Update 12/12: I still LOVE this soup but apparently I am the only one. No one else here will eat it and extended family doesn't seem to like it either. Guess I won't make it unless I am REALLY hungry!
(Linda Fernandez via Colette Hokanson)
Madison & I loved this. Jason thought it was okay; Erin hardly tried it. The recipe suggested serving it over rice but we preferred it without.
1 T extra-virgin olive oil
1 1/2 c finely chopped red onion
1 1/4 c finely chopped green bell pepper (1 lg)
1/2 c chopped carrot (1 med)
1/2 c chopped celery (2 med)
3 garlic cloves, minced
2 T minced peeled fresh ginger (I used a dash of ground ginger)
1 T curry powder
1 (14 oz) can diced tomatoes, drained (or undrained)
1 bay leaf
4 c vegetable broth (I used chicken)
1 large sweet potato, peeled and cut into 1/2" pieces (about 12 oz)
1 1/2 c shelled edamame
1/4 c creamy or crunchy natural peanut butter or almond butter
1/4 c chopped fresh cilantro
1 (6 oz) bag baby spinach, torn into bite-sized pieces
1/2 t salt
ground black pepper
Heat oil in 4 qt saucepan over medium heat. Add onion, pepper, carrot and celery; saute until soft and translucent, about 5 minutes.
Add garlic, ginger and curry powder; saute until fragrant, about 1 minute (do not brown garlic). Add tomatoes and bay leaf. Cook, uncovered, until tomatoes are slightly reduced, about 3 minutes.
Add broth and sweet potatoes; bring to a boil. Reduce heat and simmer about 8 minutes. Add edamame and peanut butter; stir to combine. Add cilantro and spinach; cook until thoroughly heated and spinach wilts, about 2 minutes. Season with salt & pepper. Serves 8.
Per cup:
Calories: 190
Fat: 8g
Protein: 11g
Carbs: 21g
Fiber: 5g
Monday, January 31, 2011
Saturday, January 29, 2011
Salmon with Brown Sugar Glaze
www.allrecipes.com
1/4 c packed light brown sugar
2 T Dijon mustard
4 (6 oz) salmon fillets
salt and ground pepper to taste
Preheat broiler. Season salmon with s&p. Whisk brown sugar and mustard in a small bowl and spoon over fillets. Broil 10-15 minutes or until fish is flaky.
Calories: 330
Fat: 16.2g
Cholesterol: 8.3mg
1/4 c packed light brown sugar
2 T Dijon mustard
4 (6 oz) salmon fillets
salt and ground pepper to taste
Preheat broiler. Season salmon with s&p. Whisk brown sugar and mustard in a small bowl and spoon over fillets. Broil 10-15 minutes or until fish is flaky.
Calories: 330
Fat: 16.2g
Cholesterol: 8.3mg
Salmon with Satsuma-Soy Glaze
Cooking Light November 2009
This was really good! While trying (unsuccessfully) to multi-task, we burned the sauce and had to throw it out. The flavor of the fish was fantastic so I can only assume it would have been even better with the sauce on it.
1 T grated satsuma orange rind
1 c fresh satsuma orange juice (about 4 satsumas)
6 T soy sauce
1/4 c rice vinegar
1 T canola oil
1 T honey
1/2 t freshly ground black pepper
1/4 t crushed red pepper
3 (1/4") sliced peeled fresh ginger (I used ground ginger)
6 (6 oz) skinless boneless salmon fillets
1 T water
1/2 t cornstarch
2 satsuma oranges, peeled and sectioned
Combine first 9 ingredients in ziploc bag. Add salmon and marinate 1 hours, turning frequently. Remove salmon. Strain marinade into small pan. Bring to a boil over high heat. Cook about 6 minutes, until reduced to 1 cup. Combine water and cornstarch in small bowl, stir with whisk. Add to pan; bring to a boil. Cook 1 minute, stirring constantly. Add orange sections; cook 30 seconds. Set aside. Keep warm.
Broil salmon 8 minutes. Serve with sauce.
Calories: 320
Fat: 13.3g
Protein: 35.3g
Carb: 12.8g
This was really good! While trying (unsuccessfully) to multi-task, we burned the sauce and had to throw it out. The flavor of the fish was fantastic so I can only assume it would have been even better with the sauce on it.
