Meatless “Enchiladas”

Ok, I put enchiladas in quotes because these really aren’t enchiladas. They are burritos with sauce. A true enchilada is made with corn tortillas. (Aren’t pet peeves weird?) Now that we’ve got that out of the way,this dish needs to be renamed “I’m SO good I should be an Enchilada!” The way I stuffed them, though, make them more of a burrito. While I was crushed for time and didn’t do it, these would go well with some Spanish rice and a Cesar salad. I’d love to mix up the filling, too. Add shrimp. Maybe some grilled steak. Or, add some sweet red bell pepper. Grab a margarita, get comfortable, and let’s go do this!

Ingredients

Sauce:

1 Tbs olive oil
1 6-oz can tomato paste
2 cups (up to 3) vegetable stock (you want a soup consistency)
¼ cup flour
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chili powder (optional, I omit)
2 tsp ground cumin
Salt and pepper to taste

Enchiladas:

1 Tbs olive oil
1 15-oz can black beans, rinsed & drained
2 cups frozen corn, thawed
¼ cup cilantro (optional, I omit)
2 tsp ground cumin
12+/- fresh tortillas
3 cups Colby-Jack cheese (or cheddar)
Sour Cream for topping

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Preparation

Sauce:

In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth / stock and cook 8 minutes.

Enchiladas:

Preheat oven to 350°. Warm olive oil in pan. Sautee spinach& onions until spinach wilts slightly. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture. Add a thin layer of sauce to the bottom of 9×13 pan. Cook tortillas. Dividing evenly, add mixture to tortillas and roll up. Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.

Top with sour cream, olives, tomatoes, lettuce. Whatever sounds good to you!

Serves: 10 – 12
Total time: 45 minutes

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*Derived from ButterWithAStickOfBread

Creamy Leek and Mushroom Pasta

I have a very good friend who is vegetarian. I’m not. But because of this friend, I’m always on the lookout for vegetarian dishes. A lot of them make me think of her. This is one of those dishes. Enjoy!

Ingredients:

2 Tbs olive oil (one of my best, best friends Agbeko, gave me this amazing garlic olive oil.  I use it for everything now.  Check them out at SunshineinaBottle.com)
2 large leeks, white & light green parts only, thinly sliced and rinsed (I thought I had leeks, but I didn’t. To sub I diced a large yellow onion. Yes, it changes the flavor of the dish, was still awesome, though)
1 lb sliced mushrooms, I used cremini and sliced baby bellas (save yourself some time and buy pre-sliced)
3 cloves of garlic, minced (another time saver is to buy it in a huge jar, such as that by Spice Island)
1 cup low sodium chicken broth (for truly vegetarian, use vegetable broth)
1 cup heavy whipping cream
1/2 cup shredded parmesan
1/4 cup chopped fresh parsley
1/2 tsp salt, or to taste
1/8 tsp pepper, or to taste
1/4 tsp crushed red pepper flakes (optional. I opted out)
12 oz Angel hair pasta
Parmesan for serving

Directions:

Cook pasta according to package directions.

Heat olive oil in large skillet over medium heat. Add leeks (or, as in my case, onions) and garlic, sauté 2 minutes. Add sliced mushrooms and sauté until softened, 6-7 minutes.

Stir in broth and cream. Allow mixture to simmer 5-7 minutes, until thickened. Stir in parmesan and parsley, stirring until cheese is melted. Add salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning.

Drain pasta and return to pot. Slowly add creamy mushroom mixture. Toss to coat. Serve immediately with additional parmesan, fresh ground pepper, and parsley.

Wine Pairing Suggestions:

