Thursday, May 31, 2012

Sweet Potato Burgers

I knew we would love these burgers when I read the recipe and I was positively correct.  I started by baking a sweet potato and when done, I mashed it with a can of white cannellini beans and then added some seasonings and whole wheat flour to bind the mixture together.  I formed the mixture into patties and dredged them in panko breadcrumbs.  The panko crumbed patties were sauteed in grapeseed oil on both sides until golden and crispy.  The panko gave a nice crunch to the outside while the potatoes and white beans provided a wonderful creaminess to the inside.  These were served on a whole grain bun and topped with romaine, sliced avocado and Vegenaise (vegan mayonnaise).  I actually made 4 of these; we ate 2 and I froze 2 so we could have them for lunch next Thursday.  I really looking forward to next Thursday's lunch.

Sweet Potato Burgers (Serves 4)

1 can white cannellini beans, rinsed and drained
1 medium sweet potato, baked and peeled
1 tablespoon tahini
1 teaspoon maple syrup
1/2 teaspoon Cajun seasoning (or your favorite spice)
1 1/2 tablespoon whole wheat flour
Pinch of cayenne pepper
1/4 teaspoon black pepper
Salt to taste
plentiful Panko crumbs
grapeseed oil (for pan)

For serving:
Whole Grain Buns
Romaine lettuce leaves
Sliced avocado

Place sweet potato (baked and peeled) in large mixing bowl; add drained beans to mixing bowl; mash beans and potato together.

Mash in seasoning, flour and any additional seasoning.  Your mixture will be quite soft and moist but you should be able to form a patty; add more flour or a scoop of breadcrumbs - or dry rice to the mixture if needed.

Heat 1 tablespoon grapeseed oil in a pan over high heat.

Form a patty from mixture and coat in Panko crumbs (thick coating); then drop the patty in the pan, repeat until the pan is filled; cook until browned on both sides.  You can bake instead, but use less Panko.

Transfer cooked patties to paper towel; cool for a few minutes.

Serve on toasted bun with lots of toppings. 

Adapted from Meatout Mondays

Thursday, May 24, 2012

Szechuan Noodles

I made this noodle dish about a year ago and was craving it today based on memory.  I could clearly remember the flavors and textures of this dish even though it had been that long.  Tonight's version clearly reminded me that I need to make this more frequently than once a year.  The dish was basically cooked spaghetti dressed with a sauce full of complex flavors made with ingredients I always have on hand.  The addition of blanched broccoli, sliced red and yellow peppers and sliced scallions just brought the dish to another level.  I simply garnished the noodles with roasted peanuts.  The original recipe called for honey in the sauce but I simply substituted agave nectar for the honey since today is my Vegan Thursday.

Szechuan Noodles (Serves 3-4)

1 broccoli crown, divided into florets
3 garlic cloves, chopped
1 1/2 tablespoon fresh ginger, peeled and chopped
1/4 cup vegetable oil
1/4 cup tahini (sesame paste)
1/4 cup smooth peanut butter
1/4 cup good soy sauce
1 1/2 tablespoon dry sherry
1 1/2 tablespoon sherry vinegar
1 1/4 tablespoon agave nectar
1/4 teaspoon hot chili oil
1 tablespoon toasted sesame oil
1/4 teaspoon freshly ground black pepper
Pinch of ground cayenne pepper
1/2 pound spaghetti
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 scallions, sliced diagonally (white and green parts)
Peanuts (optional) for garnish

Blanch the broccoli florets in boiling, salted water for 2 minutes.  Drain and rinse in cold water to set the color.

Place the garlic and ginger in a food processor fitted with a steel blade.  Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.  Puree the sauce.

Meanwhile cook spaghetti in boiling salted water to al dente following package directions.  Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with three-quarters of the sauce.  Add the red and yellow bell peppers, scallions and blanched broccoli; toss well  Serve warm or at room temperature.  The remaining sauce may be added, as needed, to moisten the pasta.

Adapted from Barefoot Contessa Cookbook

I give this recipe 4 spoons!

Wednesday, May 23, 2012

Thoroughbred Pie

We have been involved in watching our grandchildren since last Friday evening while their parents are away celebrating their 10th wedding anniversary.  So far, we have had either both of them or just the almost two-year old.  The other grandfather gets to take care of them for the next two days, so we are enjoying a break and I got to make what I wanted for dinner.  I chose to make charcoal grilled T-Bone Steaks, Twice Baked Potatoes, coleslaw and Thoroughbred Pie for dessert.  Everything turned out wonderfully and I will definitely be making these dishes again.

Traditionally Thoroughbred Pie is a dessert served at a Kentucky Derby party, but at least I tried it during the month of May.  This has been a busy month and I have not been posting as regularly as I have in the past.  This recipe was delicious without being too sweet.  The pastry was rich and flaky, with a nice layer of chocolate covering the bottom of the crust.  The filling was smooth and creamy, laced with a hint of bourbon and filled with walnuts.  The top of this filling had a nice crackle to it which added another texture to the dessert.  I added a dollop of Bourbon Whipped Cream to each slice as I served it.

Thoroughbred Pie (Serves 8)

1 recipe Foolproof Single-Crust Pie Dough (recipe follows)
3 ounces bittersweet chocolate chips
8 tablespoons unsalted butter, cut into 8 pieces
3 tablespoons bourbon
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 large eggs plus 1 large yolk, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups walnuts, toasted and chopped

Foolproof Single-Crust Pie Dough (makes enough for 1 9-inch single-crust pie)

1 1/4 cups all-purpose flour, divided
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled
1/4 cup vegetable shortening, cut into 2 pieces and chilled
2 tablespoons cold vodka
2 tablespoons cold water

Bourbon Whipped Cream (makes about 2 cups)

1 cup heavy cream, chilled
2 tablespoons bourbon
1 1/2 tablespoons light brown sugar
1/2 teaspoon vanilla extract

To make the dough:

Pulse 3/4 cup flour, sugar, and salt in food processor until combined, about 2 pulses.  Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps. about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining and there should be not uncoated flour).  Scrape down bowl and redistribute dough evenly around processor blade.  Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bow and mass of dough has been broken up, 4 to 6 quick pulses.  Empty mixture into bowl.

Sprinkle vodka and water over mixture.  With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.  Flatten dough into 4-inch disk.  Wrap dis in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.

For the pie:

Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) counter to 12-inch circle about 1/8-inch thick.  roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhand.  east dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand, Refrigerate until dough is firm, about 15 minutes.

Adjust oven rack to lower-middle position and heat oven to 375 degrees  Trim dough overhang to 1/2 inch beyond lip of pie plate.  Fold overhang under itself; folded edge should be flush with edge of pie plate.  Flute edges using fingers or press with tines of fork to flatten against rim of pie plate.  Refrigerate dough-lined plate until dough is firm, about 15 minutes.

Remove pie pate from refrigerator, line crust with aluminum foil, and fill with pie weights or dried beans.  Bake until surface of dough no longer looks wet, 20 to 25 minutes.  Remove pie from oven and reduce oven temperature to 325 degrees.  Remove foil and weights and sprinkle chocolate over bottom of hot crust.  Let sit for 5 minutes, then spread chocolate into even layer; set aside.

Melt butter in small saucepan over medium-low heat.  Cook, stirring constantly, until butter is nutty brown, 5 to 7 minutes.  Off heat, slowly stir in bourbon; let cool 5 minutes.

Whisk granulated sugar, brown sugar, cornstarch, and salt together in large bowl until combined.  Add eggs and yolk and vanilla, whisking until smooth.  Slowly whisk in warm butter mixture until incorporated.  Stir in walnuts and pour filling into chocolate-line crust.  Bake until filling is puffed and center jiggles slightly when pie is gently shaken, 35 to 40 minutes.  Cool on wire rack for 4 hours.  Slice and serve.  (Pie can be refrigerated, covered, for up to 2 days).

