Thursday, May 7, 2015

From Scratch Red Enchilada Sauce


This sauce doesn't look like magic or anything, but this is the special red enchilada sauce. I will never buy canned enchilada sauce again.

I am sounding ignorant, I know, but did you know that enchilada sauce contains no tomatoes? I don't know why I thought that. Moving on.

Ingredients:
  • 2 T. canola oil
  • 2 T. all-purpose flour
  • 4 T. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 c. chicken or vegetable broth
Directions: 
  1. Combine the spices into a bowl and set aside.
  2. Heat oil in a small saucepan over medium-high heat. Get your whisk ready. Add flour and stir together for about a minute.  Hold your breath and stir in the remaining seasonings (chili powder to oregano).  I did not hold my breath and the chili powder went up my nose. Gasp!
  3. Gradually add the stock and whisk constantly to remove lumps. 
  4. Reduce heat and simmer for about 10-15 minutes. It will thicken. 
Use this immediately or put in a jar and refrigerate it for up to 2 weeks.

I used this without baked chicken enchiladas, but  you could use reheat it and cook broccoli spears in the sauce to make a yummy broccoli enchilada.



Saturday, March 14, 2015

Kabocha with Nobu's Den Miso



I found a miso-glazed kabocha squash recipe on Pinterest, read it and realized that I still had the Nobu's den miso sauce so here's the recipe. It is super simple if the miso is made, otherwise, add about 45 minutes to this recipe.

Ingredients:
  • 2 lbs. cut up and skinned kabocha squash
  • Den miso to coat squash
Directions:
  1. Preheat oven to 375 degrees
  2. Bake for 15 minutes
  3. Flip, add more den miso if the squash is a little dry
  4. Bake for an additional 10-15 minutes until squash is tender.




Monday, March 2, 2015

Pinterest Project: Cauliflower Rice



The original pinned recipe is here from Elana's Pantry. I pinned it from a Cauliflower Recipes board I found from my email.

I have used the Nom Nom Paleo recipe before so I substituted coconut oil for olive oil because I like the taste better. Come to find out, Nom Nom Paleo got her original recipe from Elana's Pantry too.

I also used the golden cauliflower instead of the white only because it was all my market had. I like the color. It makes it look like fried rice.


Ingredients:
  • 1 head cauliflower, broken into florets
  • 1 medium onion, diced
  • 1 c. celery, diced
  • 4 T coconut oil
  • garlic salt to taste


Directions:
  1. Heat half of the coconut oil in a deep skillet with a cover and saute onions until it starts to soften
  2. Add celery and one more T of oil if needed. Let it simmer on medium low until the vegetables get soft, but not burned.
  3. Put the florets in a food processor in batches and pulse until it gets to the consistency of rice.
  4. Add the last T of coconut oil and the raw cauliflower rice into the skillet. Mix, cover, turn the heat down a little and let it cook for about 5 minutes.
  5. Salt and serve


Sunday, March 1, 2015

Strawberry Dutch Baby with Lemon Curd


Give yourself TIME - this is not a whip up for breakfast and out the door. This is a plan ahead, leisurely, drink coffee and relax breakfast.

