I felt kind of silly writing the title for this recipe, but at the same time it seemed appropriate. The title was inspired by two different things: green/”power” smoothies and also the Breakfast Power Sandwich at Panera Bread.

This breakfast sandwich includes lots of yummy healthy green foods, such as spinach, avocado, scallions, and basil pesto. It’s a filling and nutritious sandwich that is sure to keep you satisfied and give you energy. I love to eat these an hour and a half or two before the gym, or when I know I won’t be eating again for a while because they’re very filling. I’m in love with the flavor combination and have been making these at least once a week lately.

I actually never really used to eat eggs until a little over a year ago. An egg by itself kind of grossed me out and the only way I would eat it was in a sandwich. That’s when I came up with the post Ideas for a Healthier Breakfast, which also included my first photo to make it onto foodgawker about a year ago. Since then I’ve been kinda crazy over breakfast sandwiches and all the different combinations I can come up with. I went from eating eggs on a rare occasion to almost everyday. Shows how your tastes change as you get older!

I’ve also tried to photograph this sandwich on three separate occasions, and none of the photos have come out quite how I wanted them to, but oh well. Some recipes just don’t photograph well, and I still have a lot to learn about food photography. But I really wanted to share this sandwich with all of you, so here it is!

Green Power Breakfast Sandwich
serves one

Ingredients:

• 1 whole wheat or 100-calorie English muffin
• 1 large egg
• 1 scallion, chopped
• 1 Tbsp shredded parmesan cheese
• 2 tsp basil pesto
• small handful of fresh baby spinach
• 1/4 avocado, sliced thin

Directions:

1. In a small frying pan, cook your egg to your liking. While your egg is cooking, toast your English muffin. After flipping your egg, top with chopped scallions and parmesan cheese and cover with a lid to let the cheese melt. Remove from heat.
2. To assemble your sandwich, first spread 1 tsp of pesto on each side of your English muffin. Put spinach leaves on the bottom piece of muffin and place egg on top. Top off with sliced avocado and the other half of the muffin and enjoy!

Cook your egg to your liking. I like to sprinkle a garlic/pepper blend and red pepper flakes on mine.

Top off your egg with scallions and parmesan cheese. Cover with a lid to allow the cheese to melt and remove from heat.

Spread the pesto on your English muffin

Assemble your sandwich by layering the spinach first, then the egg, then your sliced avocado.

Bon Appétit!

Orzo with Roasted Vegetables includes roasted bell peppers, onion, and eggplant, served over orzo and finished off with feta cheese, fresh herbs, and a light lemony dressing. After reading through the comments on this recipe’s Foodnetwork page, I tweaked some of the ingredients a bit and left out the pine nuts but overall tried to keep all the wonderful flavors intact. You can view the original recipe here,and you can even watch a video of how it’s done.

My mom makes an orzo pasta salad with tomatoes, black beans, corn and feta which we always enjoy at home. This recipe reminds me a bit of my mom’s orzo, but perhaps with a Mediterranean twist. I like dishes like this because they can be served hot or cold, for lunch or for dinner. You can also play around with the ingredients and incorporate your favorite vegetables or herbs. This recipe makes a large batch, so if you’re cooking for a smaller crowd you may want to cut it in half like I did.

I’m not a big fan of traditional pasta salad, but I loved this dish. The tangy dressing and salty feta perfectly balance the sweet roasted vegetables, and the combination of the basil and scallions is just right – not to mention how wonderfully colorful it is. This recipe will definitely be making an appearance at any cookouts I attend this summer.

