Veggie enchiladas Viv likes

This recipe is based off of the pulled pork enchiladas we used to love making. Still do. This is a good meat free option that is still pretty darn good and can easily be made with pantry items. The ingredients are very flexible you could add whatever

Ingredients

- cumin

- chili powder

- salt and pepper

- 1/2 chopped onion

- 1/2 chopped bell pepper

- can diced green chilies

- 1/2 can of black beans

- 1/2 can of garbanzo beans

- 1 cup or so of fresh or frozen corn

- 2-3 tbsp of tomato paste

- 1 cup and 1/2 cup of cheese (Monterey jack, cheddar, muenster. Whatever)

- 7-9 tortillas

- 1 cup veg broth

- sour cream

- salsa of choice (I use tomatillo salsa)

Grill peppers and onions in skillet with 1 tbsp or so of olive oil and about 1 tsp each of cumin and chili powder until both onions and peppers are tender. Transfer to bowl and combine with green chilies, black beans, garbanzo beans, corn and cheese. Add about a 1/4 cup of salsa, tomato paste, and two large scoops of sour cream. Mix well, salt and pepper to taste.

Place about 1/4-1/3 cup of filling into each tortilla, roll and place each enchilada snuggly into pan.

In a separate bowl combine 1 cup of broth with 2 scoops of sour cream and mix very well (no chunks, I used a hand mixer- it may help to slowly add broth to the sour cream mixing thoroughly as you add the broth). If you want you can replace sour cream with heavy cream. Pour broth and cream mixture over enchiladas then top with remaining 1/2 cup of cheese. 

Cover pan with aluminum foil and bake at 350 for 25 minutes, remove foil and bake an additional 10 minutes. 

*If you wanted to make these ahead of time and freeze then simply don't add the broth cream mixture or final sprinkle of cheese until right before you are ready to bake it.

Udon with Tofu and Asian Greens

This was easy and yummy. Worth remembering so I thought I'd post it. 

Ingredients
- 1 8-ounce package udon noodles
- 4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil
- 1 12-ounce package firm tofu, cut into 12 pieces
- Kosher salt and freshly ground pepper
- 1 bunch of any Asian greens (I use bok choy, or Savoy cabbage) and a large handful of spinach leaves
- 1 bunch scallions, thinly sliced diagonally
- Large pinch of red pepper flakes
- 3 tablespoons soy sauce
- Pinch of sugar

Directions:

Cook the udon noodles as the label directs. (Don't overcook or they will get mushy.) Drain, reserving about 1/3 cup of the cooking water.

Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm.

Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the noodles and greens among 4 bowls and top with the tofu.

Read more at: http://www.foodnetwork.com/recipes/udon-with-tofu-and-asian-greens-recipe/index.html?oc=linkback

Warm Vegetable Salad

I really like this. I meant to post this many, many months ago and almost forgot about this recipe until I found this draft. I can’t believe I almost lost this recipe. I really like this salad!

Ingredients

• 2 whole red peppers
• 1 1/2 pound assorted red and white new potatoes
• 3/4 pounds green beans, trimmed and halved
• 1 bunch scallions, sliced
• 1/2 cup chopped fresh flat-leaf parsley
• 2 cloves garlic, minced
• 2 tablespoons chopped oregano leaves
• 1 lemon, zested and juiced
• 2 tablespoons white wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the broiler. Place the red peppers on a foil lined baking sheet.

Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic and toss to combine.

In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

Sonoma Chicken Salad

This is Morgan’s favorite. We forget about it for a long time, then he remembers it and specially requests it. The recipe is from Whole Foods, and I know that they sell it in a wrap or just in the cold deli selection. Its pretty good, and if you’re lazy or just looking for a shortcut you can just use BRIANNA’S homestyle poppy seed dressing, instead of making the dressing from scratch. I like add chopped green leaf or red leaf lettuce and maybe some julienned carrots to the wrap when we make this.

