It's Monday, time for another Meatless Monday post.
It's December, time to head into the homestretch of winter holidays - Christmas, Hanukkah, the Solstice, New Year's...whatever we celebrate over the next month.(Can it really be December already? Didn't 2017 start just last week?) Here are today's six vegetarian recipes to help you jump into the last month of the year, including Spiced Vegan Oatmeal Cranberry Cookies and Baked Apples w/Raisins. Enjoy!
WILD MUSHROOM QUESADILLAS
Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…
That said, this comes from Kim Severson, also in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!
This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.
Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
1/2 cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (recipe follows)
Preparation
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.
Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
BAKED APPLES WITH RAISINS
Servings: 2
View recipe: http://diabeticgourmet.com/recipes/html/159.shtml
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=159
Ingredients
2 apples
1 tbsp raisins
Orange juice
Pinch ground cinnamon
Directions
Peel and core the apples. Coat with the orange juice on the outer surface. Stuff with the raisins. Sprinkle on the cinnamon. Place in Pyrex baking cups.
Bake in a 350 F oven for 25-30 minutes, or until fork pierces surface easily. Serve warm or cold.
Nutritional Information Per Serving: Calories: 74; Protein: 0 g; Sodium: 0 mg; Cholesterol: 0 mg; Carbohydrates: 10 g; Exchanges: 1-1/2 Fruit
ACORN SQUASH STUFFED WITH VEGETARIAN SAUSAGE AND APPLES
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “A vegetarian and vegan recipe for acorn squash stuffed with vegetarian sausage and apples. Use store-bought vegetarian sausage to make this fall entree for Thanksgiving, Christmas, or any special occasion meal. Stuffed acorn squash makes a very presentable centerpiece for a vegetarian of vegan meal. It's filled with a bread stuffing with plenty of fresh herbs, including sage and thyme - it's these herbs which will fill your kitchen and your entire home with that fabulous Thanksgiving aroma as it bakes.
“If you're looking for a gluten-free stuffed squash recipe, try using a quinoa stuffing instead of bread.
“This vegetarian and vegan stuffed acorn squash recipe serves four, but the portions are generous, so plan on it serving 6-8 if you're serving it as a side dish.”
Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: 4 as a main, 6 - 8 as a side.
Ingredients
1 package vegetarian sausage (use Gimme Lean brand)
2 cups water
3 Tbsp olive oil
1 medium yellow onion, chopped
6 stalks celery, chopped fine
1 Tbsp fresh sage OR 1 tsp dried
1 Tbsp fresh thyme OR 1 tsp dried
6 oz plain stuffing cubes, OR 8 cups toasted bread crumbs
1/2 cup unsweetened applesauce
1 medium apple, any kind, diced
1/3 cup apple cider
2 large acorn squash, cut in half, with seeds removed
Salt and pepper to taste
Preparation
Preheat oven to 450°.
Lightly brown the vegetarian sausage in a non-stick skillet sprayed with a little olive oil, breaking it up and crumbling it with a spatula as it browns, just as you would with a meat sausage. Set aside.
Bring water and olive oil to a boil in a covered pot over high heat. Stir in onion, celery, sage, and thyme. Cook, covered, stirring frequently, for 5 minutes. Remove from heat.
Stir in stuffing cubes, salt and pepper, applesauce, apple cider, and the browned sausage, mixing to combine. Taste, and adjust seasonings to taste.
Divide the stuffing evenly among the acorn squash halves. Arrange the halves in a roasting pan and pour water around (not on) the squash to 1 inch.
Lightly spray a piece of aluminum foil large enough to cover the pan with olive oil spray. This will prevent it from sticking to the stuffing. Cover the pan tightly, tending slightly with the
sprayed side down.
Bake for about 1 hour and 15 minutes, or until the squash is tender when pierced with a fork.
MOM’S SOUTHERN PECAN PIE
Servings: 10
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
View recipe: http://diabeticgourmet.com/recipes/html/162.shtml
Print Friendly: http://diabeticgourmet.com/recipes/html/162.shtml
Ingredients
1 unbaked pie shell
1 cup fruit sweetener **
1 envelope plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp water
2 tbsp cornstarch
3 eggs
2 tsp vanilla
2 tbsp very strong coffee or espresso (prepared, not grounds)
24 pecan halves
**To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
Directions
Prepare pastry and place in 9-inch pie pan.
