The other day we did some heavier shopping than normal at the cheap (and far away) grocery store. Normally my shopping is just what I feel up to carrying down the block, but we came home with several bags of fresh vegetables only find we had no room in the fridge.
I spent an hour going through moldy tupperwares and forgotten ends of cheese and came to the conclusion that I have to get better at using up my leftovers.
So the next day I took the few things that passed the no-fuzz test. Some enchilada sauce, the last of my pile of tortillas, some black beans I'd cooked with a little onion and some of my chipotle in adobo, the other half of my acorn squash and some steamed kale (though the chard filling from last post would have been delicious here, the few leftovers were devoured as lunch the following day). I added cheese (so I use it up before I forget it) and ended up with a very satisfying, easy enchilada casserole.
Enchilada Casserole (Made Entirely Out of Non-Fuzzy Leftovers)
Spread about 1/2 cup of enchilada sauce* over the bottom of a greased 8x8 pan. Break two tortillas and cover as much of the bottom as you can. Sprinkle with half the beans, half the kale (I added a bit of garlic and chili powder to mine), half the squash (sliced and peeled) and a handful of grated monterey jack cheese. Break another two tortillas and follow with the other half of the beans, kale and squash, along with another handful of cheese. Break another two tortillas on top of that and pour on the rest of your sauce. Then sprinkle with a little more cheese and put it in a 350 degree oven until its hot, bubbly and the tortillas are a bit squishy (that's how I like them at least). It should be about 15 minutes.
You can freshen everything up by adding some lime juice and/or fresh cilantro after it comes out of the oven. Sour cream is always nice as well.
*My enchilada sauce is just a 1/4 of an onion (diced fine) sauteed in a little oil. To that you add 3-4 crushed garlic cloves and 1/2 a seeded chipotle from a can of chipotles in adobo** and cook just until you can smell everything. Add a 15 oz can of tomato sauce, 1 cup water and a tablespoon of cocoa powder along with a teaspoon of the adobo sauce. Sometimes I add a little pinch of sugar and I'm sure I'd add cumin if I had any, but that should give you a nice jumping off point. You can add more heat from there, but it'll sneak up on you, so start slow.
** A note on the chipotles: Just because they are packed in sauce it does not mean you don't need to be careful while handling them. Wash your hands thoroughly after dealing with them and avoid touching your face until you're sure you are clean and pepper free.
I mention this because I made the mistake of scratching my ear after only rinsing off my hands. It'll start out as a gentle warming and get more and more intense until you just can't stand it.
Luckily (or unfortunately) I've done this on another occasion so I know that a cotton swab dipped in a little milk will kill the flame, but its seriously embarrassing to have to explain why you're making dinner with a q-tip in your ear...for a second time...so I suggest just being careful.
Sunday, February 15, 2009
Wednesday, February 4, 2009
A bit of dinner therapy
My mom has always said that you should make bread when you're angry because you can get all your aggression out while kneading the dough. Tonight I found out that there are lots of ways to take out aggression.
I had a conversation this afternoon that made me want to tear my hair out. My friend asked me four times if I was okay ("Because you really sound like you're down") before concluding that I was mad at her. That I could have dealt with, but the pity that went along with it was too much.
I got off the phone feeling all twitchy. I needed do be doing something. Something that wouldn't let me think. So after a bit of Wii Fit boxing (seemed like a good remedy), I decided I needed some cooking therapy.
I decided that some chard and squash enchiladas sounded like a great way to use up my acorn squash, my plethora of corn tortillas and all that frustration.
After banging a squash on the counter to cut it, smashing 6 cloves of garlic to smithereens, hacking some chard into ribbons and letting the onion be an excuse for leaking a few tears I was feeling much better. (There was also an incident with mishandled peppers, but I'll tell that story with a later recipe) My troubles melted away into the smell of cooking onions.
The only problem left now was a dirty pan from last night's dinner.
So my enchiladas became tacos. And tonight's dish was born.
