Veggie Enchilada

Sauce

Source - Feasting @ Home

• 14.5 ounce can diced tomatoes (with juices) preferably fire-roasted tomatoes ( or tomato puree)
• ¼ cup water
• 2 Tablespoons olive oil
• 1 teaspoon  apple cider vinegar
• 2 teaspoons chili powder
• 1 teaspoon granulated garlic ( or 2 garlic cloves)
• 1 teaspoon cumin
• 1/4  teaspoon chipotle powder  (or smoked paprika for smoky flavor)
• 1  teaspoon kosher salt
• 1 teaspoon dried oregano (or 2 teaspoons fresh) 

Filling

• Butter
• Leeks/Onions
• Carrots
• Broccoli / asparagus / cauliflower / etc.
• Black beans
• Tortillas
• Shredded Cheese

Directions

• Preheat oven to 400 F
• Make the enchilada sauce, place all ingredients in a blender and blend until smooth.
• Saute leeks, then carrots, then hearty veg, add the beans.
• Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
• Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
• Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.

Artichoke and Feta Quiche

Yield: makes 1 quiche

Ingredients

Frozen pie crust (9in.)

Filling:

1/2 cup thinly sliced shallots

1 cup chopped thawed frozen artichoke hearts

1 cup crumbled feta

Custard:

1 1/4 cups half-and-half

2 tablespoons chopped fresh flat-leaf parsley

3 large eggs

Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees F.

Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.

Directions For the Filling: 

Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.

For the custard: 

Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.

Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

Link to Recipe

Pan Fried Potatoes

 Ingredients

2 large russets, or 1 lb fingerling or small yellow potatoes cut into bite sized pieces

2 Tbs olive oil

1/2 tea ground cumin

1/2 tea paprika

1/2 tea garlic powder

1/2 tea salt

1/4 tea black pepper

Put the potatoes in a pot of cold water. Bring to a rolling boil and cook until potatoes are fairly soft. Drain the pots and add them to a frying pan with the oil and spices. Cook to desired crispiness. 

Butternut Squash Risotto with Spinach

 

1. Originally from feastingathome.com

   ingredients

   • 2 tablespoons olive oil (or butter)
   • 2 cups sliced leeks (one extra large leek)
   • 4 garlic cloves, rough chopped
   • 8 sage leaves, chopped
   • 1 cup Arborio rice or short-grain Spanish rice (Bomba)
   • 2 heaping cups butternut squash, cubed
   • 1/4 cup white wine (or skip it)
   • 2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
   • 1/2 teaspoon salt
   • 1/8  teaspoon white pepper (or sub black pepper to taste)
   • 1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
   • ——
   • 2–3 handfuls baby spinach or chopped kale
   • OPTIONAL: 1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
   • Optional: Maple Glazed Pecans

2. STOVETOP INSTRUCTIONS: ( you will need 4-5 cups warm stock) 

   1. ROAST BUTTERNUT: Toss the butternut with olive oil, salt and pepper and ROAST the butternut in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.
3. RISOTTO: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.
4. Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed.  Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.
5. Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper.  If bland, it probably needs more salt.
6. Garnish with the leek oil and maple glazed pecans.

Smashed Chickpea Salad Sandy Witch

From: TheKitchn 

1 (15-ounce) can chickpeas

1/2 small red onion

1/4 cup finely chopped fermented pickles (2 to 3 pickles), such as Bubbies

1 medium stalk celery

1/3 cup shredded carrots

1/4 cup plain Greek yogurt

1 tablespoon apple cider vinegar

2 teaspoons whole grain mustard

1/2 teaspoon ground turmeric

1/4 teaspoon kosher salt

Freshly ground black pepper

4 slices multigrain bread

Arugula, for topping

Sliced tomato, for topping

INSTRUCTIONS

Drain and rinse 1 can chickpeas. Place about half of the chickpeas in a large bowl and mash completely with a fork. Add the remaining chickpeas. Finely dice 1/2 small red onion, 1/4 cup fermented pickles, and 1 medium celery stalk, adding all to the bowl.

Add 1/3 cup shredded carrots, 1/4 cup plain Greek yogurt, 1 tablespoon apple cider vinegar, 2 teaspoons whole grain mustard, 1/2 teaspoon ground turmeric, 1/4 teaspoon kosher salt, and a few grinds black pepper, and stir to combine.

Divide the chickpea salad evenly between two slices of multigrain bread, top with arugula and sliced tomatoes, then close the sandwiches with two more slices of bread.

RECIPE NOTES

Storage: Store leftover chickpea salad in an airtight container in the refrigerator for up to 4 days.

Green Chili Adobo

From More Mexican Everyday by Rick Bayless

Makes one quart

1/2 head garlic, separated into unpeeled cloves
5 fresh serrano chiles
1 large bunch cilantro, roughly chopped (about 2 cups loosly packed)
1 large bunch flat-leaf parsley, roughly chooed (about 2 cups loosly packed)
1 cup olive oil
2 generous teaspoons salt

Set a large (10 inch) skillet over medium heat. Lay in the garlic and chilies and roast, turning regularly, until soft and browned in spots, about 10-15 minutes. Cool until handleable, then slip off the garlic paper and remove the chili stems (no need to remove the chili seeds.

In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and salt. Process, stopping to scrape down teh sides if necessary, until nearly smooth (it should look a little like pesto.) Transfer to a quart size and store, covered, in the refrigerator, where it will last several months.

The Simplest Uses for Green Chile Adobo
1. Toss with pasta and a little grated Mexican queso anejo, Parmesan or Romano
2. Mix into eggs before scrambling or making an omelet
3. Mix into sour cream (and/or mayo) for a dip or sandwich spread
4. Whisk into a simple vinaigrette or creamy dressing
5. Smear over grilled or roasted vegetables like squash/zucchini
6. Drizzle on bean dip or hummus
7. Mix with sashimi-grade raw fish and lime juice for an instant ceviche
8. Stir into meatloaf before baking

Umami Chicken

Adapted from Rick Bayless Facebook Live during Covid-19 Isolation


Ingredients
2 Tb olive or veg oil
2 tea black peppercorns
2 tea Mexican oregano, dried
1/2 tea All Spice
4 small or 2 large chicken breasts
1 white onion, sliced
3 garlic cloves, sliced
4 carrots, peeled, chopped on the bias
1/2 c chicken or veg broth
1/4 c apple cider vinegar
Pickled or jarred jalapenos to taste (around 2 whole)

Directions
Put peppercorns, oregano and All Spice into a morter and grind to a powder.

Add a couple tablespoons of Olive or Veg oil to a skillet, heat to medium high.

Pound chicken flat so that each breast is an equal depth all around. Sprinkle chicken with spice mixture on both sides.

Add chicken to the skillet and cook on both sides until 75% done.

Remove chicken to a plate, add onions and garlic to skillet. Caramelize onions well. Add carrots to skillet and cook until carrots are a bit soft but still crunchy.

Add broth, cider vinegar and jalapenos to skillet. Stir until combined, about 5 minutes.

Add chicken back to skillet. Move chicken to bottom, cover with carrot-onion mixture if necessary. Continue to cook until chicken is done and carrots are the texture you prefer.

Serve and enjoy!