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Tag Archives: vegetarian

Sweet Potato Black Bean Enchiladas

This recipe is definitely one I had to keep telling myself “don’t knock it ’til you try it” and I’m so glad that I did try it! My family really enjoyed it as well. This meal is definitely in our cool weather, comfort food rotation.

5 Dollar Dinners is a great website for yummy and frugal meals. (I linked directly to this recipe) So, definitely browse around her collection of tasty supper options!

I used homemade enchilada sauce adapted from food network’s recipe, I just switched the all purpose flour out with cornstarch.

The recipe for the enchilada sauce is below.

Homemade Enchilada Sauce
Ingredients
3 tablespoons vegetable oil
1 tablespoon flour (**I used 1 Tbs of cornstarch instead)
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Directions
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

The Recipe Girl has another fantastic enchilada recipe as well using ground beef and zucchini.

Do you have another favorite recipe you’d like to share for enchiladas?

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Tomato Pie

Our neighbor’s garden is overflowing with tomatoes, ripe tomatoes that need to be picked or they will rot. I’d start canning them, but it is REALLY hot outside and we live in a 100 year old house…with no central air conditioning. We do have window units, but not in the kitchen. So the idea of boiling water in my kitchen for an extended period of time is not on my list of things I’d like to do.

I pondered the tomatoes for a little bit, but no matter how hard I stared at them I could not will them to tell me what to do with them. Then I remembered that there was a little bakery I had gone to about two years ago that had a tomato pie as a signature menu item. Why not? I rallied the troops and presented them with several recipes I had found online. This is the one that sounded most appealing to us for the filling, but we wanted it in a pizza crust. I also only used large tomatoes given to us from our neighbor…yellow and red, but cherry tomatoes would have been a lovely addition.

I made Bob’s Red Mill Gluten Free Pizza Crust Mix, 16-Ounce Bags (Pack of 4) for our crust according to package directions. It’s our favorite gluten free pizza crust, but you should use your favorite pizza crust recipe.

I made the filling according to the original recipe.

What you’ll need:

– Pizza dough (homemade or uncooked store bought)
– 1/4 tsp salt
– 2 cloves garlic, minced or pressed
– 2 Tbs finely shredded fresh basil leaves
– 7 or 8 ripe tomatoes, cut in half and sliced
– 1 cup of fine bread crumbs (we used gluten free crumbs)
– 1/2 cup coarsely grated fresh mozzarella
– 1/2 cup coarsely grated pecorino or Asiago cheese

1. Prepare pizza dough according to directions.
2. Preheat oven to 500 degrees F.
3. Brush a pie dish with olive oil and spread the pizza crust into it, and brush the top of the dough with olive oil.

4. Put in the oven for approximately 8 minutes, set aside and leave the oven on, but lower the temp to 400 degrees F.
5. In a separate bowl mix the tomatoes with the salt, pepper, garlic, and basil. Let sit for about 10 minutes.

6. Layer tomatoes, cheese, and bread crumbs in the baked pizza crust. We had enough for 3 layers.

7. Put into the 400 degree oven and bake for about 20 minutes, until everything is browned on top.

8. Eat up!

We enjoyed this, but we decided that in the future we would make mini-pies instead of one regular sized pie. We will also add a slice of provolone cheese on top of the filling for an extra layer of cheesy goodness.

Gram’s Coleslaw

This is my Gram’s coleslaw. It was a staple at every holiday and cookout when I was growing up. In high school my friends called her the coleslaw grandma. It’s a sweet tasting, uncomplicated recipe. I hope you enjoy.

You’ll need:
1 medium head of green cabbage
2 large dollops of mayo
8 oz can of crushed pineapple
Salt and pepper to taste

1. Remove any cabbage leaves that are wilted and then rinse the head of cabbage. Chop off the bottom of the cabbage head to remove the stalk, and then cut into four quarters, or any size chunks that you are comfortable with shredding.

2. Shred the chunks of cabbage directly into your serving bowl.

3. Open and lazily drain an 8 oz can of crushed pineapple. You just want to remove the small amount of pineapple juice, but don’t don’t press the lid down hard.

4. Add the crushed pineapple and 2 large dollops of mayonnaise. My grandma always said that the amount of mayo depends on the consistency that you want…we like 2 large dollops.

5. Mix thoroughly.

6. Add salt and pepper to taste.

7. You can serve this right away, but I think it tastes better when prepared about 6-8 hours ahead of time, and set in the refrigerator covered in plastic wrap.

Enjoy!