minutes. Take off of the heat and stir in 1/2 cup of the enchilada sauce, cilantro, and green chiles.

To Assemble:
12 (6 inch) Tortillas (I used flour, but corn was recommended)
1 cup Cheddar, Pepper Jack, or Mexican Blend Cheese, shredded

Spread about 1/4 cup of enchilada sauce around the bottom of a 9x13-inch baking dish that has been sprayed with non-stick cooking spray. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in the baking dish, seam side down. Repeat with the remaining filling and tortillas. Evenly pour the remaining sauce over the enchiladas. Sprinkle the shredded cheese over the top of the sauce. Cover with foil and bake at 450 degrees until the enchiladas are heated through, about 10 minutes. Remove the foil and continue baking until the cheese has melted, 3-5 more minutes. I also put mine under the broiler for about 2 minutes to brown the cheese. Serve immediately.  

Pasta with Roasted Beet Sauce

A while back, I bookmarked this pasta recipe from Apple A Day. I love beets and I love pasta, so I figured it would be pretty good. Last week, I needed a beet for a recipe I was making, and the bunch I bought was huge, I'm taking softball sized beets, so I knew I would get another recipe out of them. Immediately, I remembered Kelsey's beet pasta recipe, so I added it to this week's menu. After roasting the beets for a while, I took them out of the oven to check if they were tender. I managed to splash beet juice onto my dress pants, white shirt, and silk scarf, which forced me to angrily, (yet kind of excitedly!), put my pajamas on at 4:30 in the afternoon! Aside from my clumsy mishap, the rest of this meal was a cinch to put together. It was quick and almost effortless, because the food processor did much of the work! I absolutely loved this pasta dish. It was slightly sweet from the beets, yet a little tangy from the balsamic vinegar. The addition of the chia seeds for crunch and goat cheese for some creaminess was the perfect touch. So, make this pasta if you like beets, just make sure you wear an apron so you don't ruin your work clothes! (PS-anybody have a good tip for getting beet juice out of clothes?!)

6 medium Beets, washed clean and stems removed
4 Garlic Cloves, peels left on
6 tablespoons Olive Oil, divided
6 Thyme Sprigs
2 tablespoons Balsamic Vinegar
3 tablespoons Sweet Vermouth (I omitted, just used an additional tbsp balsamic)
3/4 cup Freshly Grated Parmesan Cheese
3/4 cup Vegetable Stock
1/2 cup Milk, Cream, or Half and Half
1 pound Dried Pasta
Coarse Salt and Freshly Ground Pepper
Goat Cheese or additional Parmesan, for garnish
2 tablespoons Poppy or Chia Seeds
Mint Leaves, for garnish (optional--I omitted)

Place the beets and garlic cloves on foil, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Seal the beets and garlic in a foil packet and roast at 400 degrees for about 40 minutes, or until the beets can be easily pierced with a fork. Peel the beets with a paring knife and cut into pieces. Place the beets in a food processor, along with the juices and oil left inside the packet. Squeeze the garlic out of the peels and add to the food processor. Add thyme, vinegar, vermouth, 1/2 cup of Parmesan cheese, and remaining oil. Pulse the mixture until it becomes as smooth as possible. Transfer the beet mixture to a small saucepan. Add the stock and milk/cream and bring to a light simmer. Add the remaining Parmesan cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Toast the poppy/chia seeds in a small skillet until fragrant, about 2 minutes. Set a large pot of salted water over high heat and bring to a boil. Cook the pasta according to package directions. Drain and return to the pot. Pour the sauce over the pasta and toss to combine. Taste and season, as necessary. Serve the pasta garnished with seeds, additional cheese of your choice (we used goat cheese), and mint, if desired. Serves 4 as a main dish, or 6 as a side. 

Indian Spiced Cream of Tomato Soup with Couscous

After a few unseasonably warm days, we had a bit of a cold spell. What is better than soup for dinner on a cold day? We love tomato soup, and we've made several different varieties in the past, so adding yet another variety to our repertoire was right up our alley. I came across this one from An Edible Mosaic. Something about the blend of spices that was used in the recipe made it stand out. I had never cooked with garam masala before, but I knew that it would add a spectacular flavor to the soup. This soup tasted excellent, and like many other things, it seemed to taste even better the next day for lunch, after the flavors had time to meld together. The beans and couscous made this soup more substantial than other soups, and one bowl was just enough to make us pleasantly full. Now that the weather is supposed to be getting warmer, I don't foresee us making this soup any time soon, but as soon as the cold weather hits us again, I know that this will be a recipe we keep coming back to!

