Kale and Pinto Bean Enchiladas

I made this last night and it was fabulous! I made a few changes and subsitutions but the original recipe is here if you want to see it: http://cheese.about.com/od/maindishes/r/veg_enchiladas.htm

2 zucchinis, grated (Seemed like a lot but it really wilted down after the water came off and I think really contributed to the moistness of this dish)

1 large bunch kale, roughly chopped

2 eight ounce cans of pinto beans, drained but not rinsed (or soak and cook your own!)

3 cups enchilada sauce (recipe follows)

18 small corn or flour tortillas OR I used 6 large tomato-flavored flour tortillas

2 1/2 cups grated monterey jack cheese (I only had about two cups of mozza and it worked FINE. Honestly, this recipe would be great without cheese altogether. Viva la vegan!)

Preheat oven to 350.  In a saucepan over medium heat, fry tortillas in a drizzle of oil for 10-15 seconds on each side. Set tortillas aside on paper towels.

In the same saucepan, add a bit of oil and saute zucchini until lightly browned. Add kale and saute until just soft. Salt to taste.

Spoon small amount of enchilada sauce around the bottom of a 9x11 pan (just to coat) and cover with 6 (or 2 large) tortillas. Cover the tortillas with half of the vegetable mixture, 1 can of beans, 1 cup grated cheese and 1 cup of sauce. Cover this layer with 6 (or two large) more tortillas then the remaining vegetables and beans, 1 cup of sauce and 1 cup of cheese. Finish with another layer of tortillas, 1 cup of sauce and the remaining cheese.

Cover with foil and bake for 25 minutes. Take off the foil and bake another 5 minutes. Let the enchiladas set 10 minutes before serving. Garnish with items such as fresh avocados (or guacamole),  fresh tomatoes, and cilantro.

Enchilada Sauce

This was the first time I'd made this and I can't believe how easy and good it was!

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon minced onion

1/2 teaspoon dried oregano

2 1/2 teaspoons chili powder

1/2 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon salt

1/4 teaspoon ground cumin

1 teaspoon dried parsley (I was out so I omitted)

1/4 cup salsa (didn't have any so substituted half a finely diced tomato and about the same amount of finely diced onion)

1 (6 ounce) can tomato sauce

1 1/2 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.   It made the perfect amount for the enchiladas.

              

Broccoli Pie

A friend posted this on facebook and it looked so good, I had to make it (plus I had some phyllo in the freezer leftover from the last time I made spanakopita). Also, I really love broccoli.  I'm not sure where the recipe came from so please don't sue me if it's yours, but I also made a few changes that shouldn't change the end result.
8 phyllo- pastry leaves
1 bunch fresh broccoli (2 lb)
Boiling water
¼ c butter or margarine
½ c finely chopped onion
3 eggs or egg replacer
½ lb feta cheese, crumbled
¼ c chopped parsley
2 Tlbsp chopped fresh dill
½ tsp salt
Dash  pepper
½ c butter or margarine, melted

Preheat oven 350F. Remove pastry leaves from freezer. Let pastry leaves warm to room temperature according to directions on label. Wash broccoli; trim leaves and stem ends; discard. Split heavy stalks. With sharp knife, coarsely chop stems and flowerets.

Turn broccoli into large skillet; add ½ c boiling water. Cook over medium heat; covered, 5 minutes. Drain well.  In ¼ c hot butter or margarine in large skillet, sauté chopped onion until it is golden- about 3 minutes. Add chopped broccoli; sauté 1 minute, stirring. Remove from heat.

In large bowl, beat eggs slightly. Add feta cheese, chopped parsley and dill, salt, pepper and broccoli mixture (I poured the egg/feta/parsley and dill mixture back into the skillet with the broccoli and onions and mixed well); mix well. Line inside of a 9-inch spring form pan, with rim in place, with 6 phyllo pastry leaves, overlapping edges; brush each pastry leaf with melted butter before placing into pan.

Pour filling into prepared pan. Fold overlapping edges of pastry leaves over top of filling. With scissors, cut four (9-inch) circles from remaining phyllo leaves (for guide, use 9-inch cake pan). Brush each circle with melted butter; then layer one over the other on top of pie. (I put circles onto top then folded the edges over, making a really flaky looking top)

Pour any remaining butter overtop. Bake 40 to 45 minutes, or until crust is puffy and golden brown (Only took 35 minutes in our oven). Remove to rack; cool 10 minutes.

To serve: Remove side of pan; with sharp knife, cut into wedges; remove with pie server. Serve warm. (I thought it was also pretty good cold!)

NOTE: ½ lb= 250 grams
Substitute 2 Tlbsp fresh dill with 2 tsp dried dill (I used 7 of those frozen cubes of dill you can buy in the supermarket - I find these are most useful when you want fresh herbs but they always go bad before you have a chance to use them all)