I have already written about this great recipe on this blog, but as it is turning cool here in Alabama, my thoughts again turn to this yummy and easy dessert. I was especially thinking about it after reading about apple recipes over at the blog Life as Mom – and her call for apple recipes. I hope that you enjoy the recipe!
Vegan Enchilada Casserole May 18, 2007
Lunch is a tricky thing for me. I love cheese, it just doesn’t love me. I have to eat lots of fiber, so eat only a small amount of meat. So, what’s a hungry girl without lunch to do? All to often, it’s the grocery store at 8am looking for lunch. Amy’s frozen dinners are yummy, on my wonderful diet and it tastes pretty good, too.
But, buying pre-made meals is not cheap, and really, how hard is it to make what I buy from Amy? I mean, I love Amy, but I can cook, too. So, after a failed recipe search on line, I concocted my own version… Now, the only trick – actually cooking.
Vegan Enchilada Casserole
3 c shredded soy cheese
18 corn tortillas
3 c cooked white rice
2-20 oz cans enchilada sauce
12 oz package ground meat substitute (many brands, this is just one of them)
15 oz can vegetarian re-fried beans
15 oz can corn – drained
15 oz can black beans – rinsed and drained
15 oz can diced tomatoes
1 large onion, chopped
1 red pepper, chopped
1-2 jalapeno peppers, minced
1 T. oregano
1 t. cumin
1 t. chili powder
In skillet, saute onion and peppers in olive oil until the onion starts to wilt. Add the fake meat, diced tomatoes and spices. Cook until onion is translucent. Add drained corn and beans. Set aside.
In a 9×13 baking pan, pour enough enchilada sauce so that the bottom is coated. Place corn tortillas over the bottom, about 6 total. You can add more if you like. On top of tortillas, layer 1/2 of the cooked rice, 1/2 meat mixture, 1/3 soy cheese. Pour more enchilada sauce over the top. Add another layer of tortillas. Repeat filling, adding the re-fried beans. Top with more sauce, tortillas and end with the rest of the sauce and a coating of soy cheese.
Bake at 350 degrees F for 45 minutes.
Mashed Potato Salmon Patties April 17, 2007
“So, what do you want for dinner?”
“I don’t know, what do you have?” he replied while standing in the kitchen and I was sitting in the living room.
“What’s left in the fridge?”
“Mashed potatoes and some rice from yesterday.”
“OK, I have an idea…” Almost always a scary thought, I tend to be one of those odd cooks who sometimes uses recipes but often only as a suggestion (except for baking, baking requires recipes).
Below is a combination of what came out of the fridge and the pantry and hay, while maybe not what you would have thought up to make out what we had, it actually turned out really tasty. Best of all, it stretched the ingredients into enough servings for 2 adults for 3 meals.
Mashed Potato Salmon Patties
1 16 oz can salmon
3 c. mashed potatoes (I used the instant kind)
1 c. cooked white rice (though feel free to sub in rice of your choice, or leave it out entirely)
1 T. Chipotle Tabasco sauce
1 T. Mrs. Dash Southwest Chipotle
2 inches ginger – minced fine
1/2 c. cilantro – finely chopped
2 T. lemon juice
2 c. bread crumbs
Drain salmon juice into dog food bowl. Dumb meat into dish and separate out icky skin and place skin into dog bowl. Leave in bones in the salmon, unless husband is near and will notice (in which case, feed those to the dog, too) and mash salmon and bones well.
Add mashed potatoes, rice, eggs and seasonings. Mix well. At this point, it should be a rather homogeneous mix of goo…
Add bread crumbs until you are able to make a patty that holds together without leaving a big sticky mess on your hands. Make it the size of a small hamburger, about 1/2 inch thick.
Heat olive oil in skillet (I used a non-stick skillet) and fry patties until golden brown on both sides, adding olive oil as needed. Serve with veggie of your choice. Enjoy!
Apple Pudding March 27, 2007
Apple pudding and vanilla ice cream… reminds me of fall on the farm, hay bales and the nip of frost in the air. Wait a minute… apple pudding? What about apple pie?
Apple pie is truely a yummy treat. But, it involves making a pie crust, which has loads of fat in it and is a pain to make. I don’t mind making them, but they’re not the “Hay, I have apples going soft, let’s make something up real fast” kind of dessert. But apple pudding – now that is an apple-icious yumminess of a much easier nature.
I found this recipe in a 1940’s era Workbasket magazine a few years ago. I don’t remember which issue or which year for sure, but I do remember looking through and reading the recipes (and being yucked out by most of them) and then seeing this gem. Pudding though? I mean, how am I going to make apples into the consistency of vanilla pudding without making apple sauce first? As the base ingredients sounded good, I gave it a go and rediscovered the wonders of the old-fashioned pudding. Of course, I added to it a bit, a few more spices, maybe some additional blueberries or other fruit – but the base is the same in all its pudding goodness.
A near cobbler-like texture with the flavor of a pie, it combined all of things I love most about pudding and left out the things that I dislike. First, it’s just good. Then, the texture is doughy without being heavy, has no added fats as it completely lacks any crust and has no milk – a big bonus for me (loverly lactose issues…). Hubby loves it so much that he has decided that it is a breakfast food and whatever I do make, doesn’t last long.
2/3 c. sugar
1/3 c. flour
1/2 t. baking powder
1/8 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 c. chopped nuts (I use pecans)
1 egg – beaten well
1 t. vanilla
2 c grated apples (I core and leave the peel on, then give it a whirl in my mini-processor)
Mix dry ingredients. Stir in nuts to coat. Add wet ingredients. Place in to a buttered 1 1/2 quart casserole dish (without the lid). Bake at 375 F for 30 minutes or until knife placed into center comes out clean and the edges are golden and starting to pull away from the dish.
Note: I have successfully added 1 cup of frozen blueberries to the apples (3 c. fruit total) and it has come out extra yummy. I would imagine that other fruit that complements apples would work as well. Enjoy!