Enchilada Casserole

Everything about this casserole was tasty. The sauce was very rich because I used tomato paste rather than the traditional tomato sauce, and the cocoa added so much flavour. The bean mixture was very filling, and the olives on top added the perfect amount of saltiness. I'm not sure how authentic this casserole is, but it is definitely delicious!


Bean Mixture
1 yellow bell pepper, finely diced
1 onion, finely diced
1 garlic clove, minced
1 tsp cumin
½ tsp salt
1 19oz can black beans, rinsed and drained

Sauce
1 5.5oz can tomato paste
1 cup water
1 tsp cocoa powder
2 tsp chilli powder
½ tsp cumin
½ tsp salt
A pinch of cinnamon

Other
3 whole wheat tortillas
1 cup cheddar cheese
About 10 Kalamata Olives, pitted and chopped (optional)


Preheat oven to 425 degrees.

In a frying pan heated to medium high, sautee pepper, onion, garlic, cumin and salt in a little bit of olive oil until onions are translucent. Add black beans. Continue cooking for another couple of minutes.

While the onion and pepper is sautéing, combine all ingredients for sauce in a bowl, and mix until a sauce is formed. Set aside.

In a circular pyrex dish that is about the same size as the tortillas (it doesn’t have to be the exact same size), layer sauce, tortillas, bean mixture and cheese (in that order) like you would a lasagne. Top with pitted and chopped Kalamata olives if desired.

Bake in the oven for about 30 minutes or until cheese is golden brown.

Tapenade

If you like olives, try this recipe. It totally beats the tapenades that you can buy in the grocery store. An added bonus is that it takes no time, and any guests that you serve this to will be impressed that you took the extra effort to make it yourself. We served it on crackers and bread.

1/2 cup sundried tomatoes, finely chopped
1/2 cup kalamata olives, pitted and finely chopped
2 tbsp capers, roughly chopped
1/4 cup roasted red pepper (jarred is fine), finely chopped
2 tbsp olive oil

Combine all items in a bowl, and serve. If you like a more pureed tapenade, then this can easily be pureed in a blender or with an emulsifier.

Artichoke Spread

When my husband and I were in Italy, we had an amazing meal that we talk about all the time. We went to a market and bought fresh tomatoes, cheese, olive oil, wine, arugula and a loaf of bread, and ate all of it! Seriously, there wasn't a bite left.
We often try to recreate this meal, and although it doesn't taste quite the same as it did in Italy, it always comes pretty close. We had one of these meals recently, and I decided to try something new with it. This artichoke spread was delicious on freshly toasted bread. If you like artichokes, you'll love it.

1 14oz can artichokes, liquid drained
1 tbsp olive oil
Juice of half a lemon
Salt to taste

Puree all items in a blender, and spread on fresh bread.

Minestrone Soup

Since being back at work off of my mat leave, my slowcooker has also been working full time. I love coming home to a house that smells great, and having little to no prep work for getting dinner on the table. This recipe is amazingly good! The red wine makes the broth so full of flavour, and with all the beans, it is very filling.

If you have a cold day coming up in the forecast (which is almost everyday for us with all the rain we are getting), put this into the slowcooker. There is no better way to warm up on a cold day than a hot bowl of soup.

1 litre vegetable stock
1 19oz can red kidney beans, rinsed and drained
1 14oz can lima beans, rinsed and drained
3 small zucchini, 2 medium carrots, 2 celery stalks, 1 yellow onion, 2 cloves garlic, all finely diced
1 24oz can diced tomatoes
1 bay leaf
Salt and Pepper to taste
2/3 cup red wine
3 tbsp freshly chopped basil
½ cup whole wheat macaroni
Parmesan Cheese

Add all ingredients up to salt and pepper to slowcooker. Cook on low for 6 hours. Add red wine, basil and macaroni. Continue to cook for another hour. Top with freshly grated parmesan cheese.

Lentil Soup

The most important ingredient in this soup is the molasses. Honestly, it makes the soup! The broth has such a rich flavour. Not to mention that it is so simple to make. I have had many lentil soups, both ones that I have made, and in restaurants, and this has got to be the best one that I have had. Give it a try. You may be surprised how you like it.


2 cups brown lentils
1 litre vegetable stock
2 carrots, finely diced
2 celery stalks, finely diced
1 onion, finely diced
3 cloves garlic, finely diced
1 ½ tbsp molasses
2 cups water
3 tbsp fresh basil, chopped
Salt and Pepper to taste
Freshly grated parmesan cheese to top

Add all ingredients, except basil and cheese, to a large pot and cook for about an hour on medium/high, or until the lentils and vegetables are soft. Puree until smooth.
If you want to do it in the slowcooker, add all ingredients except basil and cheese, and cook on low for 6 hours or high for 3 hours.
Top with fresh basil and cheese, whether it is cooked in the slowcooker or the pot.