Who Needs Pie When You Have Tortillas?

Janet here: So you don't know what to make for dinner and can't imagine making another burrito or quiche? Take a deep breath and realize you have the makings of a great (easy) dinner within your grasp. I'm talking something I generally call tortilla pies.

Here's the general idea: You saute up some veggies, maybe take some chicken you've got in the fridge and saute that up, grate some cheese of your liking, add some spices and then build a tortilla tower. Bake it and you are in business about 30 minutes later. It's that simple.

You could take some leftover veggies too for one of the layers....or saute them fresh in whatever combination you want. Interested in Mexican? Use chilies and south of the border spices. Got a yen for something Indian? Add in cumin and curries and you've got something that works there too. The point is it's as versatile as you want it to be. The only limitation is your imagination.

Here's a recipe to get you started.

Tortilla Pie
serves 4-6

ingredients
12 6-inch corn tortillas
about 3 cups assorted diced veggies such as onion, garlic, zucchini, peppers, whatever your heart desires
about 1 cup of diced chicken
1 1/2 cups grated sharp cheese
1 cup or so salsa OR
2 tablespoons butter, about 1/4 cup flour, 1/4 cup diced green chilies and about 3/4 cup chicken or vegetable broth

method
Heat oven to 350 degrees. Lightly spray a 9X13 inch baking pan with canola oil.

Heat 2 tablespoons olive oil and saute the veggies/chicken of your choice for about 5-7 minutes until just cooked. If you're doing veggies alone, start with onions and then add garlic and the denser veggies, ending with zucchini, which cooks quickly and you don't want it to be overcooked. If you're doing chicken add it after the onions but before the garlic. It can all be sauteed together.

If you're using salsa, move to the next step. If you're making this roux version (pictured here), melt the butter, stir in the flour to make a roux and then add the broth and stir frequently until it thickens. Take it off the heat and add the chilies.

Place 4 tortillas (they will overlap a bit) in the bottom of the baking pan. Add half the sauteed goodies. Spread cheese on top and whatever sauce you're using. Then add another layer of four overlapping tortillas. Spread your veggie/chicken/salsa/roux/cheese mixture on top. End with four more tortillas and a little salsa/roux/cheese. Bake uncovered for about 25 minutes until bubbling and lightly browned on top.

That Chicken Recipe I Promised A While Back...

Rachel here.

So, if you've been reading at all lately then you know I have really strong and fond feelings about "The Family Dinner" by Laurie David and Kirsten Uhrenholdt. And, though summer has decided to finally peak out from behind the clouds here in the Bay Area as of late, I know for many of you--ok, probably MOST of you--thoughts are turning to fall. The recipe I offer today from David and Uhrenholdt's cookbook just oozes fall. It's warm, it's hearty, and it features apples and, whether you're finally basking in the warmth of the sun or giddily lapping up crisp autumn air, it's sure to be a hit.

Did I mention that it's easy? Because it is. And everyone in my family ate it to boot.

Apple Cider Chicken
with Caramelized Onions and Apples

ingredients

1 1/2 cups apple cider
1/2 teaspoon salt
1 teaspoon chopped fresh rosemary
1 1/2 pounds boneless, skinless organic chicken thighs, trimmed, each piece cut into 2 pieces
1 tablespoon olive oil
2 onions, cut into wedges
3 slices of bacon, chopped
2 tart apples, peel left on, cut into wedges
1 1/2 cups chicken broth
3 tablespoons flour
1/4 cup apple cider vinegar

method (makes 4-6 servings)

In a large bowl, combine the apple cider, salt, rosemary, and chicken. Set aside.
preheat your oven to 350 degrees.
In a large ovenproof nonstick pan, drizzle the olive oil and heat until shimmering. Add the onion wedges and bacon. Saute over medium heat until the onions are wilted and golden. This will take 10-15 minutes. Now add the apples and saute until they start to soften around the edges and get a bit of color as well, about 5 minutes.
Meanwhile, drain the chicken, reserving the apple cider for later. Toss the chicken pieces in the flour.
Remove the apples and onions from the pan. If you need to, add a drizzle of olive oil to the same pan. Over medium heat, lightly brown the chicken. You might have to do this in two batches.
When all the chicken is golden, add the apple cider vinegar and the reserved apple cider. Stir well, add the chicken stock, bring back to a simmer, and then pile the apples and onions on top (this is just vanity--the dish looks better this way).
Stick the pan in the oven for about 10 minutes or until the chicken is no longer pink.

