Friday, September 15, 2017

Roasted Poblano and Black Bean Enchiladas

4 poblano chiles
8 ounces montery jack cheese
2 13-0z cans tomatillos
1 onion
1 cup fresh cilantro
1/3 cup vegetable broth
1/4 cup heavy cream
3 T oil
5 garlic cloves
1 T lime juice
1 t sugar
salt and pepper
1 15-oz can black beans
1 t chili powder
1/2 t ground coriander
1/2 t ground cumin
12 corn tortillas

Quiche with Leeks and Goat Cheese

Crust
3 T ice water
4 t sour cream
1 1/4 c flour
1 1/2 t sugar
1/2 t salt
8 T butter

Bake at 400 degress for 25-30 min.

Filling
1 lb leeks, white and light green parts
2 T butter, unsalted
3/4 t salt
4 ounces goat cheese
5 eggs
2 cups half and half
1/4 t pepper
1 T chives

Add to crust and bake at 350 degrees for 40-50 minutes.

Chickpea Cakes with Cucumber-Yogurt Sauce

1 cucumber
1 cup yogurt
2 T oive oil
1/4 cup cilantro, parlsey, or mint
garlic clove
salt and pepper

cakes
2 cans chickpeas, rinsed
1/4 c cilantro leaves
2 scallions
1 shallot
2 eggs
1/3 cup yogurt
6 T olive oil
1 t garam masala
1/8 t cayenne pepper
1/8 t salt
1 cup bread crumbs

Scalloped Potatoes

4 ounces cheddar cheese
2 lbs russet potatoes, peeled
1 onion
2 T butter
1 T fresh thyme or 1 t dried
2 garlic cloves
salt and pepper
1 cup chicken broth
1 cup heavy cream
2 bay leaves

Saute onion with spices. Add potatoes broth, cream, and bay leaves. Simmer for about 10 minutes.

Bake at 435 degrees for 15 minutes.

Sauteed Zucchini with Lemon and Herbs

3 zucchini or yellow summer squash
salt and pepper
small onion
3 T olive oil
1 t lemon zest plus 1 T juice
2 T minced fresh basil, parsley, and/or thyme

Crispy Potato Latkes

2 lbs russet potatoes, unpeeled
1 onion
salt and pepper
2 large eggs
2 t parsley
oil