Month: October 2022

Enchilada Sauce(s)

basics

Easy (and very yummy) enchilada sauce

  • 14.5oz can diced tomatoes
  • 1/4 cup water (optional)
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 2 cloves garlic
  • 1 tsp cumin
  • 1/4 tsp paprika
  • 1 tsp caldo de tomate (or salt)
  • 1 tsp dried oregano

Put in the blender, then use. This cooks *with* the enchiladas rather than before and it was really good! Might need to double, but I’m not sure.

 

    Classic Enchilada Sauce

    • 1/4 cup canola oil
    • 2 tablespoons flour
    • 3 tablespoons chili powder
    • 1 (8 ounce) can tomato sauce
    • 1 cup vegetable broth (water can work too)
    • 2 teaspoons ground cumin
    • 1 tablespoon garlic , minced
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon salt

    Instructions

    1. Heat the canola oil in a saucepan on medium heat.
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    2. Add the flour and chili powder and stir.
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    3. Cook until the bright red color turns a bit brown while stirring.
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    4. In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
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    5. Add to your saucepan and whisk until fully mixed.
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    6. Cook for 8-10 minutes on medium heat until thickened.

    hummus two ways

    Uncategorized

    Rich and Creamy Hummus

    • 2 cans chickpeas, rinsed and drained
    • 1 tsp baking soda
    • 3/4 cup lemon juice
    • 3-5 garlic cloves
    • 1 tsp salt
    • 1 cup tahini
    • 2-4 tbsp cold water
    • 2 tbsp olive oil

    Low-fat Hummus

    • 2 can chickpeas
    • 1 tsp baking soda
    • 1/3 cup lemon juice
    • 1 tsp salt
    • 1/4 cup tahini
    • 1/3 cup greek yogurt
    • 1 tbsp olive oil

    Directions

    1. Place chickpeas in a medium saucepan with the baking soda. Cover with several inches of water, bring the mixture to a boil over high heat. Boil for about 20 min or until chickpeas are bloated and skins falling off. Drain and rinse with cold water.
    2. Combine lemon juice, garlic, and salt in a food processor and process for a few minutes. Add tahini and yogurt. Then the chickpeas and finally the olive oil. Process until smooth. Store in an airtight jar.