I guess I'm on an enchilada kick. Driving to the store Monday evening I was trying to come up with something new for dinner and this soup popped into my head. It is basically the enchiladas I made in the last recipe post, converted into a soup!This is great by itself as a meal or maybe as a side with some yummy quesadillas.
Ingredients:
1 onion, chopped
4 garlic cloves, chopped
2 cans enchilada sauce
2 cans fire-roasted diced tomatoes
2 cans black beans or pinto beans, drained and rinsed
1 cup frozen (or fresh) corn (roasted is good if you can find it)
1 cup vegetable broth
1/2 tbsp cumin
sauce from chipotle peppers (you could also add the pepper, chopped)
salt to taste
In a large pot, cook the onions and garlic for a few minutes until tender. Next, add all other ingredients and simmer for about 10 minutes or so. I would add the chipotle in small amounts and keep tasting until you reach a flavor and heat level you're okay with.
You could keep it vegan as is, or if you like, garnish with some sour cream and shredded cheese. Chopped fresh cilantro would be delightful as well. This is super satisfying and quick. Great for a weeknight dinner.
A week or so ago I made these enchiladas. And if I do say so myself, they were the best I've ever made. But before going into that, let me give a little update on things around here.
Last weekend, I ran my second half marathon! It was also a great excuse to take a long weekend trip back home to Little Rock. The race went quite well. The weather was great and, aside from two rather daunting hills, I reached my goal of running the whole thing. Mind you, I do not run fast. In fact, I think at one point a speed walking old woman past me...but that's not the point. I finished and it felt great. It was also so wonderful to see my family and dear friends. I miss them all so much.
Now back to the enchiladas. These are not vegan, but I think you could easily make them vegan by using vegan sour cream and then omitting the cheese all together or using a cheese substitute that you like. One thing I did that might be a little unusual is use flour tortillas instead of corn. I know that may enchilada blasphemy, but they are so good, i just don't care. I strongly suggest using whole wheat tortillas though, as they stand up better to the sauce and won't be as soggy the second day. Or I suppose you could use corn if you're a purist.
Ingredients (this makes a 9x13 pan's worth):
10 whole wheat flour tortillas
1 lg (19 oz) can enchilada sauce
1 can diced tomatoes (fire-roasted is good or Rotel style)
2 cans black beans, drained but not rinsed
a couple of spoonfuls sour cream
1/2 tbsp cumin
about 1/4 cup salsa
1/2 block of Monterrey jack cheese, shredded
a few spoonfuls sauce that chipotle peppers come in
Heat the oven to 375. In a large bowl, mash the beans with a potato masher. You don't have to massacre it, but you want it to resemble re-fried beans. Mix in the salsa, sour cream, cumin and chipotle sauce. Add a couple large spoonfuls of the bean mixture down the center of the tortillas and roll. Line a 9x13 casserole pan with the enchiladas - 5 on each end. Next, pour the sauce and diced tomatoes evenly over the tortillas. I like my enchiladas really saucy. If you don't, use a smaller can of sauce. Cover the tops with the shredded cheese and bake in the oven until the sauce is good and bubbly and the cheese is nicely melted.
Garnishing with some fresh chopped cilantro would also be nice. If you can't handle things too spicy, go easy on the chipotle. Don't leave it out though because it adds a wonderful smokey flavor.
Who doesn't love homemade flour tortillas? I don't know why I haven't tried making these more considering how much I drool over them. I finally got the motivation to try it out last night. Wanting to go for a healthier version, I tried a whole-wheat recipe I found on this blog: http://www.tammysrecipes.com/whole_wheat_flour_tortillas. I swapped the shortening for vegetable oil though. I made one batch with all wheat flour and one with half and half all purpose. They were both good and very hearty. However, could someone please tell me how to make them so perfectly round?!
Of course, one cannot live on flour tortillas alone (even as I write that I'm not so sure). So I decided to throw together something with couscous instead of rice as a side. I love couscous. Partly because it's idiot proof and so fast. I also think it has a nice texture. It turned out quite tasty as an alternative to Spanish rice.
