Enchiladas Verdes

I had a bunch of left over roast turkey from another recipe I was making for a friend so I decided to try my hand at enchiladas verdes!

Here is the recipe I came up with after reading through several recipes I found on the internet (as mentioned previously on this blog, I tend to Frankenstein recipes together to get the exact recipe I want -- or I just make one up myself!)

 

Sauce:

• 3 cups tomatillos remove husk, rinse, cut them in half or quarters
• 2 TBS minced garlic
• 1” slice of onion optional (or you can remove before blending if someone doesn’t like onions)
• Water or soup stock enough to just cover the tomatillos (I use either stock from the meat or Better Than Bouillon)
• 3-5 serrano peppers discard stems, seeds, and pith (the amount you use depends on pepper size and how spicy you want it)

Throw the first four ingredients into a saucepan. Cook until the tomatillos dull and become somewhat translucent. Add the serranos and blend. Cook a couple minutes more and remove from heat or turn the heat to warm if you will be serving right away.

Filling:

• 4 cups shredded roast meat - chicken, turkey, or pork
• 3-4 TBS olive oil
• 3 TBS minced garlic
• 3-4 bay leaves
• 1 cup water or soup stock  (I use the stock from the meat, or Better Than Bouillon)
• 1 TBS chipotle pepper ground
• I use 3-4 TBS of Badia fajita seasoning, but you can add your own spices. Try this mix:

                1-2 tsp red pepper flakes (depending on how hot you want it)

                1 tsp paprika (can use smoked)

                1/4 tsp cayenne pepper (leave out if you don't want it very spicy)

                2 tsp chili pepper powder

                1/2 tsp cumin

                1/2 tsp onion powder or 1 tsp onion flakes

                1/2 tsp garlic powder or 1 tsp granulated garlic

                1 tsp salt

                *Add more of any of these spices until the meat tastes the way that you want it to!
                  You can add a variety of peppers (eg. poblano/ancho) for a richer flavor.

Add meat to a large, hot skillet. Stir until heated. Add oil. Once oil is heated, add garlic and seasoning (except bay leaves). Cook for a couple minutes stirring to keep from burning. Add stock and bay leaves. Turn down heat to a simmer. Add more water if needed. Simmer on low for 10-15 minutes to set in the flavors.

Assembly:

• White corn tortillas
• Filling
• Sauce
• Chopped cilantro

Heat a pan (preferably cast iron) on high. Put a tortilla on the dry pan for 30 seconds, turn over and cook another 30 seconds. There should be some browning, and even a little scorching is good. They should lose some of their translucence but still be flexible. Remove from heat and throw another tortilla on. Repeat process with all the tortillas you will need.

On one end of the cooked tortilla, spread about 1/8 cup hot filling. Roll. Put on a plate and pour the heated sauce on top. Sprinkle chopped cilantro over the enchilada.

Eat!

Titania Pasta Maker

I have been putting off getting a pasta maker for years. The ones that I have found were big, bulky and expensive. And pasta is cheap, so why bother?

Well, I tried homemade noodles a couple of months ago. I have pledged to reduce my purchases of corporate products and non-corporate pasta is expensive! -- but tastes SO GOOD!! So instead of paying $6 for a bag of egg noodles, I just made them myself. My family declared that only homemade noodles would suffice from that day on.

Which is great except for the fact that they are really time consuming when you are cutting all the pasta into strips with a knife.

So a couple of weeks ago, I was in a store looking for a smaller stock pot for canning just a few jars at a time, and instead found a compact pasta maker for $35. It impressed me enough that I bought it without even researching it first. It ended up being probably the most perfect pasta maker I could have gotten.

It is Titania from Imperia. The reviews I eventually read indicated that it was an authentic Italian pasta maker - the one that an Italian household would most likely be using.The pasta is easy to make. It is just flour, eggs, a little salt, and oil. I don't even measure. The consistency should be like bread dough when it is all mixed and kneaded thoroughly.
Now a lot of the reviews complained that the maker took more than two hands to operate. I was able to work the machine without clamping it to anything and while holding the video camera under my chin. And all the while I had three dogs dancing around my feet looking for fallen pasta scraps. I think those facts illustrate the actual ease of use of this pasta maker. I did not let the dough rest. I just rolled a ball of the dough in a little flour before trying to roll it through. You do have to start on a wide setting and work your way down to a thinner setting or your dough will shred and it is much harder to get it through the rollers if you skip too many widths.

I used the noodles I made in the video in this vegetable and chicken broth soup. Celery, carrots, kohlrabi, sweet onion, sauteed with olive oil, and seasoned with a little ginger. A couple chicken bouillon cubes, water and the cooked noodles. It was delicious!

And the noodles from start to finish probably took less time to make and cook than it would have taken store-bought dried noodles to cook. With homemade noodles this fast and easy, I don't think it will be hard at all meeting my family's declaration!

Ginger Garlic Wonton Packages

I had some interesting wontons from the local food co-op and knew I had to try to make my own.

Mine were better!

• 1 head nappa cabbage, shredded
• 1 bulb garlic, minced or put through a press
• 2 TBS fresh ginger, minced
• 2 scallions, chopped - use white and green parts
• 1/8 cup chopped carrots
• 1 package wonton wrappers
• 2 cups peanut oil

I threw the first five ingredients into my electric chopper to get it into a fine slaw.

Spoon into wonton wrappers.

Fold the corners to the middle like an envelope and seal together with water. I found that wetting my hands slightly before handling the wrappers helped a lot.

