I lose recipes all the time, my husband told me to write them down so now I am.
veggie black bean enchiladas - cookie + kate
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
- 8 wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
Instructions
- Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third.
- Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
- In a large skillet over medium heat, warm the olive oil until simmering.
- Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes.
- Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
- Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds.
- Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
- Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
- Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated.
- To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
- Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.
Tomato & Peach Pasta - justine doiron
Ingredients
- 1 pint cherry tomatoes, assorted colors
- 1 medium peach
- 2-3 large garlic cloves
- 2 sprigs fresh basil
- 1/3 cup extra-virgin olive oil
- 2 tablespoons calabrian chili paste, or 2 teaspoons of red chili flakes
- 16 ounces dried rigatoni, or your pasta of choice
- 1-2 tablespoons salted butter
- Diamond Crystal kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 ounce fresh parmesan , for topping
Instructions
- Slice the cherry tomatoes in half. Cube the peach into bite-sized pieces, about 1 square centimeter in size. Mince 3 garlic cloves and chiffonade 3 sprigs of basil.
- Place a medium-sized Dutch oven over medium heat and add 1/3 cup of olive oil. Heat the oil for a minute or two, then add the garlic and cook for 1-2 minutes, or until it is very slightly golden on the edges, but not crisp.
- Add the cherry tomatoes and peaches. Use a wooden spoon to mix them in with the garlic and make sure they are fully coated in the oil. Season with a generous pinch of salt and let this simmer, stirring occasionally, for about 5 minutes, or until the tomatoes have burst and start to melt into the oil.
- Use the back of your spoon to gently smash the tomatoes and peaches as they cook. It doesn't have to be perfect since we'll be blending the sauce later, but it helps let the flavors combine.
- Stir in the basil and 2 tablespoons of Calabrian chili paste. Allow the mixture simmer and cook for another 3-4 minutes. You'll start to see the tomatoes and peaches slowly break down and combine into a beautifully colored sauce.
- On another burner, bring a large pot of salted water to a boil. Cook your pasta to al dente according to the package instructions. When the pasta is done cooking, reserve a cup of pasta water before draining.
- Remove the Dutch oven holding the sauce from the heat. Add 1/2 cup of pasta water and use an immersion blender to blend the sauce into a smooth and creamy texture. Taste and season with salt as needed.
- Use a slotted spoon to transfer the pasta into the sauce. Stir, adding splashes of pasta water as needed, until the pasta is nice and creamy. Add a 1-2 tablespoons of butter and stir to combine.
- Serve with a fresh grating of parmesan and a few cracks of black pepper. Enjoy!
In The Pines Cocktail - andrew and briana volk
Ingredients
- 1 oz gin
- 1 oz Zirbenz pine liqueur
- 1 oz cynar
- 4-6 drops pine bitters
- garnish with lemon peel
Instructions
- Combine, then stir in glass with ice for 20-30 seconds