| 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 |
ts |
Canola or corn oil |
| 1 |
md |
Onion; coarsely chopped |
| 2 |
|
Garlic cloves; coarsely chopped |
| 8 |
|
Tomatillos; husked and chopped |
| 1/2 |
ts |
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 |
tb |
Canola or corn oil |
| 2 |
md |
Onions; sliced thin |
| 3 |
|
Garlic cloves; minced |
| 1 |
sm |
Green cabbage head; sliced |
| 1 |
ts |
Ground cumin seeds |
| 1 |
ts |
Ground coriander seeds |
| 1/4 |
c |
Coarsely chopped cilantro |
| 1/2 |
c |
Farmers cheese; ricotta cheese, or mild, soft chevre (goat cheese) |
| 1/2 |
ts |
Salt |
|
|
Fresh-ground black pepper to taste |
| 8 |
lg |
Flour tortillas |
INSTRUCTIONS
SAUCE
FILLING
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.
1. 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.
2. 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.
3. When the peppers have cooled remove the skins with your fingers. Chop
the peppers coarsely.
4. 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.
5. 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
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