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.
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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.

Cheese, Mushroom, and Potato Pasties

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Servings: 4  –  Total time: 35 minutes

Ingredients

  • Pillsbury crescents
  • 1 potato, cubed
  • 1 onion, diced
  • 6 oz baby portobello mushrooms
  • 1 teaspoon mustard powder
  • 1 cup grated cheddar cheese

Directions

  1. Preheat oven to 375° F.
  2. On a baking sheet, roll out Pillsbury crescents dough. Cut the dough into 4 rectangular sections.
  3. Heat a large nonstick skillet to medium-high heat. Sauté onion, mushrooms, and potato for 10 minutes. Add mustard powder. Mix in cheddar cheese and stir until cheese is melted.
  4. Divide onion, mushroom, and potato mixture onto one side of the rectangular dough sections. Fold dough over top of the mixture and press sides together. Bake for 13 minutes.

Adapted from Lavender and Lovage.

Southwestern Quinoa

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Ingredients

  • 2 garlic cloves, minced
  • 1 onion, chopped
  • 1 bell pepper, diced
  • 1 tablespoon olive oil
  • 1 can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 2 cups quinoa
  • 1 teaspoon cumin
  • 1 cup shredded Mexican cheese
  • green onions, chopped
  • sour cream

Directions

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic, onion, and bell pepper and cook for 10 minutes. 
  2. In a large saucepan, combine quinoa, broth, beans, tomato, and the sautéed garlic, onion, and bell pepper. Add cumin and bring to a boil. Redue heat to medium and cover. Allow to simmer for about 20 minutes or until liquid is absorbed.
  3. Top with cheese and green onions. Serve with sour cream.

Adapted from Pinch of Yum.

Cashew Mushroom and Broccoli

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Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup kikkoman teriyaki sauce
  • 1 tablespoon cornstarch
  • 1 + 1/2 tablespoon brown sugar
  • 1 garlic clove, minced
  • 2 cups broccoli florets
  • 8 ounces baby portobello mushrooms, sliced
  • 1 onion, chopped
  • green onions, chopped
  • 3/4 cup cashews
  • 4 cups cooked rice

Directions

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and saute for 1 minute. Add broccoli, onion, and mushrooms and saute until tender.
  2. In a small bowl, combine teriyaki sauce, brown sugar, and cornstarch.
  3. Add teriyaki sauce mixture to veggies and cook for another 1 to 2 minutes.
  4. Remove from heat and stir in cashews and green onions.
  5. Serve over cooked rice.

Pierogies with Sautéed Onion and Peas

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Servings: 4  Total time: 30 minutes

Ingredients

  • 1 package frozen pierogies
  • 1 onion, sliced
  • 3 cups frozen peas
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

  1. Cook pierogies according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, sugar, and thyme and cook for 5 minutes. Add peas, salt, and black pepper and continue to cook for another 5 minutes.

Adapted from MyRecipes.com.