Category Archives: One-Pot

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!

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.

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.

Flying Free

Austin Black Beans

beans_carrots

Hey everyone!  Only a week since my last SRC post thanks to May’s bonus week.  This week is my “normal” group A post – but there is nothing normal about the blog I was partnered with.  I’m very lucky in that I’ve had Leslie’s Cocina de Leslie blog twice so far, once as my regular assignment and once when I decided to adopt a blog while 38wks pregnant.  Leslie’s blog has soooo many amazing recipes that when the powers that be offered to switch me for a “new” blog I told them there was NO NEED to be hasty – that I could happily and easily find something new to make.  With that, this post was supposed to be all about her Mole Ranchero.  While the ingredient list is a bit daunting, the dish came together in no time at all.  However my camera man got a bit peckish and ate the sauce set aside for the photo as a post dinner snack.  So…back to my very long list of recipes!  I had marked her Austin Black Beans when I adopted Leslie’s blog so was thrilled that some nasty weather made it the perfect time to give them a whirl.  I used the vegetable oil instead of lard and left out the lime juice due to my allergy.   I also added the cilantro straight to my bowl as it tastes metallic to hubby and totally omitted below.

Austin Black beans

Serves 4-5

Ingredients

1 lb. dried black beans

1 vegetable oil

1 medium spansih onion, finely chopped

2 medium carrots, peeled and diced

4 cloves garlic, minced

2 canned chipotles

1/2 teaspoon ground cumin

1 tablespoon chipotle adobo sauce

Salt (to taste)

Instructions

  1. Rinse and clean the beans, then place in a large pot with about 6 cups of water. Bring to a boil and cook for 15 minutes, then drain and rinse and set aside.
  2. Add the vegetable oil to the same large pot the beans were cooked in and turn heat to medium. Add the carrot and onion and cook 8-10 minutes. Stir in the garlic and cook for 30 seconds.
  3. Return the beans to the pot along with the chipotles and 8 cups of water and bring to a boil. Turn heat to medium and simmer for 90 minutes or until beans are soft. Add remaining ingredients then season to taste with some salt.
  4. Use an immersion blender to mash some of the beans then simmer for a final 30 minutes.
  5. Serve and Enjoy!
http://dancingveggies.com/2016/06/flying-free.html

 Another great recipe from Leslie!  So glad there was an oops and that I got another excuse to explore her blog – think I have a good dozen recipes to try! This meal would also freeze well for the slow cooker, just add the 8 cups of water directly to the slow cooker along with all the ingredients.  Instant dinner!!!

Lost and Alone

Vegetable Chili

chili

Another one of my awesome freezer meals – this time one that also doubles as a great way to clean out the fridge/freezer!  Once we had finished prepping my list of meals, I checked what I had left and decided I could squeeze out at least one more meal.  This hodge podge of ingredients was fantastic last weekend when Mother Nature decided we needed another round of cold weather, to include snow!

Lost and Alone

Serves: Serves 5-6

Ingredients

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 zucchini, diced

2 carrots, round sliced then quartered

1 tbsp chili powder

1 tsp ground cumin

4 cups black beans, presoaked

1 can (28 ounces), crushed tomatoes

2 cups fresh or frozen corn kernels

salt and pepper to taste

Instructions

  1. Toss all the ingredients into the slow cooker and set for low. Cook for 7hrs - or cook on high for 3hrs.
  2. Season to taste with salt and pepper, or more chili powder!
http://dancingveggies.com/2016/03/lost-and-alone.html

We topped this with cheese but chives, sour cream, guacamole or nothing would also work.  As for the vegetables, whatever you have on hand will work.