Wrap up a full lunch
Dec 31, 2011 Uncategorized
Greek salads are great, but sometimes they aren’t practical to take on the road. Take the salad, wrap it up and head out to run your end-of-the-year errands.
It’s a simple, healthy lunch that you can eat on the go. Better tasting than any drive-thru, this is a good-for-you lunch that you will not regret later.
This is either a great way to finish up the last of a salad or you can make the salad from scratch.
Greens, peppers, olives and feta cheese…how can you go wrong with that combination? Add a flavorful wrap and you’ve got a winning combination!
I like to put the cold salad in a warm wrap, but you could bake the whole thing together, making it all meld together.
Greek Salad Wrap
| 3 tomatoes, cut into wedges 1/4 red onion, sliced |
| 1/2 cucumber, sliced into thick half-moons |
| 1/2 green pepper, julienned |
| 4 ounces of feta cheese, cut into small cubes |
| 16 kalamata olives 2 spinach and herb tortilla, warmed
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Tags: Cheese, Cold Salad, Cubes, Cucumber, Drive Thru, Greek Salad, Greek Salads, Green Pepper, Greens, Kalamata Olives, Lunch, Moons, Nbsp, Red Onion, scratch, Spinach, Tomatoes, Tortilla, Winning Combination
A saucy little number to start off your week
Dec 6, 2011 Uncategorized
People tend to think of Mexican food as heavy on the meat. Meat is an option, Mexican dishes are as often filled with beans, veggies and/or cheese as they are with beef, pork or seafood.
Enchiladas are no exception. In Tex Mex restaurants you often have to ask for a meatless option as an alternative rather than getting it as a menu item. In a Mexican home, the meat is an optional add in. I have even been given a corn tortilla simply dipped in sauce with no filling inside. Go bold with the fillings and do what you want.
The spicy sauce that is slathered over the top is the key to a good enchilada. Go fresh, go bold and you can’t go wrong. Don’t use canned tomatoes – especially in the sauce – they’re too mushy.
If you want, sprinkle some cheese on top, but this recipe doesn’t need that added taste. It’s great just the way it is.
Sauce:
- 1 green pepper (go with a pablano pepper for more fire)
- 2 teaspoons of olive oil
- 1 cup of chopped yellow onion
- 3 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of paprika
- 1/8 teaspoon of ground chipotle pepper (optional)
- 8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
- 1 cup vegetable broth
- 1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish
Filling:
- 3 bell peppers, diced
- 8 ounces of mushrooms, diced
- 3/4 cup of red onion, diced
- 4 1/2 teaspoons of olive oil
- 1/4 teaspoon of salt
- Freshly ground pepper, to taste
- 1 can of pinto beans, rinsed
- 12 6-inch tortillas
Preheat oven to 425°.
Sauce:
- Roast the pepper under the broiler, turning once or twice, for 5 to 7 minutes. Transfer to a deep bowl, cover, and set aside to steam for 10 minutes.
- Meanwhile, heat 2 teaspoons of oil in a pan over medium heat. Add the yellow onion, the garlic, 1 teaspoon of salt, the cumin, the chili powder, the paprika and the ground chipotle and cook, stirring, until the vegetables have softened. Remove from the heat.
- Peel the roasted pepper and discard the stem and the seeds. Chop them up. Add them to the saucepan along with the chopped tomatoes, the broth and the chopped cilantro. Return the heat to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer the whole bit to a blender and puree.
Filling:
- While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle them with 4 1/2 teaspoons of oil and sprinkle with 1/4 teaspoon of salt and pepper.
- Roast, stirring halfway through, until the vegetables are tender and browned in spots. Transfer them to a large bowl and stir in the beans. Reduce the oven temperature to 375°.
Enchiladas:
- Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish.
- Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot.
- Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
- Bake, uncovered, until hot, about 15 minutes.
Vegan
Tags: Beef Pork, Canned Tomatoes, Cheese, Corn, Fillings, Green Pepper, Mexican Dishes, Mexican Food, Pablano, People, Spicy Sauce, Tex Mex Restaurants
Denver Potato Pie Recipe
Mar 17, 2011 General
Ingredients:
6 eggs
1/2 tsp. onion powder
1/2 tsp. thyme leaves
1/4 tsp. salt
1/8 tsp. pepper
3 c. frozen hash brown potatoes
4 oz. shredded Swiss cheese
1/2 c. diced ham
1/2 c. chopped green pepper
1 tomato, thinly sliced, if desired
Directions:
Heat oven to 350 degrees. Generously grease 9-inch pan. In medium bowl, combine eggs, onion powder, thyme, salt and pepper; beat well. Stir in potatoes, cheese, ham and green pepper; pour into prepared pan. Bake at 350 degrees for 40 to 45 minutes or until set. Garnish with tomato slices.
Tags: combine, Eggs, Garnish, Grease, Green Pepper, Hash Brown Potatoes, Heat Oven, Inch Pan, leaves, Medium Bowl, Onion Powder, Potato Pie Recipe, Potato Recipe, Recipe Ingredients, Salt And Pepper, Shredded Swiss Cheese, Tomato Slices, Tsp Thyme
