Lipala Posted February 14, 2011 Share Posted February 14, 2011 I'm making a bunch of yummy new recipes this coming week and want opinions on what should come first second and last. All of these are going to make at least 4 meals if not 6 :P Link to comment Share on other sites More sharing options...
Jables Posted February 14, 2011 Share Posted February 14, 2011 You had me at potato + enchilada. As a secondary thought I've always been curious about Jambalaya. Hank Williams always made it sound so fun. Link to comment Share on other sites More sharing options...
Lipala Posted February 14, 2011 Author Share Posted February 14, 2011 Well the enchiladas will be the hardest. I suppose starting with the most ambitious and working easier wouldn't be a bad idea but then the shepherdess pie would be second. Jambalaya is super easy Link to comment Share on other sites More sharing options...
HypnotizinChikns Posted February 14, 2011 Share Posted February 14, 2011 your going to post pictures of this eh? so we can drool right? riiiiight? Link to comment Share on other sites More sharing options...
Lipala Posted February 15, 2011 Author Share Posted February 15, 2011 That can be arranged Link to comment Share on other sites More sharing options...
Aartemys Posted February 15, 2011 Share Posted February 15, 2011 I love verde sauce...yum... Yes please, post pictures and share recipes as well... Link to comment Share on other sites More sharing options...
Mr. Hakujin Posted February 15, 2011 Share Posted February 15, 2011 Hmm, this looks like a menu at some hipster, vegan South Beach joint Jax would visit in order to not pick up any women. And Jambalaya would be the easiest out of those choices, so I voted for first. I'm curious as to how it's taste w/ beans as I can't really recall ever eating it w/ beans, let alone a mix of red and white beans (kidney and lima beans for you-non Southern Hondonians). Chicken & sausage yes, beans no. But it could be interesting... Link to comment Share on other sites More sharing options...
Aartemys Posted February 15, 2011 Share Posted February 15, 2011 All the jambalaya I've had has had red beans... Link to comment Share on other sites More sharing options...
Lipala Posted February 15, 2011 Author Share Posted February 15, 2011 Haku, I'm vegan geek that likes to cook. What else would you expect my food to bebe like? I've a soft spot for cast iron and immersion blenders. Link to comment Share on other sites More sharing options...
Mr. Hakujin Posted February 15, 2011 Share Posted February 15, 2011 Aarty - That's what eating cajun food in Miami and/or NH will get ya. Li - WTF is an immersion blender? Will it only speak French or something?* *very lame education/immersion school joke Link to comment Share on other sites More sharing options...
Lipala Posted February 15, 2011 Author Share Posted February 15, 2011 You put it in to what you blend rather than what you blend in to it. Link to comment Share on other sites More sharing options...
Lipala Posted February 16, 2011 Author Share Posted February 16, 2011 As requested, the first recipe. Potato and Kale Enchiladas With Roasted Chile Sauce Prep and Cook Time: 1 Hour Soy free and Gluten Free Serves 4 To 6 Enchilada Chile Sauce 2 tbsp grapeseed oil 1 onion, cut into small dice 3 large green chiles (Anahaeim, Italian style long green peppers, whatever you like), roasted, seeded, peeled, and chopped coarsely 2-3 tsps chile powder, preferably ancho 1 1/2 tsps ground cumin 1 tsp marjoram or epazote 1 (28 oz) can of diced tomatoes with juice (roasted preferred) 1 tsp sugar 1 1/2 - 2 tsps salt Potato and Kale Filling 1 pound waxy potatoes (Yukon gold or red) 1/2 pound kale, washed, trimmed and chopped finely 4 cloves of garlic, minced 1/2 teaspoon ground cumin 1/4 cup vegetable broth or water 3 tbsp lime juice 1/4 cup toasted pepitas (pumpkin seeds), chopped coarsely, plus additional for garnish 1 1/2 tsps salt or to taste 12 - 14 corn tortillas Directions Prepare the sauce first by, in a large, heavy bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooked enough, taste and adjust the salt if necessary. Puree with an immersion or regular blender until the mixture is smooth and even. Prepare the filling by peeling and dicing the potatoes, then boil them until tender, about 20 minutes. Drain and set aside. Cook the grapeseed oil and minced garlic in a sauce-pot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned. Add the kale, sprinkle with a little salt and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes. Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste. Have ready a pie plate filled with about 1/4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a lightly greased, heated griddle or cast-iron pan, and the potato and kale filling. Ladle a bit of the sauce onto the bottom of the casserole dish and spread it around. Take a tortilla, place it on the heated griddle for 30 seconds, flip, and heat until soft and pliable. Drop the softened tortilla into the pie plate filled with sauce, allowing it to get completely covered in sauce. Flip the tortilla and coat the other side. Place the tortilla in the casserole, optionally, place a second tortilla over top the first. Run the potato filling down the middle and roll it up. Continue with the rest of the tortillas, tightly packing enchiladas next to each other. Pour about a cup of sauce over the top, reserving some ofr later. Cover tightly with aluminum foil and bake 25 minutes. Remove the foil and bake another 10 to 15 minutes until the edges of the tortillas are poking out of the sauce look browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce warmed slightly. Link to comment Share on other sites More sharing options...
