GoldenStarFruit - Easy Recipes for Healthy Eating » cilantro

Salsa Verde

Carol — Wed, 24 Jun 2009 14:10:29 +0000

1 pound tomatillos, husked

4 serrano chilies, stemmed, seeded if you don’t like it ‘warm’

1 small onion, chopped

2 cloves garlic, minced

1/4 C chopped cilantro

1 T olive oil

1/2 tsp sugar

Salt and pepper

1 C brothCook the tomatillos and chilies over medium heat until tender, about 5 minutes. Place the cooked tomatillos and chilies with the onion, garlic and cilantro in the blender or processor and puree. Heat the oil in a deep fry pan and add the tomatillo mixture, sugar, salt and pepper. Fry with medium-high heat, stirring constantly for 5 minutes. Stir in broth and simmer for 5-10 minutes. Add more broth to reach desired consistency and season to taste if necessary.

Red Chili Sauce

Carol — Mon, 22 Jun 2009 14:17:01 +0000

3 oz dried red chilies (12-16 ea). New Mexican chilies or guajillo chilles are okay.
2-1/2 Cups warm broth
1 medium tomato
1/4 medium white onion
1 clove garlic
1 T chopped cilantro
1/2 tsp oregano
Salt & Pepper

Soak the chilies in warm broth for about 15 minutes, until they are soft. Stem the chilies and remove the veins and seeds. Then cook the chilies over low heat another 10-15 minutes so they will be soft enough to puree.

Roast the tomato, onion and garlic until browned, let cool.

Add all ingredients, except salt and pepper, to a blender and puree until smooth. Use enough broth to make the sauce of the consistency you need (this makes me think of Goldilocks and the 3 bears!). Add salt and pepper to taste.

Sauce is perfect for enchiladas and has a better flavor after resting for a day or two.

Butternut Squash and Mushroom Enchiladas

Carol — Mon, 22 Jun 2009 14:13:16 +0000

3/4 pound butternut squash, diced into 1/4″ cubes
3/4 pound mushrooms, at least quartered
2 cloves garlic, sliced thin
1/2 medium white onion, sliced thin

Salt and pepper
1/2 tsp dried oregano
1/2 tsp ground cumin

2 T chopped cilantro (or epazote if you can find it)
1/2 C no-fat sour cream

3 C Red Chili Sauce (enchilada sauce)

1/2 C broth

6″ Corn tortillas

1/4 C finely chopped white onion

1/4 C grated Monterey Jack cheesePreheat the oven to 400. Toss the squash, mushrooms, garlic and onion with the salt, pepper, oregano and cumin. Roast on a non-stick pan for about 20 minutes, stirring occasionally, until browned and tender.

Remove and add the sour cream and cilantro to the mixture. Salt and pepper to taste.

Using an oiled baking dish, layer 1 cup of chili sauce in the bottom. Then make the enchilada rolls by softening the shells if necessary in warm broth. Use about 3 T of the squash filling and place the seam side of the enchildada down in the dish. After finishing the enchilada rolls, cover with the remaining sauce and bake at 400 until hot. Add onion and cheese and continue baking until cheese is melted.