Roasted Vegetable Enchiladas

This is delicious, healthy, easy. My husband said he could eat it weekly, or more.
I got this recipe via Pinterest. I used bottled salsa (because that is what we had) and was glad I did, it gave the right amount of moisture. I felt if I would have used fresh pico it would have been too dry. I forgot the spinach. I will try that next time. Maybe add some beans for a little protein, but this was delicious as is.

Roasted Vegetable Enchiladas
adapted from Perry's Plate
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut (I just used vegetable oil)
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 to 1 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved
2 cups shredded cheese (I used Monterey Jack)
sour cream and thinly sliced scallions for garnish, if desired

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through. Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Gnocchi with Kale and Butternut Squash

I finally come out of the funk of hormones and a new family schedule. I think I have it figured out. Just the schedule part, I don't have the rest figured out yet. Let me know if you have any mothering secrets.

So I am out of the funk and I have finally started cooking more. I have to say we all are feeling better about it. I found this recipe in my Food Network Magazine. It is a dish that can be made in 20 minutes. It was much faster than I expected. And way more delicious than I expected. Seriously, it has been about 10 days since I made this and my mouth still waters looking at the picture.
My husband doesn't really like cooked greens, but he rated this, "Eat monthly" - not bad for someone who doesn't really love butternut squash or cooked Kale! I could eat it weekly.
I did make my own gnocchi because I wanted to see how hard it was. It was fun, but time consuming. If you are interested in making it, I made this recipe the day before - that way you aren't in the kitchen all day.

Gnocchi with Kale and Butternut Squash
adapted from Food Network Magazine
2 tbsp unsalted butter
1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces
3 cloves garlic, thinly sliced
1 tbsp roughly chopped fresh sage, or 1 tsp ground dried sage
1/4 tsp red pepper flakes Kosher salt
1 1/4 cups low-sodium chicken broth
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.5-ounce package potato gnocchi (or about 1/2 the recipe linked above)
3/4 cup grated parmesan or pecorino romano cheese

Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3-5 minutes.

New Years Resolution

Although it is almost February, I thought I would document one of my new years resolutions: to "Say Yes!" In other words, when my husband, children, or friends ask me to do something (as long as it is do-able, safe, etc) the answer is Yes! I want to be more willing, more fun, get myself out doing more. Yes!

Also, if you are still reading my blog,  then you have probably been with me long enough to know my sister, Hannah. She was the one who inspired me to keep a food blog, took me to blogging conferences with her, helped me get started, and most importantly - she gave me confidence that I really could cook well enough to have a food blog. Well, last June she stopped writing on her blog. She had a hard time with that decision, she had a large following, really enjoyed it, but she just knew it was the right thing to do. Because she is my best friend and we are very similar, she talked about it a few times with me before she made her final decision. As she explained that she wanted to spend more time with her family, living her life for her children/husband/self and not for the blog, it just made sense for me too. I shouldn't be thinking, "we can't eat that [a favorite recipe] tonight, I've already posted that recipe!"
Now I am not going to stop blogging, just cutting back. So what it comes down to is I am saying, "yes!" to my family and "yes" to making food for me, and not the blog. I will keep Redhead Recipes more as a place I post some great recipes, whenever they come. I am not going to pressure myself into 3 posts a week - just when they come, they come. I hope that as the posts numbers decrease, the quality will increase. Hannah said it best, "10 years from now, I will not wish that I had written one more post, but I WILL wish that I had read them one more book."

If you'd like, follow me on pinterest - I am always finding great inspiration there. Or add this blog to your reader and be pleasantly surprised when Redhead Recipes pops up occasionally.

Homemade Granola Bars

I know I may be on the slow train, but I just recently tried out agave nectar (Xagave) for the first time. It is great. It has a very similar to honey in texture. But the flavor is not as floral. I love using it in drinks and sauces since I don't worry about it not dissolving completely and being grainy like sugar. But I thought I would try it in baking. So I tried them in my favorite Granola Bar recipe.

