September 2009 Hits & Misses!

[drewberry4]

When I started typing this, DH said, "Ugh, it's the 1st already?!" Yep! October! Welcome to fall

Excellent
Praline Apple Bread - BH&G / CLBB (hAndyman)
Best Cornbread In The World - CLBB (jilliniowa)
Curried Sweet Potato and Cheddar Pizza with Pickled Red Onions - CLBB / Vegetarian Planet
Couscous with Chickpeas, Tomatoes, and Edamame - CL 3/03
Chipotle Mashed Sweet Potatoes - CL 10/02
Raspberry-Rhubarb Pie - CL 6/09

Very Good, Would Make Again
Mushroom & Poblano Tostadas - Real Simple, 7/09
Green Pizza - EW, Sept./Oct. 2009
Barley, Black Bean, And Corn Burritos - Cooking Light Slowcooker Cookbook (via online)
Ginger Tea - BH&G 2/09
Banana-Cinnamon Waffles - CL 5/05
BLT with Avocado Spread - Self, 2/04
Sweet Potato Risotto - Real Simple, 11/08
Pan-Seared Shrimp Po'Boys - CL 7/09
Lemon-Mascarpone Filled Pancakes - Williams-Sonoma
Double Chocolate Bakeshop Muffins - Small Batch Baking
Marilyn's Greek Salad - a former classmate

Good, But Would Not Make Again
Double Chocolate Soufflés with Warm Fudge Sauce - CL 4/06
Truffled Wild Mushrooms over Whipped White Beans - Vegetarian Times, 4/07
Cowboy Cream of Jalapeno Soup - CLBB (Canice)
Herbed Garlic Bread - MSL
Monster Cookies - Penzey's One
Soft Shrimp Tacos with Tropical Salsa - CL 4/00
Tortellini Veggie Fest - Vegetarian Times

Not For Us
Cocoa Slices - CL 12/07 (Cook's error? I don't know but they were awful!)

T&T
Cheesy Broccoli Potato Soup - 3aday.org
Tomato Sandwich with Lemony-Feta Spread - CLBB (RebelYell18)
Sweet Potato Ravioli with Lemon-Sage Brown Butter Sauce - CL 10/07
Baked Potato Soup - CL (OUR FAVORITE)
Potato-Leek Gratin - CL 9/07
Rice & Peas (Risi e Bisi) - CL 1/08
Vegetarian Pad Thai - Gourmet 12/07

[drewberry4]

OK so by "October" I meant "September." Oops!!!!!! Could one of the moderators change that in the title?

[amyvn]

This list reminds me how much I was away this month, although it's also short because I just haven't been cooking from recipes much, with all of the great summer produce.

Amy

Excellent
Grilled Eggplant Salad with Thai Flavors – Jack Bishop (Vegetables Every Day)
Cedar Plank Salmon – Bobby Flay (Cooking Network website)
Garlicky Chard, Asian style – Jack Bishop (Vegetables Every Day)

Very Good
Wheat Berry Salad with Wild Rice and Orzo – CLBB (sorry, I don’t have a note on who posted this)
Braised Sesame Noodles – mediterrasian.com (I subbed roasted peanut oil for the sesame oil, and tofu for the chicken)
Sopa Tarasca – CLBB (posted by lt2jr)
Everyday Fruit Muffins – Beth Hensperger (Bread for Breakfast)

Good
White Chicken Chili with Hominy – Joe’s blog
Drunken Beans – RG blog

T&T
Alfred Portale’s marinated tomatoes
Indonesian Peanut Noodles – mediterrasian.com
Penne with Pea Pesto - Gourmet
Sesame Noodles - The 5-Ingredient Vegetarian Cookbook

[shoezoo]

I didn't cook much in Sept. either. It was unusually nice weather wise. Fall has arrived with October.
Very Good
Pioneer Woman blog-Quesadillas de Camarone
Everyday Italian-Citrus Rice Salad
Good
Pioneer Woman blog-Pam Anderson's Caeser Salad
Crescent City Cooking Blog-Salmon w/Martini Sauce
BC-Back to Basics-Fresh cream of tomato soup
Pioneer Woman Blog-Rosemary Onion Rolls
So-So
In the Kitchen with Anna-Choc. Almond Toffee Bars

[tholbrook]

This Month's Hits!
Chicken, Red Grape, and Pesto Pizza (adapted from CL September 2009)
Fuji Apple Spice Cake with Cream Cheese Frosting (Bon Appétit, October 2009)
Green Lentils with Cilantro and Mint (Madhur Jaffrey, Quick and Easy Indian Cooking) - made this twice already

