Archive for the 'RECIPES' Category

Roasted Winter Root Soup with Garlic and Herbs

February 13, 2012

My grocery store had all these light colored roots for cheap, so this is an alternative to Potato-Leek soup. The beans add protein. You can put the herbs in AFTER you blend the soup to keep it light colored. The herbs make it a little green, but I don’t mind a little green soup.

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Roasted Winter Root Soup with Garlic and Herbs

2 medium Turnips – peeled and cut into 1-2 inch pieces
2 small-medium Parsnips – peeled and cut into pieces
1 medium leek – washed and cut into pieces (some green, mostly white parts)
8 cloves of garlic – peeled

1/2 cup fresh herbs (I used sage and cilantro to be wild) – washed

1 16oz can of white/light beans (garbanzo or any other) – rinsed

4-5 cups of broth (veggie or chicken best. I lazily dissolved a big boullion
cube.)

1-2 cup of water

Olive oil, salt and pepper

Red pepper flakes – optional

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1. Preheat oven to 400F degrees.

2. Put turnips, parsnips, leek, and garlic into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper to taste.

3. On a large baking sheet (covered with foil if you like), spread the mixture
evenly. Bake/Roast for 20-25 minutes on 400F. (It’s ok if things get a little brown – just don’t let anything burn to a crisp.)

4. Put everything from the oven, the beans, the herbs*, and the broth into a big soup pot. Add water to make sure liquid is 2 inches above the “stuff.” Bring to a boil.

5. Lower heat and simmer for 10 minutes.

6. Turn off heat and let cool a few minutes. Hand blend or put in a traditional blender in batches. Salt and pepper if needed.

*If you didn’t add the herbs, chop and add some on top before serving. I find it easier to throw it all in.

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Change(s) and Prosperity

January 2, 2011

Lotta changes around here in the Fishes’ world. After 11 years in Queens, Fishes now lives in Brooklyn. Barely – just over the border, but she’s there and she loves it. One month in – exactly – on 1/1/11. And Miss Heather keeps Fishes on her toes about her new neighborhood.

Fishes used to live alone and now she has a roommate. She still has two tiny rooms of her own though and shares an incredible kitchen. The tiny painter is incredibly talented. You should buy some of her work.

Christmas came and went. A little family drama here and there, but nothing that can’t be handled. Right before the holidaze though, Fishes might have fallen in love. She’s not sure, but it sure hurt when he left. A family tragedy and then some furtive attempts at contact, and then…well, he cut bait. Cut & Run.

Song: Gimme. (Incredible band: She Keeps Bees. And the lyrics are divine.)

The holiday CD came along splendidly. If you know Fishes, she hopes you got a copy. If not and you want one, let her know. She’d be happy to send you one. Pretty proud of this one. Theme: Don’t Look a Gift Horse in the Mouth. Makes a lot of sense given what has happened to Fishes this last month.

Eh, it happens and tonight, Fishes is drinking her way into 2011 with some tall bottles of Zywiec and a nice Polish twist on the annual Prosperity soup. Enjoy:

Prosperity Soup

INGREDIENTS
2 TB Olive Oil
1 Onion chopped
6-8 Garlic cloves chopped
1 tsp dried red pepper flakes
1 Kielbasa (or any kind including vegan sausage) sliced nice
2 Sweet Potatoes (white or orange) peeled and chunked
2-15 oz. cans Black Eyed Peas – drained and rinsed
10 oz. Collard Greens (or other greens) frozen or fresh
6 cups broth (any)
1 TB Thyme dried

Salt/Pepper to taste

INSTRUCTIONS
1-In a large soup pot, heat oil over medium heat. Sautee onion, garlic, and red pepper flakes until fragrant.
2-Add kielbasa and brown a bit.
3-Add sweet potatoes, sautee for a few minutes.
4-Add beans and cover with broth. Bring to a boil.
5-Add greens and thyme, stir well and bring back to a boil.
6-Lower heat to LOW, cover and simmer for 30 minutes.
7-Add Salt/Pepper

(Myths courtesy of my mom and The South.)

Though I didn’t take a photo, this looks EXACTLY like what I made and shared with friends today. Never too late for Prosperity.

