SuperMan

Enchilada Casserole

foodpicture

Welcome to the August BONUS installment of Secret Recipe Club!!!  Today all posts are focused on “back-to-school” and family friendly dishes which are basically all my family eats these days cuz 9 month old.  For this special feature, I was assigned Sid’s Sea Palm Cooking which is PACKED with amazing recipes including caramelized potatoes which I made before.   Had this been a normal challenge I would have made her Vandbakkelser because OMGoodness does that look amazing!   However, playing by the rules is good so I went with her enchilada casserole.  She actually has two of them on her page so I went with a hodge-podge version of both!  Instead of chicken, went with all beans per the suggestion of one recipe and upped the spice while reducing the sauce as per the second recipe.  (apologizing for any typos in this post as my computer has decided it doesn’t “like” certain letters right now)

Enchilada Casserole

Ingredients

6 Corn tortillas

1 12oz can black beans

1 12 oz can pinto beans

1 onion, diced

1 can enchilada verde sauce (10oz)

2 ears corn - cobs off

2 hatch green chilis

1-2 cups grated cheddar cheese (I like a mixture of Cheddar and Monterey Jack)

Instructions

  1. (optional - roast the hatch chilis under broiler or directly on gas burner until slightly charred - then dice)
  2. Preaheat oven to 375
  3. Pour a bit of sauce on the bottom of a 9x13 baking dish or a 2qt round casserole dish. Then place a layer of the tortillas, tearing as needed to fit the bottom. Add 1/2 of the beans, onion, corn, cheese, and diced chili.
  4. Add a bit more sauce and then repeat with remaining ingredients - ending with tortillas and cheese.
  5. Bake at 375 for 25 minutes, then turn oven off and allow to sit for a final 10 minutes. Serve topped with olives, green onions, and/or tortilla chips and ENJOY!!!!
http://dancingveggies.com/2016/08/superman.html

Only thing I might do differently in the future is add some chips to the top to give it a bit of a crunch.  This came together super quickly and also tasted amazing as lunch the next day – always a nice bonus!

Better Place

Apple Crisp

 apple filling

Hello August!!!  Hello Monday!!! Hello Secret Recipe Club reveal day!!!!  This month I was partnered with the incredible Andrea of Adventures in all things Food – which has got to be one of the best blog names EVER.   Andrea’s blog has a bit of everything, from vegetarian goodies to desserts to crafts fit for the entire family.  I’ve been a sweet kick lately so I went straight to her dessert section, trying to avoid eye contact with her peanut butter icing because OMGoodness chocolate donuts with PEANUT BUTTER – nom nom nom.  However, in the end I was won over by her fall ready Apple Crisp.  I’m normally a summer girl but I’m ready for cooler temperatures!   Didn’t even make any changes to the recipe – it’s perfect already!  While Andrea didn’t specify what type of apple, I went with Pink Ladies since they offer a great combination of sweet and tart.  Plus they hold up well when it comes to baking.

Apple Crisp

Ingredients

6 cups apple, peeled and sliced (about 3 large)

1/4 c. unsweetened apple juice

2 Tbsp. brown sugar

1 Tbsp. cinnamon

1 tsp. nutmeg

1 c. flour

1/2 c. brown sugar

1 tsp. cinnamon

1 stick unsalted butter, cold

1/2 cup old fashioned oatmeal

Instructions

  1. Preheat oven to 350 degrees and butter up a 9x9 baking dish
  2. Put the sliced apples into a large bowl buttered then add the apple juice along with the cinnamon and nutmeg. Toss well then pour into the baking dish
  3. In a separate bowl mix combine the flour, brown sugar, and remaining cinnamon. Cut in the butter with a pastry blender or with two knives.
  4. Stir in the oats and sprinkle this over the apples.
  5. Bake for 40 to 45 minutes or until the apples are bubbling and topping is golden brown. Allow to set for 5 minutes then Serve!!!!
http://dancingveggies.com/2016/08/better-place.html

I also went with old fashioned oats, tho quick oats would also work well.  I just prefer a crisper crisp!  For a vegan option, switch out the butter for earth balance or a similar spread – easy peasy.   Since there are 5 Mondays in August – there will be another secret recipe club post at the end of the month so hope to see everyone then (if not sooner).

Big Noise

Simple Beet Salad

beets

Summer is most certainly here – hitting over 100 degrees earlier this week before the heat index!  I’m trying to stay as cool as possible in the house, so avoiding the oven as much as possible.  Thankfully the local farmers’ markets are BOOMING with fresh and delicious produce making it super easy to make healthy dinners that don’t require much cook time.  With this simple salad the trick is to slice the beets on the thin side so that they can be cooked in under 7 minutes, nice and crispy on the outside and melt in your mouth delicious in the middle.

Big Noise

Ingredients

1/4 cup balsamic vinegar

3 tbsps shallots, thinly sliced

1/3 cup extra-virgin olive oil

6 medium beets, peeled and sliced (about 1 lb)

3 ounces soft fresh goat cheese, coarsely crumbled

Salt and freshly ground black pepper

Instructions

  1. The night before, place the beets and oils in a tupperware and toss well.
  2. 10 minutes before supper, heat a large saute pan over medium heat. Add the beets in a single layer and cook for 3-5 minutes or until crispy - then flip and repeat.
  3. Turn heat off and leave beets in pan to slightly cool. Season to taste with salt and pepper - and do a final stir in the oils.
  4. Remove to salad plates and top with goat cheese.
http://dancingveggies.com/2016/07/big-noise.html

To make it even quicker to get dinner on the table, I prepped them the night before so that they could soak in the oils.   We enjoyed these with a cold pasta salad, which had also been prepped the night before!  I find it so much easier to cook right before bed (and after dessert) and since it’s cooler outside the kitchen doesn’t become a mini-furnace.

