Chickpea Sweet Potato Enchiladas

2 large cooked sweet potatoes (I peeled them, stuck them in the big pot simmering the chickpeas, took the sweet potatoes out when they were soft, then cut them into chunks)

5 C cooked chickpeas

4 green onions, chopped

1 teaspoon chili powder

1 teaspoon ground cumin (optional)

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Diced green chiles (about ¼ C)

12 small tortillas

 2-3 C enchilada sauce (I made it with tomato sauce, 2 T corn starch stirred in water, chili powder, cumin, salt, stirred in a saucepan until thick)

1—2 C shredded cheese (fiesta blend and/or pepper jack)

Optional:  green onions and sliced olives, on top

1.       Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.

2.       Place the sweet potatoes in a bowl, and mash them with the cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.

3.       Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.

4.       Heat the oil in a skillet over medium-low heat, and fry the tortillas, one at a time, for about 30 seconds per side. Remove the tortillas with tongs, and drain on paper towels.

5.       Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.

6.       Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.

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Another version, with different beans:

·                            1 large Orange Sweet Potato, peeled and cut into cubes

·                            1 Tablespoon Olive Oil

·                            1 small Onion, sliced

·                            2 cloves Garlic, minced

·                            1 Jalapeno Pepper, seeded and minced

·                            1 can Old El Paso Traditional Refried Beans

·                            1 teaspoon Chili Powder

·                            1 teaspoon Cumin

·                            ⅛ teaspoon Cayenne Pepper

·                            6 8-inch Flour Tortillas (soft taco size)

·                            1 can Old El Paso Green Enchilada Sauce

·                            ⅓ cup Shredded Cheddar Cheese

Preparation

1.                 Heat oven to 400*F.

2.                 Bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, 10-15 minutes. Darin and mash.

3.                 Meanwhile, heat the olive oil in a sautee pan set over medium heat. Add the onions and garlic; cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer half of the onions to a small dish; set aside. Add jalapeno to pan and cook 3 minutes.

4.                 Add the mashed sweet potatoes, refried beans, and spices to the pan of onions. Mix well.

5.                 Pour the enchilada sauce into a shallow dish. Dip a tortilla in the sauce, coating both sides. Spoon half cup filling onto center of tortilla; top with reserved onions. Roll up and place seam-side down in a 6″x8″ baking dish. Repeat with remaining tortillas. Top with cheese and bake 15 minutes, until the enchiladas are warm and the cheese is melted.

Chicken Pasta

1 pound Penne

4 whole Boneless, Skinless Chicken Breasts

Salt And Pepper, to taste

2 Tablespoons Butter

2 Tablespoons Olive Oil

4 cloves Garlic, Minced

1 1/2 C broth

1 bag Baby Spinach

2 cups Grape Tomatoes, Halved Lengthwise

4 ounces shaved Parmesan Cheese 

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

Chocolate waffles with strawberry sauce

Strawberry Waffle Sauce

2 cup Strawberries (loosely packed; fresh or frozen)
1/8 cup white sugar
1 teaspoon cornstarch (disolved in a little water)

Instructions: 

1. Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole).

2. Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low.

3. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add dissolved cornstarch while stirring the mixture.

4. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner.

The syrup can be used hot or can be refrigerated and used cold, depending on your preference.

Double Chocolate Waffles with Berry Sauce

2/3 C flour

1/3 C corn starch

1/4 C unsweetened cocoa powder

1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/8 t cinnamon

6 T granulated sugar

1 C milk

1/3 C vegetable oil

1 egg

1 1/2 t vanilla

1/2 C mini chocolate chips

Preheat a waffle iron.

Combine flour, cornstarch, cocoa powder, baking powder and soda, salt, and cinnamon. Use a whisk to combine.

In a separate bowl whisk together sugar, milk, oil, egg, and vanilla. Whisk for a minute so it gets a little frothy.

Slowly add the wet ingredients into the dry a little at a time, whisking to combine. Just stir until they’re combined and don’t overmix. Stir in the chocolate chips. This is a pretty thin batter, so don’t be expecting something that looks like a pancake batter. It’s supposed to be thin.