Orzo with Roasted Vegetables
slightly adapted from Ina Garten’s Orzo with Roasted Vegetables seen on Barefoot Contessa

Ingredients:
serves 6 (but can be easily cut in half)

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small eggplant, diced
• 1 red onion, diced
• 3-4 cloves garlic, minced
• Olive oil for drizzling
• salt and pepper, to taste
• 1/2 pound orzo
• 4 scallions, chopped + 1/2 cup fresh basil leaves, chopped
• 8 oz. feta, crumbled
• For the dressing:
  • 1/4 cup lemon juice (about 2 lemons – I used slightly less, closer to 2-3 Tbsp)
  • 1/4 cup olive oil
  • salt and pepper, to taste

Directions:

1. Preheat oven to 425ºF. Prepare the chopped vegetables and garlic by tossing them with enough olive oil to coat (about 3 Tbsp) and arrange them on a large baking sheet. Roast for 30-40 minutes, stirring once or twice, until veggies are tender and lightly browned.
2. While the veggies are roasting, cook your orzo according to box directions. After draining, transfer to a large bowl and toss with the roasted vegetables.
3. To make the dressing, simply whisk together the lemon juice, olive oil, and salt and pepper. Pour over the orzo and vegetables and stir to combine. Let cool to room temperature and then add the scallions, basil, and feta.* Serve as a side dish or for lunch or dinner.

*Ina says it’s important to pour the dressing over the orzo while it’s hot because it will absorb more of it, and I also read in the comments that letting the dish cool to room temperature makes for the best flavor.

Toss your chopped veggies and garlic with olive oil and bake at 425 for 30-40 minutes. While your veggies are roasting, begin cooking your orzo.

Once your veggies are tender and browned, they’re done. I cooked mine for about 35 minutes.

Prepare the dressing by whisking together the lemon juice, 1/4 cup of olive oil and salt and pepper.

Combine your cooked orzo and veggies, and stir in lemon dressing. Let sit and cool to room temperature.

When your orzo has cooled, add crumbled feta, chopped basil and chopped scallions. Stir to combine.

Serve your orzo as a side dish, or as a meal. Yum!

Also, just wanted to mention that the other day my blog reached 100,000 views. Thank you so much to all my readers out there! It makes me so happy to be able to share my favorite recipes with all of you

Mongolian Beef is a meal often found at Chinese restaurants in America made from thinly sliced flank steak and green onions in a sweet and slightly spicy sauce. I admit I’ve never actually tried Mongolian Beef from a restaurant and it’s not something that would have appealed to me a few years ago, but lately I’ve been craving an Asian-inspired meal. I’ve come across a few recipes for Mongolian Beef or other similar beef stir-fry recipes, and yesterday when I found sirloin tips on sale at the store, I knew exactly what I wanted to do with it.

After browsing a few more recipes, I decided this one from The Daring Gourmet appealed to me most. Thinly sliced steak is sautéed in vegetable oil, and then cooked in a sweet and spicy sauce made from soy sauce, hoisin sauce, green onions, and other spices. I’ve heard hoisin sauce described as the “Chinese version of barbecue sauce” and it can be found in most international/Asian sections of grocery stores. I also threw in some vegetables for some extra color and texture, and served it over chow mein noodles.

This is one of the few times I’ve cooked steak on my own, and the first time I’ve posted a steak recipe on this blog. I really loved this meal and it inspired me to incorporate a little more red meat into my diet. It isn’t the healthiest recipe I’ve posted on here, but oh man was it good.

Mongolian Beef
adapted from The Daring Gourmet

Ingredients:
serves 2

• For the sauce:
  • 1/4 cup brown sugar
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup water
  • 2 tsp hoisin sauce
  • 1 tsp minced ginger + 2 tsp minced garlic
  • 1 tsp Sambal Oelek chili paste or 1/2 tsp red pepper flakes
  • 1 tsp cornstarch
• 1/2 lb. flank steak or sirloin, sliced thinly
• 2 tsp cornstarch
• 1-2 tsp vegetable or canola oil
• 1 tsp sesame oil
• 1/2 cup sliced green onions
• noodles or rice, to serve
• optional: sliced onion and red bell pepper for stir-frying, sesame seeds to garnish

Ingredients for the stir fry portion

Ingredients for the sauce

Directions:

