This is by far my favorite enchilada sauce. In fact it is the only red enchilada sauce I use. So I thought it important to give it its very own post. Flour combined with chili powder are cooked until fragrant to give the sauce a deep robust flavor inherent to Mexican cuisine.
3 tablespoons canola oil
2 tablespoons flour
2 tablespoons chili powder
1 (15 ounce) can tomato sauce
1 1/4 cups water or broth
1 teaspoon ground cumin
3 cloves garlic, minced or 1 teaspoon garlic powder
2 tablespoons minced onion, or 1 teaspoon onion powder
1/8 teaspoon salt
1/4 teaspoon pepper
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium. Stirring constantly to prevent burning the flour, cook until the sauce just begins to smell strong, a sort of burnt smell, and is slightly thickened,
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder until smooth. Continue cooking over medium heat about 5-7 minutes, or until thickened. Season to taste with salt and pepper.
Yields: Barely enough to make two 13X9 inch pans of enchiladas, without dipping the tortillas.
Normally, I season fish with a little lemon and a dash of salt and pepper. One particular night I needed to spice things up a bit. It was a hard week for everybody so dinner needed to be relaxing and yummy. This recipe for seasoned tilapia fit the mood perfectly.
This recipe states the sauce is enough for two fillets. I was able to season five fillets perfectly by combining all the ingredients into a sauce first.
For the kids, I lightly brushed the fillets with the seasoning. Just barely enough to give the fish some flavor. They are a tad finicky when it comes to spices. Although, they can gobble up Chevy’s salsa with no complaints.
Source: Just in a Pinch
2 (6oz.) tilapia fillets
1 tablespoon mayonnaise
1 teaspoon steak seasoning
1/2 teaspoon dried parsely flakes
1/4 teaspoon thyme
1/4 teaspoon paprika
1/8 teaspoon onion powder
1/8 teaspoon kosher or sea salt salt
1/8 teaspoon coarsely ground pepper
Place fillets in a greased 11×7-inch baking dish.
Brush fillets with mayonnaise. In a small bowl, combine the remaining ingredients; sprinkle over fillets.
Cover and bake at 425 degrees for 15 minutes. Uncover and bake 5-8 minutes longer or until fish flakes easily with a fork.
Serve with a side of quinoa and steamed vegetables.
I have been searching for a mac and cheese recipe that does not contain canned soup or processed cheese. Better yet this recipe does not require flour and can be made completely gluten free just by substituting gluten free pasta for regular pasta. The first time I made this I was overcome with shock at how creamy the pasta came out.
Sadly my subsequent attempts were not as successful. This recipe works great with smaller pastas that cook quickly such as elbow and small shells or gluten free varieties. The larger the pasta the longer it takes to cook and more liquid is needed.
I thought the original recipe was a bit bland so I added the minced garlic and a couple tablespoons ghee or oil before adding the remaining ingredients.The original recipe says to use whole milk. This is primarily because their family drinks raw milk. I have used fat free milk and rice milk without any problems. I cut the milk down by a cup substituting water for the third cup.
Pair with grilled fish or shrimp and a side of peas or steamed broccoli.
source: Adapted from Heavenly Homemakers
3 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon salt
Dash of pepper
2 1/2 cups elbow pasta (or other small pasta)
2 cups milk
1 cup water
1 cup shredded mild cheddar cheese
Melt butter in a sauce pan over medium heat. Saute the garlic in the melted butter until fragrant, about 30 seconds.
Add the pasta, water and milk. Season with salt and pepper. Continue to cook over medium-high heat, STIRRING ALMOST CONSTANTLY, until the pasta is tender (10-15 minutes).
Remove from heat. Add cheese and stir until melted. Serve immediately.
– Gluten Free Pastas: rice pasta, quinoa pasta.
– Casein allergies: almond milk, rice milk.
– Cheeses: parmesan/cheddar blend, gouda/gruyere blend, ramano or vegan cheddar cheese.