Excellent to Very Good
Apple Crisp with Macadamia Nuts (CL January 1995)
Butter Paneer Masala (blog: Closet Cooking)
Cilantro Pesto (CLBB, Canice)
Eggplant Focaccia (blog: HealthyinMN)
Greek Salad (CLBB, Pony)
Lemon Pesto (CLBB, Canice)
Pumpkin Chocolate Chip Cookies (CLBB, valchemist)
Pumpkin-Praline Muffins (CLBB, gertdog)
Roasted Butternut Squash, Rosemary, and Garlic Lasagne (Gourmet, December 1995)
Scallion-Goat Cheese Muffins (CLBB, NewMrsG)
Spinach and Ricotta-Stuffed Shells (CL October 2007)

Good to Very Good (would repeat)
Cheese Pie with Peppers (CL October 2006)
Chicken Chili with Pesto (adapted from CLBB, Canice)
Chocolate Zucchini Bread (blog: Closet Cooking)
Greek Zucchini Fritters (blog: Closet Cooking)
Light Whole Wheat Bread (Artisan Bread in 5 Minutes a Day / CLBB, TrishinOmaha)
Mango Coconut Rice Pudding (blog: Closet Cooking)
Mexican Millet (CLBB, Cookin4Love)
Quick and Easy Cream Biscuits (Cooks Illustrated - May 2000)
Southwestern Corn and Potato Soup (Gourmet, April 2006)
Spicy Peppercorn and Pecorino Breadsticks (CL July 2003)
Tzatziki (blog: Closet Cooking)

Good to Okay (probably would not repeat)
Apple Crumble with Golden Raisins (CL November 2002)
Fried Green Tomato Salad with Corn Salsa (CL August 2005)
Roasted Corn, Pepper, and Tomato Chowder (CL June 2009)
Sesame Noodles with Chicken and Cucumbers (adapted from CL September 2009)
Spanakopita (blog: Closet Cooking)

TNT
Butternut Squash and Ale Soup (CLBB, natasha)
Caramelized Onion and Cheese Enchiladas (Jack Bishop, AYitVK)
Lighter Refried Beans (Jack Bishop, AYitVK)
Naan (blog: Closet Cooking)

[peachesncream]

Amyvn, can you post the recipe for Everyday Fruit Muffins?

I really like Beth Hensperger's recipes, but I don't have that one.

Thanks!

[cookieee]

I missed posting in August, so this is what we cooked in August and Sept.

VERY GOOD

Peruvian Marinated Chicken - F & W May 2007
Dragon Palace Salt and Pepper Shrimp - Sun Sentinal-Jan. 1993
Whiskey Marinated Tenderloins - CL 12-08
Easy, Eggless Strawberry Ice Cream - Allrecipes.com
Mardi Gras Shrimp-CLBB-Gumbeaux
Linguine with Carrot Ribbons and Lemon-Ginger Butter BA 8-07
French Onion Burgers-B H & G "Grilling" 2005
Roasted "Cracked" Potatoes with Coriander and Red Wine-BA 9-01
Cincinnati Chili - LHJ 12-86
Key West Shrimp Boil/Key Lime Mustard Sauce-Miami Herald 7-6-95

GOOD

Caramel Shrimp Saigon Palace-Gourmet 3-95
Basmati Rice and Lentil Pilaf-CL 3-92
Chile-Ginger Barbecued Shrimp-"The Universal Kitchens" Elizabeth Rozin

T & T

Picadillo-Ground Beef Cuban Creole Style-Badia recipe booklet (27th time)
Oven-Baked Cornish Hens-Palm Beach Post 1-90 (2nd time)
Asian Lime Ribs-"Cuisine At Home" issue 34 (2nd time)
Taco's - souce unknown - (66th time)
Asian Style Turkey Burgers- Tony Danza show-"Chef Bobo" 10-12-04 (6th time)

[cookieee]

Originally Posted by drewberry4

OK so by "October" I meant "September." Oops!!!!!! Could one of the moderators change that in the title?

Oops, I think one of the moderators spelled September wrong

[colleency]

I miss participating in these threads!

Definitely make again:
Tuscan Roast Pears with Rosemary and Sage (Splendid Table's Weeknight supper newsletter) These were super-easy and tasted really good, especially with some cheddar cheese.
Ripe Tomato Stack with Pine Nuts and Mozzarella (How to Eat Supper) I've already made this twice!

Might make again:
Potato, Leek, & Fennel Soup (adapted fro Veg Times by someone here *embarrased*) This was a little bland, but it was easy to spice it up and went together quickly.
Apple-Fennel Slaw (Joe's Culinary in the Country Blog) This was a fun alternative to cole slaw when you don't want to use mayo. Tasty!
Spicy Pickles (Epicurious) I didn't let these set up long enough. When I first served them, they were way too tart. They've mellowed out very nicely.
Breadsticks (King Arthur Baking Book) Tasty with pizza seasonings, but I need to work on my breadmaking skills.
Chicken and Summer Vegetable Tostadas (Here? sorry.) These were nice. DH liked them.
Panang Tofu Curry (Epicurious) We're still getting used to eating tofu. DH said it was good, but would have been better with meat.
Quinoa Veggie Burger (Kelly Cook as posted here) Slightly bland but a great choice for a veggie burger with no beans.

