Bean and Cheese Enchiladas with Rice

Every year during Lent we Catholics arrange our cooking schedules as we give up meat on Fridays. Often hubs and I spend Fridays out for sushi but sometimes its nice to have a home-cooked meal. Enter the meatless enchiladas and Mexican night! Not only is this a tasty recipe but it includes both the entree and the side dish. It also works for nights outside of Lent and is perfect for the vegetarians in your life.

Bean and Cheese Enchiladas with Rice - serves 8

Have it:
8 6 inch flour tortillas
1 15 oz. tomato sauce
1 tbl. ground cumin
2 tsp. paprika
1 tsp. chili powder
1/2 tsp. mexican oregano (didn't know this existed but its easy to find)
1/2 c. water
3 c. cooked white rice
1 c. chunky salsa
1/2 c. sliced black olives
1 4 oz. can sliced green chiles
1 15 oz. can refried beans
4 oz. shredded cheddar cheese (or 8 oz. for the cheese lovers)

Do it:
1. Cook the white rice according to the package directions. Preheat oven to 350.

2. In a large bowl mix together the tomato sauce, cumin, paprika, chili powder and oregano. Add to this mixture the water and cooked rice.

3. Lightly grease a 9x13 casserole dish with oil or cooking spray. Spread the rice mixture onto the bottom of the dish to cover. On each of the tortillas, spread 3 tbl. refried beans on each and sprinkle with cheese. Roll up tightly and place seam side down on top of the rice. **the original recipe suggests spreading the beans on 4 tortillas and the cheese on 4 tortillas but I thought beans AND cheese was much better.

4. Top the rolled tortillas with the salsa, black olives and chiles. I also added some cheese to the top. Bake, covered, at 350 for 45 minutes.

I love that this recipe includes the rice and the enchiladas in one dish. Everything is ready at one time and the flavors meld together deliciously. And with all of the great spices, I recommend stocking your cabinet with Penzey's Spices which happens to be where I get most of my spices and this recipe :)

Source: Penzey's One Magazine

Ginger Pork Spring Rolls

One of my favorite cookbook series are those from America's Test Kitchen. If you're not familiar with ATK, it's a real kitchen based outside of Boston that tests and develops the best recipes, publishing cookbooks and the Cook's Country television show on public television. I love their recipes because not only are they tried and true but they give a great explanation of why a particular method or ingredient was chosen above another. I've made a variety of dishes and have loved almost all of them. My newest foray was with this Asian infusion recipe that was both easy and delicious (my two favorite words for cooking!).

Ginger-Pork Spring Rolls - serves 4

Have it:
1/4 c. hoisin sauce
1/4 c. soy sauce
2 tbl. Asian chili-garlic sauce
1/4 c. water
1 16 oz. bag coleslaw mix
1/2 c. chopped fresh cilantro
6 scallions, white parts minced, green parts sliced thin
1 tbl. vegetable oil
1 lb. ground pork
3 tbl. grated fresh ginger
12 9-inch rice paper wrappers

Do it: 1. Combine hoisin, soy, and chili-garlic sauces and water in small bowl. In another bowl, mix coleslaw, cilantro, and scallion greens.

2. Heat oil in large skillet over medium-high heat until just smoking. Add pork and 1/3 c. hoisin mixture and cook until no longer pink, about 5 minutes. Stir in ginger and scallion whites and cook until fragrant, about 1 minute. Transfer pork to bowl with coleslaw mix and toss.

3. Spread clean, damp kitchen towel on counter. Soak 4 wrappers in bowl of warm water until just pliable, about 10 seconds; spread out on towel. Arrange 1/2 c. filling on each wrapper, leaving 2-inch border at bottom. Fold in sides and roll up tightly. Repeat with remaining wrappers and filling. Serve, passing remaining hoisin mixture at table.

The dipping sauce was hubs favorite part, great flavor and could easily be used for other Asian inspired dishes.

