Seven Layer Dip 11/28/2009 0 Comments   An old classic, but with a fresher twist. Try making your taco seasoning mix with easy ingredients you’ve probably got around the house. Whip up your own guac, too. Recipes below. 1 16 oz. can Refried Beans (make sure they’re veg!) 1 package Taco Seasoning Mix* 8 oz. Sour Cream (or Greek Yogurt) 8 oz. Guacamole** 1 cup Cheddar Cheese, shredded 1 cup Salsa 1 4 oz. can Diced Green Chiles 2 large Green Onions, sliced 1 small can Sliced Black Olives 1 cup fresh Cilantro, chopped Combine beans and seasoning mix in a small bowl. Spread on the bottom of square baking dish. Top with sour cream/yogurt, then guacamole, cheese, salsa, green chiles, green onions, and black olives. *Taco Seasoning Mix 6 tsp Chili Powder 5 tsp Paprika 4 1/2 tsp Cumin 3 tsp Onion Powder 2 1/2 tsp Garlic Powder 1/8 tsp Cayenne Pepper Mix all ingredients until well blended. You only need about 7 tsp of this mix to equal a package, so pack up the rest in a tightly sealed container and save for later! **Fresh Guacamole 1 ripe Avocado 1 tsp Lemon or Lime Juice Dash Garlic Salt 4 Cherry Tomatoes, diced 3 tbsp Red Onion, diced  3 tbsp fresh Cilantro, minced   Smash everything together. Add additional salt to taste.    Butternut Squash Enchiladas 10/22/2009 1 Comment   I picked up a good-looking butternut squash when we were out at the corn maze farm the other day. Not wanting to just roast it, I searched for something interesting to do with it.  I found a version of the following on the Delicious Living site, upping a few things and downing a few others. I basically halved the recipe because I had way too much filling, but you could always double it and freeze one. Find squash baking instructions here. 1 cup cooked Quinoa 1-1/2 cups cooked Black Beans 1/2 baked Butternut Squash, flesh scooped out and diced 1 small Onion, diced 1 Bell Pepper, cored and diced 14 oz. can Diced Green Chilies, drained 1 cup Cilantro, chopped 8 oz. Cheddar Cheese, grated and divided Salt, to taste 16 oz. Red Enchilada Sauce 2 dozen Corn Tortillas, fresh if possible 2 15 oz. cans Green Enchilada Sauce Preheat oven to 350°F. Combine rice, beans, squash, onion, pepper, chiles, cilantro, and four ounces of the cheese in a large mixing bowl. Season with salt and mix well. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dishes are full, cover each dish with one can green enchilada sauce. Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately.     Seitan and Veggie Fajitas 09/25/2009 0 Comments   Seitan is one of my favorite meat substitutes, great to have around to add a little protein and texture to dishes like fajitas. Last night I looked around the kitchen at a fab looking red pepper I found on sale at Whole Paycheck, the rest of a very large squash from our garden, a just-ripe avocado, and some juicy cherry tomatoes and came up with this…the best fajitas I’ve ever made. Makes about three servings. Fajitas 1 lb carton of Seitan (the non-soy-sauce marinated kind works best for this) 1 small can Mushrooms, or a few fresh mushrooms 1 tbsp. Olive Oil 1 tbsp. Lemon Juice ½ of a Red Onion, cut in one-inch strips 1 medium Red Pepper, cut in one-inch strips (green works too)   1 cup Yellow Squash, diced 1 tbsp Olive Oil 1 clove Garlic Dash Salt 3 large Flour/Whole Wheat Tortillas 2/3 cup Cheddar Cheese, shredded In a large skillet, put the seitan and mushrooms in the olive oil and lemon juice. Saute on medium-high heat for about 10 minutes, stirring frequently. The goal is to get both ingredients to sear up a little, creating those crispy bits we all love in our fajitas.   In a separate skillet, heat the olive oil for the veggies. Add the onion first, giving it extra time to cook. After a minute or two, add the pepper, squash, garlic, and salt. Saute on medium-high heat for about 10 minutes, stirring frequently. Meanwhile, whip together a quick guacamole topping like so: Guacamole 1 ripe Avocado 1 tsp. Lemon or Lime Juice Dash Garlic Salt 4 Cherry Tomatoes, diced 3 tbsp. Red Onion, diced   3 tbsp. fresh Cilantro, minced   Smash everything together. Add additional salt to taste.   Fill tortillas with seitan and veggie mixture, and top with shredded cheese and guacamole. Enjoy.   Salsa Verde 06/29/2009 0 Comments   We had a Mexico-themed party at the Boulder Reservoir the other day, so I had to try out this new recipe. I've never made salsa before and it was a hit (though my salsa connoisseur friend Mike said it needed more heat--feel free to adjust accordingly). Got this one from Sunset, I think. I've always loved the green salsa, more tangy than a plain old tomato-based one. This one was good and fresh--I've upped the cilantro (surprising) and salt. Lesson learned: The small serrano chiles will roast before everything else, so take them out of the oven earlier so they don't get burnt to a crisp. Seriously. ½ lb. Tomatillos, husked and rinsed 1 thick Onion slice 1 large Poblano chile 1-½ medium Serrano chiles ¾ cup Cilantro, coarsely chopped  1 clove Garlic 2 tbsp. fresh Lime Juice ¾ tsp. Kosher Salt Preheat broiler and set a rack about 3 inches from heating element. Line a baking sheet with tin foil and place tomatillos, onion, and both chiles.  Broil the veggies, turning as needed, until tomatillos and onion are speckled brown and chiles are black all over, about 12-15 minutes. Transfer done vegetables into a covered bowl, and let sit for 5 minutes until chile skins loosen. Remove stems and blackened skins of chiles. Don’t rinse—it’s okay to leave some of the black bits on. Open the poblano pepper and remove seeds. For extra mild flavor, remove seeds and veins from serranos as well.  In food processor, pulse vegetables and any juices from the oven, cilantro and garlic. Coarsely puree. Put into a bowl and stir in ¼ cup water, lime juice and salt.     Brent's Salsa 06/26/2009 0 Comments   I was with the fam last week and got to enjoy some of my brother’s famous salsa. He’s long been perfecting this recipe, and the combination of sweet, spicy, salty and tangy gives it a fantastic fresh flavor. And it’s got a whole BUNCH of cilantro in it, which you know makes me happy. The most important variable is the jalapeno—for a really mild version use a small pepper and remove all the seeds. Up the size and seed content to add some heat! 1 8 oz. can Crushed Tomatoes (a good brand, organic if possible) 1 8 oz. can Tomato Sauce (again, good and organic) 1 medium Jalapeno 1 medium sweet Yellow Onion (like a Vidalia), roughly chopped 1 bunch Cilantro 1 large clove Garlic 1 tbsp. Apple Cider Vinegar ¼ tsp. salt (or to taste) 1 tsp. Maple Syrup (only the real stuff) Juice of ¼ lime Place everything except the crushed tomatoes in the food processor and mix well. Add crushed tomatoes at very end, pulse until everything is combined, and serve with good chips.

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