1. To prepare the sauce, simply whisk together all of the ingredients for it in a small bowl. Set aside.
2. If including stir-fried veggies, start by cooking them in 1 tsp oil in a large frying pan or wok until tender. Remove from pan and set aside. If serving meal with rice or noodles, prepare those at this time as well.
3. Spread the thinly sliced steak onto a cutting board or plate and sprinkle with cornstarch. Heat the vegetable and sesame oil in your pan over medium heat and add steak. Cook until steak is browned on all sides, about 6-8 minutes. Remove the steak from the pan and set aside with the veggies.
4. In your empty pan, pour in the sauce and let it cook over medium-low heat. When the sauce begins to simmer, whisk it gently for about 1 minute. Once sauce is thickened, stir in cooked steak and vegetables, along with the green onions. Cook for another 2-3 minutes and remove from heat.
5. Serve the beef and veggies over noodles or rice and enjoy!

Start by frizzling up some veggies. Set aside.

To make the sauce, combine all of the ingredients for it and whisk together.

Next, prepare your steak for cooking by slicing in thinly (I actually recommend slicing it thinner than I did) and sprinkle it with the cornstarch.

Heat vegetable and sesame oil in your frying pan and saute the steak until browned, about 6-8 minutes.

After removing steak from the pan, pour in your sauce and cook over medium-low heat. Once the sauce begins to simmer, whisk it for about a minute until it’s thickened.

Stir in your steak, veggies, and green onions and cook for an additional 2-3 minutes.

Serve your awesome meal over cooked noodles or rice and enjoy!

I had a recipe planned out for some grilled shrimp, but my mom requested I make my “famous” brownies for our Memorial Day cookout tomorrow. Famous meaning, they come from a box and everyone knows it. But I must say, not all boxed brownie mix is created equal. I strongly recommend Ghirardelli Dark Chocolate Brownie mix. They are decadent, fudgy, and have dark chocolate chips in the mix. They are the best boxed brownies I’ve ever had and they never fail to please guests.

In honor of Memorial Day, I wanted to add a fun raspberry and cream cheese swirl to these brownies, inspired by two different recipes. Growing up, my aunt Ellen would often make brownies with cream cheese swirled on top and we always loved them. In college, my favorite dessert from the dining hall was their delicious raspberry swirl brownies, topped off with raspberry preserves. I’ve always loved the combination of chocolate and raspberry, and also raspberry and cream cheese, and so the idea for these brownies was born. But after a failed attempt using cream cheese for this recipe, I realized it was too thick to achieve the “swirl” and I decided yogurt would work better.

Anyway, these brownies are super delicious and decadent. They are deceivingly simple to make, using boxed brownie mix and using a tooth pick to swirl raspberry preserves and vanilla yogurt. The brownies are rich and fudgy and the yogurt and raspberry swirl is a nice break from the intensity of the chocolate. You certainly don’t have to use Ghirardelli brownie mix (though I seriously recommend it) – you can use whichever your favorite type is and they will come out delicious regardless.

Easy Raspberry Vanilla Swirl Brownies
makes 1 8 x 8″ pan

Ingredients:

• 1 box of your favorite brownie mix, plus the ingredients required to make the brownies (mine calls for oil, water, and an egg)
• 1/3 cup raspberry preserves or jam
• 1/3 cup vanilla Greek yogurt

  

Directions:

1. Preheat oven to 325ºF and lightly grease an 8 x 8 inch pan with cooking spray.
2. Prepare your brownie mix as instructed on the box directions, and pour into greased pan.
3. In a sandwich-sized Ziploc bag, pour in raspberry preserves and seal. In a separate Ziploc bag, pour in vanilla yogurt and seal. Cut off the tip of the corner of each bag.
4. Squeeze the yogurt in a straight line onto the prepared brownie mix, from top to bottom. Make 4 stripes across. Repeat this with the raspberry preserves. Drag a toothpick across the surface from left to right starting at the top, and then from right to left directly under the first line, alternating until you reach the bottom and a zigzag or chevron design is achieved.
5. Bake according to box directions and let cool before slicing. Serve with a tall glass of milk or as dessert at your Memorial Day festivities

Prepare your brownie mix according to box directions, and pour into a greased 8 x 8 inch pan. (Don’t forget to preheat your oven!)

Pour yogurt into a small Ziploc bag and cut the tip of the corner off. Do the same for the raspberry preserves, in a separate bag.

