Delectable & Scrumptious ..... Yummy Dishes from Dawn

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.  

Stacked Roasted Vegetable Enchiladas (pictured @ top ) 

This recipe was used when we had a couple of friends come over (Justin & Megan). We knew they enjoyed vegetables as much as we do, so we gave this a try. It is very delicious and now one of my new favorites. I hope you enjoy it too!

Serves 4-5

adapted from The Roasted Vegetable by Andrea Chesman

Ingredients:

1 poblano chile, cut into matchsticks

2 red bell peppers, cut into matchsticks

1/2 head of cauliflower, cut into 1/2-inch chunks

1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)

1 medium onion, halved and slivered

1 cup corn kernels, fresh or frozen

3 T heat-safe oil like grapeseed or coconut

1 1/2 tsp ground cumin

2 garlic cloves, minced

salt and black pepper

1/2 cup chopped fresh cilantro

2 cups homemade tomato sauce (see below)

2 ounces baby spinach leaves (about 2 big handfuls)

9-10 corn tortillas, halved (try making homemade tortillas!)

2 cups shredded cheese (I used a cheddar-Monterey Jack blend)

sour cream and thinly sliced scallions (green onions) for garnish, if desired

Homemade Tomato Sauce: My husband came up with this through experimentation. I think it's much better than store purchased!

Ingredients:

1 large can of crushed tomatoes

3 garlic cloves

1/4 cup olive oil

1 teaspoon red pepper

Directions for sauce:

Saute garlic cloves in a teaspoon of olive oil until carmelized. Add red pepper flakes. Transfer into to crushed tomatoes.

COOK TOMATO SAUCE ON LOW FOR 20-30 MINUTES.

Directions for Entire Recipe:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare a 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Nat’s Note: I’ve gotten a lot of comments about not being able to fit this into a 9x9x2 pan. If you find that you have a hard time as well, simply use a 9×13.

Cool Bean Salad

Serves 6 - My mom introduced me to this delicious and healthy recipe. She commented on the phone last night that she thought it was the best dish she has ever made. She always has requests to bring it again and again.

Ingredients:

• 3 cups cooked basmati rice
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups frozen corn, thawed
• 4 green onions, sliced
• 1 small sweet red pepper, chopped
• 1/4 cup minced fresh cilantro

DRESSING:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon pepper  

  Directions

  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients; pour over salad and toss to coat. Chill until serving. Yield: 6 servings.

  
  

  Nutritional Facts 1-1/3 cups equals 440 calories, 19 g fat (3 g saturated fat), 0 cholesterol, 659 mg sodium, 58 g carbohydrate, 8 g fiber, 12 g protein.

  Originally published as Cool Beans Salad in Taste of Home June/July 2011, p82

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Cool Beans Salad Recipe

20 2Ingredie