Thanks Lauren!

Southern Vegetable Soup

Hearty Vegan Stew and Beautiful Music

September 11, 2009

I got home from work early on this rainy day in Jackson Heights, Queens and after pouring myself a drink (1oz gin, tonic, splash of lemon, splash of simple syrup – over ice), I put on some recently discovered folk music by a beautiful woman with a beautiful voice.

We were lucky to happen upon her playing live at our friend Jeremiah’s music space at the end of August. If you get a chance, check out Sharon Van Etten.  This video is incredible – For You.

sharon van etten

Then!  I remembered that I offered to make some dinner for our good friend, David if he was feeling like making it out to our house.  I freaked out because we hadn’t done any grocery shopping since before the Labor Day weekend.  I had no chicken (his favorite) and there was no way in hell I was going back out in this rain to the grocery.

Knowing that my lovely boy loves beans as well, I did a quick internet search and realized I had all the ingredients to make a hearty soup already in my kitchen.  No grocery trip needed!  Well, except that I got the drummer to stop and get a baguette…

I will of course, need to step out in the rainy morning to get my ever-growing grocery list items tomorrow however. Yes, David, I will make you Purple Chicken soon enough! (You can watch us eating it for the second time here.)

David didn’t end up making it out to our house, but since I love him, I’ll probably try to keep a portion for him anyway.  

White Bean, Spinach & Barley Soup

White Bean, Spinach & Barley Soup

White Bean, Spinach & Barley Soup
(serves 6-8)

-2-3 TB olive oil
-1 large white onion, chopped
-6 cloves garlic, minced
-1 serrano chile (or other chile), minced (optional)
-1/2 cup white wine
-1 cup roughly chopped carrots
-1 cup pearl barley, rinsed
-5 cups broth
-2-3 TB dried thyme and/or rosemary (I grind it to a powder, but that’s optional.)
-1 tsp. coriander powder -1 can white beans, rinsed.
-1 28oz can chopped tomatoes -1-2 cups spinach (frozen OK) black pepper

1. In large dutch oven or pot (that has a cover), saute onion, garlic and chile in the olive oil over medium heat.

2. Add dried thyme or rosemary and coriander. Saute for 5-7 minutes and then add wine. Allow to cook for a few minutes, stirring.

3. Add carrots, sprinkle a tsp or so of black pepper and mix to combine.

4. Cook for a few minutes, stirring often to prevent sticking.

5. Add barley, beans, tomatoes and broth. Stir to combine and bring to a boil.

6. When boiling, cover and set heat to very low.

7. Cook for at least 45 minutes, but up to an hour and 1/2 to really combine the flavors.  Stir from time to time to prevent sticking.

8. Add spinach, stir through, cover and cook for 10- 15 more minutes.

Serve with crusty bread, a glass of wine and enjoy with a talented poet/drummer.

(loosely based on this recipe:  http://bit.ly/sOaSk with more garlic and a much longer cooking time.)

Moussaka (Vegetarian and possibly Vegan)

August 28, 2009
Greek Moussaka from Best Moussaka Recipes

from Best Moussaka Recipes

 A few months ago, a Greek friend was feeling down, so we invited her and a few others over for a Sunday dinner.  Having never cooked anything remotely Greek, I had quite a lot to learn.  Luckily she had us over a year or so before and served a vegetarian Moussaka that was out of this world.

Up for the challenge, I spent the whole day creating my Greek feast.  I made a traditional meat version and a veggie version of Moussaka with a Horiatiki Salad  (with feta on the side) and Bakalava for dessert.  (Luckily, I have a Greek coworker who shared her mom’s delightful recipe.)

To make the Moussaka, I read a half dozen or so recipes before starting.  That is generally the way I cook – I approach it like a research project so I am aware of the variations that exist and can make adjustments based on the ingredients I have on hand (or don’t like.)

This is the vegetarian version.  I’ve made it vegan for my lactose-intolerant ladyfriend with great results.  I am a sucker for the grated Kefalotyri cheese on top, but the dish is still completely delicious without.  (Or with Romano or Parmesan if you can’t find Greek cheese.)

