Tomorrow's Easter. I have a six-pound beef brisket in the slow-cooker right now, with a whole bunch of pureed onion and garlic and Worcestershire and beef broth. This brisket really spoke to me in Costco today. It's going to be spicy and southern-style, not good-Jewish-Mama style. I'm kind of psyched about it.
To go with it, I'm going to make these scalloped potatoes from my bridal shower. Traditional, but with a twist. I can't wait.
Scalloped Potatoes with Chipotle and Smoked Cheddar
2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 large chipotle in adobo, minced (about 1½ tablespoons)
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
2 1//2 pounds (about 5 medium) russet potatoes, peeled and sliced 1/8 inch thick
1 cup canned low-sodium chicken broth
1 cup heavy cream2 bay leaves
4 ounces smoked cheddar cheese, shredded (1 cup)
1. Adjust oven rack to middle position; heat oven to 425 degrees.
2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, chipotle, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
3. Transfer mixture to 8-inch-square baking dish (or other 1½-quart gratin dish); sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Saturday, March 22, 2008
Sunday, March 2, 2008
March 2: Casserole-Style Chiles Rellenos
I have collected a few very old-fashioned, very retro cookbooks, full of ingredients like unflavored Jello and cream of something soup. One is the Better Homes & Gardens Biggest Book of Casseroles. This cookbook is crammed full of things I wouldn't dream of making, unless someone discovered that either:
A. Sandra Lee and Rachel Ray are not, in fact, in some kind of job-share arrangement as the antichrist. (Unlikely.)
B. Preservatives have the effect of making people live longer. (Equally unlikely.)
However, there are a few adjustments that I make when something calls for a can of Campbell's Cream of Mushroom soup: a handful of mushrooms, chopped, a few tablespoons of minced onion and a clove garlic, crushed, all browned together in two tablespoons of butter with a pinch of salt and a little pepper. Two tablespoons of flour mixed in, and a cup of reduced-fat or whole milk and a half-cup of chicken or vegetable broth stirred in until it all comes together. Simmer until thickened. Cream of Mushroom soup, just like that.
This particular recipe doesn't call for a can of soup. It has poblano peppers in it, which I think are vastly improved by roasting and peeling, not blanching, and I've adjusted the recipe to reflect that. Also, feel free to replace the "purchased picante sauce" with whatever fresh salsa you have around.
I love chiles rellenos. One of my favorite things ever comes from a little Mexican restaurant in Michigan: a roasted poblano chile, stuffed with cheese and fried, then wrapped in a double layer of homemade corn tortillas. Food that's flavorful, luxurious, simple, and authentic, all in equal measure, is the heart of the reason that I like to write about food. It makes for such gorgeous reading.
I am not fooling myself into thinking that this recipe will be an authentic recreation of chiles rellenos, but I don't typically have the time to make them. It's fairly involved: roasting, steaming, peeling, seeding, stuffing, battering, and frying. I am hoping this will be a reasonably easy imitation of the real thing.
This is incredibly high in saturated fat, about 13 grams per serving. Consider it a treat, not a nightly side dish. I would make this with grilled, sliced chicken breasts and soft tortillas, and a big crunchy salad of romaine lettuce, sliced radishes, halved cherry tomatoes, and slivered red onions.
Serves 8.
Casserole-Style Chiles Rellenos
4 large poblano chile peppers (1 pound)
2 cups shredded Pepper Jack cheese
6 eggs
1/2 cup milk
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne powder
1/4 teaspoon salt
1 1/2 cups cheddar cheese
1 cup purchased picante sauce
1/2 cup sour cream
Gas stove: prop peppers on a stove burner and put heat on high. Turn peppers with tongs until they are blistered and blackened all over. Turn off heat; transfer peppers to a bowl and cover tightly with plastic wrap. Let sit for 10 minutes, then remove from bowl. The skins should slip off the peppers easily, discard skins. Quarter peppers, remove seeds, veins, and stems. Place peppers, cut sides up, into a non-stick sprayed 3 quart square baking dish Top with pepper jack cheese.
