From Two Peas and Their Pod
This is a great, easy, rummage the fridge/pantry meal. Plus everyone gets to make their own, so it's fun! You basically just throw whatever veggies/beans you want on to a tortilla with some enchilada sauce and cheese, throw it in the oven, and, voila, pizza! Mark enjoyed 1 3/4 pizzas, 1 1/4 for me, 1/2 for Clara, and 0 for Tyler. Yeah, Tyler has been having picky issues as of late - dang those horrific threes! Also, I bet it wouldn't be bad sans cheese for you vegans out there.
I'll list all the things I've thought of and asterisk the ones we used. I think it will be different every time based on what's in my fridge/pantry.
Ingredients:
*Flour tortillas
*Red enchilada sauce
*Shredded cheese
*Black beans
Refried beans
*Bell pepper, chopped
*onion, chopped
*Green onion, minced
*Tomato, chopped
Olives
Cilantro
*Corn
Sour cream/Greek yogurt
Salsa
Avocado
Preheat oven to 400. Spray a cookie sheet with olive oil or Pam (I have this awesome spritzer thing that I got at costco. I fill it with olive oil and that's my new "Pam.") Place tortillas on cookie sheet and place in the oven. Take out when they are browning and puffing up.
Now it's time to make your pizza! Spread some enchilada sauce on your tortilla, sprinkle on some cheese, and then go to town with toppings. When you have created your masterpiece stick it back in the oven for a few more minutes to warm everything up and melt the cheese.
Note: On the website she sautes her veggies first. I didn't feel like doing that, but you can if you want.
Friday, April 26, 2013
Tuesday, April 16, 2013
Black Bean and Spinach Enchiladas
From The Garden Grazer
Another great vegetarian enchilada recipe! Even has a homemade red sauce recipe that was great and I'll probably use it regularly.
The Sauce:
3 cups low sodium vegetable broth
1/4 cup tomato paste1/4 cup all purpose flour2 Tbsp. olive oil2 tsp. cumin1/4 tsp. garlic powder1/4 tsp. onion powder1/4 tsp. chili powder
Heat olive oil over medium heat. Add in tomato paste, flour, and spices. Stir around for a bit. Whisk in broth and bring to a boil. Reduce to simmer for about 10 minutes, until slightly thickened.
The Enchiladas:
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach (I doubled this since it shrinks so much)
6 green onions, thinly sliced
1/3 cup cilantro, chopped
Shredded cheese blend
tortillas
Saute the spinach in olive oil over medium heat until slightly wilted. (It happens FAST!)
In a large bowl, combine beans, spinach, corn, green onions, cumin, and cilantro.
Preheat oven to 375.
Grease a 9x13 inch baking dish and pour a small amount of the sauce in the bottom.
Spoon mixture into tortillas, sprinkle on cheese, and roll up tightly.
Pour remaining sauce over the enchiladas. Sprinkle cheese on top.
Bake about 20 minutes. Switch to broiler at the end to get the top nice and crispy.
Another great vegetarian enchilada recipe! Even has a homemade red sauce recipe that was great and I'll probably use it regularly.
The Sauce:
3 cups low sodium vegetable broth
1/4 cup tomato paste1/4 cup all purpose flour2 Tbsp. olive oil2 tsp. cumin1/4 tsp. garlic powder1/4 tsp. onion powder1/4 tsp. chili powder
Heat olive oil over medium heat. Add in tomato paste, flour, and spices. Stir around for a bit. Whisk in broth and bring to a boil. Reduce to simmer for about 10 minutes, until slightly thickened.
The Enchiladas:
15 oz. can black beans, rinsed and drained
1 1/2 cups corn (I used frozen, thawed)
6 oz. fresh baby spinach (I doubled this since it shrinks so much)
6 green onions, thinly sliced
1/3 cup cilantro, chopped
Shredded cheese blend
tortillas
Saute the spinach in olive oil over medium heat until slightly wilted. (It happens FAST!)
In a large bowl, combine beans, spinach, corn, green onions, cumin, and cilantro.
Preheat oven to 375.
Grease a 9x13 inch baking dish and pour a small amount of the sauce in the bottom.
Spoon mixture into tortillas, sprinkle on cheese, and roll up tightly.
Pour remaining sauce over the enchiladas. Sprinkle cheese on top.
Bake about 20 minutes. Switch to broiler at the end to get the top nice and crispy.
Cowboy Caviar
This is the best chip dip ever! I make it like once every other week or so. It's pretty healthy so I don't feel bad eating the majority of it all by myself, although Mark surely eats his share. And it's SUPER simple. I made it for a game night with friends and they downed it in minutes. THey all wanted the recipe and have already made it for themselves a time or two. Yes, this recipe is a winner and its vegan too! I usually half the recipe when I make it for just us at home.
