Tex Mex Enchilada Pie

I received this recipe (by Phyllis Greenwood) from my friend Jen and it is a really great go to recipe when I need to make something quick. I have made a few slight changes from the original recipe however. Most of the ingredients come from your pantry or freezer and the others are usually things I always have. It is very similar to a Mexican Lasagna and you can really do a whole lot of variations of this same kind of thing. Give it a try and I am sure you will like it.  It is also a great way to get your kids to eat zucchini since it is totally undetectable.
(once again, I will have to make it and add pictures)

Ingredients

• 9 oz. frozen corn
• 1 (16 oz.) can Black beans
• 1 1/2 C shredded cheese (Mexican blend or other)
• 1/2-1 t. cumin
• 1 (16 oz.) jar of Chunky Salsa
• 10 (5 inch) corn tortillas
• 1 tsp. olive oil
• 2 cloves garlic, chopped or pressed
• 2 1/2 C grated zucchini (about 2)
• 1/4 c black olives, sliced
• sour cream (optional)
• sliced Avocado (optional)
• diced tomato (optional)

Lightly coat 9 or 10 inch pie plate with cooking spray.  Preheat oven to 350 degrees.
Heat oil in skillet over medium high heat and saute garlic for 1 minute. Add zucchini and cook 3-4 minutes until it is limp and moisture begins to evaporate.  Stir in corn and salt. Cook 2 minutes and add drained and rinsed black beans, cumin, salsa and fresh cilantro. Arrange 4 tortillas in an overlapping circle across bottom of pie plate.  Spoon 1/2 zucchini mixture over tortillas ans sprinkle with 1/2 of cheese. Repeat tortillas only using 3 this time. Add remaining zucchini mixture and cheese.  Top with olives.  Bake for 30-40 minutes until top is browned.  Serve immediately and top with sour cream, avocados and diced tomatoes. May keep warm in oven uncovered for 20 min.  Re-heats well in the oven as leftovers. Jen recommends eating it the next day with a fried egg.  Yum...

Rainbow Chard and Potato Burritos

I receive the majority of my produce from a company called Brown Box Organics. They delivery fresh, organic, locally grown produce weekly to my door step. It does pose an interesting challenge as you cannot easily plan ahead for your meals. I will often open up my box and then try to figure out what to make for meals that week. As you get used to it, it becomes kind of fun and it forces me to get creative and eat things that I normally wouldn't buy. One of the things I got this week was a really beautiful bunch of rainbow Chard. This is what it looks like- Beautiful!

Photo courtesy of uprisingorganics.com

All varieties of Swiss Chard have unbelievable nutrition benefits. Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E and dietary fiber. It is a very good source of copper, calcium, vitamin B2, vitamin B6 and protein. In addition, Swiss chard is a good source of phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid. There are studies that show chard is very important in digestive, colon, immune, lung, bone, vision and heart health. It is also a great vegetable for diabetics because it has a protective effect on the kidneys. I read once that if vegetables got grades Chard would be valedictorian. If there is one vegetable we should all try to include in our diet chard would be a wonderful choice.
I do not love the taste of chard however, I can gulp it down but it isn't a favorite. I have been in search for a recipe that prepares it in a way that makes me love it. I believe a big reason people don't like vegetables is because they prepare them all wrong. So I figure you just have to find a way to cook it that you like. After searching recipes for ideas, pulling bits from each one adding some of my ideas I created a dish that makes me LOVE it! So here you go.
(I took pictures but I used my old broken camera because I couldn't find my good one and so they are awful pictures. All you photogs out there, please forgive me!)