Gently squeeze the yogurt in a thin line across the top of the brownie batter. Do the same with the raspberry. Don’t worry if the lines aren’t perfect! (I left the part of the batter plain for some members of my family who prefer regular brownies.)

Gently drag a toothpick across the stripes, from left and right and then alternating to right to left, until you reach the bottom of the pan so a zigzag pattern is created.

Bake up your brownies and let them cool before cutting into them. (The raspberry swirl may be hard to see, but you’ll be able to taste it!)

Cut your brownies into neat little squares.

Happy Memorial Day!

]]> http://hungryhannahs.wordpress.com/2013/05/26/easy-raspberry-vanilla-swirl-brownies/feed/ 8 hp11260 IMG_4117 IMG_4130 IMG_4084 IMG_4061 IMG_4064 IMG_4069 IMG_4077 IMG_4081 IMG_4085 IMG_4097 IMG_4100 http://hungryhannahs.wordpress.com/2013/05/22/no-bake-peanut-butter-energy-bites/ http://hungryhannahs.wordpress.com/2013/05/22/no-bake-peanut-butter-energy-bites/#comments Wed, 22 May 2013 22:00:54 +0000 Hungry Hannah http://hungryhannahs.wordpress.com/?p=1233 ]]>

This is a recipe I’ve seen floating around Pinterest for some time and I finally got around to trying out when I realized I had a plethora of peanut butter (always a good thing). These little bites may not look like much, but boy do they pack a punch – not to mention they are crazy addictive.

I found this recipe on Gimme Some Oven and is one of the most popular recipes on their blog. They are similar to a granola bar, but in a miniature and convenient form. They’re filled with oats, peanut butter, honey, coconut flakes and chocolate chips and are wonderfully chewy and full of flavor. The original recipe called for flax seeds and chia seeds, which I left out, but they would add extra protein and crunch if you choose to use them. I played around with the ingredients a bit to suit my tastes, but feel free to stick to the original recipe if you prefer.

These bites are the perfect size to bring with you on the go or if you need a quick snack. I like to pop in one or two before the gym for a little pick-me-up. It’s recommend that you keep them refrigerated (which is how I like my granola bars anyway) but if you choose to keep them at room temperature, just keep in mind that they’ll need to be eaten within a few days or a week.

No-Bake Peanut Butter Energy Bites
adapted from No Bake Energy Bites on Gimme Some Oven, originally seen on Smashed Peas and Carrots

Ingredients:
makes about 20 bites

• 1 cup old-fashioned oats
• 1/2 cup coconut flakes
• 1/2 cup peanut butter (I recommend salted)
• 1/3 cup chocolate chips
• 1/4 cup honey or maple syrup (1/3 cup if your peanut butter and/or coconut is unsweetened)
• 1-2 Tbsp coconut oil, melted (optional, but helps keep them together)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

Directions:

In a medium mixing bowl, combine all ingredients and stir well until combined. Using your hands, roll the mixture into balls that are about 1 Tbsp or 1 inch big. My recipe made about 18 balls. Place on a large plate and refrigerate for 1 hour or more until firm. Store in the refrigerator for up to 2 weeks.

Combine all ingredients in a medium bowl

Stir until combined

Roll into balls that are roughly 1-inch big

And enjoy!

]]> http://hungryhannahs.wordpress.com/2013/05/22/no-bake-peanut-butter-energy-bites/feed/ 4 hp11260 IMG_4003 IMG_4011 IMG_3996 IMG_3997 IMG_3998 IMG_4000 IMG_4006 http://hungryhannahs.wordpress.com/2013/05/17/chicken-caprese-salad/ http://hungryhannahs.wordpress.com/2013/05/17/chicken-caprese-salad/#comments Fri, 17 May 2013 22:00:03 +0000 Hungry Hannah http://hungryhannahs.wordpress.com/?p=1228 ]]>

I realized recently I don’t have enough salad recipes on here. Mostly because I don’t eat enough salad, which I’ve been trying to change. I do love a good salad but I often find myself too lazy to get out all the ingredients and chop them up – which is silly because I usually spend 30 minutes preparing most of my meals anyway.

