Recent Culinary Explorations - 6/2012

Enchiladas

In this post: Sweet Potato Black Bean Enchiladas - Low Carb Cauliflower Pizza Crust - Pistachio and Cranberry Biscotti

Sweet Potato Black Bean Enchiladas - Adapted From Penzy's Spice Catalog

The first time I made this I stuck to the recipe (which was horribly written & hard to follow - I'm surprised they actually published it that way in the catalog). The second time I changed it up a little by using butternut squash instead of potatoes and I made half with baked tofu and the other half with ground beef for the non-veggie head. I also used 2 minced canned chipotle peppers in adobo sauce and some canned enchilada sauce. Unique and tasty, it can be a very healthy meal. Cook the squash/potato chunks in the microwave to save time.

Yield: 10 enchiladas

Ingredients

• 1 package La Tortilla Factory small whole wheat, low carb tortillas (50 cals each)
• 2 large sweet potatoes or 1 small butternut squash, peeled and cut into bite sized cubes
• 1/4 cup low sodium soy sauce
• 2/3 cup apple cider vinegar, divided
• 2 leeks, thinly sliced
• 4 cloves garlic, minced
• 1 heaping tsp ground cumin
• 2 chipotle chilies in adobo sauce minced
• 1 15-oz can black beans, partially drained
• 2 cups shredded 2% milk sharp cheddar cheese or fat free cheddar cheese, divided
• 1 can enchilada sauce, optional
• Fat free sour cream, salsa and/or any other desired toppings

Directions

1. Preheat oven to 375 degrees F.
2. Place cubed sweet potatoes or squash in microwave safe bowl, cover with plastic wrap and microwave for 4 minutes.Stir and microwave an additional 4 minutes until tender or nearly done.
3. In a large pan, add the potatoes, soy sauce and 1/3 cup of the vinegar and boil until the potatoes are very soft and liquid is absorbed.
4. When the potatoes are fully cooked, mash them, leaving a good amount of lumps. Transfer back to the bowl and set aside.
5. In the same pan sauté the leeks, garlic and cumin over med-high heat until fragrant (if you are not using a non-stick pan, you may want to spray with a little non-stick cooking spray).
6. Add remaining cider vinegar, chipotle pepper, black beans.
7. Turn heat down to medium, cover and let simmer until liquid is reduced by half.
8. Remove from heat and fold the sweet potatoes into the bean mixture and half of the cheese.
9. Fill each tortilla with an equal amount of sweet potato mixture, roll and place in a foil lined (for easy clean up) & greased 9x13 pan. Cover the top of the enchiladas with enchilada sauce if desired and top with remaining cheese. Cover with aluminum foil.
10. Bake for 20 minutes, remove foil. Turn oven to broil and and cook a few minutes until cheese is lightly browned - be sure to keep an eye on it.

Low Carb Cauliflower Crust Pizza - Your Lighter Side blog

Rotel tomato sauce, salsa, 2% reduced fat cheese, onions, peppers, pineapple and grape tomatoes

Actually a very good, low-cal substitute for regular crust the way I made it. It comes out a little moist and not exactly stiff, but it holds together well and does the job. I omitted the cheese in the crust and subbed in a little extra riced cauliflower (food processor does an amazing job with the cauliflower). You can use fresh or frozen cauliflower. (My version came out to 166 calories per slice with 4 slices for the entire pizza.)

With the leftover riced cauliflower I made a fried "rice" with veggies and a chopped up Boca Burger mmmmm.

Pistachio and Cranberry Biscotti - by Gerry Meyer

 

Recipe had excellent reviews and I followed it precisely. Only make this if you have a way to unload them onto other people because I promise you will end up eating the entire batch if you're not careful! (about 90 cals per cookie)