3/4 cup Whole Wheat Israeli Couscous (I used plain white)
1 tablespoon Olive Oil
1 medium Red Bell Pepper, diced
1 medium Onion, diced
3 Garlic Cloves
1-inch piece Fresh Ginger, grated on a microplane
1 (14 ounce) can Petit Diced Tomatoes, with juices
2 tablespoons Tomato Paste
3 cups Vegetable Stock
1 Bay Leaf
2 Dried Red Chili Peppers, optional (I just put in a pinch of red pepper flakes)
2 teaspoons Garam Masala
1 1/2 teaspoons Sugar
1/4 teaspoon Black Pepper
1 (16 ounce) can Chickpeas, rinsed and drained
1 tablespoon Lemon Juice
3 tablespoons Coconut Milk or Heavy Cream
Fresh Cilantro or Parsley, for garnish--optional

 Fill a medium pot 2/3 of the way full with water and bring to a boil. Add the couscous and a pinch of salt and cook until the couscous is al dente, about 7-9 minutes. Drain and set aside. In another medium pot, heat the oil over medium heat. Add the bell pepper and onion and cook until softened, about 7 minutes, stirring occasionally. Add the garlic and ginger and cook for 2 more minutes, stirring constantly. Stir in the tomatoes, tomato paste, stock, bay leaf, chili peppers, garam masala, sugar, salt, and black pepper. Turn the heat up to high and bring to a boil, then cover the pot, turn the heat down to a simmer, and cook for 10 minutes, stirring occasionally. Turn the heat off, cool slightly, and remove and discard the bay leaf and chili peppers. Using an immersion blender, puree the soup until smooth (alternately, you can place the soup in a blender and puree it). Add the chickpeas and lemon juice to the pot of pureed soup. Bring to a simmer over medium heat, then turn off the heat and stir in the couscous and coconut milk. Taste and season with additional salt, pepper, or lemon juice, as desired. Serve garnished with cilantro or parsley, if desired. 

Spinach and Artichoke Stuffed Portobellos

I love portobello mushrooms, but Joel says he doesn't like them when they are the main part of the dish. I think that is just a made up excuse, because I've seen him eat them as the main part of a meal and he never complains about them! So, before adding this recipe from Prevention RD to my menu this past week, I ran it by Joel first and got his approval. The day before I planned to make it, he asked what was for dinner, so I showed him. He said it looked awesome, then about 3 minutes later, he randomly commented, "that wasn't a portobello mushroom, was it?" and when I reminded him he had approved it, he admitted he really wasn't paying attention when I showed him in the first place and just agreed with me because he didn't feel like looking at food. This wasn't the first time he was "disappointed" by a meal I chose and he "approved" of. Maybe he needs to give me suggestions when I ask him what he would like for dinner each week and then this whole disappointment won't happen! Luckily, he had plans the night I made these mushrooms for dinner so he just grabbed dinner out with a friend. I stayed home, made these 4 mushrooms and gobbled up not one, but two! I couldn't believe how delicious they were! Wouldn't you know, as soon as Joel came home, he was drooling over the remaining two mushrooms that I was putting away for lunch. He said that they looked and smelled delicious and agreed to try one the next day for lunch. The next day, he texted me saying, "WOW! The mushroom is delicious!" In fact, he said he wish he had another, because one just wasn't enough. See, Joel? You DO like portobello mushrooms!! 

