These are SO good! I should have taken a picture but we devoured them.
For the Beef (I like to make in the slow cooker):
5 lb chuck roast or similar
1/2 large onion or 1 small onion, roughly chopped
1 cup water
1 Tbs Wildtree Adobo blend
Add all ingredients to slow cooker, cover and cook on low for 8-10 hours or until meat is super tender and easily shreds. Discard any bones, reserve the broth, and shred the meat (I like to leave the onions in with the meat).
Red Enchilada Sauce:
3 Tbs Natural Wildtree Grapeseed Oil
1/4 cup chili powder
1 Tbs flour
1 tsp oregano
1 tsp cumin
1/2 tsp ground cayenne pepper (more for more heat)
1/2 tsp salt
2 cups reserved beef broth from slow cooker
6 oz tomato paste
(OR, if you prefer, just get Wildtree's Tia Rosa's Red Enchilada Sauce - it's super good, too!)
Heat the oil in a small/med saucepan. Add all the dry ingredients and whisk to combine. When fragrant (after about a min), whisk in the broth and tomato paste. Whisk until the mix boils and everything is smooth.
To assemble:
Fill large tortilla with shredded beef, roll up and place in greased 9x12 pan. This makes a lot and you'll probably be able to fill a dozen tortillas. I put six in one pan and six in another. Pour enchilada sauce over the top and then top generously with shredded cheese (I like cheddar or jack or pepper jack). Bake in preheated 350 degree oven for about 20 mins or until heated through and cheese is melted.
Serve with beans and rice, if desired. I like to heat whole pinto beans in their liquid with some Wildtree Adobo blend. Or black beans with Wildtree's Chipotle Lime Rub. So good!
Showing posts with label Enchiladas. Show all posts
Showing posts with label Enchiladas. Show all posts
Saturday, February 11, 2017
Friday, October 28, 2011
Week 42
Thai Green Curry (from my our produce delivery company, Door to Door Organics, website)
Raw Kale Apple Salad
I am surprised I didn't post about this yet. (Maybe I did but I can't find it when I search). I've made this a few times and it's really good, and good for you!
1 bunch kale, center stalks removed (and discarded) and leaves coarsely chopped
1-2 Tbs apple cider vinegar
1 Tbs grapeseed or olive oil
salt and pepper to taste
1 apple, cored and chopped
Mix all ingredients except apple in large bowl. Use clean hands to work the salt and vinegar into kale. Add apple and serve immediately or refrigerate upto a couple days.
Butternut Squash Enchiladas with Goat Cheese and Mole Sauce
For the mole:
3-4 dried ancho chilies, stem and seeds removed, soaked in 2 cups hot water for about an hour (water reserved)
EVOO or grapeseed oil
1 small onion, diced
1/4 cup pine nuts
1/4 cup raisins
1/4 cup sesame seeds
2-3 garlic cloves, chopped
3 black peppercorns
2 cloves
1" piece of cinnamon stick
1 tsp oregano
2 oz unsweetened chocolate
1 15oz can diced tomatoes, drained
agave syrup, if desired, to taste
kosher salt and cracked pepper to taste
Heat EVOO in large skillet over med-high heat. Add onion and saute a few mins until softened. Add pine nuts, raisins, sesame seeds, garlic, peppercorns, cloves, cinnamon and oregano. Saute several minutes, stirring, until very fragrant. Add chilies and one cup of their soaking water. Add chocolate and bring to a boil. Reduce heat, cover and simmer a few mins until chocolate is melted. Transfer mixture to blender, working in batches if necessary, and puree until smooth. Taste and adjust seasonings and add agave if you like. I did and wished I hadn't as I thought the final product was too sweet. You could also add some cayenne pepper if you want more heat. Return to skillet and heat through.
For the enchiladas:
1 large butternut squash
4 oz plain goat cheese
1 tsp dried oregano
kosher salt and cracked pepper to taste
8 whole wheat tortillas (burrito size)
Roast the squash until soft (about an hour). How you prepare the squash is up to you. I opted to slice in half the long ways, scoop out seeds, and bake at 375F for about an hour. I then scooped out the soft flesh and put into my food processor. After doing it that way, I think next time it would be easier to peel and cube the squash and then roast it. It will be fine either way. It's a toss-up really if peeling and cubing is more work or if trying to scoop the hot insides out of the skin without burning your hands is more work. Upto you.
Once your squash is roasted and skinned in in the food processor, add the goat cheese and oregano and puree. Add salt and pepper to taste.
Ladel about a cup of mole into the bottom of a 9x13" baking pan (I used the same one that I previously roasted my squash in).
Assemble enchiladas by filling the tortillas with a generous scoop of squash mixture and then rolling up and placing in prepared pan. Cover with mole sauce and bake at 350F until heated through, about 10-15 mins. Serve topped with sour cream and/or avocado and put a green salad on the side. I didn't take a picture of the final enchiladas because I didn't really care for the way they looked plated but they were delicious!
Chicken Mole
Use the leftover mole sauce over chicken and sauteed veggies (carrot, celery and onion are great) for another dinner.
