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.

Chunky Guacamole

Source: May All be Fed:Diet for a New World
Date tried: October 13, 2012
Yield: 2 cups
Time needed: 10 minutes or less—just what is needed to chop the vegetables

“Everybody loves guacamole” says the author.  I certainly do.

Chunky Guacamole

Chunky Guacamole
2 avocados, peeled and chopped
2 green onions, chopped
1 rib celery with leaves, chopped
1 tomato, chopped
½ green bell pepper, chopped
1 fresh hot chili pepper, seeded and minced (or more, to taste)
1 clove garlic, chopped
2 Tbsp. freshly squeezed lemon juice
¾ tsp. fine sea salt

Mix everything together in a bowl.

This can be used as a topping for salad, as a spread on bagels or as a condiment accompanying Mexican style dishes.  It will keep for 24 hours in the fridge. Press a sheet of wax paper onto the surface to prevent discoloration.

Spiced Pear Muffins

Source: Recipes for a Small Planet
Date tried: March 5, 2017
Yield: 12 muffins
Time needed: 30 minutes

Subtly-flavoured and delicious muffin, excellent breakfast treat.

Spiced Pear Muffins

Spiced Pear Muffins
1 2/3 cup whole wheat flour
1/3 cup soy flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg

1/2 cup chopped pears, (fresh or drained, canned pears)

1 egg beaten
1 cup milk
1-4 Tbsp. melted butter or oil
1-4 Tbsp. honey

Pre-heat oven to 400oF.
Oil muffin tins

Stir flours, baking powder, salt and spices together.
Add chopped pears and gently distribute them through the flour mixture.
Blend the liquid ingredients together,
Add the liquid mixture to the dry mixture and stir just enough to moisten.

Fill oiled muffin tins 2/3 full.
Bake 25 minutes or until nicely browned.
Serve hot.

Lamb and Lentil Soup

Source: The Recipe of Love
Date tried: December 22, 2012
Yield:4-6 servings
Time needed: 1 hour

A lovely, satisfying soup.  Be sure to make enough to save for another day.

Lamb and Lentil Soup

Lamb and Lentil Soup

Lamb and Lentil Soup (Ye’beg Siga be Misr Shorba)
2½ lb. lamb ribs, cut in pieces, washed and patted dry
1½ cups lentils
12 cups water
3 Tbsp. olive oil
1 red onion, sliced
3 medium tomatoes, chopped
2 green onions, sliced
3 inches ginger, mashed
1 each green, red and orange peppers, sliced
1 tsp. long pepper
1 tsp. cumin
1 lime quartered
1 tsp. turmeric
Sea salt to taste
Fresh coriander leaf
Butter (optional)

In a large pot, boil the lentils with the water for 45 minutes.
Heat the oil on low and stir-fry the lamb for 10 minutes.
Add sliced onion and chopped tomato.
Add more water to the lentils if they are too thick. They should be a thick, soupy mixture.
Add all other ingredients.
Add butter (optional)
Let cool for 5 minutes more and serve.

“Soup is good for a cold day.”

Apple Cinnamon Crunch

Source: More-with-Less Cookbook
Date tried: February 20, 2017
Yield: 2 quarts
Time needed: 30 minutes

I like this granola. There are few ingredients, it is quick cooking, and it tastes great. Dried apples make an interesting variation on raisins.

Apple Cinnamon Crunch

Apple Cinnamon Crunch

Apple Cinnamon Crunch
4 cups rolled oats
1/2 cup coconut
1 cup nuts, finely chopped
1/2 cup sesame seed
3/4 tsp. salt
1 tsp. cinnamon

1/2 cup honey
1/3 cup vegetable oil
1/2 tsp. vanilla

6 oz. finely cut dried apples.

Pre-heat oven to 350oF.

In a large bowl, combine the rolled oats, coconut, nuts, sesame seed, salt and cinnamon.
In a separate bowl combine the honey, vegetable oil & vanilla.
Add to the rolled oats mixture and mix thoroughly.
Spread on two large baking sheets.
Bake 20-25 minutes, stirring occasionally.
When the granola has somewhat cooled, add dried apples.
Store in a tightly-covered container in refrigerator.

Nutty Pumpkin Bread

Source: Simply in Season
Date tried:January 16, 2017
Yield: 2 loaves or 48 mini-muffins
Time needed: 1 hour

I really like this lovely bread. It didn’t take very long to clean it all up.

Nutty Pumpkin Bread

Nutty Pumpkin Bread

Nutty Pumpkin Bread
1 1/2 cups/375 ml flour
1 1/2 cups/375 ml whole wheat flour
1 cup/250 ml wheat germ
1 cup/250 ml sugar
1 cup/250 ml brown sugar
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. ground cinnamon (optional)
1/2 tsp. each: ground ginger, nutmeg, cloves (optional)

2 1/2 cups/625 ml pumpkin or winter squash, cooked and puréed
4 eggs, lightly beaten
1/2 cup/125 ml oil
1/2 cup/125 ml pecans or other nuts, chopped
1 cup/250 ml raisins or chopped dates

Pre-heat oven to 350oF/180oC.
In a large bowl, mix together the first set of ingredients and make a well in the centre.
Add the remaining ingredients in the well and mix well until all dry ingredients are moistened.

Pour batter into 2 greased 9 x 5-inch/2 L loaf pans.
Bake until a toothpick inserted in centre comes out clean (about 50 minutes).
Loosen edges and turn the loaf out onto the rack to cool completely before slicing.

Muffin variation:
Pour batter into greased mini-muffin tins.
Bake about 10 minutes.

Creamed Asparagus or Spinach (with Popovers)

Source: Simply in Season
Date tried: January 4, 2017
Yield: Serves 2 as a main dish or 3-4 as a side dish
Time needed: 30-40 minutes for popover version. 20 minutes for omelet version

This is actually three recipes in one. First you make the creamed vegetable (asparagus or spinach) which you can serve as a side dish on its own, or on toast. Or you can try the omelet or popover versions below.

The quantities given for the cream sauce make a thin sauce. My preference is for a medium sauce. That would call for either 1/2 the milk or double the butter and flour.

Creamed Asparagus or Spinach
1 lb./500 g asparagus(cut in 3/4”/2 cm. pieces) or 3 cups/750 ml fresh spinach
1 Tbsp. butter
1 Tbsp flour
1 cup milk.

Cook the vegetable of your choice until tender. Drain and set aside.

Melt butter in frypan over medium heat.
Stir in flour until smooth and bubbly.
Gradually add milk, stirring constantly until smooth.
Cook over medium heat, stirring occasionally, until mixture thickens.
Stir in asparagus or spinach.
Season to taste and serve over buttered toast, in omelet or popovers.

Omelet version.(for one person)
Whisk together 2 eggs and 1 Tbsp. milk.
Place a non-stick frypan over medium heat.
Pour in beaten eggs.
As eggs set, lift edges to let uncooked portion flow underneath.
When eggs are set, cover one-half with creamed vegetable.
Fold and serve.

Popover version (6 popovers)
1/2 cup/125 ml whole wheat flour
1/2 cup/125 ml milk
2 eggs
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt.

Combine all ingredients and beat with an electric mixer or blender until smooth.
Set aside for 15 minutes.
Preheat oven to 400oF/200oC

While oven heats dab a little butter into six muffin cups.
Place in the oven to melt.
Brush melted butter over sides and bottoms of muffin cups.
Stir batter and divide among muffin cups.
Bake without opening oven door until puffed, firm and starting to brown. (about 25 minutes)
Immediately pierce with a knife to release steam.
Fill with creamed spinach or asparagus and serve.