"Meatless Monday" Recipe of the Week - Enchiladas de Santa Fe

This week's "Meatless Monday' Recipe of the Week is - Enchiladas de Santa Fe. Meatless Enchilada Stacks served with Black Beans and a Salad. It's from the CooksRecipes website which has a huge selection of recipes to please all tastes. Check it out today! So Enjoy and Make 2019 a Healthy One!  https://www.cooksrecipes.com/index.html

Enchiladas de Santa Fe
These savory, red chili-sauced enchilada stacks are nicely complemented with sides of seasoned black beans and a tossed green salad.

Recipe Ingredients:

Red Chili Sauce
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Enchiladas:
Vegetable oil
12 (6-inch) corn tortillas
3 cups shredded Monterey Jack or cheddar cheese or a combination of both
1/2 cup minced yellow onion
3 green onions, chopped for garnish (optional)

Cooking Directions:
1 - For Red Chili Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
2 - Add remaining ingredients bring to a boil and simmer for about 10 minutes. Set aside. (Makes about 3 1/2 cups sauce.)
3 - Preheat the oven to 375°F (190°C).
4 - For Enchiladas: In a medium skillet, warm about 1/4 inch oil over medium heat. Using tongs, soften the tortillas one at a time in the hot oil, turning them and cooking no more than just a few seconds. Transfer tortillas to absorbent paper.
5 - Spread about 1/2 cup of the Red Chili Sauce in the bottom of a shallow baking dish large enough to hold 4 corn tortillas in a single, non-overlapping layer. A (17x11x1-inch) jelly roll pan works well.
6 - Using tongs, dip 4 of the tortillas, one at a time, in the sauce.
7 - Transfer the dipped tortillas to the baking dish, arranging them in a single layer. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions evenly over each tortilla.
8 - Repeat the dipping process with 4 more tortillas, stacking each on top of one of the cheese-topped tortillas. Sprinkle about 1/4 cup of the cheese and about 1 tablespoon of the white onions over the second layer of tortillas.
9 - Dip the last 4 tortillas in the sauce and place one on top of each of the stacks in the dish. Pour any sauce remaining in the skillet evenly over the enchilada stacks and sprinkle them evenly with the remaining cheese.
10 -Bake 12 to 15 minutes, or until the cheese is melted, sauce is bubbly and the enchiladas are heated through. Carefully transfer each enchilada stack to a plate with a wide spatula. Sprinkle with green onions, if desired.
Makes 4 servings.
https://www.cooksrecipes.com/mless/enchiladas-de-santa-fe-recipe.html

"Meatless Monday" Recipe of the Week - Chilaquiles

This week's "Meatless Monday" Recipe of the Week is Chilaquiles. Made with fried eggs, avocado, jalapeño, and even a little beer! It's from the PBS/Recipe website.    http://www.pbs.org/food/recipes/

Chilaquiles

This Chilaquiles recipe is a Mexican dish featuring fried eggs, avocado, and tomato sauce.


Ingredients

1/2 jalapeño
1 (15-ounce) can of crushed tomatoes (I had fire-roasted in my pantry and it was amazing, but definitely not necessary)
1 shallot, minced
1 1/2 tablespoons of tomato paste
1/3 cup beer
Salt
Pepper
Tortilla chips
1/2 cup Monterey Jack cheese
3 large eggs
1 radish, thinly sliced, as garnish
1/2 avocado, as garnish
Handful of cilantro leaves, as garnish
1 ounce cotija cheese, crumbled


Directions
1 - Place the jalapeño on the grates of the gas range. Turn the flame to medium and char the jalapeño, rotating it every 30 seconds or so, until blackened. Transfer the chile to a cutting board and using a knife, scrape off most of the charred bits and discard. Dice up the jalapeño, removing the seeds and thick membrane.
2 - To a blender, add the diced jalapeño, can of tomatoes and pulse until smooth.
3 - In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the shallot and cook until softened, about 2 minutes. Pour in the blended up tomato puree, beer and a pinch of salt and pepper. Simmer, uncovered, stirring frequently, until reduced by nearly half, about 10 minutes.
4 - While the sauce is reducing, preheat your broiler. On a parchment-lined (you could also use foil), spread out the chips in a mostly even layer. When the sauce is ready, spoon it over the chips. Use it all up! Sprinkle the top with the cheese and transfer to the broiler, until melty, about 3 to 5 minutes. (Be sure to keep an eye on it because it melts quickly!)
5 - Meanwhile, fry up a few eggs. When the cheese has melted, top with the eggs. Garnish with the thinly sliced radishes, avocado, cilantro leaves and cotija cheese.

