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Recipes 9/19 & 9/20
1/2 C flour
1 tsp baking powder
1/4 C nut meats (I used chopped walnuts)
1 tsp salt
1 c patty pan squash, grated (or finely diced as I did)
1 tsp vanilla
( I added a few pinches of nutmeg, ginger, and cinnamon)
ice cream or whipped cream optional for topping
Beat egg and sugar in mixer until fluffy, add dry ingredients, squash, nuts, and vanilla and beat on medium speed until the mixture is wet.
Pour into a greased 8 inch cake pan. Bake at 300 degrees for 45 minutes (I did closer to 50). Cake is done when a toothpick inserted comes out cleanly. Serve with ice cream or whipped cream. This cake freezes well. (From B.O.G. member Carol Shogren- With notes)
Chicken Enchiladas w/ Roasted Tomatillo Chile Salsa
Roasted Tomatillo Chile Salsa:
1 lb tomatillos, husked
1 white onion, peeled, sliced, quartered
4 garlic cloves
2 tsp ground cumin
1 tsp salt
1/2 C chopped cilantro leaves
1/2 lime, juiced
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 tsp ground cumin
1/4 C all-purpose flour
2 C chicken broth, store bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 lb), boned, meat shredded
Freshly ground black pepper
10 large flour tortillas
1/2 lb Monteray Jack Cheese, shredded
2 C sour cream
Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapeños for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized – this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.
(From TFN: Tyler Florence)
1/2 C olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. (From allrecipes.com)
Vegetarian Baigan Ka Bharta
2 Tbls olive oil or vegetable oil. divided
2 eggplants, sliced in half
1/3 tsp mustard seed
2 bay leaves
2 green chilies, minced
1 Tbls fresh ginger, grated or minced
1 onion, diced
2 tomatoes, chopped
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp mango powder (optional)
1/2 tsp garam masala (a mixture of curry, cumin and coriander can make a reasonable substitute)
dash salt, to taste
1/2 tsp lemon juice
Drizzle the eggplants with one tablespoon olive oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of olive oil, heat the mustard seeds, bay leaves, chilies, ginger and onions for a few minutes.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 6 to 8 more minutes. (From about.com)
1 (24 ounce) jar roasted red peppers, drained well and chopped
48 ounces newman’s own socarooni spaghetti sauce
1 (8 ounce) package no-boil lasagna noodles
4 cups shredded mozzarella cheese
1 (7 ounce) container pesto sauce (butoni)
3/4 cup grated pecorino romano cheese
3 tablespoons butter
1/3 cup flour
2 1/2 cups milk
Slice eggplant in 1/4″ slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
Put oven to bake at 350°F.
In large lasagna pan layer as follows:.
1/3 spaghetti sauce.
1/3 lasagna sheets.
1/3 spaghetti sauce.
1/2 the eggplant.
1/2 the mozzarella.
1/3 lasagne sheets.
remaining spaghetti sauce.
chopped red peppers.
remaining lasagna sheets.
Spread Pesto over top layer of eggplant.
Make white sauce as follows,.
melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.Pour white sauce over casserole and bake 30 minutes until bubbly and heated through. (From food.com)