Lipala Posted February 18, 2011 Author Share Posted February 18, 2011 The apartment smells of roasted peppers, pictures to come of the enchiladas later tonight! Link to comment Share on other sites More sharing options...
Lipala Posted February 18, 2011 Author Share Posted February 18, 2011 Alright, everything is ready for assembly at dinner time, just need the enchilada filling to simmer down to get rid of the liquid and we're set! Link to comment Share on other sites More sharing options...
Lipala Posted February 19, 2011 Author Share Posted February 19, 2011 They are delicious! They fell apart a little bit though. Pics to follow Link to comment Share on other sites More sharing options...
Lipala Posted February 19, 2011 Author Share Posted February 19, 2011 2011-02-18 19.21.52 by Lila Redden, on Flickr 2011-02-18 19.22.09 by Lila Redden, on Flickr Link to comment Share on other sites More sharing options...
Lipala Posted February 24, 2011 Author Share Posted February 24, 2011 I forgot to buy soy milk so Jambalaya is made before Shepherdess Pie. Pics and commentary to follow. Its in the oven now. Link to comment Share on other sites More sharing options...
Aartemys Posted February 24, 2011 Share Posted February 24, 2011 Yum! I can't wait to feast vicariously through your posts and pictures! I couldn't get away with cooking these things at home because I think my in-laws fear when I start to experiment. Link to comment Share on other sites More sharing options...
Lipala Posted February 24, 2011 Author Share Posted February 24, 2011 The enchiladas are no experiment they are a delight for the pallet and are insanely healthy while being yummy. Link to comment Share on other sites More sharing options...
Aartemys Posted February 24, 2011 Share Posted February 24, 2011 ...you don't know my in-laws Link to comment Share on other sites More sharing options...
Lipala Posted February 24, 2011 Author Share Posted February 24, 2011 2011-02-23 20.32.40 by Lila Redden, on Flickr This stuff is super tasty, only thing that went wrong is that I forgot to set a timer and had to ballpark the cooktime and accidentally took it out to soon. Rice is cooked but a little firmer than I'd like. Link to comment Share on other sites More sharing options...
Aartemys Posted February 24, 2011 Share Posted February 24, 2011 Looks scrumptious... I'm about to go on strike here at home and only cook for me & Ben...if that goes as planned your recipes will make the list! Keep 'em coming! Link to comment Share on other sites More sharing options...
Lipala Posted March 1, 2011 Author Share Posted March 1, 2011 Well Shepherdess pie got pushed back, I forgot some ingredients :P In the meantime I'm baking some vegan mac n cheese tonight with pics to follow. Apologies, I forgot to have an extra set of hands available and accidentally burned the garlic when sauteeing so thats what the little black bits will be. Its only slightly burned.... Link to comment Share on other sites More sharing options...
Lipala Posted March 1, 2011 Author Share Posted March 1, 2011 2011-02-28 21.15.20 by Lila Redden, on Flickr 2011-02-28 21.15.53 by Lila Redden, on Flickr So this was pretty yummy, it does not however quite taste like cheese. Its a bit.... different. The crumbly stuff you see in there is tofu. Link to comment Share on other sites More sharing options...
HypnotizinChikns Posted March 2, 2011 Share Posted March 2, 2011 2011-02-23 20.32.40 by Lila Redden, on Flickr This stuff is super tasty, only thing that went wrong is that I forgot to set a timer and had to ballpark the cooktime and accidentally took it out to soon. Rice is cooked but a little firmer than I'd like. That looks awesome. Link to comment Share on other sites More sharing options...
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