Salsa Verde Black Bean & Sweet Potato Enchiladas with Cashew Sour Cream

You can use store bought tortillas and jarred salsa verde but I promise if you use homemade these will be out-of-this world! Cowgirlbeans Salsa Verde & Corn Tortillas

Salsa Verde Black Bean & Sweet Potato Enchiladas with Cashew Sour Cream
Entree
4-8
 
Ingredient Notes: Salsa verde is usually made with green chilies and or tomatillos. Chipotle in Adobo sauce are delicious red jalapenos that have been smoked, dried and canned in a light tomato sauce. They are smokey, sweet and hot. Start with one chopped in recipes and then add more as you like. They can be found in any grocery in the Mexican section. Cashew Cream: (optional but SO delish. To make you must use raw cashews that have been soaked in water for two hours-overnight. (unless you have a Vitamix which will pulverize anything- no soaking necessary). I didn't measure exactly for the lemon and vinegar- so go scant with each and add more by the tsp. after you taste. You'll know when it's just right.
Ingredients
Enchiladas
  • 1 jar Salsa Verde
  • 10 Corn Tortillas, warmed (if you skip warming they will break)
  • 2 cups cooked or 1 can Black Beans
  • 3 Cooked Sweet Potatoes
  • Chipotle in Adobo Sauce
  • Smoked Paprika
  • fresh Spinach
Cashew Sour Cream
  • ½ cup raw cashews (cannot be roasted), soaked in water 2 hrs. prior
  • juice of ½ a lemon
  • salt
  • 1 tsp Apple Cider Vinegar
Instructions
  1. Preheat oven 350 degrees
  2. Smash sweet potatoes in a bowl, add 1 chopped chipotle in adobo sauce and heavy sprinkle of smoked paprika. Taste, add more of both if needed.
  3. Pour half of the salsa verde in the bottom of a baking dish.
  4. Place a tortilla in the sauce, move around a bit to get saucy, then smear sweet potato mixture down the middle. Add spoonful black beans and spinach.
  5. Roll up and push to edge of pan.
  6. Repeat until fillings are gone and or your pan is full of enchiladas nestled next to each-other.
  7. Pour remaining salsa verde over enchiladas.
  8. Bake at 350 degrees for 20-30 minutes: you want them heated through and the tops of the tortillas browned and crispy.
  9. Serve enchiladas with a dollop of cashew cream and a salad with creamy avocado.
Cashew Cream
  1. Place soaked cashews, lemon juice, pinch of salt and vinegar in blender or food processor.
  2. Blend until thoroughly combined and creamy. Taste, add more of lemon, vinegar or salt as needed.

Seitan Stir-fry

Although AJ and I don’t miss meat, a friend suggested we try Seitan for something different as  our protein. Seitan is an ancient Chinese food made from wheat gluten with all of the starch removed, leaving a slightly chewy “meaty” food. It is very common in Asia especially in Buddhist communities. It is very popular as a vegetarian, vegan and Macrobiotic food with 21g of protein, about 120 calories, B vitamins, iron and contains no saturated fat or cholesterol per serving. It was actually VERY tasty and it may be a nice occasional add-in to our stir-frys, for grilled satays etc. The texture and taste are very similar to a tender piece of beef; a nice bite with a bit of chew but almost a melty finish.

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Balsamic-Soy Roasted Brussels Sprouts, Carrots & Parsnips

This turned into a phenomenal side dish. AJ and I had a free coupon to try Wegman’s Prepared Foods “Roasted Brussels Sprouts, Carrots & Parsnips with Savory Finishing Sauce” and it was pretty good, so I looked up the sauce ingredients and decided to recreate a healthier version.
Wegman’s Finishing Sauce:Unsalted Butter, Balsamic Vinegar, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate [Preservative]), Tomato Paste, Water, Sugar, Ginger, Salt, Modified Corn Starch, Dried Onion, Citric Acid.