Raw Kale Apple Salad
I am surprised I didn't post about this yet. (Maybe I did but I can't find it when I search). I've made this a few times and it's really good, and good for you!
1 bunch kale, center stalks removed (and discarded) and leaves coarsely chopped
1-2 Tbs apple cider vinegar
1 Tbs grapeseed or olive oil
salt and pepper to taste
1 apple, cored and chopped
Mix all ingredients except apple in large bowl. Use clean hands to work the salt and vinegar into kale. Add apple and serve immediately or refrigerate upto a couple days.
Butternut Squash Enchiladas with Goat Cheese and Mole Sauce
For the mole:
 |
| Mole on bottom of baking dish |
EVOO or grapeseed oil
1 small onion, diced
1/4 cup pine nuts
1/4 cup raisins
1/4 cup sesame seeds
2-3 garlic cloves, chopped
3 black peppercorns
2 cloves
1" piece of cinnamon stick
1 tsp oregano
2 oz unsweetened chocolate
1 15oz can diced tomatoes, drained
agave syrup, if desired, to taste
kosher salt and cracked pepper to taste
Heat EVOO in large skillet over med-high heat. Add onion and saute a few mins until softened. Add pine nuts, raisins, sesame seeds, garlic, peppercorns, cloves, cinnamon and oregano. Saute several minutes, stirring, until very fragrant. Add chilies and one cup of their soaking water. Add chocolate and bring to a boil. Reduce heat, cover and simmer a few mins until chocolate is melted. Transfer mixture to blender, working in batches if necessary, and puree until smooth. Taste and adjust seasonings and add agave if you like. I did and wished I hadn't as I thought the final product was too sweet. You could also add some cayenne pepper if you want more heat. Return to skillet and heat through.
 |
| 2 small butternut squashes in baking dish |
For the enchiladas:
1 large butternut squash
4 oz plain goat cheese
1 tsp dried oregano
kosher salt and cracked pepper to taste
8 whole wheat tortillas (burrito size)
 |
| finished butternut puree |
Once your squash is roasted and skinned in in the food processor, add the goat cheese and oregano and puree. Add salt and pepper to taste.
Ladel about a cup of mole into the bottom of a 9x13" baking pan (I used the same one that I previously roasted my squash in).
Assemble enchiladas by filling the tortillas with a generous scoop of squash mixture and then rolling up and placing in prepared pan. Cover with mole sauce and bake at 350F until heated through, about 10-15 mins. Serve topped with sour cream and/or avocado and put a green salad on the side. I didn't take a picture of the final enchiladas because I didn't really care for the way they looked plated but they were delicious!
Chicken Mole
Use the leftover mole sauce over chicken and sauteed veggies (carrot, celery and onion are great) for another dinner.
Tuesday, October 18, 2011
Week 41
Cabbage Rolls from Week 9
Tuscan Cabbage and Beans (adapted from The All New Good Housekeeping Cookbook)
1 Tbs EVOO
2 small onions thinly sliced
2 garlic cloves, thinly sliced
2 lbs cabbage, cored and chopped
1 (14 oz) can diced tomatoes
1 cup water
3/4 tsp kosher or sea salt
several turns of the pepper mill
1 can (15 oz) white beans such as cannellini or great northern, rinsed and drained
1/3 cup chopped fresh parsley
Heat EVOO over med heat in 12" skillet. Add onions and cook until tender, about 5 mins. Add garlic and stir. Add cabbage, tomatoes with their juice, water, salt and pepper. Cover and cook until cabbage is tender, about 30 mins (stirring occasionally). Add white beans and most of parsley. Heat through. Transfer to serving bowls and sprinkle with remaining parsley. Can be a main dish or a side.
Butter Fried Parsnips (adapted from All Recipes) to be served along side cabbage rolls (see above)
1 Tbs EVOO
12 oz Italian sausage
4 cloves garlic, thinly sliced
1/2 cup dry white wine
32 oz low-sodium chicken stock
4 oz small pasta shapes (such as orzo or stars)
1 15oz can cannellini beans (or other white bean)
black pepper
10 oz fresh spinach, thick stems removed
Grated Parmesan and crushed red pepper flakes
Heat oil in large dutch oven or sauce pot over med heat. Add sausage and cook through. Transfer to plate with slotted spoon and slice 1/4" thick. Add garlic to pan and cook about a minute. Add wine and deglaze pot. Add broth and pasta and bring to boil. Reduce heat and simmer until pasta is al dente. Add beans, sausage and pepper to taste. Heat through. Remove from heat and add spinach. Serve topped with Parmesan and crushed red pepper flakes if desired.
Pork Green Chili (inspired but ultimately changed from a recipe at Denvergreenchili.com)
2 lb pork, cut into bite-sized cubes
2-3 cloves garlic, minced
1/4 tsp pepper
1/4 cup all-purpose flour
oil for browning pork
3 cups finely diced green tomatoes
1 cup diced onion
1 cup diced green chilies (I used a combo of jalepeno, green bell pepper, and Big Jim peppers)
1 cup chicken or veggie stock
2 tsp cumin
1 tsp dried oregano
salt and pepper to taste
In med bowl, mix pork with garlic, pepper and flour so that pork is evenly coated with flour. Heat large skillet to medium-high and add oil (I used refined coconut oil). Add dredged pork and any remaining flour/salt/garlic at the bottom of the bowl. Brown evenly.