Ingredients:
1 cup whole-wheat couscous (or regular)
1 cup vegetable broth (or water, but I think vegetable broth adds more flavor)
1 can diced tomatoes and green chilies
half an onion, chopped
4 garlic cloves, chopped
1/2 tbsp cumin
roughly 1 tbsp fresh chopped cilantro
1/2 tsp salt
a few tsp of the juice from a can of chipotle peppers (adjust depending on your heat tolerance. If you can handle it, I would chop a few up and add it to the mix)
In a small skillet, cook the onions and garlic for a few minutes over medium heat. Meanwhile, heat the broth and diced tomatoes to a boil. Remove from heat and throw in the remaining ingredients. Mix well, cover, and let set for five minutes or so. Then, fluff with fork and taste and add more seasoning or spice if needed. Another idea would be to add a can of drained, rinsed black beans. I would have, but I was serving some re-fried beans on the side.
This is low-fat, vegan, and super easy to make!
Yesterday, we had some good friends over after church. Of course, anytime I'm serving a meal after church, I want something relatively quick to put together. Especially since I can never seem to eat breakfast before going to church (why???) and am ravenous by the time it's over. This time around, I made something I've been wanting to make for awhile now - taco pizza! Though it looks like a long list of ingredients, it's really just topping possibilities - it's very easy and simple to make.
Ingredients: (for two pizzas)
- 2 pizza doughs of your choice (to make it quick, I just used the refrigerated roll-out kind) cooked according to package directions
- 1 package/can of meatless burger (optional and preferably non GMO)
- 1 can vegetarian re-fried beans
- 1 package taco seasoning
- a little water
- 1 package queso fresco
- half head lettuce, chopped fine
- a couple tomatoes, chopped
- half bunch cilantro, chopped
- 1 can sliced olives
- sour cream
- hotsauce
- salsa
- jalapenos
In a skillet, combine the burger, beans, and taco seasoning, adding a little water to thin it out a bit. Simmer on low heat for about 5 minutes. Spread mixture evenly onto to each prepared pizza crust. Halve the wedge of cheese and crumble one half onto each pizza. Then add the other toppings as you desire. I mixed the sour cream and hot sauce together and used a plastic bag with a small hole in the bottom to dot the mixture over the tops. I just put the salsa in a bowl on the side for self-serving. Cut and serve immediately.
Oh and some guacamole would have been awesome on this as well. But then again, when is it not awesome?
Note: If you think you'll have left-overs, it might be a good idea to have your guests top each piece individually with the lettuce and other non-re-heatable items as they wish. That way, you can save and reheat the slices with just the bean mixture and top them later.
I almost feel silly posting this - nachos are not exactly creativity at it's peak. But they taste good, and it's what I ate for dinner the other night, so I thought I'd share. Black beans are probably my favorite bean. I love that they are small and not waxy and are so versatile.
Oh and for those of you that read the previous post about Frazier's scone incident, I thought I would share that apparently not even fruits and vegetables are safe in this house. I came home to make Brian some food to bring to the school, where he was furiously studying away for his upcoming comps, to discover that I no longer had any tomatoes to put on his sandwich...nor did I have a peach that was also on the counter. He even tried some peppers. I sure hope he got one of the hot ones - it would serve him right to get that little surprise. Perhaps I should leave those on out on purpose...
Anyway, enough about my compulsive over-eater dog and back to the nachos.
Ingredients:
- tortilla chips
- 1 can black beans, drained (rinsing is not necessary)
- cumin
- package of good, shredded Mexican blend cheeses
- For topping: olives, jalapenos, lettuce, tomato, salsa, sour cream, guacamole, cilantro
Heat the oven to about 400. Cover a baking sheet with foil and then spray it with cooking spray to prevent the cheese from sticking. Spread some tortilla chips evenly over the foil (amount depends on how many you're serving and/or how big your craving is for salty, cheesy goodness) then sprinkle cheese evenly over each chip. I used a Mexican blend from Trader Joe's. Next add the black beans (I like to season them with some ground cumin. Actually, I think it would be good to sprinkle the whole thing with cumin. I will do that next time.), olives, and jalapenos. I personally need a jalapeno for every bite. Pop this into the oven until melty and gooey - about 10 minutes.
When out of the oven, add some chopped fresh cilantro, chopped lettuce, tomato, guacamole, sour cream, salsa - whatever floats your nacho boat. Serve and devour immediately.
And keep far away from gluttonous dog.
