Corned Beef and Cabbage

our expectations were exceeded when we made this version of Corned Beef for St.Patty's Day this week! in my usual style, i couldn't follow the directions exactly, so here are my changes:
i boiled the corned beef as explained in the recipe, but only added about 6 cups of water, just enough to cover the brisket.
seriously, the broiling with mustard horseradish crust is what does it! i'm thinking of doing this with a steak sometime - so super easy, and seems so very gourmet!
i cooked the potatoes and thought the lemon/parsley and butter combo went well with the beef.

when it called for adding the cabbage, i skipped this part and just kept dealing with that brisket.
i used a different cabbage recipe, one i have been wanting to try for a long time, from the Black Forest Inn in Minneapolis. this one batch was enough for four families to share:

combine the following ingredients in a large cooking pot (LARGE!) and bring to a boil. mix well and cook approximately 10 minutes:
1 3/4 cups red wine vinegar
3 cups applesauce
5/8 cups sugar (i used brown)
1 1/4 tsp cloves
2 bay leaves
3 tsp black pepper
3 TB salt
1 1/2 cups apple cider

Add 5 lbs sliced red cabbage
3/4 cups diced onions
cook approximately 13 minutes (sounds exact to me). the cabbage should be a little crunchy ans served warm. remove those bay leaves first!
this reheats well, and we have nibbled on the leftovers cold as well as warm.

Squash Enchiladas with Spicy Peanut sauce!

we found this recipe in the Wedge newsletter back in 2006. something made me try it and i am so glad we did!! the crazy combination of textures and flavors just works. most people question it, until they try it! we have found it to be a wonderful vegetarian, and gluten-free, and very satisfying dinner for the cooler months!

FILLING:
1 small butternut squash (about 1 pound)
1 med carrot, peeled and diced
1/4lb fresh mushrooms, diced (about 1 1/4 cup)
1/2 cup diced onion
2T oil
1/2 cup diced jicama
1 small apple, peeled and diced
1/4cup shelled sunflower seeds, toasted
1T white vinegar
1/2 tsp sea salt
2T cilantro, minced

SAUCE:
2 cups veg broth
1/2 tsp sea salt
1/2 tsp cumin
1 clove garlic, minced
2 canned chipotle chilis, chopped
3T chili powder
1T canola oil
1/2 tsp dried oregano
1T onion, minced
1 T flour (i'm trying almond flour)
3/4 cup creamy peanut butter
8-10 corn tortillas
4 oz cheddar cheese, grated
4 oz monterey jack cheese, grated

1) cut the squash in half and scoop out seeds.
place cut side down in a baking pan with a small amount of water, bake in 400 oven until tender, about 1 hour. when cool enough to handle, scoop cooked squash out of shell and set aside.
2) in a large skillet, saute carrot, mushrooms, and onion in the oil until the carrot is tender-crisp. add the squash, jicama, apple, sunflower seeds, vinegar, salt and cilantro. mix well land remove from heat.
3) to make the sauce, combine broth, salt, cumin, garlic, chilis, and chili powder in a medium saucepan. bring to a boil.
4) meanwhile in a small saute pan, saute the oregano and onion in oil. add flour and cook, stirring for 1 minute.
5) add onion mixture to chili mixture. bring to a boil again; remove from heat and strain through sieve. a dd peanut butter and stir until well combined.
6) heat a small amount of oil in a shallow skillet. dip each tortilla in the oil for a few seconds to soften. lay softened tortillas on paper towels to drain.
7) preheat oven to 350. place a spoonful of the squash mixture down the center of each tortilla. roll up and place seam side down in a lightly oiled 9x13 pan. pour spicy peanut sauce over rolled tortillas and sprinkle with cheeses. bake 15-20 minutes or until cheese is melted and enchiladas are hot in the center.

crazy delish!

Chicken Pot Pie

saute 1/3 cup butter and 1/3 cup onion

then add: 1/3 cup flour , 1/4 tsp salt and pepper

stir in: 1 2/3 cups chicken broth and 3/4 cup milk

add: 2 1/2 cups cooked chicken and 2 cups cooked veggies (almost any veggie works. a great way to use up leftovers)

2 crusts: combine 1 3/4 cups whole wheat flour with 1 tsp salt

then add: 1/2 cup butter and 3 TB cold water.

if soupy, give it a minute for the water to thicken things up.

pour into crusts, put 2nd crust on top and cut slits.

bake at 425 for 35 minutes.