Rainbow Chard and Potato Burritos with Tomatillo Salsa

Ingredients

• One large bunch (8-10 leaves) of Rainbow Chard (any variety of swiss chard will be great) Strip the leaves from the stems of the chard, and chop the leaves and coarsely slice the stems
• approx 9 small red potatoes (or golden potatoes)- 1/2 inch diced
  
• 2 T vegetable oil
• 1/2-1 medium onion chopped
  
• 2-3 cloves of garlic minced or pressed
• 1 t. salt
• fresh ground black pepper
• 4-6 oz crumbled feta cheese
• sour cream
• Tomatillo Salsa Verde- see recipe below or you substitute with any store bought Salsa Verde
  
• 6 Tortillas
  

Directions
In a large skillet over medium high heat, heat the 2 tablespoons oil. Add the potatoes and cook until golden brown and tender, about 8 minutes. Season with 1/4 teaspoon of the salt, and pepper, to taste. Remove from the pan with a slotted spoon, and drain on a paper towel-lined plate and set aside.

Add the onions and garlic to skillet, and cook until translucent, about 4 minutes. Add the Swiss chard stems, cook until softened, about 4 minutes. Add the leaves, and remaining salt and pepper, stirring occasionally, until the leaves are wilted, about 5 minutes more.

The beautiful colors do soften as it is cooked. But the red stays pretty vibrant, the picture washed it out a little more.

Combine the potatoes with 1/2 cup of the cheese and the Swiss chard mixture.

Assemble burritos by taking one tortilla and place 1/6th of the mixture inside. Fold in sides then roll tortilla into a burrito shape. Place seam-side down in a baking dish. Repeat with remaining tortillas and mixture. Spoon a couple tablespoons or more of tomatillo salsa over each burrito and cover with remaining cheese. Bake in 350 degree oven uncovered for 15-20 minutes. Serve with sour cream.
*I used tomatillo salsa that I canned last summer using vinegar instead of water. It was very strong so I only used a couple tablespoons. If you make it fresh I think you can smother the burrito and it will be even better.



Tomatillo Salsa Verde
Found on allrecipes.com submitted by Kimberly Binning

Ingredients:

1 pound tomatillos, husked 1/2 cup finely chopped onion 1 teaspoon minced garlic 1 serrano chile peppers, minced 2 tablespoons chopped cilantro

1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 1 1/2 teaspoons salt, or to taste 2 cups water

Directions:

1.	Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
2.	Using a blender, carefully puree the tomatillos and water in batches until smooth.

Side note:
Also, I am a total whole wheat kind of girl with one exception, tortillas. I use whole wheat tortillas most of the time but sometimes the taste of whole wheat doesn't fit very well with the flavors of the dish or a flour tortilla can just make it that much better. I think this burrito is one of those. Not just any flour tortilla though. I love these ones from Costco that come uncooked and you heat them up in a skillet with out any oil. They were perfect for this burrito.

Chunky Marinara

When I had Laela my friends Krissy and Kirsten brought me an amazing Spicy Shrimp Linguine for dinner. It has become a favorite. I am not sure if it is Krissy's own recipe or where she got it but I have since used the base of the sauce to create two other yummy meals. So here are three recipes that all use variations of the same chunky marinara. I think it would be a great idea to double or triple the sauce and freeze it to have on hand. I am going to make all three soon and add pictures. So if you are the kind of person who only likes to make a meal if you can see a picture of it first, hold on, they will be coming. I need to get used to taking pictures of my dinners. I was going to wait but I figured I should at least get the recipes on here. If you have any questions please let me know! Enjoy.

Krissy's Spicy Shrimp Linguine

Sauce Ingredients

• 1/3 C olive oil
• 1 onion chopped
• 1 t. sugar (or more, I have added a tablespoon before)
  
• 1 t. salt
  
• 1/4 C chopped fresh Italian parsley
• 3t. minced garlic
• 1/4 t. ground black pepper
• 1/2 t. red pepper flakes
  
• 28 oz (two cans) Italian style stewed tomatoes
• 1lb shrimp, peeled and deveined
• 1 box whole wheat linguine (or fettuccine)
  

Saute onions and oil until onions are transparent. Add parsley, garlic, red pepper, tomatoes, sugar, salt and pepper. Let simmer for 20 min. Add shrimp, stir in sauce until pink. Serve immediately over whole wheat linguine noodles. Serve with a tossed salad.

