1 tsp corn oil
1 Tbsp butter
1/2 cup minced onion
2 cloves garlic, minced
1-2 chiles serranos, finely chopped
2 lbs mushrooms, quartered
2 Tbsp chopped cilantro
pinch of salt
tortillas
salsa verde cocida (just any green salsa)
1 cup shredded monterey jack or cheddar cheese
Heat oil and butter in frying pan over medium heat. Add onion, garlic, and chiles; saute 3-5 min. Add mushrooms; cover and cook 8-10 minutes over low heat, stirring occasionally. Remove lid, increase heat to medium, and cook uncovered 20 minutes until most of the moisture in the pan has evaporated. Add cilantro and mix well; heat 1 minute. Season with salt and remove from heat.
Preheat oven to 375 degrees. Roll tortillas into enchiladas with 1/4 cup mushroom mix. Bake for 10 minutes. Warm salsa verde. Cover enchiladas with sauce; sprinkle with cheese. Place under broiler 1-2 minutes and serve!
NOTES
From Jessica.
Really yummy. Have also done this with half mushrooms, half black beans.
Sunday, March 29, 2009
"Healthy" Chocolate Chip Cookies
2 cups walnuts
3 tbs canola oil
1 cup light brown sugar (could use 3/4 - 1 cup maple syrup instead and skip water)
1/2 c water
2 tsp vanilla extract
1 or 2 eggs optional
1 1/2 cups oat flour
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 cups rolled oats
1 1/2 cups chocolate chips or 12 oz of chopped bittersweet chocolate
Preheat oven to 350 degrees. Blend walnuts in food processor until finely ground. Add oil and blend until you have a peanut butter-like consistency. Mix brown sugar and 1/2 cup water and boil. Add to walnut puree; add vanilla extract and let it cool.
Add eggs if using.
Mix oat flour, baking soda, salt and cinnamon. Add to walnut mixture. Stir in oats and chocolate chips. Make 1 inch balls and put them on greased cookie sheet or parchment paper 2 inches apart. Flatten cookies with the bottom of a drinking glass dipped in water. Bake for 8-10 minutes; let cool for 3 minutes before moving
NOTES
Adapted from Vegetarian Times by a friend of mine.
Untried.
3 tbs canola oil
1 cup light brown sugar (could use 3/4 - 1 cup maple syrup instead and skip water)
1/2 c water
2 tsp vanilla extract
1 or 2 eggs optional
1 1/2 cups oat flour
1 tsp baking soda
1 tsp salt
1/4 tsp cinnamon
2 cups rolled oats
1 1/2 cups chocolate chips or 12 oz of chopped bittersweet chocolate
Preheat oven to 350 degrees. Blend walnuts in food processor until finely ground. Add oil and blend until you have a peanut butter-like consistency. Mix brown sugar and 1/2 cup water and boil. Add to walnut puree; add vanilla extract and let it cool.
Add eggs if using.
Mix oat flour, baking soda, salt and cinnamon. Add to walnut mixture. Stir in oats and chocolate chips. Make 1 inch balls and put them on greased cookie sheet or parchment paper 2 inches apart. Flatten cookies with the bottom of a drinking glass dipped in water. Bake for 8-10 minutes; let cool for 3 minutes before moving
NOTES
Adapted from Vegetarian Times by a friend of mine.
Untried.
Oatmeal Butter Crackers
1 1/2 c flour
1 1/2 c oats
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
1/2 c milk or enough to make a stiff dough, possibly less
Combine dry ingredients and process in a food processor until the oats are ground fine. Cut in butter until the texture is that of coarse meal. Add milk (use my hands to combine thoroughly).
Divide batter into halves. For each half: Roll out very thin, transfer to a large baking sheet, score or cut with a knife or cookie cutters, prick with a fork.
Bake at 325 degrees 20 to 25 minutes until crisp and slightly brown (bake 15 min, then flip over and bake an additional 5 to 10 min).
Cool and break apart.
NOTES
Original source unknown; I got this from a preschool message board.
Untried, but apparently popular with preschoolers.
1 1/2 c oats
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons butter
1/2 c milk or enough to make a stiff dough, possibly less
Combine dry ingredients and process in a food processor until the oats are ground fine. Cut in butter until the texture is that of coarse meal. Add milk (use my hands to combine thoroughly).
Divide batter into halves. For each half: Roll out very thin, transfer to a large baking sheet, score or cut with a knife or cookie cutters, prick with a fork.
Bake at 325 degrees 20 to 25 minutes until crisp and slightly brown (bake 15 min, then flip over and bake an additional 5 to 10 min).
Cool and break apart.
NOTES
Original source unknown; I got this from a preschool message board.
Untried, but apparently popular with preschoolers.
Apple Cider Oatmeal
1 3/4 c apple cider
1/4 tsp salt
3 Tbsp dried cranberries
1 c oats
Combine cider and salt in a medium saucepan; bring to a rolling boil over high heat. Stir in cranberries.
Reduce heat to medium. Add oats and cook 5 minutes, stirring occasionally. Remove from heat; cover and let stand 3 minutes. Stir before serving. Serves 2.
NOTES
From Wegman's.
Untried.
1/4 tsp salt
3 Tbsp dried cranberries
1 c oats
Combine cider and salt in a medium saucepan; bring to a rolling boil over high heat. Stir in cranberries.
Reduce heat to medium. Add oats and cook 5 minutes, stirring occasionally. Remove from heat; cover and let stand 3 minutes. Stir before serving. Serves 2.
