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Roast Vegetable ‘Stacked’ Enchiladas

This recipe isn’t anything new or life-changing. It’s isn’t particularly pretty or Pinterest-y. It’s a casserole, for crying out loud. (You could even venture to say this is something akin to a ‘Mexican lasagne’.)

But you know what? All of that aside, these vegetable enchiladas are really stinkin’ delicious. This dish has been a staple in my household for years, but I’ve hesitated writing about it here, because of the aforementioned reasons. But, you know what? To heck with reason. And to heck with pretty and Pinterest-y recipes. Because, sometimes, the best things in life aren’t pretty in the least.

And I’m totally ok with that. So, here it is then: my favorite recipe for ugly-yet-tasty roast vegetable enchiladas. I think you’ll like them. A lot.

Roast Vegetable Stacked Enchiladas

Serving Size: Serves 4-6

Ingredients

15-20 corn tortillas
1 can (28 oz) red enchilada sauce (my personal favorite is El Pato brand enchilada sauce)
4 cups shredded cheddar cheese
1 poblano pepper
1 red bell pepper
1 white or yellow onion, diced
2 carrots
1 parsnip
1 cup frozen corn, thawed
1 large handful kale leaves, roughly chopped
2 canned chipotle peppers (in adobo), finely chopped
2 teaspoons cumin
1.5 tablespoons olive oil
Salt & pepper

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil or a SilPat.
While the oven is preheating, chop and prep the vegetables. Peel the carrots and parsnip, and chop into 1/4 pieces. Remove the stem and seeds from the poblano and bell pepper, and chop into 1/4 inch pieces. In a bowl, toss together the chopped peppers, onion, carrots, and parsnips. Stir in the olive oil, cumin, chopped chipotles, salt, and pepper. Spread the veggie mixture in an even layer on prepared baking sheet. Roast veggies in the oven until tender and starting to brown, 15-20 minutes.
While veggies are roasting, heat a small amount of olive oil in a skillet over medium heat. Cook corn and chopped kale, until the kale is wilted and any excess moisture from the corn has evaporated. Season with salt and pepper. Set aside.
Once the veggies are roasted, it is time to assemble the enchiladas. In a 9×13 baking dish, pour enough enchilada sauce in the bottom of the dish to coat. Place a layer of corn tortillas atop the sauce. Pour a bit more sauce over the tortilla later, using a spoon or spatula to spread evenly over the tortillas. Sprinkle a handful of cheese over the tortillas. Next, sprinkle a mix of roast vegetables (including the kale and corn) over the cheese and tortilla layer. Add a bit more cheese atop the vegetable layer. Continue to layer in this fashion – tortillas, sauce, cheese, vegetables – until the pan is full. Place a layer of tortillas atop everything, and spread sauce generously over the tortillas. Sprinkle one last layer of cheese atop of the pan, for good measure. :)
Reduce oven heat to 350 degrees F. Bake enchiladas, uncovered, for 20-30 minutes. Allow to cool for 5-10 minutes before attempting to eat. (I have burnt my tongue many a time on these enchiladas!)

http://rosemarried.co/2014/04/28/roast-vegetable-stacked-enchiladas/

Rhubarb Coffee Cake

I feel like I’ve been living under a rock for a few months. Pregnancy doesn’t seem to be terribly conducive to productivity, and it certainly isn’t conducive to food blogging. I just feel so tired all the time. I’ve had zero energy and cooking has lost some of it’s appeal. Honestly, for awhile there, I didn’t want to eat anything except for cereal, grapes, and toast. Such is life during the first trimester.

But, I’m finally starting to feel like my old self again. Real food (meaning: something other than grapes and toast) actually sounds good. I’ve started cooking again. It feels good to be back.

In my opinion, a good piece of coffee cake is one of life’s simple pleasures. Coffee cake isn’t particularly pretty or inventive, but it’s just so good. I’ve made this recipe a number of times, and it never fails. The cake is so moist and flavorful, layered with chunks of tangy rhubarb on the bottom and giant spiced buttery crumbs on top.