In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
Bake 30-40 minutes (until custard is set) at 375F. Cool slightly before cutting.
Nutritional Information Per Serving: Calories: 211; Protein: 3 g; Fat: 9 g; Sodium: 69 mg; Cholesterol: 82 mg; Carbohydrates: 28 g; Exchanges: 1 Fruit; 1 Bread; 2 Fat
SPICED VEGAN OATMEAL CRANBERRY COOKIES
This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda wrote, “This vegan recipe for spiced oatmeal cranberry cookies is thick and chewy, just the way oatmeal cookies should be, and, it has consistently been one of the most popular vegan cookie recipes here on About.com year after year. Vegans apparently love their oatmeal cranberry cookies, and you'll love this recipe, whether you're vegan or not! Unlike many vegan cookie recipes, this one doesn't require any egg replacer or egg substitute, so it's a good one to try if you're new to baking vegan (or just don't have any egg replacer on hand).
“Use a vegan margarine or a vegan butter substitute to make these oatmeal cookies vegan, egg-free and dairy-free. Betsy DiJulio of The Blooming Platter made these cookies and suggests adding chopped walnuts or pecans. Her verdict? These cookies are ‘the best’!”
To view this online, click here. Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes; Yield: about 18 cookies.
Ingredients
3/4 cup vegan margarine or butter substitute
1/3 cup regular white sugar
3/4 cup brown sugar
1 tsp vanilla
1/2 cup soy milk (or other non-dairy milk substitute)
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ginger powder
1/4 tsp ground cloves
1/4 tsp nutmeg
3 cups quick cooking or rolled oatmeal
1 cup dried cranberries
Preparation
First, pre-heat the oven to 350 degrees. You don't need to grease a cookie sheet for this recipe.
In a large bowl, cream together the vegan margarine with the regular white sugar and the brown sugar until smooth and creamy. Add the vanilla and soy milk (or other non-dairy milk substitute) and mix well until well combined.
Add the flour, baking soda, cinnamon, ginger powder, ground cloves, and nutmeg and stir again until well mixed, then stir in the quick cooking oats and the cranberries.
Spoon the dough by about one and a half-inch balls onto an ungreased cookie sheet and bake 10-15 minutes, or until done.
Enjoy your vegan oatmeal cranberry cookies!
Recipe note: If you're missing one of the spices (ginger powder, ground cloves, cinnamon and nutmeg), it's ok to omit it without too much trouble, and just add a bit more of one of the other spices. If you're missing two of the spices, your oatmeal cranberry cookies will still be reliably delicious, but they'll be even better with the full combination of spices. If you happen to have pumpkin pie spice on hand, you can also use that as a reasonable substitute.
Showing posts with label Wild Mushroom Quesadillas. Show all posts
Showing posts with label Wild Mushroom Quesadillas. Show all posts
Monday, December 4, 2017
Monday, November 27, 2017
Mexican Meatless Monday
Time for another Meatless Monday. Since I love Mexican food, today's offerings are Mexican. (Yum!) Here are six vegetarian South of the Border recipes to get your week started, including Pipian Mole Pumpkin Enchiladas and Tortilla Lasagna. Enjoy!
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
WILD MUSHROOM QUESADILLAS
Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…
That said, this comes from Kim Severson in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!
This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.
Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
1/2 cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (recipe follows)
Preparation
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.
Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
PIPIAN MOLE PUMPKIN ENCHILADAS
This is from Vegetarian Times, and begins, "Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 1/2 cups cooked black beans to the enchilada filling." Makes 8 enchiladas.
To view this online, click here.
