Vegetarian

Veggie Burgers and Polenta Fries- Meatless Monday week 3

Posted on March 22, 2010. Filed under: side dish, Vegetarian |


Week 3 of meatless Monday. We are going strong. My favorite night to cook now is Monday nights because it is food generally that I love. The other nights I stick to foods my husband loves, to make up for Monday nights and the experimental veggie recipes. Sometimes experimental meals can go TERRIBLY wrong. And other times they surprise me and I can’t help but grin, and then my husband sees my grin and says, “You are pretty proud of yourself, huh?” YEP. Yep I am.

This meal gave me that grin. I have never made a homemade veggie burger or polenta before. So I was a tad bit nervous. I was also nervous because friends were coming over for dinner, to eat my experimental meal. The couple coming over has specific eating restrictions: the wife is vegetarian and the husband is gluten free. Which isn’t crazy difficult, but I think people assuming that if someone is vegetarian, just make a veggie filled pasta and a salad and call it a day. Ya, well that won’t fly with a gluten free diet. And, knowing myself, I won’t just go by brown rice pasta to make it a gluten free meal. I will go over the top and make my own veggie burgers and fries. Healthy, delicious, picky diet friendly, vegetable hater friendly, meat lover friendly.

Sometimes my husband won’t even touch some of the veggie stuff I make. Or he will take 1 bite and say, “this isn’t your best dish,” and he won’t finish it. But not this one, he finished it. He said he didn’t love it, but he finished it, which means it was good just not a real burger so he didn’t love it. The 3 of us on the other hand devoured ours, and gluten free husband went back for seconds on the burger (we all went back for seconds on the fries). So I would say my experimental vegetarian/gluten free meal was a HIT and totally worth of a Meatless Monday meal.

Tofu and Bean Burgers
makes 6 veggie brugers
1 15 ounce cans pinto beans, rinsed and drained
1 14 ounce packages firm tofu, drained and patted dry
1/4 cup whole wheat flour
1 egg
1/4 cup yellow cornmeal
1 cup chopped mushrooms (Chop them into little pieces, but not minced)
2 tsp ground cumin
1 tsp garlic
2 tsp salt
1/2 tsp black pepper
1 tbsp chopped cilantro
hamburger buns, lettuce, tomato, cheese, grilled onions

Place beans and tofu in a food processor; process until fairly smooth. Add flour, egg, cornmeal, cumin, cilantro, salt, pepper and garlic. Process until well combined. Stir in the mushrooms.
Spoon mixture into 6, slightly flattened, balls on individual pieces of parchment paper and put on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.
*The mixture WILL be sticky. I just sort of formed them into shapes that slightly resembled some sort of round object and placed them on little individual sheets of parchment paper (I cut squares that were about 3×3 inches). If you put them on their own little square of parchment, it helps when you put them in the pan. Kind of the same effect as those hamburger patties you buy at the store with sheets of paper in between? You got it.

Heat a skillet pan over medium heat. Coat pan with non stick spray. Form each ball into a 4-inch patty about 1/2-inch thick. Place the patties in pan and cook until browned and heated through.
*To heat them through, I cook the patties on the skillet with the lid on for about 12 minutes on the first side. Then I flipped them and cooked them with the lid on for about another 10 minutes. Trick: Put the burgers on when the fries go in the oven. Your meal will all be done at the same time!

Polenta Fries

1 cup yellow cornmeal
1 cup of water
2 cups of milk
1/2 cup mozzarella cheese
1/2 tsp garlic powder
2 tsp salt
1/2 tsp pepper

In a saucepan, bring the water and the milk to a boil, add the polenta and stir frequently (The mixture will get very thick, just muscle through it).
Reduce heat to low and let polenta simmer, about 10-15 minutes. Stir every few minutes to make sure polenta does not stick to the bottom of the pot. Add the mozzarella, garlic, and salt & pepper about 2 minutes before you will take the polenta off the heat..
Cover a cookie sheet (9×13) with parchment paper. Pour the polenta on to the paper and spread out with a spatula. Let cool down for about 5 minutes, then transfer to the fridge for another 60-90 minutes.
*Don’t skip this step. The polenta becomes firm in the fridge which makes you able to cut them into the frie shape and they will still hold up to it. If you miss this step the polenta will break apart and you wont get fries, you will get crumbly polenta pieces.

Preheat your oven to 450ºF.

Take the parchment paper off the cookie sheet and cut it in strips (about 14 inch wide and 3 inches long).
Place the polenta strips on the sheet and spray with Extra Virgin olive oil.
Bake in the oven for about 20-30 minutes or until golden brown, turn once after 10-12 minutes. Remove from the oven, sprinkle with a little salt & pepper and serve!

Cilantro Aioli (Lightened up)
2 tbsp reduced fat mayo
1/4 cup nonfat plain yogurt
2 tbsp reduced fat sour cream
2 tsp chopped cilantro
1 garlic clove, minced
salt and pepper to taste

Mix all the ingredients in a bowl and spread on the burgers and use it to dip with the fries.

Or you can go bunless, and make this a completely gluten free meal. That’s what my friend did, and it still looks so tasty!!

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Moroccan Carrot Sandwich

Posted on March 18, 2010. Filed under: Sandwich, Vegetarian |


My mom and dad have told me that when I was a kid, a very small kid, maybe even still an infant, I was a slight shade of orange. My mom homemade our baby food. And apparently we ate LOTS of carrots. We ate so many that we literally started to turn orange. But to this day neither my brother or myself wear glasses (okay fine, I should wear them at night, I just refuse to).

I have always loved carrots. Even in my super duper picky childhood/teens years I could gobble down tons of them. Most days while I am sitting at my desk at work I eat an entire bag of baby carrots. And I am not talking about the little snack bag that you send your kids to school with in hopes they will get some veggies into their system. I’m talking about the bag that most people buy to last them the entire week.

When I saw this recipe my jaw almost dropped. WHAT. A Carrot Sandwich. Get out! Oh, with goat cheese none the less. I was speechless. A stinken sandwich left me speechless. Obviously this meant I had to make it immediately. But as I approached the recipe I became lazy, very very lazy. So I ended up making the marinated carrots, but 86’d the olive tapenade. Instead I mixed some avocado in the goat cheese. Wow, delicious. The spices and flavor of the marinade is just intense (like nothing I have ever tried, and I now have a new love of Moroccan flavors). And the creamy nuttiness of the goat cheese avocado mix is the perfect balance of the sweet, tangy, spicy (flavorful, not hot) carrots. I am stoked I made it the way I did because it was so delicious.

Makes 6 sandwiches
For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
pinch cayenne
1 teaspoon salt
2 tbsp olive oil
1 1/2 lb medium carrots (8)

For sandwiches
12 slices bread (I used some 100 calorie sandwich rounds I had on hand)
4 oz soft mild goat cheese (1/2 cup) at room temperature
1 avocado

Directions
Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.

Using a food processor, or grater, thinly slice the carrots. Toss with dressing. Marinate, covered and chilled in the fridge for at least 4 hours.
*I marinated them overnight.

Assemble sandwiches:
Mash the avocado and mix it with the goat cheese.

Spread goat cheese mix on 6 slices of bread top with carrots and the remaining slice of bread.
*If you spread the goat cheese thinly enough, add it to each piece of bread. YUM!

I served this sandwich (open face) at a girl’s brunch along side a bunch of other delicious treats. It was fabulous! The girl’s brunch post will be coming soon…

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Vegetable Terrine for Meatless Monday (Week2)

Posted on March 15, 2010. Filed under: side dish, Vegetarian |

Last week we participated in our first Meatless Monday. You can read about the campaign on their website to see how just 1 person making the choice to go meatless just 1 day a week can make a HUGE impact on our world and on your body, all in positive ways.

