Gluten Free Mexican Recipes: Vegetarian Potato Tofu Chard Enchilada Recipe

July 16th, 2009 yum Posted in Garlic-free, Mexican, Potatoes, Vegetarian, cheese, tofu 5 Comments »

potatoenchilada5 This week I started preparing food to stock our mini-freezer for after the baby comes. I always enjoy frozen enchiladas, so I thought I’d make some. I like Amy’s gluten-free enchiladas, but they are either very rich and cheesy or a little too healthy, without much in between. Also, at least in California where I live, the price of Amy’s meals has been consistently creeping up into the $5/meal mark, which I find a bit excessive. For dinner tonight, I decided to make a healthy gluten-free enchilada filled with lots of delicious chard, tofu, and potatoes. I was inspired by Indian aloo jeera recipes (potatoes with cumin) when I prepared the potatoes using a healthy twice browning Indian technique, but I used mexican spices like epazote and chili to bring out the spirit of (Fusion) enchiladas. I’d never had potato enchiladas before, but I thoroughly enjoyed this healthy and tasty enchilada, and I think it’s going to be delicious on a night when I have no time to cook and am sick of prepared food after Baby Yum joins us. I hope you enjoy it as well!

Gluten Free Potato Tofu Chard Enchilada Recipe
Ingredients
2 tsp. your favorite oil
3 small-medium potatoes, peeled and diced
1 tbsp. cumin

2 tsp. your favorite oil
1 yellow onion, sliced
1/2 red onion, diced
1/2 block of tofu, sliced and pressed between towel for 30 minutes, and then diced
1 1/2 cups crimini mushrooms, chopped
small bunch of organic chard, cleaned and diced

dried epazote (optional)
chili powder (spicy) or sharp paprika (not spicy)
lemon pepper

2 tbsp. butter
2 tbsp sweet rice flour
1/2 cup cream cheese (I only had whipped, lowfat)
2 cups milk (or more- until you have a satisfactory white sauce)
1/2 cup fresh chopped cilantro

shredded white organic cheese, to taste (about 1/2 cup)
1/2 jar of organic GF salsa or GF enchilada sauce

1 package sprouted corn tortillas or equivalent number of homemade tortillas

Directions
Heat 2 tsp. oil in a nonstick pan on medium high and add your cumin. When they pop, add your potatoes and toss with cumin and a little salt, letting the potatoes brown on one side and then turning. When potatoes are browned on both sides but not cooked through, remove them from pan and reserve.

Heat more oil in the pan on medium and add the onion and a little salt, letting it slowly caramelize. Turn onion as needed. When onion is almost done, move it to the side and add a touch more oil and then add your diced tofu. Brown them on one side and then turn. When the tofu is almost done, add your mushrooms and let begin to cook and release juices. Add your potatoes back in and a small amount of water and cover pan with a lid. Let potatoes cook intermingled with other ingredients. Check after pan goes dry and turn and add a little more water and cover again if needed. If potato seems almost done, add chard and seasonings to taste. Fold in and leave pan uncovered to letting chard wilt and adding more if you couldn’t fit it all in the pan. When all ingredients are cooked and seasoned to taste, remove from pan and reserve.

Melt butter in pan and add gluten-free flour, combining to make a roux. Slowly whisk in milk 1/4 cup at a time and adding more as needed. After you have a nice thin sauce, add the cream cheese and let melt together, adding milk to get the quantity of white sauce you want. As the sauce thickens and you have a nice creamy texture, gently season with lemon pepper and fresh chopped cilantro. Fold reserved prepared veggies into the white sauce.

Prepare a nonstick pan with a dab of oil and heat on medium-low. Pour a little salsa into a large plate and dip tortilla in salsa on both sides and then warm in the nonstick pan, browning first one side and then the other.

Pour a little salsa in the bottom of a medium square pan and gently fill salsa-browned tortilla with creamy vegetables and roll into an enchilada shape. Continue preparing all enchiladas in this way. Baste with a little extra salsa and sprinkle top with shredded cheese.

Bake in preheated 350 oven for 15 minutes (or longer if you prefer) and enjoy!

