Wednesday, August 24, 2016

Enchilada Sauce

I was on the hunt for a good enchilada sauce recipe and came across one that was almost what I was looking for. A couple tweeks and it is perfect! No more canned sauce around here!! This stuff only takes about 10 minutes to make. The peanut butter sounds weird but trust me, it really helps bring out the flavor of the cumin and chili powder. For extra heat, use hot chili powder!

3 tablespoons oil
3 tablespoons of flour
1.5 tablespoons chili powder
1 teaspoon cumin powder
1/2 teaspoon garlic powder
1/4 teaspoon of oregano
2 tablespoons of tomato paste
1/2 teaspoon of peanut butter
2 cups of vegetable broth or chicken broth
Salt and Pepper to taste
1 teaspoon apple cider vinegar

Start by putting the flour and seasonings all together in a small bowl. Heat the oil in a small saucepan. When it's nice and hot add the flour and seasonings to make a roux. Cook for about 60 seconds to bring out the flavor of the spices. Add tomato paste, peanut butter and broth. Whisk well until lumps are gone. Bring to a slow boil. Reduce heat and simmer for about 5 minutes. Remove from  heat and salt and pepper to taste and add apple cider vinegar.


Tuesday, August 23, 2016

Calabacitas con Elote

I have always struggled to find a go9s vegetable dish to pair with mexican/southwestern styled main courses (like my Santa few Turkey Meatballs or Green Chili Chicken). I was so excited to find this recipe, I of course made it my own but it's delicious nonetheless! I do not have exact measurements here. I used 3 medium sized yellow squash, 1 zuchinni, half an onion and two ears of corn and it made a ton! So, feel free to use as much or as little as you want, just remember the squash a zuchinni are the main ingredients followed by corn, tomatoes then onion. Enjoy!

Sliced zuchinni and yellow squash
Halved cherry tomatoes
Fresh or frozen corn kernels
Onion, chopped
Diced green chilis
Generous amount of chopped garlic
2 tablespoons of tomato paste
Cumin, chili powder and oregano  (amount will depend on how many veggies you have, just season to taste)
Salt and pepper to taste
Shredded cheese to top

Saute onion in oil until soft. Add garlic, cook 30 seconds and then add zuchinni and squash. When nearly done add corn, tomatoes, chilis, tomato paste and seasoning. The juice from the veggies should thin out the paste a bit. Cook for a couple more minutes. Add a little cheese to the top, remove from heat and cover with lid so the cheese melts.

Such a delicious, healthy dish!