Mushroom and Scallion Enchiladas
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 4 cups Cremini mushrooms, sliced
- 2 garlic cloves, chopped
- 1 bunch scallions, cut into 1 inch diagonal pieces
Heat a large skillet with the oil and the butter. Add the cumin and sauté on medium heat for 15 seconds. Add the mushrooms and sauté on high heat for 3 to 5 minutes. Add the garlic, scallions and salt. Continue to sauté for another 2 to 3 minutes. Add salt, check for seasonings, turn off the heat and set aside.
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 medium onion, chopped fine
- 3 garlic cloves, chopped
- 3 cups tomato sauce/passata, homemade or store bought
- 1 cup water
- ½ cup cilantro, chopped
Heat a saucepan with the olive oil. Add the ground cumin and paprika. Saute on medium heat for 30 seconds. Add the onion and garlic and sauté for 4 to 5 minutes on medium heat till the veggies are soft and translucent. Add the tomato sauce/passata and water and bring to a boil. Add some salt and sugar to taste in case the tomatoes are too tart. Lower the heat to a simmer and cook for 30 minutes with lid on. Take the lid off and check for seasonings. Add cilantro and turn the heat off and let the sauce cool.
- 6 to 8 small corn tortillas
- Grated cheese, Monterey Jack, cheddar or a mixture, about 2 cups
1 8X8 oven ready pan
Preheat oven to 350 degrees F.
Divide the mushroom mixture into 6 to 8 parts (depending on how many tortillas you are using)
Put a dollop of tomato sauce in the bottom of the pan and spread it around evenly.
Dip each tortilla in the tomato sauce, place the mushroom filling in the middle and top with a tablespoon of grated cheese. Roll the tortilla and place it seam side down. Repeat with the rest and top the dish with the rest of the grated cheese. Cover with foil and bake for 45 minutes. Take the foil off and broil for a few minutes to brown the top. Let cool for 5 minutes before serving.
Mango Tomato Salsa
I made this with yesterdays fajitas and since it was made in the summer- I used mangos and nectarines. Mangos are still available although they are not as yummy as they are in the summer. You can substitute pineapple for mango and apple for the nectarine… so good!
- 1 large mango, chopped
- 1 large nectarine, chopped
- 1 large tomato, chopped or 1 cup cherry tomatoes, chopped
- 3 scallions, chopped
- 1 jalapeno, deseeded and chopped
- ½ cup cilantro, chopped
- Juice of one lime
- 1 to 2 teaspoons salt
Mix all the ingredients and let the salsa sit for an hour before serving.
Mattar Paneer (Peas with Paneer) in Cilantro Sauce
A classic made a little different… I love, love cilantro- so I used it as a base for this dish… so, so good!!
- 1 cup fresh cilantro
- 2 teaspoons cumin seeds
- 3 garlic cloves, skin off
- 6 to 7 scallions, ends cut off and halved
- ½ cup full fat yogurt
- ½ cup water
- 2 teaspoons salt
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 2 tablespoons extra light olive oil
- 12 ounces paneer, cut into 1 inch squares and soaked in warm water (for an hour)
- 1½ cups frozen peas
- ½ cup fresh cilantro, chopped
Transfer the cilantro, cumin, garlic, scallions, yogurt, water, salt, turmeric, cayenne pepper and ground coriander to a blender. Blend till a smooth sauce is formed. Keep aside.
Heat a heavy saucepan with the olive oil. Add the cilantro sauce and sauté on medium heat, stirring every couple of minutes, for about 20 minutes. Drain the paneer and add to the sauce. Mix well and bring to a boil, and simmer for 5 to 6 minutes. Add the frozen peas, bring to a boil and simmer for another 5 minutes. Check for seasonings and garnish with cilantro.