Vegetable Fettuccine
Ingredients

• 1/3 C olive oil
• 1 onion chopped
• 1 yellow, orange, red or green bell pepper or combination chopped
• 1 zucchini
• 1 small yellow squash
• 1 C sliced mushrooms
  
• any other similar vegetable you have on hand (eggplant, asparagus etc.)
  
• 1 t. sugar (or more, I have added a tablespoon before)
  
• 1 t. salt
  
• 1/4 C chopped fresh Italian parsley
• 3t. minced garlic
• 1/4 t. ground black pepper
• 1/2 t. red pepper flakes
  
• 28 oz (two cans) Italian style stewed tomatoes
• 1 box whole wheat fettuccine
  

Saute onions and oil until onions shortly after add bell pepper. After a minute or so add rest of the vegetables. Saute until onion is transparent and other vegetables are putting off liquid but still firm. Add parsley, garlic, red pepper, tomatoes, sugar, salt and pepper. Let simmer for 20 min. Serve immediately over whole wheat fettuccine noodles. Serve with a tossed salad.


Lasagna Rolls (adapted from a recipe by Giada De Laurentiis)

Ingredients:

Marinara Sauce

• 1/3 C olive oil
• 1 onion chopped
• 1 t. sugar (or more, I have added a tablespoon before)
  
• 1 t. salt
  
• 1/4 C chopped fresh Italian parsley
• 3t. minced garlic
• 1/4 t. ground black pepper
• 1/2 t. red pepper flakes (optional in this recipe, I don't put it in so my kids will eat it)
  
• 28 oz (two cans) Italian style stewed tomatoes

Bechamel Sauce

• 2 T unsalted butter
• 4 t. all purpose flour
• 1 1/4 cups of whole milk (or a little cream added to any other milk)
• 1/4 t. salt
• 1/8 t. pepper
• pinch of ground nutmeg

Lasagna

• 1 (15 oz.) container part skim ricotta cheese
• 1 (10 oz) package frozen chopped spinach. thawed and squeezed dry
• 1 C plus 2 T grated Parmesan (not green can stuff)
• 1 large egg, beaten just to blend
  
• 3/4 t salt (plus more to salt water for noodles)
• 1/2 t. ground black pepper
• 1-2 T olive oil
• 12 uncooked whole wheat lasagna noodles
• 1 C shredded mozzarella

Directions
Add a tablespoon or 2 to a large pot of boiling salted water. Boil the noodles just until tender but still firm to bite. Drain. Arrange in a single layer on a backing sheet or parchment paper and cover with plastic wrap or parchment paper to prevent from sticking and drying out.

Meanwhile make marinara sauce. Saute onions and oil until onions are transparent. Add parsley, garlic, red pepper (optional), tomatoes, sugar, salt and pepper. Let simmer for 20 min. And preheat oven to 450 degrees.

While that is simmering make bechemel sauce. Melt the butter in a heavy medium sauce pan over medium-low heat. Add flour and whisk for 3 minutes. Whisk in milk. Increase heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the sauce. Turn off heat or keep very low.

Whisk the ricotta, spinach, 1 cup Parmesan, egg, salt, and pepper in a medium bowl to blend.

Butter or pam 13X9 glass baking dish. Pour the bechamel sauce over the bottom of dish. Lay out 4 lasagna noodles on workable surface and spread about 3 T of ricotta mixture evenly over each noodle. Starting at one end roll noodle up. Lay roll seam down, atop the bechamel sauce in the dish. Repeat with remaining noodles and ricotta mixture. Spoon 1 cup+ marinara sauce over the lasagna rolls. Sprinkle with mozzarella cheese and 2 T Parmesan. Cover with foil. Bakc until heated through and the sauce is bubbling, about 20 min. Uncover and back until the cheese on top becomes golden, about 15 minutes longer. Let stand 10 minutes. Serve along side extra marinara sauce and a salad.