For the whipped cream:

Using stand mixer fitted with whisk, whip ingredients together on medium-low speed until foamy, about 1 minute.  Increase speed to high and whip to soft peaks, 1 to 3 minutes.

Adapted from The Best of America's Test Kitchen 2012

Sunday, May 20, 2012

Indonesian Grilled Swordfish Steaks

Since it has been so long since I made this recipe, I decided it was time to refresh my memory and taste buds with this marinated fish dish.  The swordfish steaks got a soaking in a marinade consisting of soy sauce, canola oil, lemon zest and juice, fresh ginger root, garlic and Dijon mustard overnight.  They were then removed from the marinade and grilled over medium-hot charcoals for about 5 minutes per side.  A rest time of 10 minutes covered with foil and these steaks were done to perfection.  A fresh squeeze of lemon juice was the perfect touch to finish it off.

I served these steaks with a Carrot Salad and a Green Salad with Blue Cheese Dressing.  It turned out to be a very tasty meal.

Indonesian Grilled Swordfish  (Serves 2)

2 tablespoons soy sauce
1 1/2 tablespoon canola oil
3/4 teaspoon grated lemon zest
1 1/2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons finely chopped ginger root
2 teaspoons minced garlic
2 teaspoons Dijon mustard
2 (8-ounce, 1-inch thick) swordfish steaks
Kosher salt

Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl.  Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer.  Place the swordfish on top of the sauce and spread the remaining sauce on top.  Cover the plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.

When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking.  Remove the fish from the marinade allowing some of the ginger to cling to the fish and discard the marinade.  Sprinkle the fish generously on both sides with salt and place it over the coals.  Cook for 5 minutes on each side, just until it's no longer pink in the middle.  Place on a platter, cover tightly with aluminum foil and allow to rest for 10 to 15 minutes.  Serve hot or warm.

Adapted from Barefoot Contessa

Thursday, May 17, 2012

Fettucine with Grilled Asparagus, Peas and Lemon

I turned to a very easy pasta dish for tonight's dinner.  The simplicity of this dish is what made it so good.  Some asparagus spears were tossed with fresh lemon juice, minced garlic and salt before being grilled until just charred but still crisp.  Once cooled, the asparagus spears were cut into 1-inch long pieces.  Some cooked fettucine was tossed with the remaining lemon juice and minced garlic, the grilled asparagus, peas, chopped parsley and salt and pepper.  I served a simple green salad with grape tomatoes with a balsamic vinaigrette as our side dish.  A very nice light dinner for our Vegan Thursday dinner.

Fettucine with Grilled Asparagus, Peas, and Lemon (Serves 2)

6-8 stalks asparagus
2 cloves garlic, minced
Juice of 1 lemon, about 2 tablespoons
pinch of coarse sea salt
6 ounces fettucine
2 tablespoons minced parsley
1 cup peas
Salt and freshly ground black pepper to taste

Toss the asparagus in the garlic, lemon juice, and salt.  Grill the asparagus until it just starts to develop a few blackened spots.  Pour any remaining lemon juice and garlic in a serving bowl.  The asparagus should still have some crispness to it.  Cut the asparagus into 1-inch-long pieces.  Bring the water to a boil.  Boil the pasta until it is al dente.  Toss the cooked pasta with the asparagus, parsley, and peas in the reserved lemon juice and garlic in the serving bowl.  Season with salt and pepper.

Adapted from 21-Day Vegan Kickstart

Tuesday, May 15, 2012

Pan Roasted Lemon Garlic Chicken and Vegetables

I love roast chicken and I really like it when I find a dish that reminds me of roasted chicken.  An added benefit to tonight's dinner is that I actually pulled it all together over a week ago and stuck the whole thing in the freezer.  This made the process of tonight's dinner a really simple process.  All I had to do was put a frozen pan of vegetables and sliced lemons in the oven to which I had added a couple of chicken breast halves which had been frozen with some of the Lemon-Garlic sauce.  The only part of dinner that I had to think about beforehand was to defrost the chicken breasts.