Whenever I see the word “Caprese” on a menu at a restaurant, I get excited. Caprese is the classic Italian combination of fresh mozzerella, fresh basil, and tomatoes. It’s one of my favorite flavor combinations and is always sure to satisfy. A traditional Insalata Caprese doesn’t involve lettuce or greens of any type, but I decided to throw some into this salad for extra heartiness and some crunch, and chicken for protein of course. This salad is so light and fresh tasting  – perfect for summer.

I also threw together a simple homemade creamy balsamic vinaigrette for this salad. You can find balsamic vinegar near the other vinegars or olive oil in your grocery store and it’s relatively inexpensive. I used Greek yogurt (my staple) for the “creamy” aspect of the dressing, but you could alternatively use mayonnaise or heavy cream for a more authentic version.

Chicken Caprese Salad
serves 1

Ingredients:

• For the dressing:
  • 1 Tbsp olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp plain Greek yogurt or mayonnaise
  • 2-3 tsp lemon juice
  • 1 small clove garlic, minced
• one small stalk of romaine lettuce (about 3-4 cups), chopped and rinsed
• 1 small breast of chicken, grilled and sliced
• 1/4 cup of cubed fresh mozzerella
• 3-4 fresh basil leaves, chopped
• 8-10 cherry tomatoes, halved

Directions:

To prepare the dressing, simply whisk all of the ingredients for it together in a small bowl. Set aside. Place lettuce in a salad bowl, and layer remaining ingredients on top. Drizzle dressing over the salad and enjoy.

This post is dedicated to my wonderful mother, Debbie. My mom loves all things red velvet – especially the cake – and I thought these cookies were a fun spin-off of one of her favorite desserts.

I’ve always known how fortunate I am to have such an amazing mother. She’s the most caring, generous, and loving person I’ve ever known and I was lucky to realize this at a young age. While others were embarrassed to be seen with their moms in their preteen or teenage years, I always loved to spend time with her and would gladly accompany her to the grocery store or other errands. During my college years and now that I’ve moved away from home, I don’t get to see her as much as I’d like, but I make sure to visit home every few weeks to hang out with her.

Isn’t she so cute?!

My mother has given me and taught me so much. She has always been 100% supportive of my hobbies and interests and has always encouraged me to pursue my dreams. She’s been especially supportive of my interest in cooking and blogging and even came up with the name for this blog! She is my best friend in many ways and I can only hope that someday I’ll be half the mother she is. I am so thankful to have the relationship that we do and I couldn’t ask for a better mom. Love you mom!

Anyway, onto the cookies. This recipe were inspired by these Red Velvet White Chocolate Chip Cookies on Cooking Classy. I found this recipe through foodgawker last year and saved it because it looked like something my mom would like. In fact, I have a whole folder of recipes to make for her someday. I decided to stick with my go-to cookie recipe, because I like that it uses just one stick of butter and the large proportion of brown sugar makes them extra chewy. These cookies are incredibly rich with a nice vanilla flavor, a hint of cocoa, and sweet white chocolate chips. They would also be perfect for Valentine’s Day or Christmas!

I read that you can adapt any cookie recipe to make red velvet cookies, so long as you remember to take away as much flour as cocoa powder that you add. For example, if you’re adding 3 Tbsp of cocoa powder, subtract 3 Tbsp of flour from the recipe. It’s also a good idea to cut back on the amount of sugar a bit because these cookies are very decadent.

