Posts tagged ‘Kale’

May 25, 2011

Kale and Mushroom Enchiladas

Inspired by Anne at fANNEtastic food, I decided to surprise my roommates with enchiladas tonight.

Okay, by surprise I mean I texted them a day ahead of time while in the supermarket aisle, smelling my way through the bins of jalapenos and poblano peppers. And reminded them again this morning. Apparently, I had very high hopes for this meal!

My refrigerator was seriously lacking in anything resembling meat or beans, so veggie delight was exactly what made its way into my tortillas. Anne’s enchilada sauce has a great kick and the yogurt sauce inside each cheese-covered little wrap was creamy and cooling. I’ll be honest…I don’t think I’ll put kale inside of my tortillas again. It didn’t wilt quite the way spinach might (which I would have used if I didn’t need to use up that kale). HOWEVER, my roommates scarfed down their portions and said they wouldn’t change a thing.

What’ve I know? This may just be a raging case of the self-critical cook. I did finish my plate, after all =)

Enchiladas make for very difficult subjects; shiny and slightly greasy from the cheese, oozing out of the sides due to my inability to properly wrap up a tortilla. I did my best to take pretty pictures but sometimes I just want to dig in, you know?  I cleaned my plate and really did enjoy every bite, despite the slightly yicky photos.

Kale and Mushroom Enchiladas

Adapted from fANNEtastic Food’s Healthy Chicken Enchiladas

serves 3-4

Enchilada Sauce Ingredients:

  • 1 teaspoon olive oil
  • 1 yellow onion, diced
  • 1.5 tsp chili powder
  • 1.5 teaspoons cumin
  • 4 cloves garlic, crushed
  • ~ 20 oz. diced tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon fresh cilantro, chopped (or more if you totally dig it!)

Enchilada Ingredients:

  • 8 oz. kale, chopped
  • 10 oz. mushrooms, washed
  • 5 whole wheat flour tortillas or 10 small corn tortillas
  • 1/2 poblano pepper, seeded and minced
  • 1 cup low fat plain yogurt (lactose free for me!)
  • juice of 1 lime
  • generous amount of black pepper and sprinkle of kosher salt
  • 1 cup shard cheddar cheese, shredded
  • fresh cilantro, chopped (amount based on taste, I used about 3 tablespoons)

Method:

  • Preheat oven to 350*.
  • Prepare sauce. Preheat a large skillet with 1 teaspoon olive oil over a medium-high flame. Add chopped onion, garlic, and spices and cook until onions begin to soften. Add tomatoes, vinegar, sugar, and cilantro. Simmer for about 20 minutes. Once the flavors have had time to develop, ladle the sauce into the blender and puree until smooth (immersion blender is fine, too, if you’d prefer).
  • Meanwhile, add a teaspoon of olive oil to a large pan and heat over a medium flame. Add kale and mushrooms, along with a few tablespoons of water, and steam until kale softens and darkens in color.
  • Remove the kale and mushrooms from the pan and place in a large bowl. Stir in the yogurt, poblano pepper, lime juice, cumin, and salt and pepper.
  • Lightly oil or spray a 9×13″ baking dish and spread a bit of sauce on the bottom. Prepare one tortilla at a time by adding about a fifth of the mixture (or tenth of using smaller, corn tortillas) to the center, folding up, and placing fold-side down in the dish.
  • Once all of the tortillas are in the dish, pour the rest of the sauce over top. Sprinkle the shredded cheese on top. Bake for 20 minutes or until the cheese is fully melted and beginning to bubble.

Anything is good with melted cheese on top, right? I could not stop licking the sauce off my plate…er, licking my fork =) And I love when tortillas are slightly toasted but then get ushy, gushy underneath all of the sauce and cheese.

See that generous dollop of green delight to the right?

You’ll just have to wait until tomorrow for that recipe.

April 23, 2011

Old Friends

Happy Saturday, y’all!

I started off my weekend right by meeting up with some old friends for pizza. Really, really good pizza.

We met at Posto in Somerville – I’ve been hearing good things and wanted to give their brick oven pizza a try. It did not disappoint! I got the Campania, which included Brie, fior di latte, rosemary ham, rosemary roasted apples, vincotto, and arugula. I chose this pizza right away when I saw the roasted apples but they really weren’t the best part. If I were roasted apples, I would slice them much more thinly so that they could take on a crispy quality. These were fat and a bit smushy. I guess I’ll just have to make my own at home =)

The dough, though. Oohhhh, the dough. Exactly how pizza dough should be. Thin, thin bottom crust where all of the toppings rest and then a thick, chewy crust that you really have to work to eat to finish things off on the edge. And such great flavor. I hate describing bread as yeasty but, well…that’s what it was.

Embrace the yeast. It’s wonderous.

I’m not really sure why Italian restaurants in the states insist on calling mozarella “fior di latte”. Yeah, it distinguishes it from mozzarella di bufala but Americans don’t really have that issue. We assume it’s good old familiar mozz unless you tell us otherwise. Restaurants just putting on their fancy pants, I guess =)

I woke up this morning with the need for a good run rushing through my bones. The rain wasn’t going to stop me! After a very muddy 5 miles, I was famished and threw together this souped-up breakfast sammie:


A toasted whole spelt English muffin with sauteed kale, a poked over-easy egg, and a tablespoon of tomato sauce.

I sauteed the kale in a bit of Garlic Gold olive oil and a tablespoon of water and sprinkled it with a bit of kosher salt and black pepper. Once it was nice and droopy but still had some structure, I cracked the egg into the pan and gently poked the yoke with a fork. After the egg had set, I folded it into itself to get the yoke a bit more cooked. This just makes for a sandwich that holds together a bit better than one with a runny, oozy egg.

I totally dig tomato sauce on eggs. Definitely the perfect finishing touch.

Half of a Navel for dessert =)

I’m heading to cupcake heaven with a friend to pick up treats for my little bro’s birthday lunch tomorrow. I promise to share when I get back!

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