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Whole Lotta-chilada- Butternut Squash, Black Bean and Roasted Corn Enchiladas
Cravings. That annoying little reminder that your body is longing for a particular food, drink or taste. Currently, I’ve been craving deep dish pizza and Mexican food.
Being that I don’t have the cooking vessel to create the ultimate deep dish pizza, last night I satisfied my need for south of the border flavors.
What You Need:6 Corn Tortillas
1 Cup Butternut Squash, small dice
1 Cup Black Beans, drained and rinsed
1 Cup Onion, chopped
1 Tbs. Taco Seasoning
1/2 Cup Roasted Corn
1 Cup Enchilada Sauce, store bought
1/2 Cup Shredded Cheese
Salt, as needed
1 Tbs. Olive Oil
Heat oven to 400 degrees
1. Heat medium pan over medium heat. Once pan is hot, add olive oil and chopped onions. Saute until translucent and add squash. Cover pan to help cook the squash, stirring every few minutes.
2. Add black beans, corn and taco seasoning (add salt if needed.) Taste squash for readiness. Once cooked through, remove from heat and set aside.
3. Prepare to fill the tortillas by heating tortillas in the microwave for 10 seconds (helps keep them from tearing when you roll them.) Spoon about 2 Tbs. of filling onto one side of the tortilla. Sprinkle with cheese then place the enchilada seamside down in a greased casserole dish. Repeat for all enchiladas.
4. Pour enchilada sauce over rolled tortillas and sprinkle with cheese and excess filling if you have. Bake for 15 minutes. Serve with shredded lettuce, homemade guacamole and sour cream!
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“Wakey Wakey Eggplant Bakey”- Baked Eggplant Parmesan
You know how people always ask you, “What’s your favorite food?” For the longest time growing up, my immediate answer was “eggplant parmesean.” What could be better than fried eggplant, smothered in cheese and doused with tangy tomato sauce? Then I realized that there is not one healthy thing about this favorite dish of mine.
So the next best thing was to recreate my all time favorite, but with a Delish Your Dish twist.
What You Need:
1 Medium Eggplant, sliced into 1/4” rounds
Kosher Salt
1 Cup Whole Wheat Bread Crumbs
2 Tbs. Rosemary, finely chopped
Garlic Salt/Pepper, to taste
Tomato Sauce, to garnish
Basil
Cheese, optional
1 Large Egg White, or more if needed
Set oven to 425 degrees, convection and set a grease cookie sheet aside
1. In a colander, sprinkle eggplant slices with kosher salt to help extract the extra moisture. Let sit for about 15 minutes, then pat dry with a paper towel. Set aside.
2. Then, in a shallow dish, combine the bread crumbs, garlic salt, pepper and chopped rosemary. Crack 1-2 egg whites in a separate shallow dish.
3. Dip the eggplant slices into the egg white, allow extra egg to drip off, then dredge the eggplant in the bread crumbs. Place breaded rounds onto the greased cookie sheet.
4. Place filled cookie sheet in the oven for about 20 minutes. Checking every so often to prevent burning. Rotate tray as needed to ensure an even bake on the eggplant.
5. Remove from oven and plate with tomato sauce, basil and cheese.
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Delish Detector!- Tate’s Bake Shop Valentine Giveaway
As the saying goes, well, at least in my book, the way to someone’s heart is through their stomach, and for this Valentine’s Day, I’ve got the perfect gift for you.
For your cookie enthusiast sweetheart, Tate’s has created the Cookie Cube Tower and Baking for Friends cookbook gift set. If your loved one aspires to bake like Kathleen King, owner and founder of Tate’s Bake Shop, and likes to indulge in some of the best crispy chocolate chip cookies, then your search the best Valentines gift is over.
You can purchase the Valentine’s combo on Tate’s Bake Shop website and save an additional 20% off any web store purchase using the code BLOG213 at checkout.
Feeling lucky?! Enter for a chance to win!
1 lucky winner will receive:
Tate’s Bake Shop Cookie Cube Tower (3 boxes of delicious Tate’s cookies) and the Baking For Friends cookbook!
Rules and Entry:
1. Like the Tate’s Bake Shop Valentine’s Giveaway Post and comment with your ideal Valentine’s date.
2. Follow @delishyourdish on Twitter and Instagram
3. Email your contact information to delishyourdish@gmail.com
4. Entries must be received no later than 12am PST Sunday February 10, 2013. Winner will be drawn at random and emailed directly Monday Feb. 11, 2013.