Won't make again:
Blueberry Tarts (Pie & Pastry Bible)OMG! These took Waaaay too long to make for the value of the end result. My crew would have been just as happy with quick cookies.

[amyvn]

Originally Posted by peachesncream

Amyvn, can you post the recipe for Everyday Fruit Muffins?

Here you go. . . I don't think it's her absolute best recipe, but it is versatile and easy, and we enjoyed them. I made the plum variation.

Amy

Everyday Morning Fruit Muffins
- Bread for Breakfast, Beth Hensperger

1 1/2 C unbleached all-purpose flour
1/4 C whole wheat or graham flour (I used WW)
1/4 C firmly packed light or dark brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1/4 C veg oil
3/4 C cultured buttermilk
2 Tbsp sour cream or plain yogurt
1 tsp vanilla extract
2 1/2 C chopped fresh fruit (see suggestions)

Preheat the oven to 375. Grease 9 cups of a standard 2 1/4 inch muffin tin (I ended up using all 12 cups)

In a medium bowl, combine the flours, sugar, baking powder, baking soda, and salt.

In another bowl, combine the eggs, oil, buttermilk, sour cream or yogurt, and vanilla with a large spoon or dough whisk. Add to the dry ingredients, stirring just until moistened. Add the fruit to the batter, and fold in using a large rubber spatula just until the fruit is evenly distributed, no more than a few strokes, taking care not to break up the fruit.

Spoon the batter into the muffin tin, filling each prepared cut full to the rim. Fill the empty muffin cups halfway with water to prevent the pan from buckling. Bake on the center rack for 20-25 min, or until golden and tops are dry and springy, and a cake tester comes out clean. Remove the pan from the oven adn serve the muffins warm with butter.

Peach muffins: Add 2 1/2 cups peeled, stoned and chopped fresh peaches or drained, canned unsweetened peaches. I also like to add 1/2 tsp ground mace or nutmeg with the dry ingredients.

Pear muffins: Add 2 1/2 C peeled, cored, and chopped fresh firm pears. I also like to add 1 tsp ground cinnamon or cardamom with the dry ingredients.

Plum muffins: Add 2 1/2 C peeled, stoned, and chopped fresh plums. I also like to add 1/2 tsp ground cinnamon with the dry ingredients.

Raspberry muffins: Add 2 1/2 C fresh raspberries and increase the sugar to 1/2 C.

[dneilson]

Since there have been some focus on pumpkin/squash threads, am sharing recipe below by Lou Seibert Pappas (scroll down). Excellent, creamy, and perfectly spiced. Was a big hit today -- will post as a "Hit" in October's Hit's and Misses next month.