Albariño

Chardonnay
Pinot Noir
Rioja

Serves 8 large / 5-6 small

Prep time 10 mins / total time 30 minute

I have a very good friend who is vegetarian.  I'm not.  But because of this friend, I'm always on the lookout for vegetarian dishes.  A lot of them make me think of her.  This is one of those dishes. Creamy Leek and Mushroom Pasta *Derived from Kitchen Daily Ingredients: 2 Tbs olive oil 2 large leeks, white & light green parts only, thinly sliced and rinsed (I thought I had leeks, but I didn't.  To sub I diced a large yellow onion.  Yes, it changes the flavor of the dish, was still awesome, though) 1 lb sliced mushrooms, I used cremini and sliced baby bellas (save yourself some time and buy pre sliced) 3 cloves of garlic, minced (another time saver is to buy it in a huge jar, such as that by Spice Island) 1 cup low sodium chicken broth 1 cup heavy whipping cream 1/2 cup shredded parmesan  1/4 cup chopped fresh parsley 1/2 tsp salt, or to taste 1/8 tsp pepper, or to taste 1/4 tsp crushed red pepper flakes (optional.  I opted out) 12 oz Angel hair pasta Parmesan for serving Directions: 1) Cook pasta according to package directions 2) Heat olive oil in large skillet over medium heat.  Add leeks (or, as in my case, onions) and garlic, sauté 2 minutes. Add sliced mushrooms and sauté until softened, 6-7 minutes. 3) Stir in broth and cream.  Allow mixture to simmer 5-7 minutes, until thickened.  Stir in parmesan and parsley, stirring until cheese is melted.  Add salt, pepper, and crushed red pepper flakes.  Taste and adjust seasoning. 4) Drain pasta and return to pot.  Slowly add creamy mushroom mixture.  Toss to coat.  Serve immediately with additional parmesan, fresh ground pepper, and parsley. Enjoy! Serves 8 small portions / 5 large Prep time 10 mins / total time 30 minute

*Derived from Kitchen Daily

Tortilla and Black Bean Pie

This is a wonderful, completely filling No Meat Monday.  What makes this even better, there are so many things you can add, adjust.  The possibilities are endless! Add a touch of enchilada sauce to each layer.  Or, add a thin layer of refried beans. Can’t hang without your meat?  Go ahead, add some!  Use corn tortillas.  For an extra fresh, crisp taste, top with sour cream, shredded lettuce and diced tomato.  Don’t forget the avocado!

Ingredients:

4 10″ flour tortillas (or slightly smaller, see below)
2 Tbs olive oil
1 large onion diced
2 garlic cloves, minced
½ tsp Mexican Blend seasoning (Such as Morton & Bassett)
Coarse salt and fresh ground black pepper, to taste
2 cans (15 oz each) black beans, drained and rinsed (always check sodium levels, even “low sodium” can be quite high)
12 oz beer, or 1 1/2 cup vegetable broth (I used Corona, but any would do)
1 (10 oz) pkg frozen corn
1 jalapeño chile, minced (remove seeds and ribs for less heat) optional
4 scallions, thinly sliced, optional
2 ½ cups Mexican blend cheese

Preparation:

Preheat oven to 400.  While oven heats, drain and rinse beans.   If using 10″ tortilla, grab a paring knife and trim down to fit spring form pan.  Use the bottom of the pan as a guide.  I used a slightly small tortilla because it’s what I had on hand.  Even though there was some extra space on the sides, the smaller tortillas worked just fine.

Heat oil in large skillet over medium high heat.  Add onion, garlic, jalapeño (if using), and Mexican blend seasoning.  Season with salt and pepper.  Cook, stirring occasionally, until softened (5-7 minutes).

Add beans, beer (or vegetable broth), bring to a boil.  Reduce heat to medium, simmer until liquid has almost evaporated (8-10 minutes).  Stir in corn and scallions (if using) and remove from heat.  Taste and adjust seasoning to taste.

Place tortilla in bottom of springform pan; layer with ¼ of bean mixture and ½ cup of cheese.  Repeat three times, using 1 cup of cheese on top layer.  Bake until heated through and cheese melts, 20-25 minutes.  Remove side of pan, sprinkle with scallions (optional).  Slice into wedges to serve.

Wine Pairing Suggestions:

Albariño
Zinfandel

Tortilla & Black Bean Pie

Tortilla & Black Bean Pie

*Derived from Everyday Food


French Toast Muffins

When I first looked at this recipe, I was hesitant.  I’m not a pup anymore.  Remember when you could eat a huge cinnamon roll donut as a kid and be just fine until lunch?  Ya, me, too.  Try that now and I feel heavy and sick to my stomach.  Don’t even get me started on the feeling like a nap is imminent.  These are the reasons I had to pause.  But, I was making this ahead for Tahoe, so coupled with some eggs, if just might work.  And I dare say, it did!