2 avocados, chopped
2-3 tomatoes, chopped
15 oz can black beans, drained and rinsed
6 green onions, chopped - only green part
half a bunch cilantro, chopped
1 1/2 cup frozen corn, thawed
1/4 cup white distilled vinegar
1 packet dry Italian Dressing
Tortilla chipst
Mix and voila!
2 avocados, chopped
2-3 tomatoes, chopped
15 oz can black beans, drained and rinsed
6 green onions, chopped - only green part
half a bunch cilantro, chopped
1 1/2 cup frozen corn, thawed
1/4 cup white distilled vinegar
1 packet dry Italian Dressing
Tortilla chipst
Mix and voila!
Tuesday, February 26, 2013
Soba Noodles with Eggplant and Mango
This recipe is from my Plenty Cookbook that I got for Christmas. I made it last night and it was soo good. This is from a vegetarian cookbook. This version has no tofu or meat substitutes of any kind, but he does say you could add chicken or tofu and that it would be great. I didn't think it needed it.
Recipe:
1/2 cup rice vinegar
3 tbs sugar
1/2 tsp salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 tsp toasted sesame oil
grated zest and juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4-inch dice
8 to 9 oz soba noodles (we could only find regular yakisoba noodles so we used those)
1 large ripe mango, cut into strips
1 2/3 cup basil leaves, chopped ( didn't actually measure out herbs seemed like a ton)
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced
1) In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.
2) Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.
3) Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4) In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl!
1/2 cup rice vinegar
3 tbs sugar
1/2 tsp salt
2 garlic cloves, crushed
1/2 fresh red chile, finely chopped
1 tsp toasted sesame oil
grated zest and juice of 1 lime
1 cup sunflower oil
2 eggplants, cut into 3/4-inch dice
8 to 9 oz soba noodles (we could only find regular yakisoba noodles so we used those)
1 large ripe mango, cut into strips
1 2/3 cup basil leaves, chopped ( didn't actually measure out herbs seemed like a ton)
2 1/2 cups cilantro leaves, chopped
1/2 red onion, very thinly sliced
1) In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile, and sesame oil. Allow to cool, then add the lime zest and juice.
2) Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain.
3) Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel.
4) In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl!
Friday, January 18, 2013
Fiesta Lime Rice
From Skinny Taste
Ok all you new and newly returned vegans out there. I found this recipe and decided to give it a go. If you've ever been to Chipotle it tastes kind of like their burrito bowl sans meat. We did eat ours with some yummy rotisserie chicken, but you don't have to. It's perfectly filling and nutritious all on its own. It would probably taste great on a tortilla too - Mark actually preferred his burrito style with some salsa and Greek yogurt.
Ingredients:
1 1/2 cups rice, cooked (I used brown rice)
3/4-1 cup black beans, drained
3/4 cup corn (canned or frozen, doesn't matter)
1 tomato, chopped
2 tbsp cilantro, chopped
1-2 scallions, chopped (I didn't have any so I just chopped up a bit of sweet onion and it was fine)
1/3 bell pepper, chopped (optional)
1 tbsp fresh squeezed lime juice
salt
Any toppings: avocado, cheese, meat, salsa, greek yogurt, tortilla, etc
Cook rice, chop all ingredients, dump in a bowl, and mix. Couldn't get much easier than that.
Ok all you new and newly returned vegans out there. I found this recipe and decided to give it a go. If you've ever been to Chipotle it tastes kind of like their burrito bowl sans meat. We did eat ours with some yummy rotisserie chicken, but you don't have to. It's perfectly filling and nutritious all on its own. It would probably taste great on a tortilla too - Mark actually preferred his burrito style with some salsa and Greek yogurt.
Ingredients:
1 1/2 cups rice, cooked (I used brown rice)
3/4-1 cup black beans, drained
3/4 cup corn (canned or frozen, doesn't matter)
1 tomato, chopped
2 tbsp cilantro, chopped
1-2 scallions, chopped (I didn't have any so I just chopped up a bit of sweet onion and it was fine)
1/3 bell pepper, chopped (optional)
1 tbsp fresh squeezed lime juice
salt
Any toppings: avocado, cheese, meat, salsa, greek yogurt, tortilla, etc
Cook rice, chop all ingredients, dump in a bowl, and mix. Couldn't get much easier than that.
Tuesday, January 15, 2013
Monte Cristo Sandwiches
The other day, at Disneyland, we walked by a restaurant near Pirates of the Caribbean and it smelled divine! Mark decided to look it up and it seemed that restaurant's speciality was Monte Cristo Sandwiches. Mark then made it his personal mission to find the recipe online and to have it for dinner. Thanks to pinterest, he found it and we had it for dinner last night. It definitely isn't healthy and it definitely isn't something I'll make on a regular basis, but it is a fun treat every once in a while. It's kind of a cross between breakfast and dinner and would be a fun, fancy breakfast for a special day. I doubled the recipe, but I'll post the original.
