Enchiladas in Pumpkin Seed-Chile Sauce

These were delicious, but I recommend increasing the amount of sauce that you make and use -- at least doubling it. Keep this in mind if you replicate!

Enchiladas in Pumpkin Seed-Chile Sauce
Vegetarian Planet

Sauce:
1 green bell pepper
1 jalapeno pepper
2 tsp canola oil
1 medium onion, chopped
2 cloves garlic, chopped
8 tomatillos, husked and chopped
1/2 tsp coriander
1/2 c pumpkin seeds, unsalted, toasted 6-8 minutes in a 350 oven
1/2 c water
salt and pepper

Filling:
1 T canola oil
2 medium onions, sliced thin
3 cloves garlic, minc
1 small green cabbage, sliced
1 tsp cumin
1 tsp coriander
1/4 c cilantro, chopped
1/2 c ricotta cheese
1/2 tsp salt
pepper

8 tortillas

Grill both the bell pepper and the jalapeno pepper over an open flame. Blacken, cool, and then peel off the skin.

To make the filling, heat the oil in a large skillet over medium heat. Add onion and saute them for 5 minutes, stirring occasionally.

Add garlic, cabbage, cumin and coriander. Saute stirring frequently, for 20 minutes, then remove the pan from the heat.

When the mixture has cooled, stir in the cilantro, ricotta, and salt and pepper.

To make the sauce, heat oil in a medium saucepan. Saute the onion, garlic and tomatillos until they are soft, about 5 minutes.

Add ground coriander and suate 2 minutes more. Transfer mixture to a blender or food processor. Add chopped peppers, all but 1 T of the pumpkin seeds, and the water. Blend until almost smooth.

Preheat oven to 350. Spread 1/3 c filling down the middle of the tortilla. Roll the tortilla slight and fill a 9x13" casserole dish. Pour the save over the enchiladas. Cover the dishwith foil. Bake for 25 minutes.

Serve garnished with the remaining pumpkin seeds.

Comments

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers. The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious. Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally

Donut Army

Search This Blog