Olive Oil  Spray
4 Large Portobello Mushrooms, wiped clean and stems removed
Salt and Pepper, to taste
4 ounces Cream Cheese, at room temperature
3 tablespoons Olive Oil-Based Mayonnaise
3 Garlic Cloves, minced and divided
1 1/2 teaspoon Dried Italian Seasoning
10 ounces Frozen Chopped Spinach, thawed and squeezed dry
1 small jar Marinated Artichoke Hearts, drained and coarsely chopped
1 tablespoon Olive Oil 
1/3 cup Panko Breadcrumbs
1/4 cup Parmesan Cheese, finely grated

Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and spray with olive oil. Season with salt and pepper, to taste. Bake at 450 degrees for 10 minutes. Meanwhile, in a medium bowl, combine the cream cheese, mayonnaise, garlic, 1/2 teaspoon of the Italian seasoning, and the spinach and stir together until evenly blended. Gently stir in the artichokes. Spoon the filling into the roasted mushroom caps. In another small bowl, combine 1 tablespoon of olive oil with the breadcrumbs, cheese, and remaining 1 teaspoon of Italian seasoning. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes, or until golden and warmed through. Serve immediately. 

Egg Salad "Carrots"

Happy Easter! We are hosting dinner tonight with Joel's family and mine. There will be 10 people at our table, enjoying Easter staples like ham, Polish sausage, pierogi, and a few new-to-us dishes, which I will be sharing with you throughout the week. I had Friday off from work, so my mom came over to help me make the pierogi. We doubled the recipe I used last year, made them using a slightly smaller sized circle of dough, and ended up with close to 50! All that pierogi making made us hungry, so for lunch, I decided to whip up some egg salad, since I had hard boiled a bunch of eggs, anyway. I saw this cute idea on Pinterest, via Hungry Happenings, and slightly altered the method to share with my mom. Though I did not dye the biscuits orange, or top them with dill, they were still the perfect vessel for this egg salad recipe, which I found on the Food Network's website. Enjoy this beautiful spring day!

For the "Carrots":
1 tube Breadstick Dough (I used PIlsbury)

Break apart the breadsticks (there should be 12 in a tube). Use a cream horn mold, or, if you don't have one (like I didn't), take a store bought sugar cone and wrap it with tinfoil. Spray with non-stick cooking spray. Take two breadsticks and pinch the seams of the width together. Starting at the tip of the cone, wrap the breadstick around the cone until it gets to the wide end. Bake on a foil lined baking sheet at 375 degrees for about 10 minutes, or until lightly golden brown. Once cooled, fill with egg salad.

For the Egg Salad:
1/2 Red Onion, chopped
12 Eggs
1 Celery Stalk, chopped
1/2 cup Mayonnaise
2 tablespoons Fresh Dill, chopped
2 tablespoons Whole-Grain Mustard
1 tablespoon + 1 teaspoon Lemon Juice
Salt and Pepper, to taste

Place the eggs in a large saucepan with a tight fitting lid and cover them with cold water by about 1 inch. Bring to a boil and cook for 1 minute, then cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs by running the pan under cold water. Peel the eggs and roughly chop. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, and lemon juice. Add the eggs and gently mix. Season with salt and pepper, to taste.

Raspberry and Brie Flatbreads

Our new street has an island in the middle and our village does not take care of it, so the residents of the street formed a block club and everybody helps with maintenance, including planting flowers. A few weeks ago, we attended the spring information meeting where we picked the flowers we wanted to plant. We were especially excited to go to the meeting to meet the neighbors, since we moved in during the winter and haven't really gotten to see anybody yet. Our neighbors are all great, and as it turns out, they do a lot of things throughout the year. Things like block parties, block sales, garden walks, progressive dinners, and my personal favorite, wine and cheese night! I'm so excited to be living on such an awesome street! So, the night of our block meeting, we wanted something quick and light for dinner. I turned to this dish that I saw on Mrs. Regueiro's Plate. I was intrigued by the combination of ingredients, as well as the simplicity of the recipe. After eating, Joel commented that these would be great as appetizers for a cocktail party; I agreed. I will definitely have to keep these in mind the next time I'm planning a party!

1 Onion, chopped finely
1 tablespoon Olive Oil 
1 1/2 teaspoons Fresh Rosemary, chopped
Salt and Black Pepper
Flatbreads or Pizza Dough (I used 4 sandwich sized flatbreads)
3 1/2 ounces Brie, thinly sliced
1 1/2 cups Fresh Raspberries
2 tablespoons Basil Leaves, chopped

Add the oil to a medium skillet over medium heat. Saute the onions until they caramelize, about 15-20 minutes. Stir in the rosemary and pepper. Arrange the flatbreads on a baking sheet or pizza stone. Divide the onions up between each of the flatbreads and top with the brie and raspberries. Bake at 375 degrees for 6-8 minutes, until the cheese melts and the bread is slightly crisp. Sprinkle the tops with the basil and serve.