---------- FIVE STARS ----------
Snappy Gingersnaps (CI)
Ham, Chicken, Provolone & Bacon Panini w/ Red Pepper Tapanade + Garlic Aioli (my recipe)
Tart Chicken w/ Roasted Chiles, Tamarind and Coconut Milk (R.Iyer- 660 Curries) scrumptious!
Roasted Chicken Salad w/ Green Grapes & Walnuts (Sandwiches, Panini & Wraps-Ridgaway)
Caramel Espresso Buttercream (Tish Boyle-The Cake Book) outstanding!!
Maple-Pumpkin Mousse Terrine (Chattman-Icebox Cakes) subbing butternut squash, 1 Tbsp molasses
adapted Chattman's Lemon-Blueberry Trifle (Icebox Desserts) using blackberries instead
Banana-Pecan Cupcakes (M. Stewart|Cupcakes) Awesome!
WW Egg Noodles, Leeks and Chicken Legs in Creamy Mushroom Sauce (my recipe)
KAF's Applesauce Oatmeal Loaf (applecrisp from cumulus) Thanks (see below url)!
http://community.cookinglight.com/sh...68&postcount=5
Pear Butterscotch Pie x2 (Gourmet Sept 09) w/ Lebovitz' blackberry swirl ice cream below. excellent
Blackberry Swirl Ice Cream x2 (Lebovitz-The Perfect Scoop) sieved out seeds. OUTSTANDING (learned neat trick to create swirl in ice cream)
Figs, Almonds, Greens and Cabrales Cheese x2 (Goldstein-Mediterranean Fresh) Keeper!
Blackberry-Pecan Snack Cake (Chattman|Cake Keeper Cakes)
Petits Pains au Lait X2 (Hensperger|Bread For All Seasons) light, delicious, awesome!
Grilled Steak w/ Tomatoes & Scallions (EF|Martha Stewart)
No-Bake Blueberry Cheesecake (Icebox Desserts|Chattman) subbing strawberries instead
Gianduia Gelato (Gourmet|Aug 2009) OMG! subbed 1/2 cup cream for part milk (Ties for Hit of Month)
Moist Chocolate Walnut Cake (Picnics-Deseran) sub 7 oz sucanat and 2 oz honey for sugar
Pear-Anise Muffins (EW-May/June 1997) sugar reduced to 1/2 c., 1 egg, no white.
Light Rye Bread X3 (posted by NewMrsG) HIT OF MONTH
Chicken Enchiladas w/ Chili Sauce (CI - All-Time Best Recipes)
Savory Corn Griddle Cakes w/ Spiced Honey Syrup X2 (Bishop-AYIAVK) added 2 scallions (Also ties for HOM)
Pork Tenderloin & Brie Panini w/ Mango Chutney (200 Best Panini-Recipes-Collins) HIT
Kung Pao Pork (CL 1996)
---------- FOUR STARS ----------
Boursin Mashed Potatoes (BH&G: Test Kitchen Favorites) added extra minced garlic
Old Fashioned Chocolate Cake (Chickens in the Road blog) w/ espresso buttercream
Beef, Squash & Onions in Red Wine w/ Rice Pilaf (Harvest of Pumpkins & Squash|SLPappas
Curried Yellow Split-Pea Soup w/ Squash and Raisins (RFAEK-L. Sass) 4-1/2 stars
Middle Eastern Chickpea Burgers (guideposts.com) extra Tbsp red pepper, + 1 extra T. evoo
Berry Good Smoothie (Robin Glowa-Amity Observer regional newspaper)
Cornmeal Buttermilk Waffles Nesbitt (Gourmet-Jan 97) first batch stuck BADLY. They were delicious.
Chocolate Frosted Golden Cupcakes w/ Coconut (F&W|May 2008) cake only
Monte Cubano (Gourmet Sept 09)
Lemon Curd (Ice Box Desserts|Chattman) bit runny. Necessary tweaks.
Caramelized Chipotle Chicken (Gourmet|Sept 09)
Cheesy Creamed Corn w/ Cilantro (Gourmet, Sept 09)
Chicken Cutlets Veronique (BA April 2000)
Sour Cream Panna Cotta w/ Blackberry-Zinfandel Compote (CL Mar 06)
Pear Custard Bars (TOH- posted by DeeK [Thanks!]) w/ roasted pears + caramel sauce
Catskills Cubano (Panini Express|Chattman, Leader)
Classic Mac and Cheese (CI-All Time Best Recipes, pg 47)
Celtic Farmhouse Bread (Hensperger|Bread For All Seasons) makes great toast, a bit dense
Granola Revisited (L. Sass - WGEDEW) prefer my T&T best)
Mixed Fresh Fruit Panini and Cream (inspired by 200 Best Panini Recipes - Collins)
Chili-Garlic Vinaigrette (CL August 2002) posted by Bawstinn, for marinating lamb chops
Spicy Chicken Cakes w/ Horseradish Aioli (CL-July 06)
Vietnamese Chicken Sandwich w/ Carrot-Daikon Slaw (Picnics-Deseran)
Strawberry Shakedown (Robin Glowa- from our local paper)
The Lettuce Wedge (Jesse Ziff Cool-Simply Organic)
Chocolate Mousse ("recycled" leftover chocolate ice cream), topped with chopped peanuts
Broccoli w/ Cashews (Jesse Ziff Cool-Simply Organic) perferred another similar one w/ bacon
Old Fashioned Chocolate Layer Cake (CI-ATBestRecipes)
---------- THREE STARS ----------
Pork Medallions w/ Fennel & Pancetta (BH&G: Test Kitchen Favorites)
Orange-Banana Smoothie Pops (Country Living)
Potato, Leek and Cheese Soup (uh...messed it up - waste of broth)
Roast Beef, Cheddar & Red Onion Panini (200 Best Panini Recipes-Collins) good, not great
---------- TRIED AND TRUE ----------
Sauteed White Peaches w/ Cognac and Blackberry Swirl Ice cream
Spiced Pumpkin Custards (Short & Sweet-Barnard)
"Real Jello" (S. Schneider-A New Way to Cook) halved grapes, blueberries + banana
Sweet Potato and Garlic Soup (my recipe)
Frisée aux Lardons (J. Pepin-MFFMW)
Hoisin Sauce (Food to Live By|Goodman)
Various lettuces & greens, nuts, cheeses, dried and fresh fruit salads
Pepperoni Pizza (evoo, sauce, cheeses, pepperoni) on spelt crust
Thai Chicken Pizza x 2(Top Secret Restaurant Recipes|Wilbur)
Steak Teriyaki (CI-Fast & Fresh Publication)Easy and Delicious
Earthbound Farm's Famous Maple Almond Granola (Goodman-FTLB)
Tomato Salad with Parsley Vinaigrette (marthastewart.com)
Cheddar Corn Chowder x2 (Ina Garten)
Light Oat Bread x4 (Lister|allrecipes.com)
Blue Cheese Dressing over Romaine (from the hip)
Mexican Tortilla Special (Good Housekeeping- Mildred Ying, editor)
Grilled Herbed Pork Tenderoin (CL - Mar 06)
Greek Salad with Orzo and Black-Eyed Peas Gourmet|August 2008
Roasted Sweet Potato Fries (my recipe)
No-Knead Harvest Bread (KAF flyer)
Peanut Butter Pudding (Vegetarian Times Complete Ckbk)