Ingredients:

For muffins:

1 loaf French bread cut into 1/2″ cubes (challah is a great option here)
2 cups milk
6 eggs
1/2 cup sugar
1 1/2 tsp pure vanilla extract (such as Spice Island)

For streusel topping:

1/2 cup all purpose flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp salt
Pinch of nutmeg
1/2 cup cold butter, cut into pieces

Preparation:

Spray a 12-muffin pan with nonstick cooking spray.  Cut bread into cubes and completely fill each well with bread.  In a large bowl, whisk together milk, eggs, sugar, and vanilla.  Carefully pour mixture evenly over each muffin well, compressing the bread cubes to allow more liquid to be absorbed. Cover the tin with plastic wrap and refrigerate 2 – 12 hours.  (I refrigerated 2-3 hours and they were still amazing!)

Preheat oven to 350° and prepare streusel topping.  In a small bowl, combine flour, brown sugar, cinnamon, salt, nutmeg, and butter.  Use two forks or two knives to crumble mixture into coarse crumbs.  Sprinkle mixture evenly on muffins.

Bake muffins 20 – 25 minutes, or until tops are golden.  Let muffins cool about 5 minutes and serve warm.  These are great made ahead and then popped in the toaster oven.

Serves: 12 muffins
Total time: 2 hours, 40 minutes

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*Derived from The Pioneer Woman

Tortellini with Creamy Mushroom Sauce

My kids love, love, love cheese ravioli.  Every time we go to Mary’s Pizza Shack that’s what they both order.  Well, Daniela being Daniela has to add, “No sauce.  And not a dot of cheese on top!”  At least my girl know what she likes!  This is like that, but so different.  It totally satisfies their craving for cheese rav, but gives the adults a better meal than feeling like they are eating just buttered pasta.  And I must be doing something right because D did not once say to me, “And NOT a dot of cheese!”  

Ingredients:

1 lb sliced cremini mushrooms (if you are not buying the pre-sliced already, start now!)
1 Tbs olive oil
2 1/2 cups chicken broth
1 (15 oz) jar Alfredo sauce (such as Classico)
12 oz dried cheese tortellini (I used Barilla and loved it)
Salt and pepper to taste
1 cup grated Parmesan cheese
2 Tbs minced fresh basil

Preparation:

Cook tortellini according to package directions.

Add olive oil to large skillet heated to medium.  When heated, add mushrooms and cooked until reduced by about half.  When mushrooms reduced by half, add broth, Alfredo sauce, salt and pepper.  Reduce heat to low and simmer, stirring occasionally, until heated through.

Drain pasta.  If your pan is large enough, add the pasta in batches, stirring to combine between each batch.  If not, once drained, return pasta to pot and add sauce in batches, stirring to combine in between.

Serve with your favorite  veggie, maybe broccoli.  Don’t forget the garlic bread!

Wine Pairing Suggestions:

White Burgundy
Chardonnay
White Bordeaux
Alboriño

Serves: 4
Total time: 40 minutes

 

Tortellini with Creamy Mushroom Sauce

Tortellini with Creamy Mushroom Sauce

*Derived from America’s Test Kitchen – Slow Cooker Revolution

Lasagna with Zucchini

Lasagna is the quintessential comfort food.  And when you want comfort food, it doesn’t matter if it’s winter (the perfect weather for lasagna) or the start-up of summer.  Since I found this recipe in my June issue of Cooking Light, I felt it was the Food Gods way of telling me I need to make this.  Stat!  While midst of cooking, I realized it is the perfect remake of the perfect comfort food.  The zucchini and squash hold up well in place of Italian sausage or any other meat.  I found myself not even missing the meat.  Also, the sauce was not heavy, but so flavorful and rich.  The next day when I reheated for lunch, I did notice the zucchini and squash had a stronger flavor, but it still was very good and a meal that will make it to my rotation.  PS – This meal takes a LONG time to pull together, definitely keep for the weekend or when you have some additional time.

Ingredients:

2 Tbs olive oil
3 cups julienne-cut zucchini
2 cups julienne-cut yellow squash
1½ Tbs chopped fresh thyme
6 garlic cloves, thinly sliced (this is where I cheated, b/c I always have to cheat.  I used pre-chopped garlic)
¾ tsp kosher salt, divided
½ tsp freshly ground black pepper, divided
1 cup low-fat ricotta cheese
¼ cup water from fresh mozzarella container
4 oz fresh mozzarella cheese
2½ oz grated fresh Parmesan
1 (9 oz) package refrigerated fresh lasagna noodles (Our market did not carry this and I don’t care of the No Boil variety, that is until I found Delverde Ondine Instant Egg Lasagna.  Unlike our American brands, it did not take doughy or uncooked to me.  Certainly will use again and again!)
Cooking Spray

Preparation:

Preheat oven to 375°.

