Thursday, October 27, 2011

Red Enchilada Sauce

Red Enchilada Sauce

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
2 1/2 teaspoons chili powder
1/4 tsp chipotle chili powder
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 cup salsa
1 can tomato paste
1 1/2 cups broth

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the chili powders and cumin and saute for 1 minute.  Add the onion, oregano, ground black pepper, salt, parsley, salsa and tomato sauce.

Mix together and then stir in the broth. Bring to a boil, reduce heat to low and simmer for at least 30 minutes, adding some water if needed.

Based on this recipe from allrecipes.

Cheesy Bean Enchiladas

Cheesy Bean Enchiladas

 
Ingredients:

1 onion, chopped fine
4 garlic cloves, minced
2 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
Enchilada Sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
6 whole wheat flour tortillas
2 cups shredded monterey jack cheese

Heat oven to 350.

Saute onion and garlic in oil until onions are softened.  Add 1 can of each type of beans and mash with a potato masher, then add the remaining black beans.  Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin; simmer and mix on low heat for about 3 minutes or until heated through.

Fill each tortilla with bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.

Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.

Based on this food.com recipe.

Monday, October 24, 2011

Dal

 Dal

Ingredients:

2-3 tbsp butter
1/2 onion, diced
4-5 cloves garlic, minced
2 tsp fresh minced ginger
2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
4-6 cups broth
2 cups lentils

Melt better.  Cook onion and garlic for a few minutes.  Add the ginger and spices, cook a minute or two.  Add the remaining ingredients.  Bring to a boil and then simmer for an hour.

Based on this foodnetwork recipe.

Chicken Makhani

Chicken Makhani

Ingredients:

1 onion, sliced
6 garlic cloves, chopped
15 cardamom pods
2 tsp garam masala
1 tsp turmeric
1/2 tsp ground mustard
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 lb chicken breasts
4 tbsp butter
1 cup plain yogurt (to add at the end, I used fat free)

The Directions.

Add the ingredients through the lemon juice and mix well.  Add the chicken breasts and toss to coat.  Cut the butter into pieces and put a piece on top of each chicken breast piece.  Cook on high 3-4 hours. 

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

From here.

Monday, October 10, 2011

Mexican Rice

Mexican Rice

Ingredients:

1 tbsp olive oil
1 cup brown rice
4 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up

Fry rice in the olive oil over medium heat for a few minutes.  Pour in the tomato sauce and stir to coat all the rice.  Add the cold water and the rest of the ingredients.  Cook 40-60 minutes or until the rice is done. 

This recipe is based on a friend's family recipe.

Lime Mexican Chicken

Lime Mexican Chicken

Ingredients:

1 can diced tomatoes with green chiles
1 packet taco seasoning
1/2 cup lime juice
1/4 cup honey
1 lb chicken breasts
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained

Combine the first 4 ingredients in the slow cooker.  Add the chicken breasts and toss to coat.  Pour on the beans and corn.  Cook on low 4-6 hours. 

Friday, October 7, 2011

Greek Orange Roast

Greek Orange Roast

Ingredients:

1 cup OJ
1 cup white wine
4 tbsp German mustard
3 tbsp Greek seasoning
5-6 cloves of garlic
3 lbs roast meat
1 lb of potatoes in bite size pieces
1 bag baby carrots

Mix the first 5 ingredients in the slow cooker.  Add the meat.  Add the potatoes and carrots.  Cook on low 8-10 hours.

Adapted from an allrecipes.com recipe

Sunday, October 2, 2011

Pasta with Mozzeralla and Spinach

Pasta with Mozzeralla and Spinach

Ingredients:

3-4 cloves garlic minced
1 cup white wine
1/2 cup chicken broth
2 tbsp white wine vinegar
2 tsp pasta seasoning
1 cup spinach roughly chopped
1 cup fresh mozzarella
1 cup cherry tomatoes, halved (can be roasted!!)
2 cups whole wheat pasta

Cook pasta according to directions until almost done.

While the pasta is bioling, cook garlic one minute.  Add the wine, broth, vinegar, and seasoning.  Simmer 10-15 minutes.  Add the spinach and tomatoes cook until spinach is wilted.  Finish the pasta in the sauce, then stir in the mozzarella.

Spinach, Artichoke, and White Bean Dip

Spinach, Artichoke, and White Bean Dip

Ingredients

2 tablespoons extra-virgin olive oil
5 cloves garlic, minced
12oz baby spinach
1 (can cannelloni beans, drained and rinsed
1 can artichoke hearts, drained
1 1/2 tablespoon fresh lemon juice
1 1/2 tablespoon balsamic vinegar 
1 teaspoon kosher salt
1/2 siracha
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.

Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, siracha, and pepper in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl.




Adapted from Giada's recipe.