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This recipe is from Vasily’s stepmom, Tamara, and comes all the way from Siberia. It is a wonderful combination of eggplant, onion, tomato and carrot. It is perfect for cooler fall temperatures, and nights when you need something simple and quick to make.

Eggplant, Carrot, Tomato Hash

Serves 5 (or more)

Ingredients:
1 Large eggplant, diced
3 Carrots, cut into sticks and sliced
1/2 Large onion, diced
Tomatoes, 2 medium diced or 1 pint of cherry
3 Tb Olive oil
3 cloves Garlic
1/2 Tsp. Salt
1/2 Tsp. Pepper
2 Tb. Tomato sauce, if you have it!

1. Dice eggplant  and place in strainer. To remove bitterness, pour boiling water over it.
2. Heat garlic olive oil in a large saute pan over medium high heat. Add eggplant, onion, carrots and tomatoes, salt and pepper. Saute for 5 minutes and then cover and cook over medium heat until all of the vegetables are tender. Stir in tomato sauce.  Serve with pasta, rice or as a side dish.

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Joey Jo Jo is a wonderful cook and from Austin, TX. As such we love all things Tex-Mex. Enchiladas are one of our go to recipes for weeknight meals when we feel like spending more time cooking. This recipe is adapted from Moosewood’s Enchanted Broccoli Forest and it is wonderful!

Zucchini and Pepper Enchiladas with Red Sauce

Serves 6

First make the red sauce, then the filling and then assemble.

Ingredients for red sauce:
28 oz. Can Tomatoes, diced
1 Dried New Mexico Chili, reconstituted in water and diced
5 cloves Garlic, crushed
1/2 Tsp. Crushed red pepper flakes
1/2 Tsp Cumin, ground

1. Put all red sauce ingredients into saucepan and bring to a boil. After sauce begins to boil, turn down heat to low and simmer for 15 minutes. Puree with immersion blender if desired.

Ingredients for filling:
2 Tbs. Olive oil
1 Large onion, minced
6 cloves Garlic, crushed
3/4 Tsp. Salt
1 Large green bell pepper, diced
5 small or 3 medium Zucchinis, diced
1 1/2 Tsp. Cumin, ground
1 Tbs. Basil, dried
1 1/2 Tsp. Oregano, dried
1/8 Tsp. Cayenne pepper
Black pepper, to taste
1 cup Jack cheese, grated and packed into cup

2. Heat olive oil in large saute pan. Saute onion, garlic and salt over medium high heat until the onion is softened. Add bell pepper, zucchini, and spices (cumin, basil, oregano and cayenne). Cook until the zucchini is tender. Remove pan from heat and stir in cheese. Cool for a bit before filling the tortillas.

Final ingredients:
12 Corn tortillas, enchilada size

3. Preheat oven to 325 degrees Fahrenheit. Moisten the tortillas by dunking them briefly in the sauce. Place about 1/4 cup sauce on bottom of large baking dish. Assemble the enchiladas by placing about 1/4 cup of filling on each tortilla, roll up and place in baking dish. Top with remaining sauce. Cover with foil and bake for 30 minutes. Serve with sour cream, and if desired, diced avocado.