I love, love enchiladas. They always turn out delish. Here are some made super healthy with kale and beans and without much cheese.
2 cloves garlic
1/2 onion, chopped
1 teaspoon olive oil
1 jalapeno or other hot pepper, finely diced
1 teaspoon ground cumin
1-2 small zucchinis, grated
1 carmen pepper, diced
salt and pepper
1 bunch kale, roughly chopped
12 oz beans, cooked and rinsed
1 green onion, sliced
some of your favorite salsa or enchilada sauce
12 small corn tortillas
a handful or two of swiss or cheddar cheese
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add the olive oil and jalapenos and stir for a minute. Add the zucchini, cumin and a big pinch of salt. Cook for about 3 minutes, then add kale and peppers and stir until soft. Remove from heat and stir in a a few grinds of black pepper, the beans, green onion, and a few tablespoons of enchilada sauce.
Put together the enchiladas, prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. Spoon a thin layer of enchilada sauce over the bottom of a greased 13 x 9 pan.
Form the enchiladas one at a time: Put a few spoonfuls of filling in a tortilla, roll up and place it in the pan. Pour the remaining sauce evenly over the top and sprinkle with cheese. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10. Cool for 10 minutes before serving.
Quick and Easy (and delicious) Baked Chicken
This Mark Bittman recipe is a popular one!
1 whole chicken, cut into 8 parts, skin on: 2 breasts, 2 wings, 2 drum sticks, 2 thighs
(don't fret about how neat your cuts are or are not, it doesn't really matter in the end, it will be delicious)
1/4 cup oil
1/4 cup fresh herbs (or 1-2 tsp dried)
salt and pepper (I use 1.5 tsp or so for a big whole chicken)
Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.
After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (180 F , or you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-50 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.
*Add several cloves of garlic (20 wouldn't be too many).
*Add a cup or so of chopped onion, shallot, or leek.
*Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
*Add 2-3 lemons (or organges/limes). When the chicken is done, squeeze the hot lemon juice over it.
*Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
*Stir in a dollop of grainy French-style mustard when the chicken is done.
*Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
*Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.
Chicken and Dumplings
A popular warm weather recipe, we had to feature it again!
1 whole chicken
1/4 lb bacon, cut into slivers
2 Tbs cooking oil
2 tsp dried thyme
4 cloves garlic
4 medium sized carrots, thickly sliced
4 stalks celery, thickly sliced
2 large yellow onions, cut into 1" chunks
1 bay leaf
salt and pepper
2 2/3 c flour
1 c white wine
1 Tbs baking powder
1 tsp baking soda
2 c melted butter, cooled slightly
3/4 c buttermilk (or substitute)
2 Tbs finely chopped parsley
Halve chicken legs seperating thigh from drumstick, season with salt and pepper and set aside. Put remaining chicken into a pot, cover with salted water and boil. Reduce heat, simmer until breast is just cooked, 12-15 minutes. Remove chicken. Cut breast and wings from carcass. Discard any skin and bones from breast and wing meat, cut into 1" chunks, chill. Return carcass to pot, simmer for one hour. Strain, reserve 4 c broth (save remainder for another use).
Meanwhile, cook bacon in large wide pot over medium heat until crisp, 8-10 minutes. Transfer bacon to a plate, leave fat in pot. Add and heat oil, brown drumsticks and thights, 8-10 minutes. Tranfer to a plate. Add thyme, garlic, carrots celery, onions and bay leaf. Cook until light brwn 18-20 minutes. Add 2/3 cut flour, cook for 1 minute. Add wine, cook for 1 minute. Whisk in reserved broth and salt and pepper to taste. Nestle in drumsticks, thights, and bacon. Reduce heat to medium-low and simmer, covered, for 15 minutes.
Whisk together remaining flour, baking powder, baking soda, 1 1/2 tsp salt and 1/4 tsp pepper in a bowl. Combine butter, buttermilk, and parsley in a second bowl, pour into flour mixture, stir to make a thick batter. Uncover pot, add breast and wing meat. Drop batter in 8 large spoonfuls over the top. Simmer covered until dumplings are cooked, 20-25 minutes.
Seared Savoy Cabbage with Mixed Sausages
1 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached
1 cup 1" crustless bread cubes
1 teaspoon mustard powder (such as Colman's)
8 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic)
1 tablespoon chopped fresh tarragon
Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl. Add mustard powder and stir to coat.
Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.
Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.
Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking. Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.
Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).
Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.
Mashed Sweet Potatoes
This is Martha Stewart's recipe, the all-around crowd-pleaser. There will not be any leftovers.
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar (or maple sugar)
Coarse salt and ground pepper
Boil sweet potatoes until tender, about 10 minutes. Drain, and return to saucepan. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.