Slow Cooker Pork and Black Bean Soup
see recipe from Week 7
Smoky Cheese Enchiladas (adapted from a recipe by Williams-Sonoma), serves 4-6
2 cups low-sodium chicken broth, heated to boiling
6 dried New Mexico chilies, seeded and torn into small pieces
2 Tbs grapeseed oil
1/2 onion, chopped
2 large cloves garlic, minced
28oz can whole tomatoes with juices
2 tsp chopped fresh oregano
1/2 tsp ground cumin
sea salt to taste
3 cups shredded white cheddar cheese
1 bunch green onions, white and light green parts, thinly sliced
1 tsp dried chipotle chili powder, or to taste
12 corn tortillas
8 oz queso fresco, crumbled
In glass bowl, combine hot broth and chilies and let stand until soft, about 10 mins. Drain and reserve broth.
oil in skillet over med-high heat. Add onion and sweat about 2 mins.
Add garlic and cook about one min. Transfer to blender. Add tomatoes and
their juices, chilies, oregano and cumin and process until smooth.
Return mix to the skillet and cook over med heat until bubbling,
stirring. Stir in one cup of the reserved broth. Season to taste w/salt.
Continue to cook, stirring occasionally, until reduced and thickened a
bit, about 10 mins. Remove from heat, pour a thin layer of sauce in
bottom of 8x12" baking dish and set aside.
In large bowl, combine cheddar, green onions and chipotle powder.
tortillas one by one and fill with about 2 Tbs of cheddar mixture. Roll
up and place, seam side down, in baking dish. Continue until all the
tortillas are filled and in dish. Pour remaining enchilada sauce over
the top to cover completely. Top with remaining cheddar mixture. Bake at
375 F until cheese melts and tortillas have absorbed sauce, about 25
mins. Top w/queso fresco and bake another 5 mins.
Broccoli Cheddar Soup, adapted from Women's Day magazine, serves 4
2 slices bread, cut into 1/2" pieces
2 Tbs EVOO
2 celery stalks, chopped
2 garlic cloves, minced
1 onion, chopped
1 med russet potato, cut into 1/2" pieces
1 bunch broccoli, stalks peeled and thinly sliced
kosher salt and pepper
1 cup milk
1/4 tsp fresh grated nutmeg
6 oz sharp cheddar, grated
oven to 400F. Toss bread with 1 Tbs EVOO, place on rimmed baking sheet,
and bake until golden and crisp, about 5-7 mins. Set aside.
1 Tbs EVOO in large saucepan over med heat. Add celery, garlic, onion,
potato and broccoli stalks. Saute until just tender, 5-6 mins. Salt and
pepper to taste.
Meanwhile, cut remaining broccoli into
small florets. Add florets and 3 cups water to the veggies. Cover and
bring to boil. Cook until broccoli is just tender, maybe one minute.
Remove from heat and puree the veggie mixture by either putting in
blender in batches or using an immersion blender. Add milk and nutmeg
and simmer to heat through. Add cheese and stir until melted. Serve with
Pork with Lentils adapted from Women's Day magazine, serves 4.
1 cup dry lentils, rinsed
kosher salt and pepper
3 Tbs EVOO
1 1/4 lb pork tenderloin
2 Tbs red wine vinegar
2 tsp dijon mustard
1 celery stalk, finely chopped
1 med carrot, finely chopped
1/2 small red onion, chopped
1/2 cup walnuts, toasted
2 Tbs fresh tarragon, chopped
oven to 400F. Bring 4 cups of water to a boil. Add lentils and 1 tsp
salt and simmer, stirring occasionally, until tender, about 20 mins.
Meanwhile, heat 1 Tbs EVOO in ovenproof skillet
over med-hi heat. Season pork a/salt and pepper and brown in skillet,
about 8 mins, turning to brown all sides. Transfer skillet to oven and
roast until desired doneness. Let rest 5 mins before slicing.
large bowl, whisk together vinegar, mustard, 2 Tbs EVOO and 1/4 tsp
salt and 1/4 tsp pepper. Add lentils, celery, carrot onion, walnuts and
tarragon and toss to combine. Serve with sliced pork.