*For a lower calarie/fat option. Omit bechamel sauce and pour a shallow layer of extra marinara sauce on bottom of baking dish before you put rolled noodles down. Continue with recipe.

Emerils Vegatarian Chili

This recipe is for sure one of my favorites. Everyone will love it.

Emeril Lagasee's Vegetarian Chili

Ingredients

• 2 tablespoons canola oil
  
• 1 1/2 cups chopped yellow onions
• 1 cup chopped red bell peppers
• 2 tablespoons minced garlic
• 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups fresh corn kernels (about 3 ears)
• 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne
• 4 large tomatoes, peeled, seeded and chopped
• 3 cups cooked black beans, or canned beans, rinsed and drained
• 1 (15-ounce) can tomato sauce
• 1 cup vegetable broth
  
• 1/4 cup chopped fresh cilantro leaves
• Cooked brown rice, accompaniment
• Sour cream or strained plain yogurt, garnish
• Diced avocado, garnish
• Essence, recipe follows, garnish
• Chopped green onions, garnish

Directions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.

To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a dollop of sour cream and spoonful of avocado. Sprinkle with Essence and green onions and serve.

Emeril's ESSENCE Creole Seasoning

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Roasted Potatoes

You will not use all of the Essence but it is really great to have on hand for other dishes or ready for the next time you make chili. Experiment with it. One of my favorites is to toss red/golden potato, yams and sweet potatoes in olive oil and Emeril's Essence then cook in a baking dish for 45min-1 hour in 425 degree oven. Stirring once halfway.

Brussels Sprouts

I have had this blog ready for recipe posts for a while but I have had a hard time picking the first recipe. There is something about it being the first recipe that makes me feel like it has to be amazing. So it has been holding me back because I can't think of the perfect one. So when my friend Brittany asked me for my brussels sprouts recipe I decided that could be my first one and then the hurdle of making the first post could be out of the way. Here ya go Brittany!

*see notes for recipe variation as seen in photograph (photo taken on Christmas 2009)

Caramelized Brussels Sprouts with Cranberries (almonds)
salt
4 pounds brussels sprouts- stemmed, cut in half and all loose leaves removed
1 red onion, medium diced
4 T butter
1/4 cup red wine vinegar
2 T brown sugar
1 C dried cranberries
freshly ground black pepper
1/2-1 C slivered almonds

To cook the sprouts you can either steam or boil them. To steam- bring water to boil at the bottom of a large pot and place steaming basket with sprouts in pot, cover and reduce heat a little bit and steam for 8 minutes. To boil- bring 10 C of salted water to boil. Add sprouts for about 8-10 minutes. Until medium tenderness has been reached.

In the meantime, in a large sauce pan over medium heat add 3 T of butter. Add the red onion. Saute until the onions are translucent, about 2-3 min. Stir in red wine vinegar and brown sugar and cook until liquid is slightly reduced, about 5 minutes.

Drain sprouts from water (if boiled) and add to the pan with the onions. Stir to coat and add in remaining tablespoon of butter. Stir in cranberries. Season with salt and cracked black pepper to taste.

*To make like photo. Replace cranberries for slivered almonds(or just have both). In separate sauce pan heat a tablespoon of olive oil/vegetable oil and add almonds. Toast them in the oil until golden brown. Add them in at the end and stir well.

Another option:

Oven Roasted Brussels Sprouts
preheat oven to 425 degrees
Brussels Sprouts- stemmed, cut in half and all loose leaves removed
Olive oil
Salt
Pepper

Place sprouts in a large bowl and drizzle with enough olive oil to be lightly coated, add salt and pepper to taste. Stir it around until everything is coated. Pour onto cookie sheet.
Cook in hot oven for 30 minutes. Stir/flip halfway through.