Balsamic-Soy Roasted Brussels Sprouts, Carrots & Parsnips
Side
 
Ingredients
  • 1 lb. Brussels sprouts: Rinse, Cut off end stem and cut in half.
  • 3-4 Parsnips: Rinse, Peel, Cut in bite size pieces
  • 4 Carrots: Clean and cut into bite size pieces
  • Sauce
  • ¼ cup Balsamic
  • 2-3 Tablespoons Soy Sauce
  • 2-3 Tablespoons Organic Ketchup,
  • 2-4 Tablespoons Butter (Earth Balance whipped spread)
Instructions
  1. Put in baking dish, spray with olive oil, sprinkle with salt & pepper, Ginger powder, Onion Salt.
  2. Bake at 450 degrees for about 30 minutes or until everything is fork tender.
  3. Pull out and pour sauce over veggies
  4. Mix to combine. Pop back in oven for about 5-10 more minutes while you finish setting the table and preparing other dishes (this would be fabulous paired with some oven broiled miso-salmon).

Chicken Tender Parmesan with Arrabbiata Sauce (Nugglets & Sp’ghetti)

This is a quick and healthy weeknight meal. (About 30 minutes start to finish). Big kids like to help make it too- notice AJ-Beans hands in the photos…

 

 

 

 

  • 1 package whole-grain pasta
  • 1 jar pasta sauce (homemade or store-bought)
  • 1 package chicken tenders (or chicken breasts sliced into strips)
  • 1/4-1/3 cup Flour, seasoned with salt & pepper
  • 1/4 cup Egg whites
  • 1/2 cup Whole Wheat Panko (Ian’s brand is really tasty)
  • Fresh Parmesan cheese

Preheat oven to 425 degrees.
Put a pot of water on to boil for your pasta.
Whip together a quick tomato sauce:

  • 1 28 oz. can crushed tomatoes
  • Spices (Sprinkle of Garlic Salt, 2 Pinchs Red Pepper Flakes, Dash of Basil).
  • Handful of spinach
Let simmer at least 20 minutes, tasting and readjusting seasonings as needed.
While it simmers, prepare your chicken:
Dredge the tenders in flour….

 

Then egg whites…
Then Panko crumbs.
Place triple-dipped nugglets on a oil sprayed broiler pan.
Spray all with olive oil.

 

 

Bake about 10-12 minutes or until browned and crunchy, flipping once through if needed (I had to hit broil the last 2 minutes a side).


Dish up pasta with sauce, chicken tenders on side and sprinkle with fresh Parmesan or Romano cheese. Serve with a big green salad…

$100 Winner! Caramelized Balsamic Onion Dressing

Kitchen Play’s April menu included all things onions with the National Onion Association as the sponsor. This is one of my favorite quick and easy side dishes that is great on so many things! I originally created it while visiting my parents to go with some deeeeelicious leftover grilled  Wegmans New York Strip Steaks we wanted on a salad with leftover grilled corn. My friend Carrie told me she makes these all the time to put on her pizzas too. AJ and I tried them on our recent homemade deep dish pizza and it was killer!

 

  • 1 Large Red Onion
  • Package of Button Mushrooms
Cut up onion and mushrooms, add to a pan sprayed with Olive Oil.
Cook over medium-low heat until begin to color a bit.
  • 1/4 cup good dark balsamic vinegar,
  • 2 teaspoons brown sugar
  • salt and pepper
Stir to combine, reduce heat to low and let caramelize, stirring occasionally, 30-40 minutes.
After dark, golden brown (will shrink considerably as well), remove. Mix it with a few spoonfuls of Greek yogurt and serve warm over a large green salad with leftover grilled corn and black beans or sliced steak.


Thank you to Kitchen Play & the National Onion Association for my $100 win!!!!


Rustic Oven Roasted Tomato Sauce

Since my last post mentioned big bowls of pasta & garlic bread and my garden is beginning to overflow with tomatoes I believe I will share my beloved tomato sauce recipe…I like to make a huge batch and freeze in mason jars to use as needed. This is not only an Italian sauce (we use on our homemade pizza’s, calzones, pastas) but also a fabulous soup with a chunk of toasted Ciabatta bread. YUM!

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