Mushroom Poblano Enchiladas

{Meatless Monday}

This was a stretch for me...mostly because it called for Tofu, and I have never cooked with tofu before!  My husband has, but I have steered clear of it until now!  (Although a friend has a recipe for Tofu Parmesiana that she says it amazing and I am planning on trying it soon!)

I have also never bought Poblano peppers before...so I had to ask the produce guy about those ones! ; )

Here's what you need:

6 oz. firm tofu
1 small poblano pepper
Vegetable oil
1 8-oz. pkg. sliced cremini mushrooms
1 tsp. ground cumin
1/4 cup dairy sour cream
1 cup shredded cheddar and Monterey Jack cheese (4-oz.)  **I recommend Pepper jack...it just needed a little more kick to it.  The flavors weren't really  strong enough for me!
8 corn tortillas
Chopped tomato and green onion (optional)

Drain tofu; cut in cubes. 

Stem and seed poblano; cut in strips. In skillet heat 1 Tbsp. oil over medium heat. Add tofu, peppers, mushrooms, cumin, and 1/2 tsp. salt. 

Cook 8 to 10 minutes or until mushrooms and peppers are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.

Preheat broiler. Lightly oil 9 X 13 pan, set aside. Wrap tortillas in damp paper towels and microwave for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared pan. Sprinkle with remaining cheese. 

Broil 4 to 5 inches from heat 1 to 2 minutes, until cheese is melted. Top with tomato and green onion. Makes 4 servings.

Note:  I actually made these ahead in the afternoon and covered them with foil in the fridge.  I baked them, covered, at 350* for about 20 minutes and then removed the foil and broiled them for 2-3 minutes.  

 By the way...this is my new favorite salad dressing!!  Inspired by the Pomegranate Vinaigrette that you get at Wendy's with their Apple Pecan Salad (TO. DIE. FOR.), but since I can't afford it every day...I went to the store in search of a good substitute and this is IT!  It is delicious...and unfortunately, my two little ones love it too!  In fact, the other morning while I was neglecting my son busy getting acquainted with my new little toy (iPad!!), I came out into the loft to find him trying to clean up a lovely little spot of this dressing in my carpet. He had filled a bowl with spinach, absolutely drenched it with this dressing, and then brought it upstairs...grrr. Luckily, it came out fine! (I know, I know...I really should keep an eye on my son!)  

Not only does this dressing taste fabulous...it only has 5 grams of fat per serving which is easily half what normal dressings have.  Now I just have to pray that Wish Bone doesn't discontinue it.  I swear, whenever I fall in love with something...it stops getting made!!

Cinnamon Caramel Corn with Pecans

Well, since I didn't have a Meatless Monday this week, I thought I would post this amazing popcorn that I stumbled across about a year ago.  (It is from Our Best Bites.)It is my favorite popcorn treat!  It has so many wonderful flavors and is always a huge hit at the girls' get-aways that I've made it for.  I have never just made it for my family, because then I would eat half the bowl and gain 5 pounds! ;  )

Here's what you need:

12 c. popped popcorn (I have always used more like 16 cups...as a rough estimate)
1 c. pecan halves, roughly chopped
1 c. brown sugar
3/4 tsp. cinnamon
1/4 c. Karo syrup
1 stick butter
1 tsp. vanilla
1/2 tsp. baking soda

3-4 squares Almond bark

Stir popcorn and pecans together in LARGE bowl.  In a microwave-safe bowl, mix together sugar, cinnamon, karo, and butter.  Microwave for 90 seconds, stirring every 30 seconds.  Add vanilla and baking soda and stir.  Combine with popcorn and stir to coat.  Spread on baking sheet and bake at 250* for 30 minutes, stirring half way through.  Allow to completely cool and then drizzle with melted almond bark.  Cool until hardened. Then eat your heart out! ; )

Mushroom and Lima Bean Stew

{Meatless Monday}

OK...I'm not gonna lie to ya...this soup is uber-healthy!  I actually saw it in my Whole Living magazine and then a month or so later when my whole family was sick, I thought, "Wait a minute...didn't I see an article about certain recipes that help you fight off certain sicknesses?"  And sure enough...this soup was recommended for the flu.

It tasted so good to me.  Probably because I was sick and my body craved these good things.  

So while I am sure there would be a mutiny if you made this on a regular basis...just tuck it away in your memory for the next time you are down with fevers, chills, and body aches.  It was wonderful food "medicine".  And I am a definite believer in the power of food to aid in the healing of our bodies!

