Gratitude with TBB

Thursdays, with Kyla

Saturday Supper:

Vegetarian Enchiladas - Recipe from The Looneyspoons Collection by Janet & Greta Podleski

I have made these enchiladas several times now.  They are so tasty and very filling. You can just use salsa for your sauce if you are short on time but I highly recommend the homemade sauce.




Ingredients:

Sauce:
2 tsp olive oil
1 cup chopped onions
1 tsp minced garlic
1 can (796 mL) no-salt-added diced tomatoes, undrained
1 can (156 mL) tomato paste
1 jalapeño pepper, seeded and minced
1 tbsp red wine vinegar
1 tsp each ground cumin and chill powder
1/2 tsp freshly ground black pepper
2 tbsp minced fresh cilantro

Enchiladas:
2 tsp olive oil
1 1/4 cups chopped onions
1 cup each diced carrots and diced green pepper
1 tbsp minced garlic
1 jalapeño pepper, seeded and minced
1 tbsp chili powder
2 tsp dried oregano
1 tsp cumin
1 can (540 mL) no-salt-added black beans, drained and rinsed
1 1/2 cups whole-kernel corn
2 tbsp freshly squeezed lime juice
2 tbsp minced fresh cilantro
12 7-inch whole-grain flour tortillas
1 cup packed shredded light old (sharp) cheddar cheese
3/4 cup light sour cream

Directions:
Spray two 9 x 13-inch baking pans with coking spray and set aside.

To prepare sauce, heat oil in a large pot over medium heat.  Add onions and garlic.  Cook and stir until onions are softened, about 5 minutes.  Add remaining sauce ingredients, except cilantro. Bring to a boil.   Reduce heat to low.  Cover and simmer for 15 minutes, stirring occasionally. Remove from heat and stir in cilantro.  Taste and add a bit of salt, if needed.

While sauce is simmering, prepare enchilada filling.  Heat oil in a large pot over medium heat.  Add onions, carrots, green pepper and garlic.  Cook and stir until vegetables are softened, about 5 minutes.  Add jalapeño pepper, chili powder, oregano and cumin.  Cook for 1 more minute.  Remove from heat.  Stir in beans, corn, lime juice and cilantro.  Mix well.

To assemble enchiladas, spread 3 heaping tbsp filling down centre of one tortilla.  Sprinkle with 1 heaping tbsp cheddar cheese.  Fold tortilla to enclose filling and place seam-side down in baking dish.  Repeat with remaining tortillas, leaving yourself with about 1/2 cup shredded cheddar.

Pour prepared sauce evenly over enchiladas, making sure each one is coated.  Cover with aluminum foil and bake at 350F for 25 minutes.  Uncover, sprinkle with remaining cheese and return to oven (uncovered) for 5 more minutes.  Serve enchiladas with a dollop of sour cream on top.

I added rice to the enchiladas this time since I have some leftover in my fridge.  I also just have frozen cubes of cilantro and use that, they come in very handy.


Thursday Supper

Baked Cod & Sweet Potato Fries

This is also a recipe I have made several times.  It is actually pretty easy to make and not too messy. I used haddock instead of cod.  I have never tried tartar sauce and I absolutely love the recipe they have here and I don't think I could eat fish without it now.

Baked Cod (Cod Up in the Moment) recipe from The Looneyspoons Collection by Janet & Greta Podleski




Ingredients

Tartar Sauce:
1/2 cup light mayonnaise
1 tbsp minced fresh dill
1 tbsp sweet green relish
2 tsp each prepared horseradish and freshly squeezed lemon juice

2/3 cups dry unseasoned bread crumbs
3 tbsp finely grated Parmesan cheese
1 tbsp minced fresh parsley
3/4 tsp dried thyme
1/2 tsp paprika
1/4 tsp each salt and freshly ground black pepper
2 eggs
2 lbs cod fillets, at least 1/2 inch thick
6 lemon wedges (optional)

Directions:
To make tartar sauce, combine all sauce ingredients in a small bowl.  Refrigerate until ready to use.

In a shallow bowl, combine bread crumbs, Parmesan cheese, parsley, thyme, paprika, salt and pepper.  Lightly beat eggs in another shallow bowl.  Spray a baking sheet with cooking spray and set aside.

Rinse fish and pat dry with paper towels. Cut fish into thick strips.  Working one at a time, dip pieces in egg, then in crumb mixture, coating both sides with crumbs.  Place on baking sheet.  Allow some space between pieces.

Bake at 450F for 8 to 10 minutes, depending on thickness of fish.  Fish is ready when it flakes easily with a fork.  Serve with tartar sauce and lemon wedges, if desired.

Sweet Potato Fries

I chopped up some sweet potatoes (2-3) and tossed them with olive oil, pepper, paprika and whatever else I feel like that day.  I cook them at 425F for 20-25 minutes on parchment, flipping halfway.  When I make the mayo-curry dip, I just mix some mayo, curry powder and a bit of honey.


*****
Enjoy!

- Kyla

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