Heat large skillet over medium-high heat.  Add olive oil to pan and swirl to coat.  Add zucchini, squash, time, and garlic; sauté 5 minutes.  Stir in ½ tsp salt and ¼ tsp pepper.  Remove zucchini mixture from pan and cool.

Combine remaining ¼ tsp each of salt and pepper, ricotta, mozzarella water, and mozzarella in food processor or blender.  Pulse until smooth.  Combine ½ cup ricotta mixture and ½ cup Parmesan.

Coat 8″ baking dish with cooking spray; arrange 2 noodles, trimming to fit if needed.  Top with half of zucchini mixture and half of ricotta mixture.  Repeat layers, ending with noodles.  Top with the rocotta-Parmesan mixture.  Cover dish with foil and back for 30 minutes.  Uncover and bake additional 15 minutes.

Turn broiler to high.  Sprinkle lasagna with remaining 2 Tbs parmesan cheese.  Broil 2 minutes or until lightly browned.  Let stand for 5 minutes.

Wine Pairing Suggestions:

Barbera
Cabernet Franc
Malbec
Pinot Noir
Sangiovese

Serves 6
Hands-On time: 20 minutes; Total: 65 minutes

 Lasagna with Zucchini

 *Derived from Cooking Light

Quick Beef Stroganoff

I love beef stroganoff, and it seems that there are so many different recipes out there with the smallest change making a huge change if flavor.  What attracted me, though, to this recipe from Gimme Some Oven was it’s 30-Minute timeframe.  While this did take me a little longer than 30 minutes, it was so worth it!  And between you and me, I think the reason it took longer was completely my scattered fault.  I just can’t seem to get my ducks in a row, and if I finally get them in a row, they certainly don’t stay that way!  There were some substitutions I made to make it a little healthier or I was missing an ingredient.  There are also many ways you can make this healthier, instead of steak, you can use sliced chicken or turkey.  Or, if you are vegetarian, sub mushrooms and use vegetable broth.  All in all, a wonderful weeknight dish!

Ingredients:

1 lb wide egg noodles
4 Tbs butter, divided
1 ½ lb thinly sliced steak (I bought the fajita sliced steak in the meat department.  They also have super thin carne asada style)
1 white or yellow onion thinly sliced (I used a small one, the size depends on your enjoyment of onions)
4 cloves garlic minced (As always, I used the pre-minced from Spice World)
1 lb sliced mushrooms (You can use a mixture of different kinds of added flavor)
½ cup dry white wine (or you can just use more beef broth.  I had the wine, but it fell into my mouth . . . )
1 ½ cups beef broth
1 Tbs Worcestershire sauce (thanks to the kids experimenting, I didn’t have any.  I used A-1 instead and it brought a very nice, unique flavor)
3 Tbs flour
½ cup plain low-fat Greek yogurt (or you can use light sour cream, the yogurt added a different flavor)
Salt and pepper to taste
Chopped fresh parsley, as optional garnish

Preparation:

Cook egg noodles in boiling water according to package directions (Gimme Some Oven recommends actually adding the egg noodles to the water at the same time that the beef broth is added, and this is a perfect recommendation for timing!)

As pasta water is coming to a boil, melt 2 Tbs of butter in large saute pan over medium-high heat.  Add steak in a single layer and season with salt and pepper, let it cook for 3 minutes without turning to get a good sear.  Remove the steak from pan with slotted spoon, transfer to a separate dish.  Discard the cooked butter from the pan.

Return pan to heat and add remaining 2 Tbs butter.  Once melted, add onions and saute for about 3 minutes.  Add garlic and mushrooms, stir to combine.  Continue sauteing an additional 5-7 minutes, or until mushrooms have through and onions are soft.  Add white wine (or broth) and deglaze pan.  Let mixture cook down an additional 3 minutes.

In a separate bowl, whisk together beef broth, Worcestershire (or A-1) sauce, and flour until smooth.  Pour the broth mixture into the pan and stir to combine.  Let simmer for 5 minutes, stirring occasionally.  Next, stir in Greek yogurt (or sour cream) until combined.  Finally, stir in cooked steak.

Serve over egg noodles, garnished with parsley if desired.

Wine Pairing Suggestions:

Cabernet Sauvignon
Malbec
Merlot
Pinot Noire
Sangiovese

Total time: About 40 minutes

Serves 6

Quick Beef Stroganoff

Quick Beef Stroganoff

 *Derived from Gimme Some Oven