Green with Envy: Move Over Taco Tuesday, Enchiladas are Stealing the Spotlight!

Everything about this dish is green...in both a literal and figurative sense. If the rainbow chard and zucchini aren't enough for your, the creamy avocado enchilada "sauce", blended with tomatillo salsa (or salsa verde) will certainly quell your craving for dairy.

Almost vegan, accidentally gluten free and purposefully vegetarian, this dish is grate for any potluck party, dinner party or great substitute for ho-hum salad on a hot summer day. Unfortunately (of fortunately?), I had no leftovers which is obviously a sure sign that this was a winning dish.

What I LOVE about enchiladas, tacos, you know..all that gringo Mexican food is that you can throw whatever you have in the fridge and make something that tastes above decent and looks pretty damn impressive. I certainly did not throw in the contents of my fridge for this enchilada because I didn't want to mask flavors, but rather bring them front and center and make them feel cohesive. Some other great veggies that would bring this dish together include:

• mushrooms
• spinach (instead of chard)
• red onion (they get super sweet and yummy in the oven)
• yams or sweet potatoes (peeled and cut into small pieces

I wanted my ingredients to shine; I wanted people to taste the flavor of the rainbow chard stems and heighten the flavor of the creamy ricotta cheese (traditionally used in Italian foods), with a kick of jalapeno.

Notice how there are no beans? Between the sturdy and fibrous chard and heaviness of avocado, beans would have been overkill.

The flavors are just as bright as the colors, but nonetheless, this dinner is refreshing, light and easy to share. So don't be green with envy because of how delicious this looks, y'all can have the recipe and feel a little better about drinking that extra margarita on enchilada Tuesday! Go on girl (or boy!), you deserve it!

Creamy Avocado, Rainbow Chard and Caramelized Onion Enchiladas  

Ingredients:

• 1 pack of corn tortillas 
• 1 bunch of rainbow chard, rinsed well, leaves and stems chopped
• 1/2 white onion, sliced thinly
• 1/2 cup corn (fresh, canned or frozen are fine)
• 3-4 garlic cloves, minced
• 1 tsp red chili flakes
• 1/3 cup water or vegetable broth
• 1/2 cup ricotta cheese
• 1/2 jalapeno, seeded and minced (roasted and then minced would be delish as well!)
• Salt and pepper to taste
• 2 ripe avocados 
• 1 1/2 cups of tomatillo salsa or your favorite salsa verde (I love the Trader Joe's salsa verde; use the whole bottle of that if you decide to use it for you sauce!)
• Olive oil
• Cooking spray
• Green onions, sliced (optional, as a garnish)

Directions:

1.   Preheat oven to 350 degrees. Grease casserole dish, I used a 9 X 9 inch dish; set aside.
2.   Heat 2 Tbs. of olive oil on medium heat. Add you onions until they become soft and translucent, about 4-5 minutes.

3.   Next, add your garlic and let it become fragrant, about 30 seconds, before adding your chopped chard. 

4.   Rainbow or swiss hard are pretty sturdy greens, so after cooking for about 3 minutes, add in a water or broth and cover. The chard will wilt and soften after another 4-5 minutes, covered. 

5.   Super simple, add in you salt, pepper and red chili flakes and corn, cook for another 2-3 minutes.

6.   My jalapeno was VERY spicy, so I only added 1/2 of it and I seeded it, but sometimes you get a pretty mild pepper and might want to add the whole thing, without seeds. I wanted to play it safe and not play Russian roulette with my pepper! Pop that pepper into a food processor and let it rip until it's finely minced. Add ricotta and blend again.

7.   Rinse your food processor with warm water and soap before making your enchilada sauce.

8.   In your cleaned food processors add salsa verde and 2 ripe, avocados. Blend well for about  30 seconds, it will be very creamy. Ripe avocados will make this creamy; 2 were plenty for my portion, but by all means use another avocado or one less if you want it less creamy. You won't miss the dairy, trust me!

9.  To assemble enchiladas: wrap tortillas in a damp paper towel and warm in the microwave for about 20-30 seconds; this will help prevent your tortillas from breaking when filling them. Take a tortilla, spread some ricotta cheese, add in about 2 tsp. of the vegetable filling and roll them on the counter top or plate. Place in your baking dish, seam side down. 

10.   Continue filling and rolling tortillas until your dish is filled or you run out of tortillas!

11.   Slather the enchilada sauce with a spoon, making sure to coat all the edges of tortilla with sauce; would hate to have a dry enchilada!

12.   Bake in the oven for 25 - 30 minutes, uncovered, and serve immediately! This recipe feeds about 6 people, two enchiladas each. 