Pumpkin Cheesecake With Gingersnap Crust
January 21, 2009


From "A Harvest of Pumpkins and Squash, Seasonal Recipes" by Lou Seibert Pappas

1 pound cream cheese, at room temperature (used half tofu, worked like a charm, result was very creamy)

3/4 cup packed light brown sugar (reduced by 1 Tbsp and added 1 Tbsp molasses)

1 1/4 cups pumpkin puree, canned or homemade OR pureed winter squash (used butternut squash puree)

3 large eggs

1/2 cup heavy whipping cream

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Gingersnap Crust

1/3 cup chopped crystallized ginger

In a large bowl using an electric mixer on medium speed, beat cream cheese and brown sugar until creamy. Add pumpkin and eggs and beat until smooth. Add whipping cream, vanilla, cinnamon, ginger and cloves and continue beating until smooth. (After countless cheesecake experiments, I've learned that adding eggs last, blending minimally (15 seconds or so) avoids "whipping" of the filling which produces creamier cheesecake. Whipping eggs ALOT results in a souffle-like texture --not for me. )Pour into pre-baked Gingersnap Crust.

Bake in a preheated 350-degree oven about 40 to 45 minutes, until just barely set. Cool. Refrigerate until well chilled, about 3 hours. To serve, sprinkle top with crystallized ginger, remove pan sides and cut into wedges. Makes 1 (9-inch) cheesecake; 12 servings.

Gingersnap Crust: In a medium bowl, mix together 1-1/2 cups crushed gingersnaps, 6 tablespoons unsalted butter, melted, and 3 tablespoons granulated sugar. Pat mixture into bottom and 1-inch up sides of a buttered 9-inch springform pan. Bake in a preheated 350-degree oven about 4 to 5 minutes, just until set and lightly darkened. Transfer pan to a wire rack and let cool.

Baked in mini-pumpkin cheesecake pans approx 15 minutes at 300F. Served with caramel sauce and toasted pecans. (Left over filling baked separately in 2 dessert dishes for breakfast).

Per serving: 375 calories; 26 g fat (15 g saturated fat; 62 percent calories from fat); 32 g carbohydrates; 125 mg cholesterol; 223 mg sodium; 6 g protein; 1 g fiber.

Dolores

[TravelingJ]

Originally Posted by dneilson

Savory Corn Griddle Cakes w/ Spiced Honey Syrup X2 (Bishop-AYIAVK) added 2 scallions (Also ties for HOM)

Can I get that recipe? Sounds great!

[Holly in KC]

My list this month:

Excellent
Crostini with Olive Tapenade, Great Italian Cooking/Stellino
Cucumber and Goat Cheese Sauce, Nourish/Canyon Ranch Excellent with Salmon
Pear Cranberry Crisp, Nourish/Canyon Ranch
Pork Batata Curry, 660 Curries/Iyer

Good/Would Repeat
Mixed Greens with Pineapple Vinaigrette, Nourish/Canyon Ranch
Yogurt Marinate Chicken in Black Peppercorn Yogurt Sauce, 660 Curries/Iyer

TNT
Canneloni with Proscuitto and Zucchini, Mediterranean Flavors/Stellino Still Fabulous!
Hearty Lasagna CL Sub Hot Italian Turkey Sausage for the Ground Beef - My go to lasagna
Peppery Beef Sandwiches, Betty Crocker Slow Cooker Recipes So easy and yummy
Garlicky Roasted Potato Salad, CL
Apple Cranberry Crisp, Fresh Every Day/Foster (sub apples for pears and dried cranberries for fresh)
Korean Style Pork Tenderloin, CL 9/02 Fabulous!
Gingered Spaghetti Squash, Foodtv.com

[helios7]

I'm always so impressed by everyone's record keeping.

Tami -

How was the BA Fuji apple cake? I had my eye on that, and then this dairy free kick came around. I'll have to wait for my CC frosting!

[wulvereen7]

I tried a good amount of recipes this month, so I'm pretty pleased with that. I'd say my favorite was probably the spinach and mushroom enchiladas.

