Kale Enchiladas
I love, love enchiladas. They always turn out delish. Here are some made super healthy with kale and beans and without much cheese.
2 cloves garlic
1/2 onion, chopped
1 teaspoon olive oil
1 jalapeno, finely diced
1 teaspoon ground cumin
1-2 small zucchinis, grated
1 carmen pepper, diced
salt and pepper
1 bunch kale, roughly chopped
1 can pinto or black beans, rinsed
1 green onion, sliced
some of your favorite salsa or enchilada sauce
12 small corn tortillas
a handful or two of swiss or cheddar cheese
Preheat oven to 350F. Heat a medium skillet over medium high heat. Add the olive oil and jalapenos and stir for a minute. Add the zucchini, cumin and a big pinch of salt. Cook for about 3 minutes, then add kale and peppers and stir until soft. Remove from heat and stir in a a few grinds of black pepper, the beans, green onion, and a few tablespoons of enchilada sauce.
Put together the enchiladas, prepare the tortillas by warming them in a hot skillet for about 30 seconds per side. Spoon a thin layer of enchilada sauce over the bottom of a greased 13 x 9 pan.
Form the enchiladas one at a time: Put a few spoonfuls of filling in a tortilla, roll up and place it in the pan. Pour the remaining sauce evenly over the top and sprinkle with cheese. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10. Cool for 10 minutes before serving.
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and their greens.
3/4 cup orange juice
2 TB tamari
3 medium scallions (sub in some leeks!)
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs salad turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens
Combine orange juice and soy in measuring cup. Place scallions (or leeks), garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Indian Spiced Whole Roast Chicken
This is a low and slow recipe and will take several hours in the oven. The result is a super moist, deeply flavored bird, with delicious pan juices to drizzle over plates served with rice and steamed greens or other veggies. This recipe works just fine for a smaller bird, cooking times will just be shorter (but you are cooking to temp anyway here, not to a timer).
1 whole, 6-pound chicken
7-10 cloves garlic, separated into 4 cloves pressed and 3 cloves pressed
1 teaspoon freshly grated ginger, separated into 3/4 teaspoon and 1/4 teaspoon
3 and 1/2 teaspoons graham marsala, separated into 1 and 1/2 teaspoons and 2 teaspoons
1.5 teaspoon ground hot chili
1.5 teaspoon salt
1.5 tablespoon fresh lemon juice
1/3 teaspoon powdered tarragon
2 medium onions, diced
6 tablespoons olive oil
6 cloves
12 black peppercorns
6 cardamom pods, cracked
1 cinnamon stick
2-3 cups chicken broth
3 tablespoons of water
chopped fresh cilantro, for garnish
First, pulling from above ingredients make a paste make a paste by combining the following:
6 cloves garlic, pressed
1/4 teaspoon ginger, grated
1 and 1/2 teaspoon garam masala
1.5 teaspoon ground chili
1.5 teaspoon salt
1.5 tablespoon lemon juice
Rinse the chicken inside and out, and pat it dry with paper towels or a cloth.
Rub the inside cavity of the chicken and the entire outside of the chicken with the paste. Place the whole chicken in a large covered baking/roasting dish, and allow it to marinate for 2 to 3 hours.
Preheat the oven to 250 degrees F.
Heat the olive in a skillet over medium-high. Add the onion, remaining cloves of garlic (pressed), and remaining ginger (grated) and cook until the onion is browned.
Add the cloves, black peppercorns, cracked cardamom pods, cinnamon stick and 1 cup of the chicken broth to the skillet mixture. Simmer for about 2 minutes, until fragrant and well blended into a baste.
Spread the baste over the chicken, cover and cook in the oven for at least 90 minutes, basting every 15 minutes or so with the pan juices, or until the internal temperature of the chicken reaches somewhere between 150 and 155 degrees. Uncover the chicken and pour the remaining cup of chicken broth over it.
Turn up the oven to 410 degrees F. Bake the chicken until it browns on the top and reaches an internal temperature somewhere between 160 and 165 degrees.
Mix the tarragon and remaining 2 teaspoons of garam masala into the 2 tablespoons of water. Then drizzle over the chicken. Finish it off by sprinkling a little chopped cilantro for garnish on top.
