Easy Enchiladas.

About 4 cups shredded Turkey breasts from a roasted turkey

Two big cans of green enchilada sauce

2 pounds cheese shredded white cheese

15 corn tortillas

Canola oil 1/2 cup in small frying pan heat to hot

First shred turkey in a bowl set aside

Shred cheese in another bowl set aside

Heat oil to hot then fry the corn tortillas until they turn soft remove from pan with spatula drain off oil and put on plate

In a big rectangle pan the 13 by 9 in line with aluminum foil for easy clean up.

Take 1 can of enchilada sauce open it up and pour half of it into shredded turkey and mix well

To form enchilada take a tortilla add a spoon of turkey and a pinch of cheese then roll place in pan repeat until pan is full then sprinkle cheese over the rolled tortillas and pour the can and a half of enchilada sauce on sprinkle with cheese .

Now you can do one of three things if cooking the next day then foil wrap and place in fridge until ready to cook.

This recipe freezes really well if going to freeze, do not use glass pan use a metal pan one of those take and bake pans work well. Once frozen take out of freezer the day before you want to bake thaw in the fridge then bake.

To cook preheat oven to 375F cook 45 minutes uncovered .

Note : You can replace the turkey with chicken or roast beef .

Also you can replace the green enchilada sauce with red enchilada sauce .

Serve with beans and rice along with sour cream on top.

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Easy Chicken Soup

4 pieces chicken breast or thigh ( remove skin)

3 stalks of celery chopped into 1/4 inch pieces

2 carrots peeled and chopped into 1/4 inch pieces

10 cloves garlic peeled and chopped

1 onion chopped into 1/4 inch pieces

2 quarts chicken stock

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

1/2 cup noodles

Large sauce pan

Heat oil in sauce pan add chopped vegetables, garlic, onion and salt, pepper and cook for 5 minutes then add chicken stock and chicken bring to boil lower to simmer cook 15 minutes then remove chicken pieces using a folk and knife debone the chicken and add back to the pot add the noodles cook for 5 minutes then turn off and serve in bowls hot.

Makes enough to serve 4 people.

Stir Fry

1/4 cup oil 1 onion sliced

1/2 inch piece of ginger sliced

1 inch fresh Turmeric sliced

5 pieces garlic peeled and sliced 

1 cup mushrooms sliced  

1/2 pound firm tofu cubed

1 head broccoli broken into small pieces  

1 bell pepper sliced 

1 yellow zucchini sliced

3/4 cup peanut butter 

4 tablespoons soy sauce

2 teaspoons nutritional yeast 

1/2 cup water 

Prep vegetables slice and set aside 

In wok heat oil and add garlic , ginger and Turmeric root sauté for 2 minutes add mushrooms , onions , broccoli, bell pepper and zucchini sauté until vegetables are tender

In sauce pan combined peanut butter ,soy sauce and nutritional yeast add water and stir till smooth and warm then add to vegetables and serve hot  

 Perfect Homemade Hummus   

: Perfect Homemade Hummus with Raw Vegetables
Summary: Homemade hummus perfectly seasoned with caramelized shallots and garlic, warm spices and a shot of lemon juice. Use fresh vegetable dippers.

Ingredients

    3 tablespoons extra virgin olive oil, plus additional

    1 large shallot, peeled and finely minced

    4 fat garlic cloves, divided use

    16-19 ounces no- or low-salt cooked garbanzo beans

    3 tablespoons tahini (sesame seed paste)

    2-3 tablespoons fresh lemon juice

    1 teaspoon ground cumin

    1/2 teaspoon ground coriander

    1/8 teaspoon kosher salt

    For dipping: Toasted pita bread wedges or vegetables (beet slices, radish slices, broccoli florets, carrot sticks, cherry tomatoes)

Instructions

    Add 3 tablespoons olive oil to a skillet. Sauté shallots for 5 or so minutes, until lightly brown. Add 3 pressed garlic cloves and sauté for another minute or two.

    Add contents of skillet, including oil, to the bowl of a food processor. Add garbanzo beans, tahini, lemon juice, cumin, coriander and salt. Whirl for a minute or so until it forms a paste, adding another tablespoon of olive oil and 1 tablespoon of water if needed to get it moving. Press the final garlic clove and add it, whirling for another 30-60 seconds, adding another tablespoon of water if you need to, for proper consistency. The final result should be like thick paste or frosting.

    Taste and adjust seasonings, adding another pinch of salt if needed, or more lemon juice, of even more garlic if you like it that way. The final result should be to your liking! Feel free to add another tablespoon of water if it isn’t a loose enough puree for you.

    Transfer to a serving bowl, and surround with vegetable dippers.

    Serves 6-8

Preparation time: 15 minutes

Cooking time: 8 minutes

Diet type: Vegetarian, vegan

Diet tags: High protein

Number of servings (yield): 6-8

Culinary tradition: Middle Eastern

Tagine Chicken 

2 chicken legs and thighs skin removed 2 tablespoons olive oil 

1 teaspoon heaping of ginger

2 teaspoons turmeric 

1/4 teaspoon salt

1/4 teaspoon black pepper 

Water as needed

1 onion sliced 

1 kohlrabi peeled and cut into 4 chunks

1 zucchini ends removed and sliced into 4 chunks

To make get tagine pan add oil then onion chicken*

Then take spices mix in small bowl then add to chicken and add water bring to low simmer cook 15 minutes or until chicken is soft then add vegetables and cook until tender over low heat watch water so it doesn’t burn add more if needed 

I simmer till very little liquid is left 

*Always wash chicken either with lemon juice or vinegar let sit 10 minutes then rinse to remove chicken smell.

You can switch the vegetables out if you don’t have the ones above, can make with potatoes, carrots, turnips and peas.

The picture is of potatoes and peas with tomatoes.

Serve with khobs .