Category Archives: Recipe
2-1/4 Cups vegetable broth
1/3 Cup tomato paste
2-1/2 Tbsp Chili Powder
2 tsp Ground Cumin
1-1/2 tsp dried Mexican Oregano
2 to 3 cloves garlic, minced
2 tsp soy sauce or tamari**
1 Tbsp lime juice
1 large sweet potato (about 1 lb), chopped into nickel-size pieces*
2 tsp Olive Oil
1/2 yellow onion, chopped
1 medium zucchini or yellow squash, grated (about 1 Cup)
1 tsp Chili Powder
1/2 tsp Ground Cumin
1/2 tsp salt
2 cloves garlic, minced
1-1/2 Cups (1 15 oz can) cooked black beans
1 tsp Runamok Maple Syrup
A package (about 10) of corn or flour tortillas**
Chopped fresh cilantro
First, make the enchilada sauce. (Yes, you can buy it ready-made in a can, but this homemade stuff is so much better, trust us) Combine all the ingredients, save the lime juice, in a medium saucepan. Cook over medium heat, whisking to dissolve the spices and tomato paste into the vegetable broth. Simmer sauce for 15 minutes; mixture will thicken and reduce somewhat. Remove saucepan from heat and whisk in the lime juice. Set aside for the time being. Also: at this point, get out the tortillas (if they have been refrigerated) so that they can warm to room temperature.
Steam the sweet potato for the enchilada filling. Bring to a boil about 2-3 inches of water in a heavy pan that you have fitted with a steamer basket. Put the potato chunks in the basket, cover, and steam for 10 – 15 minutes, until they are fork-tender. Transfer sweet potato to a heatproof bowl and mash pieces with a fork (or potato masher, if you are fancy) until mixture is the consistency of, well, lumpy mashed potatoes.
Make the rest of the enchilada filling. Heat olive oil over medium heat in a large, heavy skillet. When oil is hot, add onions and sauté, stirring, until onions begin to become translucent, 6 – 8 minutes. Add the shredded yellow squash (or zucchini), and stir to combine. Squash may give up some liquid when it hits the hot skillet; continue cooking until liquid evaporates /steam abates, about 1-2 minutes. Sprinkle mixture with chili powder, cumin, salt and garlic, then add the black beans, stirring to combine. When bean-squash mixture is nearly heated through, add the sweet potato and drizzle with maple syrup. Stir until ingredients are just incorporated, and remove pan from heat.
Assemble the enchiladas. Preheat oven to 375°F. Spoon about 1-1/2 Cups of enchilada sauce into a 9″x13″ baking dish, and tilt dish (or spread with the back of a spoon) to cover bottom of the pan. Dip a tortilla in the sauce* to lightly coat the outside. Take a spatula or wooden spoon to spread a generous spoonful of filling into the tortilla, before rolling it up and placing it seam-side down (and sauce-coated tortilla-side up) in the pool of enchilada sauce.
Repeat the process with another tortilla, then another, making sure to nestle each completed enchilada close by the previous one(s) in the dish, so that they stay tightly rolled up while baking. Do this until you either run out of enchilada filling, or run out of space in the baking dish.
When the dish is full of enchiladas, cover them all with the remainder of the sauce. Cover dish with aluminum foil, and bake, covered for 20 minutes. Remove the foil and bake for another 5 minutes, to brown and crisp-up the tops of the enchiladas. Take pan out of the oven and allow to cool for several minutes.
Garnish with avocado slices and fresh cilantro, if desired. Serve right away.
*(you want to coat the middle of the outside of the tortilla, which will eventually be the side of the enchilada that faces up in the baking dish)
**Interested in making this a gluten-free dish? Use wheat-free tamari instead of soy sauce in the enchilada sauce, and corn tortillas instead of wheat ones.
1 head green cabbage, thinly sliced with stem removed
2 onions, sliced
4 cloves of garlic, sliced
1 Tbsp Extra-Virgin Olive Oil
1 Tbsp Butter Olive Oil
Salt and Pepper, to taste
Red pepper flakes (optional)
Heat olive oil in a large stainless steel pan. Add the onions to the hot oil, cook until they are soft but not yet browned.
You may need to cook the cabbage in batches. Be careful not to overfill your pan.
Add the cabbage to the onions and let it sit for a few minutes. Once it starts to brown on the bottom, gently flip it with a spatula so that the other side can brown. Try not to stir it to often, you want it do be able to caramelize just a little.
Drizzle with Butter Olive Oil, salt, pepper, and red pepper flakes. Allow to cook a few more minutes, until cabbage is soft and starting to caramelize. Remove from heat and serve immediately.
If you had to separate the cabbage into batches, and them all to a large mixing bowl and toss a few times. This will make sure that the onions are mixed throughout.
1 Pizza Crust
3 Cups Mozzarella Cheese, divided
1 (8 oz) package cream cheese, softened
3 Tbsp Ranch Seasoning
8 strips bacon, cooked and crumbled
1 lb cooked and cubed chicken
Prepare your pizza crust according to the package directions.
Preheat oven to 425°F.
In a small bowl, combine softened cream cheese and ranch seasoning. Spread the mixture evenly over your crust.
Sprinkle about 1-1/2 Cups of mozzarella over the cream cheese mixture. Top with chicken and bacon. Sprinkle remaining cheese evenly on top.
Bake for 20-25 minutes or until cheese is melted and bubbly. Serve immediately.
In a medium mixing bowl, combine all of your ingredients except the mushrooms. Whisk to combine. Add the sliced mushrooms to the oil and seasonings. Toss gently to insure that each side of the mushroom slices is evenly coated. Marinate for 20 minutes to 1 hour.
Preheat oven to 350°F. Arrange marinated mushrooms in a single layer on a parchment paper-covered rimmed baking sheet.
Bake mushrooms for 10 minutes, then flip over the slices and bake an additional 15 minutes.
Increase the oven temperature to 375°F, bake another 10 minutes before flipping the mushroom slices and baking 15 minutes more. Note: for the last 15 minutes, you will need to keep an eye on the mushrooms to make sure that they don’t burn.
Remove baking sheet from oven and drain excess marinade by transferring mushroom slices to a paper towel. They will crisp up as the oil drains off.
If you are wanting more ‘smoke’ flavor, try adding 3/4 tsp of liquid smoke.
You can use AllSpice Dried Shiitake Mushrooms, but fresh mushrooms will give you a better texture in the end.
4 boneless, skinless chicken breasts
1/4 Cup Black Currant Balsamic Vinegar (or your favorite dark, fruity balsamic), plus extra for drizzling
2 Tbsp Chipotle Olive Oil
2 Tbsp Olive Wood Smoked Olive Oil, plus extra for drizzling
Rice (about 4 Cups, cooked)
In a small bowl, whisk together the marinade: the Black Currant Balsamic, Chipotle Olive Oil and Olive Wood-Smoked Olive Oil. Transfer marinade to a large resealable bag.
Rinse the boneless, skinless chicken breasts with water and pat dry with a paper towel. Place the chicken pieces in the bag of marinade and seal the bag. Allow chicken to marinate in the refrigerator overnight.
Prepare a charcoal or gas grill for cooking over medium-high heat. Remove the chicken from the marinade and pat dry once again. Grill chicken breasts over medium-high heat until done.
Slice chicken “on the bias,” and arrange on a bed of rice. Drizzle with a little more balsamic vinegar and olive oil before serving.