Chard and Acorn Squash Soft Tacos
1/2 small acorn squash *
1/2 medium onion
Sprinkle of sugar
4 cloves of garlic (squished like crazy)*
1/2-1 chipotle, chopped and squished into a paste (the kind that was stored in adobo sauce)*
1/2 lb. chard (washed, stems cut out and leaves hacked into lovely ribbons)*
4-6 corn tortillas
Enchilada sauce (recipe to come later) or taco sauce
Sour Cream
Put the acorn squash cut side down on a greased sheet pan and cook it in a 350 degree oven until its squishy enough for a knife to pass through easily (and not just because its a super sharp knife that could cut through a boot without loosing its edge). I'm gonna say this takes 20 minutes, but I can't exactly say I was paying attention.
Let the squash cool a bit and then peel off the skin and dice as small as you feel you need to (mine were kinda big chunks because it was still really hot)
Film a large saucepan or high-sided skillet with a little oil and place over medium heat. Add the onions, a little salt and that sprinkle of sugar. Cook the onions slowly until the onions get a nice golden color (not browned, no crunchy bits--you want the onions soft and caramelized).
Add the garlic and chipotle and cook for a minute, then add the damp chard. Stir. Cook until the chard has wilted and softened to a texture you actually want to eat.
Add the squash chunks and stir everything around.
Taste to make sure its spicy enough/salty enough/delicious enough for your tastes.
To serve, put a large spoonful of the chard/squash mixture on a warmed corn tortilla, drizzle on some sauce and a dollop of sour cream.
*Feel free to use the food prep time as time to get out all your aggressions.
I had a conversation this afternoon that made me want to tear my hair out. My friend asked me four times if I was okay ("Because you really sound like you're down") before concluding that I was mad at her. That I could have dealt with, but the pity that went along with it was too much.
I got off the phone feeling all twitchy. I needed do be doing something. Something that wouldn't let me think. So after a bit of Wii Fit boxing (seemed like a good remedy), I decided I needed some cooking therapy.
I decided that some chard and squash enchiladas sounded like a great way to use up my acorn squash, my plethora of corn tortillas and all that frustration.
After banging a squash on the counter to cut it, smashing 6 cloves of garlic to smithereens, hacking some chard into ribbons and letting the onion be an excuse for leaking a few tears I was feeling much better. (There was also an incident with mishandled peppers, but I'll tell that story with a later recipe) My troubles melted away into the smell of cooking onions.
The only problem left now was a dirty pan from last night's dinner.
So my enchiladas became tacos. And tonight's dish was born.
Chard and Acorn Squash Soft Tacos
1/2 small acorn squash *
1/2 medium onion
Sprinkle of sugar
4 cloves of garlic (squished like crazy)*
1/2-1 chipotle, chopped and squished into a paste (the kind that was stored in adobo sauce)*
1/2 lb. chard (washed, stems cut out and leaves hacked into lovely ribbons)*
4-6 corn tortillas
Enchilada sauce (recipe to come later) or taco sauce
Sour Cream
Put the acorn squash cut side down on a greased sheet pan and cook it in a 350 degree oven until its squishy enough for a knife to pass through easily (and not just because its a super sharp knife that could cut through a boot without loosing its edge). I'm gonna say this takes 20 minutes, but I can't exactly say I was paying attention.
Let the squash cool a bit and then peel off the skin and dice as small as you feel you need to (mine were kinda big chunks because it was still really hot)
Film a large saucepan or high-sided skillet with a little oil and place over medium heat. Add the onions, a little salt and that sprinkle of sugar. Cook the onions slowly until the onions get a nice golden color (not browned, no crunchy bits--you want the onions soft and caramelized).
Add the garlic and chipotle and cook for a minute, then add the damp chard. Stir. Cook until the chard has wilted and softened to a texture you actually want to eat.
Add the squash chunks and stir everything around.
Taste to make sure its spicy enough/salty enough/delicious enough for your tastes.
To serve, put a large spoonful of the chard/squash mixture on a warmed corn tortilla, drizzle on some sauce and a dollop of sour cream.
*Feel free to use the food prep time as time to get out all your aggressions.
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