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.