Chile Rellenos

We have a restaurant near by that specializes in Latin and South American cuisine. My absolute favorite part of this restaurant is their table-side guacamole, which pairs perfectly with their margaritas! One night, on a whim, we didn't feel like cooking and ended up going there for dinner. On their menu were chiles rellenos, which they stuff with black beans and roasted vegetables and serve over soft polenta, topped with queso fresco. Some of the other entrees I've had there lack flavor, but this one is excellent! After ordering it, I couldn't stop thinking about it. Luckily, I was able to find this recipe on Mrs. Regueiro's Plate. While these weren't quite as complex tasting as the ones I ate at the restaurant, they were easy enough to make at home and delicious enough to satisfy my taste buds! My house smelled like the kitchen of a pub after deep-frying the peppers, but it was nothing that opening the windows couldn't fix, and they were totally worth it!

1 1/2 cups Monterey Jack Cheese, shredded
1 tablespoon Fresh Oregano, finely chopped
3 Egg Whites + 2 Egg Yolk, at room temperature
6 Poblano Chile Peppers
5 Plum Tomatoes, cored and coarsely chopped
1/2 Onion, chopped
2 Garlic Cloves, chopped

On a gas burner (I used a grill), char the peppers over medium-high heat until blackened and blistered all over. Place the peppers in a large zip-top bag; let them stand for 10 minutes, which will let the peppers soften and become easy to peel. Gently rub the skin off the peppers. Using a pairing knife, make a slit across the top of the peppers just below the stem, leaving the stem intact. Slice lengthwise down from the top to the bottom of the pepper. Open the pepper and carefully remove the seeds and inner membranes, using the pairing knife if needed to loosen the seedpods. In a blender, puree the tomatoes, onions, and garlic until smooth. In a small saucepan, heat the oil over medium heat. Add the tomato puree and simmer for 5 minutes, taste for seasonings and add salt and pepper, if needed. Keep warm. In a small bowl, mix the shredded cheese and chopped fresh oregano. Season with salt and pepper. Fill each pepper with 1/4 cup of the cheese mixture and gently fold the sides over and thread 2 toothpicks to form an X. If needed, use additional toothpicks to secure the filling (just make sure you remember how many you used in each!!). In the bowl of a stand mixer, beat the egg whites until soft peaks form. Add the yolk and beat for 3 minutes. In a large, deep skillet over medium-high heat, heat 1 inch of vegetable oil until ready (about 375 degrees). Place flour in a shallow dish and season with salt and pepper. Dredge each pepper in flour, then dip into the egg mixture to cover completely. Let excess batter fall off the pepper. Add the peppers to the oil, 1-2 at a time, and cook, flipping once, until golden brown. Spoon hot oil over the peppers to ensure even browning. Remove the peppers and place them on a paper towel lined plate to absorb excess oil. Repeat with remaining peppers. Spoon tomato mixture onto a plate and place the fried pepper on top. Serve immediately…but remember to take the toothpicks out first!

Lentil Tacos

Sailing will be starting back up for Joel pretty soon, and to get ready, there was a get together for the crew at the boat club last Tuesday night. Because of that, we needed to have a pretty quick meal. I had flagged this recipe from Prevention RD a little while ago, and thought that Tuesday would be a great night to finally give it a try. I have only ever cooked with lentils once in my life, making a red lentil soup which turned out kind of mushy, so I was a little apprehensive about the filling for these tacos, but I've heard that green lentils are a little heartier than red ones. Plus, I love Mexican food, so I really couldn't think of any reason not to try these tacos! I was pleasantly surprised by them, too! The filling comes together in about 30 minutes, and the texture is so similar to ground meat that I really couldn't tell that I was eating a vegetarian taco. I bet I'd be able to fool the biggest of meat eaters with these! What a delicious, and inexpensive, Mexican meal.