Warning: the oils in poblano peppers can be absolutely incendiary. Wear rubber gloves, or coat your hands very lightly in vegetable oil, and wash very thoroughly with soap and water afterwards, especially before handling contact lenses. Otherwise, you will pass by being afraid you're going to die, and swiftly reach the stage of praying for it.
In a medium bowl, whisk together eggs and milk. Add flour, baking powder, cayenne, and salt. Whisk until smooth. Pour mixture over peppers and cheese in dish.
Bake, uncovered, in a 450 oven for 15-20 minutes, or until a knife inserted near the center comes out clean. Sprinkle with cheddar cheese. Bake 2 to 3 minutes more, or until cheese melts. Let stand for 5 minutes. Serve with salsa and sour cream.
A. Sandra Lee and Rachel Ray are not, in fact, in some kind of job-share arrangement as the antichrist. (Unlikely.)
B. Preservatives have the effect of making people live longer. (Equally unlikely.)
However, there are a few adjustments that I make when something calls for a can of Campbell's Cream of Mushroom soup: a handful of mushrooms, chopped, a few tablespoons of minced onion and a clove garlic, crushed, all browned together in two tablespoons of butter with a pinch of salt and a little pepper. Two tablespoons of flour mixed in, and a cup of reduced-fat or whole milk and a half-cup of chicken or vegetable broth stirred in until it all comes together. Simmer until thickened. Cream of Mushroom soup, just like that.
This particular recipe doesn't call for a can of soup. It has poblano peppers in it, which I think are vastly improved by roasting and peeling, not blanching, and I've adjusted the recipe to reflect that. Also, feel free to replace the "purchased picante sauce" with whatever fresh salsa you have around.
I love chiles rellenos. One of my favorite things ever comes from a little Mexican restaurant in Michigan: a roasted poblano chile, stuffed with cheese and fried, then wrapped in a double layer of homemade corn tortillas. Food that's flavorful, luxurious, simple, and authentic, all in equal measure, is the heart of the reason that I like to write about food. It makes for such gorgeous reading.
I am not fooling myself into thinking that this recipe will be an authentic recreation of chiles rellenos, but I don't typically have the time to make them. It's fairly involved: roasting, steaming, peeling, seeding, stuffing, battering, and frying. I am hoping this will be a reasonably easy imitation of the real thing.
This is incredibly high in saturated fat, about 13 grams per serving. Consider it a treat, not a nightly side dish. I would make this with grilled, sliced chicken breasts and soft tortillas, and a big crunchy salad of romaine lettuce, sliced radishes, halved cherry tomatoes, and slivered red onions.
Serves 8.
Casserole-Style Chiles Rellenos
4 large poblano chile peppers (1 pound)
2 cups shredded Pepper Jack cheese
6 eggs
1/2 cup milk
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon cayenne powder
1/4 teaspoon salt
1 1/2 cups cheddar cheese
1 cup purchased picante sauce
1/2 cup sour cream
Gas stove: prop peppers on a stove burner and put heat on high. Turn peppers with tongs until they are blistered and blackened all over. Turn off heat; transfer peppers to a bowl and cover tightly with plastic wrap. Let sit for 10 minutes, then remove from bowl. The skins should slip off the peppers easily, discard skins. Quarter peppers, remove seeds, veins, and stems. Place peppers, cut sides up, into a non-stick sprayed 3 quart square baking dish Top with pepper jack cheese.
Warning: the oils in poblano peppers can be absolutely incendiary. Wear rubber gloves, or coat your hands very lightly in vegetable oil, and wash very thoroughly with soap and water afterwards, especially before handling contact lenses. Otherwise, you will pass by being afraid you're going to die, and swiftly reach the stage of praying for it.
In a medium bowl, whisk together eggs and milk. Add flour, baking powder, cayenne, and salt. Whisk until smooth. Pour mixture over peppers and cheese in dish.
