Mostly Mushroom Enchiladas

Long gone are the days when the only mushrooms in the produce aisle were white button, portobello, or cremini. Some stores now display up to dozens of different varieties, including some of my favorites – shitake, morel, and chanterelle. But no matter what the variety, mushrooms are easy to prepare and will always add an intense flavor boost to your dish, in everything from soups, stews, and sauces to meats, stuffings, and egg dishes!

TIP: When buying mushrooms, try to buy them loose (rather than prepacked), and sort through looking for mushrooms with whole, intact caps and a light, springy texture; avoid those that are discolored or dry and spongy.
Visit my TIPS page for more on how to select, clean and store mushrooms.

For this recipe I really wanted to make a "meaty" feeling dish.....without the meat.

To do that, I chose to use portobello mushrooms, which have a dense, steak-like consistency and a robust flavor, white button mushrooms, which also develop a rich and meaty flavor when cooked, and shitake mushrooms, which are dense, chewy and a bit nutty in flavor. The result was a complex, sweet and nutty flavor complimented by the heat of jalapeno, and gooey goodness of melted cheese. (My favorite part --> the crispy cooked cheesey edges....)

Mostly Mushroom Enchiladas
(Makes Approximately 8-10)

1 portobello mushroom cap, cleaned and chopped
6-8 white button mushroom caps, cleaned and chopped
2-3 shitake mushroom caps, cleaned and chopped
1 - 15.25 oz. can Golden, Whole Kernel Corn, drained and rinsed
10-12 grape tomatoes, halved (or quartered, if large)
2 jalapeno peppers, de-seeded and chopped
1 large red pepper, finely chopped
1 yellow onion, finely chopped
6 oz. pepper jack cheese, shredded
1 - 10 oz. can Hot Enchilada Sauce
8-10 corn tortillas (or flour, if preferred)

In a cast iron skillet, first heat a tablespoon of olive oil and saute the onion, peppers, and tomatoes. Continue to cook over a medium heat until the onions and peppers soften, and the onions begin to turn translucent. Transfer this mixture to a mixing bowl with with rinsed kernel corn and set aside.

Add a small amount of olive oil to the skillet again and saute the thinly chopped mushroom pieces over medium heat for about five minutes, or until they release liquid. Then increase the heat to high and continue cooking until the liquid evaporates, about another 8 or so minutes. Remove the mushrooms from the heat at this point and add them to the other filling components. Mix thoroughly.

Now, preheat the oven to 375 degrees and prepare a baking dish (I used one that measured approximately 8 inches x 13 inches) by greasing the bottom and edges with a small amount of olive oil, and then pouring about 1/3 of the can of enchilada sauce into the bottom.

Next, roll up the mushroom filling inside the 8 to 10 corn tortillas and arrange them in the baking dish, topping with the remaining enchilada sauce and then the pepper jack cheese.

Since the filling has already been cooked, the baking time is quite short! Bake for only 15-20 minutes, or until the cheese topping melts, bubbles and begins to brown at the edges. Remove from the heat, let cool about 5 minutes and then serve over rice with sour cream! Enjoy!

Per serving: Approximately 357 calories, 17 g fiber and 18 g protein. Also high in Vitamin A, C and Iron.

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A Very Veggie Breakfast

Despite our very different ideas of what constitutes a “fabulous meal,” I can always rely on my husband and I to agree on what to eat for breakfast. Whether I am just fishing for compliments on my cooking, or I am just too tired to want to argue, I can always count on a good omelet (or egg sandwich – or breakfast burrito – or, yes, even pancakes) to have us both leaving the table sated and smiling.

I suppose that is how we adopted our weekly, Sunday morning “breakfast in bed” routine. No matter what else is going on in our lives, we make sure we have that time together, just the two of us. While some couples have a “date night” routine, my husband and I prefer to sleep in late on the weekend, then whip up breakfast in our pajamas and crawl back into bed to watch cartoons. This weekend was no exception, and we may have even out-done ourselves with this super-veggie-stuffed, cheesy masterpiece of an omelet– served with a simple side of sauteed garlic potatoes and three episodes of The Venture Brothers.