Red Velvet Cookies
makes 2 dozen cookies

Ingredients:

• 1/2 cup (1 stick) butter, softened to room temperature
• 1 cup packed light brown sugar
• 1 large egg, whisked
• 1 1/2 tsp vanilla extract
• 3/4 tsp red food coloring
• 1 3/4 cup minus 3 tablespoons all-purpose flour (also equivalent to 1 1/2 cups + 1 Tbsp)
• 3 Tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• optional: 1/2 tsp cinnamon
• 2/3 cup white chocolate chips

Directions:

1. In a large mixing bowl, cream butter and brown sugar together. Stir in egg, vanilla extract, and red food coloring until uniform.
2. In a separate medium bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and optional cinnamon. Whisk together and combine with butter/sugar mixture. Stir just until incorporated and fold in white chocolate chips.
3. Refrigerate the dough for at least 2 hours or up to 24.* Once your dough is cool, preheat your oven to 300ºF.
4. Roll the dough into roughly 1 inch balls (or a heaping tablespoon) and place on a very lightly greased or nonstick cookie sheet. Bake for 11-13 minutes, or until center looks firm. I found that mine were perfect after 12 minutes. Serve with a glass of milk and enjoy

*Refrigerating the dough isn’t necessary to the recipe, but I like to do this because baking dough that’s been firmed in the fridge yields thicker, chewier cookies.

♥

]]> http://hungryhannahs.wordpress.com/2013/05/12/red-velvet-cookies-for-mothers-day/feed/ 5 hp11260 IMG_3982 IMG_6287 IMG_3956 IMG_3961 IMG_3970 IMG_3978 http://hungryhannahs.wordpress.com/2013/05/07/greek-yogurt-pancakes/ http://hungryhannahs.wordpress.com/2013/05/07/greek-yogurt-pancakes/#comments Tue, 07 May 2013 22:00:09 +0000 Hungry Hannah http://hungryhannahs.wordpress.com/?p=1195 ]]>

That’s right. Greek yogurt pancakes. Two awesome things combined into one.

I was excited when I found this recipe for Greek Yogurt Pancakes on Everyday Belle because I had been looking for a slightly healthier pancake that still tasted like the real thing. When it comes to breakfast, I’m normally more into savory food such as eggs, omelettes, hash browns, bagels, etc. This morning, however, I woke up with a strange craving for something sweet and decided it was time to put these pancakes to the test. This was actually my first time making pancakes on my own and from scratch, and while they came out tasty, I do admit my flipping skills need work…

These Greek Yogurt Pancakes are incredibly fluffy, chewy, and only 4 ingredients. The flavor of the yogurt isn’t as strong as you might think, but instead gives the pancakes extra moisture and a super thick texture. The protein in the yogurt will also help to keep you full, which is always a perk in my book.

The pancake batter is pretty thick, so after reading through the comments on the original recipe, I added about 2 Tbsp of milk. If you’re using unflavored Greek yogurt, I would recommend adding some honey or sugar to sweeten the batter as well. A few commenters said whole wheat flour didn’t work very well with the recipe as is, but feel free to play around with it and see what you come up with. Next time I think I’ll add some chocolate chips or fruit!

Greek Yogurt Pancakes
adapted from Everyday Belle

Ingredients:
makes 1 large or 2 small servings

• 6 oz. (or a little less than 3/4 cup) Greek yogurt – vanilla recommended!
• 1 egg
• scant 1/2 cup all-purpose flour
• 1 tsp baking soda
• optional: 2-3 Tbsp milk to thin out the batter, dash of cinnamon, 2-3 Tbsp sugar or honey to sweeten the batter if unsweetened yogurt
• toppings of choice: maple syrup, fruit, honey, yogurt, etc.

Your ingredients, plus optional milk and cinnamon

Directions:

1. In a bowl small, combine Greek yogurt and your egg. Whisk to combine, until smooth.
2. In a separate bowl, stir flour and baking soda together until well-incorporated. Add to yogurt-egg mixture and stir well. Also add the milk and/or cinnamon if using.
3. Lightly spray a large frying pan or griddle with cooking spray and heat to medium. Once your pan is hot, use a ladle or large spoon to drop the batter onto the pan. I got 3 medium-large pancakes out of the batter.
4. When pancakes start to bubble on the surface and the edges have firmed up a bit, flip onto the other side. Once they’re finished cooking, serve with desired toppings and enjoy

Begin by whisking together your yogurt and egg until smooth

Add your flour and baking soda to the yogurt mixture. The photo on the left is the batter without milk – very thick – and the photo on the right is after 2 Tbsp of milk is added.