Bake, uncovered, in a 450 oven for 15-20 minutes, or until a knife inserted near the center comes out clean. Sprinkle with cheddar cheese. Bake 2 to 3 minutes more, or until cheese melts. Let stand for 5 minutes. Serve with salsa and sour cream.
Saturday, March 1, 2008
March 1: Chicken-Noodle Casserole
Today seems like a good day for a casserole. I am tired and cranky, and my kid woke me up at 7. My back hurts. I have a lot of laundry to do.
And thusly, casserole sounds like just the thing--a comforting, honey one-pot meal that delivers everything I need in one scoop and leaves me with leftovers. I happen to have all of these things in the house right now. It's not fancy, it's not fussy, and it's not a lot of work.
If you were to want to make this even less work, you could use a rotisserie chicken from the deli, or leftover chicken you already had around the house. Also, I use reduced-sodium chicken broth in those aseptic cartons if I don't have my own homemade around the house. Also, reduced-fat cheese is a travesty, and I don't have any. Regular cheddar cheese is fine.
Serves six.
Chicken-Noodle Casserole
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
And thusly, casserole sounds like just the thing--a comforting, honey one-pot meal that delivers everything I need in one scoop and leaves me with leftovers. I happen to have all of these things in the house right now. It's not fancy, it's not fussy, and it's not a lot of work.
If you were to want to make this even less work, you could use a rotisserie chicken from the deli, or leftover chicken you already had around the house. Also, I use reduced-sodium chicken broth in those aseptic cartons if I don't have my own homemade around the house. Also, reduced-fat cheese is a travesty, and I don't have any. Regular cheddar cheese is fine.
Serves six.
Chicken-Noodle Casserole
2/3 cup chopped onion
1 garlic clove, minced
1 tablespoon olive or canola oil
1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 (14.5 ounce) can chicken broth
1 1/2 cups chopped carrots
3 celery ribs, chopped
1/2 teaspoon dried savory
3 tablespoons butter or stick margarine
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded reduced-fat Cheddar cheese
8 ounces wide egg noodles, cooked and drained
In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.
Sunday, February 24, 2008
February 24: King Ranch Chicken Casserole
Every now and then I run into a total food oddity. Fried pickles, for example: who would have thought that fried pickles would taste so good? A great fried dill pickle is battered and deep-fried until golden and crispy, and they are so straightforward and unpretentious that I can't resist them. It's like that aunt who everyone but you dreads seeing at family gatherings because she's so outspoken, dresses flamboyantly, and embarasses all her sisters, but you find completely hilarious.
Enter the King Ranch Chicken Casserole. According to one of my very favorite food bloggers, Homesick Texan, this casserole has simple roots: named maybe after a giant ranch in southern Texas or maybe after retro classic chicken a la king, this recipe is almost an enchilada casserole, and almost a chicken lasagna, Tex-Mex style.
In addition to being a big fan of Tex-Mex and Mexican food, I am a fan of casseroles as well. They are great comfort food, they freeze well, feed a crowd, and make great leftovers. I like the simplicity of a one pot meal coming to the table on a Monday night, giving you all your meat, starch, and vegetables in one spoonful and leaving minimal cleanup in the kitchen.
This casserole sounded incredibly weird to me the first time I heard about it, but after reading Homesick Texan's redux, I am a convert. This is her recipe, a grownup version of a casserole that originally contained two kinds of canned soup and a whole roasted 2 1/2 pound chicken. She calls this "slightly fancy-pants." I am okay with that.
King Ranch Chicken Casserole
Ingredients
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.
1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.
Enter the King Ranch Chicken Casserole. According to one of my very favorite food bloggers, Homesick Texan, this casserole has simple roots: named maybe after a giant ranch in southern Texas or maybe after retro classic chicken a la king, this recipe is almost an enchilada casserole, and almost a chicken lasagna, Tex-Mex style.
