This is a dish for those seriously committed to comfort eating.  Takes time to prepare, but well worth it.

SAUCE:

• 1 Tablespoon olive oil (heat in skillet over medium heat)
• 1 onion, chopped (add to oil and cook 5 minutes) the add:
• 1 green pepper diced
• 1 – 2 fresh hot green chillies seeded and chopped (simmer 5 minutes) TIP: wear plastic gloves when handling hot chillie peppers.  Then add:
• 3 garlic cloves crushed
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. brown sugar twin or splenda, simmer for 2 minutes, then add:
• 1 lb. ripe tomatoes (peeled if you prefer) coarsely chopped
• juice of 1/2 lemon – Reduce heat and simmer 10 minutes.

Meanwhile: heat oven to 350 degrees F. 

FILLING:

Heat 1 Tablespoon olive oil in large skiller over low heat. Add:

• 2 large onions thinly sliced – cook until soft – then add:
• 1 lb. lean beef (or combined with 1/2 cup hydrated TVP) COOK until browned (ground turkey can also be used), then add:
• 1 Tablespoon ground cumin
• 1 – 2 tsp. cayenne pepper
• 1 tsp paprika
• salt & pepper if desired, then cook stirring constantly 5 minutes

To make enchiladas:

Warm 8 whole wheat corn tortillas in lightly nonstick skillet for 15 seconds on each side, dip in sauce, then top with some of the beef mixture, onions and grated cheese.  Roll tortillas and place seam-side down in prepared baking dish.  Top with remaining sauce and grated cheese and bake in preheated oven for 30 minutes.

TIP:  if you don’t want to eat the corn tortillas, spread meat mixture in prepared dish, top with onions and sauce (cheese optional).

Top with a dolop of fat free sour cream or plain yogurt and/or salsa.

Posted on February 10th, 2008 by neslyn
Filed under: Full Meals | No Comments »

 

• beef strips (approximately 1 lb.)
• 3 Tablespoons canola oil
• 3 Tablespoons shallots
• 3 Tablespoons crushed garlic
• 1 Tablespoon black bean paste
• 4 scallions or green onion cut in 1 ” pieces
• 1 Tablespoons ginger cut into long strips
• 2 cups green pepper (or broccoli or mixture or any vegetables)
• 1/2 cup low sodium chicken or beef stock
• 2 Tablespoons balsamic vinegar

Sear beef on both sides in cast-iron frying pan or wok.   Remove from pan and let beef rest for 5 minutes.

 In wok, add oil and stir-fry shallots, garlic, and bean sauce.  Reduce heat and cook, stirring for 2 – 3 minutes until fragrant.

Add scallions and ginger and stir-fry for an additional 2 minutes.  Add broccili or green pepper, stock and vinegar.  Cover, turn heat on high and cook for 2 minutes. 

Add beef back into the mixture, heat and serve.

Posted on February 5th, 2008 by neslyn
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4 chicken breasts (you leave whole or chop in large pieces)

Saute until browned on all sides.  Please in baking dish.

• Combine:
• 1/4 cup maple syrup
• 1/4 cup hoisin sauce
• 3 Tablespoons orange or pineapple juice
• 1 tsp. crushed garlic
• 1 tsp grated ginger
• 1/3 cup diced fresh pineapple
• 1/3 cup dried cranberries
• 1/3 cup dried diced apricots
• 1/3 cup chopped green onions

Brush the sauce over the chicken.  Optional, sprinkle with 2 tsp. sesame seeds.

Bake chicken and sauce in 400 degree oven for 20 – 30 minutes until cooked and browned.  Garnish with parsley.  This has a great different flavor.  You could serve this to guests, or just for yourself to enjoy.  If you want more sauce, just double the liquid.  You can omit any of the dried fruit if you prefer.

Posted on February 5th, 2008 by neslyn
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Plain Yogurt (any amount)

•  Suspend yogurt in cheese cloth over a container
• Refridgerate for 6 – 8 hours

The result will be a smooth, creamy consistency similar to cream cheese.  You can use yogurt cheese in dips, toppings, spreads, etc.

Posted on February 5th, 2008 by neslyn
Filed under: Lunch, Tips and Tricks | No Comments »