Slow Cooker Sweet Potato and Black Bean Enchiladas Recipe: Food Network

These slow cooker enchiladas are super flavorful, healthy, and easy to make ahead. The tortillas end up chewy and delicious! From the Food Network. 

Ingredients:
Filling:1 red pepper, seeded and diced
1 medium sweet potato, peeled and diced
1 yellow onion, diced
1 (15 oz) can black beans, drained and rinsed
1 tsp granulated garlic powder
1 tsp chili powder
1 tsp regular or smoked paprika
1/2 tsp ground cumin
1/2 tsp salt

Enchilada Sauce:
2 tsp extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
1 Tbsp chili powder
1 tsp granulated garlic powder
1/4 tsp ground cumin
1/4 tsp dried oregano
1/8 to 1/4 tsp cayenne, to taste (optional)
1/4 tsp salt
1/8 tsp ground black pepper
1 (15 oz) can crushed tomatoes
1 cup vegetable or chicken broth

Directions:
Filling:1. Add red pepper, sweet potato, onion and beans to a large bowl. Toss with garlic powder, chili powder, paprika, cumin and salt. Set aside.

Enchilada Sauce:
1. In a large pot, heat oil over medium heat. Add onion and cook for 3 minutes, until fragrant and starting to turn translucent. Add garlic and cook for 1 minute longer, until fragrant. Stir in chili powder, garlic powder, cumin, oregano, cayenne, to taste, if using, salt and pepper. Toast the spices for 30 seconds, until fragrant and sizzling, then pour in crushed tomatoes and broth. Bring mixture to a boil, reduce to a simmer, cover and cook for 20 minutes.

2. Carefully pour the enchilada sauce into a blender or food processor, or use a hand blender directly in the pot, and blend on low speed (low speed important for hot mixtures) until smooth.

3. Assemble enchiladas with a bit of sauce, a large scoop of filling in the bottom of each tortilla. Layer into the slow cooker pan, putting sauce and cheese between layers. Top with the remaining sauce, filling, and cheese.

4. Cook two hours on high. Serve with sliced avocadoes, lime, and fresh cilantro. 

Grilled shrimp scampi

I saw this recipe on Food network and thought it sounded so yummy and super fast! 

Ingredients

2 pounds thawed frozen peeled and deveined large shrimp, tails removed

6 tablespoons unsalted butter, cut into cubes

2 tablespoons dry white wine

4 cloves garlic, chopped

Zest and juice of 1/2 lemon

1/2 teaspoon red pepper flakes

Kosher salt and freshly ground black pepper

1/2 cup fresh parsley leaves, chopped

Pasta, rice or grilled bread, for serving

Directions

1. Prepare a grill for high heat.
2. Layer two 18-inch-long pieces of foil on top of each other. Put the shrimp, butter, wine, garlic and lemon zest and juice in the center of the foil. Sprinkle with the red pepper flakes, 3/4 teaspoon salt and a few grinds of black pepper. Bring the long sides of the foil together in the middle and fold them over each other to seal. Fold each of the short sides up, making sure the packet is completely sealed. 
3. Place on the grill and cook until the shrimp are fully cooked and the sauce is bubbling, about 9 minutes. Stir in the parsley and serve over pasta, rice or grilled bread.

Homemade ricotta cheese

Recipe from champagnetastes.com

4 cups whole milk
1/3 cup lemon juice or vinegar
1tsp salt
Cream to taste

Total prep time 30 mins
Yields about 1 cup of cheese so double or triple if you need more.

Heat 4 cups whole milk in the microwave for 9 minutes or heat to a simmer on the stove. Remove from heat and immediately add the lemon juice (for a sweeter taste/ricotta) or distilled white vinegar (if you want to make cottage cheese/more neutral flavor). It will immediately begin to curdle. Let it sit for 10-15 minutes and then drain through a fine mesh strainer. Let it strain for at least 5 minutes but up to an hour if you want a drier cheese. Then pour in an air tight container and stir in salt and cream if desired to add moisture and creaminess. Store in the fridge for up to 5 days.

Quarantine Homemade Pizza

Along with other productive and important things I've been doing during quarantine: I've been tweaking my pizza recipe. Of course, Brick Oven Pizza is always my guiding star in this regard and I think we're getting close here.

Fresh ground whole wheat flour is important--grind your own if possible.