Wiggle Wiggle Wiggle

Best Oatmeal Cookies EVER

oatmeal_cookies 

Welcome to a bonus July SRC recipe!!!!  When I saw the call to adopt an orphan from group C I was super excited as I love exploring the other groups that make up the Secret Recipe Club.  Anne’s Simple and Savory (and sometimes sweet) is a blog stuffed to the brim with healthy and delicious recipes – including an entire section devoted to vegan and vegetarian food.  Since I only had a few hours to pick, make, and blog I went straight to work finding the perfect recipe.  I flagged two different coconut cookies, a spicy buffalo cauliflower dish, and two perfect for baby recipes: applesauce and hummus.  In the end however Joe decided he NEEDED to try her “best oatmeal cookies” recipe and so that was that!  I didn’t have any raisins so I switched for semi-sweet chocolate chips – not the healthiest option but I was on a tight schedule.  I also used unsweetened  flaked coconut in place of shredded since that’s what I had on hand.

Best Oatmeal Cookies Ever

Serves: Yields 30 cookies

Ingredients

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon table salt

¾ Cup Honey

¼ cup greek yogurt (I used Wegmans Brand)

2 tablespoons coconut oil

1 large egg

1 teaspoon pure vanilla extract

1? cups uncooked old-fashioned rolled oats

1 cup chocolate chips

½ cup unsweetened flaked coconut

Instructions

  1. Preheat oven to 350 and line baking sheets with parchment paper or silione mats
  2. In a small measuring cup whisk together the flour, baking powder, cinnamon, baking soda, and salt - set aside
  3. In a large bowl, mix together the honey, Greek yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined before stirring in the oats, chocolate chips, and coconut.
  4. Roll the dough into walnut sized balls and drop of the lined cookies sheet then bake for 9 - 10 minutes or until lightly brown. Note: they will be soft in the middle
  5. Remove baking sheet from oven and place on a cooling rack for two minutes before removing and placing the cookies directly on the cooling racks to finish cooling.
http://dancingveggies.com/2016/07/wiggle-wiggle-wiggle.html

Easily the moistest oatmeal cookies I have EVER had!  If I was aiming for a standard chocolate chip and got one of these instead I would still be a happy camper – they are seriously that good!   The base recipe would also work well with craisins, going back to the healthy roots of this recipe.  Actually, any dried fruit would probably do well in this dough…thinking I need to get some dried cherries!!!!

Boom Boom Boom

Tofu Mushroom Cabbage Stir Fry

tofu_rice_cabbage

Happy 4th of July and with that, welcome to July’s installment of the Secret Recipe Club!  This month I got to visit Alaska by way of Anna’s Cheese with Noodles Blog.  I loved her in her intro she was up front about blog pictures, something that I’m so bad about that I have my husband do it for me!   I found so many incredible recipes on her blog including baked tofu bites and a corn pudding recipe so amazing it survived a divorce.  In the end however I couldn’t move past her Pork Mushroom Cabbage Stir Fry after reading that it’s so good it should be in a restaurant.  I swapped the pork for tofu and waited until the end to season the dish as tofu has a tendency to go from just right to over salted super easily.  I also used baby bella mushrooms as my store was out of the full size variety – luckily Anna’s recipe included the weight so that was a super easy swap to make!  She didn’t say what type of cabbage to use so I went with red over Chinese but either would work.

Tofu Mushroom Cabbage Stir Fry

Ingredients

2 Tbsp sesame seeds

2 Tbsp vegetable oil

16oz tofu, pressed and cubed

1 small red cabbage, cored and chopped into 2 inch pieces

1/2 lb baby bella mushrooms, cut into quarters and sliced (this was 1/2 lb)

salt to taste

for the sauce:

1/3 C water

2 cloves garlic, minced

1 Tbsp cornstarch

1 Tbsp soy sauce

2 tsp sesame oil

1 tsp red pepper flakes

Instructions

  1. Heat a large nonstick skillet over medium and add sesame seeds. Cook and stir frequently until seeds are lightly toasted, about 3 minutes. Remove seeds to a small bowl.
  2. Add a tbsp of the vegetable oil to the skillet, raise heat to medium-high, and add the tofu. Cook until golden brown on each side, about four minutes, then remove to a plate.
  3. Add another half tbsp of oil to the skillet then slowly add in the cabbage, being careful to not overcrowd the pan. Stir fry until tender then remove to the plate with tofu.
  4. Add remaining oil to the skillet along with the mushrooms and cook until tender then add the cabbage and tofu back to the skillet and cook until heated through.
  5. Meanwhile, stir up the sauce ingredients in a small bow then pour into skillet and stir fry about two minutes. Season to taste with salt, soy sauce, and or siracha
  6. Serve over rice or with rice noodles and Enjoy!
http://dancingveggies.com/2016/07/boom-boom-boom.html

Another fabulous dinner thanks to the secret recipe club!  I also reserved a bit of the red cabbage to steam with some apples and ginger for baby girl’s dinner and she was also a huge fan!  I’m also in the process of joining some other food groups – hoping that eventually my cooking spark will come back as little one gets older.   I still enjoy spending time in the kitchen but it’s no longer the sanctuary it once was.