http://www.pbs.org/food/recipes/chilaquiles/

"Meatless Monday" Recipe of the Week - Sweet Corn Pancakes

This week's "Meatless Monday" Recipe of the Week is Sweet Corn Pancakes. From the CooksRecipes website, which has recipes for all your meal Courses, Cuisines, or Ocasions. Check it out soon, enjoy!     http://www.pbs.org/food/recipes/


Sweet Corn Pancakes

Ingredients

Mix-ins:
1 ear of sweet corn, kernels cut off the cob
1 tablespoon unsalted butter
For the Batter:
1 cup all-purpose flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
Maple syrup, for serving
Butter, for serving

Directions
1 - In a small sauté pan, set over medium heat, melt the unsalted butter. When melted, add the corn kernels and cook for about 2 to 3 minutes, until slightly softened. Turn off the heat and set aside.
2 - In a large bowl, mix together the flour, corn flour, baking powder, baking soda and salt. In a measuring cup or medium bowl, whisk together the buttermilk, egg and melted butter. In one batch, pour the wet ingredients into the dry and mix just until combined. Lastly, fold in the corn kernels and give it one last mix, being sure not to over combine, which will result in tough pancakes.
3 - Set a griddle or non-stick pan over medium heat. When warm, grease with a bit of oil or butter. Drop mounds of batter, using a 1/4 measuring cup, onto the griddle and cook for about 1 to 2 minutes. Bubbles should form on the surface of the pancake. Check for brownness and flip. Don’t be shy to re-adjust the heat; you may need to turn it down a bit. Transfer the cooked pancake to a baking sheet inside of a preheated 200 degree oven to keep warm. Repeat until you’ve worked your way through all of the remaining batter. Serve with maple syrup and a pat of butter.

http://www.pbs.org/food/recipes/sweet-corn-pancakes/

"Meatless Monday" Recipe - Chipotle Vegetable Chili

This week's "Meatless Monday" recipe comes from the Fitness Magazine website, http://www.fitnessmagazine.com/recipe/chili/chipotle-vegetable-chili/




Chipotle Vegetable Chili



Makes: 4 servings



INGREDIENTS
2 tablespoons  vegetable oil
1 large yellow onion, diced
2 medium cloves garlic, finely chopped
1/2 pound  parsnips, peeled and cut into 1/2-inch pieces
1 large sweet potato, cut into 1/2-inch pieces
3 cups  peeled, seeded butternut squash, cut into 1/2-inch pieces
2 tablespoons  chili powder
2 tablespoons  ground cumin
1 tablespoon  unsweetened cocoa powder
1 teaspoon  cinnamon
1 26 ounce can diced tomatoes with juice
2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce
2 cups  low-sodium vegetable stock
2 cups  chopped kale
1 15 ounce can black beans, rinsed and drained
Salt, to taste
Freshly ground black pepper, to taste




DIRECTIONS
1. In a medium stock pot, heat the oil over medium-high heat. Add the onion and garlic and cook 3 minutes. Add the parsnips, sweet potato and squash; cook, stirring occasionally, 5 minutes. Stir in the chili powder, cumin, cocoa powder and cinnamon; cook 1 minute.
2. Add the tomatoes, chipotle peppers and adobo sauce, and vegetable stock. Partially cover and simmer 20 minutes. Mix in the kale and stir until wilted. Add the black beans; stir to combine. Season with salt and black pepper to taste; serve.

"Meatless Monday" Recipe - Buffalo Roasted Cauliflower

Buffalo Roasted Cauliflower



I made this for the first time a while back and couldn’t wait to have it again! To prepare it I needed; 1 head cauliflower (cut into florets), 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link to the original recipe.



Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g