Red Lentil Dhal, for All

Rachel here.

A while ago I posted about "Toddler Meals" and it's glorious effort to beat back the dinner blues. When I wrote about it, though, the idea of making a meal for M that involved much more than breast milk was just that--an idea--and nothing more. My first kid, I had no idea what was in store for us as the year progressed.

"Toddler Meals" has become our kitchen bff. Not only does it offer up tons and tons of simple combinations that are baby-kid friendly (because M is definitely a baby-kid right now...), but it also includes recipes for the whole stinking family to enjoy. Be still my beating heart. The recipes are definitely on the bland side (we are feeding an eleven month old after all...and the book is divided into age categories), but John and I are both more than capable of adding salt and whatnot to our plates once M has noticed that we are, in fact, all eating the same thing.

And so, last week I made the Red Lentil Dhal recipe. It's super easy, which is super wonderful and totally what I'm looking for come 6 o'clock. I doubled the recipe because I wasn't sure if the serving suggestion of 3 meant kids or adults. Doubling it made a ton and enough for leftovers (always welcome), but if you're interested in not stocking your fridge with dahl then just follow the recipe and enjoy a warm, hearty and healthy meal.

Red Lentil Dhal, for All

ingredients
1/2 cup split red lentils
2 cups chicken stock (or water)
1/2 tspn. cumin
1/4 small onion, diced
1/4 mild green chili, diced
1/4 tspn. ginger
1/4 tspn. garlic

method
Peel garlic and ginger. Chop finely. Bring stock/water to a rapid boil in a medium sauce pan. Add lentils, onion, ginger, garlic, chili, and cumin, and reduce heat to a simmer. Cook for about 45 minutes, or until the lentils are completely soft. Serve with couscous or, you know, in a pile on a place mat depending on the age of the eater.

Grilled Cheese (yes, again)

Janet here:

Regular readers may remember that I informed Rachel here that I expected this delectable little goody from the most recent Food Network Magazine on my plate sometime during our week together in California. I am happy to report that we did, indeed, have this most amazing grilled cheese sandwich with my curried butternut squash soup, and that it was as tasty as the picture suggested.

So tasty in fact, that I made it again last night, not even one week after having it the first time so that G could have a taste. This time I served it with potato, leek and bacon soup. The key is getting good bread — I used sourdough each time — and sliced it myself to make sure the slabs were nice and thick.

Rachel here:

Seriously? Grilled cheese, categorically speaking, is one of the good things in life. On sliced bread and with tomato soup, it's an excellent end to a long day or a satisfying lunch when you're in from the cold. The grilled cheese sandwiches that my mom demanded when she visited, though, are almost too good to be true, though. The cheese! The bacon! The bread! The thousand island dressing! My mouth is watering just recalling that dinner. I'm officially going to make vats of her curried butternut squash soup (so, so so so good) and keep the ingredients for this grilled cheese version on hand so that we can have a simple, satisfying, delicious and just a wee bit decadent dinner at the drop of a hat. I'm pretty sure this is something you all should do, too.

A Little Break...

Hey Ma-

I am so totally going to make Pop-pop's candy this year. I loved eating it growing up, ducking out into the cold to grab a piece after dinner (or after breakfast...or after lunch...) from the garage steps where you stashed it for cool and safe keeping. It is beyond delicious and I love the idea of bringing Pop-pop into our kitchen here, surrounding M with the smells that once surrounded him. Cooking really rejects linear temporality in some ways, doesn't it?

But anyway...

