I had my final big adjustment on my braces and I’m too stubborn to eat soup and applesauce, so I came up with this recipe. I was so happy it turned out because it was just what I needed — delicious comfort food. I adapted it from my Aunt Ginny’s enchiladas, which called for Cream of Chicken soup, Cream of Mushroom soup (which has MSG?!) and ground beef. This version is vegetarian, with all-natural ingredients. It’s the perfect winter weeknight dinner, when you’re short on time but still want something filling and flavorful. I made a side of Spanish rice with it (you could do from scratch if you want — I found a boxed version at the co-op and added some fresh red pepper). I would highly advise making a batch of guacamole to go with this if you have time. It was the only thing missing from our meal! If you want it more than mildly spicy, use a whole jalapeno — half of one doesn’t do much.
White corn tortillas
4 ounces of sour cream
1 small jar salsa
1 can pinto beans
1 cup cheddar cheese
Mix sour cream, salsa, and jalapeno in one bowl. Put beans in a second bowl and add 1/3 of the sour cream mixture to the beans.
Layer in small glass dish: tortillas, bean mixture, cheese. Repeat. End with tortillas, sauce and cheese.
Sprinkle oregano on top and bake at 350 degrees for 45 minutes.
3 beets plus greens
3 ounces goat cheese
Remove greens and set aside. Trim top and bottom of beets. Place in roasting pan and drizzle with olive oil. Roast in 350 degree oven for one hour.
Trim beet leaves by removing stems.
Remove beets from oven, let cool for
about 20 minutes.
Slice beets into one-half inch slices. Place a layer of beets on the bottom of a glass casserole dish. Add a layer of beet greens, and half of the goat cheese.
Repeat by adding another layer of beets, beet greens and goat cheese. Sprinkle a little water over the top of the dish.
Cook for 10-20 minutes at 350 degrees until the greens are wilted and the cheese has melted a bit.
Enjoy with some crusty bread and a glass of Sauvignon Blanc.
A lot of people are looking for dairy-free recipes these days. This mousse is vegan and absolutely delicious! Try swapping out the ginger for Kahlua, Bailey’s or raspberries. Thanks to my fellow One Voice soprano, Marisa Geisler, for the original recipe!
Ginger Chocolate Mousse
12 ounce package silken tofu, drained
3 ounces of semisweet chocolate, melted
1/8 cup agave nectar
2 tsp fresh ginger
Process tofu in a blender or food processor until smooth. Add agave, chocolate and ginger. Blend until well combined. Chill for one hour, and garnish with fruit of your choice!