Feeds:
Posts
Comments

Posts Tagged ‘tomatoes’

I have had a hankering for enchiladas. Especially after finding a huge jar of 505 Diced Roasted Green Chile at Costco. And after spotting some Kroger brand, jarred, gluten free enchilada sauces. I also had some Sandwich Petals languishing in the freezer that desperately need to be eaten.

Originally these were supposed to be rolled enchiladas. But, unfortunately, after defrosting the Sandwich Petals and warming them slightly in the microwave, they didn’t want to roll up very easily, and instead cracked, so I immediately came up with plan b, a warm and cheesy, gooey, enchilada casserole. Serve it up with a green salad and some gluten free cerveza (or Crispin hard cider, like I did!)

So… I don’t have a photo yet because we were too anxious to dig into this tonight and thus it was a little runny since we didn’t let it set up at all, which didn’t make for a good photo. Maybe later this week I will add one…?

Spinach and White Bean Enchilada Casserole

Recipe by Renee

1 Tbsp olive oil

1 large onion, chopped

2-3 cloves of garlic, minced

1-1/2 tsp cumin

1/4 tsp chipotle chili powder

2 cans white beans, drained and rinsed

1 can petite diced tomatoes

12 oz fresh spinach

1 tsp salt

2 tbsp butter

2 tbsp sweet rice flour

2 cups milk, divided

4 oz cream cheese

12 corn tortillas, depending on size you may need more or less (or Sandwich Petals)

2 cups monterey jack cheese, shredded

Preheat your oven to 350 degrees F. Heat oil in large saute pan. Add onions and saute until they are beginning to soften. Add garlic and cook for 30 seconds more. Add cumin and chipotle chili powder. Cook 1-2 minutes more. Mash up 1/4 of the white beans and add all beans to pan along with tomatoes. Stir well, add spinach and salt and cover pan. Cook until spinach is wilted. Then remove the lid and let it simmer while you prepare the white sauce. Simmer until most of the liquid has evaporated.

In a small saucepan, melt butter. Add flour and stir well. Slowly whisk in milk, a small amount at a time. Add cream cheese and cook until thickened, stirring frequently. (Thanks to Book of Yum for this aspect of the recipe.)

Spread a small amount of the white sauce into the bottom of a 9×13 baking dish. Arrange corn tortillas so that the bottom of the dish is covered (you may have to cut some in two to make it work). Spoon part of the bean mixture over tortillas, then a bit of the white sauce, then some of the monterey jack cheese. Repeat layers and top with a thicker layer of cheese on the very top. Bake until bubbly and cheese is beginning to brown, about 25 minutes. Remove from oven and allow to set up for about 10 minutes before serving.

Enjoy!

And I just may have another enchilada recipe up my sleeve this week since I still have that giant jar of green chile in the cabinet!

This post is linked to Seasonal Sundays at Real Sustenance. As well, it is linked to Real Food Weekly at The WHOLE Gang. Click on over for more delicious recipes.

Read Full Post »

Last week’s meal plan got derailed by a trip to the Farmer’s Market as well as time to finally make something we’d been wanting to make for a while now – tamales!!! About a year ago we bought the book, Tamales 101 by Alice Guadalupe Tapp. We have both read through it multiple times and drooled over the recipes. Last Christmas, we thought we might make them but I don’t have a stand mixer and the mixing of the masa by hand was a bit intimidating. But I knew that other people make them without, it was just an excuse for a mixer! But still I refrained from buying one and so we didn’t make them. Finally, when my in-laws were here a couple of weeks back we thought we might make them then since four pairs of hands seemed better than two. But we ran out of time.

So this weekend, my husband was determined. We made two kinds, Green Chile and Cheese (vegetarian) tamales and a dessert tamale, Raspberry Chocolate pecan. They were both wonderful!!! Both recipes were from Tamales 101. It’s a great book. And it isn’t really very hard, once you get the hang of it. My handy-dandy hand mixer also managed the challenge just fine. Here are some photos for your drooling pleasure.

A giant bowl of masa.

The mess of assembly.

Green Chile and Cheese tamales steaming in the pot.

Green Chile and Cheese on the left and the Raspberry Chocolate Pecan on the right.

Between that and  trying to take care of the things in the frig that needed to be eaten or ‘dealt’ with and impulse-buying at the farmer’s market, I really don’t need to buy much at the grocery tomorrow.

