entree Archive

Roast Vegetable ‘Stacked’ Enchiladas

This recipe isn’t anything new or life-changing. It’s isn’t particularly pretty or Pinterest-y. It’s a casserole, for crying out loud. (You could even venture to say this is something akin to a ‘Mexican lasagne’.)

But you know what? All of that aside, these vegetable enchiladas are really stinkin’ delicious. This dish has been a staple in my household for years, but I’ve hesitated writing about it here, because of the aforementioned reasons. But, you know what? To heck with reason. And to heck with pretty and Pinterest-y recipes. Because, sometimes, the best things in life aren’t pretty in the least.

And I’m totally ok with that. So, here it is then: my favorite recipe for ugly-yet-tasty roast vegetable enchiladas. I think you’ll like them. A lot.

roast vegetable enchiladas | rosemarried.com

Roast Vegetable Stacked Enchiladas

Serving Size: Serves 4-6

Ingredients

  • 15-20 corn tortillas
  • 1 can (28 oz) red enchilada sauce (my personal favorite is El Pato brand enchilada sauce)
  • 4 cups shredded cheddar cheese
  • 1 poblano pepper
  • 1 red bell pepper
  • 1 white or yellow onion, diced
  • 2 carrots
  • 1 parsnip
  • 1 cup frozen corn, thawed
  • 1 large handful kale leaves, roughly chopped
  • 2 canned chipotle peppers (in adobo), finely chopped
  • 2 teaspoons cumin
  • 1.5 tablespoons olive oil
  • Salt & pepper

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil or a SilPat.
  2. While the oven is preheating, chop and prep the vegetables. Peel the carrots and parsnip, and chop into 1/4 pieces. Remove the stem and seeds from the poblano and bell pepper, and chop into 1/4 inch pieces. In a bowl, toss together the chopped peppers, onion, carrots, and parsnips. Stir in the olive oil, cumin, chopped chipotles, salt, and pepper. Spread the veggie mixture in an even layer on prepared baking sheet. Roast veggies in the oven until tender and starting to brown, 15-20 minutes.
  3. While veggies are roasting, heat a small amount of olive oil in a skillet over medium heat. Cook corn and chopped kale, until the kale is wilted and any excess moisture from the corn has evaporated. Season with salt and pepper. Set aside.
  4. Once the veggies are roasted, it is time to assemble the enchiladas. In a 9×13 baking dish, pour enough enchilada sauce in the bottom of the dish to coat. Place a layer of corn tortillas atop the sauce. Pour a bit more sauce over the tortilla later, using a spoon or spatula to spread evenly over the tortillas. Sprinkle a handful of cheese over the tortillas. Next, sprinkle a mix of roast vegetables (including the kale and corn) over the cheese and tortilla layer. Add a bit more cheese atop the vegetable layer. Continue to layer in this fashion – tortillas, sauce, cheese, vegetables – until the pan is full. Place a layer of tortillas atop everything, and spread sauce generously over the tortillas. Sprinkle one last layer of cheese atop of the pan, for good measure. :)
  5. Reduce oven heat to 350 degrees F. Bake enchiladas, uncovered, for 20-30 minutes. Allow to cool for 5-10 minutes before attempting to eat. (I have burnt my tongue many a time on these enchiladas!)
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Roast Chicken Salad with Tarragon and Apricots

This recipe starts with Martha Stewart’s roast chicken. I suppose there are other ways you could go about cooking the chicken, but I adore Martha’s recipe. It is simple and classic and it results in perfectly cooked chicken, every single time. (A quick note about Martha’s chicken recipe. She says to cook the chicken to 180-190 °F. However, the FDA recommends that chicken be cooked to 165 °F. I side with the FDA on this one. If cooked to Martha’s recommendation, I think the chicken would be dry and overdone.)

Recently, I’ve been attempting to roast a chicken at least once a month. First off, roast chicken is so incredibly delicious. In a world full of boneless skinless chicken breasts and chicken nuggets made of pink slime, it is easy to forget that chicken is real food that comes from a real animal. I almost forgot that chicken can taste good. But let me tell you, a properly roasted chicken is one of my favorite things to eat.

In addition, a roast chicken results in multiple meals throughout the week, and a whole bunch of homemade chicken stock. (And homemade chicken stock is the best!) While there are a number of great ways to use up leftover roast chicken, I almost always end up making chicken salad. What can I say? I love a good chicken salad.

I’ve made a lot of chicken salads in my day, and this version is one of my favorites. The crunch of the celery, the sweetness of the apricots, and the vibrance of the fresh spring herbs are just perfect together. It is the perfect springtime meal.

Tarragon and Apricot Chicken Salad | Rosemarried

Tarragon and Apricot Chicken Salad

Ingredients

  • 3 cups cooked chicken (mix of light & dark meat), roughly chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white wine vinegar
  • Salt & pepper, to taste
  • 1/8 teaspoon nutmeg
  • 1 tablespoon hazelnut oil (optional)
  • 2 tablespoons fresh tarragon, minced
  • 1 tablespoon fresh chives, minced
  • 1 tablespoon fresh parsley, minced
  • 1/2 cup dried apricots, roughly chopped
  • 2-3 celery sticks, roughly chopped
  • 1 small shallot, diced
  • Optional ingredients: chopped hazelnuts or diced green onions.

Instructions

  1. In a small bowl, mix together the mayo, sour cream, hazelnut oil, vinegar, and herbs.
  2. Mix together chicken, celery, shallot, and chopped apricots in a medium sized bowl. Pour the sour cream mixture over the chicken and stir to combine. Taste, and adjust seasonings as needed.
  3. Cover the chicken salad and store in the fridge for at least an hour before serving. Serve with bread, crackers, or in lettuce cups.
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Butternut Squash Macaroni & Cheese with Sage

I’ve been in a bit of a food rut as of late. I find myself drawn to old favorites, to dishes that are tried and true. We’ve had record rainfall in Portland this past week and as a result, I find myself feeling particularly lazy in the kitchen. I don’t want to push the culinary envelope. I just want to make something that is simple, warm, and cozy.

This is one of those recipes. Macaroni and cheese is the epitome comfort food. I’ve been making variations on this mac and cheese for years, and it never ever disappoints. It’s rich and creamy, with just a hint of sweetness from the butternut squash. The squash also adds color and texture to the cheese sauce and causes everything to meld together perfectly. (If you’ve not tried butternut squash in macaroni and cheese before, I dare you to try it. It’s remarkably good.)

All that to say, this is my go-to rainy day recipe. If you find yourself looking for a rainy day recipe in the coming weeks (I’m lookin’ at you, Portland!), I highly recommend this one. It’s real good eats.

Butternut Squash Macaroni & Cheese with Sage

Ingredients

  • 1 small butternut squash
  • 3/4 lb macaroni noodles (or other pasta)
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 small shallots, diced
  • 2.5 cups whole milk
  • 3 cups shredded cheese (I used a mix of sharp cheddar, gruyere, mozzarella, and parmesan).
  • ½ teaspoon nutmeg
  • 1 tablespoon minced fresh sage
  • salt & pepper, to taste
  • Panko bread crumbs (for topping)

Instructions

  1. First, make the butternut squash puree (can be done ahead of time). I find that the easiest way to do this is to slice the squash in half lengthwise. Leave the skin on and remove the seeds. Rub the squash flesh with olive oil, salt, and pepper and place the squash halves (skin facing up) on a lined baking sheet. Roast in a 400 degree oven until squash is cooked all the way through and fork tender (30+ minutes). When tender, remove the squash from the oven. Allow to cool and scoop out the roasted squash flesh and place in a food processor. Pureé until smooth. (Hint: adding a bit of water or olive oil to the squash results in a smoother pureé.) If not using immediately, store in the fridge in an airtight container for up to one week.
  2. To make the mac and cheese, first preheat the oven to 375 degrees.
  3. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente. Drain and set aside.
  4. Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallots and cook for 2-3 minutes. Sprinkle the flour over the butter and shallots and whisk rapidly to combine. Continue to whisk and cook, until the flour and butter start to turn golden brown (2-3 minutes). Add in 1/2 up milk, whisking constantly. (Note: the roux will actually get thicker with the initial addition of milk. Just keep whisking and slowly adding milk and it’ll get smooth and creamy!). Pour the rest of the milk slowly, in half cup increments, whisking constantly. Once all the milk had been added, allow the sauce to simmer and thicken over low heat for 10 minutes. (Stir often and be careful not to burn it!) After 10 minutes, add the grated cheese into the sauce, stirring to combine. Stir in the squash puree, sage, nutmeg, and salt and pepper.
  5. Once the cheese is completely melted and incorporated into the sauce, toss the sauce with the cooked pasta and pour into a greased baking dish (9×13). Top with an extra handful of shredded cheese and Panko crumbs.
  6. Cover the pan with foil and bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until bread crumbs are golden brown.

Notes

Adapted from Foodess

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African Peanut Stew with Collard Greens

This is the perfect meal for a dreary January day.

The peanut stew full of flavor and spice. It’s hearty, but it isn’t heavy. It is simple and comforting, full of protein and leafy greens. The dish is vegan, but it doesn’t lack in richness or flavor. It just works, on so many levels.

I honestly think I could eat this stew every day for the rest of my life, and I would die a happy woman.

It is truly that good.

Give it a try, I dare you.

African Peanut Stew | Rosemarried

African Peanut Stew with Collard Greens

Ingredients

  • 4-5 cups vegetable stock
  • 1 medium red onion, chopped
  • 1 small knob of ginger, peeled and finely diced
  • 4 cloves of garlic, peeled and minced
  • Salt, to taste
  • 1 bunch hearty greens (such as collard greens, kale, or chard), chopped into thin strips.
  • 3/4 cup creamy peanut butter (organic, no sugar added)
  • 1/4 cup tomato paste
  • 1 cup canned fire roasted tomatoes (diced)
  • Sriracha, to taste
  • Cilantro, for garnish
  • Roughly chopped peanuts, for garnish.

Instructions

  1. In a Dutch oven or large skillet, heat 1 tablespoon of olive oil over medium-high head. Cook the red onion and garlic for 3-4 minutes, until translucent. Add in ginger, and stir into the mixture. Cook for 1 minute more. Add in 4 cups of vegetable stock and bring to a boil. Reduce heat and allow to simmer for 15-20 minutes.
  2. In a mixing bowl, combine the peanut butter and tomato paste. Pour in 1 cup of hot stock to the bowl, and whisk together. Add another half cup of hot stock and whisk until smooth. Then, pour the peanut mixture into the pot. Mix well. Stir in the canned tomatoes and collard greens. Allow to cook over medium-low heat, stirring occasionally, for 15-20 minutes or until mixture has reduced and is thick and creamy. (If the mixture is too thick, cut with a bit more vegetable stock.) Season with salt and Sriracha to taste.
  3. Serve over brown rice and garnish with chopped cilantro and peanuts.
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Adapted from Cookie and Kate.

Harissa-Stewed Butternut Squash

When I first moved to Portland from Los Angeles, I was told that I must eat at Toro Bravo. I was warned that the restaurant doesn’t take reservations. I was told to expect a long (2+ hour!) wait. But, everyone declared that the wait was worth it.

The people of Portland have long adored Toro Bravo, but I just couldn’t find it in me to wait for two hours for dinner. I’m far too impatient (and I knew I would get far too hangry).

That said, it took me 4 years to finally visit Toro Bravo. I planned to arrive early on a weeknight, in hopes to evade the crowds. Much to my surprise and delight, I was seated right away. Over the course of the evening, I tried a number of different dishes and they were all ridiculously good. However, there was one dish that stood out above the rest: the Harissa-stewed butternut squash. It was incredible — smoky, spicy, rich, warm, and comforting. I devoured the squash and considered ordering another. (And, yes, I’ll admit that I should have tried Toro Bravo years ago. Why did I wait so long?!)

I’ll admit that I crave this dish often. It’s completely addicting. I’ve braved the lines at Toro Bravo a couple of times since that night, specifically for the squash. You can image my elation, then, when I discovered that the new Toro Bravo cookbook included a recipe for the dish!

Let me tell you, the ability to make this dish at home is a real game changer. I might never leave my house again, except to go to the store for more squash and harissa.

harissa squash

TORO BRAVO’S HARISSA-STEWED BUTTERNUT SQUASH
Adapted from “Toro Bravo: Stories. Recipes. No Bull.” and Portland Monthly Magazine.

Notes on the recipe: The original recipe calls for Rose Petal Harissa, but says that you can sub regular harissa. I used regular harissa, but the kind I have is particularly spicy, so I cut it with a bit of tomato paste (which also added color and flavor to the dish).

INGREDIENTS:
1 butternut squash (2–3 lb)
4 tbsp butter
Salt and pepper
1 tbsp olive oil
1 tsp smoked paprika
1 medium yellow onion, thinly sliced
4 cloves garlic, thinly sliced
1 tbsp harissa
2 tbsp tomato paste
1 1/2 cups heavy cream
Several dollops soft goat cheese

METHOD:

1. Using a sharp knife, halve the squash. Trim off the skin, scoop out the seeds, and dice into 1/2″ cubes.
2. Heat two large skillets over medium-high heat. Place two tablespoons of butter in each pan. Once the butter has melted and is beginning to brown, place half of the squash in one pan and half in the other. Season squash with salt and pepper.
3. Allow squash to cook untouched for the 3 minutes, or until brown on one side. Toss and allow the squash to cook a few more minutes, until nicely browned.
4. Pour squash into one pan, remove from heat, and set aside. Add a bit of olive oil to the empty skillet and cook onion and garlic over medium-high heat. Stir often and cook for 2-3 minutes.
5. Add the squash into the pan with the onions and garlic, and stir to combine. Add in the harissa, cream, tomato paste, and paprika. Allow to cook, uncovered, until squash is fork tender and beginning to fall apart (30+ minutes). Taste, and adjust seasonings if needed.
6. Pour the mixture into shallow baking dishes and sprinkle dollops of goat cheese over the top. Broil for 3-4 minutes, until nicely browned. Serve immediately.

Spring Sandwich with Avocado, Radish, and Greens.

And just like that, everything is new again.

The chill of winter has lifted and life is springing forth from the ground. I see it all around me and I feel it in my bones.

Spring has come.

With the spring comes change. For me, this time of year means many different things; it is a time of celebration, a time of plenty, and a time of joy. It is a time for farmer’s markets and radishes and ramps and spring greens. It is a time for opening up the windows, a time for letting the sunlight and fresh air in.

daffodils

For some of us, this season is also a time of remembrance. A time of fasting and prayer, in preparation for the death and resurrection of Christ. For the past few years, Nich and I have observed Great Lent (aka Orthodox Lent). For six weeks, we abstain from meat, dairy, and alcohol, in preparation for the Easter Feast (Pascha).

I am only one week into Great Lent, but I already feel the effects of fasting. I feel focused and rested, contemplative and clear-minded. I feel hopeful and grateful. And yet, I am struck by the realization that I have so much. I have the freedom to abstain from luxuries such as meat, cheese, and wine. I know that there are many (many) people in this world who aren’t afforded this choice. They abstain because they do not have.

It is a sobering realization that I do not take lightly. Such is the nature of this season – it is a time of hope and of heaviness.

All that said, here’s to spring and all that it brings.

Spring Sandwich with Radishes, Avocado, and Spring Greens

Serving Size: Serves 2

Ingredients

  • 1 large ripe avocado
  • 1 small red onion
  • 1 heaping cup spring greens (baby kale, arugula, spinach, chard, lettuce, etc.), washed and patted dry.
  • 3 radishes
  • Slices of whole wheat sourdough (or other bread of your choice)
  • Whole grain mustard
  • Red wine vinegar
  • Olive oil
  • Lemon juice
  • Salt & pepper

Instructions

  1. First, I like to ‘quick pickle’ the red onion. You don’t have to pickle the red onion, but I think it adds a nice vinegary kick to the sandwich. To pickle the onion, first peel the onion and slice 1/4 of the onion into very thin slices (reserve the rest for another use). Place the onion slices in a small bowl and sprinkle 1/2 teaspoon of kosher salt over the onions. Pour red wine vinegar over the onions, just enough to cover and stir to coat. Allow to sit for 15 minutes (or more).
  2. Meanwhile, assemble the sandwiches. In a small bowl, toss the greens with a bit of olive oil, salt, and pepper. (Be careful not to overdress, use only a little olive oil and lemon juice.)
  3. Spread a thin layer of whole grain mustard onto a piece of bread. Top with half of the greens. Slice the avocado in half, and cut the half into thin slices (reserving the other half for a second sandwich). Arrange the avocado slices atop the greens.
  4. Using a knife or mandoline, slice the radishes into very thin rounds. Place radish slices atop the avocado.
  5. Sprinkle a few of the pickled red onions atop the sandwich. Season with a bit of salt and freshly ground pepper. Top with another slice of bread, or enjoy as an open-faced sandwich.
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Shepherd’s Pie with Potato, Parsnip, and Goat Cheese Mash

There is nothing fancy about Shepherd’s Pie. It isn’t pretty or exciting. In fact, it’s really quite unbecoming.

But darn it all, it tastes good. Shepherd’s Pie is the definition of good grub. (It is also the definition of 1950′s ‘casserole cuisine’.)

I made this Shepherd’s Pie the other night, in order to satisfy a a sudden and intense craving for wintery comfort food. It’s been quite chilly in Portland lately, and all I want to do is make soups, stews, and braises. Tis the season, I suppose. But, this particular craving for wintery comfort food was very specific. I really wanted to eat Shepherd’s Pie. To be honest, I can’t recall the last time I had a Shepherd’s Pie. I don’t think I’ve ever actually cooked one!

So I made a Shepherd’s Pie, and it was everything I hoped it would it. It was the epitome of wintery comfort food. Nich and I devoured it quickly and happily (he went back for thirds!).

The only problem with devouring it quickly? I only managed to snap one crappy iPhone photo of my rendition of Shepherd’s pie. Oh well. (Truth be told, even with a proper camera and lighting…it would still look ugly. That’s the thing about Shepherd’s pie. It’s just not a pretty dish.)

Since I don’t have a pretty photo to show for it, you’ll just have to trust me that this dish is worth making. So, if you feel yourself craving wintery comfort food, I recommend that you make this.

It’ll make you happy.

Shepherd’s Pie with Potato, Parsnip, and Goat Cheese Mash

Ingredients

  • 1 pound (organic grass-fed) ground beef
  • 1 small white onion, diced
  • 2 stalks celery, diced
  • 2 cloves of garlic, minced
  • 1/2 of a fennel bulb, diced
  • 1 carrot, diced
  • 2-3 tablespoons tomato paste
  • 1-2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 4 small red potatoes
  • 2 parsnips
  • 2 tablespoons goat cheese
  • 2 sprigs fresh rosemary, minced
  • Salt & pepper, to taste
  • Optional ingredient: Duck fat. I usually cook with organic, grass-fed beef which is very lean. I wanted to add a little bit of fat into the mix (as fat is delicious!) so I drizzled a teaspoon of duck fat into the beef. I understand that most of you don’t just have a pint of duck fat sitting in your fridge, hence why I’m including this as an optional step. I will say, however, that the duck fat was really quite delicious.

Instructions

  1. Preheat the oven to 305 degrees F.
  2. Chop potatoes and parsnips into 1″ cubes. (I like to leave the skins on the potatoes and peel the parsnips). Place in a pot and cover with water. Bring to a boil and allow the potatoes & parsnips to simmer until fork tender (15-20 minutes). Once cooked, drain off the water. Mash the potatoes and parsnips with the goat cheese, milk, rosemary, and salt and pepper. Taste, and adjust seasonings as needed. Set aside.
  3. Meanwhile, heat 1 tablespoon of olive oil on the stove in a large non-stick skillet. Cook the onions and garlic over medium heat for 4-5 minutes. Next, add in the fennel, celery, and carrots. Cook for 5-10 minutes, or until the veggies are lightly browned and tender. Remove the veggies to a small bowl and set aside.
  4. Season the ground beef with salt, pepper, red chili flakes, and dried thyme. Return the skillet to the stove and cook the ground beef over medium heat, until browned (5-10 minutes). Once the beef is cooked, stir in the tomato paste and the cooked vegetables. Stir to combine and cook for 2-3 minutes. (If using duck fat, pour over the mixture now.)
  5. Pour the mixture into a square (8×8) baking pan (or individual ramekins). Spread an even layer of the mashed potato mixture atop the beef. Bake for 15-20 minutes, or until potato crust is just beginning to brown. Allow to cool slightly before serving.
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