My sister flew in a couple months ago to help me drive my kiddos to Utah for a family reunion. And of course, our family needs delicious food on our drive. We were both trying to be healthy - our snacks consisted of apples, grapes, carrots, and celery. But we needed something sweet. These granola bars were perfect. They may not be the lowest in calories, but if I am going to have chocolate chips, it is nice to know they are surrounded by oats, wheat germ, seeds, and other delicious ingredients. But don't worry - these taste so much better than you would expect. Plus now the the added agave factor, the glycemic index is much lower!

This recipe is very versatile: add in dried fruit (I totally recommend this!), nuts, candy, other seeds, whatever you think! Also, if needed for allergies, you can omit the peanut butter. Here are two of my variations.

Granola Bars

from my friend, Jenny M.

1 cup brown sugar

1/3 cup agave (or 1/2 cup honey)

2 t. vanilla

2/3 c. peanut butter

1/2 cup melted butter

3 Cups oats

½ cup sunflower seeds

2 t. sesame seeds

½ cup coconut

1/3 cup wheat germ

1 cup chocolate chips

Preheat oven to 350 F. In a mixing bowl combine brown sugar, agave, vanilla, peanut butter, and butter. Stir in remaining ingredients. Press into a greased cookie sheet and bake 20-23 minutes (depending on the chewiness you like). Let cool before cutting and serving.

My Favorite Granola Bars

(White Chocolate Cranberry Bars)

Prepare as above except omit chocolate chips and add in 2/3 c white chocolate chips, 2/3 cup dried cranberries, and 1/2 cup pecans. 

Spaghetti Squash and Chili

Did you think I died? Well, my husband started law school and I have been struggling to adjust to two kids and being a "law school widow." I have had some other major changes in my life and finally am feeling a little more normal.
With a little baby and a potty-training toddler, I don't have a lot of time in the kitchen unfortunately. I try to celebrate my husband being home on the weekends with a little more experimenting in the kitchen.

I saw this idea on Pinterest the other day. It is a super easy and inexpensive meal. You just put your favorite chili recipe on top of Spaghetti Squash. Use this method for easy cooking. My spaghetti squash was pretty big and my husband likes it a little softer, so we microwaved it for about 1 1/2 times what I did in that post. I tossed the Spaghetti squash in butter, salt, and pepper, and then topped with a simple "chili."

Super Simple Chili
1/2 lb ground beef, browned
1 can corn, drained
1 can diced tomatoes
1 can beans (any kind, I used black)
cumin
garlic powder
onion powder
1 small pinch cayenne

Combine all ingredients in medium saucepan, season to taste. Heat until warm.

Grandma's Oatmeal Chocolate Chip Cookies

We had some new neighbors move in - and what's a better way to welcome someone to the neighborhood than with the best cookies ever?! These are my favorite cookies of all time. Straight from my grandma's cookbook. This is the dirtiest page in the cookbook, that tells you how good they are.
I made a simple tag with this cute stamp. I am glad my sister talked me into buying it. It makes me want to make treats for more people.

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Oatmeal Chocolate Chip Cookies
3/4 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cup flour
3/4 tsp salt
1 tsp soda
2 cup quick rolled oats
1 pkg chocolate chips

Cream together shortening and sugars. Add eggs. Add remaining ingredients in order and mix well. Bake at 350 degrees until done. (That's how my grandma wrote it - but for us it is about 12 minutes)

Tips:
Add 3/4 cup chopped nuts if you'd like (and I do!)
I like to go a little lighter on the chocolate chips - like 3/4 of the bag
Use a small spring-loaded ice cream scoop, like this one, to make uniform sized cookies.

Stuffed Zucchini

Are you all loving Pinterest as much as I am? I love all the ideas I am finding. I have tried new recipes, made fun crafts, and had great ideas for parties (like a baby shower we threw yesterday). I also love the idea of finding things for my dream house, pinning it, and saving it so I don't forget.
I pinned this recipe for stuffed zucchini by Kayotic Kitchen a few months ago. I knew that zucchini would be plentiful and cheap soon. I took their idea, and made my own twist on it.

