Recipe: Mom's Turkey Enchiladas

This is one of my favorite of my mother's recipes. I actually packed two cans of green enchilada sauce in my suitcase so I could make this in Berlin! It's not too hard to make and always gets rave reviews.

What you need:
*1 lb. ground turkey
*1 lg. onion, chopped
*2 T. vegetable oil
*1-2 chipotle peppers in adobo, seeded and chopped
*1 small can chopped green chilis
*12 oz. pepperjack cheese, grated (I used shredded gouda since I haven't seen pepperjack here in Germany)
*2 14 oz. cans green enchilada sauce
12 flour tortillas

What you do:
In a large, deep saucepan, saute onion until translucent. Add turkey and saute, crumbling with a spoon, until turkey is cooked. Add chipotle peppers and chopped green chilis; stir to combine. Add 2/3 of the cheese and 1 1/2c. enchilada sauce and stir to combine.
Fill each tortilla with about 1/4c. of the mixture from the pan and roll them up. Place into a greased oven-safe pan or baking dish, seam side down. Do not be afraid to pack them into the pan, but a second one may be required.
Cover enchiladas with remaining sauce and cheese and bake at 350F (175C) for 20-30min, when the cheese has melted and the dish is bubbly. Remove from the oven and let cool 5min before serving.

We always serve them with black beans (conveniently these come in chili sauce at Kaufland), spanish rice (rice with chopped tomatoes and spices) and a side salad. Enjoy!

Side note: if you recall the vegan molasses-blueberry cake from supper club, I recently tried making the same recipe in muffin form...they turned out great! Try em out sometime if you want a healthier blueberry muffin.

Recipe: Potato and Leek Soup

Recently we had some potatoes lyin' around our kitchen that needed to be used up, quick! I thought the perfect solution would be a nice potato-leek soup, because I love the savory deliciousness of leeks balanced by a nice hearty potato base.
My favorite way to make vegetable soups is to let the veggies speak for themselves and not dilute their flavor with a lot of cream or cheese, and this recipe is no different. It's aaaall about the natural flavor of the yummy veggies! And it's really simple and quick, to boot.

What you need:
*olive oil
*1 large onion, diced
*1 garlic clove, minced fine
*1 lb potatoes, diced
*3-4 large leeks, sliced
*couple cups vegetable or chicken broth
*salt and pepper to taste
optional:
*couple pinches cayenne pepper
*finely chopped parsley
*couple drops of your favorite hot sauce

What you do:
Heat the oil in a pot. Add the onions and sautee. Add the garlic and sautee until fragrant. Add the leeks and cook for a couple minutes, stirring intermittently. Add the potatoes and cook with the occasional stir. When the potatoes begin to brown, add broth to cover. Bring to a boil, then reduce the heat and simmer for at least 30 mins or until soup is at desired consistency. Add salt and pepper to taste and enjoy. I prefer not to puree, I like my soups chunky :)
If you, like I, like a little kick in your soup, add cayenne pepper liberally to taste. It's also nice with some chopped fresh parsley stirred in, and I always add some hot sauce to my bowl to get some real heat going.
Bon Apppetit!

Recipe: Quick Lentil Stew

Hey friends!
We're back from California, but we don't know yet when the next supper will be. In the meantime, I have a new recipe for you all! Now that the weather's warmer again, I've started going to the Turkish Market more frequently than I did in the cold winter months, and today I knew I had to finish off some cherry tomatoes I picked up last week. I wanted to use them in a stew of some kind because I was sick of eating them raw. So I figured a lentil stew would be yummy. I picked up some fresh carrots and parsley and voila.

What you need:
couple onions, diced
little bit of olive oil
4-5 carrots, chopped
few handfuls of cherry tomatoes, halved
2 cups dried green lentils
2 cups water
couple handfuls fresh parsley, chopped
salt and pepper to taste

What you do:
Heat the oil in a pot. Add the carrots and onions and saute until the onions are translucent. Add the tomatoes, stir a bit, then add the lentils, water, salt and pepper. Turn down the heat and simmer until the lentils get soft (15-20min). Toss in the parsley, salt and pepper, stir a few times, remove from the heat and enjoy :)
Serves 4ish

The sweet fresh carrots really made this an unexpectedly delicious dish, and surprisingly light, despite the fact that I described it as a stew. It's a nice 'n easy recipe for early spring!

Recipe: Apple-Zucchini Crostini

These delicious little "toasts" went fast at the last supper club!
The original recipe from 101 cookbooks calls for a dollop of creamy goat cheese which we left off to make it vegan.

What you need:
*5-7 slices whole grain bread, very thinly sliced
*splash of extra virgin olive oil
*two big pinches of salt
*1/4 cup apple, cut into 1/4 inch dice (place in a bit of lemon water if not using immediately) [we used a pink lady apple and the color was great in the finished dish]
*3/4 cup zucchini, cut into 1/4-inch dice
*1 1/2 teaspoons lemon juice, freshly squeezed

What you do:
Preheat oven to 350 degrees. Cut the bread into bite-sized pieces (or use a cookie cutter [or shot glass!]), brush with a bit of olive oil and sprinkle with a tiny bit of salt. Arrange in a single layer on a baking sheet and bake until golden, roughly 14 minutes, flipping once along the way. Remove and let cool.
To make the zucchini-apple component, heat a splash of olive oil in a skillet over medium high heat. Stir in the salt and the apples. Saute for about 15 seconds and then stir in the zucchini. Cook for another 15-20 seconds - things should really be sizzling. But keep in mind, you only want to heat and soften things up a touch, not turn everything to mush by overcooking. Quickly remove from the heat and stir in the lemon juice and a tiny drizzle of extra virgin olive oil. Toss and taste, add a bit more salt if needed. Transfer the zucchini mixture to a large plate to cool a bit.
To assemble take one piece of the toasted bread and spoon a small amount of the zucchini mixture on top of it. Repeat and arrange on your favorite serving platter.
Makes about 2 dozen bite-sized crostini.

Recipe: Mushroom-Artichoke Pasta

I made this pasta for a Groundhog Day movie night last night and it was delicious!
Courtesy of smitten kitchen, a cooking blog recommended to me by fellow supper clubber Kate.
The recipe serves 4-6. I doubled it last night and it was a TON of pasta...

What you need:
3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine [sherry would be an appropriate substitute]
1 pound pasta [I used mini penne]
1/2 pound frozen artichoke hearts, thawed [I used canned]
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

What you do:
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

Happy Groundhog Day!

Recipe: Olive Oil Cake with Tangerine Glaze

This recipe was so simple and easy to make, and so incredibly delicious! It was a great end to our Mediterranean-themed supper. Courtesy of myrecipes.com.
Makes 16 servings (serving size: 1 slice)

What you need:
* Cooking spray [or butter, to grease the pan]
* 2 tablespoons all-purpose flour
* 2 1/2 cups granulated sugar
* 1 1/2 cups fat-free milk [I used 1 cup milk and 1/2 cup yogurt]
* 1/2 cup extravirgin olive oil
* 1/4 cup fresh tangerine juice (about 2 tangerines), divided
* 3 large eggs
* 2 1/4 cups all-purpose flour (about 10 ounces) [I used whole wheat flour]
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 cup powdered sugar
* 1 teaspoon butter, melted

What you do:
Preheat oven to 350°F [~176°C].
Coat a 12-cup Bundt pan with cooking spray [or a springform cake pan with butter in our case]; dust with 2 tablespoons all-purpose flour. Set aside.
Combine granulated sugar, milk, oil, 3 tablespoons juice, and eggs in a large bowl, stirring with a whisk.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture to oil mixture, stirring with a whisk until smooth. Pour batter into prepared pan. Bake at 350° for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake completely on wire rack. Loosen edges of cake with a narrow spatula. Place a plate upside down on top of cake; invert onto plate.
Combine powdered sugar, remaining 1 tablespoon juice, and butter, stirring well with a whisk. Drizzle glaze over cooled cake.
Yum!

Recipe: Hearty Fish Stew

This was our main dish at the last supper club, and turned out great! Courtesy of Closet Cooking.
Makes 4 servings.

What you need:
1 tablespoon olive oil
1 onion (diced)
4 cloves garlic (chopped)
chili flakes to taste (optional) [I added Mexican chili powder]
1 bulb fennel (sliced)
1 red pepper (cut into bite sized pieces)
1 cup white wine
1 (28 ounce) can diced plum tomatoes
1/2 teaspoon paprika
1/2 teaspoon oregano
salt and pepper to taste
1 pound white fish (such as haddock, halibut, etc., or any seafood) [or substitute tofu]
1/2 cup fresh herbs such as parsley and basil (chopped)

What you do:
1. Heat the oil in the pan.
2. Add the onion and saute until tender, about 6-10 minutes.
3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
4. Add the fennel and red peppers and saute for a few minutes.
5. Add the white wine and simmer for a few minutes.
6. Add the tomatoes, oregano, paprika, salt and pepper, cover and simmer for 20 minutes.
7. Add the fish [or tofu] and simmer until cooked, about 5 minutes.
8. Remove and mix in the fresh herbs.

Serve with some crusty bread & feta, if desired.

Recipe: Mediterranean Chickpea Salad

This fresh, light salad was a huge hit at the last supper club! Courtesy of myrecipes.com.
Prep Time: 30 minutes
Yield: 4 Servings

What you need:
* 4 ounces manchego cheese, chopped [we left this out]
* 1 (10.5 oz.) can chickpeas, drained and rinsed
* 1 cup loosely packed mint leaves, coarsely chopped [we stirred in some mint suace instead]
* 1/4 cup extra-virgin olive oil
* 1 clove garlic, minced
* Zest of 1 lemon (1 1/2 tsp.)
* Salt and pepper
* 2 tablespoons fresh lemon juice
* 1 cup cherry or grape tomatoes, each cut into quarters (8 oz.)
* 2 bunches arugula or 1 (5 oz.) box baby arugula, cleaned and patted dry [we used feldsalat]

What you do:
Toss cheese, chickpeas, mint, olive oil, garlic and lemon zest together in a medium bowl; season with salt to taste. Set mixture aside to marinate at room temperature for 15 to 30 minutes, or cover with plastic wrap and let it marinate in refrigerator overnight. [we did not marinate overnight, but made it and served it fresh on the night]
Add lemon juice and tomatoes to cheese-chickpea mixture and toss to coat thoroughly.
Divide arugula among 4 individual serving plates and spoon marinated cheese mixture on top. Grind freshly cracked black pepper directly over each salad. Garnish with lemon wedges, if desired.

Recipe: Banana-Chocolate-Chunk Muffins

I have made these muffins twice now and they are delicious! Not to mention that with oats, whole wheat flour, and limited oil they are a bit healthier than most muffins :)
Courtesy of Cook Yourself Thin.
What you need:
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup rolled oats
2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 tablespoons vegetable oil
2 large eggs
1 1/4 cups reduced-fat buttermilk [or substitute 1 1/4 cups milk with 1 tbsp. lemon juice]
1 teaspoon pure vanilla extract
2 tablespoons chocolate chips

What you do:
1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.
2. In a standing mixer [I mix everything by hand in a large bowl], combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
3. Using an ice cream scoop [I use a half-cup measuring cup], portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

This makes 12 muffins. I always double the batch! Enjoy :)

Recipe: Mary's Pumpkin-Fig Soup

What you need:
1 medium/large hokkaido pumpkin, peeled & diced
1 lg onion, diced
2 Tbsp sesame oil
3 Tbsp curry powder
1 Tbsp diced fresh ginger
2 fresh or 3 dried figs
1 can coconut milk
1 scant Tbsp lemon juice
3 c. vegetable broth
salt to taste
blender or blender wand

What you do:
Saute onion & curry powder in oil until transparent. Add pumpkin, fig, ginger, broth, lemon juice. Boil until pumpkin is soft. Puree with blender wand. Salt to taste.

Recipe: Mango Salsa

Much like my guac, my mango salsa is improvised and not closely measured.
What you need:
*mangoes
*onions
*cilantro
*lime juice
What you do:
Cut the mango into chunks and combine in a bowl with finely chopped cilantro and onion. Squeeze a couple limes over the mixture and stir. Voila, there you have it. A delicious side, condiment, or dip. The lime juice brings out the mango flavor and the cilantro and onion give it a kick to match the sweetness. Mmmm!

Recipe: California Guacamole

The proportions in this recipe are not precise. In the California hippy tradition, I just go by what feels right, haha.
What you need:
*avocados
*tomatoes
*onions
*cilantro
*salt&pepper
*lime juice
What you do:
Cut the avocado and tomato into smallish chunks and chop the onion finely (you should have more avocado than tomato and onion, though anything goes really). Combine in a bowl with finely chopped cilantro. Add lime juice and salt&pepper to taste. And it's that simple!
You can mash the mixture if you prefer a smoother guac, but for my part I find that a good stirring usually gives my preferred consistency, especially if the avos are ripe enough.

Recipe: Lime-Spiked Black Bean Dip

Courtesy of myrecipes.com.

Ingredients:
* 2 (15-ounce) cans black beans, rinsed and drained
* 1 cup grated carrot
* 1/2 cup fresh lime juice (about 2 limes)
* 1/4 cup finely chopped green onions
* 1/4 cup chopped fresh cilantro
* 1 teaspoon minced garlic
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper

Preparation:
Place beans in a food processor, and pulse until almost smooth [we used a potato masher]. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips [we used whole wheat pita].

Mmm delicious!