NOTES
From Wegman's.
Untried.
Cornbread with Maple Cream and Cranberry Sauce
Cornbread:
1 c cornmeal
1/2 c whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sour cream
2/3 c water
Combine dry ingredients; add sour cream and water; mix well. Bake in a 9" square pan at 400 degrees for 12-15 minutes.
Maple Cream:
Combine 2 Tbsp cream with 2 Tbsp maple syrup; mis well.
Cranberry Sauce:
1 c sugar
1 c water
4 c fresh or frozen cranberries
optional additions: orange peel, raisins, blueberries, cinnamon, nutmeg, allspice
Combine sugar and water; boil until sugar dissolves and then add cranberries. Return to a boil; reduce heat; simmer 10 minutes or until cranberries burst. Add any additional ingredients at this point. Remove from heat; cool at room temperature and keep chilled.
To serve: Slice cornbread pieces in half horizontally. Soak cornbread slices in the maple cream; top each with 2 Tbsp cranberry sauce.
NOTES
From Frugal Cuisine.
Have never used this particular cornbread recipe, or this particular cranberry sauce recipe, but this is a really delicious way to eat up leftovers of both.
1 c cornmeal
1/2 c whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sour cream
2/3 c water
Combine dry ingredients; add sour cream and water; mix well. Bake in a 9" square pan at 400 degrees for 12-15 minutes.
Maple Cream:
Combine 2 Tbsp cream with 2 Tbsp maple syrup; mis well.
Cranberry Sauce:
1 c sugar
1 c water
4 c fresh or frozen cranberries
optional additions: orange peel, raisins, blueberries, cinnamon, nutmeg, allspice
Combine sugar and water; boil until sugar dissolves and then add cranberries. Return to a boil; reduce heat; simmer 10 minutes or until cranberries burst. Add any additional ingredients at this point. Remove from heat; cool at room temperature and keep chilled.
To serve: Slice cornbread pieces in half horizontally. Soak cornbread slices in the maple cream; top each with 2 Tbsp cranberry sauce.
NOTES
From Frugal Cuisine.
Have never used this particular cornbread recipe, or this particular cranberry sauce recipe, but this is a really delicious way to eat up leftovers of both.
Black Bean Soup with Coconut Rice
Soup:
1/4 head garlic, minced
1/2 small onion, chopped
1/2 tsp salt
1 1/2 c chicken or vegetable stock
2 c cooked or canned black beans
1/2 c canned crushed tomatoes, or 2 fresh
chipotle seasoning
Rice:
1 c short-grain rice
1 c coconut milk
1 2/3 c water
1/2 tsp saffron dissolved in 2 Tbsp hot water
To make soup: Saute garlic, onion, and salt. Stir in stock, beans, tomatoes and seasonings. Bring to a boil; reduce heat and simmer 20 minutes. Mash beans a little -- soup should be thick.
You may add any other veggies, leftover meats, additional spices, whatever you want to the soup.
To make rice: Combine all ingredients; bring to a boil over medium heat; simmer until rice is cooked. Serve with soup.
NOTES
From Frugal Cuisine.
Really excellent soup; pairing it with coconut rice is surprisingly good.
I've never made the rice with saffron but have sprinkled in maybe 1/2 tsp of turmeric instead.
1/4 head garlic, minced
1/2 small onion, chopped
1/2 tsp salt
1 1/2 c chicken or vegetable stock
2 c cooked or canned black beans
1/2 c canned crushed tomatoes, or 2 fresh
chipotle seasoning
Rice:
1 c short-grain rice
1 c coconut milk
1 2/3 c water
1/2 tsp saffron dissolved in 2 Tbsp hot water
To make soup: Saute garlic, onion, and salt. Stir in stock, beans, tomatoes and seasonings. Bring to a boil; reduce heat and simmer 20 minutes. Mash beans a little -- soup should be thick.
You may add any other veggies, leftover meats, additional spices, whatever you want to the soup.
To make rice: Combine all ingredients; bring to a boil over medium heat; simmer until rice is cooked. Serve with soup.
NOTES
From Frugal Cuisine.
Really excellent soup; pairing it with coconut rice is surprisingly good.
I've never made the rice with saffron but have sprinkled in maybe 1/2 tsp of turmeric instead.
Banana Spice Muffins
2 1/2 c flour
1/3 c sugar
1/3 c brown sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp ginger
1 c mashed banana
2/3 c milk
1/3 c buttermilk
1/3 c ricotta cheese
2 Tbsp vegetable oil
1 Tbsp vanilla extract
1 egg white
1 egg
Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Stir wet ingredients into dry ingredients until just blended. Spoon into greased muffin cups and bake at 400 degrees for 18 minutes or until done. Cool on a wire rack.
NOTES
From Cooking Light.
Can't remember if I've tried these or not, so I'll mark as untried.
If I did actually try them, it would seem they're not that memorable.
1/3 c sugar
1/3 c brown sugar
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp allspice
1 tsp ginger
1 c mashed banana
2/3 c milk
1/3 c buttermilk
1/3 c ricotta cheese
2 Tbsp vegetable oil
1 Tbsp vanilla extract
1 egg white
1 egg
Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Stir wet ingredients into dry ingredients until just blended. Spoon into greased muffin cups and bake at 400 degrees for 18 minutes or until done. Cool on a wire rack.
NOTES
From Cooking Light.
Can't remember if I've tried these or not, so I'll mark as untried.
If I did actually try them, it would seem they're not that memorable.
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