Canned enchilada sauce is expensive where I live, so I had to find another option. I tried this recipe and fell. in. love. I don't think I'd buy canned again even if it was practical. This stuff is that good and it really isn't hard to make. The recipe is from favfamilyrecipes.com.
Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin
Stir in saucepan on low heat until bubbly, then add:
2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste
Simmer for 15 min over low heat stirring occasionally.
Use with your favorite enchilada recipe or you can try the one on favfamilyrecipes.com.
Personally I like this variety (I kind of just throw things in, so add or take out what you'd like):
4 cooked, cubed chicken breasts
Small can olives
1 can green chilies
1 large or 2 medium boiled and diced potatoes (love me some potatoes in my enchiladas!)
1/2 c. sour cream
Cheese
1 c. enchilada sauce
Mix all ingredients.
18 corn or flour tortilla shells
Drizzle bottom of 9x13 with enchilada sauce, add filling to tortillas and roll up like burrito, place in pan, cover with the rest of the sauce, top with cheese. Bake at 350 ° F for about 25 minutes.
Showing posts with label sauces. Show all posts
Showing posts with label sauces. Show all posts
Sunday, May 29, 2011
Tuesday, November 16, 2010
Traditional cranberry sauce
If you are not a fan of the crazy cranberry chutneys like I am, here is a more traditional cranberry sauce / jelly.
2 bags cranberries
2 1/2 c water
2 1/2 c sugar
1t pectin
Bring cranberries and water to a boil and cook for 20 minutes.
Strain pulp as much as possible (as in almost break your wooden spoon, or in my case, literally break your wooden spoon and send bright burgundy sauce flying all over your kitchen)
Put the juice back on the stove and cook for about 3 minutes to let it thicken.
Add the sugar and pectin. Cook for 2 more minutes.
Grease your mold VERY well, and fill with the jelly. Chill and turn out.
2 bags cranberries
2 1/2 c water
2 1/2 c sugar
1t pectin
Bring cranberries and water to a boil and cook for 20 minutes.
Strain pulp as much as possible (as in almost break your wooden spoon, or in my case, literally break your wooden spoon and send bright burgundy sauce flying all over your kitchen)
Put the juice back on the stove and cook for about 3 minutes to let it thicken.
Add the sugar and pectin. Cook for 2 more minutes.
Grease your mold VERY well, and fill with the jelly. Chill and turn out.
Orange-ginger cranberry chutney
This is NOT the same flavor as canned cranberry sauce. A little goes a long way. It's strong and bitter, but I love it. Also, it makes a lot, so you can freeze it and add 2/3 of a cup to plain muffin batter and you'll have the greatest muffins ever.
2 cups water
3 cups sugar
2 whole oranges, peel included, diced, seeded, and finely chopped in a blender
1 2-inch piece ginger, peeled and thinly sliced
4 cups fresh cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup golden raisins
In a medium pot, combine the water and sugar and bring to a boil, stirring occasionally. Add the oranges and ginger and reduce the heat. Simmer, uncovered, for 20 minutes.
Add the cranberries, cinnamon and cloves and simmer, uncovered, for about 15 minutes, until thickened. Add the raisins and cook for about 7 minutes more, until big bubbles appear in the sauce. Cool in a bowl before serving.
2 cups water
3 cups sugar
2 whole oranges, peel included, diced, seeded, and finely chopped in a blender
1 2-inch piece ginger, peeled and thinly sliced
4 cups fresh cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup golden raisins
In a medium pot, combine the water and sugar and bring to a boil, stirring occasionally. Add the oranges and ginger and reduce the heat. Simmer, uncovered, for 20 minutes.
Add the cranberries, cinnamon and cloves and simmer, uncovered, for about 15 minutes, until thickened. Add the raisins and cook for about 7 minutes more, until big bubbles appear in the sauce. Cool in a bowl before serving.
Thursday, November 11, 2010
Best Pan Gravy
This is assuming you're having a turkey for Thanksgiving. That goes without saying, right?
4c low sodium chicken broth
1 shallot, minced
2 cloves garlic, smashed
1 sprig rosemary, minced (approx. 1T)
1 sprig thyme, stemmed and minced (approx. 1t)
1 bay leaf
1t kosher salt
fresh ground pepper
3T flour
3T unsalted butter
After roasting your turkey, reserve pan drippings into a cup and let it set to separate. Skim off 2T fat, and discard the rest, and add the separated juice to the broth.
In a pan, heat the reserved fat. Add the shallot, garlic, rosemary, thyme, and bay leaf. Season w/ salt and pepper. Cook until the shallot is tender (about 3 min.).
Make a paste with the butter and flour in a small bowl and set aside. Add the broth to the pan and scrape up any bits that have formed in the bottom of the pan. Brink this to a boil and whisk in the flour mixture. Boil until the gravy has thickened (it will thicken considerably more as it cools), about 4-5 minutes. Season to taste, if necessary. Remove garlic and bay leaf.
There you have it. Super simple and very tasty. I never stuff my turkey for sanitary purposes, but I always use aromatics in the cavity. The combo I love is apple wedges, onion wedges, and several sprigs of rosemary. It smells heavenly and really flavors the bird nicely. It's a very subtle flavor that goes well with this gravy.
4c low sodium chicken broth
1 shallot, minced
2 cloves garlic, smashed
1 sprig rosemary, minced (approx. 1T)
1 sprig thyme, stemmed and minced (approx. 1t)
1 bay leaf
1t kosher salt
fresh ground pepper
3T flour
3T unsalted butter
After roasting your turkey, reserve pan drippings into a cup and let it set to separate. Skim off 2T fat, and discard the rest, and add the separated juice to the broth.
In a pan, heat the reserved fat. Add the shallot, garlic, rosemary, thyme, and bay leaf. Season w/ salt and pepper. Cook until the shallot is tender (about 3 min.).
Make a paste with the butter and flour in a small bowl and set aside. Add the broth to the pan and scrape up any bits that have formed in the bottom of the pan. Brink this to a boil and whisk in the flour mixture. Boil until the gravy has thickened (it will thicken considerably more as it cools), about 4-5 minutes. Season to taste, if necessary. Remove garlic and bay leaf.
There you have it. Super simple and very tasty. I never stuff my turkey for sanitary purposes, but I always use aromatics in the cavity. The combo I love is apple wedges, onion wedges, and several sprigs of rosemary. It smells heavenly and really flavors the bird nicely. It's a very subtle flavor that goes well with this gravy.
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