Cheese Enchiladas with Red Chile Sauce
May 12, 2013
INGREDIENTS
Red Chile Sauce
2 teaspoons olive oil
1/2 cup minced white onion
1 clove garlic, minced
1/2 cup mild-to-medium-hot red New Mexican chile powder
2 cups vegetable broth or chicken broth
1 cup water
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon salt
Enchiladas
1 15-ounce can pinto beans, rinsed and mashed, or refried beans
2 tablespoons plain yogurt
12 6-inch corn tortillas, blue corn if available
2 cups shredded sharp Cheddar cheese, (8 ounces), divided
1/4 cup minced white onion, plus more for garnish
Preparation
In a medium size saucepan over medium heat saute the oinions in the canola oil for 1 minute. Add the garlic and continue to cook for 2 minutes or until the onion becomes translucent.
Next, add the chili powder, broth, water, oregano and salt. Bring to sauce to a boil then reduce the heat to a simmer. Cook about 20 minutes or until the sauce has thickened and reduced by about one-third.
Preheat oven to 400°F. Lightly spray a 2-quart baking dish with cooking spray.
In a small bowl, combine the beans and yogurt
To assemble:
Start by spreading 1/4 cup of sauce in the baking dish.
Lay 4 tortillas in the dish, overlapping the edges as needed to cover the bottom of the pan.
Add one-half of the bean mixture and spread it thinly using the back of a spoon.
Sprinkle 2/3 cup cheese and 2 tablespoons onion on top of the beans.
Top cheese and onions with one-third of the remaining sauce then 4 more tortillas.
Continue the layering process by adding the remaining bean mixture, 2/3 cup cheese and the remaining onion.
Again, spread one-half of the remaining sauce on top and cover with the last 4 tortillas.
And finally, top with the remaining sauce and cheese.
Bake the enchiladas until hot, about 15 to 20 minutes.
Let stand for 5 minutes before serving.
Baked Chicken with Onions & Leeks
May 12, 2013
photo credit: Laurel Fan
INGREDIENTS
2 cups thinly sliced onions
1 cup thinly sliced and washed leek, white and light green part only
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed
1/4 cup Dijon mustard
2 teaspoons minced shallot
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon soy sauce
3/4 teaspoon freshly ground pepper
Preparation
Preheat oven to 400ºF.
In a large bowl, add 2 tablespoons oil, the thyme and salt, onions, leek, and garlic. Toss until the vegetables are well coated. Spread veggies in a glass 9-by-13-inch baking dish. Lay chicken evenly on top of the vegetables and bake for 10 minutes.
In a small bowl, whisk together 1 tablespoon oil, mustard, shallot, rosemary, soy sauce and pepper.
After the chicken has cooked for roughly 10 minutes, brush it with the mustard glaze.
Continue baking for another 40 minutes or until internal temperature reaches 165 degrees.
Asparagus, Mushroom and Potato Hash
May 12, 2013
INGREDIENTS
1 pound new or baby potatoes, scrubbed, halved if large
3 tablespoons extra-virgin olive oil, divided
1 bunch asparagus (about 1 pound), trimmed and cut in 1/2-inch pieces
4 ounces shiitake mushroom caps or other mushrooms, sliced
1 shallot, minced
1 clove garlic, minced
1 small onion, coarsely chopped
1/2 cup chopped jarred roasted red peppers, rinsed
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh chives for garnish (optional)
Preparation
Using a large sauce pan and a steamer basket, bring 1 inch of water to a boil.
Place the potatoes in the basket and steam until slightly tender when pierced with a fork, about 12 to 15 minutes. Remove from steamer and cool enough to handle. Chop into 1/2-inch pieces.
In a large skillet over medium heat, warm 1 tablespoon of oil. Add the asparagus, mushrooms, shallot and garlic. Cook, stirring often, for 5 to 7 minutes or until they start to brown. Remove to a plate and set aside.
Using the same skillet, add the remaining 2 tablespoons oil, the onion and the potatoes. Cook 6 to 8 minutes or until potatoes are browned. Return the asparagus mixture to the pan along with the remaining ingredients (except chives). Heat for 1 to 2 minutes.
Serve sprinkled with chives