If there was anything that was going to lure me back into the kitchen, it was this recipe. It’s just that good.

RHUBARB COFFEE CAKE
(Adapted from Smitten Kitchen)

For the cake:
1/2 pound rhubarb, cut into 1/4″ chunks
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1 teaspoon finely grated lemon zest
1/3 cup plain yogurt (or sour cream)
1 large egg, plus one large egg yolk
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter (room temperature), cut into 8 pieces.

For the crumb topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter, melted
1 3/4 cups all purpose flour

1. Preheat the oven to 325 degrees F. Grease an 8×8 baking pan.

2. In a small bowl, toss chopped rhubarb with 1/4 cup of sugar, corn starch, lemon zest, and 1/2 teaspoon ground ginger. Set aside.

3. To make the crumb topping, whisk together the sugars, spices, salt, and melted butter in a large bowl. Mix until smooth. Next, stir in the flour with a spatula or wooden spoon. (The mixture will resemble a solid dough.) Press the dough firmly in the bottom of the bowl, and set aside.

4. To make the cake filling, stir together the yogurt (or sour cream), egg, egg yolk, and vanilla in a small bowl. In the bowl of a stand mixer, using the paddle attachment, mix together the flour, sugar, baking soda, baking powder, and salt. Add the butter pieces and a spoonful of yogurt into the mixture, and mix on medium speed until moistened. Increase the speed and beat for 30 seconds. Add the rest of the yogurt in two batches, beating for 30 seconds after each addition and scraping down the sides of the bowl with a spatula.

5. Scrape most of the batter into the prepared pan (reserving about 1/2 a cup). Spoon the rhubarb over the batter. Spoon the remaining batter over the rhubarb. (Don’t worry if it doesn’t evenly cover the rhubarb, it can just be scattered dollops of batter!)

6. Using your fingers, break the topping mixture into big crumbs. Sprinkle the crumbs over the cake. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.

Friday Favorites: April 11, 2014

Spring has arrived, and I couldn’t be happier. This season is, without question, my absolute favorite. Everything is new again. Everything is green, alive, and so darn beautiful. I find myself spending all of my free time outdoors, soaking in the sunshine and breathing in the spring air.

With that said, I thought it only appropriate that I write a spring favorites list. It’s been awhile since I’ve posted one of these list, and I have a lot to share.

So, without further adieu, here are some of my current favorite things.

FRIDAY FAVORITES: APRIL 11, 2014

*So, I should probably start out my favorites list by saying that WE’RE HAVING A BABY(!). I’d say this news tops the favorites list by a long shot. ;) Nich and I are completely thrilled, and we are looking forward to the crazy journey ahead of us.

*Now that you know I’m knocked up, the rest of my favorites list will probably make more sense. For example, I’m currently obsessed with and/or craving chocolate chip cookies. I want to eat all the chocolate chip cookies, all the time. I’ve been on a mission to find the best chocolate chip cookie in Portland, and the current winners are: Two Tarts, Roman Candle, Tabor Bread, and Bunk Sandwiches. (If you happen to have any local chocolate chip cookie recommendations, I’m all ears.)

*La Croix Sparkling Water: Coconut Flavor. I’m not gonna lie, I really miss margaritas. But, when I’m sipping a cold glass of sparkling coconut water, I don’t miss margaritas nearly as much. La Croix doesn’t contain any sugar or sodium, and has just a hint of natural flavor. It’s the perfect pregnancy treat.

*RHUBARB. I’m so excited that it’s rhubarb season! I bought a ton of rhubarb at the Beaverton Farmer’s Market last week, and thus far I’ve made Rhubarb Sour Cream Coffee Cake (recipe coming to the blog shortly!) and Lavender Rhubarb Simple Syrup. I also want to make this recipe. And this recipe. Oh, and let’s not forget about this delicious rhubarb recipe.

*Awesome Blogs. Since I’ve essentially been hibernating for a couple of months, I’ve had a bit more time to catch up and read blogs. Recently, I’ve been particularly enjoying: Local Haven, Bird is The Word, The Everywhereist, The Little Things We Do, and Autumn Makes & Does.

