Onion Enchiladas

Onion Enchiladas

The people of Mexico were rolling corn tortillas around food when the Spanish showed up.  Enchiladas were mentioned in the first ever Mexican cookbook, El cocinero mexicano (The Mexican Chef).  Basically, an enchilada is a corn tortilla wrapped around a filling, topped with sauce, and baked.  They can be topped with a red chili sauce, mole sauce, or cream sauce and can be filled with anything.  If you like these you can make Chicken Enchilada Suizas, corn tortillas wrapped around juicy chicken and covered in a sour cream sauce. Or you may prefer a more traditional Enchilada of beef filling covered in a red chili sauce.

I made these Onion Enchiladas for Meatless Monday.  They take a little time, but are easy to make and so delicious.  You can find mole paste in the ethnic food aisle of your grocers.  Better yet, visit a Hispanic grocers. I use Rogelio Bueno or Doña Maria.  You can use the mole paste to make Mole Chicken another day.

I serve the enchiladas topped with a dollop of sour cream and sprinkled with chopped green onions.  Salted, sliced tomatoes or a small side salad make this a complete vegetarian meal.

Servings: 4-6

Time:  Prep: 15 minutes, Cooking:  1 hour 30 minutes.
Hardware:  A cutting board & knives, measuring cups & spoons, a large skillet, tongs, a large spoon, sauce pan, a whisk, a plate, a paper towel, a 9x13 glass baking dish

Ingredients

• 2 large onions (16 ounces)
• 1 tablespoon butter
• 2 tablespoons+ 3 tablespoons vegetable oil
• 2 tablespoons of water
• 4 tablespoons flour
• 1/3 cup mild chili powder
• 1 teaspoon cumin powder
• 2 tablespoons mole paste
• 4 cups vegetable broth
• 4 ounces cream cheese-softened
• 1 ½ cups of shredded cheese (I used cheddar)
• Cooking spray
• 8-6 inch corn tortillas
• Salt
• Sour cream and chopped green onions

1.  Place the cream cheese on the counter.
2. Slice the onion. Don’t slice them too thin or they will burn rather than caramelize. Cover the bottom of the skillet in the butter and 2 tablespoons of oil over medium heat. Add the onions and cook until they are dark and soft. If they are crisping up too quickly turn the heat down.  Stir occasionally. When they are the color of peanut butter, turn the pan up and add the water, scraping the bottom of the pan. Sprinkle generously with salt. As soon as the water evaporates remove the skillet from the heat. This entire process will take 45 minutes. Allow them to cool.
3. In the sauce pan, heat the remaining oil over medium heat until it begins to sizzle. Add the flour and stir constantly until there are no lumps and the flour is a nice buttery color.  This should take about 2 minutes. (This is called a roux.) Add the chili powder, cumin, and mole paste.  Whisk until every thing is incorporated and you have removed all lumps.
4. Slowly add the broth.  Whisk the entire time, scrapping the sides and bottom of the pan.  Simmer the sauce for about 2 to 3 minutes.  Taste and adjust the salt. Remove the sauce pan from the heat.
5. Pre-heat the oven to 350°. Spray the baking dish with cooking spray.  Spread about 2 tablespoons of sauce in the bottom of the glass pan. Mix 1 cup of the cheese with the onions.
6. Place the tortillas on the plate and cover with a damp paper towel.  Heat these in the microwave for 30 seconds.
7. Work with one tortilla at a time.  Spread ½ ounce of the softened cream cheese on the tortilla. Place ⅛ the onion mixture into the tortilla and roll up. Place the rolled tortilla, seam side down, in the glass pan. Repeat with the remaining tortillas.
8. Pour the sauce over the enchiladas. Bake for 30 minutes. Sprinkle the remaining cheese over the enchiladas and cook for another 3 minutes or until the cheese is melted.
9. Allow the enchiladas to cool for a few minutes.  Serve with sour cream and green onion.

Covered in mole sauce and cheese

Filled with caramelized onions

www.dsloan.co

Brown Jambalaya

Jambalaya is a classic Louisiana Creole dish. The Creole people are of French, Spanish, African, and Native American descent. The French contributed the name jambalaia and the dish itself is related to Spanish paella.  In and around New Orleans jambalaya includes tomatoes.  That is red jambalaya or city jambalaya. However, even though I love tomatoes, I am a fan of Brown Jambalaya, made without tomatoes. It is sometimes called Cajun jambalaya or rural jambalaya.

