Tag Archives: meal

April 10, 2012 · 2:13 pm

A Passover Seder

This was a very busy weekend for anyone who celebrates either Passover or Easter and an especially busy weekend for people who celebrate both! In my case, we celebrated two Seders and an Easter dinner, all of which were very special. The first of these, a Seder for the first night of Passover, was at the home of my mother and father-in-law-without-nuptiuals, who knowing my love of cooking, were gracious enough to let me help them cook! Mazel Tov to me!

First the veggie stock: onions, carrots, parsnips, water. Let simmer.

Then drop in the matzah balls and let them expand in the liquid.

 

 

 

 

 

 

First we made the matzah ball soup. I got the honor of mixing the matzah balls, which we made whole wheat and I also tended to the stock, which was completely veggie.

Salmon marinated in a balsamic reduction with lemons and herbs.

I got tricked into cutting up the beets... purple hands all night.

 

 

 

 

 

 

The salmon was the only non-veggie item at this seder and it was tender and delicious. These beets were also used to paint the horseradish red. A little tip, by the way, about dealing with fresh horseradish: open a window, open a door, get some goggles and warn the household, cause that stuff is NO JOKE.

Roasted vegetables, salmon, pesto lasagna, homemade horseradish, Mmmm...

This is the cutest seder plate all filled in. So lovely!

 

 

 

 

 

 

The pesto lasagna used matzah as pasta, had mushrooms and was insanely delicious. My favorite part of any meal in this home: the spinach salad with homemade tahini-lemon dressing… Mmmmm…

I hope you all enjoyed your holiday weekend and whatever traditions you observe! L’Chaim!

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March 19, 2012 · 2:18 pm

Got leftovers? Time to get creative!

If you’ll remember, at the end of my post about the chicken enchiladas (once again, New York, you’re welcome), I promised I had a plan for the leftover enchilada filling. If you’re anything like me, the thought of having to throw out food doesn’t exactly appeal to you. If you’re a lot like me, the idea makes you downright nauseous. In any event, that meal left me with half a pack of corn tortillas and a ton of leftover filling. Sure, I could have just made enchiladas again, but where’s the fun in that?

Instead I decided to cook the filling down with some tomato paste and black beans, creating a sort of chicken chili if you will, which I then layered between corn tortillas for a sort of Mexican lasagna. My mom called it enchilada casserole, so I am too. Honestly, and not to toot my own horn, but you could call it a casserole of crap and it wouldn’t change the fact that this dish was delicious and essentially free based on the fact that I would have otherwise had to throw out everything I used.

Click here for the original filling recipe, to which I added a can of tomato paste and a can of black beans. Then I let it simmer for two hours.

I then took one of my super expensive and classy foil dishes and put down a layer of corn tortillas, which I softened in the microwave for 30 seconds. I tore them so they’d fit, it certainly doesn’t need to be perfect.

I started slopping in my chili mix, I did two layers, so half and then half, but whatever makes your heart sing!

After the 1st layer of chili and before the 2nd layer of tortillas, I threw in some fresh onions and peppers for a little crunch!

Once you’ve made your layers, top with whatever type of cheese you like and then into a 350 degree oven for 20 minutes or until the cheese is bubbly.

I like it a little burnt around the edges, but you can always take it out earlier 🙂

Served here with a box of Spanish-style rice and (as always) guacamole -- Click for recipe

 

 

 

 

 

 

 

The box of rice — not my idea. I’m not sure if you’re aware, but these things called “relationships” they often take compromise, and my man wanted the rice, which I did not care about (I’m more of a double beans, hold the rice, type of gal). But like I said, he wanted the rice, he picked out the box, I followed the directions on the back and you can, too!

Leftovers? What leftovers… What I meant to say was: POP POP.

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March 13, 2012 · 12:30 pm

A Taste of Home

This is the longest I’ve spent away from Austin at one time in more than two years, which means one thing: I’ve spent far too long away from good Tex-Mex. In a swift move to quench this thirst, I decided I would make chicken enchiladas with a queso sauce, two things I’ve never done before. I’ve made Texas style queso, Velveeta-and-Rotel-style, but that was a little too heavy for a topping on this dish, so I attempted to make a lighter cheese sauce to top off my enchiladas, which began like this:

You can make this with any type of meat or no meat at all!

You can do this is a regular pot if you have one big enough.

First, I threw two boneless, skinless chicken breasts into a skillet with butter and oil for about six minutes on each side (finish off in a 350 degree oven if necessary). Then, I sautéed chopped green and red peppers, onions, jalapeños, corn and garlic for about 10 minutes before added a can of crushed tomatoes and a can of chipotle peppers. Bring this up to a boil, then let it simmer on low for 20 minutes to give the flavor time to develop.

Not too full or they'll break!

It's a lot of food, but they keep well!

This next part can be a little tricky and a lot frustrating. To make it easier on yourself, take the corn tortillas, put them in a wet paper towel and microwave them for 30 seconds. This will help them from breaking in two while you roll up your enchiladas. After you’ve carefully rolled all of your enchiladas, sprinkle some shredded cheese over the top. Then into a 350 degree oven for 20 minutes.

Takes about 15 minutes.

Mmm.. Cheesy Goodness.

With the enchiladas baking away, it was time to make the sauce.  First, I sautéed onions and peppers before adding milk and butter. Then I slowly added cheese until it thickened. Once thick, add tomatoes and season to taste. Then pour generously over the top of the enchiladas.

Click here for the bean and guacamole recipes.

I served them with refried black beans and we enjoyed them with a cerveza. I don’t even have to click my heels together to know that there’s no place like home.

As for the rest of the enchilada filling? Tupperware that noise up and stay tuned, cause I’ve got a plan for the leftovers 🙂

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