Stuffed Zucchini

2 zucchinis
4 slices of bacon, cooked till crispy
1 garlic clove
2 tbsp sour cream
1 tsp fresh thyme
2 green onions
salt and pepper to taste
4-6 leaves fresh basil, julienned
Parmesan cheese

Preheat oven to 400 degrees. Slice zucchini length-wise. Scrape the insides of the zucchini, leaving about 1/4 inch shell all the way around. Chop zucchini into small pieces, place in bowl. Chop bacon, garlic, thyme and onions; stir into zucchini, add sour cream, salt and pepper, and basil. Add mixture into zucchini shells. Top with grated Parmesan. Bake 20 minutes, then turn on broiler until top is golden.

Enjoy!

What's in Season - August

I can't believe it is already August! This summer has flown by and soon my husband will be back in school. Sad. We have loved all the extra time with him.
This summer we have enjoyed playing with our baby, having family visit, and hanging at our local farmers market. Not only do they have some great produce, but grass-fed beef, cage-free eggs, and, of course, cute crafts!

Here is a sampling of what's in season this month!

Photos via Google Images

What's in Season in August:
1. Shell Beans
2. Peaches
3. Wax Beans
4. Cantaloupe
5. Corn
6. Plums
7. Honeydew
8. Currants
9. Beets - try them Roasted!
10. Nectarines
11. Tomatoes
12. Summer Squash
13. Watermelon

Also in season:

Cucumber
Eggplant
Leeks
Okra
Snap peas
Blueberries
Figs
Mangoes
Canary melons
Crenshaw melon
Passion fruit

Teriyaki Burgers

I am back! I know, I said that before. But I am really feeling into my groove now.
I was inspired by my sister, who stopped blogging to spend time with her family. I am not going to stop blogging, but I am going to stop living/cooking for my blog. I am going to make what I want to make, and when it seems blog worthy - you will get a post. I just didn't like the fact that I "couldn't" make a favorite dish because I had already posted the recipe. I still love to experiment and new foods - so there will always be something new - just maybe not as often as before.

Okay, now to the food. These burgers! Oh! These burgers are delicious, and they couldn't be easier!
Thanks to Marta's delicious salad recipe, I had some leftover Soy Vay. Hannah told me to just use it in burgers. They were moist, flavorful, and easy! Really. You don't need a recipe, but I'll give it to you anyway. They were so delicious I didn't need any ketchup, mustard or other sauce -- and that's saying a lot from a ketchup lover!

Teriyaki Burgers with Grilled Pineapple

1 lb lean ground beef
3-4 Tbsp Soy Vay, or other prepared teriyaki sauce

Combine ingredients and divide into four patties, shaping them so the center is a little thinner than the edges. (I learned this from Rachael Ray - this makes them cook evenly and so when they bulge, you have a flat rather than ball-shaped patty). Cook over medium-high heat for about 8 minutes, flipping once, or until desired done-ness.

We topped them with grilled pineapple, tomato, and lettuce. That's actually kind of a lie because we don't have a grill - I faux-grilled them. I sprinkled each pineapple ring with some brown sugar and then put them under the broiler until the sugar was dissolved and started to caramelize, maybe 3-5 minutes.

Lemon Blueberry Muffins

We were lucky enough to have a great sale on blueberries recently. I have been putting them in everything - smoothies, steel cut oats, and of course, for Sunday breakfast, I made blueberry muffins.
This was a great recipe I found online. They had a lot of blueberries in it, next time I will probably cut it down to a cup.

Lemon Blueberry Muffins

from Food Network Kitchens
2 cups unbleached all-purpose flour
2 tsp baking powder
1/4 tsp fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 tsp finely grated lemon zest
2/3 cup sugar, plus 1 tablespoon for the top of the muffins
2 large eggs, at room temperature
1/2 cup whole milk
1 1/2 cups fresh blueberries, rinsed and dried

Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.