Blue Corn Bean Enchiladas

At March 3, 2010
By megan
In black beans, Blue Corn, garlic, pinto beans
0

These are really fun to make and to eat.

Preheat the oven to 375.

For the enchiladas:

1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 yellow onion, chopped
3 cloves garlic, minced
1 TB peanut oil
1 tsp cumin
red pepper flakes

In one pan, get the beans going. Heat a pan to medium high, add the peanut oil and saute the onion for a few minutes until soft and fragrant. Then add the garlic and after a minutes, add the beans. Keep this moving on the heat and turn it down to medium. Let this heat up and then add the cumin and red pepper flakes. Toss this well and remove from heat.

In another pan, get the sauce going. Pour in the tomatoes, and then add each ingredient, one by one, and mix well. Get this to a boil and then drop it down to low to simmer for 15 minutes or so.

For the sauce:

1 14.5 oz can diced tomatoes with green chilies
1/2 TB granulated onion
1 TB Black Canyon Chili Powder
1 TB chili powder
1 TB enchilada seasoning (from the ethnic section of Whole Foods)
1/2 TB cumin
1 tsp sea salt
chopped fresh cilantro

In a fry pan, heat up a little peanut oil. The blue corn tortillas need to be heated a little to allow them to roll without cracking and breaking, so toss them on the hot pan for a few second on each side until them become flexible. Then, put them on a plate, add some filler, and roll them, one-by-one as you heat them up. This works best with a partner in the kitchen to make an assembly line.

Place them all in a Pyrex baking dish, pour the sauce on top, cover with cheese (I used Tillamook medium white cheddar, but use whichever you prefer). Bake for 15 minutes or so until you hear it “talking” to you (sizzling).

Enjoy.

Ginger Shrimp with Green Peppers and Snow Peas

At March 3, 2010
By megan
In ginger, Peppers, shrimp, snow peas, stir-fry
0

I love preparing Asian-inspired meals. Here is a simple stir-fry.

Ingredients:

10-12 medium shrimp (I buy frozen Whole Catch shrimp from Whole Foods and thaw them in cold water for 30 minutes before peeling them)
1 green pepper
pea pods- a large handful (I used snow peas)
green onion, chopped
4 cloves garlic, coarsely chopped
1 TB freshly grated ginger
lemon juice
dried thai chilies (I used 10 or so)
2 TB peanut oil
2-3 TB soy sauce
1/4 cup white wine
splash of sriracha
Soba noodles

While the frozen shrimp thaw in cold water, prep the rest of this dish. The key to a good stir fry is having everything prepped and ready to be thrown in the wok so the meal cooks quickly.

Slice the green pepper and chop the ends off of the pea pods. Chop the green onion. Coarsely chop the garlic, grate the ginger, and then mash them together in a mortar and pestle. If you don’t have a mortar and pestle, mince the garlic. Have a pot with water ready to boil for the noodles.

When the shrimp are thawed, start to boil the water. Heat the wok to medium high and add the peanut oil. When it is hot, add the dried chili peppers. Let them cook for a minute and then add the green peppers, pea pods, and soy sauce. After a couple minutes, add the ginger and garlic. Keep this moving on the heat.

Meanwhile, the water should be boiling for the noodles. Cook them according to their direction, drain, and be ready to add them to the wok.

When the noodles are done, add the shrimp, wine, and lemon juice. Mix this well and allow it to cook a few minutes before adding the noodles. Make sure it is all evenly heated, shrimp nice and pink, and serve.

Enjoy. I ate my dish with chopsticks, which is always fun.

Nuts

Most of these nuts are going to wind up in the Vita-Mix. I don’t think I’ve ever had so many nuts.

Blood Orange Juice

I stopped buying orange juice now that I can make it fresh whenever I want it. Here’s the simple recipe.

Ingredients:

3 blood oranges, peeled
1 cup ice

Put it all in the Vita-Mix, turn the speed up to 10, then high, then enjoy.

Pizza with Roasted Pepper and Garlic, Sun-dried Tomatoes, and Sautéed Vinaigrette Onions

At February 28, 2010
By megan
In mozzarella cheese, pizza, pizza dough, roasted garlic
2

I am cutting back a bit on my whole wheat craze by using less whole wheat flour and more unbleached all purpose flour in my baking. To be honest, the difference is noticeable.

For this pizza, I altered my Whole Wheat Pizza Crust recipe just a little and I think I prefer it this way. Click on my whole wheat pizza crust link to follow the recipe. I made the following change with the flour: 2 cups unbleached white flour, 1.5 cups whole wheat flour.

Here are my toppings:

roasted red pepper
sun-dried tomatoes packed in olive oil
roasted yellow tomatoes
roasted garlic
1 cipollini onion, sliced into slivers, sauteed in olive oil until golden and then tossed in a little balsamic vinegar
fresh mozzarella cheese