2 red bell peppers sliced
2 yellow bell peppers sliced
1 tablespoon toasted oregano leaves
2 teaspoons hoja santa, chopped fine
Salt and black pepper
In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and potato saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces
Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven until the cheese melts.
I get four meals out of these... the enchiladas are huge.. so half on each plate with beans and rice is plenty. So, omg yummy...
Corn Soup with Roasted Red Pepper Sauce and Honey Corn Bread
My favorite corn soup recipe ever!!!
4 ears corn, kernels scraped from the cob
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon finely chopped garlic
1 tablespoon dried chipotle chili powder
1 teaspoon salt
1/2 teaspoon black pepper
6 cups vegetable stock
1 red bell pepper, roasted, peeled, seeded and diced
1 1/2 cups heavy cream
In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and vegetable stock and bring to a boil. Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
I serve it with my favorite (of course) corn bread...
1-1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten (or substitute)
2 tbs pure honey
Heat oven to 400° F. Grease 8 or 9-inch pan.
Combine dry ingredients. Stir in milk, oil, honey and egg, mixing just until dry ingredients are moistened.
Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm.