This one is especially for Cystal because it's dairy free.
INGREDIENTS
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed (I usually use more beans)
One 14.5-ounce can diced tomatoes, drained (I usually keep some of the liquid so things aren't dry, and use more tomatoes)
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion
Optional: pears (I like putting them in just before baking. They bring out the sweet potato.)
1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.
2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.
3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside. 4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.
5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately, with sour cream if desired.
Serves 8.
Wednesday, November 10, 2010
Monday, October 25, 2010
TJ's Ice Cream
I actually won this recipe on a D.C. Ghost Tour. It's Thomas Jefferson's recipe, or so say the spirits.
Ingredients:
1 quart heavy cream
6 egg yolks
1/2 teaspoon salt
1 cup sugar
1 tablespoon vanilla or grated vanilla bean
Directions:
Scald the cream, and then gradually add to it the egg yolks, which have been beaten until creamy and then beaten some more (to teach them a lesson) while gradually adding the sugar and salt. Leave on the stove, stirring constantly until the moisture is thick. Remove from the stove and strain. Now stir in the vanilla, and pour the mixture into a hand-crank ice cream freezer, around which ice and salt have been packed in a ratio of 1 part salt to 3 parts ice. Crank freezer until ice cream is thick. Pour out the ice cream into a mold which is surrounded with salt and ice in a ratio of 1 part salt to 4 parts ice. Place in a cold spot until it sets and serve immediately. Makes 3 pints.
Ingredients:
1 quart heavy cream
6 egg yolks
1/2 teaspoon salt
1 cup sugar
1 tablespoon vanilla or grated vanilla bean
Directions:
Scald the cream, and then gradually add to it the egg yolks, which have been beaten until creamy and then beaten some more (to teach them a lesson) while gradually adding the sugar and salt. Leave on the stove, stirring constantly until the moisture is thick. Remove from the stove and strain. Now stir in the vanilla, and pour the mixture into a hand-crank ice cream freezer, around which ice and salt have been packed in a ratio of 1 part salt to 3 parts ice. Crank freezer until ice cream is thick. Pour out the ice cream into a mold which is surrounded with salt and ice in a ratio of 1 part salt to 4 parts ice. Place in a cold spot until it sets and serve immediately. Makes 3 pints.
Wednesday, October 20, 2010
Pumpkin Chocolate Chip Cookies
Hooray for holiday baking! I love this time of year. It's going to be a little bit trickier this year to make food I can enjoy since I can't have milk, but so far so good. With only slight changes I was able to make these beauties milk-free. This is based on a recipe I found online somewhere last year.
Ingredients:
2 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk or non-dairy milk
1 cup pumpkin
1 cup sugar
1/2 cup cooking oil
1 egg
1 TBS vanilla
1 cup chocolate chips (I used non-dairy chips)
Directions:
Combine flour, baking powder, cinnamon, and salt ingredients in large mixing bowl. In medium bowl combine baking soda and milk. Mix together. Add pumpkin, sugar, oil, and egg and mix. Dump pumpkin mixture into flour and stir together until completely mixed in. Add vanilla. Mix. Add chocolate chips and mix. Bake at 350 degrees for 12-15 minutes.
Note: dairy-free chips are not difficult (or expensive) to find. Check labels. I found that the Kroger's store-brand chips are milk-free.
Ingredients:
2 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk or non-dairy milk
1 cup pumpkin
1 cup sugar
1/2 cup cooking oil
1 egg
1 TBS vanilla
1 cup chocolate chips (I used non-dairy chips)
Directions:
Combine flour, baking powder, cinnamon, and salt ingredients in large mixing bowl. In medium bowl combine baking soda and milk. Mix together. Add pumpkin, sugar, oil, and egg and mix. Dump pumpkin mixture into flour and stir together until completely mixed in. Add vanilla. Mix. Add chocolate chips and mix. Bake at 350 degrees for 12-15 minutes.
Note: dairy-free chips are not difficult (or expensive) to find. Check labels. I found that the Kroger's store-brand chips are milk-free.
Indian Vegetable Curry
Ingredients:
1/4 cup butter
2 tablespoons olive oil
1/2 large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
1/2 teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed
Directions:
1. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
2. Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
1/4 cup butter
2 tablespoons olive oil
1/2 large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
1/2 teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed
Directions:
1. Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
2. Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Spinach and Kale Saag
I tried my hand at Indian food for Heather's Holi Hai birthday and found these recipes to be especially good.
Ingredients:
1/2 cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh kale
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
Directions
1. In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
2. Stir in the chopped kale and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Ingredients:
1/2 cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh kale
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
Directions
1. In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
2. Stir in the chopped kale and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Carrot Soup with Sesame and Chives
Heather made this last night and it was delicious, so I'm sharing with her permission:
Ingredients:
5 tablespoons butter
3 1/2 cups chopped, peeled carrots
1 cup chopped leeks (white and pale green parts only)
1/2 cup chopped celery
6 cups low-salt chicken broth
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon oriental sesame oil
2 cups 1/2-inch bread cubes (from day-old French bread)
1 1/2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh chives
Melt 2 tablespoons butter in heavy large pot over medium hear. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth: bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return to pot. Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and saute until golden brown and crispy. About 4 minutes.
Ladle soup into bowls and mound croutons in the center of each. Sprinkle with sesame seeds and chives.
Ingredients:
5 tablespoons butter
3 1/2 cups chopped, peeled carrots
1 cup chopped leeks (white and pale green parts only)
1/2 cup chopped celery
6 cups low-salt chicken broth
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon oriental sesame oil
2 cups 1/2-inch bread cubes (from day-old French bread)
1 1/2 tablespoons toasted sesame seeds
2 tablespoons chopped fresh chives
Melt 2 tablespoons butter in heavy large pot over medium hear. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth: bring to a boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Return to pot. Whisk cream, sour cream, and 1/2 teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Melt remaining 3 tablespoons butter with remaining 1/2 teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and saute until golden brown and crispy. About 4 minutes.
Ladle soup into bowls and mound croutons in the center of each. Sprinkle with sesame seeds and chives.
Apple Crisp
Use a 8x8 or 9x9 pan, or a pie pan. Also, slice the apples pretty big.
4 Cups peeled, cored, sliced apples (about 6)-granny smith, gala, pink lady, etc. Do not use red delicious.
Place them in a greased baking dish. Sprinkle with a little granulated sugar.
Blend: 2/3 cup brown sugar, 1/2 cup flour, 1/2 oatmeal, 3/4 tsp. cinnamon, 3/4 tsp nutmeg.
Cut in: 1/3 cup soft butter or margarine.
Top the apples with the crumb mixture.
Bake 30-35 minutes at 375.
4 Cups peeled, cored, sliced apples (about 6)-granny smith, gala, pink lady, etc. Do not use red delicious.
Place them in a greased baking dish. Sprinkle with a little granulated sugar.
Blend: 2/3 cup brown sugar, 1/2 cup flour, 1/2 oatmeal, 3/4 tsp. cinnamon, 3/4 tsp nutmeg.
Cut in: 1/3 cup soft butter or margarine.
Top the apples with the crumb mixture.
Bake 30-35 minutes at 375.
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