Posts tagged ‘Casseroles’

Potato & Spinach Enchiladas


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.

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

Classic Spinach Lasagna


Mmmm… lasagna! Another in a long repertoire of hearty winter meals that last all week long. This recipe makes about 12 servings, but it freezes well if you don’t think you can get through all of that in one go. This is my most basic version, but I believe that it could be made vegan or gluten free with slight alterations. To veganize, try replacing the ricotta with additional tofu and omitting the mozarella. To go gluten free, try replacing the pasta with thinly sliced eggplant.

Classic Spinach Lasagna
Serves 12

1 head garlic
1½ tsp. olive oil, divided
1 lb. lasagne noodles, preferably whole wheat
6 cups marinara sauce (2 – 750 ml jars)
2 cups ricotta cheese (1 pint or 500 ml)
1 cup medium-firm tofu, mashed
10 oz. spinach (thawed if frozen, stemmed and cooked if fresh)
3 roasted red peppers (1 – 16oz. jar), drained and chopped
1 tsp. dried basil
1 tsp. oregano
½ tsp. freshly ground black pepper
1½ cup mozzarella or aged white cheddar

  1. Preheat oven to 400F.
  2. Cut the top off the bulb of garlic and peel away any loose layers. Rub with oil and roast in the oven for 30 minutes.
  3. Meanwhile, bring a large pot of water to a boil. Add 1 tsp. of oil to the water to prevent the pasta from sticking. Boil about 10 minutes, or until cooked, and set aside.
  4. In a medium bowl, mix together ricotta, tofu, spinach, herbs and peppers.
  5. Assemble lasagne. Lightly oil a 9×13 pan. Spread 1 cup sauce in the bottom of the pan. Cover with noodles, and spread  with ½ the ricotta mixture, 1 cup sauce, and ½ cup mozzarella. Repeat with additional noodles, ricotta mixture, sauce and mozzarella. Cover with remaining noodles, sauce and mozzarella.
  6. Cover and bake 45 minutes. Remove cover and bake ten more minutes  to let the cheese get bubbly.

February 26, 2009 at 11:03 pm Leave a comment

Big Pot of Chili + Corn Tortillas = 2 Meals in One!


Time is getting tight around here, so when I looked into the fridge and discovered nothing for lunch and nothing for dinner, I knew I had to make something that I could eat all week for both meals without getting completely sick of whatever it was I was eating. In the end, I made a big pot of chili and then turned half of the chili into enchilada filling the next day. It worked perfectly, because I really only had to make one meal but the chili and enchiladas were different enough from each other that I didn’t feel like I was constantly eating the same thing. Of course, you can make just the chili or just the enchiladas if you would prefer. Either recipe would also freeze well for later.

This recipe works especially well if you let the chili sit in the fridge overnight before attempting enchiladas. That way, it has some time to thicken up. If you don’t want to, though, it will probably work out fine to do both recipes the same day.


This chili is another variation on my basic chili, this one designed to blend into a creamy, smooth filling for enchiladas. The addition of spinach and molasses also adds iron (and deliciousness) to the dish.

Makes 12 – 15 servings, or 6 – 8 if you use half in the enchiladas

1 Tbsp. olive oil
2 large yellow onions, roughly chopped (about 3 cups)
6 cloves of garlic, minced
2 jalapeno peppers, seeded and minced
2 bell peppers, seeded and roughly chopped (about 2 cups)
4 large potatoes, chopped with the skins on (about 3 cups)
1 – 28 oz. can tomatoes, with liquid
3 cups beans (you choose: pinto, black, kidney, chickpeas) (2 – 15 oz. cans, drained)
2 cups frozen spinach (or about 8 cups fresh, stemmed)
¾ cup cilantro, stemmed and chopped (optional)
1½ Tbsp. chili powder
1½ Tbsp. cumin
½ tsp. cinnamon
1 Tbsp. blackstrap molasses
1 cup vegetable broth

  1. In a large soup pot, heat the olive oil and add garlic, onion and peppers, sauteeing until onions are translucent.
  2. Add remaining ingredients and bring to a boil. (Add broth gradually and only if needed. The chili should be thick like a stew, not thin like a soup).
  3. Cook until potatoes are tender, about 20 minutes.
  4. Serve garnished with Monterey Jack cheese (or plain yogurt) and hot sauce, if desired.



Enchiladas are always a favorite for us, with their yummy, saucy, filling goodness. If rolling enchiladas seems like too much for you, you can take the easy way out and simply layer the ingredients. Put one third of the sauce on the bottom of a large greased casserole dish, then a layer of tortillas, layer of filling (all of it), ⅓ more sauce, half of the cheese, another layer of tortillas, the rest of the sauce, the rest of the cheese – done! Then you can pretend it’s extra fancy by calling it “Enchilada Lasagna”! (This sauce is adapted from The Joy of Cooking)

Chili Enchiladas
Makes 10 Enchiladas, Serves 4 – 6 people

10 small corn tortillas
4 cups chili (recipe above)
2 cups Monterey Jack cheese, shredded (optional)

Enchilada Sauce
2 Tbsp. olive oil
1 small onion, chopped (about 1 cup)
2 cloves garlic
1 Tbsp. chili powder
1 Tbsp. cumin
1 cup tomato puree (1 large or 2 small tomatoes, blended)
½ cup vegetable broth
salt and pepper

  1. Preheat oven to 350F, and grease a 9×13 baking pan.
  2. Start by making the enchilada sauce. In a small saucepan, heat the oil and saute the onions and garlic until translucent. Combine onions with remaining ingredients in a blender or food processor and blend until smooth. Remove from saucepan and simmer until heated through and slightly thickened. Set aside.
  3. Blend chili slightly so that the liquid is thickened but the chili is still chunky. A hand blender is especially good for this but you could use a conventional blender or food processor as well. Set aside.
  4. Spoon half of the sauce into the baking pan.
  5. Now assemble the enchiladas. Add about ¼ cup of chili filling and 2 Tbsp. of cheese to each tortilla and roll it, placing it seam side down in the pan. Repeat until all the tortillas are filled.
  6. Spoon remaining sauce on enchiladas and top with remaining cheese. Bake 20 – 30 minutes or until cheese is bubbly. Omit cheese for a vegan dinner.

December 5, 2008 at 4:41 pm 2 comments



*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.