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Gluten-Free Menu of the Week: Homemade Vegetarian Corn Potato Soup Recipe in the Pressure Cooker

July 5th, 2009 yum Posted in Corn, Gluten Free Menu Swap Monday, Japanese, Menu, Potatoes, Pressure Cooker, Soup, Vegetarian 7 Comments »

gfsoftfoods gftofuscramble cornquesa
Gluten-Free soft foods: 1. Microwaved Sweet potato with butter, salt, pepper and lot of yogurt in a mash, sauteed tofu with cheese and guacamole. 2. Sauteed tofu scramble with nutritional yeast/ground almond not-parmesan and mushrooms 3. After mostly Recovered- Corn Tortillas stuffed with fresh corn, beans, salsa, and cheese.

My apologies for my absence for the last two menus of the week. I always try to post a menu on Sunday and then twice during the week, but with spotty internet service as we moved to a new apartment, I just wasn’t able to. And, unfortunately, it just didn’t make sense to do a menu plan as meals have largely been consisting of restaurant fare and frozen gluten-free Amy’s meals.

I did manage to post two recipes somehow:
Japanese-fusion Avocado Onigiri Rice Triangles
and
Fresh Pineapple Spring Roll, Soy-Free Garlic-free Peanut Sauce and Nut-free Sweet Chili-garlic sauce

One of my favorite people, Cheryl of Gluten-free Goodness, is hosting the gluten-free menu of the week and the ingredient of the week is garlic. Unfortunately, somehow pregnancy has made me very sensitive to garlic (even though I formerly loved the stuff) and it just isn’t agreeing with me. I look forward to seeing what others do with this ingredient, though, and maybe I can join in after Baby Yum joins us and pregnancy is no longer playing havoc with my taste buds and constitution. The sweet chili-garlic sauce recipe I made for my gluten-free potluck above is perhaps the only valid entry I have for her theme… Here’s my sadly garlic-light menu for the week:

Monday: American
Homemade Cream of Tomato Soup
Homemade Gluten-free bread

Wednesday: Mexican
Vegetarian Enchiladas

Thursday: Chinese
Veggie Stir Fry

Friday: Italian
Veggie Pizza

You can find more great menus with Org Junkie.

If being 8 1/2 months pregnant, moving, and celebrating the forth of July weren’t enough this year, I also had an unfortunate incident involving a very painful cracked tooth that took real food off the menu when I suddenly had to have the tooth removed. EEK! Luckily I have the best husband in the world that kept me well supplied in hot (lukewarm) GF cereal, smoothies, ice cream and yogurt. Kozy Shack Rice Pudding went down very nicely, and I also enjoyed many a mashed sweet potato and even some nice sauteed scrambled tofu. I asked the DH to make me a soup, and fresh corn in the grocery store inspired him to channel a favorite in Japan- Cream of corn soup. Because he is my hero, he decided to try making it in the pressure cooker to soften the potatoes lightening-fast. He also pureed it to create one of the silky-smoothest vegetarian soups I’ve ever had. Because there is sodium in both creamed corn and bouillon, do be cautious when adding salt. I recommend adding any salt AFTER the soup is pureed. Naughtiness with sodium aside, this is one of the tastiest soups I have had in a long time and it made me love our pressure cooker and my wonderful DH all the more. Hungry yet?

Japanese-Style Cream of Corn Soup in Pressure Cooker Recipe
Ingredients
1/2 stick butter
1 onion, sliced
1/4 cup sweet rice flour
4 cups water
1 can (15 oz) cream style corn
kernels from 2 ears of fresh corn
2 cubes Gluten Free Not-chicken bouillon
2 potatoes, peeled and diced
2 cups lowfat milk (we use Organic 1%)
Parisien Bonnes Herbes (Penzey’s Spice Blend including chives, dill, basil, tarragon, chervil, and white pepper*) to taste
salt and pepper to taste (cautious with the salt- between the cream corn and bouillon it is easy to over-salt perhaps best to season at the end)
Fresh basil to garnish (optional but adds delightful flavor)

Directions
Fry onions and butter on low heat in a pressure cooker with the lid off. Add flour and stir for a few minutes to make a nice roux. Add remaining ingredients to pressure cooker and bring to a boil. Put the lid on the pressure cooker, reduce the heat to low, bring it up to pressure and let it cook for 6-10 minutes. Release the pressure using the quick release, season as needed, make sure the potatoes are cooked through. If they are not soft, simmer soup until they are soft. If you like, for a very smooth, creamy soup you can then let it cool slightly and then blend in a blender.
Notes
*if you don’t have this herb blend, use another green dill-based blend you like or any of these dried herbs listed to taste.
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