| 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:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”