September


Phenomenal
Tomatillo-Sauced Enchiladas with Spinach and Mushrooms – Rick Bayless, Mexican Everyday
Mushroom-Potato Crema with Roasted Poblanos – Rick Bayless, Mexican Everyday
Corn Pudding with Poblano Chiles and Monterey Jack Cheese – Jack Bishop, A Year in a Vegetarian Kitchen
Double Chocolate Coconut Cookies – Martha Stewart, Cookies
Zippy Italian Popcorn – Rachael Ray, foodnetwork.com

Very Good
Eggplant Fricassée – The Silver Spoon
Eggplant, Tomato, and Smoked Mozzarella Tart – Cooking Light, April 04
Tomato-and-Jalapeno-Sauced Enchiladas with Sour Cream and Aged Cheese – Rick Bayless, Mexican Everyday

OK
Fresh Chinese Noodles with Spicy Cabbage – Jack Bishop, A Year in a Vegetarian Kitchen
Chipotle Cheddar Chard – Eating Well, Dec 06
Coconut-Rice Pudding – Rick Bayless, Authentic Mexican
Mashed Grilled Eggplant with Potatoes, Chiles, and Tamarind - Raghavan Iyer, 660 Curries

Tried and True
Twice-Baked Sweet Potatoes with Spinach and Coconut Milk – Jack Bishop, AYIAVK
Creamy Avocado and White Bean Wrap – Eating Well, Jul/Aug 09 (x2)

[little_bopeep]

Originally Posted by tholbrook

Caramelized Onion and Cheese Enchiladas

Would you happen to have this recipe handy?

TIA!

[zackaboo]

Originally Posted by little_bopeep

Would you happen to have this recipe handy?

TIA!

Not tholbrook but I happen to have that recipe in my Mastercook...


* Exported from MasterCook *

Cheese and Caramelized Onion Enchiladas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
QUICK RED CHILE SAUCE:
1 tablespoon canola or corn oil
1 small onion -- finely chopped
4 medium garlic cloves -- minced
1 large chipotle chile in adobo sauce –- minced -- with 1 tablespoon of sauce
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1 cup canned tomato sauce
3/4 cup water
1 tablespoon fresh lime juice
salt

FILLING AND TORTILLAS:
1 tablespoon canola or corn oil
1 pound onions (about 3 medium) -- halved and thinly sliced
1/2 teaspoon sugar -- * do not increase
1/2 teaspoon salt
8 ounces Monterey Jack cheese –- shredded (about 2 cups)
1 ounce drained pickled jalapeño peppers -- finely chopped (about 1/3 cup)
1/3 cup fresh cilantro leaves -- chopped
10 6 inch corn tortillas

GARNISHES:
8 leaves Romaine lettuce –- sliced crosswise into thin strips
1 medium avocado -- halved
1 teaspoon fresh lime juice

FOR THE SAUCE: Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Add the garlic, chipotle chile, adobo sauce, chili powder, cumin, coriander and oregano and cook until very fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Reduce the heat and simmer to blend the flavors, about 5 minutes. Stir in the lime juice and adjust the seasonings, adding salt to taste. The sauce can be cooled and refrigerated in an airtight container for a day or two.

FOR THE FILLING AND TORTILLAS: Heat the oil in a medium skillet over medium-high heat until shimmering. Add the onions, sugar and salt and cook, stirring occasionally, until the onions begin to brown slightly, about 5 minutes. Reduce the heat to medium and continue to cook, stirring often, until the onions are browned deeply and very soft, about 15 minutes. Scrape the onions into a medium bowl and cool to room temperature. Add 1½ cups (6 ounces) of the cheese, the pickled jalapeños, and the cilantro to the bowl with the onions and toss to combine.

Move the oven racks to the lower-middle and the upper-middle positions and heat the oven to 300°F. Spread half of the chile sauce evenly across the bottom of a 13" x 9" glass or ceramic baking dish. Divide the tortillas among 2 large rimmed baking sheets and generously spray both sides of each tortilla with cooking spray. Bake the tortillas for 3 minutes, or until pliable to roll easily. Remove the baking sheets from the oven and increase the oven temperature to 400°F.

Arrange the tortillas on a work surface. Working with one tortilla at a time, spoon about ¼ cup of the onion filling across the center of the tortilla. Roll up the tortilla very tightly (the ends will be open) and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling. Spoon the remaining sauce over the filled tortillas, making sure the sauce coats each tortilla from end to end. Sprinkle the remaining ½ cup (2 ounces) of cheese over the filled tortillas.

Cover the baking dish with foil and place it on the upper-middle rack of the oven. Bake until the enchiladas are hot, about 20 minutes. Remove the baking dish from the oven and uncover the pan.