What I have to share with you today is something you will never make. It was pretty yummy, though, and so I have to share it. Plus, it's a welcome break from the general heaviness of holiday eating. This steak in teriyaki broth with vegetables dish manages to be both hearty and light at once and left John and me feeling full but not too much so. Plus, this is the first time EVER that I cooked a steak right which, in its own right, merits a mention here on the blog.

Click here for the recipe. It's super easy and I ate leftovers for days, including eating just the broth as a vegetable soup once the steak was gone.

I think, actually, the dish might be good with chicken. Why not, right?

Also, now I have this bounty of oyster sauce that I have NO idea what to do with. Have you ever used it? Any suggestions?

Alright. We're off to dinner with friends now.

XXOO
-R

The Day After Turkey Day Casserole

Hey Rachel

One of the benefits of the cooking marathon that is Thanksgiving is the ton of leftovers. Now I know you're not cooking the whole meal — just that "pretty perfect" pumpkin pie that I'm going to try to make too; I'll let you know how it goes — but someday you will, and then you're going to want to know about this easy casserole for the day after. I adapted it from Rachael Ray's magazine and it's really easy.


Turkey Tortilla Casserole
serves 6

ingredients
2 limes quartered
1 pound turkey breast, cut into strips
1 large onion finely chopped
1 4 ounce can diced jalapeno chiles, liquid reserved
2 14.5 ounce cans fire-roasted diced tomatoes
1/2 pound crushed tortilla chips
about 14 ounces chicken broth
3/4 pound shredded cheese
1 cup sour cream, room temperature

method
Cut the turkey into strips or bite-sized pieces. Squeeze limes over them; add salt to taste.

Heat the oven to 375 degrees. In a large bowl combine the onion, jalapenos with liquid and tomatoes. Add the tortilla chips and turkey and toss well. Transfer it all to agreased 9 X 13 inch baking dish. Pour the broth in. Top with cheese. Bake about 40 minutes until the cheese is golden brown. Serve with sour cream.

Simple Supper: Stir-fry

Rachel here: Stir-fry is such a great easy and healthy dinner. I had a really nice trip to the grocery store the other afternoon with M. She looked around and I told her about the different fruits and vegetables. In the process, I picked up fresh, local and seasonal vegetables to throw in a stir-fry for dinner. I think that that's my favorite thing about a stir-fry. Once I've decided that that's what I'm cooking, I can go to the grocery store completely open to whatever is freshest and from the closest farms and, in doing so, cook both a meal that is healthy for both my family and the planet. The following is what I cooked up for John and myself. We had a little bit of leftovers, so I'd say this meal will serve three.

ingredients
1 large carrot, sliced
1 summer zucchini, halved and sliced
half a medium eggplant, cubed
half a bunch of kale, chopped
2-3 T. fresh ginger, minced
2 T. whole grain mustard
soy sauce
olive oil
kosher salt

method
Heat skillet with olive oil and add eggplant and zucchini. Once they start to soften, add the carrots, ginger, mustard and soy sauce to taste. When the carrots are nearly done add the kale and cook until it wilts. Add salt if needed for flavor and serve with rice or couscous. Yum!

Janet here: The wok I got from my childhood friend, Michele, for my first wedding is with me today, very seasoned and lovely after nearly 30 (!) years of use. I think it's the best way to go for stir fry. Something about the quick cooking is different than with a frying pan, so that's my two cents there. I will also add that I got out of wokking a bit when our children were younger just based on who didn't like what veggies (see post on feeding kids here) but now that we are going to be empty nesters very soon, I anticipate getting to know my wok again much more intimately, and I can't wait.

Meatless Mondays: Easy as (Pizza) Pie

Janet here: When I want to make a fast guilt-free dinner that's nutritious, I make my favorite kind of pizza: broccoli pizza with cheese. I prefer my pizza without red sauce and love making up different concoctions of goodies to put on top. The options are as vast as your imagination. As I've noted before, broccoli is my absolute favorite vegetable; I only allow myself to serve it twice a week so there isn't a family mutiny, but if I lived on my own (and cooked, which is another story), I would eat broccoli all the time.