Lightly butter waffle iron. I have one with non-stick finish and I actually don’t grease mine at all. You may not need to. Place batter in and cook according to your iron.

A tip:

Instead of pouring batter, use a ladle and spoon it in, making sure to stir the batter each time. Otherwise the chocolate chips won’t be distributed.

It’s a little harder to tell when chocolate waffles are done because you can’t go so much on color. Go by smell and touch and realize that they will crisp up after they come off the iron.

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Strawberry Topping

·                2 cups frozen, sliced strawberries (fresh works, too)

·                1/4 c. sugar

·                1/4 c. water

·                1 t. lemon juice

·                2 t. cornstarch (dissolved in a little water)

Combine strawberries, sugar and water in a small saucepan.  Bring to a slow boil, stirring occasionally until sugar is dissolved, mashing the strawberries as they cook.  Add lemon juice and cornstarch/water mix.  Stir until thickened.  Remove from heat.  Serve warm.

Breakfast made by Josh: chocolate waffle, pototoes, omelet

Lowfat Molasses cookies

2   1/4 cups all-purpose flour

2 tsps ground ginger

1 tsp baking soda

3/4 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp salt

3/4 cup margarine (softened) (I use: ¼ C soft butter, ¼ C oil, ¼ C applesauce)

1 cup white sugar

1 egg

1 tbsp water

1/4 cup molasses

2 tbsps white sugar

White Chili

Kokenes' Famous White Chili

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Another version:

3 Cups Cooked Chicken

  1 whole Medium Onion, Diced

  4 cloves Garlic, Minced

  2 whole Cans Green Chilies, Chopped

  1 pound Dried Great Northern Beans, Rinsed

    8 cups Chicken Broth

   1 whole Jalapeno, Sliced (opt.)

  1-1/2 Tablespoon Ground Cumin

  1/2 teaspoon Paprika (opt.)

  1/2 teaspoon Cayenne Pepper (opt.)

 Salt To Taste

  Pepper, To Taste

  1 cup Whole Milk (I use skim)

  2 Tablespoons Masa (corn Flour) OR Cornmeal

  Grated Monterey Jack, To Taste

   Sour Cream For Garnish

  Cilantro For Garnish

 Guacamole (optional)

   Pico De Gallo (optional)

    Corn Tortillas, Warmed

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken. (I soak the beans overnight and simmer them until soft, before adding them to the chili)

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese---even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.

Fastest Pumpkin Cookies

1 package spice cake mix (regular size)

1 can (15 ounces) solid-pack pumpkin

2 cups (12 ounces)  Semisweet Chocolate Chips, divided

1.  In a large bowl, combine cake mix and pumpkin; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in 1-1/2-cups chocolate chips. Transfer to a greased 13x9-in. baking pan.

2.  Bake at 350° for 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

3.  In a microwave, melt the remaining chocolate chips; stir until smooth. Drizzle over bars. Let stand until set.

Enchiladas

Enchilada Sauce

2 T. olive oil

• 1 medium onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 cup hot salsa, either store-bought or homemade
• 1 15-ounce can diced tomatoes, no-salt-added variety
• ½ cup water
• 3 T. tomato paste
• 2 T. chopped fresh cilantro
• Salt, to taste 

   In a heavy-bottomed pan or skillet over medium heat, heat the olive oil, adding the onion and garlic once hot. Cook, stirring often, until the onions are translucent, about 6 minutes. Add the salsa, tomatoes, water, tomato paste and cilantro, stirring until combined. Cook until desired temperature and consistency. Add salt to taste.

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enchiladas

• 1 onion, chopped fine
• 4 garlic cloves, minced
• 3 tablespoons vegetable oil
• 1 (16 ounce) can black beans, drained and rinsed
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can enchilada sauce
• 1/2 cup salsa, plus more served with meal, if desired
• 3 teaspoons cumin
• 1/4 teaspoon salt
• 1 -2 dash black pepper
• 10 flour tortillas
• 2 tablespoons water
• 2 cups shredded monterey jack cheese

  Heat oven to 350. Saute onion and garlic in oil until onions are softened.

 Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.

 Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.

 Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.

 Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.

 Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.