Last weeks dinner was sub par. I thought it was fine, but Jon hated it. It was chili, with no meat. Lots of beans and mushrooms for texture, and a side of cornbread. Again, I liked it and if there would have been meat in it, I bet he would have liked it too 🙂 He is getting used to the idea of not having meat on that one day, it is an adjustment for him, for sure. But we will continue on, persevere on this journey.

This Monday will be different. Creative ways to incorporate veggies is my goal. Like this Roasted Vegetable Terrine. Delicious. My friend Bonnie ate it and said, “This is the best thing in my life.” She said it with eggplant and cheese practically falling out of her mouth b/c she was inhaling it (it is that good). You can make it on Sunday and enjoy it on Monday. In fact, if there are only 2 of you in your house, this is enough for each of you to have some for lunch and dinner.

I think a lot of people get stuck on what to eat if they aren’t eating meat. They automatically assume it will be a meal filled with carbohydrates: pasta, rice, pizza. It doesn’t have to be. But I understand that it is hard to think outside of the box. Maybe the ideas below will help you think creatively about removing some of the meat from your diet and replacing it will flavorful produce.

Here are some lunch and dinner ideas to compliment the Roasted Vegetable and Goat Cheese Terrine:
Roasted Pear Salad
Pizza: Margherita, Greek or Butternut Squash
Sweet Potato Raviolis

I got the idea for the terrine from Once Upon a Plate. Beautiful pictures!!

Roasted Vegetable and Goat Cheese Terrine
Makes 8 slices
1 eggplant
Olive oil cooking spray
1 tablespoon balsamic vinegar
2 large red bell peppers, roasted
1 large yellow bell pepper, roasted
3 large zucchinis, sliced lengthwise
5 tomatoes
6 ounces goat cheese
1/4 cup parmesan cheese, shredded
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
2 garlic cloves, minced
½ cup fresh basil leaves, coarsely chopped
Salt and pepper to taste (you won’t need a ton of salt and pepper though. Roasting the vegetables brings out tons of flavor)

Remove both ends of eggplant; slice eggplant lengthwise into 8 slices. Place eggplant on a foil-lined baking sheet coated with cooking spray. Coat eggplant with cooking spray; sprinkle with salt and pepper (only a little). Bake at 450° for 15 minutes or until tender. Remove from oven; brush with balsamic vinegar, and set aside to cool.

Place sliced zucchini on a foil-lined baking sheet coated with cooking spray and sprinkle with a little salt and pepper. Bake at 450° for 12 minutes. Brush with balsamic vinegar and set aside.

Cut the ends off of the tomatoes and slice them in third. Season with salt and pepper. Place on a foiled lined baking sheet, seed side down and roast for 25 minutes at 450 degrees. Remove from the oven and cool.

Combine goat cheese, parmesan, garlic, lemon zest, lemon juice, and basil leaves in a bowl. Stir in ¼ teaspoon salt and ¼ teaspoon pepper.

Line an 8- x 4-inch loaf pan with plastic wrap, allowing edges of plastic to overhang.
*Make sure all your veggies are at room temperature or only slightly warm when you start to layer your terrine.

Gently press 3 eggplant slices crosswise into loaf pan, balsamic side up (facing you), allowing top of slices to be even with pan. Press 1 slice up against sides of each end of loaf pan, allowing top of slice to be even with pan (you are essentially living the pan with eggplant slices).

Spread half of cheese mixture over eggplant; top with yellow pepper and half of the zucchini slices. Spread the remaining half of the cheese mixture over the zucchini. Repeat procedure with remaining veggies: zucchini, peppers, tomatoes. Top with remaining slices of eggplant, balsamic side down.
*It doesn’t matter the order it is layered in. The point is to have layers of roasted veggies and cheese.

Cover with plastic wrap that is hanging over the sides, and place a weight on plastic wrap. (We used 3 cans of soup.) Chill in the fridge for 8 hours or overnight (I chilled it for about 1 hour and it tasted great, so if you don’t have the time to chill it for 8 hours, don’t let that stop you from making this.)

