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CATEGORY CUISINE TAG YIELD
Grains, Dairy Thai 1 Servings

INGREDIENTS

1 Green bell pepper
1 Jalapeno pepper, or 2 if
you'd like more heat
2 t Canola or corn oil
1 Onion, coarsely chopped
2 Garlic cloves, coarsely
chopped
8 Tomatillos, husked and
chopped
1/2 t Ground coriander seeds
1/2 c Hulled, unsalted pumpkin
seeds toasted 6 to 8
minutes in a 350 degree
oven
1/2 c Water
Salt and fresh-ground black
pepper to taste
1 T Canola or corn oil
2 Onions, sliced thin
3 Garlic cloves, minced
1 Green cabbage head, sliced
1 t Ground cumin seeds
1 t Ground coriander seeds
1/4 c Coarsely chopped cilantro
1/2 c Farmers cheese, ricotta
cheese or mild soft
chevre goat cheese
1/2 t Salt
Fresh-ground black pepper to
taste
8 Flour tortillas

INSTRUCTIONS

Today's net find chile recipe is below. For 3 Thai recipes, go to
http://www.foodwine.com:80/food/egg/egg1097/eggplant.html  This
reliable enchilada recipe doesn't require any time consuming
procedures. The toasted pumpkin seeds give the sauce a delicious
flavor as well as a boost in protein. Use the dark green, hulled
pumpkin seeds that are available in whole-foods stores and some Latin
American markets.  Preheat the oven to 450 degrees. Place the bell and
jalapeno peppers  on a baking sheet, and bake them for 15 minutes or
until they are  blistered and soft. Let them cool. Make the filling:
Heat the oil in  a large skillet over medium heat. Add the onions, and
saute them for  5 minutes, stirring occasionally. Add the garlic,
cabbage, cumin, and  coriander. Saute, stirring frequently, for 20
minutes, then remove  the pan from the heat. When the mixture has
cooled, stir in the  cilantro, farmer's cheese (or ricotta or goat
cheese), and the salt  and pepper. When the peppers have cooled remove
the skins with your  fingers. Chop the peppers coarsely. Make the
sauce: In a medium  saucepan, heat the oil. Saute the onion, garlic,
and tomatillos until  they are soft, about 5 minutes. Add the ground
coriander, and saute 2  minutes more. Transfer this mixture to a
blender or food processor.  Add the chopped peppers (jalapeno seeds
included, if you want heat),  all but 1 tablespoon of the pumpkin
seeds, and the water. Blend the  sauce until it is almost smooth. Add
the salt and pepper. Preheat the  oven to 350 degrees. Spread 1/3 cup
filling down the middle of a  flour tortilla. Roll the tortilla
tightly, folding in the sides as  you roll. Place the rolled tortilla
in a 9-by-13-inch casserole pan.  Do the same with the remaining seven
tortillas, using all of the  filling . Pour the sauce over the filled
tortillas, and then cover  the dish with foil. Bake the enchiladas for
25 minutes. Serve the  enchiladas garnished with the remaining pumpkin
seeds.  Serves 4  Vegetarian Planet by Didi Emmons The Harvard Common
Press, $14.95 563  pages; July 1, 1997 ISBN 1-55832-115-2 Posted to
CHILE-HEADS DIGEST  V4 #147 by Judy Howle <howle@ebicom.net> on Oct 05,
1997

A Message from our Provider:

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