I was going to use leftover brown rice, but then I found out it was too old, so I used white rice since I didn’t have time to soak it. If you use brown rice, you would increase the cooking time to one hour.
Archive for the ‘Mexican’ Category
I had black-eyed peas in the freezer that we needed to use up when we defrosted it, so I decided to turn them into refried beans. They came out perfectly.
I have been wanting spinach enchiladas like some I had at a Mexican restaurant several years ago, but I can’t have the cow’s milk or the wheat, so I decided to try to reverse engineer them. I think these were actually better than the restaurant ones.
We usually make a stacked enchilada recipe every year, but I decided with homemade spelt tortillas it was easier to make regular enchiladas. I took my favorite parts of that recipe and created this dish, which is even better than the original, so now we have a new favorite for leftover Thanksgiving turkey. My husband said that these are the only enchiladas that he loves, aside from cheese mole enchiladas, which sadly are off our menu.
This recipe comes from Claire’s Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire’s Family to Yours. We started making it when I couldn’t have vinegar, but it is better and cheaper than store-bought salsa.
1/4 cup olive oil
1 onion, chopped
6 cloves garlic, crushed
2 tsp chili powder
1/4 tsp crushed red pepper
4 oz can chopped green chiles
28 oz can diced tomatoes
1/2 cup chopped fresh cilantro
Heat oil over low heat and add onions and garlic. Cook for 15 minutes, stirring occasionally, until soft. Add remaining ingredients, plus salt and pepper to taste. Simmer for 30 minutes.
Makes about 1 quart.
3/4 pound ground turkey
2 cups cooked black beans (or 15 oz. can)
1 14-oz. can fire-roasted diced tomatoes with chiles
1 14-oz. can diced tomatoes
1/2 onion, chopped
2 cloves garlic, minced or pressed
1 tsp oregano
2 tsp cumin
2 tsp chili powder
1 tsp salt (if using home-cooked beans instead of canned)
1/2 cup uncooked macaroni elbows (I used spelt, you can use wheat or gluten-free)
sour cream and/or Liberte “Goat Fresh Cheese” (it is like a thick, Greek-style yogurt) or goat yogurt
Put a little olive oil in a frying pan and brown the turkey with the oregano, half the cumin, and half the chili powder. Put everything (including remaining spices) except the sour cream and macaroni into the crockpot. Cook on low for 4-5 hours. Stir in the macaroni, re-cover, and cook for 10 minutes. Stir the macaroni again and cook for another 30 minutes (or until macaroni is cooked). (If using gluten-free macaroni, you may want to allow less cooking time, since some of the rice pasta cooks really quickly).
Serve with the sour cream/goat fresh cheese/goat yogurt.
Tonight we are having Stacked Enchiladas with Turkey, with a few substitutions. I can’t use the canned enchilada sauce, because it has sugar added (or at least I think that was it, there was something about it in the store that I decided to make my own). I was going to make the recipe I usually do, but there were a lot of things I needed to substitute and I have managed to improve on it, so here is the recipe:
1 large can (12 oz) tomato paste
1 small can (8 oz) tomato sauce
Either 2 cups beef stock OR 1 large Knorr beef bouillon cube and 2 cups water
1/2 tsp ground cumin
1/2-1 tsp garlic powder
2 tsp chili powder
1/2 tsp paprika
1/2 tsp oregano
3 drops Tabasco (or more to taste)
sea salt to taste (if using bouillon, you shouldn’t need it)
Combine all ingredients in a saucepan and simmer over low heat for 5-10 minutes.
(For the stacked enchiladas, I am using brown rice tortillas instead of corn tortillas, goat cheddar instead of Monterey Jack, and goat feta instead of regular feta).