Wednesday, August 29, 2012

Roasted Red Pepper Lentil Stew

I am still not entirely clear on the difference between a stew and a soup, but stew sounds more appetizing and hearty so that is what I am calling this.

The stew is filling and savory. Roasting the red pepper is totally worth the extra time, their flavor is fantastic.

Roasted Red Pepper Lentil Stew
4 red bell peppers
2 green bell peppers
1 onion
1 lb carrots, chopped
2 16 oz bags red lentils
3 T chopped garlic
2-4 T hungarian smoked paprika
2 t cumin
2 t coriander
1 t cayenne pepper
1 1/2 T salt
2 cups chicken or vegetable stock
8 cups or more water

Cut the bell peppers in half and clean them out (take out the seeds). Lay them, cut side down, on a lightly greased cookie sheet. Roast in the oven on the top rack on the broil setting for 5-10 minutes until the skin of the peppers has blackened. Place the peppers immediately into a bag and set aside to cool.

Meanwhile saute the onion on medium high heat with a little oil for about 7 minutes or until slightly browned and translucent.

Put chopped carrots, lentils, spices, chicken stock, and water into a large pot and bring to a boil.

While waiting for the lentils to boil skin the now cooled bell peppers and chop them up. Add the peppers and the onion to the stew and simmer over medium-low heat until the lentils are tender and mushy (about 20-30 minutes).

Serves 10-14

Saturday, August 25, 2012

Fucking Awesome Spinach Queso Enchiladas

These enchiladas are second only to the queso enchiladas at traditional hole-in-the-wall mexican restaurants. Below is the recipe:

1/2 bag fresh spinach, coarsely chopped
1 red onion, chopped finely
8 oz quesadilla queso, grated (keep out a couple ounces for garnish)
4 oz goat cheese
1 tbl brown sugar
salt and pepper to taste
a little oil

Enchilada Sauce:
1 7oz can chipotle peppers in adobo sauce
1 8oz can tomato sauce
1 tbl brown sugar
1/2 cup or more water

13 corn tortillas

Saute onion on medium high for about 7 minutes, adding the brown sugar, salt and pepper at about minute 4. Throw in spinach for a minute or so; just enough to begin wilting it. Pour onion and spinach mixture into a bowl and mix the grated cheese and goat cheese in. While onions are sauteing put enchilada sauce ingredients in a small saucepan and simmer over medium/low heat until heated through.

Cook tortillas in a skillet over medium heat for about 30 seconds on each side.

Put about 2 tablespoons of filling in each tortilla and place in a lightly greased 13x9 inch baking dish.

Bake for 20 minutes then pour the enchilada sauce over the enchiladas and top with the remaining cheese. Bake for another 10 minutes then let cool for about 5-10 minutes. Enjoy.