The brown color comes from the bits of meat and vegetables that stick to the sides and bottom of the pan. As you cook, just scrape them off and stir them into the mix.  Using a cast iron pan helps create those brown crunchies without allowing the food to actually stick.

After you make this a time or two, you can get creative. The easiest way to change it up is by using different sausages.  I use kielbasa.  However, you can use andouille which is spicy. You can even use Italian sausage or bratwurst.  I sometimes cook shrimp with the meat.  I don’t return it to the jambalaya until just before serving, otherwise it will overcook.  If you live with or are a hunter you can add anything you catch- turkey, deer, quail, or anything-this dish is very forgiving.  If you want red jambalaya then add canned stewed tomatoes with the rice, just make sure to adjust the liquid.

Brown Jambalaya meets my criterion for a good dish.  It is inexpensive, healthy, easy to make, and delicious.

Servings: 4-6

Hardware:  A cutting board and knives, measuring spoons and cups, a large pot (I use cast iron) with a lid, a wooden spoon, slotted spoon, bowl
Time:  prep:  10 minutes, cook: 1 hour, rest: 3

Ingredients:

• 1 teaspoon olive oil
• ½ pound smoked sausage
• 1 pound boneless, skinless chicken thighs
• 1 large onion (1 ½ cup)
• 1 green and 1 red bell pepper (1 cup)
• 2 stalks celery
• 3 cloves garlic
• 2 teaspoons Cajun seasoning
• 2 bay leaves
• ¼ teaspoon hot sauce (optional)
• 2 ½ cups liquid (I used 2 cups chicken broth and ½ cup water)
• 1 cup long grain rice
• Salt

1. Cut the smoked sausage into 1 inch pieces then cut them in half length-wise. Chop the chicken into bite sized pieces.
2. Cover the bottom of the pot in olive oil and heat on medium low.  Add the meat and cook until the chicken is brown on all sides. Don’t stir that often.  You want the meat to stick a little. Scrape off all the little brown bits that stick. This should take about 10 minutes.
3. While the meat is cooking, dice the pepper, onion and garlic, the smaller the better.  Set aside.
4. Use the slotted spoon to remove the meat.  Add the veggies.  Cook until the onions are soft.  Again, you want the veggies to stick just a bit.  Scrape up all the brown crunchies that stick to the bottom and sides.  When the onions are browned (another 10 minutes) return the meat to the pot.
5. Add the rice and stir until it is coated with oil.  Stir in the liquid and seasonings and allow the mixture to come to a boil. Tuck the bay leafs into the rice.
6. Cover with the lid and turn the rice down to simmer.  Simmer, without opening the lid, for 35 minutes or until most of the liquid has been absorbed.
7. Remove from the heat, with the lid still on, and allow it to rest for 3 minutes.  Remove the bay leaves and taste.  Adjust salt as needed.
8. Fluff with a fork and serve warm.  Offer your guests hot sauce and pieces of toasted baguette.

http://en.wikipedia.org/wiki/Jambalaya

http://foodreference.about.com/od/traditional_foods/a/What-Is-Jambalaya.htm

Slow Cooker Pepper Steak

A Good Beginning

Often our dinner is decided by local sales.  Earlier this week, I found bell peppers for 50¢ each at a market that carries locally sourced produce.  So peppers it was.  Usually when we have peppers I stuff them with rice, tomatoes, and ground beef.  However, that is labor intensive and this time of year is crazy busy at school.  I had papers to grade and couldn’t do something requiring more than a few steps.  The slow cooker to the rescue.

I decided to make Pepper Steak.  I’ve made the fast cooking variety that requires a wok and only takes a few minutes to finish many times.  So I just tweaked that recipe a little.  A different cut of beef was required, but because I was using the slow cooker I could buy something less expensive.  Sounding better all the time.

Inexpensive and easy are often a consideration, but taste is what matters. The slow cooked pepper steak tastes similar to the speedier version of the dish.  The texture is different, but not unpleasing.  In fact, the leftovers tasted better than any pepper steak I’ve ever made.  I used three different colored peppers to make the finished dish more colorful. You can peel the tomatoes before adding them if you wish, but I wasn’t looking for more work. I served it over jasmine rice, but it would also taste good over ramen.  