Fry in peanut oil on medium high heat. You want them to cook quickly but not burn.

Serve on their own as they are really flavorful, or you could serve with sweet pepper dipping sauce.

These were easy and quick to make, and DELICIOUS!!

Avocado Margherita

I love avocados, even if I seem to be alone in that love in my household. This recipe is one of my favorite ways to prepare them.

		Avocado - halved and pitted (I also peel mine, but you don't have to) 2TBS diced red onion 1 garlic clove, minced 1/4 cup diced fresh tomato 2 TBS fresh basil, shredded (can substitute 1 tsp dried basil) 2 thin slices of mozzarella 1 TBS olive oil Salt and pepper Oil a small bread pan. Place the avocado halves into the pan and sprinkle with a tiny bit of olive oil. Place the garlic, tomato, onion, and basil into halves. You can pre-mix these first if you want. Cover the avocado halves with the mozzarella slices and bake in a 350F oven until cheese is melted, and golden brown if you like.
		Serve them warm with salt and pepper. They are hearty, tasty and filling!

Delicata with Wild Rice and Cranberry Stuffing

I grew delicata for the first time and wasn't exactly sure what to do with it. The recipes I found online were your standard squash recipes: butter and brown sugar. I wanted something more savory, so I came up with something on my own. Our exchange student had never had wild rice before, so I knew that was in and it just sort of evolved from there.

• 1 cup uncooked wild rice
• 1/4 cup craisins
• 2 TBS chopped scallions
• 1 TBS chopped medium-hot pepper
  
• 1/2 tsp ground rosemary
• 3 TBS fresh thyme
• 1/4 tsp fresh chopped sage
• 2 TBS butter
  
• 1 TBS honey
  
• 2 Delicata squash

	Cut the delicata lengthwise and scoop the seeds out. The seeds are said to be good for roasting, and this is an heirloom squash, so you may want to try to save the seeds.
Cook the wild rice in 2 cups water until tender. Add craisins, onion, herbs, and honey. Mix well and stuff the delicata halves with the mixture.
	I baked these at 400F in a claypot cooker for 40 minutes. You could probably get by with 350F in a regular baking dish. This was the first time that I had eaten delicata. It was a tiny bit mealy, but sweet. The skin, although fairly hard when raw, is soft enough to cut with a fork after cooking and completely edible.

The recipe? It was delicious! I will definitely be making this again. And the stuffing could be a stand alone dish as well.

Morel Cream Sauce

I had my best morel year ever. My son and I usually just saute the mushrooms and eat them as a treat, but I actually had enough to make some kind of a dish with the morels that I found. I wanted to keep it simple and mild, since this was the first time that I was actually cooking them into a dish and wanted to be sure they would hold their own.

So, although I was going to do a stroganoff or an Alfredo, I opted for a simple cream sauce. I basically went out to my garden and pulled what was available.

• 1 TBS olive oil
• 1-2 TBS garlic chives, chopped - whites and greens
• 1-2 TBS chives, chopped
• Small leek, chopped - whites and tender greens
• A few rosemary leaves, chopped (or a pinch of ground rosemary)
• 1/3 cup (or more) morel mushrooms, chopped
• 1-2 TBS flour
• 1/2-1 cup cream or half-n-half - enough to get consistency you want
• Sea salt
• Pepper

Saute the chives and leeks.	Add mushrooms and saute until the mushrooms are fully cooked.
Sprinkle in the flour and mix well.	Pour in cream/half-n-half a little at a time and mix well. You want to dissolve all the flour into the liquids.

Add the salt and pepper and cook until thickened.

I used this over egg noodles. It was delicious!!

The sauce was mild enough that the three mushrooms I used easily held their own. If you want to add a little more spice, like thyme or convert it to a stroganoff by adding sour cream, or an Alfredo by adding some Parmesan; I would add more morels. Heck, if I had had them, I would have added more anyway :)

Tunisian Brik

I wanted to add some more appetizers to my repertoire, so when I found a recipe for Tunisian Brik in my appetizer cookbook ("Appetizers, Finger Food, Buffet & Parties", by Bridget Jones) I had to try making it. I did make a few small changes - of course. The following is what I came up with.

• 3 TBS butter, melted
• 1 small red onion, finely chopped
• 1 lb ground turkey
• 1 garlic clove, minced
• 1 TBS lemon juice
• 2 TBS finely chopped cilantro
• 1-2 eggs, scrambled
• phyllo dough
  

Start by mixing everything but the egg and phyllo dough in a frying pan and cook until meat is thoroughly cooked. Then it is on to phyllo dough!

Let me start by saying that phyllo dough is a mother to work with! It is very thin, tears easily, dries out quickly, and then crumbles. I kept a mister handy to keep the dough moist; but be careful! If you get the dough too moist, it sticks to everything!

	I laid out two sheets. the recipe called for brushing with melted butter, but due to the delicacy of these sheets, I sprayed them with Pam instead.
	The sheets were rather large, so I cut them into sixths.
	Then I folded each of the pieces until they made 3"x3" squares. They don't need to be perfectly even. As you can see, some parts have more layers than others.
	Place a tablespoon of the meat filling in the center of each square and a teaspoon of egg over that. Fold the phyllo corner to corner and seal with a little water. Place the triangles on a greased/oiled baking sheet and drizzle with olive oil.
	Bake at 425F for 8-10 minutes. They should be golden brown.

These were AWESOME! And once you get the hang of handling the phyllo dough, they are amazingly easy to make!