Monday, February 28, 2011

Vegetable Enchiladas



From Sunset Magazine:

Vegetable Enchiladas (from Sunset Magazine)
(9x13-inch Baking Dish Version)
Serves 6-8
  • 1/2 medium onion, chopped
  • 8 ounce bag of spinach leaves
  • 1 cup frozen corn
  • 1 15-ounce can refried beans (or make own using semi-homemade version above)
  • 1 15-ounce can low-sodium black beans, drained
  • 10 corn (or whole wheat) tortillas, quartered
  • 19 ounces (approximately) canned enchilada sauce (I used two 10-ounce cans of La Victoria)
  • 1 cup (I used about 1 1/2 cups) Monterey Jack cheese, shredded
  • green onions, sliced, for garnishing
  • Vegetable oil
Pre-heat oven to 375 degrees.

Heat approximately 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onions and cook until they become translucent, about 3-5 minutes. Add the spinach leaves and continue cooking and stirring until they start to wilt. Add the corn and continue cooking until heated through. Set this spinach-corn mixture aside.

Spread one-third of the enchilada sauce over the bottom of a 9 x 13-inch baking dish and top with one-third of the tortillas. Layer with the refried beans, the black beans and half of the remaining enchilada sauce. Top with one-third of the cheese.

Next, layer with half of the remaining tortillas, all of the spinach-corn mixture and half of the remaining cheese. Top with the remaining tortillas, the remaining enchilada sauce and the remaining cheese.

Bake in the oven for about 30 minutes, until the sauce starts bubbling and the cheese has melted. Garnish with the green onions before serving.

Monday, February 21, 2011

Pasta Al Pesto (with Gardein Chick'n Filets)



This pasta al pesto (approximately two servings), is really simple to make, especially if you use pre-made basil pesto from your grocery store.

Cook approximately 12 ounces of pasta (really, any kind will do) in a large pot of boiling water.

While the pasta is cooking, heat approximately one tablespoon of extra virgin olive oil in a large skillet over medium heat. Dredge the Gardein chick'n filets (from one package containing 4 filets) in some flour and cook in the skillet, approximately 4 minutes per side. Remove the filets from the skillet and cut them into bite-size strips.

Add the pre-made basil (7 ounce container) to the skillet and heat through. Add the chick'n strips. Reduce heat enough to keep the pesto and chick'n strips warm while the pasta is still cooking. Add the cooked pasta to the skillet, toss, and serve.

Monday, February 7, 2011

Black Bean Soup



A few weeks ago, I had the vegetarian black bean soup at the Au Bon Pain near where I work. I found a similarly good recipe for vegan black bean soup posted by YCHRISTINE at allrecipes.com.

Friday, January 28, 2011

Kale Lasagna Diavolo



Kale Lasagna Diavolo
Serves 6-8

  • 1 tsp extra virgin olive oil
  • 1 8oz bunch kale, stems removed
  • 1 15 oz package fat-free ricotta cheese
  • 4 oz chevre or goat cheese.
  • 3 large cloves garlic, finely chopped (original recipe calls for 2 cloves)
  • 1 28 oz can tomato puree (original recipe calls for 2 cups)
  • 1 tsp red pepper flakes(original recipe calls for 1/2 tsp)
  • 9 lasagna noodles, cooked and drained (Depending on their size and the size of your baking pan, you may need more or less noodles for this 3-layer lasagna. Original recipe calls for 6 lasagna noodles to be layered in an 8 x 8-inch baking pan.)
  • 1/4 cup or so grated Parmesan cheese
  • 1 tsp dried Italian seasoning or 1/2 tsp dried oregano and 1/2 tsp dried basil
  • Salt and pepper, to taste
Preheat oven to 400 degrees. Coat an 8-inch square pan or (in my case) a 7 x 11-inch baking dish with oil. Cook kale in a large pot of boiling water for about 2 minutes. Drain and rinse under cold water. (To save time, you could remove the leaves using tongs and cook the noodles in this water.) Using your hands, wring out the water, chop the leaves, and them aside.
Using a fork, thoroughly mash the ricotta and chevre together in a bowl and set it aside. Heat 1 tsp of olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook for about 1 minute. Stir in the tomato puree, the Italian seasoning, and salt and pepper, to taste, and simmer for about 5 minutes.
Spread 1/4 cup of the sauce on the bottom of the baking dish. Place 1/3 of the cooked lasagna noodles on top of the sauce. Top with half of the cheese mixture, half of the kale, and 1/3 of the remaining sauce.

Add another layer of noodles and repeat with the remainder of the cheese and kale, and 1/2 of the remaining sauce. Add the third layer of noodles and cover with the remainder of the sauce. Sprinkle the top with the Parmesan cheese and bake uncovered in the oven for about 15-20 minutes, until the cheese has melted.