Uncover and invert loaf onto a cutting board; carefully remove plastic wrap.
*It comes out of the pan really easily and holds it form really well. So don’t be worried, you can do this!

Cut into 8 slices using a really sharp knife and serve along side almost any dish.

If there is any excess liquid, just use a paper towel to blot it up when you serve it.

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Sweet Potato Mascarpone Ravioli

Posted on March 4, 2010. Filed under: Fall Favorites, Pasta, Vegetarian |

Brown Butter. I have seen this on menus at restaurant. I assumed it was a fancy restaurant trick that was unobtainable at home to recreate. Oh how I was WRONG.

I saw this recipe a couple weeks ago and just about ate the computer screen. I am a sucker for almost anything with butternut squash or sweet potatoes. AND pecans, done, that’s it. As I read the recipe I realized how easy the ravioli filling was AND the brown butter. I can make brown butter at home?!? Dang, I need to get on this ASAP. So my friend Sara and I decided we would make these together.

We both love to cook and eat. How convenient. She came over Saturday morning and we drank coffee (I had way too much coffee and was talking 400 miles/minutes) and made raviolis. We decided we were too lazy to make our own pasta dough though. So we used wonton wrappers instead. After making and eating these, we decided that next time we will muscle out some paste dough. The filling and sauce is just so good that it seems like we are cheapening them by using wonton wrappers. These will be made again and again in my house.

I am training for a half marathon right now and I thought it would be nice to treat myself to sweet potato raviolis once a week; either the night before my long run or the meal after my long run. I decided this because these are so good they are the only thing I want to indulge in during my training. I can give up dessert and candy and so many other foods, as long as I can eat these!!

Recipe Adapted from the Foodess
Ravioli Recipe
Serves 4-6
2 cups mashed sweet potato (about 2 sweet potatoes)
2 tbsp olive oil, divided
1 large onion, minced
2 tbsp fresh sage leaves, minced
4 oz mascarpone
salt and pepper, to taste

Brown Butter Sauce
4 tbsp butter
2 tbsp chicken stock
1/4 cup chopped pecans

Garnish
Parmigiano-Reggiano, optional
Chopped sage
chopped basil

Preheat oven to 400 degrees. Cut sweet potato in half and drizzle with 1 tbsp olive oil. Place flesh side down on baking sheet, and bake until very soft, about 40 minutes.

In a dry pan over medium heat, lightly toast chopped pecans.

Set aside. In the same pan, add remaining tablespoon of olive oil, and cook onion with sage until soft and golden.

Scoop flesh from cooked sweet potato, and add to onion mixture and mash together. Allow to cool slightly, then add mascarpone and combine. Season with salt and pepper to taste.

Drop teaspoonfuls of sweet potato mixture on each wonton piece.
(Look at that mascarpone just oozing from the sweet potato. My mouth is watering)

Fold half of the wontont wrapper over the filling, and use dampened fingers to seal the entire length. Press pasta down around all sides of filling to seal.

Repeat with remaining wonton sheets. Drop ravioli into a pot of gently boiling water and cook until they are tender, and rise to the surface (about 30 seconds).

Heat butter and pecans in a pan over medium heat until butter browns. Add broth, and remove from heat.

Drizzle brown butter sauce over ravioli on plate, and top with parmesan, basil and sage, if desired.


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Spinach and Artichoke Crepes

Posted on February 24, 2010. Filed under: Vegetarian |

In the past month or so I have been experimenting with crepes. I don’t know why. Maybe because they seemed easy, yet challenging. Easy because it is simple ingredients and basically a really thin pancake. But challenging because you have to get the consistency just right so the batter coats the pan evenly. Oh, and flipping the thing seemed like it was going to be impossible, in theory.

So I gave them a go one random weeknight for dinner. They turned out great. Well, I have never had an authentic French crepe, so they were great to me, but I had nothing to compare them to. Yes, I have eaten crepes at restaurants here in Orange County, but how authentic are those really? I am guessing about as authentic as Wahoos is to Mexican food. Anyway, I wanted to make a semi-healthy version. So I found some recipes that included wheat flour and less oil and butter. I sort of just browsed a bunch of recipes and then came up with my own.