Ingredients: 

• Dressing
• 1 cup mayonnaise
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• Salt and freshly ground pepper, to taste
• Salad
• 2 pounds boneless, skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 2 cups red seedless grapes
• 3 stalks celery, thinly sliced

Method: 

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.
When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

You can check out the recipe and a picture on Whole Food’s website here: http://www.wholefoodsmarket.com/recipe/sonoma-chicken-salad

Mexican Chopped Salad with Honey-Lime dressing

I found this recipe recently as I was looking for an easy lime Cilantro dressing I could make at home and really the rest of the recipe (the chopped salad part) sounded good too. I ended up making this when we had to feed a group of missionaries so I actually cooked up a few sirloin steaks to medium rare (let them rest a few minutes so they maintain the juices) and then sliced them up to top the salad with. Then we put the whole salad on top of a tortilla with cheese, of course this would be plenty yummy without the meat and tortilla. Now I know this sort of recipe is not everyone’s cup of tea (speaking to those who have taken on the vegan commitment and those who have special diets, oh and those poor souls who weren’t blessed enough to enjoy the brilliant flavor of cilantro), but we enjoyed it and I’m starting to use this site to store more of those easier everyday recipes I’d make again. Besides, Maren is posting all her vegan recipes on True Lavender these days!

INGREDIENTS:

Salad

• 2 1/2 cups chopped romaine lettuce
• 1 can (15.5 oz) black beans, rinsed and well drained
• 3/4 cup chopped seeded tomato
• 3/4 cup chopped peeled jicama (unfortunately this proved hard to find)
• 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
• 3/4 cup thinly sliced radishes
• Half a ripe avocado, diced
• 1 red bell pepper, chopped
• 1/4 cup crumbled reduced-fat feta cheese (I passed on this as we put Monterey Jack cheese on the tortillas)

Honey-Lime Dressing

• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 tbsp honey (I think its completely appropriate to add more…)
• 2 tbsp finely chopped fresh cilantro
• 1 garlic clove, peeled and minced
• 1 tsp chopped jalapeño pepper (use canned for less heat – I used dried pepper flakes because its what I had on hand)

PREPARATION

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

You can find the recipe on this site:  http://www.epicurious.com/recipes/food/views/Mexican-Chopped-Salad-with-Honey-Lime-Dressing-230154#ixzz2SSNYd7bi

Seared Salmon with Balsamic Glaze and Dandelion Greens with Warm Balsamic Vingairette

I was in the mood for Balsamic something yummy. I realized I had in the freezer some Costco Salmon fillets and some Dandelion greens in the fridge. I thought those could be good together and started looking for ideas online. I really liked how the Salmon turned out in just following the recipe. The only change I might make is mix it up by throwing some pecans in the pan before reducing the balsamic glaze. The Dandelion Greens were good, but as dandelion greens are pretty bitter I would change this recipe a little, and I added my changes as a note.  I may be posting this recipe more for myself than anyone else, but I hate losing or forgetting about recipes I enjoyed so I’m posting this for future reference. I also realize making two balsamic dishes together may be overkill for some… like I said I was in the mood! (And pregnant might I add… what baby wants, baby gets)
Seared Salmon with Balsamic Glaze
INGREDIENTS

• 1/4 cup Balsamic Vinegairette
• 1/4 cup water
• 1 1/2 tbsp fresh lemon juice
• 1 tbsp + 1 tsp packed brown sugar
• 4 salmon fillets (skin can be left on)
• salt and freshly ground pepper
• 2 tsp olive oil

DIRECTIONS
Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl.

• Pat salmon dry and season with salt and pepper.
• Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
• Turn fish over and sear until just cooked through, 3 to 4 minutes more.
• Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam).
• Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.
• Spoon glaze over salmon. Serve and enjoy!

http://www.food.com/recipe/seared-salmon-with-balsamic-glaze-118010
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Dandelion Greens with Warm Balsamic Vinegairette
INGREDIENTS

• 2 1/2 pounds dandelion greens
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, finely chopped
• 1/4 cup hazelnuts, coarsely chopped
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• Ground black pepper, to taste

METHOD

• Trim off thickest part of the stems and discard along with any tough leaves. Roughly chop remaining greens and transfer to a large salad bowl.
  Heat oil in a small heavy skillet over moderate heat. Add garlic and hazelnuts and cook, stirring frequently, until garlic is golden. Stir in vinegar and salt and pepper.
  Pour hot vinaigrette over greens and toss to combine. Serve immediately.