TO SERVE: Place the lettuce in a bowl and toss the avocado with the lime juice in a second bowl. Use a spatula to transfer the enchiladas to individual plates. Serve immediately, passing the garnishes separately at the table.


Source:
""A Year in a Vegetarian Kitchen" by Jack Bishop."


NOTES : Enchiladas may seem like a lot of work, but this weekend recipe actually comes together rather quickly because it uses so many pantry items. Don’t shortchange your guests on the garnishes. Enchiladas are very rich, and they need plenty of crisp shredded lettuce and a little creamy avocado to tame some of the heat. You can also serve them with sour cream, diced tomato, and more cilantro.

[tholbrook]

Originally Posted by helios7

I'm always so impressed by everyone's record keeping.

Tami -

How was the BA Fuji apple cake? I had my eye on that, and then this dairy free kick came around. I'll have to wait for my CC frosting!

Heather - it was really delicious! I won't lie: the cream cheese frosting is good. But in this case, it doesn't "make" the cake. Even on its own, the cake is really moist because of the applesauce.

I made a half-recipe (both the cake and frosting), so it's not quite as decadent as the original version. If you go that route, it would still be quite good with just a sprinkle of powdered sugar or even plain. Or if you have found a dairy-free ice ceam you like ... yum!


zackaboo - thanks for posting the enchilada recipe! I like these so much, I used some of the tomatoes from my garden to make a quadruple batch of the sauce. It is in the freezer so DH can throw together the enchiladas on nights I get home late.

[Andrea_2]

Here are mine...

Excellent
Shrimp Curry with Rice (BA 5/98)
Smashed Parsnips with Mascarpone Cheese (FN - Aaron McCargo)
Pumpkin Chocolate-Chip Squares (MS Everyday Food)

Very Good
Easy Grilled Hamburgers (grouprecipes.com)
Chocolate Sour Cream Cake with Tangy Whipped Cream (CI 1/04)
Eggplant Pie (BB - Katygirl)
Eggplant Pizza (Gourmet 9/99)
Fresh Corn Soup (epicurious.com)
Coconut Cilantro Rice Pilaf (Emeril)
Summer Corn Chowder with Bacon (BA 6/04)
Sauteed Cabbage (Ina Garten)
Spaghetti Squash with Sausage (BA 9/98)
Mustard-Maple Salmon (CL 7/99)

Good
Sicilian Sausage Soup (AR)
Gold Rush Potato Salad (Weber's Big Book of Grilling)
Stir-Fried Pork and Broccoli with Cashews (Emeril)
Chicken Enchiladas with Creamy Green Chile Sauce (AR)
Grilled Chicken Breasts with Lemon and Thyme (Food & Wine)

Bad
Eggplant Parmesan II (AR)

Tried-and-True
Three-Bean Baked Beans (BB - Linda in MO)
Wienerschnitzel (AR)
Tortilla Soup (Stop and Smell the Rosemary)
Roasted Tomato Soup (Tyler Florence)

[TravelingJ]

Originally Posted by tholbrook

Heather - it was really delicious! I won't lie: the cream cheese frosting is good. But in this case, it doesn't "make" the cake. Even on its own, the cake is really moist because of the applesauce.

I made a half-recipe (both the cake and frosting), so it's not quite as decadent as the original version. If you go that route, it would still be quite good with just a sprinkle of powdered sugar or even plain. Or if you have found a dairy-free ice ceam you like ... yum!

I have to agree! I saw your post, and mentioned it for a birthday dinner we had today. The birthday girls were looking at this, and a caramel apple cake. The cream cheese frosting is what made them decide to go for this cake.

It was a big hit. There is a ton of icing, icing overload, nearly. And that made it spectacular. I had everyone from my 4 year old niece, to my 75 year old mother in law scraping every bit from their plates. Very rich frosting, but nobody could stop eating it. Bon Appetite comments that it was inspired by a carrot cake, and I did hear at least one comment of "this reminds me of a carrot cake". People were amazed that it had actual apple chunks in it!

Best part? Those crunchy top parts that you cut off to make the cake nice and level. I'm going to steal a few bites of those now ( =

[RebelYell18]

Excellent

-Mom's Chocolate Chip Cookies (allrecipes.com) (these were super soft due to dry pudding mix in the batter...big hit with my family)
-Thai Chicken and Noodle Salad (slightly adapated from sidewalkshoes blog)

Very Good

-Teriyaki Chicken (imperrfections blog)
-Garlic Noodles (Imperrfections blog)

Good

-White Chocolate Brownies (masterman's cookbook)

Cook's Error???

-Grammy's Chocolate Cookies (martha stewart) (these never set up. they just spread all over the place and were super buttery to the touch. too much butter called for in the recipe?)

Tried and True

-Buried Treasure Muffins (Klutz Press Kids' Cooking book...i've had this since i was about 5!!)