For the filling, I chose spinach and artichokes because I love spinach and artichoke dip. And it sounded like the perfect filling. These were great. I like when my food tastes healthy. When I take a bite and I can taste the healthy ingredients absorbing into my body and giving it life. And these crepes did just that for me.


Crepes

Adapted from this recipe
Ingredients
1/2 cup all-purpose flour
1/2 cup whole what flour
1/2 tsp salt
2 egg, lightly beaten
1 1/3 cup of nonfat milk

Preparation
Gently spoon flours into measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add egg. Whisk egg and flour while pouring milk into bowl, stirring well to combine. The batter should be free of lumps. Let stand for 5 minutes.

Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crepe. After about 1 minute, flip the crepe over and cook for a further 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 6 crepes, so probably serves 2 or 3.

*Put a paper towel in between each crepe when you stack them on the plate while you are making them. This will prevent them from sticking to each other.

Filling
1 pound frozen spinach, thawed and drained (Put the spinach in a kitchen towel and ring the towel to get all the liquid out of the spinach)
1 cup frozen artichokes, thawed and chopped
3 cloves garlic
2 tsp olive oil
2 tbsp low fat cream cheese
1 cup non fat greek yogurt
salt and pepper to taste
1/4 cup Romano cheese
1/2 cup low fat mozzarella cheese

In a large saucepan heat the Olive oil, add the garlic and saute for 30 seconds. Add the drained spinach and chopped artichokes. Cook until hot, then remove from the heat and stir in the cream cheese, mozzarella, romano, salt and pepper and greek yogurt. Spoon 1/3 cup of the mixture into each crepe and serve. Garnish with grated Romano cheese. Served immediately so it is really hot.
*If the spinach mixture is too watery, just drain some of the water and then add a little more grated cheese. To prevent this, REALLY ring out the towel with the thawed spinach.

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Cheddar Beer Fondue – Low Fat

Posted on February 21, 2010. Filed under: Appetizers, Vegetarian |

Girl’s Night, Holla! I love being with my girlfriends. They make me laugh. Our conversations always go full circle…They usually start with either bowel movements or food, and then end up right back there 4 hours later. I know I know, TMI, right. As one of my friends reminded me though, I offend people. Not always, but, I don’t tippy toe through life trying not to offend people. She reminded me of this when I was asking her if I should switch the title of my blog name. I said, “well, I think it might offend some people, and that isn’t my intention at all.” She said, “Julia, YOU offend people (she said this with a smile on her face).” And so it was decided, I will keep my blog name, why? Because it is me.

Girls really like fondue. I know this because as we were devouring this tub of melty cheese we were discussing when we would have our next fondue night. Is it because we really like cheese and chocolate, or because fondue is a meal that takes a while to eat which gives you lots of time to talk? And you know how much girls can talk… In case you don’t know how much they can talk, let me know, I’ll give you a call and chat your ear off and then you will understand. However, I am going to guess both reasons contribute to the liking of fondue.

You know what else my girlfriends like? A good recipe that is somewhat healthy, or at least not TERRIBLE for them. Cheese fondue that is good for you? Is there such a thing? Sort of. This recipe still has lots of cheese, which is lots of fat and sodium. But, it uses a lower fat cheese which eliminates probably about 1/3 of what the fat COULD be. And by adding the pureed white beans, you are adding texture, protein and fiber without adding almost any fat. And the beer, well, that just adds flavor. Sure, it adds calories, but you can burn those calories by using your arm muscles to dip lots of things into the fondue. Right. Whatever way I can justify it.