Meanwhile, place remaining ingredients in slow cooker. Stir to combine. Top with browned pork. Cover and cook on low about 8 hours or until nicely thickened and pork is tender. Serve with rice or tortillas or just eat out of a bowl with sour cream and cilantro.
Black Bean Chicken Enchiladas (from Week 20) made with leftover pulled pork instead of chicken
Tuscan Cabbage and Beans (adapted from The All New Good Housekeeping Cookbook)
1 Tbs EVOO
2 small onions thinly sliced
2 garlic cloves, thinly sliced
2 lbs cabbage, cored and chopped
1 (14 oz) can diced tomatoes
1 cup water
3/4 tsp kosher or sea salt
several turns of the pepper mill
1 can (15 oz) white beans such as cannellini or great northern, rinsed and drained
1/3 cup chopped fresh parsley
Heat EVOO over med heat in 12" skillet. Add onions and cook until tender, about 5 mins. Add garlic and stir. Add cabbage, tomatoes with their juice, water, salt and pepper. Cover and cook until cabbage is tender, about 30 mins (stirring occasionally). Add white beans and most of parsley. Heat through. Transfer to serving bowls and sprinkle with remaining parsley. Can be a main dish or a side.
 |
| Buttery Goodness! |
- 6 parsnips, peeled and thinly sliced lengthwise
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1/2 cup butter, melted
- In a plastic bag combine flour, salt and pepper. Dip parsnips in melted butter (in shallow bowl) and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Pour remaining butter into a large skillet and heat over medium-high. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until golden brown (about 20 mins) turning down heat as necessary to prevent flour coating from burning.
1 Tbs EVOO12 oz Italian sausage
4 cloves garlic, thinly sliced
1/2 cup dry white wine
32 oz low-sodium chicken stock
4 oz small pasta shapes (such as orzo or stars)
1 15oz can cannellini beans (or other white bean)
black pepper
10 oz fresh spinach, thick stems removed
Grated Parmesan and crushed red pepper flakes
Heat oil in large dutch oven or sauce pot over med heat. Add sausage and cook through. Transfer to plate with slotted spoon and slice 1/4" thick. Add garlic to pan and cook about a minute. Add wine and deglaze pot. Add broth and pasta and bring to boil. Reduce heat and simmer until pasta is al dente. Add beans, sausage and pepper to taste. Heat through. Remove from heat and add spinach. Serve topped with Parmesan and crushed red pepper flakes if desired.
Pork Green Chili (inspired but ultimately changed from a recipe at Denvergreenchili.com)
 |
| Sorry you mostly see chips here |
2-3 cloves garlic, minced
1/4 tsp pepper
1/4 cup all-purpose flour
oil for browning pork
3 cups finely diced green tomatoes
1 cup diced onion
1 cup diced green chilies (I used a combo of jalepeno, green bell pepper, and Big Jim peppers)
1 cup chicken or veggie stock
2 tsp cumin
1 tsp dried oregano
salt and pepper to taste
In med bowl, mix pork with garlic, pepper and flour so that pork is evenly coated with flour. Heat large skillet to medium-high and add oil (I used refined coconut oil). Add dredged pork and any remaining flour/salt/garlic at the bottom of the bowl. Brown evenly.
Meanwhile, place remaining ingredients in slow cooker. Stir to combine. Top with browned pork. Cover and cook on low about 8 hours or until nicely thickened and pork is tender. Serve with rice or tortillas or just eat out of a bowl with sour cream and cilantro.
Black Bean Chicken Enchiladas (from Week 20) made with leftover pulled pork instead of chicken
Wednesday, September 14, 2011
Week 36
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.
Heat 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.
Heat 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
Heat 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.
Heat 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 croutons.
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
Heat 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. Drain.
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.
In 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.
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.
Heat 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.
Heat 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
Heat 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.
Heat 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 croutons.
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
Heat 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. Drain.
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.
In 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.
Tuesday, May 17, 2011
Week 20
Sorry for the poor quality of the pictures. We got a new camera and I haven't figured out the best setting for food yet.
Salmon and Couscous Salad with Snap Peas and Mint (adapted from Women's Day magazine) serves 2-3 adults plus 2 small kids
EVOO for sauteeing
1 lb skinless wild-caught salmon fillet
kosher salt and black pepper
1 cup couscous
1 small orange, juice and zest
1 orange, peeled and chopped
1 cup snap peas, sliced crosswise
1/2 small red onion, thinly sliced
1 cup fresh Italian parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
1 Tbs EVOO
Season salmon w/salt and pepper and saute in skillet until opaque throughout, a few mins per side. Transfer to plate and refrigerate. Meanwhile, prepare couscous according to package directions. Fluff with fork and add orange juice, zest, chopped orange, snap peas, onion, parsley, mint and 1 Tbs EVOO. Season to taste with salt and pepper. Flake cooled salmon and gently toss with couscous mixture and serve.