(Note: Winner must reside in the United States)
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“Janah Dreams of Sushi”- Homemade Vegetable Sushi
If you haven’t taken the time to watch the documentary, Jiro Dreams of Sushi, please do yourself a favor and bump it up to the top of your queue.
The film documents the worlds greatest sushi chef, 85-year-old, Jiro Ono. His discipline, passion and love of his work is truly an inspiration.
So, in honor of Jiro Ono, I practiced my sushi skills while I watched the movie.
“In order to make delicious food, you must eat delicious food. The quality of ingredients is important, but you need to develop a palate capable of discerning good and bad. Without good taste, you can’t make good food. If your sense of taste is lower than that of the customers, how will you impress them?” - Jiro Ono
What You Need:
5-6 Sheets Roasted Seaweed or Soy Paper Wrappers
Cooked Sushi Rice (I followed Alton Brown’s easy recipe)
1 Avocado, sliced thin
1/2 Cup Daikon Sprouts
1/4 Cup Red Pepper, sliced thin
1 Cucumber, sliced into thin strips
8 oz Extra-Firm Tofu, sliced into strips
1/4 Cup Carrots, shredded
10 Asparagus Spears, blanched
Sushi Mat, covered in plastic wrap for easy clean-up
Toasted Sesame Seeds
Ginger/Wasabi, optional
1. Place the nori sheet down on the sushi mat. Wet your hands, shake off excess water and grab a small handful of sushi rice. Leaving a small edge on the bottom of the nori, begin to spread the rice (wetting hands a little to keep rice from sticking to your hands.
2. Spread the rice into about a 3 inch wide strip on the seaweed. Sprinkle with toasted sesame seeds. If you wish to have rice on the outside, carefully flip the nori sheet over and fill the vegetables inside. Or, if you wish to have rice inside, begin to add in your vegetables of choice.
3. Carefully use the sushi mat to help roll the sushi. Firmly grip the sushi mat around the roll. Continue to roll the sushi into the desired shape. Grip again to ensure it has sealed.
4. Using a sharp knife, gently slice the roll into about 6-8 pieces. Cleaning your knife in between each cut.
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“Lentil Curry in a Hurry”- Quick Red Lentil Curry Soup with Coconut Milk Drizzle
The beauty of having a Trader Joe’s, well three TJ’s locations within walking distance to my apartment is that I have access to quick-fix ingredients that can easily be transformed into a hearty meal.
While at TJ’s this week, I grabbed their ready-made mire poix and a bag of their red lentils and figured I’d make something up while I was in the kitchen. After taking a glance around my pantry and fridge, I was able to concoct this flavorful soup!
What You Need:
2 Tbs. Olive Oil
1 1/4 Cup Red Lentils, picked through for stones and rinsed
4 Cups of Mire Poix (mixture of carrots, celery, onion, chopped)
1 Cup Sliced Cherry Tomatoes
5 1/2 Cups Water
1 1/2 Tbs. Red Curry Paste
Salt to taste
Coconut Milk, optional
Cilantro, optional
1. Set a large pot over medium heat, add olive oil. Toss in the mire poix and saute until the onions become translucent. Add a big pinch of salt.
2. Add in the lentils and stir to coat the lentils in the olive oil and vegetable mixture. Pour in the 5 1/2 cups of water and cherry tomatoes. Bring to a boil then reduce to a simmer for 25 minutes.
3. Stir the pot occasionally to help break down the lentils and keep the bottom from sticking. Spoon a little broth into a small bowl with the curry paste, stir and pour curry mixture into the pot. Stir to combine. Taste for seasoning. If the soup seems a little watery, continue to let it simmer until it reduces to your liking.
4. Before serving, add chopped cilantro and a drizzle of coconut milk on top of each serving.
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Delish Detector!- Meatless Monday with Spork Foods at Susan Feniger’s Street
Thanks to the Jenny and Heather, the faces behind Spork Foods, and their collaboration with Chefs Susan Feniger and Kajsa Alger, I’ve spent my day thinking about last nights mash-up menu for Meatless Monday.This creative team cooked up a dishes that quite literally had me licking my plate clean. The entire meal was incredible, but some highlights were the Beer Battered Avocado Tacos paired with Street’s Tequila Tamarindo cocktail. Then the menu moved us from “south of the border,” to the ocean with the Tofu + Hearts of Palm Crab Cakes with Remoulade. Bringing up the rear, was a Personal Pot Pie with a Fluffy Biscuit Top. Finally, to seal the deal for this mashup menu was the Spiced Donut with Chocolate. Sauce.