Ingredients:
1 Pepperidge Farm Frozen Puff Pastry
8 slices of Black Forest Ham
4 slices swiss cheese
1 egg
1 tbsp water
powdered sugar
maple syrup, jam, dijon mustard
Directions
Preheat oven to 400
Beat egg and water in a bowl
Unfold pastry and on a floured surface roll out into a 12x12 inch square (it doesn't really require too much rolling and you need plenty of flour because it sticks!)
Cut into four 6 inch squares and brush egg mixture onto edges
Place 2 slices of ham and one slice of cheese near one corner of each square
Fold each square over, corner to corner, to form a triangle and press edges together
Brush each pastry with egg mixture and place on baking sheet
Bake for 15-20 minutes until golden brown
Sprinkle with powdered sugar and serve with either maple syrup, jam, or dijon mustard
Ingredients:
1 Pepperidge Farm Frozen Puff Pastry
8 slices of Black Forest Ham
4 slices swiss cheese
1 egg
1 tbsp water
powdered sugar
maple syrup, jam, dijon mustard
Directions
Preheat oven to 400
Beat egg and water in a bowl
Unfold pastry and on a floured surface roll out into a 12x12 inch square (it doesn't really require too much rolling and you need plenty of flour because it sticks!)
Cut into four 6 inch squares and brush egg mixture onto edges
Place 2 slices of ham and one slice of cheese near one corner of each square
Fold each square over, corner to corner, to form a triangle and press edges together
Brush each pastry with egg mixture and place on baking sheet
Bake for 15-20 minutes until golden brown
Sprinkle with powdered sugar and serve with either maple syrup, jam, or dijon mustard
Sunday, December 30, 2012
Black Bean and Sweet Potato Flautas
From Peas and Crayons
This was really good! It was a winner with Mark and I'm pretty sure Tyler and Clara liked it too. A good veggie dish!
Ingredients:
9 corn tortillas
1 cup of black beans
1 cup mexi-corn [corn + colorful red/green peppers!] (I didn't have this so I just used regular canned corn and then added some chopped peppers to it)
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz cream cheese, room temperature [optional] (didn't use it)
4-6 ounces of grated cheese
1 heaping tablespoon [or two!] of taco sauce, enchilada sauce, or salsa (I used red enchilada sauce and more than a tablespoon. Just keep tasting until you get the flavor you want).
salt and pepper to taste
all-natural olive oil spray or plain oil
Directions: (She had a lot of good tips so I'm basically just giving her directions verbatim)
-Pre-heat your oven to 425F.
-Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes.
-While you wait, combine corn/peppers/onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.
-In a separate bowl mix your cheeses. Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly. Add salt, pepper, and any additional seasoning or sauce to taste.
-Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds. Follow it up with an additional 30 seconds. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking (This worked great! I think I did 4 or so at a time)
-Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick. Top it off with a layer of cheese and roll the tortilla. -Place on a wire baking/cooling rack and seal with a toothpick, if needed.
-Give them one more spritz of olive oil to get them extra crispy and set on a baking sheet lined with aluminum foil.
-Bake on the middle rack, at 425F, for 15 minutes. At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.
This was really good! It was a winner with Mark and I'm pretty sure Tyler and Clara liked it too. A good veggie dish!
Ingredients:
9 corn tortillas
1 cup of black beans
1 cup mexi-corn [corn + colorful red/green peppers!] (I didn't have this so I just used regular canned corn and then added some chopped peppers to it)
1 small/medium sweet potato
1/4 cup of diced white, yellow, or red onion
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp dried or fresh cilantro
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes [optional]
2oz cream cheese, room temperature [optional] (didn't use it)
4-6 ounces of grated cheese
1 heaping tablespoon [or two!] of taco sauce, enchilada sauce, or salsa (I used red enchilada sauce and more than a tablespoon. Just keep tasting until you get the flavor you want).
salt and pepper to taste
all-natural olive oil spray or plain oil
Directions: (She had a lot of good tips so I'm basically just giving her directions verbatim)
-Pre-heat your oven to 425F.
-Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes.
-While you wait, combine corn/peppers/onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa.
-In a separate bowl mix your cheeses. Add the sweet potato [minus the skin] to the rest of your veggies and mix thoroughly. Add salt, pepper, and any additional seasoning or sauce to taste.
-Next wrap your corn tortillas in a damp paper towel, followed by a dry paper towel, and microwave on high for 30 seconds. Follow it up with an additional 30 seconds. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking (This worked great! I think I did 4 or so at a time)
-Spray or rub one side of the tortilla with oil and add "line" of veggie filling to the center of the "dry side" of the tortilla, about 1-inch thick. Top it off with a layer of cheese and roll the tortilla. -Place on a wire baking/cooling rack and seal with a toothpick, if needed.
-Give them one more spritz of olive oil to get them extra crispy and set on a baking sheet lined with aluminum foil.
-Bake on the middle rack, at 425F, for 15 minutes. At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.
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