Ingredients for batter:
  • 3/4 c. all-purpose flour
  • 1 T. sugar
  • 1/4 tsp. fine sea salt
  • 3 large eggs
  • 3/4 c. whole milk (since I do not buy milk, I use the evaporated milk - 1:1 ratio)
  • 1 tsp. vanilla extract
  • 2 T. melted unsalted butter 
  • 1 c. fresh strawberries *see note
  • Powdered sugar for serving
Directions:
  1. In a large bowl, combine flour, sugar, and salt.
  2. In another bowl, whisk together eggs, milk, and vanilla.
  3. Gently whisk wet ingredients into dry ingredients until everything is blended (lumps are ok, it will sit)
  4. Cover and let stand at room temperature for 1 hour, or preferably chill in refrigerator 2-3 hours.
  5. Make lemon curd while you are waiting. It will need to be chilled before serving.
  6. About 20 minutes before end of resting time, preheat oven to 425 degrees. When oven is very hot, put in a 10" cast-iron skillet for 10 minutes to thoroughly preheat (I don't know where our 10" cast-iron is so I had to use our 12"). Working quickly, with all ingredients at hand, pull skillet out of oven with oven mitts and set on stovetop. Pour in melted butter (careful, it will splatter) and swirl pan. Whisk batter to smooth it out. Pour batter into skillet, scatter strawberries over the top, and return to oven.
  7. Bake until dutch baby is puffed up and golden brown around edges and set in center, about 15 minutes. Sift with powdered sugar. Top with lemon curd.



*Note - the original recipe calls for 1 cup fresh or frozen blueberries. You probably could use frozen strawberries too, just cut them.

MAKE AHEAD: lemon curd can be covered and chilled up to 2 weeks. Batter, covered and chilled, up to 3 hours.

Lemon Curd


I use these on the dutch baby rather than just the squirt of lemon, but what else can I use it for?

Ingredients:
  • Zest of 2 lemons
  • 1/2 c. lemon juice (the 2 lemons gave me enough juice)
  • 3/4 c. sugar
  • 2 large eggs
  • 1/2 c. unsalted butter, cut into 4 pieces
Directions:
  1. Get the water in a pot or bottom of a double boiler simmering. If using a pot, make sure the bowl you use does not sit in the water.
  2. In top of a double boiler or heatproof bowl, whisk together lemon zest and juice, sugar and eggs. 
  3. Add butter and set over a saucepan of simmering water.
  4. Cook misture, whisking constantly, until thickened, about 20 minutes.
  5. Strain through a sieve into a jar or other airtight container.
  6. Close and chill until ready to use.
The lemon curd in the refrigerator will last up to 2 weeks. 


Wednesday, January 28, 2015

Almost Vegan "Cream" of Mushroom Soup


Granted it is not the most beautiful job of food styling, but trust Boy 3 who hates mushrooms - this soup is  Ľono-licious. It's a combination of two "soups," but we will call it a mushroom soup although it really is a cauliflower soup with mushrooms.

Ingredients:

  • 1 head of cauliflower, cut into florets
  • salt and pepper (be generous, keep tasting)
  • 1 tsp. of Earth balance or butter
  • 1 8 oz. tray white mushrooms, diced
  • 1/2 an onion, diced
  • 1 stalk celery, diced
  • green onion to garnish
The cauliflower soup is the "cream"


Directions:
  1. In a pot, bring a quart (4 cups) of water, salted, to a boil
  2. Add the cauliflower, turn it down a little after it boils again and cover the pot
  3. Let it cook for about 5 minutes until it is very tender
  4. While the cauliflower cooks, cook the mushrooms, onion and celery in a wok with very little oil or water saute on medium heat until the onions get brown and carmelized.
  5. With a slotted spoon, take the soft cauliflower pieces out of the water and put into a Vitamix. 
  6. Use the cooking water to put 1/2 as much water as the cauliflower. Just eyeball it.
  7. Put the creamed cauliflower back in the pot, add the pat of butter and taste and season until it's good by itself. 
  8. Add the mushroom mixture and taste again.
  9. Serve soup with green onion for a nice fresh bite.


Tuesday, January 27, 2015

Lemon Tahini Dressing


I am always searching for salad dressings, so I saw this on the Food 52 site and I trust their recipes so I used it pretty much as is. The original is here.

Photo Credit: James Ransom
Ingredients:

1/2 c.tahini
2/3 c. water
3T fresh lemon juice
some zest
1 clove garlic, minced
1 T. olive oil
3/4 tsp. sea salt
black pepper

Directions:
Blend it and enjoy. Makes about 1 1/3 cups.