Source: America's Test Kitchen, The Best Simple Recipes

Lemon Shrimp with Asparagus and Angel Hair

It's no secret that I love to cook. I hunt out recipes in my countless cookbooks or peruse blogs and the Food Network website to find ideas for specific food items but sometimes recipes find me. Maybe its in a magazine or on the top of an oatmeal can or on the back of a pasta box (as it was in this case). I collect these handy little recipes on 4x6 index cards in a little box. Sorted out by main ingredient or type of dish, I use these guys frequently and have made this tasty pasta dish more than once to good reviews.

Lemon Shrimp with Asparagus and Angel Hair - serves 4

Have it:
1 lb. asparagus spears, trimmed, cut into 1-in. pieces
1 tbl. extra virgin olive oil
1/2 lb. medium shrimp, peeled & deveined (I use frozen shrimp that can be thawed under cold water for fast meals)
1/2 c. chopped red pepper
1/4 teas. crushed red pepper flakes
1 c. half & half
1/2 teas. salt
2 tbl. lemon juice
2 teas. lemon zest
8 oz. angel hair pasta
1/4 c. freshly grated parmesan cheese

Do it:
1. Bring a small saucepan of water to a boil. Add asparagus; boil for 30 seconds. Drain; rinse under cold water and set aside. This is to get the cooking process started and then stop them from cooking all the way through.

2. Heat oil in large skillet over medium-high heat. Add asparagus, shrimp, red pepper and red pepper flakes; cook 5 to 7 minutes or until shrimp is cooked and vegetables are tender, stirring occasionally.



3. Reduce heat to medium-low. Stir in half & half and salt. Heat thoroughly, stirring occasionally.

4. Meanwhile, cook angel hair pasta according to package directions; drain and return to pot.

5. Add shrimp sauce to hot pasta; toss. Add lemon juice and lemon zest; toss. Transfer to serving platter; sprinkle with cheese.



Source: Barilla Pasta

Italian Feast with Caprese Salad and Italian Sausage Soup

Let me start off by saying YUM! This one is a winner. I know this by my own tastebuds reaction but also confirmed by hubs going back for seconds and requesting I make it again before he was even done! The caprese salad is easy and fresh and the soup is great for flavor and substance. And it's an easy meal to make with the help of the handy-dandy Crock-Pot. Oh, and bread is a must for dipping!

Caprese Salad - Serves 4

Have it:
1 ripe beefsteak tomato (make sure its a good one)
4 fresh basil leaves
fresh mozzarella, sliced or buy it pre-sliced
olive oil
balsamic vinegar
salt & pepper

Do it:
1. Slice the tomatoes and mozzarella. Layer the basil leaves, tomato and mozzarella.

2. Season with salt & pepper. Mix 1 tbl. balsamic vinegar with 1 tbl. olive oil. Drizzle over the salad. Serve.

Italian Sausage Soup - Serves 4-6

Have it:
Sausage Meatballs
1 lb. Italian sausage, casings removed (I used hot sausage which added a lot of flavor)
1/2 c. dried bread crumbs
1/4 c. grated parmesan cheese
1/4 c. milk
1 egg
1/2 teas. dried basil
1/2 teas. black pepper
1/4 teas. garlic salt

Soup
4 c. hot chicken broth (I used Pacific Foods organic low-sodium broth and heated in the microwave)
1 tbl. tomato paste
1 clove garlic, minced
1/4 teas. red pepper flakes
1/2 c. mini pasta shells (you can use any tiny pasta)
1 10 oz. bag baby spinach leaves grated parmesan cheese

Do it:
1. Combine meatball ingredients. Form into marble size balls.

2. Combine broth, tomato paste, garlic and red pepper flakes in 4 1/2 quart Crock-Pot slow cooker. Add meatballs. Cover; cook on low 5 to 6 hours. So easy!

3. Thirty minutes before serving, add pasta. When pasta is tender, stir in spinach leaves. Ladle into bowls, sprinkle with parmesan cheese and serve immediately.

I love the spinach in this dish. Adding it right before serving allows it to wilt without being soggy. With there only being the two of us, we were able to have this a second day and it tasted great heated up.