Slow Cooker
Pepper Steak

Servings:  4-6

Time:   Prep: 10 minutes Slow Cook:  4-5 hours
Hardware: knives & cutting board, measuring cups & spoons, a 3-4 quart slow cooker, a skillet, a small bowl, a fork, and a whisk

Ingredients:

• 2 pound mock tender roast (sometimes called chuck filet or chuck tender)
• 1 pound plum tomatoes
• 1 small onion
• 3 cloves garlic
• pinch pepper flakes
• 1 tablespoon fresh grated ginger (1½ teaspoons dried, ground ginger)
• 1 tablespoon brown sugar
• ¼ cup teriyaki sauce (make your own)
• 3 large bell peppers
• 2 tablespoons cornstarch
• ¼ cup cold water
• Salt & pepper

1. Whisk the ginger, brown sugar, pepper flakes, and teriyaki sauce into the slow cooker.
2. Slice the onion and garlic.  Remove the stem end of the tomatoes.  You don’t need to chop them as they will disintegrate when stewed. Place all three veggies into the slow cooker. 
3. Salt the roast and place it into the sauce.  You may need to cut the roast in half to make it fit.  Cook on low for 3 hours.
4. Remove the seeds and white ribs from the peppers. Slice them into long thin strips.  Add them to the slow cooker and cook for another hour or until the steak roast is tender.
5. Stir the cornstarch and cold water together in the small bowl until there are no lumps and set aside.
6. Remove the roast from the slow cooker and allow it to rest on the cutting board.
7. Pour the rest of the contents of the crock into the skillet. Turn the heat up to medium high and bring to a boil. Add the cornstarch-y water to the boiling liquid and stir until it thickens. Remove from the heat.
8. Cut the roast into serving size pieces and stir into the warm sauce.  Taste and adjust the salt and pepper.  Serve over rice or noodles.

Healthy, colorful, easy, inexpensive, delicious

Salmon with Brown Sugar, Garlic, and Mustard Glaze

As I’ve said before, I’m not a huge fan of fish. However, I am trying to eat better and salmon is very healthy. (I hope I didn’t negate that by glazing it in brown sugar.) Salmon is a great source of high quality protein and omega-3 fatty acids, which are good for your heart.

Besides being healthy salmon is really delicious.  When buying salmon you can choose farm raised or wild caught.  If you are buying wild caught, get Alaskan salmon as it is ecologically friendlier. Wild caught is a little gamier and firmer.  I prefer farmed because it is milder.  Many people insist that wild caught is better. Make sure if you select farm raised that the farm is in America or Canada, as those countries have regulations about cleanliness.  

Remember that fish has less connective tissue than beef, pork, or, chicken.  If you allow it to marinate for more than 30 minutes, it will get mushy. Also, I’m going to tell you now, clean up isn’t fun. Sugar is sticky.  I sprinkled my cast iron skillet with baking soda and left it sitting out for an hour, then used a scraper to clean the sugar out. If you don’t use cast iron you will need to soak the pan you use.  It is totally worth the effort.

Servings: 4

Time:    Prep: 5-10 minutes; Marinate: 30 Cook: 15-20 Minutes
Hardware:  measuring spoons, paper towels, a cutting board and knives, a small skillet, a whisk, a rubber spatula, plastic wrap, a large glass dish, a large, heavy bottomed skillet that can be used on the stove top & in the oven (I prefer cast iron), a large spatula for removing the fish intact (or a fish spatula if you have one), a thermometer

 

Ingredients:

• 1 pound of 1 ¼ inch thick salmon
• 5 cloves garlic
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon spicy mustard
• 1 tablespoon olive oil
• Cooking spray
• Sea salt