Also, this week, the Gluten Free Menu Swap is being hosted by Celiac Family and the theme is tomatoes! Who isn’t eating tomatoes right now? It’s prime time. Last week I made white bean gazpacho with some of my tomatoes. I wish I had more tomatoes coming on than I do but we have been struggling with pests this year and both of my big, beautiful San Marzano paste tomato plants are slowly dying. But our Black Russian and Stupice varieties are beginning to come on. So we’re still hoping for more tomatoes, I just wish it was the San Marzanos.

At the farmer’s market I picked up some more beets, some okra, oyster mushrooms, leeks, tomatillos, three different kinds of fingerling potatoes and some cute little Japanese shishito peppers.

So, for the meal plan:

Mushroom and Leek Pasta with Salad – we made this tonight and it was delicious. I used the oyster mushrooms and leeks I picked up at the farmer’s market. Thanks for a wonderful recipe, Jenn!

Cucumber and Avocado Soup, Sauteed Fingerling Potatoes, Oven Roasted Okra – the soup never got made last week as my avocados were not ripe. But I still have plenty of cucumbers! And thanks to Amy at Simply Sugar and Gluten Free for the idea of roasting the okra.

Our very own tamales with shishito peppers and tomatillo salsa – I will fry the peppers in very hot oil and sprinkle with salt. And we will roast the tomatillos with some garlic and onions and make a salsa out of them. Great for dipping the tamales in!

Sesame Maple Roasted Tofu with roasted beets and stir-fried sugar snap peas

And lots of leftovers!

As for desert this week, we still have homemade vanilla frozen yogurt, David Lebovitz’s cherries in red wine sauce, Shirley’s honey cinnamon ice cream and of course, the raspberry chocolate pecan tamales. So there is probably no need for additional ice cream this week.

If you are looking for any more meal ideas, be sure to check out OrgJunkie and all the ideas over there (most are not gluten free or vegetarian).

Read Full Post »

Mattar paneer, muttar paneer, mutter paneer, matar paneer…however you spell it, it is wonderful! Paneer is a fresh, ‘homemade’ cheese typically used in Indian cuisine. Cook it up with some tomatoes, spices and green peas and you have heaven.

Last month we took a trip to the international market and I bought a pound of frozen paneer. Then the search was on for just the right recipe in which to use it. When I came to the Matar Paneer recipe in one of our favorite cookbooks, Indian Vegetarian Cooking From An American Kitchen, I knew I had to make it. It was really quite a simple recipe. With absolutely delicious results!! My husband said this meal was ‘restaurant quality’ and that the flavor was right on. And then he asked where I found the recipe and when I told him, he asked “Why did we wait so long to make this?” We have had this cookbook for years but I had just never searched out the paneer. But now we know.

I also had a box of Dosa mix that I had picked up at a local Indian restaurant and so we served it with these. Dosas are essentially crepes made from rice and dal (lentils and beans). I like the flavor of dosas but this particular mix was heavy on the spice (I think it was fenugreek) and it was overpowering in contrast to the flavors of the paneer. Next time I would try a more neutral flavored bread like naan (if it was gluten free) or some idlis. Or if I made my own dosas (haha!) I could spice them however I desire. But I won’t. Fermenting the rice and dal seems like more work than I want to engage in. So the box mixes work for me.

Do you have a favorite vegetarian Indian meal? Please share!

Read Full Post »

Over the years, I have made quinoa salad quite often, usually with the same standard ingredients of black beans, cilantro and tomatoes. Quinoa pairs well with these flavors but this time I wanted to change things up for a slightly different flavor. I liked the slight sweetness in this dressing from the agave nectar. So, try it, and let me know what you think.

Quinoa and Black Bean Salad

Adapted from The Perfect Pantry

1-1/2 cup quinoa

3 cups water

1-15 oz can black beans, drained and rinsed

1 red bell pepper, chopped

1 cup grape tomatoes, halved

3 green onions, chopped

1/4 cup cilantro, chopped

1 avocado, diced

Dressing

2 tsp olive oil

1-1/2 Tbsp lime juice

2 tsp rice vinegar

2 tsp agave nectar *

1/8 tsp chipotle chile powder

1/4 tsp salt

garlic powder

Cook quinoa in water according to directions. Let it cool.

Whisk dressing ingredients together in a bowl.

Combine all other ingredients except the avocado in a large bowl. Add cooled quinoa and pour dressing over the top. Mix well.  Gently fold in avocado and serve.

Notes:

* You can substitute the agave nectar with honey if you’d like.

Read Full Post »

Another favorite, especially in the summer. It is a great side dish to take to a barbecue, picnic or potluck as there are no dairy ingredients in it to go bad!