The omelet, which was executed beautifully, if I do say so myself – was incredibly filling. In fact, I found it impossible to finish my portion – and my husband, after the fact of course, said he surely shouldn't have finished his... The completed dish could easily feed three - maybe four - adults (with a side of potatoes and toast). By cooking up the onions, peppers, mushrooms etc. ahead of time, their distinct flavors are made more vibrant and cohesive. The filling develops this harmonic blend of sweet from the onion and bell pepper, pleasantly pungent earthiness from the mushrooms, with a lingering hint of spice from the jalapenos and peppery cheese.

I dare you not to enjoy!

Cheesy Vegetable Omelet
(Serves 2-4)

4 large eggs + 2 large egg whites
(beaten with a splash of half and half)
3/4 cup pepper jack cheese, shredded
4-5 white button mushrooms, finely diced
1 jalapeno pepper, deseeded and finely diced
1 small red pepper, finely diced
8-10 grape tomatoes, chopped
1 small onion, finely diced
1 stalk celery, finely diced
Olive Oil, to cook

First, I sauteed the diced vegetables in about one tablespoon of olive oil.
Start with the peppers and onions for 2 minutes over a medium heat, then add the celery, and lastly the tomatoes and mushrooms. Cook for another 7-8 minutes, or until the entire mixture has softened and browned.

Now, everyone has a different technique for creating that perfect omelet, but in my kitchen, I always have the most luck with a large cast iron skillet and an evenly heated oven.

I'll lightly grease the skillet with a touch of oil, pour in the scrambled eggs (they'll cook more evenly if you have let them warm while you were preparing the filling), and cook, until just set (about 10-15 minutes at 350 degrees). Once the egg mixture has set, pull the skillet out of the oven and layer the cheese and the filling on one half of the omelet shell. Finally, use a spatula to gently loosen, and then fold over the other half to create that perfect omelet. Cut in half (or thirds - or quarters) and serve with a side of potatoes and toast! Enjoy!

TIP: Loosen the edges of the omelet with a knife before attempting to flip the omelet to prevent breaking.


Per serving (assuming 3 servings): approximately 420 calories, 6 g fiber, and 30 g protein.
Also high in Vitamin A, C and Calcium.

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Slow-Cooker Meals

One of my favorite memories from my childhood is that of my mother's cooking. I know I write about that a lot – but somehow just by closing my eyes I can smell her tomato sauce cooking in the slow-cooker - and every fiber in body longs to be in her kitchen enjoying a meal, and her company.

When I was very young, I remember coming home to the smell of my mother's home-cooking radiating from every corner of the house as it simmered undisturbed throughout the day, heaving its fragrant aromas into the surrounding air tempting us all to the table – making us yearn for dinnertime.

I remember sneaking into the kitchen upon getting home from school (when everyone else was still at work – or daycare) and dipping chunks of bread into the soup or sauce cooking and savoring the intense flavors, warm and wet on the flesh of the bread.

Now I find myself pulling out my own slow-cooker(s) on a weekly basis (sometimes even two or three times a week depending on my schedule) to recreate some of my mother's recipes that I miss so much, and even to create a few new ones of my own. I hope that someday those recipes (new and old) will linger in the memories of my children calling them home - much the way my mother's still linger in mine.

The great advantage of cooking soups and sauces in the slow cooker, as I have discovered since moving away from home years ago and being forced to rely on my own cooking skills, is that all the flavors have a chance to thoroughly develop and mingle. This technique is particularly well suited for rich and savory soups, with complex spicing, such as this vegetarian stew which I through together a few years ago after enjoying a similar version at a Moroccan cafe in Madison, WI. The original stew, harira, is traditionally made with the addition of lamb, lentils, fine noodles and egg and is often served to break the fast during Ramadan. My version leaves out the meat, eggs and noodles, but I find the simplified version to still be rich with flavor and hearty enough to be the main course for any dinner meal.

Moroccan Vegetable Stew
(Serves 6)
1 large onion, finely diced
4 cups vegetable stock (near boiling)
2 carrots, finely diced
2 celery sticks, finely diced
1 large Russet potato, finely diced
1 – 14.5 oz. can diced tomatoes
1 – 14.5 oz. can chickpeas (drained and rinsed)
2 tbsp. chopped fresh coriander
1 tbsp lemon juice

1 tsp ground cinnamon
1 tsp ground turmeric
1 tbsp freshly grated ginger root
½ tsp cayenne pepper
salt and black pepper to taste

First, throw together the onion and two in a half cups of the vegetable stock in the ceramic cooking pot of your slow cooker. Turn the slow cooker to HIGH, cover with the lid, and cook for approximately 1 hour, or until the onions are tender and translucent.

Once the onions are soft, mix together the cinnamon, turmeric, ginger root, and cayenne pepper with two tablespoons of the remaining vegetable stock to form a paste. Add this paste and the carrots, celery, and remaining stock to the slow cooker. Cook for another hour (on high) and then season the broth with salt and pepper to your personal tastes.

Finally, throw in the rest of the vegetables (tomatoes, potatoes and chickpeas) and cook for 4-5 hours (still on high) until all the vegetables are tender. Stir in the coriander and lemon juice at the end, just before serving. Serve piping hot with a hearty chunk of bread. Enjoy!

Per Serving: approximately 339 calories, 15.5 g fiber, 16 g protein and high in Vitamin A, Vitamin C and Iron

Meatless Main Dish - Black Bean and Vegetable Enchiladas

My wedding day is exactly one week away (that's right we're getting married on a MONDAY – July 27 to be precise - which marks the exact day of our first date two years ago), and as the event rapidly approaches, I find it harder and harder to do ANYTHING during the day that isn't related to wedding planning. Each morning I wake up with good intentions – plans to get caught up, or maybe even get ahead on my Fall line, or maybe just to spend the day in the kitchen tinkering with some new recipes, but inevitably the wedding takes precedence and by the end of the day I realize that all that has been accomplished is a lengthening of my to-do list for the following day. So, its a good thing that last week I had the foresight to be making dinners ahead of time (to be frozen and used in the hectic upcoming days) - otherwise we'd be living off of take-out (or worse, fast food) because truthfully, it has just been too hectic here to get any cooking in.

So, last night I pulled out these black bean and vegetable enchiladas (an easy family favorite) for dinner, and while it took me little effort to prepare, it was an incredibly satisfying meal after a long day of running errands.

Black Bean and Vegetable Enchiladas
(Makes approx. 12 Enchiladas)

1- 15.5 oz. can black beans
(I prefer Goya Organic Canned Black Beans)
**Jon prefers me to use Vegetarian re-fried beans to the Black Beans, but I personally find the consistency to be too mushy when I make that substitution and so I tend to use the black beans more frequently in this dish.
1- 15 oz. can kernel corn
1- 4.5 oz. can chopped green chilies
1-2 fresh jalapenos, chopped (Optional)
1 green (or red/yellow) bell pepper, finely chopped
1 small onion, finely chopped
2 cups cheddar cheese, shredded
2- 12 oz. cans enchilada sauce (I prefer to use Old El Paso brand- Hot)
12 corn tortillas (You can also use flour, but they tend to be larger so count on having less finished enchiladas if you decide to substitute.)

First off, when using canned vegetables I always rinse the contents thoroughly before using them in my recipe. In this case, dump the beans into a small wire strainer and rinse with cold water until clean. Let the water drain and then place the beans in a small mixing bowl. Add the corn (rinsed in the same fashion), chiles, jalapenos, bell pepper, and onion. Mix together and this will be the filling for the enchiladas.

Next, cover the bottom of the baking dish(es) with a small amount of enchilada sauce (to prevent sticking). Depending on the size of your baking dish(es) this could range from a quarter can to three quarters can of enchilada sauce. I tend to make two trays of 6 using one can of sauce (in total) per tray.

Now it is time to make the enchiladas and place them neatly in the baking dish. I tend to warm up the corn tortillas (20 seconds in the microwave or in the bottom of a heated fry pan) before using them to prevent them from ripping apart as they are rolled and placed into the baking dish. Then, place a small amount of cheese into each tortillas, fill with 1/12 of the bean filling, and roll up placing the “seam” along the bottom of the baking dish. Repeat this until all the filling has been used. Cover the enchilada rolls with the enchilada sauce and the remaining cheddar cheese and then bake for approx. 30 minutes at 350 degrees (or until the cheese is melted and slightly browned and the edges of the enchiladas look “crispy”).

**Note, if you want to ensure that the peppers and onions get soft, you can saute them in a little olive oil before mixing it in with the filling.

Serve the enchiladas over brown rice with sour cream and salsa. Enjoy.Per serving (2 enchiladas): 938 calories, 53 g fiber, 45 g protein, high in vitamins A and C and high in calcium and iron.

Meatless Main Dishes - Portobello/Green Pepper Fajitas

For about five years in my late teens I was a very strict vegetarian. I ate a very well balanced diet at home, and often cooked for myself. I wasn't afraid of the soy based meat alternatives, and the vegetarian dishes at my favorite ethnic restaurants to be the most appealing. To be honest, I never really had much of a reason to be a vegetarian, aside from the fact that I didn't care for the smell of cooking meat. I mean, it was never about the cruelty to animals (as for most young girls abiding by the diet), and it wasn't religious or about karma (as it was for my Dad), and it wasn't even about the speculated health benefits (as it was for my Aunt and her family). I did it primarily as an attempt to bond with my father (who has been a Vegetarian for at least 12 years at this point). It gave us something in common. Just something to share.

My reasons for doing things often seem convoluted to some, but it didn't seem like much of a sacrifice, and at the time, it was the only thing I could think of to share with him. But when I went off to college I found it harder and harder to get the nutrients I needed with the foods available from food services while abiding my a vegetarian diet, and by the second year I was giving in to the cravings for a cheeseburger, or grilled chicken sandwiches. I eat meat now primarily when my body craves it. When I find myself dreaminf about chicken wings I know its time to up the protein intake and I'll make a roast chicken (which will turn into chicken soup and chicken salad and so forth).

But, while I have been eating meat since then, Jon and I often forgo the meat in our meals simply because we like the cleaner flavors, and the lightness of the meals when the meat is left out. Tonight we had one of our regular veggie dinners: portobello and green pepper fajitas. We have some sort of Mexican inspired vegetarian dish at least once or twice a week and this one is our favorite. It is so quick and simple, but still full flavor and what more could you possibly ask for?

Portobello and Green Pepper Fajitas

(Serves 2)
1 portobello mushroom, sliced
1 green pepper, sliced
1 onion, sliced
cheddar cheese, grated (garnish)
sour cream and salsa (garnish)
cilantro (garnish)
4-6 corn tortillas

I generally do not use any seasonings when I prepare these fajitas for dinner. We have pretty simple tastes and the juices from the portobello mushrooms are sufficient enough flavorings for this quick dish. We grill the sliced mushrooms, peppers, and onions on an electric griddle given to us by Jon's grandmother last summer. Set to 300 degrees the vegetables grill up quickly (approximately 10 minutes depending on tenderness preferences). If you want the peppers and onions soft, I recommend adding the mushroom a few minutes after the peppers and onions so that they don't get too soft.

Meanwhile, I warm the corn tortillas (you can use flour too if you prefer) in the bottom of a warmed cast iron skillet and then grate a small amount of cheddar cheese onto each tortilla. Add the grilled peppers and onions and top with sour cream, salsa and cilantro. Serve alongside rice and beans and kernel corn for a well-rounded meatless meal.

Per serving (2 fajitas - with garnishes) - 267 calories, 6 grams fiber, 10 grams protein, and High in Vitamin C