In addition to being a big fan of Tex-Mex and Mexican food, I am a fan of casseroles as well. They are great comfort food, they freeze well, feed a crowd, and make great leftovers. I like the simplicity of a one pot meal coming to the table on a Monday night, giving you all your meat, starch, and vegetables in one spoonful and leaving minimal cleanup in the kitchen.
This casserole sounded incredibly weird to me the first time I heard about it, but after reading Homesick Texan's redux, I am a convert. This is her recipe, a grownup version of a casserole that originally contained two kinds of canned soup and a whole roasted 2 1/2 pound chicken. She calls this "slightly fancy-pants." I am okay with that.
King Ranch Chicken Casserole
Ingredients
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.
1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.
Wednesday, February 20, 2008
February 20: Chicken Enchiladas With Tomatillo Sauce
I love great Mexican food. I even love sort of mediocre Mexican food, when it's pulled off. What I don't love: Taco Bell, Chi Chi's, or any of those other sorry fake Americanized Mexican restaurants with fishbowl-sized ultra-sugary margaritas (I was actually offered a pineapple-banana margarita recently, and I think I may have laughed right in the waiter's face) or bowls of melted Velveeta and Old El Paso salsa mixed together.
Enchiladas are the ultimate in horribly abused food. I've seen awful things done to what should be great Mexican street food, or at worst, sort of a comforting, Tex-Mex version of lasagna or manicotti. I love a simple cheese and onion enchilada with red chili sauce, or if I'm feeding some non-meat-eating friend, a spinach-and-mushroom enchilada sauced with a simple cheese sauce made from just a little butter, flour, milk, and Monterey Jack.
This is a great recipe, modified from America's Test Kitchen. If you haven't tried making your own enchilada sauce, do it. This is a simple dish that really benefits from fresh flavors and great-tasting ingredients, and the difference between this and a canned enchilada sauce is big. You won't be interested in boring restaurant versions of this dish ever again.
Simplify: use leftover chicken, either from a grocery store rotisserie or one you cook yourself. You'll want about a pound of chicken total. I like to double this recipe and have the leftovers for dinner the next night. Occasionally I made Mexican rice for a side; more often, I just make a big, crunchy salad with salsa vinaigrette.
This makes 10 enchiladas, and this is not a dish that freezes well without modification. If you're interested in freezing it, email me and I can send you some suggestions.
Chicken Enchiladas With Tomatillo Sauce
Sauce
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
3/4 pound small tomatillos , husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
3 large jalapeño chiles , seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
1/2 teaspoon table salt
Filling
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped (about 1 cup)
1 tablespoon ground cumin
16 ounces cooked chicken, cubed or cut into thin strips
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped (about 1 cup)
1 tablespoon ground cumin
16 ounces cooked chicken, cubed or cut into thin strips
1/2 cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese, grated (2 cups)
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce , washed, dried, and shredded
2 limes , quartered
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce , washed, dried, and shredded
2 limes , quartered
1. FOR THE SAUCE: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, tomatillos, jalapeños, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan.
2. FOR THE FILLING: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Add chicken and cook, stirring frequently, until chicken is heated through, about 2 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside.
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
4. TO ASSEMBLE:
Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 1/4 cup grated cheese down center of enchiladas.
Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
Monday, February 18, 2008
Meatless Main Dish Monday: Baked Pasta with Cauliflower and Cheese
A short administrative note: Warmest congratulations to one of my favorite blog-families, the Sweet Junipers; now proud parents of both Juniper and also brand-new Gram Woodward, born early this morning. Welcome to the world, little boy.
This is the dinner I intended to make tonight. We got home from the beach and we are not hungry, we are not interested in cooking, we are not patient enough to make this meal. So tonight it's sandwiches, but tomorrow, it's going to be this. It's surprisingly easy to throw together; the hardest thing is making the cheese sauce. Still, it's a little rich and a little luxurious, and it's got vegetables in it. It's not junk food, it's got veggies!