[drewberry4]

Originally Posted by Andrea_2

Excellent
Pumpkin Chocolate-Chip Squares (MS Everyday Food)

Ooohhh I LOVE that recipe. I've made them every year since that issue came out (4 or 5 years?) It's so good.

[zackaboo]

Originally Posted by Holly in KC

Cucumber and Goat Cheese Sauce, Nourish/Canyon Ranch Excellent with Salmon

Holly, could you share this one please?

[Leebot]

Excellent / Will Definitely Make Again

Lamb Meatballs with Sour Cherry Dipping Sauce (from caterer friend)
Mushroom and Fontina Quiche (B/A 10/09)
Scallops with Hazelnuts and Brown Butter (Everyday Food)
Lavender-Crusted Free-Range Chicken Breasts with Blueberry Habanero Chutney (The Northwest Best Places Cookbook, Vol 2)
Crispy Braeburn Apple and Almond Sheet Tart (B/A 10/09)
Grilled Thai Beef Salad (Ellie Krieger / Food Network)
Chorizo and Shrimp Quesadillas with Smoky Guacamole (Rachael Ray)


Good / Might Make Again

Hazelnut-Espresso Cookies (Everyday Food) -- Mixed reviews on this one; I really liked these but my husband did not
Pistachio Crusted Snapper (Internet recipe)
Carrot, Apple & Coconut Muffins (Muffins Galore)
Fresh Raspberry & Lemon Muffins (Muffins Galore)
Panko-Crusted Chicken with Mustard-Maple Pan Sauce (BA 10/09)


Not for Us:

Grandma Woodall's Marmalade Cookies (One Smart Cookie)
Lamb Chops with Pomegranate and Dried Fig Relish (BA 10/09) -- We just couldn't handle eating pomegranate seeds.

[Jessnc]

I didn't get to make too much this month.

Good
Polenta Rounds with Black-Eyed Pea Topping - CL - Did not use sour cream or cilantro. Doubled recipe and served as an entree.
Eggplant Hummus - CLBB posted by Cookieee - My one clove of garlic was strong overpowered most of the more delicate flavors.
Quick Vegetarian Chili - CL '04

OK
Cheddar Rice Casserole with Tomato Chutney - CL '06 - Used chipotle salsa in place of chutney.
Chicken Potpies - CL '04

T&T
Pumpkin Cranberry Tea Bread - Healthy Cooking For Two

[peachesncream]

Amy, thanks for posting the Everyday Morning Fruit Muffins recipe! I've been looking for a muffin recipe that is basic and, at the same time, flexible.

Those sound healthy and easy to make.

[dneilson]

Originally Posted by TravelingJ

Can I get that recipe? Sounds great!

Savory Corn Griddle Cakes with Spiced Honey Syrup


Author: Jack Bishop
Source: A Year in a Vegetarian Kitchen

4 medium ears corn, husks and silk removed
1 oz cheddar or Monterey Jack cheese, shredded (about 1/4 cup)
1 Tbs cilantro leaves
3/4 cup milk
2 large eggs
2 Tbs unsalted butter, melted
1 cup unbleached ap flour
1 tsp baking powder
1/2 tsp salt
2 medium scallions (suggested by CL poster - was wonderful)
1/2 cup sour cream, salsa or Spiced Honey Syrup

Spiced Honey Syrup
1/2 cup honey
1 small chipotle in adobo sauce, minced (about 1 tsp)
pinch salt



1 Place a platter in the middle oven rack and heat the oven to 200F.
2 Grate the corn on the large holes of a box grater set inside a large bowl until the cobs are clean. Discard the cobs. (I process half in the food processor to rough puree, and leave remaining half whole for crunch and texture) Stir the cheese, cilantro, milk, eggs and melted butter into the corn until smooth. With a rubber spatula, fold in the flour, baking powder and salt until no streaks of flour remain.
3 Heat a large nonstick skillet over medium heat and lightly grease it with butter. Fill a 1/4 cup measure wtih batter and pour the batter into the hot pan to make a round cake. Repeat until the pan is filled with griddle cakes (you should be alble to fit 4 griddle cakes in the pan). Cook, flipping the griddle cakes once until lightly browned on both sides, about 5 minutes. Use a spautula to transfer griddle cakes to the warmed platter in the oven. Repeat with remaining batter. Serve with sour cream, salsa or syrup (recipes follows).
Spiced Honey Syrup
1 Bring honey,chile and salt to a simmer in a small saucepan over medium heat. REduce the heat and simmer for 1 minute. (Watch the pan carefully to make sure the honey does not boil over). Remove the pan from the heat and pour the honey mixture into a small putcher. serve the syurp warm. (It will become too thick to pour if it cools for more than 15 minutes or so). Extra syrup can be refrigerated for several days. Warm over low heat or in the microwave before using.

Dolores