Daily Archives: October 1, 2009

Enchilada Sauce

01 Thursday Oct 2009

Posted by in Recipe, Sauce, Vegan, Vegetarian

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A fabulous and easy sauce. Use to make enchiladas, or try as a sauce for mexican pizza.

Adapted from CookingLight. Orginal recipe available at cookinglight.com.

INGREDIENTS

  • 1  tbsp EVOO
  • 1 medium vidalia onion, finely diced
  • 2-4 garlic cloves,  minced
  • 1/2  cup  organic vegetable broth
  • 1  tablespoon  chili powder
  • 1  tablespoon  honey
  • 1  teaspoon  ground cumin
  • 1/2  teaspoon  salt
  • 1  (28-ounce) can crushed tomatoes, undrained
  • 1/2 bunch cilantro, rinsed and dried and chopped (stems and leaves)

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients.
  3. Reduce heat, and simmer UNCOVERED 30 minutes or until thickened.
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Roasted Vegetable Enchiladas

01 Thursday Oct 2009

Posted by in Recipe, Vegetarian

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After making this delicious recipe, you’ll never go back to using store bought enchilada sauce. This recipe is very forgiving, so try experimenting with a variety of beans and vegetables for the filling (see end of recipe for examples).

Adapted from CookingLight. Original enchilada recipe and sauce recipe available at cookinglight.com.

INGREDIENTS

  • 4  tbsp EVOO, divided
  • 1 large zucchini, cut in long slices 1/4″ thick*
  • 1 large yellow squash, cut in long slices 1/4″ thick*
  • 1 large red bell pepper, cut in long slices 1/4″ thick*
  • 1 medium eggplant, cut in long slices 1/4″ thick*
  • 1 large sweet onion, cut in thick, whole rings*
  • 1  (10-ounce) package frozen whole-kernel corn*
  • 1  (15-ounce) can black beans, rinsed and drained
  • 3  cups enchilada sauce
  • Cooking spray
  • 8  (8-inch) whole wheat tortillas or 12 corn tortillas
  • 2  cups  (8 ounces) shredded reduced-fat cheddar cheese, divided
  • 4 oz feta, crumbled

DIRECTIONS

  1. Prepare enchilada sauce.  
  2. Preheat oven to 350°.
  3. While enchilada sauce is simmering, coat sliced vegetables in olive oil and sprinkle with a little salt and pepper. Grill on hight heat, flipping once until cooked. Remove from grill and cut into 1/4″ square pieces. (Alternatively:  Dice all vegetables. Heat oil in a large nonstick skillet over medium-high heat. Sauté for 5 minutes or until vegetables are tender.) Stir in beans.
  4. Spread 1 cup enchilada sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Layer one row of tortillas across top of sauce (you may need to cut tortillas in half). Spread 1/3 of vegetable mixture on top of sauce; sprinkle with 1/4 of cheddar and feta cheese;  and 1/2 cup enchilada sauce. Repeat layers, ending in sauce. (Alternatively: Spoon about 1/2 cup vegetable mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.)
  5. Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining cheese. Bake, uncovered, for 10 minutes or until cheese melts.

*Filling alternatives/options:

  • 2 cups diced zucchini, 1 (10 oz) package frozen whole-kernel corn
  • 3 medium eggplant; 1 bunch collard greens, kale or swiss chard; 1 medium to large leek
  • 1 bunch garlic scapes; 1 bunch swiss chard; 2 ears fresh corn; 1 large onion

Spaghetti Squash with Moroccan Spices, Raisins, Okra & Swiss Chard

01 Thursday Oct 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegan, Vegetarian

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Very flavorful and colorful side dish.

Adapted from Gourmet. Original recipe available at epicurious.com.

SpaghettiSquash&Vegetables

INGREDIENTS

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 2-4 tbsp EVOO
  • 4 garlic cloves, minced
  • 1 heaping teaspoon ground cumin
  • 1/2- 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 1 (14.5 oz) can diced organic tomatoes
  • 1/2 cup golden raisins (such as Trader Joe’s)
  • 1/4 cup pine nuts (such as Trader Joe’s)
  • 1 medium red onion
  • 3-5 mini red and yellow sweet peppers
  • 2 cups okra
  • 1 bunch Swiss chard

DIRECTIONS

  1. Turn oven temperature to 400 °. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.
  2. In a large skillet, add EVOO and turn heat to medium-high. Add garlic and onion and cook, stirring, until golden, about 1 minute. Add sliced peppers and okra. Cook until almost done. Add undrained can of tomatoes and rinsed and chopped swiss chard. Cook until swiss chard is wilted and stem pieces are tender (about 3-5 minutes). Stir in spices and salt and remove from heat.
  3. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with onion/garlic/spice mixture, fresh herbs, raisins and pine nuts.