This dinner was extremely simple to get on the table and the flavors of the lemon-garlic sauce really made everything pop.  I love the convenience of having meals in the freezer that need very little attention the day you want to serve them.

Pan-Roasted Lemon Garlic Chicken and Vegetables (4 servings - makes 2 pans; each pan serves 2)

6 tablespoons olive oil
2 tablespoons lemon, juiced
1 cup lemon, sliced
4 teaspoons garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh green beans, trimmed
8 cups small red potatoes, halved
4 pounds bone-in, skin-on split chicken breast

Bring a large pot of salted water to a boil and blanch green beans for about one minute.  Drain and set aside.  Drizzle olive oil over the bottom of two 9 x 11" baking dishes.  Spread sliced lemons over the bottom the the pans.  In a large bowl, whisk together remaining olive oil, lemon juice, garlic, salt and pepper.  Toss green beans in lemon mixture to coat.  Remove with a slotted spoon and spread over lemons in the pan.  Add potatoes to the same lemon mixture and toss to coat.  Remove with a slotted spoon and arrange around the edge of the pans on top of the green beans.  In a large freezer bag, combine the chicken and remaining lemon mixture.

Freezing Directions:

Cove pans of vegetables tightly with foil and freeze.  Freeze chicken and lemon juice mixture separately in a freezer bag.

To serve:

Thaw chicken in refrigerator overnight, but do not thaw pan of vegetables.  Place thawed chicken in the center of the pan on top of the frozen vegetables and drizzle with remaining lemon juice mixture.  Bake at 450 degrees for 45-50 minutes (juices will run clear.)  Remove chicken and keep warm.  Return vegetables to the oven for 10-15 minutes or until tender.  Serve chicken with a side of the roasted vegetables.

Adapted from Once a Month Mom

Monday, May 14, 2012

Southwestern Stuffed Sweet Potatoes

I have been on a southwestern food kick lately and this certainly fit the bill.  Baked sweet potatoes were hollowed out and the potatoes mashed with some cream cheese, sour cream and chopped chipotles.  The mashed potatoes were then combined with some sauteed corn and onions with some warm spices and black beans.  This mixture was loaded back in the potato skins, topped with some cheese and popped under the broiler to melt and brown the cheese.  These turned out to be very hearty with just a little bit of heat from the chipotles.  It is really nice to have a sweet potato recipe that is not loaded with butter and sugar and topped with marshmallows.

Southwestern Stuffed Sweet Potatoes (6 servings)

3 medium sweet potatoes
1 1/2 cups corn (frozen is fine, just rinse or thaw and pat dry)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 tablespoon canola oil
1/2 medium onion, diced
1 (15 ounce) can black beans, drained and rinsed
1/4 cup cilantro, chopped
1 ounce cream cheese
1/4 cup sour cream
1 chipotle pepper in adobo, finely minced
1/2 cup shredded cheese (I used a combination of cheddar and pepper jack)

Preheat oven to 350 degrees.  Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender.  Remove from the oven and set side until cool enough to handle.

Saute the corn in a dry heavy skillet, preferably cast iron, over medium high heat.  Sprinkle with salt, cumin, chili powder and oregano.  Cook until the corn is roasted and browned (about 7 to 10 minutes).  Transfer to a medium sized bowl; set aside.

To the skillet, add the canola oil over medium heat.  Add the onions and cook until just tender.  Remove to the bowl with the corn; add the black beans and cilantro to the bowl and lightly mix to combine all ingredients.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise.  Carefully scoop out the flesh, leaving about a 1/8-inch border in the skins and place in a large mixing bowl.  Stir in the cream cheese, sour cream, chipotle pepper and salt to the mixing bowl with the sweet potatoes.  Mash with a potato masher to the desired texture.  Gently stir in the corn and black bean mixture.

Preheat the broiler.  Fill each potato skin with the potato-corn mixture, and top each with some of the cheese.  Broil for 2 minutes, or until cheese is melted and hot.

