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ENCHILADA SAUCE
1 onion, chopped
1 tsp olive oil
1 1/5 tsp ground cumin
2 tsp chili powder
3 cups fresh tomatoes, chopped
1 cup water (or tomato juice
salt, to taste
8-10 cloves garlic, pressed
black and cayenne pepper, to taste
In a saucepan, sauté the onions, covered, over low heat, until they are translucent. Add the cumin and chili powder, and cook for another 3-5 minutes. Add the tomatoes, water, and salt, bring to a boil and then turn down the heat and simmer, covered, for about 30 minutes. At some point while it simmers, add the garlic (the later you add it, the more it will taste like garlic). Using a blender or mixer, blend into a sauce.
ENCHILADAS
1/2 butternut squash
water
1 onion, finely chopped
4 cloves garlic, pressed
4 sun dried tomatoes, chopped
1lb spinach
salt, to taste
shredded Swiss fat-free cheese (I found fat-free Swiss, cheddar, and mozarella at Bloomingfoods!) (If fat is no concern in your diet, use goat cheese)
5 tortillas
Cut the butternut into two halves, put them upside down in a microwave safe dish (or you can use the oven as well) and pour some water in the bowl. Microwave for 10-12 minutes, until it can be pierced with a fork. Once it's cool enough to handle, take out the flesh and put it in a bowl. While the squash cooks, in a saucepan, sauté the onion and garlic, covered, over low heat, until the onions are translucent. Add the chopped tomatoes and spinach and cook, covered, until the spinach has wilted. Season with salt and add to the squash.
Lightly moist a tortilla with water and place some of the filling in the middle. Put some cheese on top. Roll it up and close it like little packets and place in an oven dish. Repeat with the rest of the tortillas and pour some of the Mexican sauce on top. Cook at 350F for 30 minutes. Serve with a some extra Mexican sauce.
ENCHILADA SAUCE
1 onion, chopped
1 tsp olive oil
1 1/5 tsp ground cumin
2 tsp chili powder
3 cups fresh tomatoes, chopped
1 cup water (or tomato juice
salt, to taste
8-10 cloves garlic, pressed
black and cayenne pepper, to taste
In a saucepan, sauté the onions, covered, over low heat, until they are translucent. Add the cumin and chili powder, and cook for another 3-5 minutes. Add the tomatoes, water, and salt, bring to a boil and then turn down the heat and simmer, covered, for about 30 minutes. At some point while it simmers, add the garlic (the later you add it, the more it will taste like garlic). Using a blender or mixer, blend into a sauce.
Original in Moosewood
ENCHILADAS
1/2 butternut squash
water
1 onion, finely chopped
4 cloves garlic, pressed
4 sun dried tomatoes, chopped
1lb spinach
salt, to taste
shredded Swiss fat-free cheese (I found fat-free Swiss, cheddar, and mozarella at Bloomingfoods!) (If fat is no concern in your diet, use goat cheese)
5 tortillas
Original in Allrecipes.com
Cut the butternut into two halves, put them upside down in a microwave safe dish (or you can use the oven as well) and pour some water in the bowl. Microwave for 10-12 minutes, until it can be pierced with a fork. Once it's cool enough to handle, take out the flesh and put it in a bowl. While the squash cooks, in a saucepan, sauté the onion and garlic, covered, over low heat, until the onions are translucent. Add the chopped tomatoes and spinach and cook, covered, until the spinach has wilted. Season with salt and add to the squash.
Lightly moist a tortilla with water and place some of the filling in the middle. Put some cheese on top. Roll it up and close it like little packets and place in an oven dish. Repeat with the rest of the tortillas and pour some of the Mexican sauce on top. Cook at 350F for 30 minutes. Serve with a some extra Mexican sauce.
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