Mexican Made Easy - Enchilada Sauce

It's important for me to push my limits in the kitchen. Last year that was making my own beans instead buying canned ones, and not to toot my own horn but I LOVE my Homemade Pinto Beans (recipe is on the blog). For this batch of beans I also attempted to make my own enchilada sauce to drench our burritos in, it turned out delicious. I think it was do to the leftover juice from my Perfect Roast Chicken.

 The beans boiling away w/ onion (from the farmer's market), fresh garlic (from the farmer's market), a little jalapeno and a piece of kombu.

 Yummy enchilada sauce: Saute garlic and onions in olive oil, season with salt and pepper, then maybe 2tsp. each of cumin and chili powder, next a add a heaping tablespoon of flour and stir around for about a minute. Next pour in about 1 c. chicken stock (you could use veggie stock as well) and scrape off any bits of the bottom, when it starts to thicken add a large can of tomatoes, pureed (I used my last jar of canned tomatoes, pureed). Stir everything together and simmer for a bit.

The finished dish! We used Rico's Whole Wheat Tortilla's, filled with Homemade Pinto Beans (recipe on the blog) and Beehive Promontory Cheese, topped w/ homemade enchilada sauce, smashed avocado and DIY Tofu Sour Cream (recipe on the blog), w/ a side of fresh greens (from the farmer's market) and a Wyomatoes tomato. YUM-MY!

Lentil Salad- It's What's For Lunch

I needed something fast to make for lunches this week. This Lentil Salad fit the bill, it's fresh, fast and taste like summer. Feel free to use any vegetables that you like, you can also swap out the herbs if you prefer to use different ones. Enjoy!

-Lentil Salad-

For the lentils:
2 c. lentils soaked in water overnight

1. Drain and rinse the lentils, place in a large pot and add 3 c. of water for every cup of lentils. (6c. total).
2. Bring to a boil, add a pinch of salt (and a piece of Kombu-optional), skim the foam of the top of the lentils. Place a lid on the pot turn down the heat to medium or medium low and simmer for 30 minutes.
3. After 30 minutes take lid of pot and pull out a few of the lentils and smash between your fingers, if they mash easily they are ready. If not cook a little longer.
4. Drain the lentils into a colander in the sink, and gently rinse the lentils under cold water. Set aside while you chop the rest of the ingredients.

Mix ins-

2 sweet potatoes, peeled and diced- use raw
1/2 c. - 3/4 c. diced celery
1 large cucumber, peeled and diced
2 garlic cloves, minced
1/2 onion, chopped
1/4 c. olive oil
1/4 c. apple cider vinegar
fresh parsley, as much as you like
fresh basil, same as above
fresh mint
salt and pepper

1. Scoop the lentils from the colander to a big bowl, add all the mix-ins and toss lightly. Mix well. Taste for salt and pepper- add more if needed.
2. Divide into containers for lunches.

Dressing- I put this in it's own container on the side for each serving

2 tsp. olive oil
2 tsp. apple cider vinegar
2 tsp. favorite dressing of choice (I used leftover House Dressing from Tony Caputo's)

White Bean and Sage Pita Burgers- Cooking Light, June 2011

Sometimes I'm at a loss for ideas on what to make for meals, so occasionally I have to pick up one of my favorite magazines like Cooking Light for divine intervention. I saw these veggies sandwiches and thought they would be right up mine and Billy's alley, let me just say they were a hit. Enjoy!

 I used my biscuit cutter to help me mold the patties, this mixture is very sticky and soft.

 I had to also enlist my 1/4 c. measure and spatula to get the job done. A little harder than I was anticipating, but the final product was worth the work.

 MMM... the yummy yogurt sauce, local goat yogurt and local goat feta.

 Fresh herbs from my garden that I used in the sauce, mint, green and purple basil and a little rosemary.

 No caption needed for these last two photos, my hope is that they speak for themselves.

