Tuesday, June 25, 2013

Roasted Zucchini, Black Bean and Goat Cheese Enchildas

I've never been a fan of stronger cheeses.  I'm more of a mozzarella, Monterey jack kind of girl (I know...boring).  The taste of feta or goat cheese (or heaven forbid any type of blue) made my face scrunch up and left me reaching for a big glass of water to wash down what I thought was a fairly unpleasant taste.  I really love food and I really hated that I had a distaste for so many cheeses.  It was really quite sad.  But, I'm happy to report that I have expanded my cheese horizon and I'm getting better.  What I use to shun, I now enjoy (in small amounts) and I feel happy about it!  These enchiladas were a hit and inside I was laughing to myself because they were full of something my kids hate, zucchini!

Roasted Zucchini, Black Bean and Goat Cheese Enchiladas

4 cups 1/4" diced zucchini
3 teaspoons olive oil, divided
Zest from one lemon
Freshly ground black pepper
4 green onions, finely chopped
2 tablespoons finely chopped cilantro
1 15-ounce can black beans, rinsed and drained
5-ounces soft goat cheese, reserving 1-ounce for the top of the enchiladas
10 corn tortillas
12-ounces red enchiladas sauce (I used this recipe)
1 bunch of cilantro, chopped
2 avocados
Squeeze of lime

Preheat oven to 425 degrees F.  Place the zucchini on a baking sheet, drizzle with 2 teaspoons of the olive oil lemon zest and black pepper; toss everything together to coat.  Spread in an even layer and roast on the middle rack for about 30 minutes or until the edges are brown.  Remove to cool.  Turn the oven down to 375 degrees F.

In a large mixing bowl, combine the green onions, cilantro and black beans.  Add the cooled zucchini and toss everything together very gently.  Over a burner or on your grill, lightly char or grill both sides of the tortillas.

In an oven proof rectangular dish, pour 1/2 cup or the enchiladas sauce to cover the bottom of the dish.  Working with one tortilla at a time, fill it with a heaping 1/4 cup of the filling.  Top zucchini mixture with some crumbled goat cheese and roll up.  Lay it in the baking dish seam side down.  Continue with remaining tortillas, squeezing the enchiladas in tight.  Brush the tops of the tortillas with the remaining olive oil.  Pour the remaining enchiladas sauce over the top of enchiladas and sprinkle with reserved goat cheese on top.  Bake for 20 minutes until warmed through and the top are just crisp.  Allow the enchiladas to cool for 5 minutes before serving.

Top with chopped cilantro, diced avocado and a squeeze of lime.

Recipe slightly adapted from Sprouted Kitchen

Thursday, June 6, 2013

Roasted Tomato and Caramelized Onion Farro Salad with Brown Butter

The first time I first made this salad was for my sister Madeleine's bridal shower and it was a delicious hit!  Everything in this salad from the tangy roasted tomatoes to the sweet caramelized onions and nutty brown butter makes my insides tingle with excitement and then when you combine all that deliciousness with a few other ingredients and Holy Moly it is awesome goodness!

Roasted Tomato and Caramelized Onion Farro Salad with Brown Butter
3 tablespoons butter
2 cups cherry tomatoes
1 tablespoon olive oil
A few good pinches of salt
A good pinch of crushed red pepper flakes
2 medium onions, coarsely chopped
1 tablespoon olive oil
1 tablespoon butter
3/4 teaspoon salt
2 tablespoons balsamic vinegar
1 cup farro
1 tablespoon olive oil
1/4 cup coarsely chopped parsley

Melt 3 tablespoons of butter in a small saucepan over medium-low heat.  It will melt, then foam, then turn clear golden and finally start to brown and smell nutty.  Stir frequently, scraping up any bits from the bottom as you do.  Keep your eyes on the butter; it burns very quickly after it browns.  Once butter is browned, place in a small bowl and set aside.

Place a rack in the center or the oven and preheat oven to 375 degrees F.  Place tomatoes on a baking sheet and drizzle with olive oil and a sprinkle of salt and chili flakes.  Bake for 15 to 20 minutes, or until the tomatoes have burst and are sizzling and golden brown.  Remove from the oven and set aside.

Place olive oil and butter in a large saucepan over medium heat.  Add chopped onions and toss to coat in fat.  Let the onions cook down for 5 minutes without stirring.  Toss after 5 minutes and allow to cook without stirring for another 5 minutes.  Add salt and toss.  Onions will begin to brown and break down.  Remove from heat and add balsamic vinegar.  Toss to coat all of the onions.  Return to heat and let onions cook down until deeply browned and will have a melty onion consistency.

Bring 5 cups of water to a boil in a large pot.  When the water boils, add a good pinch of salt.  Add farro and stir.  Cook farro until it is softened through and has a light al dente bite to it, about 20 minutes.  Drain farro in a strainer and return to the pot.  Toss farro with olive oil.  Add roasted tomatoes, caramelized onions, brown butter, and parsley.  Toss and serve warm or at room temperature. 

Recipe slightly adapted from Joy the Baker