Slightly adapted from Elly Says Opa

My rating:

Friday, May 11, 2012

Grilled Pork Chops with Garlic Lime Sauce

When I took these pork chops out of the freezer last night and put them in the refrigerator to thaw, I didn't realize we would have a rainy afternoon in the DFW area.  This entree was part of my mass cooking day from Once a Month  The pork chops were frozen in serving size portions and the garlic lime sauce was also divided and frozen in another packet along with the pork chops (that way when you took one packet out of the freezer, it had both the pork chops and the sauce).  When it was tine to cook them, we opted to grill them inside on a grill pan on our cooktop rather than grill these outside in the drizzling rain.  This meal was absolutely delicious.  I wouldn't hesitate to make this for any occasion.  I served these with garlic mashed red potatoes and steamed carrots.

Grilled Pork Chops with Garlic Lime Sauce (2 Servings)

1 1/2 tablespoons fresh lime juice
1/2 teaspoon garlic, minced
1/8 teaspoon dried red-pepper flakes
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
2 boneless pork chops (1/2 inch thick)
Salt and pepper to taste

In a small bowl, whisk together lime juice, garlic, and hot pepper flakes.  Slowly pour in olive oil while whisking.  Continue stirring until emulsified.  Whisk in cilantro.

If you want to make ahead and freeze, put sauce in a small freezer bag.  Freeze pork chops in a separate freezer bag. 

To serve: thaw meat and dressing.  Season pork with salt and pepper and grill over high heat until cooked through (about 6 minutes total).   Serve drizzled with the sauce.

Thursday, May 10, 2012

Sesame and Cilantro Vermicelli Salad

I recently found a new blog that features once a month menu cooking which I was totally intrigued with and so I spent a whole day in the kitchen cooking up a storm and now have a freezer full of ready made meals. I have tried a few of the meals and will be sure to share my favorites with you. Today's lunch was a Sesame and Cilantro Vermicelli Salad which was part of my cooking extravaganza. The Asian influence of the sesame seeds and sesame oil in this salad is what made it superb.

My menu for the day:
Breakfast - Oatmeal cooked in Soy Milk with raisins and brown sugar
Lunch - Sesame and Cilantro Vermicelli Salad
Dinner - Red Curry with Tofu

 Sesame and Cilantro Vermicelli Salad (4 Servings)
1/4 cup grapeseed oil
3 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons honey
2 tablespoon soy sauce
8 ounces vermicelli
Salt to taste
1/2 cup coarsely chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup thinly sliced green onions
1 red bell pepper, diced
1 tablespoon toasted sesame seeds

Cook pasta in a pot of salted water according to package directions for al dente pasta (don't overcook!) While pasta cooks, mix grapeseed oil, sesame oil and red pepper in a small microwave safe bowl. Heat in microwave for about 2 minutes. Whisk in honey and soy sauce until thoroughly combined. Drain pasta. Toss with dressing to coat. Stir in peanuts, onions, peppers, and sesame seeds. Slightly adapted from

 My rating:

Monday, May 7, 2012

Black Bean Patties with Corn Relish and Avocado Cream

Black beans provided the protein component of our dinner tonight and did the job beautifully. I used canned beans today and blended half of the can with some roasted red bell peppers, an egg, some spices and a little chipotle in adobo in the food processor. I mashed the remaining beans in a bowl and added some finely diced onions and roasted red pepper. The two bean mixtures were combined and finally thickened with some cornmeal until no longer sticky. It got to chill out in the refrigerator for 30 minutes while I made the corn relish and avocado cream. This meal worked out great for a meatless Monday feature.