Slow Cooker Chicken Marbella (from Women's Day magazine) serves 4
1/3 cup white wine
2 Tbs brown sugar
1 1/2 tsp dried oregano
3 Tbs red wine vinegar, divided
kosher salt and pepper
6 cloves garlic, smashed and peeled
1 Tbs capers
1/2 cup prunes
1/3 cup pitted green olives
2 1/2 lbs bone-in chicken thighs and legs, skin removed
1/4 cup fresh Italian parsley, chopped
cooked rice, couscous or quinoa for serving
Whisk wine, brown sugar, oregano, 2 Tbs of the vinegar, and 1/4 tsp each salt and pepper in large slow cooker. Add garlic, capers, prunes and olives and mix. Add chicken, cover and cook on low 5-6 hours or until done. Gently stir in remaining Tbs of vinegar and parsley. Serve over rice, couscous or quinoa.
I'm serving this with a side of sauteed green beans (saute green beans in EVOO until tender-crisp, season w/salt and pepper and squeeze 1/2 lemon over. Super easy and yummy!)
Bacon, Lettuce and Tomato Salad with Egg (adapted from Delicious Living magazine) serves 6
12 cups lettuce, washed and torn or chopped
1/4 red onion, thinly sliced
1/2 pint cherry tomatoes, quartered
1 cucumber, washed and diced
4 Tbs plain Greek yogurt
4 Tbs mayo
2 tsp mango chutney
1 Tbs rice vinegar
1 tsp curry powder
4 hard boiled eggs, chopped
4 strips bacon, cooked and crumbled
In small bowl, combine yogurt, mayo, chutney, rice vinegar and curry and whisk. Season w/salt and pepper and thin with water to desired taste and consistency. Toss over salad ingredients and top with egg and bacon.
Black Bean Enchiladas (adapted from Delicious Living magazine) serves 4-5
2 Tbs EVOO
1 med onion, finely chopped, divided
2 cloves garlic, minced
1 (25 oz) can black beans, rinsed and drained (or equivalent amount cooked dried beans)
1 tsp ground ancho chile powder
1 cup low-sodium chicken stock
1 cup chopped fresh cilantro, divided
1 lb cooked ground beef
8 whole wheat tortillas
1/2 cup grated pepper jack cheese
avocado, tomato, salsa, sour cream and/or pico de gallo for topping
Saute 1/2 cup onion. Stir in garlic. Add beans, ground chile and broth. Mash w/potato masher until smooth. Season to taste. Spread some of the bean mixture into bottom of 9x13" baking dish. Combine cooked beef with 1/2 of the cilantro. Spoon some bean mixture down warmed tortilla, place meat on top, and roll up. Place into baking dish, seam side down. Fill all tortillas but keep some bean sauce reserved. Pour remaining bean sauce over top. Sprinkle cheese over. Heat in 325 F oven for 5-10 mins or until cheese is melted. Serve with toppings. (You could easily make this vegetarian by omitting the beef).
I'm serving with a side of broccoli.
Coconut Shrimp with Black Bean and Mango Salad
1 (15 oz) can black beans, rinsed and drained (or equivalent amount cooked dried beans - make a big batch for the enchiladas and this recipe)
1 med mango, peeled and diced
3 scallions, sliced
3 Tbs chopped cilantro
3 Tbs bottled poppyseed dressing
3/4 cup breadcrumbs
1/2 cup unsweetened shredded coconut
1/4 tsp salt
2 egg whites, beaten until frothy
20 large raw shrimp, peeled and deveined
2 Tbs coconut oil
lime wedges for garnish
Mix together beans, mango, scallions, cilantro and salad dressing. Set aside. In small bowl mix bread crumbs, coconut and salt. Beat egg whites in separate small bowl. Dip each shrimp in egg white then dredge in bread crumbs. Heat large skillet over medium heat and add oil. Add shrimp in single layer, cook 3 mins then turn shrimp and cook 2-3 mins more or until opaque in center. Remove to clean plate. Spoon bean salad onto serving plates and top with shrimp. Serve with lime wedges
Salmon and Couscous Salad with Snap Peas and Mint (adapted from Women's Day magazine) serves 2-3 adults plus 2 small kids
1 lb skinless wild-caught salmon fillet
kosher salt and black pepper
1 cup couscous
1 small orange, juice and zest
1 orange, peeled and chopped
1 cup snap peas, sliced crosswise
1/2 small red onion, thinly sliced
1 cup fresh Italian parsley, roughly chopped
1/4 cup fresh mint, roughly chopped
1 Tbs EVOO
Season salmon w/salt and pepper and saute in skillet until opaque throughout, a few mins per side. Transfer to plate and refrigerate. Meanwhile, prepare couscous according to package directions. Fluff with fork and add orange juice, zest, chopped orange, snap peas, onion, parsley, mint and 1 Tbs EVOO. Season to taste with salt and pepper. Flake cooled salmon and gently toss with couscous mixture and serve.
Slow Cooker Chicken Marbella (from Women's Day magazine) serves 4
1/3 cup white wine
2 Tbs brown sugar
1 1/2 tsp dried oregano
3 Tbs red wine vinegar, divided
kosher salt and pepper
6 cloves garlic, smashed and peeled
1 Tbs capers
1/2 cup prunes
1/3 cup pitted green olives
2 1/2 lbs bone-in chicken thighs and legs, skin removed
1/4 cup fresh Italian parsley, chopped
cooked rice, couscous or quinoa for serving
Whisk wine, brown sugar, oregano, 2 Tbs of the vinegar, and 1/4 tsp each salt and pepper in large slow cooker. Add garlic, capers, prunes and olives and mix. Add chicken, cover and cook on low 5-6 hours or until done. Gently stir in remaining Tbs of vinegar and parsley. Serve over rice, couscous or quinoa.
I'm serving this with a side of sauteed green beans (saute green beans in EVOO until tender-crisp, season w/salt and pepper and squeeze 1/2 lemon over. Super easy and yummy!)
Bacon, Lettuce and Tomato Salad with Egg (adapted from Delicious Living magazine) serves 6
12 cups lettuce, washed and torn or chopped
1/4 red onion, thinly sliced
1/2 pint cherry tomatoes, quartered
1 cucumber, washed and diced
4 Tbs plain Greek yogurt
4 Tbs mayo
2 tsp mango chutney
1 Tbs rice vinegar
1 tsp curry powder
4 hard boiled eggs, chopped
4 strips bacon, cooked and crumbled
In small bowl, combine yogurt, mayo, chutney, rice vinegar and curry and whisk. Season w/salt and pepper and thin with water to desired taste and consistency. Toss over salad ingredients and top with egg and bacon.
Black Bean Enchiladas (adapted from Delicious Living magazine) serves 4-5
1 med onion, finely chopped, divided
2 cloves garlic, minced
1 (25 oz) can black beans, rinsed and drained (or equivalent amount cooked dried beans)
1 tsp ground ancho chile powder
1 cup low-sodium chicken stock
1 cup chopped fresh cilantro, divided
1 lb cooked ground beef
8 whole wheat tortillas
1/2 cup grated pepper jack cheese
avocado, tomato, salsa, sour cream and/or pico de gallo for topping
Saute 1/2 cup onion. Stir in garlic. Add beans, ground chile and broth. Mash w/potato masher until smooth. Season to taste. Spread some of the bean mixture into bottom of 9x13" baking dish. Combine cooked beef with 1/2 of the cilantro. Spoon some bean mixture down warmed tortilla, place meat on top, and roll up. Place into baking dish, seam side down. Fill all tortillas but keep some bean sauce reserved. Pour remaining bean sauce over top. Sprinkle cheese over. Heat in 325 F oven for 5-10 mins or until cheese is melted. Serve with toppings. (You could easily make this vegetarian by omitting the beef).
I'm serving with a side of broccoli.
Coconut Shrimp with Black Bean and Mango Salad
1 (15 oz) can black beans, rinsed and drained (or equivalent amount cooked dried beans - make a big batch for the enchiladas and this recipe)1 med mango, peeled and diced
3 scallions, sliced
3 Tbs chopped cilantro
3 Tbs bottled poppyseed dressing
3/4 cup breadcrumbs
1/2 cup unsweetened shredded coconut
1/4 tsp salt
2 egg whites, beaten until frothy
20 large raw shrimp, peeled and deveined
2 Tbs coconut oil
lime wedges for garnish
Mix together beans, mango, scallions, cilantro and salad dressing. Set aside. In small bowl mix bread crumbs, coconut and salt. Beat egg whites in separate small bowl. Dip each shrimp in egg white then dredge in bread crumbs. Heat large skillet over medium heat and add oil. Add shrimp in single layer, cook 3 mins then turn shrimp and cook 2-3 mins more or until opaque in center. Remove to clean plate. Spoon bean salad onto serving plates and top with shrimp. Serve with lime wedges
Sunday, May 1, 2011
Low Glycemic Cooking Class
I held my first ever cooking class last night. It was fun and I hope to make it a regular occurrence, possibly quarterly or every other month. Last night we did low-glycemic shrimp and goat cheese enchiladas with broccoli and black beans on the side. If you are following Dr Ray Strand's Healthy For Life program, this would be a Phase 2 meal (which means great for weight maintenance, but you wouldn't want the whole grain tortillas for Phase 1 if you are trying to lose weight). I don't know how I completely forgot to take pictures as we went along! But here are the recipes at least.
Shrimp and Chipotle Enchiladas (6 servings)
3 leaks, white and light green parts, halved the long ways and then sliced into thin half-moons (about 2 cups total)
1 cup heavy cream
8 oz goat chese (chevre)
salt and pepper
EVOO for sauteeing
24 shrimp (26-30 per lb size), peeled and deveined
4-5 chipotle chilies in adobo sauce
1 1/2 cups heavy cream
12 burrito sized tortillas (preferably whole grain or sprouted grain)
Blanch leaks in boiling water for one minute, immediately drain and rinse in cold water to stop cooking. Wipe pan dry and return leaks to saucepan. Add 1 cup heavy cream and goat cheese. Cook over low heat, stirring, to melt cheese. Add salt and pepper to taste. Set aside. Meanwhile, in large skillet, saute shrimp in EVOO about 30 seconds per side, just until pink. When cool enough to handle, remove tails and cut in half lengthwise along back. Set aside. Meanwhile, very finely chop chipotle chilies and strain into small saucepan. Add 1 1/2 cups cream and heat over med-low heat, stirring, until slightly reduced. Assemble enchiladas by spooning a few tablespoons of leek/goat cheese mixture along center of tortilla. Add four shrimp halves. Roll up and place in greased baking dish. Top all enchiladas with chipotle cream sauce. Cover dish with foil and bake at 350F for 10-15 mins or until heated through.
Broccoli with Onions and Olives (about 4 servings)
1 head broccoli, chopped into florets, stalks reserved for another use (broccoli soup or save for veggie stock)
1/2 onion, sliced
2-3 cloves garlic, minced
1 small can chopped or sliced olives
EVOO for sauteeing
Heat EVOO in skillet over med heat. Add onion and cook a few minutes to soften. Add garlic and cook another minute, stirring. Add broccoli and the juice from the olives. Cover and simmer to tender-crisp. Remove cover, add olives, and saute until liquid is absorbed and broccoli is cooked to desired tenderness. Add salt and pepper to taste (probably not much salt is needed since the olive juice is salty).
Black Beans with Smoked Paprika (about 4 servings, these were a serious hit w/my two kids!)
1 cup dried black beans, rinsed and soaked 6-8 hours (or 2 cans black beans, rinsed and drained)
small amount of finely chopped onions (maybe a few Tbs)
2-3 garlic cloves, minced
1-2 tsp cumin
1-2 tsp smoked paprika
EVOO
Salt and pepper
water if using dried beans
Heat a few Tbs EVOO in sauce pan or pressure cooker. Add onions and garlic and saute about a minute. Add cumin and smoked paprika and sautee, stirring, until fragrant, about another minute. Add soaked beans and just enough water to cover. Bring to a boil and reduce heat and simmer until tender (probably an hour if using regular pot and about 5 mins if using a pressure cooker). If using canned beans, just add after sauteeing spices and heat through. Add salt and pepper to taste.
Rhubarb Fool (adapted from Bon Appetit) about 4 servings
1 lb fresh rhubarb, washed and ends trimmed
1/3 to 1/2 cup agave nectar
6 Tbs orange juice or lemon juice
2-3 Tbs Triple Sec or Grand Marnier or other orange liquor
1 pint Plain Greek yogurt sweetened w/several drops vanilla flavored liquid stevia
Combine rhubarb, agave, juice, and liquor in small saucepan and cook over low heat, stirring occasionally, until rhubarb is very soft and has broken down. Remove from heat and let cool or chill in fridge until cool. In wine or martini glasses (or small clear dessert bowls), layer yogurt, rhubarb mixture, and top w/more yogurt. Serve immediately.
Shrimp and Chipotle Enchiladas (6 servings)
3 leaks, white and light green parts, halved the long ways and then sliced into thin half-moons (about 2 cups total)
1 cup heavy cream
8 oz goat chese (chevre)
salt and pepper
EVOO for sauteeing
24 shrimp (26-30 per lb size), peeled and deveined
4-5 chipotle chilies in adobo sauce
1 1/2 cups heavy cream
12 burrito sized tortillas (preferably whole grain or sprouted grain)
Blanch leaks in boiling water for one minute, immediately drain and rinse in cold water to stop cooking. Wipe pan dry and return leaks to saucepan. Add 1 cup heavy cream and goat cheese. Cook over low heat, stirring, to melt cheese. Add salt and pepper to taste. Set aside. Meanwhile, in large skillet, saute shrimp in EVOO about 30 seconds per side, just until pink. When cool enough to handle, remove tails and cut in half lengthwise along back. Set aside. Meanwhile, very finely chop chipotle chilies and strain into small saucepan. Add 1 1/2 cups cream and heat over med-low heat, stirring, until slightly reduced. Assemble enchiladas by spooning a few tablespoons of leek/goat cheese mixture along center of tortilla. Add four shrimp halves. Roll up and place in greased baking dish. Top all enchiladas with chipotle cream sauce. Cover dish with foil and bake at 350F for 10-15 mins or until heated through.
Broccoli with Onions and Olives (about 4 servings)
1 head broccoli, chopped into florets, stalks reserved for another use (broccoli soup or save for veggie stock)
1/2 onion, sliced
2-3 cloves garlic, minced
1 small can chopped or sliced olives
EVOO for sauteeing
Heat EVOO in skillet over med heat. Add onion and cook a few minutes to soften. Add garlic and cook another minute, stirring. Add broccoli and the juice from the olives. Cover and simmer to tender-crisp. Remove cover, add olives, and saute until liquid is absorbed and broccoli is cooked to desired tenderness. Add salt and pepper to taste (probably not much salt is needed since the olive juice is salty).
Black Beans with Smoked Paprika (about 4 servings, these were a serious hit w/my two kids!)
1 cup dried black beans, rinsed and soaked 6-8 hours (or 2 cans black beans, rinsed and drained)
small amount of finely chopped onions (maybe a few Tbs)
2-3 garlic cloves, minced
1-2 tsp cumin
1-2 tsp smoked paprika
EVOO
Salt and pepper
water if using dried beans
Heat a few Tbs EVOO in sauce pan or pressure cooker. Add onions and garlic and saute about a minute. Add cumin and smoked paprika and sautee, stirring, until fragrant, about another minute. Add soaked beans and just enough water to cover. Bring to a boil and reduce heat and simmer until tender (probably an hour if using regular pot and about 5 mins if using a pressure cooker). If using canned beans, just add after sauteeing spices and heat through. Add salt and pepper to taste.
Rhubarb Fool (adapted from Bon Appetit) about 4 servings
1 lb fresh rhubarb, washed and ends trimmed
1/3 to 1/2 cup agave nectar
6 Tbs orange juice or lemon juice
2-3 Tbs Triple Sec or Grand Marnier or other orange liquor
1 pint Plain Greek yogurt sweetened w/several drops vanilla flavored liquid stevia
Combine rhubarb, agave, juice, and liquor in small saucepan and cook over low heat, stirring occasionally, until rhubarb is very soft and has broken down. Remove from heat and let cool or chill in fridge until cool. In wine or martini glasses (or small clear dessert bowls), layer yogurt, rhubarb mixture, and top w/more yogurt. Serve immediately.
Sunday, January 2, 2011
Week 1
Happy New Year everyone! I will try to keep the "chit-chat" to a minimum each week and just post the menu and the recipes :) Enjoy!
Slow-cooker Herbed Turkey (or Chicken) Casserole (adapted from Betty Crocker's Slow Cooker Cookbook) 6 Servings
30 oz chicken stock (if I don't have any homemade on hand, I like to use the organic "Better than Bouillon")
1 can condensed cream of chicken soup (I really should just make this from scratch, too)
1/4 tsp dried marjoram
1/8 tsp pepper (or several good turns of the pepper mill)
1 lb turkey breast tenderloins, cut into 1" pieces (I'm using chicken since I have it on hand)
1 med onion, chopped
1 med carrot, sliced
1 med celery stalk, sliced
1 1/4 cups uncooked wild rice, rinsed and drained.
In 3 1/2-6 qt slow cooker, combine stock, cream of chicken soup, marjoram and pepper, stir or whisk until smooth. Add remaining ingredients and stir. Cover and cook on high for 30 mins. Turn to low and cook 6-7 hrs or until rice is tender and liquid is absorbed.
Slow-cooker Lentil and Canadian Bacon Soup (adapted from Betty Crocker's book, again) 8 Servings
16 oz dried lentils (2 1/4 cups) sorted and rinsed
30 oz vegetable or chicken stock
6 oz sliced Canadian bacon, coarsely chopped
3 med carrots, sliced to 1/2" pieces
1 med onion, chopped
1 med stalk celery, sliced to 1/2" pieces
4 cups water
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
Mix all ingredients in large slow cooker, cover and cook on low 8-9 hrs. Stir well before serving.
Great Grandma's Squash and Beans (4-6 servings), vegetarian
EVOO (you'll see this a lot: Extra-Virgin Olive Oil) for Sauteeing
1 butternut squash, peeled, seeded, and cubed
1 med onion, chopped
3-4 garlic cloves, chopped
2 cans pinto beans, undrained
elbow macaroni, cooked to package directions
S & P (salt and pepper) to taste
Parmesan cheese
In large stock pot, saute the squash and onion in EVOO until beginning to soften. Add garlic and saute a min more. Add the beans w/their liquid. Simmer, covered, until squash is tender, usually about 20 mins, depending on how big you cut the pieces. Salt to taste. Ladel over hot cooked elbow macaroni, grate fresh Parmesan over the top and add cracked pepper to taste.
Chicken Enchiladas
1 recipe enchilada sauce from the Knitting Siren
Cooked chicken (breast or thighs are nice), shredded
large whole-grain flour tortillas (watch out for hydrogenated veg. oils)
grated cheese (I like pepper jack but cheddar or plain jack are fine, too, or you can go more authentic and use Mexican cheeses like queso blanco or asadero).
Veggie like brocolli or cauliflower for serving, and/or a green side salad
This is not so much a recipe as a "just put it together". Make the enchilada sauce from my friend, Melanie's, site. It's the best. Really. Except I don't always add the sour cream. It's good both ways. Ladel some of the sauce on the bottom of a baking dish. I usually use a 9x12 and it makes enough for leftovers for our family of two adults, one preschooler and one baby. Heat the tortillas a bit to make them easier to manipulate (if they're cold they will usually tear as you try to fold or roll them). I do one at a time - heat tortilla, fill w/chicken, roll up, place in baking dish. Repeat until you have as many enchiladas as you want. Pour more enchilada sauce over the top, sprinkle w/cheese, and bake at 350 until hot and bubbly, about 1/2 hr.
