Friday, May 15, 2015

Amazing Enchiladas {I Promise You Won't Miss The Meat}


You know those vegetarian dishes that people post saying, "I swear, you won't even miss the meat!". Whenever I give them a try I almost always enjoy the flavors, but in the back of my mind am thinking, "you know what would make this even better? MEAT!"

Don't get me wrong, we do meatless dishes around here at least 2 or 3 times a week and the rest of the time I usually rely on lean proteins like fish, chicken or turkey. Still, its hard to find some truly original veggie-based dishes that really satisfy despite the lack of meat-based protein.

I don't say this lightly...but this recipe is amazeballs...AND I swear I don't miss the meat. I've done meatless enchiladas before, I've done black bean-heavy dishes before, but nothing like these enchiladas. The flavor rocks and I absolutely adore the fresh tomatillo sauce instead of the traditional enchilada sauce. And don't skimp on the roasted poblano peppers, they're the backbone of these enchiladas.


Like any enchilada dish, there is a bit of prep involved, but just plan a little ahead and you can whip these together in no time. They're even great the next day as leftovers. You can roast, peel and chop your poblanos even the day before and store them in the fridge if you want to save a little more time.

*Random fun fact: did you know that tomatillos are a member of the gooseberry family and not the tomato family?*

Check out the recipe below and celebrate a meatless dish that really satisfies. Big props to Annie's Eats for the original recipe I adapted!

Black Bean Roasted Poblano Enchiladas

Ingredients
4 large poblano peppers
6 fresh tomatillos (husked, rinsed and quartered)
1 large white or yellow onion (diced)
1/3 cup vegetable broth
1/4 cup heavy cream
2 tbsp. extra virgin olive oil
5 cloves of garlic (minced)
2 tbsp. lime juice
1 tsp. granulated sugar
1 tsp. salt (plus more if you need it)
1 tsp. fresh ground pepper
1 can low-sodium black beans (drained and rinsed)
1 tsp. chili powder (I like to use chipotle chili powder)
1 tsp. ground coriander
1 tsp. ground cumin
8 oz. shredded colby jack cheese
8 medium-sized flour tortillas

Instructions
Preheat the broiler to high with an oven rack as close to the heating element of your oven as you can get it. Line a baking sheet with foil and lay the poblanos on top. Place in the oven under the broiler and cook, turning every few minutes, until they are blackened on all sides. Remove them from the oven and let them cool for at least 15 minutes.

Once the peppers are cool enough to handle, peel away the sins and discard, then remove the seeds and stems and roughly chop the peppers. Set aside.

Combine the tomatillos, half the onion, veggie broth, cream, 1 tbsp. olive oil, 3 cloves of garlic, lime juice, sugar and salt in the bowl of a food processor. Pulse until completely smooth and taste to adjust seasonings.

Mash half the beans in a large bowl with a potato masher or large fork. Heat the remaining tbsp. of oil in a large skillet on medium heat and cook the remaining onion until just starting to soften. Season with salt and pepper, then add in the remaining garlic, cumin, coriander and chili powder. Stir in the poblano, mashed beans and remaining whole beans and stir, cooking until just warmed all the way through.

Transfer the mixture to a bowl and mix in about a cup of the shredded cheese and 3/4 cup of the tomatillo sauce. Stir well and start to assemble your enchiladas.

Spread about 1/2 cup of the tomatillo sauce on the bottom of a 13x9 glass baking dish and set aside. Scoop about 1/2 cup of the filling into each flour tortilla and roll, placing seam-side down in the baking dish. Repeat until all the filling is used.

Top with the remaining tomatillo sauce and shredded cheese, cover with a lightly-greased piece of foil and bake at 400 degrees for 25-30 minutes until hot and bubbly. Let sit for at least 5 minutes before serving with sour cream, diced tomatoes, shredded lettuce or whatever else you like!

Click Here To Print The Recipe

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Wednesday, May 13, 2015

I Love Strawberries: Sharing My Favorite Recipes


In honor of my favorite fruit/berry being in season, I want to share with you some of my absolute favorite recipes that feature strawberries. We're going strawberry picking this Saturday and I can't wait...or decide which recipe to try this year! It'll be the first time Baby Knives goes berry picking, so we're taking the grandparents with us as reinforcements, but I know she'll have a blast and run us all ragged.

I love rhubarb too so I'll be getting a bunch of that from our local farmstand as well, I can't wait to get my hands on good produce again!

Strawberry Hand Pies - This recipe uses canned pie filling, but with fresh strawberries everywhere this time of year, you can easily make your own.

Chocolate Dutch Baby With Fresh Strawberries - This is a special breakfast treat or you can use it as dessert and top it with a little fresh whipped cream.

Strawberry Rhubarb Crisp - This dessert combines two of my favorite early summer treats into a delicious dessert. If you can get your hands on some rhubarb, definitely give this recipe a go!

Easy Strawberry FroYo - This comes together in minutes using a food processor and you don't even need an ice cream maker to enjoy it.

Breakfast Yogurt Smoothie - My original recipe uses mangoes, but I'm switching it up this time of year and opting for fresh strawberries instead!

Lemon Cake With Strawberries & Cream - This is a delicious cake on its own and topping it with fresh strawberries really puts it over the top.

Pancake Souffle Muffins With Strawberries - I love these little muffins, they're perfect for brunch!

Easy Strawberry Freezer Jam - This is my husband's absolute favorite.

Strawberry Rhubarb Cobbler With Honey - When I want to do something other than a crisp, I pull out this recipe. It's always a big hit and I love that hint of honey flavor!


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Monday, May 4, 2015

Cooking With A Toddler : Pancakes For Dinner


My daughter is going to be 3 in June (don't get me started at how I can't believe that!) and I've started trying to get her involved in the kitchen when I'm cooking. We have a great open floorplan and a kitchen island that tends to be the center of activity throughout the day. She loves to sit at the island and color while I cook or play with playdough, so it was kind of a natural move to have her start helping me in the kitchen. Her favorite parts of the recipe are the dumping, stirring and pinching.

She is insanely picky these days, which isn't an easy thing for a mama like me to admit. We've tried so many things to get her excited about meals and nothing has really worked, so we're doing more of a "hands-off" approach these days. Just set out her meal (which we try to have a variety of healthy choices) and not nag her about it or act overly excited if she does try something. Some days she'll eat everything, some days she'll barely graze, but either way, we know she's not starving!

Toddlers are crazy (that's my mantra these days)

The other day I made pancakes for dinner and wanted a healthier version than my usual go-to buttermilk ones, so I flipped through my saved recipes and came across one from a recent Food Network Magazine for Multigrain Pancakes. I don't know about you, but whenever I try to add whole grains into pancakes they turn out to be uber-dense and have about as much flavor as damp cardboard, so I was a bit wary of the recipe.

However, it turned out really well! I added blueberries because I had some in the freezer and we gobbled them up...even picky little miss ate a few silver-dollar-sized ones.

Check out the recipe below and share how you get your kids in the kitchen!

Multigrain Pancake Recipe (courtesy of Food Network)

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