1 T grated satsuma orange rind
1 c fresh satsuma orange juice (about 4 satsumas)
6 T soy sauce
1/4 c rice vinegar
1 T canola oil
1 T honey
1/2 t freshly ground black pepper
1/4 t crushed red pepper
3 (1/4") sliced peeled fresh ginger (I used ground ginger)
6 (6 oz) skinless boneless salmon fillets
1 T water
1/2 t cornstarch
2 satsuma oranges, peeled and sectioned
Combine first 9 ingredients in ziploc bag. Add salmon and marinate 1 hours, turning frequently. Remove salmon. Strain marinade into small pan. Bring to a boil over high heat. Cook about 6 minutes, until reduced to 1 cup. Combine water and cornstarch in small bowl, stir with whisk. Add to pan; bring to a boil. Cook 1 minute, stirring constantly. Add orange sections; cook 30 seconds. Set aside. Keep warm.
Broil salmon 8 minutes. Serve with sauce.
Calories: 320
Fat: 13.3g
Protein: 35.3g
Carb: 12.8g
Garlic Herb Bread (Bread Machine)
** Erin's FAVORITE!!
(Colette Hokanson)
1 1/4 c warm water
2 T oil
2 t garlic
3 1/4 c flour
2 T sugar
1 1/2 t salt
1/2 t dried rosemary
1/4 t dried thyme
1/4 t dried basil
2 t yeast
Place in exact order in bread pan. Choose 1 lb loaf.
(Colette Hokanson)
1 1/4 c warm water
2 T oil
2 t garlic
3 1/4 c flour
2 T sugar
1 1/2 t salt
1/2 t dried rosemary
1/4 t dried thyme
1/4 t dried basil
2 t yeast
Place in exact order in bread pan. Choose 1 lb loaf.
Chocolate Truffle Balls
1 package semi sweet chocolate chips
1/2 cup creamy peanut butter
1 (8 oz.) container of cool whip (left out to room temp.)
Pour the chocolate chips into a microwave safe bowl, then fill a mug half full of water and place both the bowl and mug in opposite ends of the microwave. Stop and stir the chocolate chips every 30 seconds until completely melted. Add the peanut butter and mix well. Then thoroughly mix in the cool whip. Refrigerate for at least two hours until your chocolate mixture becomes firm enough to handle. Roll the mixture into balls (about the size of a rounded tablespoon), then roll the balls into powdered sugar, coconut, or nuts, or dip in chocolate. Return the balls to the fridge. They taste the best if they stay refrigerated.
Tuesday, January 25, 2011
Gallo Pinto
(Terri Rice)
2 T olive oil
1 medium onion, finely chopped
sweet red pepper, chopped
2 cloves garlic, chopped
3 c quinoa, cooked (1 1/2 c uncooked)
2 cans black beans, rinsed and drained (we only use one to pacify kids)
1 1/2 c cooked corn
1 t ground cumin
1-2 T worcestershire
2-3 T lime juice
s & p
cilantro
avocado
Costco mango salsa
corn tortillas
Heat oil in large skillet over medium heat. Add onion and pepper, saute until it just begins to soften. Add garlic and saute for 5 minutes or until onion is golden and pepper has turned color. Stir in cumin and Worcestershire. Add beans, corn and quinoa. Stir quickly and add lime 1 T at a time. Heat through. S&P to taste. Add cilantro and remove from heat. Serve in corn tortillas with avocado and mango salsa.
2 T olive oil
1 medium onion, finely chopped
sweet red pepper, chopped
2 cloves garlic, chopped
3 c quinoa, cooked (1 1/2 c uncooked)
2 cans black beans, rinsed and drained (we only use one to pacify kids)
1 1/2 c cooked corn
1 t ground cumin
1-2 T worcestershire
2-3 T lime juice
s & p
cilantro
avocado
Costco mango salsa
corn tortillas
Heat oil in large skillet over medium heat. Add onion and pepper, saute until it just begins to soften. Add garlic and saute for 5 minutes or until onion is golden and pepper has turned color. Stir in cumin and Worcestershire. Add beans, corn and quinoa. Stir quickly and add lime 1 T at a time. Heat through. S&P to taste. Add cilantro and remove from heat. Serve in corn tortillas with avocado and mango salsa.