Anyway this pizza makes use of pre-made pizza dough from the store — I said this was an easy meatless meal, remember? — but if you prefer to make your own, go for it. I have done it, but with pre-made dough (I like Trader Joe's) so ubiquitous these days, I'd rather put my time into something else. Anyway, this meal literally takes minutes, which means your Monday can be meat-free and easy.

Broccoli Pizza
serves 2 with a little left over

Ingredients
2 tablespoons olive oil
1 medium head of broccoli cut up into bite-size pieces
1 medium onion, diced but not too finely
2-3 cloves garlic, minced (or more if you like garlic)
spices: I use everything from red pepper flakes to oregano, basil, salt and pepper, all to taste
3/4 cup crumbled feta
1 cup grated parmesan
1/2 cup grated sharp cheddar

Method
Let the dough sit out for 20 minutes to reach room temperature. While that's happening, saute the onions until they are translucent, about 5 minutes or so. Add the garlic. Saute for 1 minutes. Add the broccoli and seasonings. Saute, stirring occasionally, until the broccoli is just cooked (I like my veggies crunchy and remember you will be baking this so it will be cooked further). Put aside.

Heat the oven to 425 degrees. Roll out the pizza dough on a floured surface to roughly a 12-inch diameter. Place the dough onto your sprayed cookie sheet or pizza stone. Add the broccoli saute. Top with the cheeses. Bake for about 10 minutes, depending on how crisp you like your pizza crust.

Casseroles, Anyone?

Janet here: As a working and cooking mother, I am a big casserole fan. Not only is it easy to pull together a dinner quickly, but the possibilities are really endless for combinations. Seriously, all you need are the pasta of your choice, a sauce of some kind (whether it's cheese based or not), and the goodies you want to put together plus spices. And you can make it all ahead and just plop it in the oven when you crawl through the door at the end of the work day.

Casseroles can also be a great way to hide certain ingredients that you might be trying to get past certain children who shall remain nameless. While parenting magazines always suggest ploys like cutting the food into shapes like clown faces, etc as a way to get a picky eater to eat, that never worked for me. I had to be a lot more devious...not that I was particularly successful. My middle son, G, basically lived on cans of Dinty Moore for about five years while the rest of my family ate real food. I took solace in the idea that those cans contained at least a version of something that once resembled a vegetable.

But I digress. Here's my variation on tuna casserole. I hate mushrooms so you won't find one anywhere near this, although you should feel free to add if you wish. What combinations do you like to put together for casseroles? Dish it up. We all want to know.

Tuna Casserole
serves 6 or more

Ingredients
3/4 pound pasta--I use whatever I want but penne is particularly good
1 tablespoon canola oil
1 small onion, chopped
1 large stalk celery, finely diced
1/4 cup all purpose flour
3 cups low fat milk
1 cup low-sodium chicken broth or vegetable broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 6-ounce cans tuna in water, drained
1 10-ounce box frozen peas
1 10-ounce box frozen chopped broccoli
1/3 cup bread crumbs
3 tablespoons freshly grated Parmesan cheese

Method

Heat the oven to 350 degrees. In a large pot of boiling, salted water, add the pasta and cook until al dente. Drain

While the pasta is cooking, heat the oil and add the onions and celery. Saute until the onion is translucent, about five minutes or so. Add the flour and stir until the vegetables are well covered. Pour in the milk and broth stir over a low heat until the sauce thickens. Take it off the stove.

Mix the pasta, tuna, peas, broccoli and sauce in a large bowl. Pour into a casserole dish. Spread the bread crumbs and Parmesan cheese on top. Bake for about 35 minutes until the top is brown and the whole delicious concoction is bubbling slightly. Add some salad and French bread, and you are good to go.

