Enchiladas Verdes

 

Ingredients

5 large flour tortillas
1 cup brown rice
1 14 oz can diced tomatoes with juice
1/2 cup cabbage
1.5 cups black olives
2 cups enchilada verde sauce
2 tbs oil
1 green chili
1/2 yellow onion
1/2 cup thawed frozen corn
about 8 strips of vegetarian chicken strips
2 green onions
1/2 cup cilantro
2 tsp ground cumin
sour cream

How to make Enchiladas Verdes with olives

This recipe is delicious and worth the extra effort.  If you eat meat, you can use real chicken strips.  If you are vegan, you can omit the sour cream.

The rice:
Drain about 1 cup of juice off of the tomatoes.  (I like to use tomatoes that also have chilies in them).  Add about 1/2 cup of the olive juice and 1/2 cup of water.  This is the stock in which the rice will be cooked.  Add this to the rice and bring to a boil.  Add 1 tsp of cumin, a few leaves of cilantro, and a few slices of the green onion.  Reduce to a simmer and cook until soft.

The green chili mixture:
Heat oil in a small skillet and add diced onions.  Cook for about 1 minute and then add the chicken and most of the diced green chili.  (I like to reserve some of it to top off the enchiladas).  Cook until the chicken had a nice crust and the chilies and onions are soft.  Then, add the corn and cumin and cook until heated.

Enchiladas:
Spread the rice on the tortillas.  Top with some of the chili mixture, 1/5 of the cabbage, olives, cilantro, and green onions.  Spread some sour cream on the tortilla and roll closed.  Place it in an oven safe baking dish.  Repeat this 5 times (or for however many enchiladas you are making).  Top with enchilada sauce, extra olives, green onions, and cilantro.  (You can also top it with cheese, if you like).

Bake in a 350 degree oven for about 20 minutes.  Serve with a dollop of sour cream and salsa.

Kale and Barley Soup

 

Ingredients

2 tbs butter
1 white onion
1 shallot
3 cloves garlic
1/2 tbs curry powder
1 14.5 oz can of diced tomatoes
3 cups vegetable stock
2 cups water
3/4-1 cup pearl barley
3 bay leaves
1 tbs vegetarian worcestershire sauce
2 carrots
1 stalk celery
3 leaves of chopped kale
1 green bell pepper
2 tsp celery salt
1 tsp garlic salt
1 tsp dried Italian seasonings
pepper to taste

How to make Kale and Barley Soup

This is a healthy and rich recipe that can be modified for any vegetable tastes.  I often add cannellini beans for some extra protein.

In a large dutch oven, heat butter over medium heat.  Add diced onion and shallots and saute for about 4 minutes.  Then add the garlic and curry powder and saute for a few minutes more.  Then add the tomatoes in juice, vegetable stock, water, worcestershire sauce, Italian seasonings, bay leaves, celery salt, garlic salt, and pepper and bring to a boil.  Add the barley and reduce to a simmer.  The barley takes a while to cook, so I wait a while to add my vegetables so they don't get soggy.

After about 20 minutes, add the carrot and celery.  Cook until barley is nearly tender.  Then add the bell pepper and kale and cook until all ingredients are thoroughly cooked.

Enjoy!

Veggie Frittata

Ingredients

1 1/2 tbs vegetable oil
1 shallot
2 cloves garlic (minced)
1 green bell pepper (diced)
1/2 large diced tomato
4 large beaten eggs
1 cup chopped spinach
1-3 tsp garlic salt
1/2-1 tsp black pepper
1 tsp crushed red pepper flakes
1/2 cup shredded Italian blend cheese

How to make Veggie Frittata

This recipe is great because you can take anything that you might have in the fridge and throw it into a frittata.  I used things that I needed to get rid of soon, but you can put in anything you like.

In a cast iron skillet, heat the oil and add the diced shallot, garlic, and bell pepper.  Cook over medium heat until softened and very fragrant.  Then, add the spinach and tomato and simmer for about another minute or two until the spinach is mostly wilted.

In another bowl, whisk eggs, salt, red pepper, and pepper.  Then, just before adding to the other ingredients, add 1/2 of the cheese to the eggs and stir.

Add this to the skillet and cook over medium heat for about 3-4 minutes.  As it is cooking, scrape the sides and bottom of the pan to move the egg around.  When the eggs are mostly cooked but still a bit loose, cover with remaining  cheese and put into a 400 degree oven. 

Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.

Remove from the oven and let stand for about 5 minutes more to let the eggs set.

Cut into wedges and enjoy!