Green Enchiladas

Source: Simply in Season
Date tried: March 25, 2017
Yield: 3-4 servings
Time needed: 30 minutes

Perhaps I can’t really say I have tried this recipe. The first two ingredients were a problem for me. I have never seen (or even heard of) poblano peppers. A bit of research told me they could be replaced with a combination of green bell pepper with a bit of chili pepper to get the mild heat of a poblano pepper.

I have at least seen tomatillos on rare occasions, but was unable to find any right now. So I almost thought of waiting until later in the season when the farmers’ market is in full swing. But on reading the recipe carefully, I saw that both problematical ingredients were used to make a salsa. Problem solved. I went to our local Indian store and found some green salsa. So I actually just put together the tortillas using the chicken, salsa and cheese.

Green Enchiladas

Green Enchiladas
3 poblano peppers, roasted, peeled and seeded
3-4 tomatillos
1/2 cup/125 ml water
1/4 cup/60 ml unsalted dry roasted peanuts
1/2 medium onion
2 Tbsp. cilantro, chopped
1/2 tsp. salt or to taste
8 6”/15 cm corn tortillas
2 cups/500 ml cooked chicken or turkey, shredded
3/4 cup/125 ml feta cheese or queso blanco, crumbled

Roast the poblano peppers, peel them and scrape out seeds. Set aside.
Remove the dry husks from the tomatillos and cut into quarters.
Place tomatillos and water in a microwavable bowl and microwave on full power until tenders (3-4 minutes)

Place cooked tomatillos with cooking water in a blender or food processor.
Add poblano peppers, peanuts, onions, cilantro and salt.
Blend until smooth.

Pre-heat oven to 350oF/180oC.
Fill a shallow bowl or pie pan with boiling water.
Dip each tortilla in water to soften (10-15 seconds).
Fill with 1/4 cup/60 ml chicken and 1 Tbsp. cheese.
Roll up and transfer to a 9” x 9”/2.5L baking pan.
Pour tomatillo sauce over the enchiladas. Top with remaining crumbled cheese.
Bake until heated through (about 15 minutes)

Note: feta cheese or queso blanco will not melt.

Middle East Tacos

Source: Diet for a Small Planet
Date tried: May 16, 2015
Yield: 10 tacos
Time needed: 45 minutes including 30 minutes resting time

The filling here is essentially a homemade hummus and once that has sat long enough for the flavours to blend, the meal is a cinch to put together. In fact, it’s a perfect occasion for letting folks make their own at the table. I used taco shells, but you can also use pita breads cut in half to hold the filling, or simply spread on crackers and serve beside the salad fixings.

Middle East Tacos

Middle East Tacos

Middle Eastern Tacos
3 cups well-cooked garbanzo beans, aka chick peas (1 cup uncooked) with reserved bean cooking liquid
1/2 cup ground toasted sesame seeds or 1/4 cup tahini
2 cloves garlic
2 Tbsp. lemon juice
3/4 tsp. ground coriander
salt to taste
1/2 tsp. ground cumin
1/4 to 1/2 tsp. cayenne pepper
10 pitas or wheat tortillas
Garnishes: shredded lettuce, chopped tomatoes, chopped cucumber, chopped onion
1 1/2 cups yogurt or grated cheese

Purée together the beans, sesame seeds, garlic, lemon juice, coriander, salt, cumin and cayenne pepper, adding bean cooking liquid (or water) if necessary to make blending easy.
Let stand at room temperature at least 30 minutes.
Meanwhile prepare your garnishes.

If using pita, cut each in half, fill pockets half-full of bean mixture. If you like, heat them in the oven, then add garnishes.

If using tortillas, fry the tortillas until soft but not crisp.

Let everyone add garnishes as they please.
Top with a scoop of yogurt or grated cheese.

Spinach and Feta Phyllo Triangles

Source: The Parkdale Potluck Cookbook
Date tried: December 8, 2012
Yield: About 4 dozen
Time needed: approximately 45 minutes unless you have a helper.

This is a great little snack. I like the fact that the light phyllo pastry does not overwhelm the spinach-feta filling, but lets it shine through. They are wonderful morsels of good taste. For me, the only drawback is that I find the assembly process too finicky and time-consuming if I am working alone. But as long as someone else is making them, these get a thumbs up from me.

Spinach and Feta Phyllo Triangles

Spinach and Feta Phyllo Triangles

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