The best vegan recipe for Moussaka is, of course, the one that Isa Chandra Moskowitz has in her amazing cookbook called Veganomicon.   While always intrigued by the idea of making a “cream” sauce with pine nuts and tofu, I’ve never gotten around to it.  I also like the idea of a bechamel (white sauce) poured over the dish instead.   Since I don’t use the pine nut cream, that result had very little protein to make it solid.  So, in that amazing book, there is a recipe for Shepherdess Pie (vegan Shepherd’s Pie) that gave me the idea of using tempeh as a “meat” for the red sauce.   I also found this tempeh-based Moussaka recipe as well.  Finally, I also consulted a more traditional Moussaka recipe for guidance.

This serves about 6-8 and takes awhile to make – give yourself about 1.5-2 hours (including baking time).  Totally worth it.  Enjoy!

Moussaka (Vegetarian and possibly Vegan)

Vegetable Layer

1 lb eggplant
1 lb zucchini
1 lb potatoes (russett or baking)
olive oil for brushing
(Spray oil if you have it)

Red Sauce

2 8oz packages of Tempeh (Lightlife)
1/3 cup Tamari or Soy sauce
2 cups water
1 tsp black pepper

1/4 cup olive oil
1 large onion, chopped
3 cloves garlic, minced
1/3 cup red wine or veg broth
2 15 oz cans of crushed tomatoes w/juice
2 tsp. dried oregano
1/4 teaspoon cinnamon
1 bay leaf
salt

Bechamel
2 Tbs butter (Earth Balance)
2 Tbs flour
1 Cup milk (regular or PLAIN soy)
1 pinch nutmeg
1 pinch salt
1 pinch pepper

1/2 cup breadcrumbs

Optional
1 cup of grated Kefalotyri cheese or Romano

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Prepare Veggies

– Wash eggplant and zucchini and scrub and peel the potatoes.  Using a very sharp knife, slice all of them lengthwise into 1/4 inch slices.

– Spray or brush 3 cookie sheets with olive oil.  Place sliced vegetables on the sheets and brush/spray with olive oil.  Sprinkle with salt and pepper.  Some overlap is OK.

– Roast veggies for 15 minutes in a 400 degree oven.  Potatoes may need 20.  Remove when lightly browned.  I sort of stack the baking sheets on one side of the stove while I cook other stuff.

Prepare Red Sauce

– Crumble tempeh into small pieces into a large saucepan.  Add tamari or soy, water and 1 tsp of oil.  Cover and let boil for about 10 minutes.

– Remove lid and allow to liquid to boil off for about 5 minutes.  Drain in a colander.

– Do not rinse pan, heat 1/4 cup olive oil over medium heat and saute garlic and onions for 4 minutes.  Add tempeh to pan.

– Add wine and simmer a few minutes.  Add crushed tomatoes, oregano, ground cinnamon and bay leaf.

– Simmer, partially covered over medium-low heat for 10-15 minutes.  Stir occasionally.  Remove bay leaf.

Make Bechamel

– Melt the butter in a small sauce pan over medium heat. 

– Add flour and whisk to form a roux.  Whisk until it darkens, but just a light brown.

– Add milk slowly, whisking until there are no lumps.  Add nutmeg, salt and pepper. 

– Remove from heat when thickened. (Coats the back of the spoon.)

ASSEMBLE!

– Brush a 9×13 inch glass or metal pan (sometimes I use a larger one) with olive oil.  Spread some of the red sauce on the bottom.

– Add successive layers of eggplant, potatoes, sauce and half the breadcrumbs.  Put the zucchini on top of this. Continue to layer and end with bread crumbs.

– Pour Bechamel Sauce evenly over the top.

– Bake for 30 minutes in a 400 degree oven

– Sprinkle optional grated Kefalotyri cheese on the top and bake for 15 more minutes.

– Remove and allow to sit for at least 15 minutes before slicing to serve.

I have served this with a quickly sauteed spinach in garlic and oil on the side or on top.   Totally not necessary, but it looks nice.

Tastes great as leftovers, as the flavors meld and the texture firms up.