Now, I realize that should I actually want people to try this recipe, I shouldn't use use descriptions like "dragon-breath" in the title. However, I think it only fair to warn you that, for the sake of others, you will want to stay a good 20 feet away for about 3 days after consuming. It's worth the sacrifice.
Since I have an abundance of tomatoes, a great was to use them is to make some fresh salsa. I don't cook this at all - just toss everything in the food processor and give it a whirl. The "dragon-breath" quality really comes from the fresh garlic. You could use less than I do if you want and not ruin your social life, but what's the fun in that?
Ingredients:
- 4-5 tomatoes, seeded and quartered
- 1/4 cup chopped red onion
- 3-4 cloves garlic, peeled
- juice of 1 lime
- handful of fresh cilantro
- 2-4 fresh jalapenos, stems removed (this depends on your tolerance and the potency of the peppers, I also threw in some banana peppers since I had them but that's totally optional)
- about 3/4 tbsp vinegar
- salt to taste
Throw all the above into a food processor and pulse until everything us finely chopped and well blended. Taste and and add more salt if desired. This is great just as a dip with tortilla chips or added to your favorite dishes. I love the bold, fresh flavors.
Salsa is so healthy and low-cal so why is everything I want to eat with it so bad? It's a cruel world.
Update:
Over the past year or two I have been learning a lot about genetically
modified organisms (GMOs) on our food supply that is concerning to me.
Therefore, I can no longer support companies such as Morningstar that
openly admit to using GMO ingredients in their products. I am currently
looking for suitable substitutes to use in recipes like the one below.
For more information on GMOs and alternatives to purchase, please check
out Non-GMO Project.
I'm honestly not a huge fan of green bell peppers. Why do I have them growing in my garden you ask? Good question. I get a little over zealous in the planting phase each year. Of course, the one thing I like the least in the garden is doing just fine. In the meantime, the cucumbers died within days, my squash has all but bit the dust, my basil is wilting, and I'm in a battle with stink bugs over the tomatoes. But those peppers, they are just fine. So in trying to use up several at one time, I went for stuffed peppers. There are so many directions one could go with that, but I was feeling tex-mex that particular evening.
Ingredients:
4 large bell peppers (any color variety would do), cut in half and core and seeds removed
1 package Morningstar Griller Crumbles (or the fake burger of your choice)
1 can vegetarian refried beans
1 package taco seasoning (or some cumin and chili powder will do)
about 1/2 cup salsa
1 small can sliced olives (optional)
some grated cheese
Preheat the oven to 350. Line a baking sheet with foil and make two rows of pepper halves.
While the oven is heating, in a skillet heat the griller crumbles and when thawed, add the beans, salsa, and taco seasoning and mix together well and let simmer for a couple minutes til hot. Fill each pepper with the mixture and then top with olives and sprinkle with cheese (cheddar is what I used here, but whatever you like is fine).
Pop into the oven for about 20-30 minutes. Even though I'm not a big fan of peppers, I still really enjoyed these. Brian gave them a big thumbs up too, but he actually likes bell peppers.
I know I've posted a tortilla soup before, but I had this idea to add to a couple things to the basic version just to change it up a bit. You can find the original recipe here. The only other thing you need to do is roast about 3-4 ears of corn and open a can of black beans. If you have a grill, then definitely use it to grill the corn, then remove it from the cob and add to the soup. If not, then roasting it in the oven will do. Also make sure to rinse and drain the beans before adding. The addition of the corn and beans makes the soup a little heartier.
Top it all off with tortilla strips, grated cheese, and fresh cilantro. Does anyone else get a little high from the smell of fresh cilantro?
No? OK. Just wondering. Me neither...
Update:
Over the past year or two I have been learning a lot about genetically
modified organisms (GMOs) in our food supply that is concerning to me.
Therefore, I can no longer support companies such as Morningstar that
openly admit to using GMO ingredients in their products. I am currently
looking for suitable substitutes to use in recipes like the one below.
For more information on GMOs and alternatives to purchase, please check
out Non-GMO Project.
Sometimes, I just don't want a challenge. Rolling enchiladas is one of those times. For some reason, it never seems to go well - tortillas crack, filling spills out, I cry. It's not a pretty sight. If anyone has any tips on this matter feel free to share. In the meantime, I will stick to my comfortable, unambitious way. You could also think of it as an enchilada lasagne. Now how's that for fusion?