Ingredients:

For crust
2 1/3 cups whole wheat flour
1 packet instant yeast
1 1/2 tsp sugar
3/4 tsp salt
1/4 tsp garlic fresh or powdered
1 TB fresh rosemary, chopped fine
2 TB olive oil
3/4 cup warm water
Cornmeal to cover pan

1. Combine 1 cup flour, yeast, sugar, and salt in bowl. Add garlic and rosemary.
2. Add olive oil and warm water and stir with a wooden spoon.
3. Gradually add another cup of flour and up to 1 1/3 cup, until the dough begins to pull away from side of bowl (I use my bread mixer to knead for 3-5 minutes).
4. Drizzle dough with olive oil, cover with plastic wrap, and allow to rise in a warm place for 30 minutes
5. Punch down down and turn onto a floured surface. Knead 3-5 times, then use a rolling pin to work dough into a circle.
6. Preheat oven to 450 degrees. If using stone or cast iron pan, preheat pan inside oven. Press dough onto pan, making a lip for the crust around the edge and poking the surface with a fork all over.
7. Bake the crust for 5 minutes to set the crust (and make the bottom crispy).
8. Then remove from oven and drizzle the crust with olive oil, brushing it on the edges, then add the toppings. I do:

Toppings:
fresh oregano and/or fresh basil
tomato paste
S&P
spinach
mushrooms
fresh mozzarella cheese, crumbled
cheddar cheese
blue cheese
parmesan cheese
green onions

Layer tomato paste first, then S&P, then veggies/fresh herbs, then cheese on top. Bake for 12 minutes, or until the crust is turning golden brown at the edges. Slice and enjoy!

Lasagna Soup

Lasagna soup

Topping 

1 cup cottage cheese

1/2 cup Parmesan cheese

3/4 cup mozzarella cheese

1-2 tsp Italian seasoning

Salt and pepper to taste

Pulse together in a food processor and let sit in fridge while you make the soup. 

Soup

1 yellow onion chopped

4 cloves garlic pressed

1 zucchini quartered and sliced

2 large carrots peeled and sliced thin

1 lb ground turkey

3 cans crushed or diced tomatoes

3/4 cup red wine

1/4 cup tomato paste

6 cups chicken broth

8 ounces pasta (penne, farfalle, or other short pasta. I use whole wheat)

Salt and pepper

1 Tbsp Italian seasoning divided

Sauté onion, garlic, zucchini, carrots with salt and pepper and 1 tsp Italian  seasoning in olive oil until tender. Remove to a plate. Add a another tsp olive oil and brown meat. Add salt, pepper, and another tsp Italian seasoning to meat while browning. 

Add veggies back into pan with meat and turn heat to high. Add wine, tomatoes, chicken broth, tomato paste, remaining Italian seasoning, and bring to a boil. Add pasta and cover. Turn heat down and simmer for 15-20 mins until noodles and veggies are tender. Add salt and pepper to taste as needed. Ladle into soup bowls and serve with a large dollop of the topping. Enjoy!

Irish Soda Bread

Chicken Tikka Masala and Lemon Curry Rice

We had the most amazing rice at this little river side restaurant in Sri Lanka and I have tried to find a recipe that is similar ever since we got back.  I found a recipe that was pretty close and adapted it to be just like it.  The Tikka recipe is just delicious and I wanted to make sure to get it on the blog.

Yellow Lemon Rice with Curry Leaves

3 cups cooked (brown or white) Basmati rice

2 tablespoons olive oil (or coconut oil)

1 teaspoon cumin seeds

1-2 TB chili powder

1 teaspoon mustard seeds or ground mustard

4-5 dried red chiles, chopped into thirds (more or less as desired)

15 curry leaves plus a few extra for topping

3 cloves of garlic, minced

1 teaspoon turmeric powder

pinch of fenugreek

juice and zest of 1 lemon

sea salt to taste

Small handful of raisins

heaping 1/4 cup loosely packed cilantro, chopped

toasted chopped cashews for garnish

To toast the cashews: Preheat oven to 400°F.  Roast 7-8 minutes, until lightly browned. Roughly chop.

Heat the oil in a large skillet or wok. When hot, add the cumin seeds and mustard seeds, and cook — gently shaking the pan for 1-2 minutes until the mustard seeds pop.  Add the chili powder, curry leaves, and garlic, and sauté another minute or two until the garlic is softened but not browned. Add the turmeric powder, fenugreek, and lemon zest. Stir to combine.  Add the cooked rice, cilantro, raisins and lemon juice.  Season with salt to taste. Mix well. Stir another minute or so until just warmed through.

Serve topped with toasted cashews and a few more toasted curry leaves.

Chicken Tikka Masala

Ingredients

For the chicken marinade:

• 3 boneless and skinless chicken thighs or breasts cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground red chili powder
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz (400g) tomato puree (tomato sauce/Passata)
• 1 teaspoon ground red chili powder (adjust to your taste preference)
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro to garnish

Instructions

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
   
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
   
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
   
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
   
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
   
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan along with a scoop of the remaining marinade and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
   
7. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice

original tikka masala recipe is from cafedelites.com and original rice recipe is from wildgreensandsardines.com