Monday, June 3, 2013
Thai enchiladas. Does that sound like an oxymoron? These Asian-inspired enchiladas are delicious, and I love how different they are. They aren't spicy at all. They are just flavorful and good. They are jam-packed with all kinds of tasty tidbits. Feel free to adjust the ingredients according to your preferences.
1 1/2 c. chopped cooked chicken (I used 4 chicken tenders)
1 Tbsp. olive oil
1/2 c. chopped onion
1 carrot, shredded
2 c. sliced mushrooms
1 red bell pepper, cleaned out and chopped
1/4 c. creamy peanut butter
1/4 c. sugar
1/4 c. soy sauce
4 cloves garlic, minced
2 c. shredded cabbage (I used bagged coleslaw)
1/4 c. sweetened shredded coconut
1/4 c. chopped peanuts
Handful cilantro, chopped
8 to 10 flour tortillas
1 can coconut milk*
1/4 c. sweet Asian chili sauce
Preheat oven to 350 degrees. Prepare chicken and set aside. In large skillet, heat oil and saute onion, carrot, mushrooms and pepper for a few minutes. Meanwhile, in a medium bowl, mix peanut butter, sugar, soy sauce and garlic. Pour over sauteed vegetables and mix thoroughly. Turn off heat and add cabbage, coconut, peanuts and cilantro. Mix well.
Spoon mixture into tortillas, then roll up and place seam-side down in 9x13 baking dish. Whisk together coconut milk and chili sauce, then pour over enchiladas. Bake about 25 minutes. Let enchiladas rest about 20 minutes before serving. Spoon extra sauce over enchiladas and garnish with extra peanuts and cilantro, if desired.
*Try to find coconut milk that has not been diluted with water. Read the ingredients list on the back of the can. Some companies are tricky. Either way, you'll enjoy this meal, but the creamier version is nicer.
Saturday, June 1, 2013
What you see above is Michelle Snow's flourless chocolate torte -- or what's left of it. Wait a minute, I can't let those crumbs go to waste. Hang on while I leave the computer for a second...
Okay, we'll go back in time and see what it used to look like. This dessert is truly divine. Its texture is almost like cheesecake, and its flavor is rich and deeply satisfying for any chocoholic.
My sweet 20-month-old niece was just diagnosed with celiac disease, so it's wonderful to know she will always have an amazing gluten-free dessert like this to keep her from missing out.
My sweet friend and neighbor Michelle Snow is the author of several books about cooking, food storage and saving money, including "The WOW diet," "It's in the Bag," and "Queen of Common Cents." I will forever be grateful to her for this delicious recipe!
Butter for greasing pan
Cocoa powder for dusting pan
12 ounces semi-sweet chocolate chips
1 1/4 c. butter
6 eggs, separated
1/3 c. sugar
1/4 c. cocoa powder
1 1/2 tsp. vanilla
Pinch of salt
1/4 tsp. cream of tartar
Preheat oven to 300 degrees. Place a pie pan on bottom rack of oven. Grease a 10-inch spring-form pan and dust with cocoa. Melt butter and chocolate chips together in microwave. In a large bowl, blend egg yolks, sugar, vanilla and salt with an electric mixer until light yellow and thick. Add chocolate mixture and cocoa and mix well.
In a separate, clean bowl, beat egg whites and cream of tartar until medium-firm peaks form. With a rubber spatula, gently fold egg whites into chocolate batter, half at a time, until no streaks remain. Pour batter into prepared pan and place on middle rack in oven. Pour 1 cup boiling water into pie pan below. Bake 35 to 40 minutes, or until a toothpick comes out moist but clean.
Cool torte to room temperature on wire rack. Refrigerate several hours before serving. Garnish as desired: powdered sugar, whipped cream, berries, or nothing at all.
*Note: For a truly gluten-free version, ensure that your chocolate chips are gluten-free and that your vanilla is pure, not imitation.