1. Cut the fish into serving sizes.  Rinse in clean water and pat dry. Sprinkle both sides of the fish generously with salt.
2. Mince the garlic. Melt the butter over medium heat in the small skillet.  Brown the garlic stirring often (about 5 minutes.) Remove the skillet from the heat and whisk in the brown sugar, soy sauce, spicy mustard, and olive oil. 
3. Place the fish skin side down into the glass dish.  Cover the fish filets in the glaze.  You can use the spatula to make sure the filets are completely covered.  Cover the dish in plastic wrap and place in the fridge for 20 minutes.  Remove the salmon from the fridge about 10 minutes before you are ready to cook it.  This allows it to cook more evenly.
4. Pre heat the oven to 425˚.
5. Spray the skillet you are using liberally with cooking spray and place it over medium high heat.  When the skillet in very hot, use the wide (or fish) spatula to place the salmon, skin side down, into it.  Do not mess with the fish.  You want the skin to get crispy.  Cook the filets on top of the stove for 5 minutes, then place them in the oven until they flake easily.  How long this takes depends upon the thickness of the filets.  I cooked mine for 7 minutes. Start with 5 and check every minute after that.  You don’t want to overcook salmon-gross.  It is ready when the thermometer reads 140˚ degrees.  When in doubt, undercook. Food continues to cook until it cools down.
6. Serve right away.  This would be lovely on top a bed of rice or orzo. I made lemony couscous and a side salad.

Hot Roast Beef Sandwiches with Gorgonzola Horseradish Mayo

Everybody loves a sandwich. They are so quick and easy. Just a couple slices of bread, some sort of filling and you have a bite to eat.  However, it is easy to allow them to become boring. Even so, many people are afraid to experiment with a safe thing.  Yeah your turkey, lettuce, and mayo on white bread is a little lackluster, but better to go with the devil you know…Right? Wrong. Change things up by tweaking your favorite sandwich.  Try a new mustard or a flavored mayo.  Substitute radicchio or even coleslaw for lettuce.  Instead of your go-to bread try making a bagel sandwich or using toasted ciabatta.  Throw on some sliced radishes or roasted red peppers.  Just a little change can make a big difference.

I dressed up a hot roast beef by adding a homemade, blue cheese, horseradish mayo.  Adding bitter arugula and sweet caramelized onion makes this ordinary sandwich something special.  You can make the mayo the day before to allow the flavors to meld. 

Servings: 4

Time:  Prep: 10 minutes Cook time: 25 minutes 
Hardware:  A cutting board and knifes, measuring spoons and cups, a container, a fork, two skillets, tongs, kitchen scissors (optional) a baking sheet

Ingredients:

• 4 hoagie rolls  
• 1 pound deli, rare roast beef sliced thin (I use Boar’s Head London Broil)
• 1 large onion (about 2 cups)
• 2 cups arugula
• salt
• Cooking spray

*****************

• ⅓ cup mayo mayonnaise
• 3 ounces gorgonzola (or other blue cheese)
• 1 tablespoon prepared horseradish
• ½ teaspoon honey
• ½ teaspoon apple cider vinegar

1. Mix the mayo, gorgonzola, horseradish, honey, and vinegar together.  I like to do this with a fork so I can break up the cheese.  Place this in an airtight container in the fridge until you need it.
2. Preheat the oven to 350˚.
3. Slice the onion into rings.  Put the onions and enough water to cover the onions half way into one of the skillets on medium high.  Stir often.  Cook until the water has evaporated.  As soon as the water has evaporated, salt the onions, and turn the heat down to medium.  Monitor carefully.  The onions will caramelize quickly.  Don’t allow them to get crispy. The whole process should take about 20 minutes.
4. While the onions are cooking, roughly chop the beef.  I find this easiest to do with kitchen scissors, but you can use a knife.  Wash and dry the arugula. Set aside.
5. Make slits in the rolls and scoop out about ½ the bread.  You can discard this or save it for another use. 
6. Remove the onions from the heat and allow to cool slightly. Place the rolls in the oven. 
7. While the onions are cooling and the bread is toasting, spray the other pan with cooking spray.  Place the skillet over medium high heat and toss in the beef until it is just warmed through.  You aren’t cooking it, just warming it a little. Toss it for about 5 minutes and remove from the heat.  When the meat is warmed through, the bread shells should be toasted.  Remove them from the oven.  Be careful when opening the bread, as it will be full of steam.
8. To assemble the sandwiches mix the warm beef and onions together.  Smear the toasted rolls with the mayo.  Add a bed of arugula and then stuff the bread shells with the meat and onion mixture.  Add more mayo.  Serve warm.

Gyros

Gyros are popular, fast food sandwiches that are difficult to make at home.  The meat used for most gyros is made from a loaf of compressed meat (tastes better than it sounds) with a distinct taste and texture.  I have tried many times to recreate them with varying degrees of success.

