May 10

May 10 Cooking with Tammy Kelly: Healthy hearty veggie main dishes!

Whether you are a vegetarian or not, veggie-friendly and flavor-packed recipes are a great addition to your family menus. Every day more and more fresh vegetables are available locally, so support your local farmer and give these recipes a try!

Farmers Market Veggie Enchilada’s with Easy Homemade Sauce

(Adapted from a Feasting At Home recipe)

Homemade Enchilada Sauce

14.5 ounce can diced tomatoes with juice, can use fire roasted tomatoes for flavor

¼ cup water

2 Tablespoons Olive oil

1 teaspoon apple cider vinegar

2 teaspoons chili powder

2 cloves garlic, minced

1 teaspoon cumin

¼ teaspoon chipotle powder

1 teaspoon salt

1 teaspoon dried oregano

Enchiladas

1-2 Tablespoons olive oil

1 onion, diced

4 garlic cloves, minced

1 red bell pepper, diced

1 small sweet potato, diced small (or substitute zucchini, or squash)

½ teaspoon salt

1 ear of corn, kernels removed, about 1 cup

1 teaspoon cumin

1 teaspoon dried oregano

1 14 ounce can black beans, rinsed, drained

1.4 cup chopped cilantro

2 cups enchilada sauce (if you don’t want to make it, you may purchase)

8, 8 x 8 inch whole-wheat tortillas

2 cups shredded cheese, Mexican blend

Garnish optional: sour cream, avocado, hot sauce, diced onions

For the Enchilada Sauce; Place all ingredients in a blender. Blend until smooth.

Preheat oven to 400 degrees.

Make the filling; Heat oil in a large skillet over medium high heat. Add onion and stir 2-3 minutes. Lower heat to medium and add bell pepper, yams, garlic and salt. Sauté until yams and peppers are tender about 7-9 minutes. If mixture starts to look dry, add a splash of water. Fold in the fresh corn, cumin, and oregano. Sauté 3 more minutes. Remove from heat. Add the black bean, taste for salt, stir in half of the cilantro.

Grease a 9 x 13 baking dish. Spread ½ cup of enchilada sauce in dish, so that bottom is covered.

Assemble the Enchiladas; Place ½ cup filling down the center of the tortilla, add 2-3 tablespoons shredded cheese over the top and wrap tightly. Place enchilada seam side down over the sauce. Repeat with remaining 7 tortillas, nestling them side-by-side in the baking dish. Pour the remaining Enchilada sauce over the enchiladas, leaving the edges exposed if you like a crispier edge. Sprinkle with remaining cup of cheese.

Place in hot oven, covered for 20 minutes, uncover for the last 6-10 minutes until cheese is melted. Let stand 10 minutes before serving, foil removed. Scatter the remaining chopped cilantro over the enchiladas and serve with sour cream and hot sauce. Serves 8.

Roasted Red Pepper Alfredo and Zucchini Noodles (Zoodles)

1 red bell pepper

1 cup walnuts

1 cup water

1 cup vegetable broth

1 teaspoon white balsamic vinegar

1 tablespoon fresh Basil leaves

1 teaspoon dried oregano

1 teaspoon minced garlic

1 teaspoon sugar

4 zucchinis, spiralized

1 teaspoon Olive oil

½ cup diced tomatoes

3 cups greens, spinach, bok choy, or Swiss chard

Soak the walnuts in 1 cup of water for 3-4 hours.

Preheat oven to 425 degrees. Remove stems and seeds from bell pepper, and chop into 1 inch chunks. Line a cookie sheet with aluminum foil and place peppers skin facing down on the foil. Roast for 25 minutes. Peppers should be soft and slightly brown on the bottom.

Drain the walnuts, and combine them with the roasted red peppers, tomatoes, and vegetable broth. Use an immersion blender to puree until smooth.

In a small pot over medium-low heat, combine the pepper puree, vinegar, basil, oregano garlic, and sugar. Stir frequently until it is warmed through.

In a large skillet, sauté the zucchini in the olive oil for about 4 minutes. Add the warmed red pepper sauce, stirring to coat.

Serve warm with sautéed greens and sliced tomatoes. Serves 4.

Cashew Fried Rice

3 tablespoons toasted sesame oil, divided

3 cups broccoli florets

8 ounces sliced mushrooms

2 ½ cups cooked brown rice

½ cup unsalted, cashews

2 large eggs, lightly beaten

3 tablespoons reduced sodium soy sauce, divided