Ingredients
Pipian Mole
1 cup raw pumpkin seeds
2 cups packed cilantro leaves
3 cloves garlic, peeled
2 tbs. olive oil
7 tomatillos (1 Ib.), quartered
1 large white onion, cut into chunks
1 serrano chile, halved and seeded
1 1/2 cups chopped romaine lettuce
1/2 cup epazote leaves, radish leaves or arugula
2 cups low-sodium vegetable broth
1/2 tsp. dried oregano
Enchiladas
2 lbs. fresh pumpkin, peeled and cut into 1/2-inch cubes (4 cups)
4 small yellow squash, cut into 1/2-inch cubes
8 8-inch flour tortillas
8 oz. queso fresco
2 oz. grated Monterey Jack cheese, optional
1 cup fresh prepared salsa, optional
Instructions
Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool.
Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.
Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula.
Add 1/2 cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened.
To make Enchiladas: Preheat oven to 350˚F.
Remove 2 1/2 cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.
Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch baking dish.
Spread 3/4 cup pumpkin mixture in center of each tortilla, sprinkle with 1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top of sauce.
Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).
Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.
Nutrition Information: Unit (Serving Size): per enchilada: Calories: 454; Protein: 17 g; Total Fat: 25 g; Saturated Fat: 9 g; Carbohydrates: 42 g; Cholesterol: 20 mg; Sodium: 730 mg; Fiber: 5 g; Sugar: 7 g
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
WILD MUSHROOM QUESADILLAS
Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…
That said, this comes from Kim Severson in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!
This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.
Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
1/2 cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (recipe follows)
Preparation
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.
Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
PIPIAN MOLE PUMPKIN ENCHILADAS
This is from Vegetarian Times, and begins, "Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 1/2 cups cooked black beans to the enchilada filling." Makes 8 enchiladas.
To view this online, click here.
Ingredients
Pipian Mole
1 cup raw pumpkin seeds
2 cups packed cilantro leaves
3 cloves garlic, peeled
2 tbs. olive oil
7 tomatillos (1 Ib.), quartered
1 large white onion, cut into chunks
1 serrano chile, halved and seeded
1 1/2 cups chopped romaine lettuce
1/2 cup epazote leaves, radish leaves or arugula
2 cups low-sodium vegetable broth
1/2 tsp. dried oregano
Enchiladas
2 lbs. fresh pumpkin, peeled and cut into 1/2-inch cubes (4 cups)
4 small yellow squash, cut into 1/2-inch cubes
8 8-inch flour tortillas
8 oz. queso fresco
2 oz. grated Monterey Jack cheese, optional
1 cup fresh prepared salsa, optional
Instructions
Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool.
Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.
Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula.
Add 1/2 cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened.
To make Enchiladas: Preheat oven to 350˚F.
Remove 2 1/2 cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.
Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch baking dish.
Spread 3/4 cup pumpkin mixture in center of each tortilla, sprinkle with 1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top of sauce.
Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).
Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.
Nutrition Information: Unit (Serving Size): per enchilada: Calories: 454; Protein: 17 g; Total Fat: 25 g; Saturated Fat: 9 g; Carbohydrates: 42 g; Cholesterol: 20 mg; Sodium: 730 mg; Fiber: 5 g; Sugar: 7 g
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
Monday, April 10, 2017
Meatless Monday - Mexican Recipes
Since Monday is usually Meatless Monday, I'm doing a Double-Post Monday. Here are six vegetarian Mexican recipes to get your week started, including Tortilla Lasagna and Wild Mushroom Quesadillas. Enjoy!
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
WILD MUSHROOM QUESADILLAS
Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…
That said, this comes from Kim Severson in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!
This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.
Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
1/2 cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (recipe follows)
Preparation
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.
Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
PIPIAN MOLE PUMPKIN ENCHILADAS
This is from Vegetarian Times, and begins, "Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 1/2 cups cooked black beans to the enchilada filling." Makes 8 enchiladas.
To view this online, click here.
Ingredients
Pipian Mole
1 cup raw pumpkin seeds
2 cups packed cilantro leaves
3 cloves garlic, peeled
2 tbs. olive oil
7 tomatillos (1 Ib.), quartered
1 large white onion, cut into chunks
1 serrano chile, halved and seeded
1 1/2 cups chopped romaine lettuce
1/2 cup epazote leaves, radish leaves or arugula
2 cups low-sodium vegetable broth
1/2 tsp. dried oregano
Enchiladas
2 lbs. fresh pumpkin, peeled and cut into 1/2-inch cubes (4 cups)
4 small yellow squash, cut into 1/2-inch cubes
8 8-inch flour tortillas
8 oz. queso fresco
2 oz. grated Monterey Jack cheese, optional
1 cup fresh prepared salsa, optional
Instructions
Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool.
Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.
Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula.
Add 1/2 cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened.
To make Enchiladas: Preheat oven to 350˚F.
Remove 2 1/2 cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.
Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch baking dish.
Spread 3/4 cup pumpkin mixture in center of each tortilla, sprinkle with 1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top of sauce.
Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).
Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.
Nutrition Information: Unit (Serving Size): per enchilada: Calories: 454; Protein: 17 g; Total Fat: 25 g; Saturated Fat: 9 g; Carbohydrates: 42 g; Cholesterol: 20 mg; Sodium: 730 mg; Fiber: 5 g; Sugar: 7 g
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
FARROW BLACK BEANS MEXICAN BOWL [VEGAN]
This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435
To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.
Ingredients
1 tbsp olive oil
1 tsp chopped garlic
2 tsp oregan
1 cup red onions (chopped)
1 cup green bell pepper (chopped)
1 tbsp jalapeno pepper (seeds removed and chopped)
1 tbsp chopped cilantro
3 roma tomatoes (blanched, peeled and mashed)
1/2 tsp sugar
1/2 cup sweet corn kernels
1 15 oz. can black beans (rinsed and drained)
1 1/4 tsp salt
1 tsp lime juice
2 cups farrow (cooked)
1 cup shredded lettuce
1 whole avocado (seed removed and sliced/chopped
Preparation
Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.
Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.
Add sugar, corn, black beans, salt, lime juice.
Mix very well and cover and cook for 3 – 4 minutes.
Lastly add farro and mix well so that farro is properly coated and turn off the flame.
In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.
CORN SALSA
This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback
Ingredients
1 15 -ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2 .5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeno peppers, seeded and chopped
3 tablespoons white vinegar
1/3 cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
Directions
Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.
Just before serving, add the cilantro to the salsa.
WILD MUSHROOM QUESADILLAS
Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…
That said, this comes from Kim Severson in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!
This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.
Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
1/2 cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (recipe follows)
Preparation
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.
Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
PIPIAN MOLE PUMPKIN ENCHILADAS
This is from Vegetarian Times, and begins, "Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 1/2 cups cooked black beans to the enchilada filling." Makes 8 enchiladas.
To view this online, click here.
Ingredients
Pipian Mole
1 cup raw pumpkin seeds
2 cups packed cilantro leaves
3 cloves garlic, peeled
2 tbs. olive oil
7 tomatillos (1 Ib.), quartered
1 large white onion, cut into chunks
1 serrano chile, halved and seeded
1 1/2 cups chopped romaine lettuce
1/2 cup epazote leaves, radish leaves or arugula
2 cups low-sodium vegetable broth
1/2 tsp. dried oregano
Enchiladas
2 lbs. fresh pumpkin, peeled and cut into 1/2-inch cubes (4 cups)
4 small yellow squash, cut into 1/2-inch cubes
8 8-inch flour tortillas
8 oz. queso fresco
2 oz. grated Monterey Jack cheese, optional
1 cup fresh prepared salsa, optional
Instructions
Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool.
Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.
Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula.
Add 1/2 cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened.
To make Enchiladas: Preheat oven to 350˚F.
Remove 2 1/2 cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.
Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch baking dish.
Spread 3/4 cup pumpkin mixture in center of each tortilla, sprinkle with 1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top of sauce.
Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).
Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.
Nutrition Information: Unit (Serving Size): per enchilada: Calories: 454; Protein: 17 g; Total Fat: 25 g; Saturated Fat: 9 g; Carbohydrates: 42 g; Cholesterol: 20 mg; Sodium: 730 mg; Fiber: 5 g; Sugar: 7 g
TORTILLA LASAGNA
This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.
To view this online, click here.
