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Posts Tagged ‘vegetables’

Going to the Mexican restaurant, South at the Pybus Public Market in Wenatchee has introduced me to the idea of using cream sauce in Mexican cooking. Whereas before I would have thought red sauce versus green sauce and that’s the end of it, I now think of cream sauce in reference to Mexican food.

The other day when I was there for lunch I had the Puebla enchilada – vegetarian – and it was quite yummy although the zucchini wasn’t cooked all the way through. Lunch Menu: http://www.southleavenworth.com/lunch-pybus.html And it had two sauces – a light green sauce and then a light cream swirled over the top. Which of course inspired me to take my own risks and mix the two.

Behold my vegetarian cubed potato, onion, garlic, green pepper and chard enchiladas, which were pronounced quite edible by the toughest taste tester around : )

 

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The green sauce is of course La Victoria, but inside I added a cream sauce made of roux, whipping cream and a little Mexican sour cream. I used Feta cheese since I had it lying about – I had intended to make watermelon and feta salad but never did, I just ate the watermelon! – and I wasn’t in the mood for the whole “helmet of cheese” Mexican experience. The feta and the cream sauce merged well with the potatoes and the green sauce and the olives on top added a bit more protein. Further proof that eating veg isn’t a death sentence!

Remember, eat your veggies!

*Recipe*

I started with two large potatoes, cubed and par-boiled

Sauteed one large white onion and one green bell pepper

added two cloves of garlic

added one large leaf of Swiss Chard

For the sauce: I used 2 Tb butter and about 1 Tb flour, about half a pint a whipping cream and a large spoonful of Mexican sour cream. Into that I put ground Oregano and Cumin and it quickly thickened. I didn’t let it get too thick since it would bake for a while anyway.

After that was done, I poured a little bit of the La Victoria green enchilada sauce in the bottom of the sprayed baking dish, and used the Don Pancho “golden” tortillas which are corn + flour to hold the ingredients. I stuffed each tortilla with potatoes, the sauteed vegetable mix, feta cheese and a little cream sauce. Over the top I poured the green sauce and then tossed on sliced black olives and the last bit of feta.

Baked at 350 for 40 mins.

It was awesome!

🙂

 

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Dear veggie lovers,

I’ve eaten kale – in several different varieties – for years. Years! But until recently I hadn’t heard of “kale chips,” the new and cool way to eat it. And it seemed as though once I’d heard about it, the subject came up over and over and over again, though no two people do them exactly the same way.

Invariably, at every Wenatchee Valley Farmers Market, someone comes up to the stand to buy kale, and says they are going to take it home to make kale chips. Older folks, young people, they all know about this phenomenon. A lot of them make it in the oven but we had a lady last Saturday who said she makes it in the food dehydrator!

So this begged the question, what are kale chips? And then, how do they taste? Are they good? Truthfully it sounded … odd. I’ve heard of toasting coconut, sure, and even nuts, and I’ve dehydrated peppers in the oven. (Dave has also made “dashboard dried tomatoes”). But sucking the water out of kale and calling it a treat? A green leafy vegetable? Wouldn’t that be weird?

Nah! It’s better than it sounds, believe me. It’s actually pretty damn good!

It’s also easy to make. The Food Network has this basic recipe for Crispy Kale Chips:

Ingredients

  • 1 head kale, washed and thoroughly dried
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling

Directions

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

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Siberian kale chips roasting.

This works out great – but we turned the oven up to 300. It still cooks for about 20 mins, but you gotta watch the little buggers. Also, some recipes say to turn them halfway through. You can turn them or not. It doesn’t matter much to the final product. One tip though: don’t just drizzle the oil on, massage the oil into the leaves with your hands to make sure they are well coated. Then, bake away.

What you end up with when you remove the kale from the oven is this:

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Green, crunchy, slightly salty – chips – for lack of a better word. And though they are more delicate than actual potato chips, they taste almost as good. Really! They satisfy a salt craving and I dare you to eat just one. Really. It ain’t gonna happen.

BE PREPARED FOR THEM TO GO FAST!

Burp.

Now, some folks will tell you to only use Scotch Kale for the chips, and others stick by Siberian. Try them both – we sell both of course! – and see if you find a difference.

And not everyone does them in the oven or uses the same seasonings. The lady that makes them in the food dehydrator uses nutritional yeast for flavor, so experiment. Be creative. The basic necessary ingredients are oil and salt. And kale, of course.

As if we needed more evidence that kale is the wonder food!

Eat your veggies!

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