I used a can of enchilada sauce to make these, but you can always make the sauce yourself. I eventually will be posting a recipe for sauce after I try the one my dad sent over.
Zucchini squash, large dice
Carrots, smaller dice
2-3 cloves minced garlic
Mushrooms, diced (opt)
Grated cheese (opt)
1. Heat oven to 350 degrees
2. Saute carrots in a skillet for ~2 minutes then add the other veggies. Cook until spinach is slightly wilted.
3. Spray a baking dish with non-stick spray.
4. Add veggies to tortillas and roll them up. Place them in the pan so that they do not unroll.
5. Pour sauce over enchiladas.
6. Top with grated cheese if desired.
7. Bake for ~5-7 minutes or until cheese is melted.
Serve immediately. You can make as many or as few enchiladas as you want. Adjust the amount of veggies accordingly.
Sauteed Brussels sprouts that are easy and delicious. Makes 1 serving.
1 handful Brussels sprouts
~1 1/4 tsp honey
~1 clove minced garlic
~1 1/4 tsp soy sauce
1. Wash and cut Brussels sprouts in half.
2. Heat 1 tsp olive oil in skillet. Place Brussels sprouts cut side down in the pan.
3. Cook over med-high for about 6 minutes. you want the cut side of the sprouts to slightly brown. Stir as needed.
4. Mix honey, soy sauce, garlic, and juice from 1/4 of a lemon and add to skillet.
5. Cook for about 2 more minutes, stirring.
Can be served alone, as a side dish, or I like to add a bit of cooked pasta.
I bring you a very basic salsa recipe for tasty homemade, preservative free salsa.
Yields about 2 cups
1 lb vine ripe tomatoes (~3 whole tomatoes)
1/2 cup diced onion
4 cloves minced garlic
1/8 tsp black pepper
Juice from 1 1/2 limes
Salt to taste
~1.5 Tbs fresh chopped cilantro
Garlic salt to taste
2 diced jalapeños (or more if you like spicier)
1. Roast 2 halved tomatoes at 400 until dark spots form on the skin and liquid runs out.
2. Let tomatoes cool and add all ingredients to a blender including the other uncooked, cubed tomato.
3. Pulse in blender until desired consistency is reached.
4. Adjust salt, garlic salt, pepper, and lime juice as needed.
5. Serve with chips or veggies, with veggie enchiladas (post coming soon), or use to top tacos (see Taco Tuesday! post).
You can keep this in an air tight container in the fridge for a little while, but since there is no preservative, it won’t last as long as a store bought jar of salsa. You could add some vinegar as a natural preservative if you plan to keep it for longer. Additionally, you could choose to roast more of the veggies like garlic and peppers for a different variation.
I like to make the sauce myself since it isn’t hard, but I suppose if you wanted you could buy your favorite. I never really measure things so these are estimates, season to taste.
For the Sauce
Makes more than needed for the pizzas. Make more small pizzas or use the sauce for pasta later in the week.
1 small can tomato paste
1 small can tomato sauce
2-3 garlic cloves, minced
1/4 – 1/2 cup minced onions
1.5 Tbs olive oil
1 tsp salt (or to taste)
1/4- 1/2 tsp black pepper
1 tsp fresh parsley, chopped
red pepper flakes (optional)
pinch dried basil
about 10 pieces dried rosemary, crumbled
1/4-1/3 cup water~1/8 cup red wine (optional)
small amount fresh thyme (optional)
1. Add olive oil to sauce pan and heat on medium and add onions.
2. Cook 2-3 minutes stirring regularly until onions are translucent add garlic and stir.
3. Add tomato sauce.
4. Add tomato paste. I like to open both sides of the can and push one end, remembering to remove the metal piece afterward.
5. Stir and add water. I like a thicker sauce but you can add more water as needed later when you warm it up again.
6. Add the herbs, black pepper, salt, and red pepper flakes and wine if using.
7. Simmer while you prepare the cauliflower.
For the Crust
4-5 cups of “riced” cauliflower, I grate mine on the large hole of a box grater but it comes already done at the store
1/2 cup grated Parmesan cheese
1/4 cup cheddar cheese *note
1/4 cup pizza blend cheese (or mozzarella)
1-1/2 tsp garlic powder
1 tsp Italian seasoning
2-3 Tbs flour, I used white flour because it’s what I had but you could use 2 Tbs of coconut or other absorbent flour to make it gluten free
salt and pepper
fine cornmeal for sprinkling on pan (optional)
toppings and optional cheese of choice
*could use no cheddar and instead 1/2 cup of pizza blend or mozzarella
1. Grate cauliflower into a large microwave safe bowl to minimize the mess.
2. Add 2 Tbs water to the cauliflower. Cover and microwave for 4-5 minutes or until tender but not mushy. I used a clean dishtowel to cover the bowl.
3. Remove from microwave and drain any excess water with a spoon and cool (my cauliflower didn’t have excess visible water).
4. While the cauliflower cools, mix egg and cheese in a small bowl.
5. Placed cooled cauliflower into a thin dishtowel and squeeze the water out. There will quite a bit of water.
6. Mix the egg and cheese mixture with the squeezed cauliflower in the large bowl you microwaved in.
7. Add salt, pepper, garlic, flour, and Italian seasoning and mix. The mixture does not stick like a regular dough.
8. Spray baking sheet with non-stick spray (or line with parchment paper and spray).
9. Divide the dough into 3-4 small mounds on a baking sheet. Press the dough into circles, making sure there are no cracks or holes and a clean edge (mine were about 0.75 cm thick).
10. Bake the pizzas for about 20 minutes until golden brown.
11. Remove pizzas from oven and use a spatula to flip. Mine were hard to remove from the pan since I didn’t use cornmeal for sprinkling the pan, but had a good texture in the end.
12. Add sauce to the pizzas and spread into even layer.
13. Add toppings and optional cheese and bake until cheese is melted or about 5-7 minutes.
crust adapted from Melissa d’Arabian