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.

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.

Cream Soup Substitute

Source: Simply in Season
Date tried: March 21. 2015
Yield: 8 cups/ 2L
Time needed: A few minutes to make mix; 5-10 minutes to prepare it for use.

Many casserole recipes call for a can of cream soup (chicken, celery, mushroom, etc.) as an ingredient. If you prefer a low-fat, less salty and much less expensive alternative, here it is.

As the picture shows, once I had the mix ready, I used it to make a cream of vegetable soup.

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute
2 cups/500 ml dry milk powder
3/4 cup/175 ml cornstarch
1/4 cup/60 ml chicken or beef bouillon granules
1 tsp. dried basil
1/2 tsp. pepper
2 tsp. dried minced onion (optional)

Mix all ingredients together and store in a covered container in the refrigerator

To use
1 1/4 cups/300 ml cold water
1/3 cup/175 ml mix.
Combine water and mix in a small saucepan.
Cook stirring constantly until thickened.
Substitute this sauce for a 10 oz/300 g can of condensed cream soup.

Option
Add herbs such as thyme or dill or 1/4 cup/60 ml minced fresh onion when preparing.

Venison Broccoli Pasta Salad

Source: Simply in Season
Date tried: October 31, 2014
Yield:2-3 servings
Time needed: 1 hour

I looked forward to trying this salad and it did not disappoint. But it is certainly an occasional treat.  I splurged on a small piece of beef tenderloin since I couldn’t find venison. I am sure I could only have got half as much anyway at the same price.  Perhaps an acceptable version could be created with well-tenderized round steak or pot roast.

Venison Broccoli Pasta Salad

Venison Broccoli Pasta Salad

Venison Broccoli Pasta Salad
For marinade
1/4 cup/60ml water
1/4 cup/60 ml soy sauce
1 clove garlic
1 1/2 tsp. sugar
1/2 tsp. minced ginger root
1/4 tsp. ground red pepper
1 1/2 tsp. sesame oil

1/2 lb/250 g venison or beef tenderloin, cut 3/4”/2 cm. thick
1/4 lb./125 g linguine
2 cups/500ml broccoli florets, blanched and cooled

Combine marinade ingredients in a small saucepan and cook until about half of the liquid evaporates.
Add the sesame oil to the sauce and stir.  Set aside.

Sprinkle the venison or beef with coarsely ground black pepper.
Grill on both sides until medium done.
Slice thinly and add to sauce.
Refrigerate an hour or more.

Cook linguine. In a separate pot, blanch the broccoli. Let both cool.
When ready to serve, combine meat with sauce, linguine and broccoli.
Garnish with chopped onion and toasted sesame seeds.

Cornmeal Wheat Pancakes

Source: Simply in Season
Date tried: Nov. 14, 2016
Yield: 4 servings
Time needed: about 15 minutes prep time + time to fry

This brings two favourites together. Cornmeal pancakes and buttermilk. I made it sweet today using sliced peaches in syrup for the topping. But I think the variation including cooked corn would go great with sausages and gravy.

Cornmeal Wheat Pancakes

Cornmeal Wheat Pancakes

Continue reading