Serves 4
Baked Pasta with Cauliflower and Cheese
12 ounces pasta in short tubes, like elbow macaroni or rotini
1 head cauliflower, trimmed and cut into bite-sized pieces
3 tablespoons butter
3 tablespoons all-purpose flour
3 1/2 cups reduced-fat milk
Salt and pepper to taste
1 clove garlic, minced
1/2 onion (about 1/2 cup), very finely diced
1/8 tsp cayenne pepper
2 tsp dijon mustard
2 tablespoons plain yogurt
2 cups shredded extra-sharp cheddar cheese
1 cup parmesan cheese, finely grated
1 cup fresh bread crumbs
Preheat oven to 375.
Bring a large pot of water to a boil over high heat. Cook pasta and cauliflower in boiling water together for a minute or two less than the pasta package suggests (it should be very al dente.) Drain the pasta and cauliflower, keep warm.
In a heavy saucepan or Dutch oven, melt butter over medium heat. Add garlic and onions, stir until you can smell them cooking, 30 seconds or so. Sprinkle in the flour, whisk together and cook over medium heat until flour begins to become slightly blonde.
Slowly whisk the milk into the roux and adjust the heat so that the mixture comes to a bare simmer. Do not boil. Whisk in the mustard, yogurt, cayenne, salt and pepper to taste. If the mixture thickens too much (it should coat the back of a spoon) add a little more milk.
Add the shredded cheddar half a cup at a time, stirring between additions, making sure the cheddar is fully incorporated before adding more. Add half the parmesan cheese to the mixture as well.
Stir the pasta and cauliflower into the cheese sauce, and transfer to a large baking dish. Toss together the bread crumbs and the remaining parmesan cheese and spread over the top of the casserole. Cover with foil and bake 30 minutes, then uncover and bake until bubbly and browned, about 30-40 minutes.
This is the dinner I intended to make tonight. We got home from the beach and we are not hungry, we are not interested in cooking, we are not patient enough to make this meal. So tonight it's sandwiches, but tomorrow, it's going to be this. It's surprisingly easy to throw together; the hardest thing is making the cheese sauce. Still, it's a little rich and a little luxurious, and it's got vegetables in it. It's not junk food, it's got veggies!
Serves 4
Baked Pasta with Cauliflower and Cheese
12 ounces pasta in short tubes, like elbow macaroni or rotini
1 head cauliflower, trimmed and cut into bite-sized pieces
3 tablespoons butter
3 tablespoons all-purpose flour
3 1/2 cups reduced-fat milk
Salt and pepper to taste
1 clove garlic, minced
1/2 onion (about 1/2 cup), very finely diced
1/8 tsp cayenne pepper
2 tsp dijon mustard
2 tablespoons plain yogurt
2 cups shredded extra-sharp cheddar cheese
1 cup parmesan cheese, finely grated
1 cup fresh bread crumbs
Preheat oven to 375.
Bring a large pot of water to a boil over high heat. Cook pasta and cauliflower in boiling water together for a minute or two less than the pasta package suggests (it should be very al dente.) Drain the pasta and cauliflower, keep warm.
In a heavy saucepan or Dutch oven, melt butter over medium heat. Add garlic and onions, stir until you can smell them cooking, 30 seconds or so. Sprinkle in the flour, whisk together and cook over medium heat until flour begins to become slightly blonde.
Slowly whisk the milk into the roux and adjust the heat so that the mixture comes to a bare simmer. Do not boil. Whisk in the mustard, yogurt, cayenne, salt and pepper to taste. If the mixture thickens too much (it should coat the back of a spoon) add a little more milk.
Add the shredded cheddar half a cup at a time, stirring between additions, making sure the cheddar is fully incorporated before adding more. Add half the parmesan cheese to the mixture as well.
Stir the pasta and cauliflower into the cheese sauce, and transfer to a large baking dish. Toss together the bread crumbs and the remaining parmesan cheese and spread over the top of the casserole. Cover with foil and bake 30 minutes, then uncover and bake until bubbly and browned, about 30-40 minutes.
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