Spoon the batter into a lightly greased hot griddle or pan. Once the surface bubbles and edges are firm, carefully flip your pancakes.

So… like I said, my flipping skills still need some work. But on the second try…

BOOM. Nailed it.

And voila! Fluffy and delicious Greek yogurt pancakes.

I served mine with maple syrup and sliced banana.

]]> http://hungryhannahs.wordpress.com/2013/05/07/greek-yogurt-pancakes/feed/ 6 hp11260 IMG_3863 IMG_3845 May Food May Food1 IMG_3853 IMG_3854 IMG_3856 IMG_3857 IMG_3871 IMG_3880 http://hungryhannahs.wordpress.com/2013/05/03/beef-enchilada-casserole/ http://hungryhannahs.wordpress.com/2013/05/03/beef-enchilada-casserole/#comments Fri, 03 May 2013 23:00:22 +0000 Hungry Hannah http://hungryhannahs.wordpress.com/?p=1173 ]]>

I don’t usually post holiday-appropriate recipes on here, but I have to admit I’m excited for Cinco de Mayo. I love Mexican food (though I realize Cinco de Mayo is a bigger deal here in the U.S. than in actual Mexico, ha) and I haven’t posted any Latin-inspired recipes lately.

This recipe is inspired by a frozen meal that I used to buy all the time in college: Cedarlane Three-Layer Enchilada Pie. I used to find it in the organic/natural foods section of my grocery store and loved that it was quick and easy but still managed to be fairly healthy. My version of enchilada pie includes beef, which I somehow have never included on this blog, but you can easily make it with chicken, pork, or leave the meat out all together!

My Beef Enchilada Casserole includes layers of soft corn tortillas, juicy ground beef, enchilada sauce, Mexican spices, and plenty of veggies and cheese. This is a great meal to serve to friends or family, and heats up nicely, too. I really love meals where every bite is filled with flavor and variety, and all the protein/veggies/calcium you need – such as stir-fry, soup, casseroles, etc, rather than having your food groups separated. I thought this meal was the perfect way to celebrate one of my favorite cuisines

Beef Enchilada Casserole
makes 4 servings

Ingredients:

• 1/2 of a medium onion, diced
• 1/2 of a green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 lb. ground beef
• 2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1 10 oz. can Rotel, juices drained (or diced tomatoes if Rotel is not available)
• 1/3 cup enchilada sauce, reserving 2 Tbsp
• 3/4 cup pinto or black beans
• 6 8-inch corn (or flour) tortillas
• 1 cup shredded cheddar cheese
• optional: black olive and jalapeño slices to garnish

Your ingredients

Your spices (alternatively, you could use pre-made taco seasoning)

Directions:

1. Heat 1 Tbsp olive oil in a large frying pan. Add diced onions and diced green bell pepper and cook over medium-low heat for 10 minutes, or until veggies are softened.
2. Add garlic and ground beef and turn heat up to medium. Sauté for about 10 minutes, stirring occasionally, until beef is lightly browned. Stir in spices. (Beef does not have to be 100% cooked through, because it will continue cooking in the following steps.)
3. Stir in Rotel and enchilada sauce and cook until sauce has reduced and thickened, about 10 minutes. You should also preheat your oven to 400ºF at this time, too. Stir in pinto beans and remove from heat.
4. Lightly spray an 8 x 8 inch baking dish with cooking spray and layer tortillas as shown in the photo below. Layer half of enchilada mixture on top, along with 1/4 cup cheese. Repeat this step once more. Finish off with a third layer of tortillas and spoon remaining 2 Tbsp of enchilada sauce on top, along with remaining 1/2 cup of cheese.
5. Bake for 20 minutes, or until cheese is melty and golden-brown. Let cool slightly before serving. Enjoy with a dollop of sour cream and scallions.

Saute up your onion, pepper, and garlic, and add ground beef and spices.

Mix in Rotel and enchilada sauce, and cook until sauce has thickened – about 10 minutes. You will also want to preheat your oven at this time.

Stir in beans and remove from heat.