 Black Bean Patties with Corn Relish and Avocado Cream (2-4 Servings)

1 15 can black beans, drained and rinsed, divided
1/2 cup roasted red bell pepper, divided
1 egg
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 tablespoon chipotle in adobo, minced
1/4 cup onion, finely diced
1/4 cup cornmeal or panko (plus more as needed)
Salt and pepper to taste
1-2 tablespoons canola or vegetable oil

For the Relish
1 teaspoon canola oil
1/2 cup corn kernels
1 clove garlic, minced
1/2 jalapeno, seeded and minced
1/4 cup tomato, seeded and diced
Lime juice
1/2 tablespoon fresh cilantro, minced
Salt and pepper to taste

For the Avocado Cream
1/4 avocado, pitted and coarsely chopped
1/4 cup light sour cream
Lime juice
Salt and pepper to taste

To roast red peppers, preheat oven to 475 degrees. Place whole pepper on a foil lined baking sheet and cook 15 minutes turning several times to evenly brown. When browned and bubbling on all sides, remove to a bowl and cover with foil or plastic wrap. Allow to cool at least 15 minutes or until you can handle them. Remove seeds and skin and roughly chop. Set aside.

To make the patties, blend in food processor half of black beans, half of the roasted red bell pepper (roughly chopped), egg, oregano, cumin, and chipotle. In a large bowl, mash the remaining beans. Finely chop onion and remaining roasted pepper and stir into mashed beans. Stir in pureed bean mixture. Stir in cornmeal or breadcrumbs a little at a time until no longer sticky and it holds together. Chill 30 minutes.

 Meanwhile prepare relish. Heat oil in a skillet on medium. Cook corn 2-3 minutes until just browned. Add garlic and jalapeno and cook bout a minute until fragrant. Remove from heat and stir in tomato, lime, and cilantro. Season with salt and pepper to taste.

To prepare sauce, combine avocado, sour cream, lime juice, and salt and pepper to taste in a food processor or blender until smooth.

Form bean mixture into patties 3-4 inches across. Heat a few tablespoons of oil in a skillet and cook patties 3-4 minutes per side until browned and firm.

Adapted from Annie's Eats

Tuesday, May 1, 2012

Cheese Enchiladas

Since the girls come for dinner once a week on Tuesdays,  I decided to get a jump start on Cinco de Mayo with a Mexican focused meal tonight.  We started with tortilla chips with Ina's homemade guacamole which is one of our favorites.  The entree was Cheese Enchiladas which is a family favorite that I have been making for several years now.  I started by making a flavorful tomato based sauce which got simmered for 30 minutes to allow the flavors to meld and the sauce to thicken.  I then quickly dipped tortillas in hot vegetable oil just to soften them before dunking them in the tomato sauce.  They then got filled with a little cheese (a combination of shredded Cheddar and Monterey Jack), rolled and placed in a casserole dish.  The remaining sauce went over all the enchiladas, more cheese got sprinkled on top before being baked in the oven for 15 minutes.  This dish is quite simple to make (it does require a little time) and delivers big flavors.

Cheese Enchiladas (Serves 6)

2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, large
1 tablespoon chili powder
28 ounce whole tomatoes, undrained
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded Cheddar cheese, 6 ounces
1 1/2 cups shredded Monterey Jack cheese, 6 ounces
1/4 cup vegetable oil
12 tortillas, 7-inch diameter
1 1/2 cups shredded lettuce, for serving (optional)
1/4 cup ripe olives, sliced, for serving (optional)
sour cream for serving (optional)

Heat 2 tablespoons oil in Dutch oven over medium heat.  Cook onion, garlic and chili powder in oil about 5 minutes, stirring occasionally, until onion is tender.

Stir in tomatoes, cumin, oregano, salt and pepper, breaking up tomatoes.  Heat to boiling; reduce heat to low.  Simmer uncovered about 30 minutes or until thickened.

Heat oven to 350 degrees.

Mix cheeses.  Heat 1/4 cup oil in 8-inch skillet until hot.  Dip each tortilla lightly into hot oil to soften; drain.  Dip each tortilla into sauce to coat both sides.  Spoon about 2 tablespoons cheese mixture onto each tortilla; roll tortilla around cheese.  Place tortillas, seam sides down, in ungreased rectangular baking dish 13 x 9 x 2 inches.  Pou remaining sauce over top.  Sprinkle with remaining cheese mixture.

Bake uncovered about 15 minutes or until cheese is melted and enchiladas are hot.  Top with lettuce and olives.  Serve with sour cream.

Adapted from Betty Crocker's Cookbook

My rating: