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Lemony Artichoke Chicken Salad with Carrots | Relishing It

As usual around this time of year, I find myself in a bit of a food rut.  It feels like we should be eating local fresh asparagus and ripe sweet strawberries, but our finicky Minnesota climate just can’t decide if it wants to launch into full-on Spring or not. So, I wait patiently for these beautiful gems to show up at the Farmers Market– because, nothing comes even close to tasting as good.  In the meantime, lighter fare is slowly creeping into my subconscious and I find myself using my Dutch oven less and less.

Lemony Artichoke Chicken Salad with Carrots | Relishing It

Back in my college days (many years ago), I worked as a caterer.  I really enjoyed working the events and learning about different foods.  One of my favorite dishes we did was one that is similar to the salad I’m sharing today commonly known to us then as the “President’s Salad”, because it was the President of the University’s favorite salad and he always requested it for his catered functions.  It was delicious.

Lemony Artichoke Chicken Salad with Carrots | Relishing It

This is my version of that salad.  I like to keep things simple and light and pack it full of robust lemon flavor.  It is definitely customizable, adding pasta stretches it a bit for larger crowds (just double the amount of sauce), which is nice for summer gatherings.  Some people may prefer the sauce in more abundance, so adding a bit more mayonnaise is completely do-able.  Surprisingly, the combination of lemon, artichokes, and carrots are a fantastic match and can make it feel like you’re eating Spring, even if you are still waiting for it to fully arrive.  Finishing it with creamy cashews add a nice crunch that this salad definitely needs.   I hope you are all enjoying a lovely Spring in your parts!

Lemony Artichoke Chicken Salad with Carrots | Relishing It

The Recipe: Lemony Artichoke Chicken Salad with Carrots

(serves 4)

2 pounds bone-in, skin-on chicken breasts, roasted and shredded or about 2 1/2 cups rotisserie chicken, shredded

4 large carrots, peeled and julienned (or coarse grated)

1 small celery stalk, chopped

1 14-ounce can of quartered artichoke hearts, rinsed

handful of cashews and extra cilantro, for garnish

The Sauce:

1/4 cup mayonnaise (or more, if desired)

juice of 1 medium lemon

1 tablespoon extra-virgin olive oil

1 tablespoon chopped cilantro

1 garlic clove, minced

salt and pepper

Preheat oven to 375°F.  Line a baking sheet with parchment paper.  Drizzle a bit of olive oil on both sides of the chicken breasts.  Sprinkle with salt and pepper.  Roast for about 40 minutes (the time will vary depending upon the size of the breasts) or until a thermometer inserted into the thickest part of the breast reads 165°F.  Remove from oven.  Cover with foil and let rest for about 10  minutes.  Shred with forks or your hands, when cool.

In a small bowl, whisk the sauce ingredients together and set aside.

Combine the shredded chicken, artichoke hearts, carrots, and celery in a large bowl.  Pour the sauce over the contents and use tongs to gently fold everything together (so the chicken doesn’t fall apart too much).  Taste and re-season with salt and pepper, if necessary. This salad is best if it spends a little time in the refrigerator for the flavors to meld.  Serve with cashews and additional cilantro sprinkled on top.  Enjoy!

As always, thanks so much for stopping by Relishing It!  Take care.

Laurie

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Mexican Bake | Relishing ItSo, what are you planning to do with all of those delicious turkey leftovers after Thanksgiving?  Sandwiches?  Really?  I like a good cold-turkey sandwich as much as anyone, but today I have a recipe that is a great alternative.  And to be honest, even if you don’t have turkey leftovers you should make this dish.  It’s wonderful, and so versatile that you can make it with turkey, chicken, ground beef or even just beans, for a vegetarian option.

Mexican Bake | Relishing It

You’ve probably noticed that I’m into making ‘bakes’ a lot this year.  I’ve been having fun incorporating legumes, grains, and quinoa (technically a seed) into meals.  Aside from being so easy to throw together, they’re incredibly satisfying and a healthy option.  A big bowl of hot food is just what we all need as we gather around the dinner table together while it snows outside.  This particular bake has a Mexican flare. I’ve made it a number of ways depending on what we have in the house. I’ve been challenging myself this year to make meals out of food that we have, rather than running to the store every time an idea enters my brain. Aside from a smaller grocery bill, it cuts down on wasting otherwise-usable food, so that makes me happy.

Mexican Bake | Relishing It

This dish is fabulous with shredded chicken or turkey, but it’s also equally tasty using ground beef (or shredded beef, if you happen to have that).  Substituting beef broth for the chicken broth is an easy swap.  Of course, going completely vegetarian is a no-brainer, too.  Just add more beans and use vegetable broth, or even water.  Just amp up the spices a bit more to compensate. Whatever protein you decide to use, it will pair wonderfully with the brown rice, corn, and beans.

Mexican Bake | Relishing It

You all know that I pretty much can all of my tomatoes that I need to get me through the winter.  However, Red Gold Tomatoes generously sent me some different varieties of canned tomatoes to try (thanks, guys!).   So, I incorporated them in this dish and they were fantastic! I used the the lime juice and cilantro variety.  Of course, you can use any type of canned tomato that you have on hand, but these added a nice zesty flavor to the dish.

Mexican Bake | Relishing It

Load the bake up with as much cheese as you would like– that’s a personal preference.  Before serving, squeeze on some fresh lime juice, sprinkle with cilantro, slice up some jalapeños, and dollop on the sour cream.  Serve it with tortilla chips or plain tortillas and you are set.  You’re going to love this dish!

Mexican Bake | Relishing It

The Recipe: Mexican Bake

(serves 4)

olive oil

about 1 pound (or a bit more) of cooked shredded chicken, turkey, ground or shredded beef (see note)

1 small red or white onion, diced

about 4 garlic cloves, minced

about 14-15 ounces of cooked beans, drained and rinsed (any kind– red, black, pinto, or even white) (when I forget to soak my own, I’ve really been enjoying Simply Balanced Organic Beans (found at Target) for both the texture and the flavor.)

1 cup long grain brown rice, rinsed (any type of rice will work–if wanting to use white, just note that the cooking time will decrease)

1 tablespoon ancho chili powder

2 teaspoons ground cumin

1-2 teaspoons ground coriander

kosher salt and cracked pepper

about 1 cup frozen corn

1 1/2 cups homemade chicken or beef broth heated (depending upon what protein you are using)

1 15-ounce can Red Gold diced tomatoes with lime juice and cilantro (or anything similar)

shredded cheese, 1-2 cups  (sharp cheddar, mozzarella, and monterey jack are great options)

chopped fresh cilantro, fresh jalapeños, sour cream, fresh limes, hot sauce, tortilla chips, and/or fresh tortillas for serving

Note:  If wanting to use shredded chicken, simply sauté one pound (or a bit more) of chicken breasts seasoned with salt and pepper in a skillet with olive oil.  They should take about 3-4 minutes on each side, depending upon how high your heat is.  Check for doneness, then shred with a fork.  Or use rotisserie!

Preheat oven to 375°F.

In a large Dutch oven add a couple tablespoons of olive oil and sauté the onion and garlic for a couple of minutes over medium-high heat until somewhat soft (you would brown the ground beef just prior to this, if using).  Add the chili powder, cumin, coriander, about 1-2 teaspoons of kosher salt, and cracked pepper to the pan.  Then add the canned tomatoes with juices, beans, rice, meat, corn, and heated broth and continue to cook for a couple of minutes over medium-high heat until everything is hot.

Mix in the meat.  Flatten everything with a spatula so the rice can cook properly in the liquids.  Place in the preheated oven and bake covered for 1 hour.  Remove from oven and add the cheese.  Return to oven, covered, for about 5 more minutes, or until cheese has melted.

Serve with lime wedges, chopped cilantro, sliced jalapeños, sour cream, hot sauce, tortilla chips and/or fresh tortillas.  Enjoy!

I hope you all have a safe and Happy Thanksgiving celebrating with your loved ones!  Peace to all.

Laurie

 

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Quinoa Bake with Broccoli and Chickpeas | Relishing It

When I’m developing a new recipe for a meal there are two criteria that generally need to be met.  First, the recipe has to be mostly healthy.  Since I’m the main person that pumps food into my family, I need it to be loaded with nutrients.  Second– and this is the tricky one– I need it to be a meal that my family actually likes and will eat.  Finding this balance is often a challenge, but today’s recipe was spot-on.

Quinoa Bake with Broccoli and Chickpeas | Relishing It

Quinoa Bake with Broccoli and Chickpeas | Relishing It

Luckily for me, my family actually likes broccoli.  Seriously.  So, if I toss that into a dish I’m already one step to the good.  Here, I also relied on chickpeas for the protein and the texture.  And quinoa is one of my favorite things to build a meal around.  It cooks quickly, has a nice nutty flavor, and happens to be loaded with protein, as well.  Though it looks like a grain, quinoa is actually a seed–so it is gluten-free.

Quinoa Bake with Broccoli and Chickpeas | Relishing It

This isn’t a heavy bake loaded with cream or lots of cheese.  It’s simple and clean, if you will.  Aside from the main components of the dish, the subtle flavors of garlic and lemon really come through and work so well together.  I like to use my homemade chicken broth here because I always have it on hand and I love its flavor.  However, if you are vegetarian, feel free to use vegetable broth.  Finishing it with parmesan cheese that has become golden and chopped almonds for the texture is perfect.

Quinoa Bake with Broccoli and Chickpeas | Relishing It

One of the best parts about this dish just how easy it is to prepare.  From start to finish, your family will be eating dinner in about 30 minutes.  That’s not bad, especially considering most of that time it is in the oven. And you can feel good about the fact that every bite is healthy for them.  Hope you enjoy!

Quinoa Bake with Broccoli and Chickpeas| Relishing It

The Recipe: Quinoa Bake with Broccoli and Chickpeas

(serves 4)

olive oil

2 cups chopped broccoli

3 garlic cloves, finely minced

1 small red onion, finely chopped (about 1/3 cup)

1/4 cup chopped fresh parsley

13-15 ounces cooked chickpeas (about 1 1/3 cup)

1 cup dry quinoa, rinsed (any color will work)

zest of 1 large lemon

1 1/2 cups chicken broth (heated)

kosher salt and cracked pepper, to taste

handful of parmesan (about 1/2 – 3/4 cup)

handful of chopped roasted almonds, for garnish

Preheat oven to 450°F.

Heat olive oil in a cask-iron skillet, or anything similar. Sauté the onion, garlic, broccoli, and chickpeas for about 3 minutes.  Sprinkle with about 1 teaspoon of salt and some cracked pepper.  Then add the lemon zest, parsley, quinoa, and heated broth.  Make sure all of the quinoa is covered by the broth.  Cover with foil and place in the oven.

Bake for about 20 minutes, or until the quinoa has absorbed all of the liquid and is tender.  Remove from oven.  Place oven rack near the broiler and turn it on.  Sprinkle parmesan over the quinoa and return to oven uncovered.  Broil for just a couple of minutes until the parmesan has turned golden brown.  Keep a watchful eye, as it can burn quickly.  Remove from oven and sprinkle with chopped almonds before serving.  Leftovers can be kept in the refrigerator and reheated easily.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

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Healthy Stuffed Cabbage Roll Soup | Relishing It

It’s early November and the first winter storm of the season just rolled through Minnesota.  I generally try to have a positive tone when I share my thoughts here, but this… sucks.  No time to acclimate to lower temperatures over a few weeks, no light dusting of snow that melts away in the sun.  Nope.  Winter is here and I’m not ready for it yet.  Thankfully, we got the leaves raked (barely) and taken to the compost pile, the summer furniture is tucked away in the shed, and my small garden has been cut down.  But still, this is ridiculous.  Last winter was grueling, to say the least.  I want more crunchy leaves on the sidewalks and more bonfires with our neighbors.  I want more outdoor runs without the worry of slipping on ice. I realize that I’m going to have to wait months for these simple pleasures again.  And I will wait patiently and enjoy them all-the-more when they arrive.  There.  Now I’m feeling a little bit better.

Healthy Stuffed Cabbage Roll Soup | Relishing It

Healthy Stuffed Cabbage Roll Soup | Relishing It

For now, I will pour myself into doing the things that I love to keep my mind off of the frigid temperatures.  Today it’s warm soup and fresh bread.  This stuffed cabbage roll soup is a favorite in our house.  It has all the wonderful flavors and textures of stuffed cabbage rolls with less work.  It’s hearty and filling– total comfort food.  But, it’s also healthy.  Like, really healthy.  It’s loaded with whole foods–grass-fed beef, fresh cabbage, canned tomatoes, brown rice, and zingy fermented sauerkraut.  I love to eat cabbage year-round– it’s an underrated vegetable, in my opinion.  Not only is it good for you, it has a long refrigerator life.  This is much more than a soup– almost a stew.  Feel free to add more broth or tomatoes if you like it a little less thick.  I think it’s perfect as is, but especially fantastic with a dollop of sour cream or plain yogurt on top and a sprinkle of fresh dill or parsley.  I hope you give it a try.  Enjoy!

Healthy Stuffed Cabbage Roll Soup | Relishing It

Healthy Stuffed Cabbage Roll Soup | Relishing It

The Recipe: Healthy Stuffed Cabbage Roll Soup

(serves 4)

1 pound grass-fed ground beef

3/4 cup dry long grain brown rice

1 small white or yellow onion, diced

2 garlic cloves, minced

2 teaspoons kosher salt, plus more if needed

cracked black pepper

1 quart chicken broth, preferably homemade

2 cups crushed canned tomatoes (or a 15 ounce can–Muir Glen Organic is great)

2 cups homemade tomato sauce (or a 15 ounce can — again, go with Muir Glen)

3 cups, thinly shredded cabbage ( I used 1 somewhat smallish one)

1 teaspoon fresh thyme

1 bay leaf

1/4 cup packed chopped fresh parsley

2 cups homemade sauerkraut or store-boughten, preferably fermented

sour cream or yogurt, dill or parsley for garnish

Begin by rinsing the brown rice.  Then add it along with 1 1/2 cups of cold water and a pinch of salt to a large sauce pan.  Bring to a boil, then cover and reduce heat to a simmer and cook until the rice is tender and the water has been absorbed, about 40 minutes.  Keep a watchful eye or you may burn the rice.  You can always add more water and drain any extra, if you’re worried about that happening.

In a large Dutch oven over medium-high heat, brown the ground beef.  Drain the grease, if there is any and add the onion and garlic to the pan along with 2 teaspoons of kosher salt and some cracked black pepper.  Cook the ground beef/onion mixture for just a few minutes, stirring occasionally, until the onion softens a bit.

Add the crushed tomatoes, tomato sauce, chicken broth, chopped cabbage, cooked brown rice, fresh thyme, and bay leaf to the Dutch oven.  Cook for about 30-40 minutes over low-medium heat, or until the cabbage has wilted and is tender.  Add the sauerkraut and freshly chopped parsley and cook for another 5 minutes, or until the sauerkraut has warmed.  Remove bay leaf before serving.  Top with sour cream or plain yogurt and fresh dill or parsley.  Leftovers may become somewhat thick from the rice absorbing more liquid– it can be thinned out with more tomatoes or broth.

Thanks for stopping by Relishing It!

Laurie

 

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Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing It

Today’s recipe is a simple little dish that my my husband and I both love.  You’ll note that I didn’t say my kids love it, because…well they’re kids, and I guess they just don’t yet appreciate brussel sprouts and horseradish   I, on the other hand, love brussel sprouts and I’m always trying to put them into new dishes.  I enjoy them raw, such as in this salad that I still make often.  But I also love to roast them to add a little complexity to their flavor.  Roasted Brussel sprouts alone can be a meal or a hearty side, but adding leftover braised beef and crimini mushrooms takes them from “boring vegetable” status in my husbands eyes to “that was an amazing meal”.  Topping the entire dish with a delicious horseradish cream sauce made it perfect.

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing It

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing It

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing ItAs a kid, my grandpa used to grow horseradish in his massive garden. He’d process it into a creamy version and my parents and grandparents would slather it on the homemade sausage. Like my kids, at the time I didn’t appreciate the horseradish… or the sausage, for that matter. The horseradish was strong– it had “bite” to it, as my grandpa would always say.  I’m sure you’ve all made a beef roast and wanted to create something new with the leftovers.  Well, this is a nice quick option.  No leftover beef on hand?  No problem– it will still be amazing without it. This meal only takes about 15-20 minutes to make and it’s so satisfying.  Top it with a drizzle of the horseradish cream sauce and a few chopped hazelnuts (trust me on this) for crunch.  It’s a perfect weeknight dinner and you can feel good about the fact that you’re eating healthy, whole foods.  Enjoy!

Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce | Relishing It

Roasted Brussel Sprouts, Mushroom, and Beef with Horseradish Cream Sauce | Relishing It

The Recipe: Roasted Brussel Sprouts, Mushrooms, and Beef with Horseradish Cream Sauce

brussel sprouts, halved (or quartered if very large)

crimini mushrooms, halved

leftover braised beef, preferably grass-fed

hazelnuts, coarsely chopped

olive oil

kosher salt and cracked pepper

For the Horseradish Cream Sauce:

1/4 cup sour cream

2 tablespoons creamy, prepared horseradish

2 tablespoons whole milk (any kind will work)

1 tablespoon apple cider vinegar  ( I use Bragg’s organic raw)

1 tablespoon finely minced shallot or red onion

1 tablespoon finely minced fresh chives

1 garlic clove, finely minced

kosher salt and cracked pepper

You’ll notice that I didn’t give amounts for the main ingredients.  Amounts aren’t really needed in this recipe, make as much or as little as you want.  One pound of brussel sprouts will generally feed about four people.  Add as much mushrooms and beef as you like.

To make the Horseradish Cream Sauce: add all of the ingredients to a medium-sized bowl and mix with a spoon.  Taste and properly season with salt and pepper.  Set aside.

Preheat the oven to 400°F.  On a large rimmed baking sheet, toss the halved brussel sprouts with 1-2 tablespoons of olive oil and a sprinkle of salt and pepper.  Roast for about 10-15 minutes, flipping once.  You want a nice golden brown color to appear on the brussels. When they are nearly done and have nice color, add the mushrooms and beef to the pan and roast for a few more minutes until they are heated through and the mushrooms begin to shrink in size. Remove from pan.  Place onto a serving dish and top with the horseradish cream sauce immediately (so it can warm slightly) and hazelnuts.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

 

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Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

We have had a busy couple of weeks, in the most wonderful way.  We went on an epic vacation to Disney World with our extended family.  There were twelve of us in all– six adults and six children– and it was fantastic,  I’m more than a little sad that this long-planned trip has now come and gone.  Luckily, the transition back to our normal lives here in Minnesota was pretty easy.  We’re having a beautiful fall, with stunning colors and perfect temperatures.  October is my favorite month anyway, and this one is living up to every expectation I’ve ever had.  Both of my sweet little ones celebrate birthdays this month– which makes me love it even more.