For the Filling:
1 teaspoon Olive Oil
1/2 Onion, finely chopped
1 Garlic Clove, minced 
1 cup Dried Lentils, rinsed (I used green)
1 tablespoon Chili Powder
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
2 1/2 cups Vegetable Broth

For the Tacos:
Shredded Lettuce
Diced Tomato 
Sliced Avocado
Shredded Cheddar Cheese
Plain Greek Yogurt
Salsa
Flour Tortillas

Heat the oil in a nonstick sauce pan. Add the garlic and onion and saute until tender. Add the lentils, chili powder, cumin, and oregano; coo and stir for about 1 minute. Add the broth and bring to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes, or until the lentils are tender (I did have to add more liquid and cook a bit longer). Uncover and cook for 6-8 additional minutes, until the mixture has thickened. Mash the lentils slightly. To assemble the tacos, layer about 1/4 cup of lentils onto the tortillas. Top with lettuce, tomato, avocado, cheese, salsa, and a dollop of greek yogurt.

Lemon Parsley Linguine

Sometimes, its the simplest recipes that are the best. The theme of this week's recipe swap was pasta. I received this recipe from Colleen at Does Not Cook Well With Others who adapted it from Bon Appetit magazine.  When I read the recipe, it was almost as if it was written just for us. This was exactly the kind of simple, quick, and delicious meal that we love. The dish is so versatile that it would taste just as delicious paired with chicken, sausage (which is what we did), fish, or shrimp as it would if it stood alone. So if you like simple pasta dishes with few ingredients that result in big flavors, then give this one a try.

1/2 pound Linguine Pasta
3 tablespoons Olive Oil
2 Garlic Cloves, minced
1 teaspoon (packed) Grated Lemon Peel
2 tablespoons Parsley, minced
Juice of 1 Lemon
Protein, optional

Cook the linguine to al dente according to package directions. Drain, reserving 1 cup of cooking liquid. Heat the olive oil in a skillet over medium heat. Add the garlic and sauté until golden, about 1 minute. Add lemon peel and sauté for another 20 seconds, then remove the pan from the heat. Add the linguine (and protein if you are using any) to the skillet and return the pan to the heat. Mix in the parsley. Add 1/2 cup of the pasta cooking liquid and the lemon juice. Season with salt and pepper, to taste. Toss until heated through, adding additional cooking liquid if the pasta looks dry.

Butternut Squash Enchiladas

If I had to choose, Mexican food may be my favorite cuisine! A few weeks ago, my sister- and brother-in-law invited us over for dinner for what they called "magic" enchiladas. We were interested to see what the filling might be, and when we got there, we were surprised to hear it was butternut squash. They got the recipe from Vegetarian Times magazine and used to make them anytime they would have people over because after trying them once, people would request them. It's not hard to see why! I didn't think to write down the recipe when we were eating them, but luckily, Kim used to blog and she posted this recipe about a year ago. So this past Friday, "magic" enchiladas were on our menu, and we enjoyed them very much!

1 Butternut Squash, cubed
1 teaspoon Olive Oil
3 ounces Cream Cheese
1 Red Onion, chopped
1 Garlic Clove, minced
2 Chipotle Chilis in Adobo, chopped
1 teaspoon Chili Powder
1/2 teaspoon Nutmeg
1/2 cup Cilantro, chopped
Salt and Pepper, to taste
6-8 Flour Tortillas (we used 10" and got 7 enchiladas)
1 can Enchilada Sauce 
1/2 cup Shredded Cheese

Peel the butternut squash and cut them into 1 inch cubes. Toss them in olive oil and place the cubes on a baking sheet. Roast at 450 degrees for 40 minutes, flipping once during the cooking to ensure that they get nicely browned edges. After cooking, mash the squash with a fork and mix in the cream cheese. Meanwhile, sauté the onion and garlic in a little olive oil for about 5 minutes, or until translucent. Add the chipotle chills, chili powder, nutmeg, salt, and pepper and mix well. Add the butternut squash mixture and stir to combine. Stir in the chopped cilantro. Fill each tortilla with some of the mixture and roll it up. Place the rolled tortilla in a baking dish that has been sprayed with non-stick cooking spray. Continue until the filling is gone. Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with shredded cheese. Bake at 350 degrees for 30 minutes.