I am not sure where I originally found this recipe. It is one of those I wrote down years ago and didn’t note it. I am also not sure why it is called tabouli…I guess anything that has parsley, lemon juice and mint in it can be considered tabouli (or tabbouleh), right? Regardless, I love these flavors together.

Wild Rice Tabouli

1 cup wild rice, dry, cook per package directions *

1/2 – 1 cup sun-dried tomatoes, sliced thin *

1 cup fresh parsley, chopped

1/2 cup green onions

1 package mint leaves, torn *

1/3 cup pine nuts, toasted

Dressing:

2 Tbsp soy sauce *

1/4 cup lemon juice

1 Tbsp olive oil

1/4 tsp black pepper

Cook wild rice according to package instructions. Drain and cool. Combine rice, tomatoes, parsley, onions and mint in a bowl. Mix dressing ingredients together. Toss to coat rice. Stir in pine nuts.

Notes:

* I buy my wild rice at Trader Joe’s.

* Try to find sun-dried tomatoes that are dry, not packed in oil. If they are really dry, hydrate them in some hot water for about 20 minutes and then slice thin.

* One of those plastic packages of mint at the grocery store is the equivalent of about 2/3 cup of mint from your garden. Mint is super easy to grow. In fact some consider it a weed. If you do want to grow it, contain it in a pot as it will travel all over your yard and garden where you don’t want it.

* If you are cooking gluten free, be sure to use a gluten free soy sauce or tamari. LaChoy and San-J Wheat Free Tamari are both safe.

This post is linked up to Gluten Free Wednesdays over at The Gluten Free Homemaker, Friday Foodie Fix at The WHOLE Gang and Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free. Go check them out for some other ideas.

Read Full Post »

This is another of our tried and true recipes; the recipe card is well splattered. It also garnered a “very good” written on the top of the card. I am not sure where I originally found this recipe as I wrote it on a 3×5 card and did not note the source. I searched the internet for the same recipe and only found a few similar recipes but none that matched this exactly. The original recipe calls for more curry paste and fewer chickpeas than what I use. Below is my adaptation of this tasty recipe. We like to serve this over white basmati rice.

Creamy Chickpea Curry

1 Tbsp oil

2 tsp red curry paste *

1 large onion, chopped

3 cloves garlic. minced

1 – 14 oz can lite coconut milk *

1 Tbsp soy sauce *

1-2 Tbsp sugar

2 – 15 oz cans of chickpeas, drained and rinsed

1-2 medium tomatoes, chopped (or 2 cups cherry tomatoes, halved)

1 cup fresh basil, torn

Heat the oil in a large skillet. Add curry paste and saute for 1-2 minutes. Add onion and saute for about 2 minutes. Add the garlic and saute for a minute more. Shake the can of coconut milk and pour into pan. Add soy sauce and bring to a boil. Reduce the heat and simmer for five minutes, stirring occasionally.  Stir in the sugar, chickpeas and tomatoes. Heat until it is simmering once more. Remove from heat and stir in basil. Serve over rice.

Notes:

* Red curry paste can be found in small jars in the Asian section of a large supermarket. I use Thai Kitchen brand. Two teaspoons makes us sweat, but comfortably so. If you don’t like things too spicy, start with 1 teaspoon the first time.

* I prefer to use lite coconut milk when cooking and I can’t tell a difference in flavor.

* Use a gluten free soy sauce if you are cooking gluten free. LaChoy and San-J Wheat Free Tamari are both gluten free.

This recipe was a part of Meal Plan Monday, check it out for more ideas.

Read Full Post »

This recipe is one that we have made many times. It is a light and refreshing dinner. Be sure to check out the original recipe, as I make this one as written.

Lentils are a powerful protein source. One cup of cooked lentils has 18 grams of protein. Wow! They are also high in fiber and thus fill you up for fewer calories. Only 230 calories per cup of cooked lentils. Not to mention, they make a great inexpensive meal!

Whenever I have lentils cooking on the stove, my husband comments on how good dinner smells. There is something almost meaty smelling about them. For a while I thought it was the smell of the bay leaves but even when I cook them without bay leaves, he still comments when passing through the kitchen. I think we just both like the smell of lentils!

The herbes de Provence pairs well with the lentils and the cayenne pepper gives it a slight kick. We serve it over chopped romaine. And sometimes if we can’t wait, we will eat it slightly warm too. It tastes great both ways.

Read Full Post »

« Newer Posts - Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 134 other followers