Source: Crock-Pot The Original Slow Cooker Recipe Collection

The largest citrus fruit!

Walking through Whole Foods is always an adventure, I find myself exploring the wine, the fresh fruits, the always changing selection of prepared foods. There is always something new to try and on my last excursion I came across the pummelo. Piled high in the produce section and stating boldly that it was "the largest citrus fruit in the WORLD!", the pummelo is a member of the citrus family and can grow to be the size of a volleyball. It's similar to the grapefruit and can be eaten as such but it is a bit sweeter. The rind is very spongy and with a little sugar sprinkled on top, it made a very refreshing breakfast!



Now it has been awhile since I have cut a grapefruit and it was the first time I cut pummelo so I cute vertically when I should have cut horizontally. It was still very tasty and I think in the future investing in a grapefruit tool is a good plan.

Roasted Vegetable Meatloaf with a Balsamic Syrup Glaze

This isn't the meatloaf of your grandmother's day - this delightful update takes the loaf out of the pan to keep it moist, adds a boatload of veggies and a simple, yet delicious glaze of balsamic and ketchup. Meat keeps its starring roll and the addition of the veggies really rounds out the flavor. Trust me when I say this is one of my favorite recipes and a true crowd pleaser. Served with mashed potatoes or mashed cauliflower and you've got yourself a hearty and delicious comfort food meal!

Roasted Vegetable Meat Loaf with a Balsamic Syrup Glaze - serves 6

Have it:

3 tbl. olive oil

1 large zuchinni, fine dice

1 large red pepper, fine dice

1 large green or yellow pepper, fine dice

3/4 c. button mushrooms, fine dice

1 medium yellow onion, fine dice

Salt & pepper (as needed)

2 1/2 tbl. garlic, minced or chopped fine

1/4 tsp. red pepper flakes

2 large eggs, beaten

1 tsp. fresh thyme leaves, chopped

1/4 c. fresh parsley, chopped

1 lb. ground pork

1 lb. ground chuck

1 c. panko breadcrumbs (available in the asian foods section of the grocery store)

1/2 c. romano cheese, grated or shredded (parmesan can be substituted)

1 1/2 c. ketchup, divided

1 c. +2 tbl. balsamic vinegar

(The original recipe calls for 1/2 lb. of ground pork and 1/2 lb. of ground veal but I usually just go with a lb. of ground pork and it tastes delish.)

Do it:

1. Preheat oven to 400.

2. Heat the oil in a large saute pan over high heat. Add the vegetables, salt and pepper to taste and cook till soft. Stir in garlic, red pepper flakes and cook for 1 minutes. Cool slightly. A tip for the veggies is to cute into large chunks and then use the food processor to pulse into the fine dice. When processing be careful not to over pulse, you want the veggies chopped but not pureed.

3. Whisk together the eggs and herbs in a large bowl (the largest bowl you have!). Add the meats, breadcrumbs, cheese, 1/2 c. of the ketchup, 2 tbl. of the balsamic vinegar and the vegetables, mix well. I used my hands to mix everything together and ensure a good combination. If you think you need more breadcrumbs, add a bit more.

4. Mold the meatloaf evenly on a baking sheet lined with parchment paper. Whisk the remaining ketchup and vinegar and brush on the meatloaf. Reserve some for basting the meatloaf. Bake for approx. 1 hour, checking at 45 minutes. Let rest 10 minutes before slicing.

This tasty dish came from a comfort foods cooking class and while the business is no more, the recipe sure gets a lot of use in my kitchen!

Source: Culinary Comfort Foods Class, Moveable Gourmet

Blogger App Discovered!

Wow, for someone who uses their phone as much as I do, I am seriously lacking in the app department! I did not realize that lurking within the Android Market was a Blogger app! There may just be hope for my lonely little blog and a great activity for my daily train rides. I do wonder how this will look on a computer. Verdict forthcoming...

Happy day for me, hope it is for you!