Shrimp (or tofu) Chili Enchiladas
I made these enchiladas with shrimp, they can be made with tofu as well - either way they are a little spicy and delicious!
1/2 tsp chili powder
1 tsp paprika
1/3 cup flour
1 lb raw shrimp or 8oz of tofu cut into 1/2 inch cubes
2 tbls cooking oil (I like grapeseed)
1 onion chopped
2 garlic cloves, minced
1 large red bell pepper chopped
2 large avocados
1/4 cup fresh line juice
1/2 cup grape tomatoes, halved
1 cup grated cheese (omit or use vegan cheese for vegan recipe)
8 soft flour tortillas
2/3 cup sour cream (again, omit for vegan)
1/2 cup cilantro chopped
1 jalapeno seeded and sliced
Tortilla chips
Fresh Salsa
Sauce:
Any good red enchilada sauce will work, I used Los Chileros Red Enchilada Sauce (a spice packet that you mix with water).
To make guacamole:
Cut avocados in half, remove pit and scoop into small bowl
add lime juice
1 clove garlic
1/4 cup onion
1/4 cup cilantro
1/2 cup grape tomatoes halved
salt/pepper to taste
*chill
-Mix chili powder, paprika and flour in a shallow dish, use to coat shrimp or tofu.
-Heat oil in skillet and gently cook tofu or 3-4 minutes or shrimp until pink, about 4 minutes. Gently remove from pan and set aside on paper towel to drain.
-Add 1/2 cup onion, 1 clove garlic and bell pepper (use a variety of peppers if you like) to new pan and cold oil (adding to cold oil keeps garlic and onion from burning). Cook for 2-3 minutes until soft, drain and set aside.
-Prepare enchilada sauce, per packet instructions
-Fill tortillas with mixture of shrimp or tofu, pepper and onion mixture, small amount of sour cream and/or gaucamole.
-Place in shallow baking dish and top with enchilada sauce, cheese, sliced jalapeno and top with fresh cilantro
-Bake @ 350 for 20 minutes or until sauce and cheese is light brown and bubbling.
-Serve with Tortilla Chips, Fresh Salsa and Guacamole and enjoy!
*Again, be creative with filling, try black beans, guacamole and brown rice for a change.
Citrus & Fennel Salad
I like fennel very much and especially when paired with citrus and figs. I made this salad last night and because figs are not yet available, used tomatoes and avocados instead. It was tasty and fresh and I especially loved the dressing.
1 large grapefruit (ruby reds are nice in this too), sliced and peeled
2 cups baby spinach
1 Leek washed and sliced
1 fennel bulb cut in half and thinly sliced
2 tomatoes, sliced or 1/3 cup grape tomatoes halved (again, I would normally use figs here which adds the perfect amount of sweetness to the salad!)
1 avocado halved, pitted, peeled and cut into thin slices
For the dressing:
1/4 cup fresh lemon juice
1 teaspoo grated lemon peel
3 tablespoons olive oil
2 tablespoons of honey
1 tablespoon mined onion
1 teaspoon minced ginger
1 teaspoon dry mustard
1 teaspoon seasame oil
wisk ingredients together in bowl, pour desired amount over salad to evenly coat and toss