- White Bean and Sage Pita Burgers-

Olive Oil

1/2 c. chopped onion

2 garlic cloves

1/3 c. raw rolled oats

1/3 c. sliced almonds, toasted

2 T. cornstarch

1 1/2 t. fresh chopped sage (I used more)

2 t. Dijon mustard

1/2 t. salt

1/4 t. freshly ground pepper

2 (15oz) cans cannelini beans, drained and rinsed

1 large egg, lightly beaten

1/2 c. reduced-fat sour cream (I used Drake Family Goat yogurt)

2 T. grated fresh onion (I also used some scallions I had hanging around)

2 T. crumbled feta (I use local feta, crumbled it myself)

Pita

Mixed Greens

Tomato (I also sliced more onion, and cucumber and olives would be great on this-next time!)

1. Heat oil in a nonstick pan over medium heat, when ready add onion and garlic to the pan. Cook for just a few minutes until the onion begins to soften. Place mixture in the food processor. Add oats and next 8 ingredients (through egg) process until smooth.

2. Wipe pan with a paper towel. Return pan to medium heat, add oil to pan and swirl to coat. Working with one portion at a time, spoon bean mixture into 1/2 c. dry measuring cup and carefully remove bean mixture with a rubber spatula onto pan. Bean mixture is very soft and sticky, use the spatula to shape mixture into 3/4 inch thick round patty. (As you can see from my photo's I formed all the patties out before hand and I put them in the fridge to set up for a few hours. I just happened to make mine early in the day so they would be ready when I got home late last night.) Cook 8 minutes or until golden turning after 4 minutes. Repeat until all the patties are cooked. (My mix made 8 patties)

3. Combine sour cream (or yogurt), grated onion, and feta in a bowl, (fresh herbs if you have them). Season with salt and pepper to taste.

4. Using the sauce, pita, greens, tomatoes, (cucumber and olives if you have them) build your sandwiches.

Tortilla Soup...YUMMY!

Okay kids here's a good one for you, this soup is a staple in our house during the cold month's. Lucky for me and my family it was soup weather this weekend! ENJOY.

Soup:

3 lrg carrots, chopped into bite size pieces

3 stalks of celery, diced

1 medium onion, chopped

2 cloves garlic, minced

-Start by sauting these ingredients in a medium size soup pot with some olive oil over medium heat.

1 package baby bella mushrooms, sliced or chopped

2 c. rainbow swiss chard or spinach

16 oz to 32 oz canned tomato's ( I can my own and they really make the soup awesome)

32 oz/4 c/1 quart vegetable broth

2 chipotles in adobo sauce, chopped ( can be found in any supermarket), ( put the left overs in a zip lock bag and store in the freezer)

2 tsp. adobo sauce

salt and pepper ( My store had this smoked salt and I use it in place of regular salt, delish!)

-When the other ingredients have started to soften make sure to stir and season with salt and pepper. Then add the mushrooms, let them saute a minute or two before you season or the salt will draw all the moisture out, and we want them to brown a bit first. Next add tomato's, chipotles, adobo sauce, and vegetable broth. Let it come to a boil and turn to medium low and simmer 10 min. When those ten minutes are up turn heat to low or simmer and add the chard or spinach.

* optional indredients

1 can black beans, drained and rinsed

2 c. fresh corn, or canned

-So when the chard/spinach has wilted at this point you could add the optional ingredients. This is the first time I've pureed this soup and it was great. So if your going to puree it do that first, and then add beans and or corn.

-We like to top our soup with local beehive sharp cheese and tofutti sour cream (vegan). We also use hot sauce and diced avocado, oh yes and my homemade tortilla strips.

Tortilla Strips:

1 package corn tortillas ( you might only use half the package)

olive oil

spices: ( your choice) 1/8 tsp. - 1/4 tsp. salt, pepper, cumin, garlic salt or garlic powder, paprika, chili powder, cayenne pepper.

- Take two tortillas at a time, cut in half stack the two half moon shaped pieces on to of each other and then cut into strips. Do this to at least six tortillas, then toss in a bowl with olive oil and spices of choice. Line a baking sheet with foil, heat the oven to 375 . Place strips onto baking sheet and bake for 10 to 15 min.