Ingredients:
- 12 organic corn tortillas
- 1 14 oz can tomato sauce
- 2 cans enchilada sauce
- 1 package vegetarian burger substitute
- 1 onion, chopped
- about 2 cups cheddar cheese, shredded
- 1 can black olives, optional
- cumin
- chili powder
Heat oven 350.
Heat some oil in a skillet and cook the onion for a couple minutes. Then add the burger, season with cumin and chili powder, and cook for a couple more minutes.
Meanwhile, I mix the enchilada sauce and tomato sauce in a medium bowl and dip each tortilla in the sauce. Line a 9x12 casserole dish with six of the tortillas. Next top with half of the meat and onions and then half the cheese and the olives if you like. I know olives are not a traditional thing to add to enchiladas, but in this it just feels right. Repeat the layers a second time. When finished pour the remaining sauce evenly over the top. Bake for about 30 minutes or until bubbling around the edges.
This is a good, basic version. You could be creative and add whatever you like. I've also added beans to this in the past and it works just fine. I like to eat it with corn for some reason. It's also great with some guacamole. Makes great lunch left-overs, too.
This is one Brian's favorite meals. You can fill flautas with various different things, but I really love using mashed potatoes. Some people use corn tortillas instead, but I have always preferred the taste and texture of flour. This recipe is quick, easy, and very satisfying; though it's admittedly not the healthiest recipe I've shared.It's comfort food and sometimes that's just what you need.
Ingredients:
- 1 package mashed potato mix (I get the herb-seasoned kind for some added flavor)
- 6 soft medium size flour tortillas
- vegetable oil
- grated pepper jack cheese
- Possible toppings: lettuce, chopped cilantro, salsa, sour cream, guacamole, jalapenos, etc
Prepare the potatoes according to the package directions. There are usually 2 packets in the box and I just use one for Brian and I, so if you have more people to serve use more potatoes and tortillas accordingly. I can fill 6 medium flour tortillas with one packet.
Heat oil in a medium or large skillet - about a half inch deep. Meanwhile, start filling the tortillas. Use a heaping spoonful of potatoes and spread in the middle of the tortillas. Top with some grated cheese. Roll up each tortilla sort of burrito-style and, if the oil is hot, line the skillet with the tortillas and cook until golden brown on each side. Repeat with remaining tortillas. Pat the cooked tortillas with paper towels to soak up the excess oil. I also turn the oven on low to keep the finished ones warm while the remaining cook until ready to serve.
Top with whatever sounds good to you. I mixed some sour cream and salsa together and added some chopped cilantro. This creates a nice, creamy sauce that spreads easily over the flautas and adds a lot of flavor.
My dear friend Matt won't eat guacamole because it's green. I think it's hilarious yet, at the same time, tragic. A life without this creamy goodness is a no life for me. I'm not giving up on you Matt, there's still hope!
Ingedients:
- 4-5 ripe avocados (I estimate about 1 avocado per person - which is probably pretty generous)
- juice from 1 lime
- 3-4 cloves garlic, minced
- 1 tomato, chopped
- roughly 1 tbsp chopped fresh cilantro
- salt and pepper
- diced jalapenos - optional (seriously, how do you make accent marks!)
Remove the flesh from the avocados and put in a medium bowl. Add all remaining ingredients except tomato and mash with a fork until it reaches the consistency you prefer - some like it a little chunky, some more creamy. If you like onion, chop up a little red onion, finely, and throw it in too. I, however, am not a fan of raw onion.
Next add the tomatoes and stir them in gently. Taste to see if it needs more salt.
How easy is that! Of course, this goes great with tortilla chips and as a topping to your favorite Mexican dishes but don't stop there! I love guacamole with eggs, on toast with cheese and tomato slices, and on sandwiches.
Confession: I do not know how to make tortilla soup.
That is, not traditionally or authentically anyway. This is the version I've come up with from tasting different restaurant variations. So authentic or not, either way, it's quite tasty. If it's not my favorite soup, it's way up there.
Ingredients:
- 1 - 32oz container veg broth
- 2 - 14.5oz cans fire-roasted diced tomatoes
- 1 - 6oz can tomato paste
- 1 - 4oz can diced green chilies
- 1 onion, chopped
- 5-7 cloves garlic, chopped
- 1 1/2 tbsp cumin
- about 3 tbsp chopped fresh cilantro - you will not get the flavor from dried
- 2 tsp liquid smoke
- tortilla strips for topping
First, heat some oil in a decent size pot and add the onions and garlic and season with salt and pepper. Let this cook for a few minutes until the onions soften.