NOTE: We made this with pecans instead, which was good, and we ended up tossing in a good amount of olive oil and balsamic vinegar even after tossing the greens with the warm vinegairette. So that’s the bad note, which is that there was hardly any "vinegairette" to speak of. It mostly was just toasted nuts, and maybe over toasted garlic. Next time I would use Much more Olive Oil and Balsamic Vinegar. Also because the dandelion greens are just so bitter, I would mix in maybe a tbsp of brown sugar (mix into the vinegar before throwing it in the pan). Sugar balances the bitterness nicely

http://www.wholefoodsmarket.com/recipe/dandelion-greens-warm-balsamic-vinaigrette

Shrimp and Salmon Gumbo

Brita and I were in the mood for some gumbo, and after going through a lot of recipes we just came up with our own. With Salmon :). After all we are from the Pacific Northwest.

-1/4 cup of canola oil
-6 tbsp of flour
-3 garlic cloves, chopped
-1 whole onion, chopped
-1 cup of celery, chopped
-1 cup of green bell pepper, chopped
-4 cups of vegetable broth
-4 cups of water
-2 tbsp (or so) of tomato paste
-1 tbsp salt (plus more to taste)
-1/2 tsp ground black pepper
-1 tsp dried thyme
-1/4 tsp cayenne pepper
-2 bay leaves
-1 tsp cumin
-1 tsp celery seed
-1 tsp oregano
-1 tsp white pepper
-1 tsp dried basil
-1 lb of salmon (roasted in the oven heavily spiced with the following: Black pepper, Salt, White Pepper, Onion Powder, Garlic Powder, Cumin, Celery Seed, Paprika, Thyme, Oregano, Basil, and Cayenne Powder – oh and butter or oil)
-1 lb of shrimp
-2 Andouille sausages (optional really, but a nice addition we think – ours were chicken Andouille sausages from Trader Joe’s)
- extra optional is about 1/2-3/4 cup of heavy cream

-rice – great add in

Preheat oven to 350 F for your salmon to cook.

Add oil and flour to a dutch oven and cook over medium heat until the roux turns brown (think chocolate brown). Once roux is ready add garlic, onion, celery, green bell pepper and saute until veggies are soft, only a few minutes really. At this point we added our broth and our tomato paste, mixing until the paste seems well blended. Then add your spices, salt, black pepper, bay leaves, cumin, celery seed, oregano, white pepper and basil. Bring to a boil and then allow to simmer on low for about 20-25 minutes. At this point we sliced our Andouille sausages pretty thinly and put them into the pot for the 20 minute simmer time, we figure it would be nice to have those spices all simmer together.

Now you can go ahead and crust the salmon with spices, lay it on thick (within reason, remember the spices are just going to add to the flavor of the soup so you shouldn’t be shy, but you shouldn’t go crazy either). Place thin slices of butter or drizzle oil over the salmon, enough to keep things moist. Wrap in foil and place on the center rack of the oven for about 20 minutes. Just be sure salmon is opaque in the middle when testing for doneness.

When your 20-25 minutes of simmer time is up add your shrimp, and as soon as your salmon is done add large chunks of the salmon to the soup (it will break up a lot in the soup). Allow the soup to simmer for an additional 10-15 minutes. If you haven’t already get your rice going in your rice cooker. At the end, Brita expressed her desire for the soup to be creamier, so we added all the heavy cream I had, about 1/2-3/4 cup. Your soup is ready to eat as soon as your rice is!

This soup was yummy good I couldn’t stop eating it… I opted for more soup over dessert.