Archive for the ‘Difficulty: Moderate’ Category

Green picante enchiladas

My mom sent me this, and I wish I was close enough to go grab some!

Green Picante Cheese Enchiladas

6 eight inch flour tortillas
29 ounce can of Picante hot green enchilada sauce
1 1/2 pounds of grated cheese
1 can of black olives
2 green onions, chopped


Pour a little enchilada sauce into baking dish to coat bottom of dish.

Put one pound of grated cheese into bowl and pour in enough sauce to make it wet, but not runny.

Coat a flour tortilla in sauce and then add about 3 – 4 tablespoons of the cheese mixture into center of tortilla and then roll up.

Repeat with all the tortillas.

Lay them side by side in an ovenproof dish.

Pour the remaining 1/2 pound of grated cheese over enchiladas.

Top with a can of drained and sliced black olives, and a couple of chopped green onions.


Bake for about 30 minutes at 350 degrees. Enjoy!


Lemon Loaf

This is my little indulgence, it’s basically pound cake, but the lemon flavors make it oh so special, last time I made it I baked in in a tiny bundt cake pan, which took much less baking time of course, but made for cute little individual cakes.

Lemon Loaf


1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 cup sugar
2 Tbsp softened butter
1 tsp vanilla
1 tsp lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil


for the icing:

1 cup and 1 Tbsp powdered sugar
2 Tbsp milk
1/2 tsp lemon extract


In large bowl, combine flour, baking soda, baking powder, and salt.

In separate bowl, blend eggs, sugar, butter, vanilla, lemon extract, lemon juice, and oil.

Mix wet ingredients into dry until smooth.

Pour into well greased loaf pan.


Let the cake cool, then mix up the icing and drizzle it over the cake.


Bake for 45 minutes at 350 degrees

Broccoli Cheese Casserole

This one is my mom’s, one of my favorite cold-weather foods, a great lunch leftover, and if you’re making something bigger, can be a great side-dish.  This one makes a large quantity, but could easily be halved if you don’t have that many mouths to feed or just want to try it out.

I will add a pic once I make it again.

Broccoli Cheese Casserole

2 lbs Broccoli
6 Tbsp butter
4 Tbsp flour
3 tsp salt
1 large onion, chopped
2 1/2 cups milk
4 cups shredded cheese
4 eggs, beaten

Cook broccoli and drain.

In saucepan, melt butter, stir in flour and salt.

Add onion and cook 1 minute.

Slowly stir in milk, stirring constantly until mix begins to thicken.

Stir in cheese and broccoli until cheese melts slightly.

Stir in eggs.

Pour in dish and bake 30 mins at 350 degrees or until center is firm.


Also no picture of this one, I haven’t made them in a while so I’ll do it again soon and take some =)



3/4 cup warm water
2 Tbsp olive oil
1 1/2 tsp yeast
1/8 tsp salt
1 3/4 cups flour
1 egg white, beaten (I’ve used the whole egg before, it turns out fine)

Olive Oil
Garlic powder
Dried oregano, or basil, rubbed to a powder


Mix water, oil, and yeast, let rest 5 minutes.

Add flour and salt to a large bowl.  Add liquid.

Mix till soft dough forms


Knead into cigar shaped pieces.

Place 3 inches apart on greased cookie sheet.

Let rise about 1 1/2 to 2 hours until doubled in size.


Brush sticks in oil, dust with garlic and rubbed spices.


Bake at 375 degrees for 20-25 minutes till golden brown.

Vegetarian Lasagna

I’m sure I’ve taken a picture of this at some point, but I can’t seem to find it just yet so I’ll add one soon, I usually use my all-edges lasagna pan =)

I love making this when I have meat-eating friends over because it often draws out “I thought you said this was vegetarian” comments when I use Morningstar Grillers

Vegetarian Lasagna
Marinara Sauce (pre-made will work, but I usually use my homemade)
Lasagna noodles (the no boil ones are great)
1 lb Ricotta cheese
2 eggs
Grated Mozzarella (I use pre-grated for times-sake)
Parmesan Cheese
Morningstar Grillers if desired


Mix together Ricotta and eggs

Layer sauce, noodles, ricotta mix, mozzarella, grillers (in that order)

For the top layer, just use noodles, mozzarella and add parmesean.

Cover with foil

Bake 25 minutes at 375 degrees, take the foil off for the last 5 to brown the cheese

Tofu Scramble and Potatoes

I’m not a big lover of tofu, but this hearty breakfast scramble recipe from Shanti Ellis sounds amazing:

Tofu Scramble

For the Scramble:

1/4 block of firm or extra firm tofu
1/4 bell pepper
1/4 cup onion
3/4 cup of spinach or 1/2 cup kale or carrot greens from 2 carrots
1 oz goat cheese
salsa (optional)
olive oil


For the potatoes:

1 small to medium red potato
minced garlic
balsamic vinegar
olive oil


Making the Scramble:

Squeeze the tofu to remove excess water, but be careful not to crumble it.  Then cut into cubes about an inch by an inch and set aside.

Dice the veggies.

If you’re using spinach, you probably don’t need to cut it up unless the leaves are particularly large.
If you’re using kale (or Swiss chard), remove the tough ribs and slice into ribbons.
If you’re using carrot greens (which is what’s used in the picture), cut them into pieces about 1 inch long.

Heat up a medium-sized pan and some olive oil.  When hot, add in the tofu.  Try not to move it around too much so that it gets a little browned and crunchy on at least one side.  After a few minutes, add in the diced veggies.  If you’re using carrot greens, add them now.  If you’re using kale or Swiss chard, add them about 2 minutes after the veggies.

Once everything is cooked through (around 8 minutes depending on the size of your pan and how much you’re making), add in the spinach, if you’re using that.  Let it cook until wilted, which should only be 1 or 2 minutes.  Then add the goat cheese.  Stir in until melted, which shouldn’t take very long at all since it’s a soft cheese.  Then stir in salsa, if you’re using it.

Done.  Top with sprouts, if you like.  It can add a nice little bit of crunch.
(You can, of course, add any veggies you like.  Mushrooms are a nice addition, as are tomatoes, assuming you aren’t using a pico de gallo type of salsa.)

Back to the Potatoes:

Slice the potato into discs.  Try not to slice them too thin or they will burn into crispy, inedible charred things.
In a hot pan with oil, place them in a single layer.  Let them cook for a few minutes, then top with the minced garlic (however much you want… people have such varying garlic love).  Flip the discs over and continue to cook.
After about 2 or 3 minutes, pour in some balsamic vinegar (kinda like you’re deglazing the pan).  The potatoes soak it up pretty well, and it makes a nice, crusty edge on the bottom.
Remove when they’re as crunchy and browned as you like them and add some pepper and you’re done!

Cheesy Potato Tots

Hey, gimme some of your tots… really these sound yummy and pretty easy, if you can’t find panko, bread crumbs will work =)