Enchiladas 2

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Servings: 4 – Total time: 40 minutes

Ingredients

  • 4 flour tortillas
  • 1 can enchilada sauce
  • 1 teaspoon cumin
  • 1 can black beans, rinsed and drained
  • 1 cup shredded Mexican cheese blend
  • 1 cup frozen corn
  • green onions, chopped
  • 1 onion, chopped
  • 1 tomato, diced
  • shredded lettuce
  • sour cream
  • cooking spray

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine black beans, corn, green onions, onion, tomato, 1/2 cup cheese, and 1/4 cup enchilada sauce. Mix well and add cumin. 
  3. Spread 1/4 of vegetable mixture onto each tortilla. Roll up each tortilla.
  4. Use cooking spray to grease a 9 x 13 inch baking dish. Place tortillas side by side in dish and cover with remaining enchilada sauce and cheese. Bake for 30 minutes. Top with lettuce, tomato, and sour cream.

Lo Mein

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Ingredients

  • 4 servings lo mein noodles
  • 1 carrot, julienned
  • 1 onion, julienned
  • 1 cup cabbage
  • 2 garlic cloves, minced
  • sliced green onions
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sugar

Directions

  1. Prepare lo mein noodles according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté garlic for 1 minute. Add carrot, onion, and cabbage. Sauté until tender.
  3. While vegetables cook, mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
  4. Mix cooked noodles, sautéed vegetables, and sauce in a large bowl.
  5. Serve and enjoy!

Adapted from Rasa Malaysia.

Mushroom Pot Pie

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 2 cloves of garlic, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter
  • Pillsbury crescents

Directions

  • Preheat oven to 375º F.
  • Melt butter in a large skillet over medium high heat. Add garlic, potato, onion, and mushrooms and cook until tender, about 5 minutes.
  • Add in frozen peas, carrots, corn, and green beans and cook for another 5 minutes.
  • Whisk in flour until lightly browned.
  • Gradually whisk in chicken broth, heavy cream and thyme and cook until thickened. Season with salt and pepper to taste.
  • Divide pot pie mixture evenly across 4 ramekins.
  • Unroll the Pillsbury crescents and separate into 4 rectangles. Top each ramekin with a rectangle of crescent dough.
  • Place ramekins in a baking dish to catch any spillover. Bake in oven for 15 minutes.

Adapted from Damn Delicious.

Ramen

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Servings: 4  –  Total time: 30 minutes

Ingredients

  • 4 servings ramen noodles
  • 4-5 tablespoons shiro miso paste, to taste
  • 1-2 tablespoons soy sauce, to taste
  • 6-8 cups chicken broth
  • 4 eggs, hard boiled
  • spinach, blanched
  • 1  cup corn, cooked
  • green onions

Directions

  1. Prepare ramen noodles according to package directions.
  2. Divide noodles, eggs, spinach, corn, and green onions among 4 bowls.
  3. Add chicken broth and soy sauce to a large pot and bring to a boil. Turn heat to low and add miso paste. Stir until miso paste is dissolved into broth. Pour broth over noodles.

Adapted from Steamy Kitchen.

Asparagus, Mushroom, and Potato Crepes

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Servings: 4 – Total time: 40 minutes

Ingredients

  • 1 + 1/2 cups bisquick mix
  • 1 cup milk
  • 2 eggs
  • 1 potato, diced
  • 1/2 lb of asparagus, cut into 1 inch pieces
  • 1 cup baby portobello mushrooms
  • 1 potato, cubed
  • 1 cup mozzarella cheese
  • salt
  • black pepper

Directions

  1. Heat a large skillet over medium heat. Coat pan with cooking spray or oil. While skillets heats, mix together bisquick mix, milk, and eggs in a bowl.
  2. Measure approximately 1/4 cup of batter, and pour onto hot skillet. Rotate the skillet until the batter covers the bottom. Cook batter for around 4 to 5 minutes, or until the bottom is slightly browned. Flip and cook the other side for another 4 to 5 minutes. Repeat until you have 8 crepes.
  3. Keep the skillet on the burner, increase heat to medium-high, and add olive oil. Add mushrooms, potato, and asparagus to skillet and sauté until tender. Turn heat down to low and mix in cheese, allowing it to melt. Season with salt and black pepper.
  4. Evenly divide mushroom, potato, and spinach mixture across the prepared crepes. Fold the crepes over the filling and serve.

Adapted from World of Crepes.

Cider Donuts

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Ingredients

  • 1 + 1/2 cups apple cider
  • 1/2 cup granulated sugar
  • 3 + 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons butter, at room temperature
  • 2 eggs
  • 1/2 cup buttermilk

Directions

  1. Preheat oven to 350 °F.
  2. In a small saucepan, boil the apple cider until it is reduced to 1/2 cup.
  3. In a large mixing bowl, beat together the butter and the sugar. Add in the eggs and mix well.
  4. Stir in the buttermilk and reduced cider.
  5. In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, salt and the nutmeg.
  6. Mix the dry ingredients in with the wet ingredients.
  7. Spray a donut pan with cooking spray. Spoon the batter into the each mold until they are about 3/4 of the way full. Bake for 10-12 minutes or until a toothpick inserted comes out clean.

Adapted from Eat. Drink. Love.

Okonomiyaki

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 + 1/3 cups dashi or chicken stock
  • 4 eggs
  • 8 cups finely chopped cabbage
  • green onions, chopped
  • 2 tablespoons vegetable oil
  • mayonnaise
  • sesame seeds
  • tonkatsu sauce:
    • 1/3 cup ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon mirin or cooking sake
    • 1 tablespoon sugar
    • 1 teaspoon dijon mustard
    • 1/4 teaspoon garlic powder

Directions

  1. To make sauce, stir together ketchup, Worcestershire sauce, soy sauce, mirin or sake, sugar, mustard, and garlic powder. For a thick consistency, mix in a blender.
  2. In a large bowl, mix together flour, dashi or stock, and eggs. Add chopped cabbage and mix into the batter.
  3. Heat vegetable oil in a large non-stick skillet over medium high heat. Add 1/4 of the batter (a bit more than 1 cup) to the pan and flatten the batter with a spatula. Cook until underside is browned, about 4 minutes. Gently flip the pancake and cook until it is cooked through, about 5 more minutes. Repeat for remaining pancakes.
  4. Serve with mayonnaise, sauce, sesame seeds, and green onions.

Adapted from Serious Eats.