Makes 12 servings (or enough for 4 girls)
Ingredients
1 (15-ounce) can white beans, rinsed, drained
1 cup good dark beer
1 cup grated extra-sharp cheddar cheese
1 cup grated reduced-fat sharp cheddar cheese
1/2 cup grated romano cheese
2 garlic gloves, minced
1 yellow onion, minced

Directions:
Heat 1 tbsp olive oil in a saucepan over medium heat. Add the minced onion to the pan, cook for about 5 minutes, add the minced garlic. Cook on low for another 5 minutes. until the onions are translucent.

Add beans and 1/4 cup beer to a food processor or blender and puree.

Pour bean mixture and remaining beer in the saucepan with the onions and bring to a boil over medium heat. Reduce heat to a simmer. Add cheese in sections, stirring to melt before adding more.
*Make sure you have the heat on very low when you mix in the cheese. If the heat is too high the fondue will be too thin.

Pour into a fondue pot or slow cooker. Serve with dippers of your choice.

Dippers:
Slice Granny Smith Apples, Celery, Carrots, Broccoli, Mushrooms, Cauliflower,artichokes, boiled potatoes, crunchy french bread


Did you know the crusty cheese that sticks to the side of the fondue pot is a delicacy? I understand why, it is delicious. It’s like the crusty cheese on top of cheese bread or lasagna.

As we are eating, my friend says, “quick, take a picture of the drip on this side.” It sort of captures that we are not ‘tiddy’ when we eat fondue, and also how drippy and gooey fondue is. MMM, yummy.

This is what happens after a couple glasses of wine: You start comparing arm hair, AND you photograph it.

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Butternut Squash and Zucchini Tacos

Posted on November 20, 2009. Filed under: Vegetarian |


These tacos basically sum up so many things that my taste buds just love. Butternut squash, zucchini, cilantro, tortillas, and salt. Ya, there are other things in the tacos, but those are the flavors I really love in it.

It’s Friday night. One of my favorite nights of the week. I love going home and enjoying a peaceful night enjoying some good food and usually some relaxing down time. Tonight is tacos and wine. I took out some pollo asada from the freezer for Jon to eat. But I had a craving for butternut squash tacos. And I was not in the mood for meat. What other veggies do I have on hand? Zucchini, tomatoes, onions and all the other taco fillings, even more perfect.

Serves 4
3 cups cubed butternut squash (cut into 1/2 inch cubes)
3 zucchinis, diced
1 yellow onion, diced
1/2 tsp ground cumin
1 tsp kosher salt
1/2 tsp black pepper
1/4 tsp garlic powder (no salt added)
1/2 tsp dried oregano
1/4 tsp dried paprika
1 can black beans, drained and warmed on the stove
4 large flour tortillas
lettuce (1 head of romaine)
tomatoes (about 3)
non fat greek yogurt
salsa
avocado (2-3)

Preheat the oven to 400 degrees.

Toss the butternut squash, zucchini and onions with the olive oil, cumin, salt, pepper, paprika, garlic and oregano.
* I can’t eat spicy food, but if you can, then add 1/4-1/2 tsp cayenne pepper.

Place on a cookie sheet in a single layer. Bake for about 30 minutes. Tossing twice during that time.
*Your house will start to fill with the aroma of tacos, it smells so good!

Remove from the oven and fill your tacos.

I liked to fill them with the squash mixture, black beans, lettuce, tomato, cilantro, greek yogurt, salsa and avocado. Ya, I like A LOT in my tacos! But all of it is good for me so I can easily justify it 🙂

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Vegetable Enchiladas- Gluten Free

Posted on January 30, 2009. Filed under: Vegetarian |

I have a dear friend who has to be gluten free. And since I love making people happy through feeding them, I try to make dishes that she can eat.

Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1 8 oz can fat free cream of mushroom soup
1/4 cup tomato paste
1/2 c. reduced-sodium vegetable broth
Coarse salt and ground pepper
1 c. grated jack cheese
2 c. grated cheddar cheese
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
1/2 c. diced zuccini
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Directions
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, mushroom soup, and tomato paste; cook, whisking, 1 minute. Whisk in broth; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, zuccini, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

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