Rachel here: I have never made a casserole. Seriously, not once. I'm not really sure why, although I suppose the fact that I don't own a casserole dish probably has something to do with this fact. Casseroles seem so warm and hearty, though, and so classically domestic that I guess I'm going to have to acquire the appropriate cookware and remedy this oversight in my cooking repertoire. Plus, with a kid on the horizon, I'm imagining easy dinners are about to become even more appealing than they currently are (and trust me, with John and I both on the move most of the time, easy dinners are already pretty darn appealing). And so, though I know my mom already said this, what do you put in your casserole? Whoever presents the most alluring combination will provide the recipe for my very first casserole, complete with a shout-out on the blog and everything...once I buy the freaking casserole dish, that is.

Pulling Our Weight: Pork and Chicken

Rachel here: Had John and I not already decided to make this little union of ours official under the eyes of the law before I first developed this recipe, I would be completely convinced that he married me for this meal. I imagine that when I am having one of my more, shall we say, difficult days that John thinks of this meal and it helps him get through my raging, take-no-prisoners, psychotic pregnant hormones. I was proud of it the first time I made it because I developed the whole thing myself (a personal first, I think). Then, when I put it on the dinner table and John began to dig in, I became exceedingly proud as he looked up at me between mouthfuls and said, "You really do love me, after all. This is the first time you've really fed me right." Of course, this is an exaggerated statement (John is nothing if not an appreciative partner); however, the sentiment that I had really hit the nail on the head made me beam. Like, my face hurt. It was awesome.

Anyway, since that fateful evening when I finally did right by my man I haven't made this recipe a second time (the accompanying sides, which I will post about later in the week, feature a lot of bacon...enough that neither of us would feel good eating this with regularity and enough that eating it is incredibly satisfying). This go around I did a few things differently (I made more pork for one thing since we were supposed to have company for dinner, though illness intervened in that plan, and I also used ham hock instead of bacon for the sides) and I feel like the recipe worked just as well. Anyway, give it a try and let me know what you think.

Falling Off the Bone Pork
feeds 2 to 4 depending on how many chops you use

Ingredients
2-5 pork chops (depending on size and how many people you're looking to feed)
1-2 large white or yellow onions, sliced (more onion for more pork)
1+ cup of apricot jam (to your taste)
3 c. dark and hoppy beer (I used Rogue's Mocha Porter)
2 T. white wine vinegar
garlic powder
chili powder
salt and pepper
olive oil

Method
Season your pork chops in olive oil, garlic powder, chili powder and salt and pepper. Place them in the biggest pan you have over medium-high heat, browning both sides (approximately 4 minutes per side). Place the sliced onion on top of the chops. Combine 3 cups of beer with your cup of apricot jam to taste and pour into pan. Add white wine vinegar (if your beer doesn't have much bite to it, you might want to add more vinegar). Bring to a simmer and reduce heat to medium-low. Cover and cook for at least 2 hours, until the meat falls off the bone (if you're not sure if the meat is falling off the bone, it isn't...this is one of those awesomely obvious moments in cooking).

Tune in Wednesday and Friday to learn about the rest of what I do for this meal (including cornbread, which isn't pictured below)...


Janet here: Or if pork isn't your fancy (it may be "the other white meat" but it isn't according to my food lexicon so I don't "do" pork) instead try this barbecue pulled chicken.



I had never made this before and, frankly, I think I missed out on a couple of decades of serving dinner to some picky kids who would have loved this. Oh well, maybe I can win points with grandchildren or lure my nearly-adult children back for a dinner if this is on the menu.

I got this recipe from my new favorite chef, Ellie Krieger (I'll be back, Ina!) whose recipes I clearly will be copying for quite a while since I have two of her cookbooks (see post on her muffins from So Easy, which are great!) and have yet to make a bad recipe. This recipe is perfect when you have had a rough day at work or with the kids and want something really easy. Unlike Rachel's pulled pork, which seems pretty labor intensive to me, this recipe relies on picking up a rotisserie chicken! Love that! The sauce is made from scratch, though, so this completely counts as a home-cooked meal, again referring to that personal food lexicon. Click here and enjoy!