If you missed Meatless Monday this week, have no fear, Street hosts Meatless Mondays each week with an ever-changing theme. Also, the Spork Foods ladies host local cooking classes for those looking to brush up on their vegan cooking skills.
I look forward to seeing some of you at Street or at a Spork Foods Class!
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Delish Detector!- WIN $500- Manischewitz Chanukah House Decorating Contest
Manischewitz is hosting a Chanukah House decorating contest on Facebook, with a $500 cash grand prize. With only a few days left of this holiday, make sure you grab your kit soon and get decorating.
Grab your family, grab your Chanukah House Decorating Kit and get-a-buildin’! During your festival of lights, why not put your decorating skills in full gear and construct the most delish house. The kit comes with everything you’ll need from sprinkles and cookies, to multicolored frostings, the only thing you provide is the creativity!
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Delish Detector!- Stacked® “Wine in a glass of its own”. Can’t wait to pair a delish dish to a glass!
Looks like Delish Your Dish is finally up to speed and part of Instagram! Trying out the new account by taking a snapshot of these beauties. Stacked Wine is about to make my night a little more delish!
Stay tuned for recipe pairings with Stacked Wine!
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“Some Like it Hot”- Creamy Roasted Pepper and Tomato Soup with Parmesan and Sun-dried Tomato Grilled Cheese Croutons
Okay, so it seems as if summer weather is lingering around longer than I had hoped. Which in turn, has had me dreading cooking over a hot stove or kicking my oven up to 400 degrees. But, when this recipe popped into my head the other night, I couldn’t resist! I grabbed some ingredients out of the fridge that were on the verge of being trashed and transformed them into dinner.
5 Roma Tomatoes, diced
1 Can Diced Tomatoes, drained
1 Large Onion, Diced
2 Cloves Garlic, minced
1 Jar Roasted Red Peppers, drained and roughly chopped
3/4 Cup Water
Salt/Pepper, to taste
Cayenne Pepper, to taste
Oregano, to taste
Basil, to taste
2 Tbs. Olive Oil
1. Heat large pot over medium flame and add olive oil. Add diced onions and saute until translucent. Next, add the garlic and peppers and stir to combine.
2. Once the garlic is fragrant, add in the diced roma tomatoes and can of tomatoes and stir. Season with cayenne, salt, pepper, basil and oregano. Continue to stir as the flavors blend together, add about 1/2 cup of water. Let the ingredients simmer for about 10 minutes, adding water if needed.
3. Remove pot from flame and transfer into a blender/vita-mix. Puree in batches if needed, and blend until smooth and creamy. If the soup seems super thick, add a touch of water. Once blended, taste and season accordingly.
4. Just before serving, cut up grilled cheese into bite-sized croutons and serve immediately.
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“What, What with the Nuts”- Herb and Nut Stuffed Mushrooms
As the band Reel Big Fish says, “It’s not so bad being trendy..” and currently the trend is swapping ingredients to cater to dietary needs. Maybe trendy isn’t really the term to use, but chefs and cooks are constantly looking for new ways to adhere to diners’ diets.
Recently, I was asked to create a meal plan for a friend who was testing food allergies. I had to adhere to a very small list of foods that were “acceptable” for her diet. While the “challenge” seemed daunting at first (considering she could hardly eat anything), I ended up really enjoying the dishes I created. This nut-stuffed mushroom has turned out to be one of my favorite new dishes!
What You Need:
10 oz Baby Bella Mushrooms or 1 Large Portabello Mushroom, stems removed
1 Cup Raw Almonds
1 Tbs. Fresh Thyme
1 tsp. Sea Salt
Cayenne Pepper, to taste
Preheat oven to 400 degrees
1. Pulse the nuts, salt, pepper and thyme in a food processor until it resembles bread crumbs. Taste and adjust seasoning.
2. Spoon the nut mixture into the mushroom caps and place the filled cap into a small casserole dish.
3. Bake the mushroom for 15-20 minutes. Serve.