This incarnation is the best. Very good, in fact. Cooking the meat the second time makes the texture very close to the gyros we get from our favorite, local, Middle Eastern restaurant, Falafel King.  You can make the loaf a day or two ahead and just brown the slices when you are ready to use them. When making this recipe you can change the ratio of lamb to beef, if you want.  You can also skip the mint.  However, I have made and remade this and you should try it my way first.

I remember the first gyro I ever ate.  When I was in high school, I was in all advanced classes and made VERY good grades, but school was boring and if I didn’t feel the need to be there I would, upon occasion, take my education into my own hands.  I would ride the school bus into town, ditch class, and then catch the city bus for my own adventure.  I visited museums or went to the movies.  Sometimes, I went to the local record store and had music appreciation day. I think these excursions were as educational as the stuff I learned in school.  Often on these outings, I ate at a little, family-owned, Greek restaurant that was close to the record store.  It was there that I had my first gyro, spanakopita (spinach pie), and baklava. The couple that owned the place were friendly and often talked to me about their children or the food I was eating or what it was like in Cyprus, the island they were from.  A Taco Bell now stands where Little Athens used to be. I’m glad I have an adventurous soul. I feel sorry for the kids who ditch class and go to Taco Bell.

Servings: 6 gyros

Hardware:  Cutting board and knives, food processor, measuring spoons, baking sheet, foil, a skillet, a spatula
Time:  Prep:  10 minutes    Cooking: 1 hour

Ingredients:

• ¾ pound ground beef
• ½ pound ground lamb
• 1 medium onion (½ cup)
• 3 cloves garlic
• Fresh parsley (about 2 tablespoons chopped)
• ½ tablespoon ground marjoram
• ½ tablespoon dried rosemary
• 6 mint leaves
• 1 teaspoon of salt
• 2 teaspoons olive oil

***********

• 6 flat breads (I like naan) or pitas 
• 2 Tomatoes
• 1 Onion
• 2 Cucumbers
• 1 cup Tzatziki sauce

1. Preheat the oven to 350˚.
2. Peel and quarter the onion.  Peel the garlic. Place them in the food processor.  Pulverize until they are almost a liquid.  Drain the liquid from the hopper.
3. Roughly chop the parsley and mint. Add the herbs and salt to the food processor and pulse a few times just to mix.
4. Add the meat to the food processor and grind until it is very fine, almost a paste.
5. Line the baking sheet with foil. Shape the meat into a loaf about 3 inches by 8 inches.  Bake for 45 minutes.
6. While the meat is baking, slice and seed the tomatoes, peel and slice the cucumbers and onions.  Set aside.
7. Remove the meat from the oven and allow to rest until it is cool enough to handle.
8. Heat the olive oil on high heat in the skillet.  Slice the meatloaf into thin pieces.  Make the slices as thin as you can without the meat falling apart.  Brown the slices on both sides. Remember the meat is already cooked, you are just crisping the outside.
9. To build the gyro, warm the bread, add a little Tzatziki sauce, add the meat, then the veggies, and then more sauce.

Homemade Gyros

Tzatziki Sauce

Tzatziki Sauce: creamy cucumber dip

Tzatziki sauce is perfect for Gyros or other grilled meat.  It also makes a nice dip for warm slices of pita.  You can change the sauce up by using mint or parsley in addition to or instead of the dill.  Always serve this cold.

Servings:  1 ½ cups

Time:  prep: 15 minutes, rest: 30 minutes + 2 hours
Hardware:  Cutting board and knives, veggie peeler, spoon, strainer, a bowl,  measuring cups and spoons, a whisk, a container

Ingredients: 

• 1 large cucumber
• 1 ½ cups Greek yogurt
• 3 garlic cloves
• 2 tablespoons of fresh dill (or 1 dried)
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• Salt & pepper

1. Peel the cucumber.  Using the spoon remove the seeds.  Slice it and place it in the strainer over the bowl.  Heavily salt the cucumber and allow it to rest for 30 minutes. This will make the cucumber release much of its liquid.
2. Squeeze as much water as you can from the cucumber.  Discard all the liquid.  Dice the squeezed cucumber and the garlic.  The smaller the better. 
3. Whisk the remaining ingredients together.  Taste and adjust the salt.
4. Allow to sit in the fridge for at least 2 hours.  Grind a little black pepper into the sauce right before serving.  This will keep in the fridge for 4 days.