*”Days Are Gone” by Haim. I love this record. So much. It’s perfect springtime roll-down-your-windows-and-sing-along music.

*Cheese and Crack. This is a darling new restaurant that serves my two favorite food groups: cheese and bread. The presentation is stunning (see above) and the cheese selections are spot on. Oh, and they make ‘nachos’ with potato chips and mornay sauce. Need I say more?

*The Chocolate Cake at Xico. I liked this cake so much I wrote an article on Serious Eats about it. (Also, I can never think about chocolate cake without thinking about Bill Cosby, so while I’m at it I’ll just include a link to Cosby’s infamous “Dad is great, give us the chocolate cake!” bit.)

*Playoffs! The Blazers officially made the NBA playoffs! It’s all happening! And, the husb and I splurged and bought tickets to a playoff game. You guys, I’ve never been to a playoff game in my whole life. I AM SO EXCITED.

And, that’s all for now, folks! Happy Friday.

xoxo
Lindsay

Roast Chicken Salad with Tarragon and Apricots

This recipe starts with Martha Stewart’s roast chicken. I suppose there are other ways you could go about cooking the chicken, but I adore Martha’s recipe. It is simple and classic and it results in perfectly cooked chicken, every single time. (A quick note about Martha’s chicken recipe. She says to cook the chicken to 180-190 °F. However, the FDA recommends that chicken be cooked to 165 °F. I side with the FDA on this one. If cooked to Martha’s recommendation, I think the chicken would be dry and overdone.)

Recently, I’ve been attempting to roast a chicken at least once a month. First off, roast chicken is so incredibly delicious. In a world full of boneless skinless chicken breasts and chicken nuggets made of pink slime, it is easy to forget that chicken is real food that comes from a real animal. I almost forgot that chicken can taste good. But let me tell you, a properly roasted chicken is one of my favorite things to eat.

In addition, a roast chicken results in multiple meals throughout the week, and a whole bunch of homemade chicken stock. (And homemade chicken stock is the best!) While there are a number of great ways to use up leftover roast chicken, I almost always end up making chicken salad. What can I say? I love a good chicken salad.

I’ve made a lot of chicken salads in my day, and this version is one of my favorites. The crunch of the celery, the sweetness of the apricots, and the vibrance of the fresh spring herbs are just perfect together. It is the perfect springtime meal.

Tarragon and Apricot Chicken Salad

Ingredients

3 cups cooked chicken (mix of light & dark meat), roughly chopped
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon white wine vinegar
Salt & pepper, to taste
1/8 teaspoon nutmeg
1 tablespoon hazelnut oil (optional)
2 tablespoons fresh tarragon, minced
1 tablespoon fresh chives, minced
1 tablespoon fresh parsley, minced
1/2 cup dried apricots, roughly chopped
2-3 celery sticks, roughly chopped
1 small shallot, diced
Optional ingredients: chopped hazelnuts or diced green onions.

Instructions

In a small bowl, mix together the mayo, sour cream, hazelnut oil, vinegar, and herbs.
Mix together chicken, celery, shallot, and chopped apricots in a medium sized bowl. Pour the sour cream mixture over the chicken and stir to combine. Taste, and adjust seasonings as needed.
Cover the chicken salad and store in the fridge for at least an hour before serving. Serve with bread, crackers, or in lettuce cups.

http://rosemarried.co/2014/03/27/tarragon-apricot-chicken-salad/

Moroccan Spiced Carrots with Feta and Mint

You know what? Life is good. Life is really good.

As much as I’d like to complain, I really can’t. My cup runneth over. My freelance career is going splendidly. My husband is the best. I have an incredible network of family and friends to lean on. I have the cutest pets on the planet. Oh, and I live in a city full of talented people (and delicious food).

In addition, I recently started a job as the Marketing Director for the Beaverton Farmer’s Market. The job is a part-time and super flexible, which is a perfect compliment to my freelance schedule. It is a huge and thriving market, brimming with artisans, farmers, bakers, and makers of every sort. I love it!

Even though I’ve only been with the market for a couple of months, I can already feel a difference in my cooking and eating habits. Each week, I come home with an incredible array of baked goods, fruits, veggies, snacks, sauces, and more. I can’t help but be inspired by the things I find at the market.

During my first week at the market, I stopped by the DeNoble Farms booth and purchased a couple of rainbow carrots. I’ve eaten a lot local and organic carrots in my day, but there was something particularly special about these carrots. They are vibrant, flavorful, crisp, and sweet. They are light years beyond any carrot you’ll find in a grocery store.

For the most part, I’ve been eating these carrots raw and unadorned, which is totally delicious. However, you really can’t go wrong with these carrots. A few nights ago a made a big roast chicken dinner, and decided to make a side of spicy roasted carrots. I made up this recipe on the spot, and I feel that it’s a winner. The sweetness of the carrots pairs so nicely with the spice and smokiness of the harissa, paprika, and cumin. The addition of salty feta and fragrant mint just add to the depth and flavor of the dish.

All of that to say, I love these carrots and I love this dish. Really, I love my life. I got no complaints and I’m gonna leave it at that.

Moroccan Spiced Carrots with Feta and Mint

Ingredients

2 small bunches organic carrots (15-20 small carrots)
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint
1/4 cup olive oil
1 tablespoon harissa
1/2 teaspoon smoked paprika
2 teaspoons ground cumin
2 teaspoons lemon juice
1 teaspoon honey
salt & pepper, to taste

Instructions

Preheat oven to 400 degrees F.
Wash and dry carrots. Remove carrot tops, if any, and reserve for another use. If you carrots are small and thin, you may leave them whole. If they are larger, slice lengthwise in half (or quarters).
In a small bowl, whisk together olive oil, harissa, spices, lemon juice, and honey. Toss the carrots with the oil and spice mixture and half of the chopped mint, then arrange in an even layer on a lined baking sheet.
Roast for 20+ minutes, or until fork tender. (Roasting time will vary, depending on the size of the carrots). When tender, remove from oven and arrange in a serving dish. Sprinkle feta cheese and remaining mint atop the roasted carrots. Serve warm.

http://rosemarried.co/2014/03/19/moroccan-spiced-carrots-feta-mint/

‘Grown-Up Guacamole’: Avocado Dip with Mustard Seeds, Serrano, and Curry Powder.

Spring is, hands down, my favorite time of year. I am ready to say goodbye to winter, and am equally ready to welcome spring, with all of her charms. As winter draws to a close, I find myself chasing every ray of sunshine, like sun-starved zombie. I am ready for spring flowers and produce, sunshine and warmth. Maybe I’m getting ahead of myself, but I’m ready for lemonade and porches and BBQ’s and farmer’s markets.

I think I say the same thing about Spring every year, but each year I’m truly grateful for this season. Everything feels new and wonderful, and I have a fresh appreciation for all of it.

That being said, when the sun came out for a couple of days this week, I was beside myself with joy. Honestly, I was a little bit sun drunk. I went so far as to take my laptop into the backyard, so I could work in the sunshine. (It was fantastic.)

In my sun-drunk state, I had the inspired idea to make an epic batch of guacamole. (I also decided that it would be a good idea to eat most of said guacamole in one sitting. But that’s a whole different story.) I know it isn’t exactly guac season yet (we’re still a few months away from cilantro and pepper season), but I was just too excited about the sunshine.

This avocado dip is the perfect compliment to a sunny day, and it pairs nicely with tacos and margaritas. I will say that it is unlike any guacamole I’ve ever had. It contains curry powder and coconut oil, serrano chilies and mustard seeds. It might sound like an odd combination of ingredients, but I promise you that it works. I would take this avocado dip over normal guacamole any day. It’s the perfect snack for a sunny day. Here’s hoping we have an abundance sunny days in our not-too-distant future.

‘Grown Up Guacamole’: Avocado Dip with Mustard Seeds, Serrano, and Curry Powder.