Sesame Mandarin Quinoa Salad
1 c uncooked quinoa
1/3 c olive oil
1 T Balsamic vinegar
1 T Splenda
2 T sesame oil
1/2 c chopped sweet peppers
1/4 c green onion
1/4 c fresh parsley**
1/4 c crumbled Feta
1 c mandarin oranges
Prepare quinoa according to package directions. Transfer to bowl to cool. Whisk dressing ingredients and pour over cooled quinoa. Mix. Add peppers, onion, parsley, feta and oranges. Refrigerate. Serves 4.
** I prefer cilantro (of course!)
1/3 c olive oil
1 T Balsamic vinegar
1 T Splenda
2 T sesame oil
1/2 c chopped sweet peppers
1/4 c green onion
1/4 c fresh parsley**
1/4 c crumbled Feta
1 c mandarin oranges
Prepare quinoa according to package directions. Transfer to bowl to cool. Whisk dressing ingredients and pour over cooled quinoa. Mix. Add peppers, onion, parsley, feta and oranges. Refrigerate. Serves 4.
** I prefer cilantro (of course!)
Sunday, January 23, 2011
Cafe Rio Rice
(Recipe Shoebox)
* This is one of the only recipes I've used where my kids can't tell it's brown rice.
6 c water
6 chicken bouillon cubes
4 t garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice (white or brown)
Saute dry rice and onion in butter until just browned. Blend cilantro, green chilies and garlic in food processor (add 1 c of rice water for easier blending). Bring water to a boil and add all ingredients. Simmer covered 30 minutes (white rice) or 50 minutes (brown rice).
* This is one of the only recipes I've used where my kids can't tell it's brown rice.
6 c water
6 chicken bouillon cubes
4 t garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice (white or brown)
Saute dry rice and onion in butter until just browned. Blend cilantro, green chilies and garlic in food processor (add 1 c of rice water for easier blending). Bring water to a boil and add all ingredients. Simmer covered 30 minutes (white rice) or 50 minutes (brown rice).
Squash Soup
2 large crook neck squash (5-6 cups, sliced)
1/4 c onion
5-6 mini sweet peppers
1 can chicken broth
2-4 T milk or half & half
Place squash, onion and peppers in saucepan with broth. Boil then simmer until tender. Puree and stir in half & half.
I came up with this recipe in an attempt to use up some OLD, TOUGH, past-its-prime summer squash. It was DELICIOUS.
1/4 c onion
5-6 mini sweet peppers
1 can chicken broth
2-4 T milk or half & half
Place squash, onion and peppers in saucepan with broth. Boil then simmer until tender. Puree and stir in half & half.
I came up with this recipe in an attempt to use up some OLD, TOUGH, past-its-prime summer squash. It was DELICIOUS.
Spicy Chicken Rice Soup
(Renee Montoya)
6 c chicken broth
2 c cooked, shredded chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 lg green pepper, chopped
1 onion, chopped
1/3 c uncooked long grain rice
1/4 c chopped fresh cilantro
1/2 t oregano
1/2 t salt
1/2 t pepper
1/4 t cumin
1/8 t crushed red pepper flakes
Combine all and bring to a boil. Reduce heat, cover and simmer 20-25 minutes or until rice and veggies are tender.
6 c chicken broth
2 c cooked, shredded chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 lg green pepper, chopped
1 onion, chopped
1/3 c uncooked long grain rice
1/4 c chopped fresh cilantro
1/2 t oregano
1/2 t salt
1/2 t pepper
1/4 t cumin
1/8 t crushed red pepper flakes
Combine all and bring to a boil. Reduce heat, cover and simmer 20-25 minutes or until rice and veggies are tender.
Better-Than-Marie-Callendars Corn Bread
(Kristi Bennion)
2 eggs
1 c milk
1/2 c melted butter
2 c Bisquick
1/2 c sugar
1/2 c cornmeal
1/2 t baking powder
Mix dry ingredients then add to liquids. Stir. DO NOT use electric mixer. Pour into greased 8x8. Cook at 350• for 30 minutes.