Bananafish & Aloo Chana for Nikkie

March 5, 2009

I was reading something Paul wrote and it made me go out to the livingroom searching for my books.  

I went out searching for my Salinger and realized we had no good way of organzing anything.  I had to remember – visually- what the books looked like.   Happily, Nine Stories looks like Catcher in the Rye and Franny and Zoey and everything I’ve ever bought that he wrote:  Thin white volumes, with rainbow detail.

I found them, but sadly, I haven’t looked at these books in  years.  Nine Stories deserves a re-read.  As do the rest.

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I made some food last night and it was good.  To share:

ALOO CHANA (for Nikkie)

-2 cups cooked rice
-1/2 cup frozen peas

-1 large red onion chopped large
-3 cloves garlic minced
-1-2 serrano peppers chopped

-2TB curry powder
-1tsp allspice (*if you have it)
-1tsp black pepper
-2TB oil or ghee

-3-4 red potatoes, peeled and chopped into inch-size pieces
-1 can chickpeas, drained
-1 LARGE can chopped tomatoes

-1/2 cup chopped cilantro

1. In a large sauce pan, heat the 2TB of ghee or oil over medium-high heat.  Add the spices and mix until pastey.

2. Add onion and pepper and after a few minutes, add garlic and reduce to medium heat.  Sautee for a  minute or two.

3. Add potatoes and sautee for 5 minutes.

4. Add chickpeas and sautee for 5 minutes.  Add a bit of water if dry.

5. Add canned tomatoes and all the juice. Stir and lower heat.  If not covered, add a cup of water.

6. Cover and let cook for 30-35 minutes.  Stir occasionally. (check after 10 minutes…etc.)

7. Put peas in the microwave for 3 minutes – covered in water.  Drain.  Add to rice.

8. Check the potatoes/chickepeas and make sure they are cooked through – nice and soft.  If not – cook for 5-10 minutes longer.

9. Dish out rice/peas and enough potatoes/chickpeas/sauce.  Sprinkle chopped cilantro on top.

Serves 4-6.

i tried

January 9, 2009

She likes to tell me I’m a good cook. 

iy0308_chicken-fricassee_lg1

 

 

 

 

 

Or at least, that she likes what I cook for her.  I try, I do.  But yes, I AM cooking for her…

(I mean really, who’d not want a woman cooking for her who has a variety of curry powders, fresh veggies, and ghee at her her fingertips?  Let’s not forget the willingness to make her Special Beef Stew…)

On New Year’s, I was determined to make this recipe and I did.  I had David to cook for – and Nikkie does like her chickens… I found it because I was home and was watching the Food Network – not my usual practice, but…

But I was sure not to make it as bland as it was shown. 

From what I know, Fricassee refers to how the chicken is cut – not how it is prepared.  Every other recipe I found for this was either bland or spicy, but nothing told me how to make it for David and Nikkie.

So, this is what I did.

Ingredients

  • 4  chicken breasts, cut into large pieces
  • Kosher salt and freshly ground black pepper
  • 1.5 cup low-sodium chicken broth
  • 1 large white onion, coarsely chopped
  • 4 garlic cloves, minced
  • 2 serrano chili peppers (or one jalapeno) chopped fine
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground cumin
  • 1 teaspoon ground madras curry powder
  • 1 teaspoon dried oregano
  • 1/4 cup all-purpose flour
  • 1 (11.5 ounce) jar white asparagus in water
  • 1/3 cup capers, drained and rinsed
  • thinly chopped scallions, for garnish

Directions

Season the chicken all over with salt and pepper. Place the chicken pieces in a large pot with the broth, onion, garlic, chili peppers, Worcestershire sauce, lemon zest, cumin, curry powder, and oregano.

Cover, bring to a boil, then reduce the heat to medium-low and simmer, until the chicken is cooked through, about 15  minutes. Strain and transfer the chicken to a plate or bowl -reserve liquid.

Add  liquid to the pot and simmer over medium heat. Add the flour, whisking to avoid getting lumps. Bring the sauce to a simmer stirring constantly so it doesn’t stick or burn, until it has thickened slightly, about 5 minutes.

