Posts Tagged ‘vegetarian’

A tasty eat for Cinco de Mayo!

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Start with the Sauce:

Ingredients: 2 cups vegetable broth, 4 tsp. chili powder, 1 tsp. ground cumin, 2 tsp. garlic powder, dash salt, pinch cinnamon, ½ tsp. sugar, 3 tbl. white flour, 3 tbl. vegetable oil. 

First make a roux. In a small saucepan, heat oil on medium. Lower heat and add flour mixing with a wire whisk for 1-2 minutes. (little bubbling going on and keep mixing) Add the chili powder and whisk in. Slowly pour in vegetable broth. Turn heat up to medium and stir til fully mixed. Add the cumin, garlic powder, dash salt, pinch cinnamon, and sugar. (sugar eliminates any bitter taste from the chili powder) Stir after each addition. Bring to a boil and continue to stir. Cook 3 -4 minutes. Remove from heat. (The sauce will form a skin on the surface – just peel off the skin when ready to top enchiladas)

Filling:

Ingredients: 1 ½ cup grated Monterey Jack cheese, 1 ½ cup grated Cheddar cheese, 1 tsp. chili powder, 1 can (15 oz.) black beans drained and rinsed, 1 jalepaño chopped, 1 ½ cup frozen or canned corn, dash salt and pepper, optional: scallion whites chopped.

Combine 1 cup Jack and 1 cup Cheddar and remaining ingredients. Plenty of wiggle room  – take liberties with the filling and make it however you like best. 

Tortilla Time:

Top each corn tortillas with filling (1/3 cup for a 4″ tortilla) Roll tightly and arrange seam side down in an oiled baking dish. Top enchiladas with sauce and sprinkle with the remaining ½ cup Jack and ½ cup Cheddar. Bake uncovered until hot and bubbly about 15 minutes @ 400. 

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Cool 5 minutes and serve garnished with scallion greens.

 

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Re-posted with permission from The Right Recipe, this beautiful appetizer is simple and delish.

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Here’s a idea for the next time you need to throw together a quick appetizer. As you know, there are many different flavors of hummus available these days, but it’s so much fresher and tastier to add your own flavors to this extremely popular Middle Eastern dip.

In these photos I’ve spread about 1/2 inch of good quality hummus onto one of my cake stands then toped it with finely chopped cucumbers, tomatoes, Kalamata olives, fresh dill and crumbled feta cheese…a quick drizzle of extra virgin olive oil and a sprinkle of sea salt and black pepper and it’s ready to serve with crispy pita chips.

Other toppings that would be good:

pine nuts, basil, oregano, cilantro, parsley, roasted red peppers, pesto, artichoke hearts, caramelized onions, whole chickpeas, red pepper flakes, roasted garlic, minced jalapeno peppers, the possibilities are endless…

Since I was going for simplicity here, I used a store bought hummus.  It takes about 1 1/2 cups to spread across this regular sized cake stand.  These are my two favorite brands:

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Of course if you are feeding a big crowd, or simply have the time, you may want to make your own hummus which is quite easy with canned chickpeas, tahini and spices. Here’s a good one fromInspired Taste (hummus recipe).

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A Greek Style Vegetarian Sandwich

This delicious vegetable sandwich takes only 10 minutes to make and the prepared mixtures can keep in the refrigerator for several days.

The healthy ingredients are canned chickpeas, lemon juice, extra-virgin olive oil, parsley, red onion, salt, pepper, feta, cucumber, tomato, and rustic bread.

Chickpea Mixture: In a food processor, pulse 1 cup canned chickpeas (rinsed and drained), 1 Tbl. lemon juice, 1 Tbl. olive oil, and a sprinkle of parsley until finely chopped.

Onion Mixture: In a small bowl, stir together 1/2 of a small red onion (thinly sliced), 1 Tbl. lemon juice, 2 teaspoons olive oil, and a dash of course salt and freshly ground pepper.

Feta Mixture: In a small bowl, mash 3 oz. crumbled feta with 1 Tbl. olive oil.

Assemble your sandwich- Spread chickpea mixture on 4 slices of rustic bread. Top with 1/2 thinly sliced cucumber and 1 thinly sliced tomato. Add the onion mixture. Spread the feta mixture on the other 4 slices and place on top of sandwiches. Makes 4.

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