2 eggs
1 c milk
1/2 c melted butter
2 c Bisquick
1/2 c sugar
1/2 c cornmeal
1/2 t baking powder
Mix dry ingredients then add to liquids. Stir. DO NOT use electric mixer. Pour into greased 8x8. Cook at 350• for 30 minutes.
Easy Chicken Tortilla Soup (Crock Pot)
(Kristi Bennion)
2 chicken breasts (uncooked)
2 cans cream of chicken soup
1 small can of green enchilada sauce (we like 19 oz Las Palmas)
1 pkg taco seasoning
1 c salsa
1 can black beans (strained and rinsed)
* can add chicken broth to stretch or make more mild
Put in crock pot and cook on low 6-8 hours. Shred or dice chicken before serving.
2 chicken breasts (uncooked)
2 cans cream of chicken soup
1 small can of green enchilada sauce (we like 19 oz Las Palmas)
1 pkg taco seasoning
1 c salsa
1 can black beans (strained and rinsed)
* can add chicken broth to stretch or make more mild
Put in crock pot and cook on low 6-8 hours. Shred or dice chicken before serving.
Favorite Sweet Potatoes
Thanksgiving favorite! We keep reducing the fat and sugar and they are STILL delicious! I use 1/2 c sugar and 1/4 c butter (half what it calls for) and it's still amazing! We fight over who gets to lick the bowl. SO GOOD. Also good without topping (or with marshmallows).
4 cups cooked and mashed yams (2 yams)
1 c sugar*
1/2 c butter*, melted
2 eggs
1 t vanilla
topping:
2 T butter, melted
3/4 c corn flakes
1/4 c brown sugar
Combine yams, sugar, butter, eggs and vanilla. Mix well and turn into a greased 8x8" glass dish.
Combine topping ingredients and sprinkle over potatoes. Bake 30-45 minutes at 350• or until set.
4 cups cooked and mashed yams (2 yams)
1 c sugar*
1/2 c butter*, melted
2 eggs
1 t vanilla
topping:
2 T butter, melted
3/4 c corn flakes
1/4 c brown sugar
Combine yams, sugar, butter, eggs and vanilla. Mix well and turn into a greased 8x8" glass dish.
Combine topping ingredients and sprinkle over potatoes. Bake 30-45 minutes at 350• or until set.
Christmas Salsa
12 oz pkg fresh cranberries, chopped
2/3 c sugar
1/2 green or red pepper
1/4 c cilantro
2 T red or yellow onion
2-3 T chopped green chilies
1/4 t salt
8 oz fresh (or canned) pineapple
Chop fine. Mix & chill. Serve with tortilla chips.
2/3 c sugar
1/2 green or red pepper
1/4 c cilantro
2 T red or yellow onion
2-3 T chopped green chilies
1/4 t salt
8 oz fresh (or canned) pineapple
Chop fine. Mix & chill. Serve with tortilla chips.
Grape-Nuts Cookies
1/2 c softened butter
1/2 c firmly packed dark brown sugar
1/2 c sugar
3 T honey
2 eggs
2 t vanilla
1 t baking soda
1/4 t salt
2 c rolled oats
1 c flour
1 c Grape-Nuts cereal
Preheat oven to 350•
Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well.
Add baking soda, salt, rolled oats, flour, and Grape-Nuts. Combine until just mixed.
Drop rounded tablespoons of dough, 2" apart onto lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.
Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks.
Makes 4 1/2 dozen cookies.
1/2 c firmly packed dark brown sugar
1/2 c sugar
3 T honey
2 eggs
2 t vanilla
1 t baking soda
1/4 t salt
2 c rolled oats
1 c flour
1 c Grape-Nuts cereal
Preheat oven to 350•
Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well.
Add baking soda, salt, rolled oats, flour, and Grape-Nuts. Combine until just mixed.
Drop rounded tablespoons of dough, 2" apart onto lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.
Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks.
Makes 4 1/2 dozen cookies.