Remove the asparagus from the jar, reserving the liquid, and cut the stalks into thirds. Whisk the asparagus water into the thickened broth. Add capers, stirring to combine.

Add the chicken and asparagus to the sauce and stir to coat. Cook a couple of minutes to heat through and bring the flavors together. Transfer the chicken fricassee to a decorative platter or bowl and garnish with chopped scallions.

Serve  over amazing rice/lentils.

 Kiss your girl.

Chana Dal with Mustard Greens

November 4, 2008

 

 

 

 

 

 

 (Should look something like this – Thanks, Vitalita)

Chana Dal with Mustard Greens (or Collards or Kale or Spinach)

1.5 cups split chana dal (dry)
5 cups water
1 TB turmeric
1 TB salt
* Peeled Ginger Slices

2 TB peanut or vegetable oil (or ghee)
1 TB mustard seeds
1 head of garlic, minced (or like 6 TB of pre-minced garlic)
1 TB garam masala
1 TB madras curry powder
1 tsp ginger powder
1 tsp red chili powder

1 small onion – chopped or sliced

2 TB ghee or butter

8-10 oz or so of frozen Mustard Greens (or Collards or Kale or Spinach

1/2-1 cup washed, chopped Cilantro (Coriander Leaves)

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Rinse the dal and drain – wiping out any debris in the pot.  Put dal, water, ginger slices (as many or as few as you like – most recipes call for 2-4), and turmeric into the pot and bring to a boil.  Skim the pot if necessary.  Simmer at a low boil, covered for about an hour.

(If your greens are frozen, I put them in some water in a bowl and let them defrost while the dal cooks down.)

After an hour, remove lid and continue boiling and stirring to prevent any sticking.

In a small skillet, heat 1 TB of oil and fry mustard seeds.  It is best to use medium heat and cover – when you hear the seeds pop, remove from heat. Empty seeds into small bowl.

Stir dal.  Heat the other 1TB of oil in the skillet and fry the garlic, garam masala, curry powder, ginger powder and chil powder until fragrant.

Add mustard seeds, and garlic mixture to large pot and stir through.  Add onions and Greens.  Stir to combine.  Add ghee or butter.

Stir in Cilantro (Coriander Leaves), chopped or whole.

Serve with hot naan or other indian bread and/or rice.

some cilantro

September 27, 2008

I’m listening to Swati and I’m doing OK.

David came by for some random cooking (recipe below) and the rockstar is on the verge of something good.  And me – something good might just be in the works.  Not sure – for sure – but maybe I just might be OK.

It’s Friday and I still left work after 7pm.  On my way home, I was walking into the grocery.  I had this idea for maybe some sort of paella – some cilantro – maybe some lemons – I wasn’t sure and then…

Who did I see?  A couple from one of my cases.  A man, easily recognizable by the shoulder-length black hair coming from his cap and his tiny woman with her hair pinned up.  I found them in the produce aisle.   I felt bold and tapped the lady – “Hola!  Como estan?” as I pointed to the both of them.  They smiled and touched me – the both of them.   “Hello, Miss!  THANK YOU.”

The City had brought a case against the man- and after a year and half of trial – the city LOST.  The man was the boyfriend of this woman.  A woman with 3 children.  He had gotten drunk at a party – she had, too – and they had fought in the early morning.  Someone called the police.  White folk showed up and this guy – he did not understand.  This woman, she didn’t understand it either.

Kids may or may not have been there – so a Family Court case was filed.  I picked up this case.

My clients were 9, 11, and 14 at the time.  All the kids said to me, it was just an argument.  “He does not drink so much – it was just the party.  Miss, they got upset.”

The man’s lawyer presented evidence.  The man, the woman, my oldest client – they all testified – OVER  A YEAR to tell the judge that what happened was a one time thing.  That the children were not there.  IT WAS NOT NEGLECT.   The man is really sorry, really sad that this happened.

The whole time, the man could not live in the home, he was not allowed to have unsupervised contact with the children who had come to love him.  The woman felt like she was breaking the law when she came near him.

The judge listened and she evaluated and she thought – and she dismissed the case. The man was allowed to FINALLY come home. 