Next add the cumin and stir into the onions and garlic.
Add the vegetable broth, diced tomatoes, tomato paste, green chilies, liquid smoke and cilantro. Season again with some salt and pepper. (I know I never say how much salt to add. Just keep tasting and adding until it tastes right for you.)
Bring to a boil then lower the heat and simmer for about 30 minutes. Taste to see if it needs more salt, etc.
Top with tortilla strips and maybe a little more fresh cilantro.
I had initially purchased some chipotle peppers in adobo sauce to add to the soup, thinking they would compliment the flavors well. I was right. However, it's a good thing I tasted one first - it would have knocked Brian's socks off. So I just chopped one up to put in my bowl. It was delicious. If you can spice freely in your house (lucky you), I suggest adding a couple right in the soup as it cooks. Or you can do like I did, and your pansy family members won't pass out.
(Just kidding honey. Love you.)
Update:
Over the past year or two I have been learning a lot about genetically
modified organisms (GMOs) in our food supply that is concerning to me.
Therefore, I can no longer support companies, such as Morningstar, that
openly admit to using GMO ingredients in their products. I am currently
looking for suitable substitutes to use in recipes like the one below.
For more information on GMOs and alternatives to purchase, please check
out Non-GMO Project.
I left for Little Rock Thursday and didn't come back til Sunday. There wasn't any reliable internet so this is the first time I've had a chance to post since then. I had a lovely time seeing my family and awesome Little Rock friends that I miss terribly.
Tonight I really had a craving for fajitas. They are so easy and relatively fast to make, but taste so delightful. The beauty of fajitas is that you can throw in whatever you like and then top it with an abundance of different things - from the usual to the exotic. The possibilities are endless...
Here's what I used for a pretty basic version:
- 1 onion, sliced into thin strips
- 1 bell pepper, sliced into thin strips
- 2 zucchini, chopped into half moons
- 2 tomatoes, also sliced into thin(ish) strips
- 1 package Morningstar Chicken Strips
- 4-5 cloves garlic, minced
- salt and pepper
- about 2 tbsp liquid smoke
- a little more than a tbsp cumin
- Cajun seasoning
- For toppings: chopped cilantro, sour cream, jalapenos (I can't find the accent mark function!), and perhaps your favorite salsa
First, chop up all the vegetables.
Heat some oil in a decent size skillet over med-high heat. When nice and hot, throw in the onions and the peppers. I usually go ahead and season these with a little salt and pepper.
After about 5 minutes of cooking down the onions and peppers add the "chicken". You could easily leave this out or swap it with your meat substitute of choice. I know many of you meat-eaters are currently making all kinds of awful gagging sounds. Give me a break - you could always add real chicken.
Then add the zucchini, garlic, and cumin. Garlic doesn't take as long as onions to cook so if you throw it in first, it might burn. I also season again with a little more salt and pepper. I like adding flavor to each layer - but go easy.
When the zucchini is tender, but not mushy,
throw in the tomatoes. Also add the liquid smoke. I've never used this before but it added a great flavor. Don't skip it. I'll definitely use it again.
Turn down the heat a little and let this simmer together for a few minutes. Taste a bit to see what else it needs then adjust to your liking. I threw in a wee bit of Cajun seasoning. I wish I'd thrown in a wee bit more.
Fill the tortillas of your choice (I personally like the whole wheat Carb Balance tortillas) with the mixture then top it off with whatever sounds good. I love fresh cilantro, but if you are one of those poor, weird souls for which it tastes like soap, I'll shed a little tear for your great misfortune in life.
I also can't get enough jalapenos; I would put them right in the pan with everything else. However, Brian is a little sensitive to all things spicy. Ah, the sacrifices we make.
By the way, this is a real treat.
It's roasted corn and black bean salsa from Trader Joe's and it is awesome. Us underprivileged Springfieldians (Springfielders?) cannot enjoy that fantastic little food heaven unless we want to make a 3 hour drive to St. Louis. Lucky for me, two of my lovely friends did just that!
The roasted corn flavor is the perfect compliment to the smokiness.