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

As for that getting back into the swing of things, we went to a neighborhood potluck last night where our friends smoked an impressive 36 pounds of pork.  It was ridiculously delicious!  I made this autumnal dish for the get-together and received some nice comments, so I figured I’d share it with you as well.  It’s a cross between a side dish or a salad, or maybe even a main course.  Let’s just call it food, shall we?  It has a wonderful feel of fall to it and contains some of my favorite things.   I fancy rice and squash as a combination, and a few of you may remember this dish from last year? This time I went with the nutty, toothsome, wild rice.  I’ve been tossing it into soups and salads whenever I can.  I also stocked up on Winter squash at the farmers market yesterday, so I figured I’d add some in as well.

Wild Rice, Roasted Butternut Squash , and Kale with Citrus Curry Dressing | Relishing It

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

Then I decided to make this delicious citrus curry dressing to pour on top of everything.  I’d been dreaming about this dressing after having recently gone out to lunch with a couple girlfriends.  This dressing was on all of our salads and it was insanely delicious.  (No worries, ladies– I think I’ve got it down.  Or something very close and fantastically delicious in it’s own right.) The dressing’s base is orange juice that has been reduced to amp up its flavor.  The curry addition makes it unique and almost addictive.  Bite after bite, you’ll keep wanting more.  I also decided to add some kale into the mix, since I had a bit left from my final CSA box.  I massaged it first with a tiny drizzle of olive oil and salt for about 3-5 minutes.  Massaging kale helps it soften a bit, and in this dish, it is worth the little extra effort.

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

I came across some wonderful honey goat cheese at our co-op and knew it would work perfectly in this dish.  Wow!  There is a smidge of honey in the dressing, so it tied in beautifully.  Of course regular goat cheese would work fine, too.  I topped the dish with coarsely-chopped roasted and salted hazelnuts, but walnuts or even almonds would serve the purpose, too.  Anything that provides a little crunch for texture. The dish can be served warm, but I prefer it at room temperature.  Which makes it a perfect make-ahead dish for the holidays.  Hope you are all doing well– enjoy!

Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing | Relishing It

The Recipe: Wild Rice, Roasted Butternut Squash, and Kale with Citrus Curry Dressing

1 cup uncooked wild rice

1 medium-large butternut squash, peeled and cut into small cubes

1 1/2- 2 cups coarsely chopped kale (any variety will work)

roasted and salted hazelnuts, for garnish (about 1/2-3/4 cup)

crumbled honey goat cheese (or regular), for garnish (about 1/2 cup)

olive oil

kosher salt and cracked pepper

For the Citrus Curry Dressing:

1 cup freshly squeezed orange juice, from 2 oranges  (Valencia worked great)

1 tablespoon finely minced shallot or red onion

1 garlic clove, finely minced

1/2 teaspoon Dijon mustard

1 teaspoon honey

1 tablespoon cider vinegar

2 teaspoons sweet curry powder

1/3 cup extra virgin olive oil

kosher salt and cracked pepper to taste

Preheat oven to 400°F.  Place the diced butternut squash on a large rimmed baking sheet and coat with a little bit of olive oil, salt, and pepper.  Roast for about 20-25 minutes, or until tender.  Turn the squash once while roasting.  The amount of roasting time will depend on how big or small the squash pieces were cubed, so keep a watchful eye.  Remove from oven when tender and let cool a bit.  Squash that is really hot is fragile and will fall apart more easily.

Meanwhile, rinse the wild rice in water and place into a large saucepan with 4 cups of cold water a little salt.  Bring to a boil, then reduce heat to a simmer.  The rice should be tender after about 45 minutes.  Then drain the remaining water and fluff with a fork.  Let cool for a bit. This method uses a bit more water than usual, but helps in that you don’t have to keep such a watchful eye so it doesn’t burn.