6 8-inch fat-free flour tortillas
1 Tbs. olive oil
1 small onion, chopped (1 cup)
2 Tbs. chili powder
2 tsp. ancho chile powder
2 cloves garlic, minced (2 tsp.)
2 cups strained tomatoes, such as Pomì, divided
1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained
1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)
1/2 cup fresh or frozen corn kernels
1 1/2 cups grated Monterey Jack or pepper Jack cheese
Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.
Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.
Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.
nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g
Friday, January 13, 2017
Friday Recipes
It's Friday of a three-day weekend. (Monday is Martin Luther King Jr. Day.) And while many people have the day off, I'll be posting here.
By the way, next week there'll be a slight change in this blog. Mondays will still be Meatless Monday, and I'll still be posting diabetic recipes on Thursdays. But on Tuesdays...I'll be posting Taco Tuesday recipes. It's been fairly well received on my vegetarian blog, so I figured I'd try it here. We'll see how well it goes.
And now, for today's six recipes to help you through the weekend. Enjoy!
LEMON DRIZZLE CAKE
This yummy cake is from Melissa Clark in The New York Times cooking email. Melissa wrote, “This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.” Yield: 24 servings; Time: 45 minutes, plus cooling.
This was featured in “’The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online here.
Ingredients
1 cup butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups granulated sugar
4 large eggs
1/4 cup whole milk
Preparation
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
WILD MUSHROOM QUESADILLAS
Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…
That said, this comes from Kim Severson, also in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!
This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.
Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
1/2 cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (recipe follows)
Preparation
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see ‘bacon drippings’ in the ingredients. These make for really delicious tortillas.” Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings, lard or vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
WEIGHT WATCHERS SLOW-COOKER SOUP
This came in a Weight Watchers’ email several years ago, with a points value of 0. I have no idea what the points value would be now, nor do I have a link to it.
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve. Yields about 1 C/serving.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
GULLA SUPPER SOUP
This comes from the Margaret Holmes Tomatoes, Okra & Corn cans.
Years ago, my better-half had changed pharmacies to one in a local Publix. At the time, the Publix we normally went to didn't have a pharmacy (it does now), so we went to another one that had a pharmacy. Of course, since it was laid out a little differently, so we had to look around to find what we'd planned to buy.
It was while exploring this new (to us) Publix that I stumbled across cans of Margaret Holmes Tomatoes, Okra & Corn. I wasn't familiar with the Margaret Holmes brand, but the word “okra” jumped out at me. My better-half had spent most of his life in the south (as he liked to tell people, “It took me six months to crawl from Detroit to Florida.”), and absolutely loved okra, as well as many other southern foods that I'd never really tried.
So, of course, I had to pick up a couple of cans of this, as well as the other ingredients to make this. It soon became an absolute favorite in our house. We tended to double the recipe. Give this a try – if you're like us, you won't regret it!
2 cans Margaret Holmes Tomatoes, Okra and Corn
1/2 stick butter
1 medium onion, peeled & chopped
2 stalks celery, chopped
1 C green cabbage, chopped
1/2 C green pepper, seeded & chopped
1/2 tsp salt
1/4 tsp black pepper
Big pinch fresh thyme
Big pinch chopped parsley
1/2 C cooked rice
Melt butter in medium saucepan, add onions, celery, cabbage & green pep-per. Cook for about 10 minutes over medium high heat until vegetables are softened. Add tomatoes & juice; cook for about 10 more minutes.
Stir in seasonings & cooked rice. Bring back to simmer & cook for 5 more minutes. Serve hot.
By the way, next week there'll be a slight change in this blog. Mondays will still be Meatless Monday, and I'll still be posting diabetic recipes on Thursdays. But on Tuesdays...I'll be posting Taco Tuesday recipes. It's been fairly well received on my vegetarian blog, so I figured I'd try it here. We'll see how well it goes.
And now, for today's six recipes to help you through the weekend. Enjoy!
LEMON DRIZZLE CAKE
This yummy cake is from Melissa Clark in The New York Times cooking email. Melissa wrote, “This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It’s an easy-to-make, crowd-pleasing cake that’s excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.” Yield: 24 servings; Time: 45 minutes, plus cooling.