After a year and half. 

The judge was LIVID.  She had kept the man away with her order.   The woman and the man – they embraced in court.  Tears in their eyes.  Tears in my eyes.  The judge almost had tears in hers. She threw down her hands when she gave that decision.

I saw this man and this woman in the grocery store tonight.  She was picking over produce, he was holding the hand basket at her side as she put in apples, carrots, and lemons.  They saw me.  They thanked me for believing.  Believing that SHIT HAPPENS.  And that people should not be separated for over a year because someone got angry just once and they had it out.  The kids had gotten mad because they did not like seeing momma cry.   (That is how things like this gets reported to social services.) Had everyone spoken English, I doubt this would have happened this way.

I see tonight, that after all of this, this man loves her.  She loves him.  Those children, my clients – they told me that. 

And L——?  Age 14?  She got on the stand and told the Judge, “Sometimes people fight, Your Honor, but they still don’t want to hurt each other.  He is really, really sorry.  I believe him. He is the only father I have ever had…”

Get away from these people, I just don’t feel safe. Get out of this place. Cause I would do anything for you, I wish there was someone who felt the same way. Whatever happened to honesty?

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RECIPE
CHICKEN AND RICE

INGREDIENTS

– 3 boneless chicken breasts – rinsed and patted dry – cut into bite-sized pieces
– SEASON ALL (or salt/pepper) to taste

– 1 large onion – chopped
– 1 red bell pepper – chopped
– 4 cloves garlic – chopped
– 2 small serrano peppers – chopped
– 1 cup frozen peas
– 1/4 tsp turmeric
– 1 tsp Curry powder
– 1 tsp thyme
– 3 bay leaves
– 2.5 cups broth (chicken or veggie)
– 1/2 cup tomato sauce
– 1 cup rice
 – 1/2 cup chopped cilantro
– salt/pepper
– 2 TB Olive Oil

-Fresh cilantro for garnish

DIRECTIONS

1.  Season Chicken with Season-All or salt/pepper in a bowl.  In a large pot, heat Olive Oil over medium heat and sautee chicken for 5 minutes.  Wash the bowl out  and set chicken aside.

2. In reserved oil/juices (add more oil if dry), sautee onion, garlic, bell pepper, and serrano peppers – until fragrant.

3.  Add Turmeric, Curry, Thyme, and Cilantro.  Stir well for about a minute.

4.  Add peas, stir.  Then add broth and tomato sauce.  Stir well for 3-4 minutes.

5.  Add rice and stir for a minute.

6.  Bring to a boil and then cover and lower heat to a simmer for about 30 minutes.

7. Check pot and if too watery, cook for 5-10 minutes more, covered.

Serve in a bowl with cilantro – chopped – on top.
Be thankful for the legal process, but understand the injustice.  Salt/Pepper to taste.

Serves 3-5

puttanesca

April 8, 2008

I just made a wonderful meal with these guys.  Sadly – they are NOT vegan.

I found them randomly in my local grocery and they were tasty as hell sliced up, sauteed for a bit in some olive oil and added to a fairly traditional Puttanesca:

 

 

 

 

 

 

 

ALMOST VEGAN* PUTTANESCA

1/2 LB pasta

1 pkg (4 links) veggie sausage – cut on the diagonal
1 Jar simple red pasta sauce (Ragu is fine)
3/4 cup black olives, halved (canned is OK)
3-4 TB capers, drained (get a jar and they keep)
1 medium red onion, diced
4-6 cloves garlic, peeled and minced (or chopped really fine!)
1 tsp dried oregano
1 tsp dried basil or 2 TB chopped fresh
*1 tsp OLD BAY seasoning
pinch of dried red pepper flakes
3 TB olive oil
*1/4 cup red wine
FRESH BLACK PEPPER

1. Fill large pot with water and a couple dashes of salt – set on high to boil.

2. In a medium sauce pan, add olive oil and sausages – add optional OLD BAY – heat and sautee sausages until slightly browned.  After 5 minutes, sautee onions for a few minutes.  Add garlic for anther few minutes over medium heat.  

