July 9, 2012

Recipe Post Break


Taking a short break from recipe posts as we joyfully welcome our sweet baby girl into the world! I'll be back in the kitchen again soon... with a mini garden grazer by my side!! :) In the meantime, check out some of the recipes we've been especially craving so far this summer:


Happy summer to you all!
~Kaitlin

July 5, 2012

Green Enchiladas

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Time for another recipe revisit. This is a unique twist on enchiladas, and it's oh so delicious. Edamame, cannellini beans, and corn join together inside the tortillas, coated with savory salsa verde. I absolutely had to post these again because the pictures on my previous post didn't do them nearly enough justice! (Although I still found them a bit tricky to photograph...)


Vegan (with dairy-free cheese)
Gluten-free (with gluten-free tortillas)

Ingredients
15 oz. can cannellini beans
2 cups shelled edamame, fresh or frozen
1 cup corn, fresh or frozen
1 medium onion
3-4 cloves garlic
2 tsp. cumin
4 oz. diced green chiles (I use mild, fire roasted hatch chiles from Trader Joe's)
12 oz. salsa verde
8 large tortillas (flour, corn, or whole wheat)
Mexican shredded cheese
3-4 slices provolone or pepper jack cheese

Directions
Dice onion, mince garlic. Rinse and drain beans.
Place skillet over medium heat. Saute onion 5-8 minutes.
Add cumin, garlic, green chiles and cook 1 minute, stirring.
Add corn, edamame. Saute for another couple minutes.
Add beans, salt/pepper to taste. Stir to combine and turn off stove.
Preheat oven to 325. Distribute the mixture evenly down the center of tortillas. Top with shredded cheese, then roll up tightly tucking in both ends.
Place enchiladas seam side down in a lightly sprayed 9x13 inch pan. Coat with salsa verde.
Place in oven for 15 minutes. Remove and place strips of provolone or pepper jack on each enchilada.
Return to oven for 10 minutes.



July 3, 2012

Egg & Veggie Breakfast Sandwiches

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To get more freezer meals stocked away before baby arrives, I turned to these awesome looking egg sandwiches from Macheesmo.com. I also added mushrooms and onions in addition to the spinach. Of course, my husband and I each taste-tested one before going into the freezer and they were awesome. I seem to have a recurring issue when making freezer meals... after spending all that time preparing the meal and being teased with delicious smells, I find it impossible to just stash it all away like it never happened. I consider eating only one of these a HUGE success. Can't wait to take them out of the freezer soon!


Ingredients
12 eggs
12 whole wheat english muffins
Shredded cheese
Veggies of choice: I used mushrooms, onion, spinach
Butter for spreading (I use vegan Earth Balance)

Directions
Preheat oven to 350.
Scramble eggs in a bowl (I add a tiny bit of soymilk to ours).
Dice veggies. Lightly saute mushrooms and onions.
Butter a muffin tin, and add veggies.
Evenly distribute eggs on top of the veggies (filling about 3/4 full).
Bake for 20 minutes, checking center to make sure they're cooked through.
Split the english muffins in half, add shredded cheese, an egg cup, and lightly mash down to spread out the egg cup.
I let them cool before wrapping up in tin foil to freeze. Wrap each sandwich individually, then place all in a freezer safe ziploc bag.

To reheat: place sandwiches (still wrapped in foil) in a 350 degree oven for 30 minutes, or microwave out of foil, in a paper towel.

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