The Paleo Push: Even 24 Year-Olds Need More Energy!

Aloha!? Hello?! Guess, who's back? This is gal is refreshed and ready to really ramp things up...in the kitchen of course. Of the last month or so I've been lagging on posts because my kitchen has been "under construction", so to speak. Literally pulled spices out of a canvas bag because we no longer have any shelving. Oh, did I mention I don't have a kitchen table either?? With limited prep space, it's challenging/daunting to even try and attempt to cook multiple nights a week.

Needless to say I've started to really appreciate having leftovers to munch on days after! Excuses aside... cooking is like stretching for me...I need to chop, dice, saute  bake and EAT to it's a long-term commitment I need to keep up with to live a balanced and happy life!

It's funny because this article was just published today by one of my fav online publications, The Bold Italic, and as much as it poke fun at the Paleo "diet", I like that to believe that the Paleo lifestyle is trying to accomplish several things:

1. Making people think about energy differently:  Paleo is devout to its proteins (and no not the lame powder, but the real stuff like MEAT and NUTS!)

2. Regularly engaging in high intense workouts (not necessarily lengthy workouts): Incorporating protein as a form of  long-term energy, rather than relying on carbs or short term (i.e. grains, lentils and some fruits), Paleo lovers are all about their Crossfit, PX90 etc. to burn off , all those fats you are allowed to eat (ahem, bacon fat!). Let me just say I love my Zumba, runs and weight training, so I'm not trying to adhere to the Paleo diet strictly here, because I can't really work off that bacon fat with some samba footwork once a week! I mean let's the be real right!?

Going Paleo 100% takes discipline, effort and frankly some support from local gym goers, friends, family etc., that are also doing Paleo.

So I've made a choice to try (operative word there), to eat Paleo at home, where I can cook my meals and not sweat it when I go out for dinner on a Friday, brunch on Sunday, or have the occasional marg on Tuesdays. I'm also down for more energy to do things I love...like cooking!

Here's the very, basic low down on what the Paleo diet is, which actually lends it to be a quite versatile eating lifestyle:

• Grass-fed meats (leaner the better, always), Seafood
• Nuts (but not peanuts!)
• Eggs
• Limited oils (coconut oil, olive oil) and natural fats (like one's that come from the meat you are cooking!)
• Vegetables, Root vegetables (sweet potatoes are a-okay!)
• Fruits (contested by Paleo followers, but berries are a safe bet, since they contain the least amount of natural sugar)

No sugar, processed/refined foods, dairy, legumes, gluten-products or grains!

Yep, you got this!! Be strong, boost your energy with this tasty recipe below. 

Mexican Chicken Stew Over Cauliflower, Garlic, Lime "Rice"

adapted from PaleoOMG

Ingredients:

Check out that rice! Unlike the real stuff this will fill you up, so portion control it. 

• 2 large chicken breasts
• 1 (8 oz.) can diced tomato
• 1 (8 oz.) can tomato sauce
• 1/2 yellow onion, sliced
• 1 red pepper, sliced
• 1 yellow squash, sliced
• 1 tsp cumin
• 1/2 tsp chili powder
• 4-5 cloves of garlic, minced
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp oregano
• Olive oil

For cauliflower rice: 

• 1 head of cauliflower, chopped and then baked
• juice of 1 lime
• 1/2 cup cilantro, chopped
• Pepper to taste

Directions:

1. Spread head of chopped cauliflower (also known as florets , even onto a baking sheet. Drizzle 1 tsp of olive oil and a pinch of salt over florets. Bake for 400 degree for about 20-25 minutes.

2. While cauliflower is baking, in a large saute pan, heat 1 Tbl. of olive oil at medium heat. Once oil is heated. Add onions, garlic, peppers and squash and saute until slightly soft, about 3-4 minutes. 

3. Make room in the pan for chicken breasts and cook, on each side, for 3 minutes. 

Quick Tip! Grate fresh garlic cloves rather than mince with a knife, it's a fast and easy shortcut!

4. Add diced tomatoes, tomatoes sauce and spices, turn up heat to a boil. 

5. Once chicken in the sauce is starting to boil, reduce heat to a simmer and cover with the lid. Let the chicken simmer in the sauce for about 30-35 minutes or until chicken is completely cooked (usually at 180 degrees, it's totally cooked!)

6. Once chicken is fully cooked, removed from heat onto a cutting board and shred chicken with two forks. 

7. Return shredded chicken into the simmering sauce, and continue cooking chicken, but now at medium heat for about 5 minutes. The chicken should begin absorbing some of the sauce, but don't worry if it's still kind of stew-y. Serving piping hot over cauliflower "rice" and sliced avocado! Serves about 6 hungry passionate Paleos!

For cauliflower rice:

1. Place baked cauliflower florets into a food processor along with chopped cilantro. Pulse (do not hold down and blend) cauliflower a few times until it looks like grains of "rice". 

2. Transfer to plate and squeeze lime juice over rice. Stir in raw (or you could cook in a little olive oil) two cloves of minced garlic. 

3. Sprinkle some pepper for added flavor!

Girls Night In: Skinny Enchiladas and Homemade Mango Salsa

After reading this article on a few simple steps to detoxing after a holiday/big event/special occasion (ahem, Niner's win and birthdays galore), I was inspired to cook vegetarian this week! Inviting a few close gal pals to mi casa, I decided this is not only a vegetarian, but girl approved meal (Boys are you listening!?)

I've found that many people, trying to lead a vegetarian lifestyle, defer to tofu as their main source of protein. However, I've noticed that many find the texture to be off putting (if not cooked properly that is!) and it's also been proven that too much soy, is actually detrimental to your health!

Side note from my old trainer...he said that too much soy for women also decreases chances of weight loss (that is, if you are weight training, which is the way to go if you want lose inches for good and gain strength!), because of the increased amounts of estrogen. Apparently, addtional estrogen and less testosterone, makes us ladies keep those extra stubborn pounds on. Yikes! Well thank goodness we have this enchilada recipe!

Layered this veggie enchilada, casserole style, with corn tortillas

Enchiladas are an easy way to entertain or impress...they also make for amazing leftovers! So if you are looking to cook a meal for a few people, or just a to last for a few days, enchiladas make for an excellent lunch or dinner anytime.

Yes, it's still winter (boo!) but there are an abundance of lovely vegetables that are available...like butternut squash that make any enchilada lively and satisfying. What I love about this vegetable it has an almost creamy, buttery, texture when cooked, making for a rather filling main dish ingredient. It's also a beautiful, bright orange, which makes any blase dish turn into a piece of art.

Bright butternut squash

I had a few mangos laying around, ripening rather slowly, so I made a mango salsa that compliments this dish or a bowl of tortilla chips. Talk about a colorful meal!

Inspired by several recipes that included goat cheese (go figure!), black beans, butternut squash, and a partially homemade (but still healthy!) enchilada sauce...I present you the detox of enchiladas that doesn't compromise flavor or fullness, but certainly cuts out TONS of added calories, replacing them with more nutritious ingredients.

I tried both the corn tortilla version and whole wheat flour tortilla variety. NOTE: It's more challenging to roll corn tortillas, unless you warm them...if you are like me and got impatient, you stacked them like a lasagna!

Vegetarian Enchiladas with Homemade Mango Salsa

Goat cheese and salsa verde sauce give it a nice tangy taste, paired with hearty sqaush

Kneading Sass original 

Ingredients: 

• 1 large butternut squash, peeled, seeded and diced into cubes (TJ's has an already cubed version, go for it!)
• 1/2 yellow onion, chopped
• 1 can of black beans, rinsed
• 2 large zucchinis, halved and sliced
• 2 cloves fresh garlic, minced
• 1/2 tsp cumin
• 1-2 tsp chili powder (two if you like heat!)
• Salt and pepper to taste
• Olive oil (for sauteing and brushing tortillas)
• 10-12 corn tortillas 0r 8-10 whole wheat tortillas (these are softer/easier to roll, but also larger in size!)
• 4 oz. soft, goat cheese 

Enchilada Sauce

• 1 cup of your favorite salsa verde
• 2 Tbl low fat sour cream

Mango Salsa (optional)

• 2 mangoes, peeled and diced
• Juice of one lime
• 1/4 red or whine onion, diced
• 1 roma tomato, diced
• Sea salt to taste
• Pinch of chili powder
• 1 avocado, diced

Directions (for enchiladas):

1. Preheat oven to 450 degrees. Chop butternut squash and and zucchini. Lay in one single layer on cookie sheet and season with 1 Tbl. olive oil and salt and pepper to taste. Makes sure to evenly coat vegetables with oil and seasonings. Place in the middle rack of the oven to roast and soften for about 20 minutes. 

Post roasting veggies!

1. While veggies are roasting in the oven, chop onion and garlic. Drain black beans under some water. 
2. In a large pan, heat oil to medium low heat, add 1 Tbl. olive oil and onions. Saute for about 4 minutes until translucent and soft. Add garlic and cook for about 1-2 minutes until fragrant. Add beans and cooked for 4-5 minutes more
3. Once veggies are done, place them directly into pan with beans, onions and garlic. Add cumin, chili powder and extra salt (if needed!) Saute vegetables together for about 3-4 minutes. They might mush up and lose their shape but that's fine!
4. Lower oven to 350 degrees to bake enchilada in later. 
5. To make enchilada sauce, mix 1 cup of salsa verde and 2 Tbl. of low fat sour cream in a bowl until combined.
6. If using corn tortillas: Layer a few teaspoons of enchilada sauce at the bottom of casserole dish. Add two and half corn tortillas to dish, layer with vegetables and then layer with handful of crumbled goat cheese. Repeat 2 more times, corn tortilla, vegetables, goat cheese. After last layer, pour remaining enchilada sauce into dish. It may seem like the tortillas are drowning in sauce, but remember that corn tortillas are relatively dry and saturate liquid quickly! Bake for 20 minutes, uncovered; at this point, most of liquid is absorbed and top is slightly browned.

7.  If using whole wheat flour tortillas: Layer a few teaspoons of enchilada sauce. Take tortillas and add vegetable filling and crumbles of goat cheese. Roll tortilla and place seam side down, in casserole dish. Repeat until the casserole dish is full, it will hold about 8-10 tortillas. Top with enchilada sauce and small handful of goat cheese. Bake uncovered at 350 degrees for about 12-15 minutes. 

Made a second, smaller version of the recipe above, so this is only 4 wheat flour tortillas instead of 8!

8.  Serve immediately! 

Directions (for mango salsa):

1. Dice all ingredients and place in a bowl, mix with salt and chili powder to taste. Squeeze the juice of one lime and mix again. Store in air tight container for up to 4 hrs (before serving) 
2. Refrigerating over night is even better! Serve with enchiladas, tortilla chips...or literally ANYTHING you'd put salsa on. Check out my post enchilada breakfast below!

Cooking or going to gym, we all know the obvious choice

This past Monday I had stress really getting to the best of me. As soon as I walked through my front door, I was confronted with the ultimate dilemma, go to gym or cook? It's like asking chicken or the egg...except not really. But I think both are good for my health. Since there is no such thing is summer here in San Francisco, I  turned my apartment into a crisper, cooking up a storm. The night ended with a big release, letting my frustrations out with two forks and some juicy chicken breasts, shredding away like my life depended on it!!

Well, it was less dramatic that that (although shredding the chicken was kind of fun!) and the end result was homemade taco bowls and Mexican shredded chicken; both were a success and total keepers! Both of these recipes came from the same site, Emily Bites, who is clearly obsessed with using cupcake tins to make anything...therefore dubbed GENIUS in my books. Kuddos Emily. 

So I'd seen these links floating around, on the interwebz, using cupcake tins to make taco bowls out of small, corn tortillas...except the tins were turned UPSIDE DOWN! These crevices literally hold anything you can stuff in a taco shell...or bowl in this case. I was going to use the standard, ground turkey, but sometimes I find it too dry for my liking; I wanted some moist (yup, used that word, deal, I know some you hate that word) chicken that was juicy, yet flavorful and light. And then I came upon this easy, affordable and versatile, recipe to make shredded Mexican chicken, which has lasted me days! Best of all, you don need a crockpot! (On that note, I really need one, I'm a terrible Indian girl for not owning one!)

Taco Bowls

adapted from Emily Bites

Ingredients:

• 6, 6-inch corn tortillas
• Cooking Spray
• Water
• Salt

Directions:

Preheat the oven to 375.  Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. 

Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin. Bake in the oven for 8-10 minutes.

Shredded Mexican Chicken

adapted from Emily Bites

Ingredients:

• 1 (8 oz) can tomato sauce
• 2 tsp white wine vinegar
• 3-4 cloves garlic, minced
• 1 tsp chili powder
• 4 tsp taco seasoning
• 2 tsp oregano
• ½ tsp sugar
• salt & pepper to taste
• 1 tb extra virgin olive oil
• 1 ½ lbs boneless (about 3 pieces) skinless chicken breast

Directions:

In a medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, taco seasoning, oregano, sugar, salt and pepper until thoroughly combined. In a large skillet or sauté pan, bring the oil to medium-high heat. 

Add the chicken breasts in a single layer and cook for 3 minutes on one side, flip them over, and then continue to cook for 3 minutes on the other side. Add the tomato sauce mixture to the pan and bring it to a boil. Lower the heat to medium-low and cover the pan. Simmer for about 20-25 minutes until the chicken is fully cooked through. 

Remove the lid from the pan and transfer each breast to a cutting board, shredding it using two forks and then returning it to the sauce. When all the breasts are shredded, stir them into the sauce until thoroughly combined. Continue to cook for about 5 more minutes until the sauce thickens and soaks into the chicken. 

This dish is great in tacos, burritos, added to a salad and even by itself!