3. *Add optional red wine – up heat to HIGH and deglaze for a minute or two.  Add capers and olives. Lower heat and sautee for 5 minutes, stirring a bit.

4. Add jar of sauce and red pepper flakes to pan, stir and heat to almost boiling.  Add dried herbs and Pepper – stir and cover. Lower heat and let simmer.

5. Cook pasta according to package and drain.

6. Stir sauce and turn off heat. Either spoon some sauce over pasta on the plates or return pasta to the large pot and mix with the sauce and serve.

3-5 Servings depending on your appetite. (great leftovers to take to work/school.)

*Leave these non-vegan guys out – or substitute with vegan sausage crumbles made from Tempeh – I suggest Isa’s recipe in VWAV/PPK.

 

Mexican Wednesday (vegan too!)

March 16, 2008

tomatillos 

I went to the grocery on Wednesday night and saw some pretty fine tomatillos.

I bought them – and had no idea what to do with them.  I searched a bit on the world wide web and found that roasting them along with some garlic made a pretty fine salsa or – enchilada sauce!

I think I mighta created a recipe that just might make Isa proud:  (See below for adult beverage)

 Vegan Enchiladas w/Roasted Tomatillo Sauce

8 medium flour or corn Tortillas
*Grated soy cheese – optional

SAUCE

1/2 – 1 lb tomatillos, husked and cut in half
1/2 onion, peeled and quartered
4-5 cloves garlic, peeled
2 jalapenos – seeded (or not if you like fire), cut in half
1/2 cup fresh cilantro, chopped
1 1/2 cups vegetable stock
1 tbsp olive (or other vegetable) oil
1 tsp cumin, ground
1 tsp chili powder

Preheat Broiler.  Place tomatillos cut side down, onion, garlic, and jalapenos (cut side down) in a foil-lined roasting pan or cookie sheet with sides and broil 5 to 7 minutes minutes. Remove when slightly blackened and soft – and transfer the roasted vegetables and any juices to a food processor or chopper. Add the cumin and cilantro; puree.

(If you don’t have a food processor or chopper, try the blender.  Neither?  Chop or grind everything up really fine.)

Heat the oil in a large saucepan over medium heat. Pour puree into pan and cook, stirring constantly approximately 5 minutes. Add stock and lower heat. Heat sauce through, cover and set aside on the stove.

(sauce based on this recipe)

FILLING

1 15 oz can Chickpeas (or other beans)
1 medium Parsnip – grated
1 medium Carrot – grated
1/2 Red Bell Pepper – diced
1 small or 1/2 large red onion – diced
2-3 cloves garlic – minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
fresh ground pepper
2 TB vegetable oil

Heat vegetable oil in large skillet (with sides).  Saute onion and cumin for a few minutes.  Add garlic and diced onion.  Sautee a few minutes and add beans.  Cook for about 3-5 minutes and mash up a bit.  (I used a potato masher).  Add grated parsnips and carrot.  Allow to cook a few minutes – stirring.  Remove from heat.

MAKE ENCHILADAS

Preheat oven to 350 F.

Lightly spray a 9×13 glass baking pan with oil.  Warm tortillas in microwave if necessary.  Pour a ladle of sauce in the bottom of the  pan. 

Place some filling in the center of a tortilla, fold top and bottom over and roll sideways – so all sides are closed. Place with edge down in the baking pan.  Repeat with each tortilla until baking pan is filled.  Pour sauce over the enchiladas.   (Use less sauce if desired, but when the level is high, I had good results.)  Sprinkle with optional soy cheese if desired.

Cover with foil and bake for 30 minutes on lower rack.  Remove foil and bake 10 more minutes on top rack.  (or broil for a few minutes to crisp it all up.)

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In addition to making Wednesday night Mexican food-wise, I also found an excellent adult beverage to go along.

Chimayo Cocktail

1 1/4 oz premium tequila
1/4 oz Creme de Cassis
1/4 oz lemon juice
1 1/2 oz apple cider
apple wedges, thinly sliced or diced

Add tequila, creme de cassis, cider and lemon juice to a shaker or pint glass. Blend well and pour over ice into short glass. Garnish with an apple wedge or add diced apples.

(drink recipe source)