Spray an 8 x 8 inch baking dish with cooking spray, and layer your tortillas as shown: 1 in the middle, and another torn in half on either side. (At this point I realized I was using 6 inch tortillas instead of 8 inch. Oh well.)

Pour half of the enchilada mixture on top of the tortillas, along with 1/4 cup of cheese. Repeat this process 1 more time.

On top of your second layer of enchilada mixture, add another layer of tortillas and spread the remaining 2 Tbsp enchilada sauce on top.

Top off with your remaining 1/2 cup of cheese, sliced olives and sliced jalapenos.

Bake at 400 degrees for 20 minutes, or until cheese is nice and melty. Let cool slightly before serving.

Enjoy

Since trying lentils for the first time last summer, I’ve become mildly obsessed with them and usually cook them anywhere from one to three times a month. I love lentils with brown rice, or with sausage, but my favorite way to eat lentils is in a delicious curry. I was originally going to post a recipe for Chana Masala (chickpea curry), but decided I needed to include my beloved lentils and also some greens.

If you enjoy curry, I definitely recommend giving this recipe a try. Hearty lentils and chickpeas are simmered in a flavorful tomato-curry sauce with kale and coconut milk, served over rice. This meal is so filling and satisfying, I bet most wouldn’t guess that it’s vegan. I admit I sometimes miss meat in a vegetarian or vegan meal, but this isn’t one of them. Lentils and chickpeas are both packed with protein, very low in fat and diet superfoods in my book. I’ve been making this meal in some variation or another for months now, and it really has become one of my favorites. This is the first time I made it with coconut milk and I love the way it mellows out the strong flavors a bit. The amount of spices are based off my personal preferences, so you may find you want more or less of something – just have fun playing around with it!

Lentil Chickpea Coconut Curry

Ingredients:
serves 5-6

• 1 cup uncooked brown rice
• 1 onion, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 3 cups of water, veggie stock or chicken stock
• 1 cup dry brown or green lentils
• 1 bay leaf
• 1 15 oz. can fire-roasted tomato sauce or diced tomatoes
• 5-6 stalks kale, torn into small pieces or 4-5 cups spinach (I used both)
• 1 Tbsp yellow curry powder
• 1 tsp red curry powder or garam masala
• 1 tsp red curry paste
• 1 tsp cumin + 1 tsp coriander (or 2 tsp cumin if coriander is not available)
• 1 tsp fresh ginger or 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes
• 1 cup canned chickpeas, rinsed and drained (feel free to use the whole can if you prefer)
• 1/2 cup coconut milk
• juice of 1 lime (about 2 Tbsp)
• fresh cilantro and scallions to garnish, warmed Naan to serve

Directions:

1. In medium saucepan, cook rice according to box directions. You can do this step in advance, or let the rice cook while you’re preparing the rest of the meal.
2. In a 3-4 quart cooking pot, heat 1 Tbsp olive oil over low heat. Add diced onion and carrots and cook for 10 minutes, stirring occasionally. Add minced garlic and continue cooking.
3. Once veggies have softened and browned a bit (about 15-20 minutes), add water or stock to the pot, along with your lentils and bay leaf. Bring to a boil and then return to a simmer. Cook for about 10 minutes.
4. Add the tomato sauce or diced tomato to the pot and stir in kale. (If using spinach, don’t add it until later – see step number 5.) Season with all of the spices (yellow curry powder through red pepper flakes) and cook for an additional 10-15 minutes until kale is tender and the curry has thickened.
5. Stir in chickpeas, coconut milk, and lime juice (and spinach, if using) and simmer for another 5 minutes. Serve curry over rice, with a garnish of fresh cilantro, scallions, and warmed Naan.

Start by sauteing your veggies

Once veggies are tender, add 3 cups of water or stock to the pot, along with lentils and 1 bay leaf. Simmer for 10 minutes.

Stir in tomato sauce, kale and spices and cook for another 10-15 minutes.

Once kale is tender, add chickpeas, coconut milk, and lime juice to the curry. Cook for an additional 5 minutes.

The finished product!