Serves 6-8 Makes 10 cups

1 cup dried lima beans (I used canned beans--I am challenged when it comes to soaking beans!)2 Tbsp. extra-vrigin olive oil, plus more as needed
1 large onion, diced (2 cups)4 cloves garlic, thinly sliced
8 oz. shitake mushrooms, trimmed and thinly sliced ( I used Cremini--COULD NOT pay the 12.99/lb.for the shitake!)8 oz. portobello mushrooms, trimmed and cut into 1-inch pieces
2 lbs. butternut squash, peeled, seeded, cut into 1-inch pieces (this is easy!  trust me!)1 bay leaf
8 cups low-sodium vegetable stockFreshly ground black pepper
1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups) (I love kale!)Kosher salt

Soak beans overnight in water. Drain. (Or just use canned beans!!) Heat oil in a large pot over medium flame. Add onions and garlic. Cook until tender, 6 to 8 minutes; transfer to a bowl. Turn heat to medium-high. Working in batches, add mushrooms; cook until golden brown. Transfer to a bowl and add more oil to cook remaining mushrooms. Return mushrooms and onions-garlic to pot and add squash, beans, bay leaf, and stock. Season with pepper.

Bring to a boil, reduce to a simmer, and cover partially. Cook until beans are just tender, about 50 - 60 minutes. (If you use canned beans, just boil until squash is tender, about 30 minutes.)  Stir in kale and cook until tender, about 5 minutes more. Season with salt.

I know that this soup doesn't look especially yummy...but that broth was exactly what we needed!  I could have sipped a gallon!  So the next time you are sick, MAKE THIS SOUP...you'll thank me, I promise!! ; )

Per Serving: 302 calories; 1 g saturated fat; 6 g unsaturated fat; 0 mg chosterol; 49 g carb; 138 mg sodium; 17 g protein. Source: Whole Living Magazine ~ December 2010 issue

Sleepin' In Omelette

This is a fabulous recipe that I found on the Pioneer Woman's site a number of years ago.  It is a fabulous breakfast casserole...the BEST I've ever tasted.  So much flavor and so easy to throw together!

I thought I had posted this a long time ago...and I KNOW that at some point I had pictures of it...but I can't find them anymore.  I will take pics the next time I make it...or you can head HERE to see PW's post about it.  She has about 42 pictures! ; )   I have altered her recipe a bit (she seems to be able to eat unspeakable amounts of fat and not have it transfer directly to her hips).  ; )

Sleepin' In Omelette
6 whole Onion Rolls
1 cup Grated Cheddar Cheese
4 ounces (1/2 pkg) Cream Cheese--I use Nufchatel
6 T Butter
10 whole Eggs
2 cups Milk
1 teaspoon Chopped Chives
½ teaspoons Dry Mustard
½ teaspoons Salt
1 dash Cayenne Pepper


Butter a 9×13 baking dish.
Cut onion rolls into cubes and place on bottom of 9X13. Top with shredded cheese.  Cut cream cheese into small chunks and place all over the bread.  (I use two knives to slice and place the very sticky Nufchatel chunks.) Cut butter into thin pats and place over the top.
Mix remaining ingredients and pour over the top of everything. Cover with foil and refrigerate overnight.
In the morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.
**I find that it will cook more quickly if it has about an hour to sit on the counter before cooking.  Otherwise, just plan for a little extra cooking time.  I also have found that in order for it to be cooked all the way to the middle the edges and bottom get a little overdone.  But they are still so yummy...we eat every last bit of this casserole!

Tuscan Cheese Potato Bake

{Meatless Monday}

2 lb. red potatoes, cut into 1 inch pieces
3-4 cloves garlic
1 1/2 tsp. fresh thyme (3/4 tsp. dry)
1/4 c. butter
1 c. buttermilk
1/2 tsp salt
1/4 tsp pepper
4 oz fontina cheese, shredded (I used Mont. Jack)
4 oz. parmesan cheese
1/3 c. blue cheese (I used feta)
1/2 c. bread crumbs
1/4 tsp italian seasoning
1 T olive oil

Boil potatoes with a little salt for 12-15 minutes.  Drain.

Preheat oven to 400*.

Saute garlic, thyme, and butter until fragrant.  Add potatoes.  Coarsely mash.

Stir in buttermilk, salt, pepper, and the cheeses--saving out 1/2 of the parmesan for the topping.

Pour into 9X13 pan.  Toss bread crumbs, italian seasoning, olive oil, and the saved parmesan.  Sprinkle over the potatoes.

Bake for 20-25 minutes until bubbly.  Can garnish with fresh parsley.