Stuffed Acorn Squash 8 servings (I'm halving this one), vegetarian
1 onion, diced finely
3 garlic cloves, diced finely
3 celery stalks, chopped
EVOO for sauteeing
3 cups cooked brown rice
12 oz extra firm tofu, cubed (be sure to buy tofu and other soy products organic to stay away from GMO soy)
S & P to taste
4 medium acorn squash
Saute onion and celery in EVOO. Add garlic. Add tofu and cooked rice. Season w/S & P. Cut squash in half, remove seeds, and stuff w/rice mixture. Bake at 350 in covered glass dish about 45 mins or until squash is tender. To make it a bit easier to stand squash in dish, you can cut a little off the pointy end.
Slow-cooker Herbed Turkey (or Chicken) Casserole (adapted from Betty Crocker's Slow Cooker Cookbook) 6 Servings
30 oz chicken stock (if I don't have any homemade on hand, I like to use the organic "Better than Bouillon")
1 can condensed cream of chicken soup (I really should just make this from scratch, too)
1/4 tsp dried marjoram
1/8 tsp pepper (or several good turns of the pepper mill)
1 lb turkey breast tenderloins, cut into 1" pieces (I'm using chicken since I have it on hand)
1 med onion, chopped
1 med carrot, sliced
1 med celery stalk, sliced
1 1/4 cups uncooked wild rice, rinsed and drained.
In 3 1/2-6 qt slow cooker, combine stock, cream of chicken soup, marjoram and pepper, stir or whisk until smooth. Add remaining ingredients and stir. Cover and cook on high for 30 mins. Turn to low and cook 6-7 hrs or until rice is tender and liquid is absorbed.
Slow-cooker Lentil and Canadian Bacon Soup (adapted from Betty Crocker's book, again) 8 Servings
16 oz dried lentils (2 1/4 cups) sorted and rinsed
30 oz vegetable or chicken stock
6 oz sliced Canadian bacon, coarsely chopped
3 med carrots, sliced to 1/2" pieces
1 med onion, chopped
1 med stalk celery, sliced to 1/2" pieces
4 cups water
1 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
Mix all ingredients in large slow cooker, cover and cook on low 8-9 hrs. Stir well before serving.
Great Grandma's Squash and Beans (4-6 servings), vegetarian
EVOO (you'll see this a lot: Extra-Virgin Olive Oil) for Sauteeing
1 butternut squash, peeled, seeded, and cubed
1 med onion, chopped
3-4 garlic cloves, chopped
2 cans pinto beans, undrained
elbow macaroni, cooked to package directions
S & P (salt and pepper) to taste
Parmesan cheese
In large stock pot, saute the squash and onion in EVOO until beginning to soften. Add garlic and saute a min more. Add the beans w/their liquid. Simmer, covered, until squash is tender, usually about 20 mins, depending on how big you cut the pieces. Salt to taste. Ladel over hot cooked elbow macaroni, grate fresh Parmesan over the top and add cracked pepper to taste.
Chicken Enchiladas
1 recipe enchilada sauce from the Knitting Siren
Cooked chicken (breast or thighs are nice), shredded
large whole-grain flour tortillas (watch out for hydrogenated veg. oils)
grated cheese (I like pepper jack but cheddar or plain jack are fine, too, or you can go more authentic and use Mexican cheeses like queso blanco or asadero).
Veggie like brocolli or cauliflower for serving, and/or a green side salad
This is not so much a recipe as a "just put it together". Make the enchilada sauce from my friend, Melanie's, site. It's the best. Really. Except I don't always add the sour cream. It's good both ways. Ladel some of the sauce on the bottom of a baking dish. I usually use a 9x12 and it makes enough for leftovers for our family of two adults, one preschooler and one baby. Heat the tortillas a bit to make them easier to manipulate (if they're cold they will usually tear as you try to fold or roll them). I do one at a time - heat tortilla, fill w/chicken, roll up, place in baking dish. Repeat until you have as many enchiladas as you want. Pour more enchilada sauce over the top, sprinkle w/cheese, and bake at 350 until hot and bubbly, about 1/2 hr.
Stuffed Acorn Squash 8 servings (I'm halving this one), vegetarian
1 onion, diced finely
3 garlic cloves, diced finely
3 celery stalks, chopped
EVOO for sauteeing
3 cups cooked brown rice
12 oz extra firm tofu, cubed (be sure to buy tofu and other soy products organic to stay away from GMO soy)
S & P to taste
4 medium acorn squash
Saute onion and celery in EVOO. Add garlic. Add tofu and cooked rice. Season w/S & P. Cut squash in half, remove seeds, and stuff w/rice mixture. Bake at 350 in covered glass dish about 45 mins or until squash is tender. To make it a bit easier to stand squash in dish, you can cut a little off the pointy end.
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