Archive for March, 2009

Potato & Spinach Enchiladas

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Enchiladas! A perenial favorite over here, we like to use enchiladas to use up vegetables and to fill our bellies with happiness. This recipe is one of our favorites, and despite the long list of steps and the dirtying of a few pans, it’s actually really easy to make. Add to the ease with bottled enchilada sauce, if you like, although the homemade version is super-simple. This recipe could easily be doubled if you want to eat enchiladas all week long. Omit the cheese for a delicious vegan version.

Potato and Spinach Enchiladas
Serves 4

3 cloves garlic, minced
1 cup onion, chopped (about 1 small onion)
1 Tbsp. olive oil
3 cups potatoes, cut into ½-inch dice
4½ cups fresh spinach, stems removed
or 1½ cups cooked or frozen spinach, thawed
1 Tbsp. chili powder
⅔ cup cilantro

1 cup refried beans, homemade or canned (I like Amy’s)
8 corn tortillas
1 cup Monterey Jack or Cheddar cheese, divided

Enchilada Sauce
Adapted from the 1975 Joy of Cooking

1 tsp. olive oil
1 small onion, chopped (about 1 cup)
2 cloves garlic, minced
1 Tbsp. chili powder
1 Tbsp. cumin
1½ cup tomatoes, diced
½ cup vegetable broth
salt and pepper

  1. Preheat the oven to 375F. Heat tortillas in the oven while you prepare everything else. This will make them easier to work with.
  2. In a large pan, saute the onion, garlic, potatoes and chili powder in oil until onions are translucent. Add spinach and saute until spinach and potatoes are cooked through. Set aside.
  3. Then prepare the sauce. In a small pot, saute the onion and garlic in the olive oil until fragrant. Add spices and continue to saute until onions and garlic are translucent.
  4. Meanwhile, blend the tomatoes, broth, salt, and pepper in a blender.
  5. Add the cooked onion mixture and blend again until smooth.
  6. Spread half of the sauce on the bottom of a greased 9×13 pan.
  7. Then fill the tortillas. Spread 1 Tbsp. of refried beans over each, add 1 Tbsp. cheese and 2 Tbsp. potato-spinach mixture. Roll up and place in pan.
  8. Pour remaining sauce over enchiladas and top with remaining cheese.
  9. Bake 20-30 minutes or until cheese is bubbly.
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March 28, 2009 at 1:00 pm 1 comment

Curried Tofu Mac & Cheese

img_6656Inspired by a scrumptious trip to S’MAC in New York, Sean and I decided to try out our own mac & cheese creation with the motley crew of leftovers hanging around our fridge. The result was delicious, and successful in quelling our desire to go back to S’MAC immediately. The list of ingredients is long. So long, in fact, that I considered leaving this recipe unposted. The preparation is really simple, though, and you can play around with spices and ingredients to suit your pantry’s capacities. The serving size for this recipe is relatively small, because we found the dish particularly filling – and because we wanted to eat it with giant piles of steamed asparagus, which is highly recommended.

Curried Tofu Mac & Cheese
Makes 4 smallish servings

1 cup uncooked macaroni pasta
1 tsp. olive oil
2 cloves garlic, minced
½ tsp. ginger, finely grated
¼ cup onion, finely chopped
1 cup tofu, cut into ½-inch cubes
½ cup cornmeal (plus additional 2 tsp. for variation)
1 cup tomato, chopped
½ tsp. mustard seeds, optional
½ tsp. fenugreek seeds, optional
½ tsp. cumin
1½ tsp. garam masala or curry powder
½ cup vegetable broth or water
2 Tbsp. coconut milk
¼ cup nutritional yeast
¼ cup cilantro, chopped
1  cup aged cheddar cheese, shredded (plus additional 1 cup for variation)
1 tsp. sriracha or other hot sauce, plus additional for garnish

  1. Bring a medium pot of water to a boil. Add macaroni and cook until al dente. Drain and set aside.
  2. In the same pot, heat the olive oil. Saute the garlic, ginger and onion until onion is translucent. Add tofu and saute until browned on both sides. Add cornmeal with seeds and spices, stirring to coat. Sautee until the tofu is well-coated and the spices begin to release their fragrances.
  3. Add cooked macaroni to the pot, with the coconut milk, broth, nutritional yeast, cilantro and sriracha. Add 1 cup cheese gradually, stirring constantly.
  4. Optional: Preheat oven to  400F. Spoon mac & cheese into four oven proof bowls. Sprinkle an additional ¼ cup cheese plus ½ tsp cornmeal for each bowl and bake 15 minutes, or until cheese is bubbly.

March 15, 2009 at 11:18 am Leave a comment

Chase-Away-Those-Winter-Blues Smoothie

img_66451Winter is coming to an end and I’m really craving the fresh fruits and vegetables that spring promises to bring. Luckily, I have a big bag of frozen blueberries and a yummy smoothie recipe to tide me over in the meantime.

Chase-Away-Those-Winter-Blues Smoothie
Makes 1 large or 2 small servings

¾ cup frozen blueberries
1 banana, chopped into big chunks
1 cup pineapple juice
1½ Tbsp. coconut milk

  1. Combine ingredients in a blender and blend until smooth.

(Note: wild blueberries are smaller than their cultivated counterparts and may blend more smoothly without being thawed).

March 3, 2009 at 7:06 pm 2 comments


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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.