Island Pork Tenderloin
(Sunni West, p90x diet)
16 oz pork tenderloin, lean
1/2 t salt
1/4 t pepper
1/2 t chile powder
1/2 t cumin
1/2 t cinnamon
2 t olive oil
1/4 c brown sugar, packed
1/2 t fresh garlic, finely chopped
1 t Tabasco sauce
Preheat oven to 350•
Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
Heat 1 T oil in 12" skillet over moderately high heat and brown pork, turning, about 4 minutes.
Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in oven for 20 minutes.
16 oz pork tenderloin, lean
1/2 t salt
1/4 t pepper
1/2 t chile powder
1/2 t cumin
1/2 t cinnamon
2 t olive oil
1/4 c brown sugar, packed
1/2 t fresh garlic, finely chopped
1 t Tabasco sauce
Preheat oven to 350•
Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
Heat 1 T oil in 12" skillet over moderately high heat and brown pork, turning, about 4 minutes.
Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in oven for 20 minutes.
Sunday Morning Lemon Poppy Seed Pancakes
www.allrecipes.com
3/4 c milk
1 T vinegar
1 T lemon juice
1 egg
2 T butter, melted
1/2 t vanilla extract
1 c all-purpose flour
2 T white sugar
1 t baking powder
1/2 t salt
1 t poppy seeds
1 t lemon zest
cooking spray
Stir milk, vinegar and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter and vanilla.
In separate bowl, mix together flour, sugar, baking powder, baking soda, salt, poppy seeds and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 c of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip and brown the other side, about 2 more minutes.
3/4 c milk
1 T vinegar
1 T lemon juice
1 egg
2 T butter, melted
1/2 t vanilla extract
1 c all-purpose flour
2 T white sugar
1 t baking powder
1/2 t salt
1 t poppy seeds
1 t lemon zest
cooking spray
Stir milk, vinegar and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter and vanilla.
In separate bowl, mix together flour, sugar, baking powder, baking soda, salt, poppy seeds and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 c of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip and brown the other side, about 2 more minutes.
Roasted Cauliflower
(Recipe Shoebox)
5-6 c cauliflower florets, cut into bite-sized pieces (the smaller the better)
1/4 c extra virgin olive oil
1 T sliced garlic
2 t lemon juice
1 t salt
1/2 t black pepper
2 T freshly grated Parmesan cheese
In a large bowl, mix olive oil, lemon juice, salt and pepper. Add cauliflower and stir well. Pour cauliflower mixture evenly over large baking sheet and bake at 500• for 10-15 minutes or until light golden brown, stirring occasionally. Serve warm with freshly grated Parmesan cheese.
5-6 c cauliflower florets, cut into bite-sized pieces (the smaller the better)
1/4 c extra virgin olive oil
1 T sliced garlic
2 t lemon juice
1 t salt
1/2 t black pepper
2 T freshly grated Parmesan cheese
In a large bowl, mix olive oil, lemon juice, salt and pepper. Add cauliflower and stir well. Pour cauliflower mixture evenly over large baking sheet and bake at 500• for 10-15 minutes or until light golden brown, stirring occasionally. Serve warm with freshly grated Parmesan cheese.
Breakfast Quiche - Favorite!
Family favorite! Best breakfast casserole we've made. Everyone loved it.
(Mindi Folsom via Colette Hokanson)
8 shredded frozen hash brown potato patties
1/4 c butter, melted
1 c cubed precooked ham
1 c shredded Swiss cheese
1 c shredded cheddar cheese
8 eggs
1 c milk
1/2 t salt
Place hash brown patties in greased 9x13 pan. Pour melted butter evenly over the surface of patties. Bake at 350• for 20 minutes. Remove and sprinkle patties with ham and cheeses. In large bowl beat eggs and add milk and salt. Stir. Pour mixture over cheeses and ham. Bake at 350• for about 30 minutes. Serves 8.
(Mindi Folsom via Colette Hokanson)
8 shredded frozen hash brown potato patties
1/4 c butter, melted
1 c cubed precooked ham
1 c shredded Swiss cheese
1 c shredded cheddar cheese
8 eggs
1 c milk
1/2 t salt
Place hash brown patties in greased 9x13 pan. Pour melted butter evenly over the surface of patties. Bake at 350• for 20 minutes. Remove and sprinkle patties with ham and cheeses. In large bowl beat eggs and add milk and salt. Stir. Pour mixture over cheeses and ham. Bake at 350• for about 30 minutes. Serves 8.