To make the dressing, begin by placing the orange juice into a small saucepan and reduce (uncovered) over medium-high heat for about 10 minutes, or until 1/3 cup orange juice remains.  Stir often. Let cool.  Then you may begin making the dressing by using one of two methods.  The first method uses an immersion blender (which I couldn’t live without).  Place all of the dressing ingredients into a tall cylinder shaped container (my blender came with one) and pulse a few times with an immersion blender until the dressing is uniform and well blended.  If you don’t have an immersion blender, you can simply use the bowl and whisk method to make the dressing (or even shake in a lidded jar).   Add all of the ingredients to the bowl, except the olive oil.  Mix together, and then slowly whisk in the olive oil.  Season with kosher salt and cracked pepper.  You may be surprised that you’ll have to add a bit of salt to bring out the flavor of the dressing.

Add the coarsely chopped kale to a medium-sized bowl and drizzle with a tiny bit of olive oil and salt. Massage kale for a few minutes until it is tender and has wilted a bit.

When all of the ingredients are ready, add them to a huge serving platter or bowl.  Pour half of the dressing over everything and gently mix.  Taste.  Add more dressing if you like.  Season with salt and pepper.  Then top with crumbled goat cheese and chopped roasted hazelnuts.  I prefer this dish at room temperature.  Refrigerate leftovers.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Easy Homemade Enchilada Sauce | Relishing ItWith the exception of this past warm weekend– a farewell gift from summer as it left– my mind has been drifting towards cool-weather comfort food.  You know, those meals that you can settle in to and cozy up with in the evening.  I’m ready for less running about, more family meals at the table, and that smell that you greets you at the door and permeates the house– when you know something delicious awaits you for dinner.  Yes, I’m ready for fall food.  I’m ready to eat hot soups and sip hot drinks.  I’m ready to braise things again.

Easy Homemade Enchilada Sauce | Relishing It

Easy Homemade Enchilada Sauce | Relishing It

Enchiladas may seem like an odd place to start, but for me, it’s a perfect seasonal-transition meal.  It’s warm, substantial, and very much a comfort food.  I intended to share this really quick enchilada sauce with you last year, but didn’t get to it.  If you’re a regular reader here, you know that I’m a big proponent of making homemade sauces.  It takes just a little extra effort, and the results are almost always worth it.  They taste so much fresher than store-bought jars, and I like having control over exactly what goes into them.  This homemade enchilada sauce is no exception.  It tastes delicious and comes together in a matter of minutes.  This is a quick enchilada sauce, made from already ground spices, which works well for weeknight meals.  I have a fantastic recipe coming up later in the week for you that uses this sauce. It’s a perfect meal for those crisp, autumn nights.  Be well, everyone.

Easy Homemade Enchilada Sauce | Relishing It

Easy Homemade Enchilada Sauce | Relishing It

The Recipe: Easy Homemade Enchilada Sauce

(makes 3 1/4 cup)

1 tablespoon olive oil

4 garlic cloves, minced

1/2 cup diced onion

3 1/2 tablespoons ancho chile powder

2 tablespoons ground cumin

1 bay leaf

15 ounces organic tomato sauce (plain)

1 1/2 cups chicken broth (preferably homemade)

1/4 teaspoon dried oregano

1 dried bay leaf

kosher salt, to taste

In a large sauce pan, heat the olive oil over medium-high heat.  Sauté the onion and garlic for a few minutes until soft.  Add the remaining ingredients and let simmer for about 15 minutes, stirring occasionally.  Remove the bay leaf and blend ingredients together with an immersion or regular blender. Season with more kosher salt, if necessary.  At this point, the sauce is ready to use.  Refrigerate it to use later in the week, or freeze for another time. Enjoy!

As always, thanks for stopping by to say hello or just to peek around!

Laurie

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