This was featured in “’The Great British Bake Off’ Changes the Way the British Bake” and can be viewed online here.
Ingredients
1 cup butter (2 sticks), softened, more for greasing pan
2 cups plus 3 tablespoons all-purpose flour
5 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
Finely grated zest and juice of 2 1/2 lemons
2 1/4 cups granulated sugar
4 large eggs
1/4 cup whole milk
Preparation
Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
In the bowl of an electric mixer, beat together butter and half of the sugar (1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that’s O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
While cake bakes, in a small bowl mix together remaining half of the sugar (1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
WILD MUSHROOM QUESADILLAS
Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…
That said, this comes from Kim Severson, also in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!
This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.
Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
1/2 cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (recipe follows)
Preparation
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see ‘bacon drippings’ in the ingredients. These make for really delicious tortillas.” Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings, lard or vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
KFC’S COLESLAW
Okay, I admit it: I love KFC’s Coleslaw. When I drove cab for a living, I used to pick up some of their coleslaw probably once a week.
This copycat recipe comes from Recipe Lion; it was one of the recipes in their e-cookbook, titled “24 New Top Secret Restaurant Copycat Recipes.” The site has quite a few free e-cookbooks to check out. Please feel free to do so!
This recipe begins, “KFC copycat recipes are always delicious, and this one is an all-time favorite. When you're preparing for your next picnic or potluck with friends, consider this easy coleslaw recipe. It's always a crowd pleaser any time it's served and it couldn't be any easier to make.”
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the slicing disk for the shredder attachment to the food processor.
Shred the carrot the same way or use pre-shredded carrots.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture. Mix well and allow the mixture to marinate in the refrigerator 8 hours or overnight. Mix thoroughly before serving.
WEIGHT WATCHERS SLOW-COOKER SOUP
This came in a Weight Watchers’ email several years ago, with a points value of 0. I have no idea what the points value would be now, nor do I have a link to it.
10 oz baby spinach leaves
2 medium carrots, chopped
2 medium celery ribs, chopped
1 large onion, chopped
1 medium garlic clove, minced
4 C vegetable broth
28 oz canned diced tomatoes
2 bay leaves
1 Tbsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes, crushed
Place all ingredients in slow cooker; cover & cook on high for 5 hours. Remove bay leaves, stir, & serve. Yields about 1 C/serving.
Note: If you need the soup fast, simply add prepped ingredients in a large pot on stovetop. Bring to boil & then reduce heat to low; simmer, partly covered, about 10 minutes.
GULLA SUPPER SOUP
This comes from the Margaret Holmes Tomatoes, Okra & Corn cans.
Years ago, my better-half had changed pharmacies to one in a local Publix. At the time, the Publix we normally went to didn't have a pharmacy (it does now), so we went to another one that had a pharmacy. Of course, since it was laid out a little differently, so we had to look around to find what we'd planned to buy.
It was while exploring this new (to us) Publix that I stumbled across cans of Margaret Holmes Tomatoes, Okra & Corn. I wasn't familiar with the Margaret Holmes brand, but the word “okra” jumped out at me. My better-half had spent most of his life in the south (as he liked to tell people, “It took me six months to crawl from Detroit to Florida.”), and absolutely loved okra, as well as many other southern foods that I'd never really tried.
So, of course, I had to pick up a couple of cans of this, as well as the other ingredients to make this. It soon became an absolute favorite in our house. We tended to double the recipe. Give this a try – if you're like us, you won't regret it!
2 cans Margaret Holmes Tomatoes, Okra and Corn
1/2 stick butter
1 medium onion, peeled & chopped
2 stalks celery, chopped
1 C green cabbage, chopped
1/2 C green pepper, seeded & chopped
1/2 tsp salt
1/4 tsp black pepper
Big pinch fresh thyme
Big pinch chopped parsley
1/2 C cooked rice
Melt butter in medium saucepan, add onions, celery, cabbage & green pep-per. Cook for about 10 minutes over medium high heat until vegetables are softened. Add tomatoes & juice; cook for about 10 more minutes.
Stir in seasonings & cooked rice. Bring back to simmer & cook for 5 more minutes. Serve hot.
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