Carrot and Red Pepper Soup
Vegetarian Cooking for Everyone
Deborah Madison
(Sunni West)
2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock
Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.
Deborah Madison
(Sunni West)
2 T. butter or olive oil
1 red bell pepper, cut into 1 inch pieces
2 cups diced onion
1 lb. carrots, thinly sliced
2 T. white rice
Sea salt and freshly milled pepper
2 T. parsley, chopped
3 T. dill chopped or 1 1/2 T. dried dill
Grated zest and juice of 1 orange
6 cups water or basic vegetable stock
Melt the butter in a soup pot and add the pepper, onion, carrots, rice and 1 teaspoon sea salt. Cook over medium heat, covered until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish and serve. This soup may be served hot as well as chilled.
Honey Lime Enchiladas
One of our very favorites! I use a Costco pork loin roast and cook it all day in the crock pot on low, then shred and marinate. Everyone LOVES this recipe!
From the Recipe Shoebox.
The ingredients:
1-1/2 lbs. pork or chicken, cooked and shredded
1/3 cup honey
1/4 cup lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 can (28-oz) green enchilada sauce
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
10 (8-inch) flour tortillas
Directions: Combine honey, lime juice, chili powder, and garlic powder to make a sauce. Add sauce to shredded pork or chicken. Let sauce soak into the meat for about 30 minutes.
Lightly spray a 9x13-inch baking pan with non-stick baking spray. Pour green enchilada sauce into pan to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place seam side down in baking dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350° for 30 minutes. Then broil until cheese is slightly brown and crispy (it will only take a minute or two). Makes 6-8 servings. Enjoy!
Butternut Squash Lasagna
http://section89.blogspot.com/
2 medium butternut squashes
2 medium butternut squashes
1 onion, chopped fine
1 1/2 cups apple cider
1/2 t. white pepper
3/4 t. ground sage
1 t. sea salt
1/4 t. grated nutmeg
3 cups ricotta cheese or cottage cheese*
1 egg
1 1/2 cups grated Parmesano-Reggiano
8 oz. fresh mozzarella, break up with your hands or grate
1 clove of garlic, minced
1 package of no-boil lasagna noodles
1/2 cup hazelnuts, toasted and chopped
olive oil
Preheat the oven to 400*. Slice your butternut squash in half, scoop out the seeds and place cut side down on a oiled baking sheet. Alternately you can cook the squash in the microwave if you short on time (just microwave cut side down until tender). Roast the squash for 1 hour. When cool enough to handle scoop out the flesh into a large bowl.
While the squash is cooking, heat a skillet and then add a drizzle of olive oil. Cook the onion until beginning to brown, when the onion softens add the minced garlic. Add the cider to the skillet and scrape up the browned bits in the pan. Add to bowl that the squash has an appointment with as well. Add the white pepper, sage and sea salt. Mash it all up with the squash (just like potatoes). It should have a easily-spreadable consistency- think really soft mashed potatoes. If you need additional liquid add a bit of water.
Get your 9x13 baking dish and place all of the noodles inside. Cover with hot tap water and let sit while you prepare the rest (at least 5 minutes). This guarantees only perfect, non-crunchy noodles.
In a separate bowl mix the ricotta cheese, egg, 1 cup of the Parmesan, and nutmeg.
Adjust the oven temperature to 375*. Spread a thin layer of the squash mix. Place four noodles down, slightly overlapping each other. Layer squash, cheese mix and then some fresh mozzarella, noodles and repeat. End the final layer: squash, noodles, cheese mix, mozzarella and the remaining Parmesan.
Bake until golden brown, about 30 minutes. Serve with toasted hazelnuts sprinkled over the top.
*If you are unable to procure ricotta cheese or just need to use up what is already in the fridge go for the cottage cheese; but (and this is important to fool the naysayers and get a better end product) pulse the cottage cheese with a hand blender, in a blender or a food processor until it looks just like ricotta. Ta-da.