I eat much peanut butter almost every morning. On oatmeal days, at least two tablespoons are swirled into my bowl, and sometimes more.
Unfortunately, this means that it’s a rare occasion that peanut butter gets incorporated into other meals. But those occasions are always cherished.
There are plenty of reasons to add peanut butter to lunch and dinner.
One of my favorite savory forums for the ingredient is a gingery, garlicky peanut sauce. If you have a food processor, its assembly is almost as easy as spooning peanut butter onto a banana.
Once you make the sauce, you’ll find that the remainder of this recipe is even simpler. If you’re looking for more, add some steamed edamame or tofu sautéed in soy sauce.
Topping choices can also get creative. Scallions, chopped peanuts or cashews, extra cilantro, and a squeeze of lime are all favorites. And I do love a squeeze of Sriracha, too.
When I buy a plantain, most often it gets thrown in the oven, baked until creamy, and drizzled with peanut butter and honey.
But I love pairing its sweetness with with savory elements, too.
Here, it compliments Cuban-inspired black beans, seasoned with cumin, a dash of spice, and some sautéed peppers and onions.
Lime and cilantro give a fresh finish, while toasted coconut flakes add some crunch.
Serve over brown rice or get creative with the grain of your choice.
Don’t let the layers scare: Crafting enchiladas needn’t be more complicated than pulling together a solid taco night.
The sauce is perhaps the most critical component. And while you could go the store-bought route, it’s easy to make a simple version at home. All you need are some spices and a can of tomatoes.
I used tomato paste to thicken mine. It’s not traditional, but it worked well while keeping the recipe light.
I also made this vegan. Again, not traditional, but it was every bit as cheesy and delicious as I wanted it to be — all in one casserole pot that makes lunch the next day easy.
- For the Enchiladas:
- 2 Tbsp. olive oil
- 1 onion, diced
- 1 med. bell pepper, diced
- 3 cloves garlic, diced
- 2 chili peppers, minced
- 1 (15 oz.) can black beans, drained (I used Whole Food's spicy black beans)
- 1 cup corn
- 2 cups frozen spinach
- 2-3 scallions, diced, optional
- 9-10 (6-inch) corn tortillas, cut in half
- Salt, to season
- 1 bag shredded Daiya cheese (I used Pepper Jack)
- 1/3 cup cilantro, chopped
- For the Enchilada Sauce:
- 2 Tbsp. olive oil
- 1 1/2 cups diced tomatoes
- 1/4 cup tomato paste
- 3/4 tsp. salt
- 1 1/2 cups water
- 1 1/2 Tbsp. chili powder
- 1 tsp garlic powder
- 1/2 tsp. cumin
- 1/4 tsp. oregano
- 1/4 tsp. cayenne pepper
- Start the sauce first by heating oil in a medium pot over medium heat. Once oil is hot, add all remaining sauce ingredients, and whisk until combined. Simmer for 8-10 minutes, or until mixture just starts to thicken. Remove from heat and let sit while you assemble the enchiladas.
- For the enchiladas, heat olive oil over medium-high in a saute pan. Add onion and pell pepper, and saute for 3-5 minutes. Stir in garlic and chili peppers, and saute for another 3-5 minutes, or until onions are translucent.
- Stir in corn, and frozen spinach. Cook for 3 minutes, and then remove from heat. Stir in scallions.
- Preheat oven to 350F.
- In a 9x9 inch casserole dish, spread 1/2 cup of the enchilada sauce on the bottom of the dish. Arrange three (six halves) tortillas in a single layer in the pan, followed by 1/3 of the vegetable mixture, and 1/3 of the can of beans. Spread another 1/2 cup of the sauce over the vegetables, and then top with 1/2 cup cheese.
- Repeat these layers two more times, excluding the cheese, and pouring all remaining sauce on the top layer. Bake for 35 minutes. Remove from oven and sprinkle remaining cheese, or amount of cheese you desire, on the top. Return casserole dish to the oven and bake another 10-12 minutes, or until cheese is melted and edges are bubbly.
- Let sit for 10-15 minutes before serving. Then slice, and top with chopped cilantro.
Hey there blog fam. It’s been awhile.
I’m unsure how nearly an entire year has gone by without a single new recipe post, but I assure you that my kitchen has remained equally as active as I’ve been over these past few months. A lot of impromptu meals have replaced calculated ones, but cooking is still happening daily. I’m hoping to start livening up this blog again as we move into winter.
Someone hold me to that.
First up is this vegetable-loaded soup, perhaps inspired by a little too much holiday feasting. If you’re like me, and turn into a cookie monster whenever sweets are in sight, you may need this just as much as I do.
One of my favorite fellow Philly food blogger friends, Emily, recently made a big move to New York.
I’ve been missing dinner dates with her ever since.
After numerous failed attempts to plan a “Skype cooking session” together, the chance finally presented itself for me to head up and see Emily’s new place and get back into the kitchen with her.
We immediately got to scheming up dinner plans — soup for the first snowy night of the year! — and Emily kickstarted the blender to create some homemade almond milk for the next morning’s breakfast.
As two food bloggers, of course we also set out to create a new recipe for y’all, and this Italian-inspired white bean dish over quinoa is what we settled upon.
The salty combination of olives and sun-dried tomatoes is one I could eat on the regular, and for me, acts as the centerpiece of this meal.
A generous helping of kale gets added to the mix as does a splash of acidity from some lemon and a punch of garlic, all together working to take white beans to the next level.
We loved this meal because it’s so full of flavor (shout out to the toasted pine nuts, too!) but also incredibly healthy — a welcoming addition to a holiday season full of richness and decadent treats.
We used quinoa as the base for this dish, but feel free to play around and get creative with the grain!