Ingredients

3-4 ripe avocados
The juice of 1/2 a lemon
Sea salt and freshly ground black pepper, to taste
1/2 cup roughly chopped fresh cilantro
1 tablespoon coconut oil (or clarified butter)
1 teaspoon mustard seeds (brown seeds are preferable, but golden will do.)
2 small shallots, diced
2 cloves of garlic, peeled and minced
1.5 teaspoons Indian curry powder
1 small serrano chile, seeds removed and finely minced

Instructions

Cut each avocado in half, and remove the pit. Scoop the flesh into a small bowl. Gently mash the avocado with the lemon juice, salt, pepper, and most of the cilantro. Don’t over-mash, as the dip is supposed to be rather chunky. Set aside.
In a skillet, heat the coconut oil over medium-high heat. When the oil is hot, add in the mustard seeds. Cook the mustard seeds for 1-2 minutes, being careful not to burn them. (Note: mustard seeds pop and jump while cooking, so you may want to place a lid on the skillet for this part.) Next, add in the minced shallots and allow to cook for 2-3 minutes. Stir in the garlic, curry powder, and diced serrano. Add in the avocado mixture, and give everything a quick stir. Remove from heat.
Transfer to a serving bowl. Taste, and adjust seasonings as needed. (I like to add a bit of extra lemon juice at the end). Sprinkle the last of the cilantro on top. Serve with tortilla chips, pita, vegetables, crackers, etc.

Notes

Adapted from Super Natural Every Day

http://rosemarried.co/2014/03/14/grown-guacamole-avocado-dip-mustard-seeds-serrano-curry-powder/

Meyer Lemon Yogurt Cake

Tomorrow morning, I will wake up long before the sun comes up and I will drag my sleepy self to the airport. Clad in borrowed snow boots and a down coat, I’ll board a plane to Minneapolis.

It was -26 in Minneapolis earlier this week. I can’t even imagine what that kind of cold feels like, honestly. I certainly don’t have the clothing for such temperatures. I’ve cobbled together a borrowed wardrobe of snow clothing and I’m hoping for the best. I may just hole up in the Mall of America for the week. (I can subsist on Cinnabon and roller coasters!)

It should go without saying that Minnesota in March is not my dream vacation. But, my middle sister now lives in Minneapolis and she’s turning the big 3-0 this week. She insisted that she had to have both of her sisters with her on her 30th, and so we agreed to make the trek to the frigid Midwest.

Since there doesn’t seem to be a whole lot of sunshine in my immediate future, I decided to make my own sunshine in the kitchen. One of the best things about winter is the abundance of citrus. Even on the darkest and gloomiest of days, the mere scent of citrus brightens my spirits.

This cake is the perfect remedy for wintertime blues. It’s decidedly simple, and the Meyer lemons truly shine through the batter. If you need a little sunshine in your life, I suggest you give this cake a try.

Meyer Lemon Yogurt Cake

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup plus 1 tablespoon white sugar
3 large cage-free eggs
1 tablespoon grated Meyer lemon zest (approximately 2 Meyer lemons)
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/2 cup powdered sugar
1/3 cup plus 1 tablespoon freshly squeezed Meyer lemon juice
1/2 vanilla bean, split and seeds scraped

Instructions

Preheat the oven to 350°F. Grease and flour a loaf pan.
In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, 1 tablespoon lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Next, fold the vegetable oil into the batter until it is combined.
Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick placed in the center comes out clean.
Meanwhile, in a small pan, combine 1 tablespoon of sugar, the remaining lemon juice, and the vanilla bean seeds. Heat over med-low, until sugar dissolves and mixture is clear. Remove from heat.
When the cake is done, remove from the oven and allow to cool in the pan for a few minutes. Remove from pan and place on a baking rack. Pour the glaze over the cake and allow it to soak in. Allow to cool before serving.

Notes

Adapted from Smitten Kitchen

http://rosemarried.co/2014/03/04/meyer-lemon-yogurt-cake/