Pasta with the Pine Nuts

Today, I’m sharing with you one of the recipes I grew up on.

Pasta with the Pine Nuts | spachethespatula.com #recipeThis is one of those dishes that everyone loves. It’s one that my sisters and I would beg for as kids. I’m not even joking; it elicited a chorus of “pasta with the pine nuts, pasta with the pine nuts, pasta with the pine nuts!” on more than one occasion. That’s what we’ve always called it. I’m not sure why (maybe because the crunchy, toasted pine nuts are the best part?), but I feel like “Pesto Pasta” better describes what it is… Nonetheless, “Pasta with the Pine Nuts” is what it will affectionately always be called in my house.

It’s funny actually, but when I group texted my family to make sure I was remembering the (very simple) recipe correctly, it was met with “YUM” and “I want some!” all around—it really is that good.

Pasta with the Pine Nuts | spachethespatula.com #recipe Pasta with the Pine Nuts | spachethespatula.com #recipeIt’s so easy, too. At home, we used to use pre-made pesto from the refrigerated section of the grocery store. I used homemade here since I had some on hand, but know that it’s delicious either way.

This dish is adaptable, too. I’m just presenting it to you how my family most often enjoyed it. The only things that you absolutely can’t forget would be the pesto and pine nuts. The sun-dried tomatoes can be substituted with fresh, or go ahead and leave them out all together. If you don’t care for olives, don’t include them (my family just loves them). I probably wouldn’t substitute for any other kind of olive either (no kalamata or green), as I feel like the flavors would be too strong. Add some chicken or shrimp if you want more protein. It’s all about what you like. We prefer using thinner cappellini noodles for this, but you could get away with spaghetti or linguini as well.

Oh, and by the way, this is good, warm, cold, and everything in between ;)

Pasta with the Pine Nuts | spachethespatula.com #recipe Pasta with the Pine Nuts | spachethespatula.com #recipe

Pasta with the Pine Nuts

Yield: 4 servings

Ingredients

  • 8 oz cappellini pasta
  • 3 oz thinly sliced prosciutto
  • 1.5 oz sun-dried tomatoes, sliced
  • 1/3 cup pine nuts
  • 1/3 cup sliced black olives
  • 2/3 cup pesto
  • freshly-grated parmesan, to serve

Instructions

  1. Boil the pasta according to the package directions, then drain and place in a large bowl.
  2. In a small sauté pan, toast the pine nuts until golden-brown; set aside.
  3. In the same pan, crisp up the prosciutto over medium-high heat. Drain on a paper-towel lined plate.
  4. Add all of the ingredients to the bowl of pasta, and toss to coat.
  5. Serve with freshly-grated parmesan cheese.
http://www.spachethespatula.com/pasta-with-the-pine-nuts/

Pasta with the Pine Nuts | spachethespatula.com #recipe

 

Thai Red Curry with Salmon and Bamboo Shoots

Just when you though I was done with all the Thai recipes…

Thai Red Curry with Salmon and Bamboo Shoots | spachethespatula.com #recipeYep, the Thai food obsession is still going strong over here! Curry is quite possibly my favorite type of Thai food, and Red Curries and Penang Curries are my favorite types of curry. I usually order my curries with chicken or duck, but I decided to try something a bit out of the ordinary and make this one with salmon—excellent choice on my part.

I’m not entirely sure how authentic a choice salmon is in Thai curries, but the rest of it is pretty dean authentic. I made the red curry paste from scratch which was relatively easy, but requires quite a few ingredients. Oh, and let me just tell you, shrimp paste is certainly among the worst smells I’ve come across in this world. I repackaged it in TWO Ziploc baggies, and I can still smell it in my pantry! On the other hand, Rook was freaking out over the smell…in the complete opposite fashion. While it was out, he was glued to my side. He kept trying to sit like he does for treats. He’s strange.

But annnnnnyyyways, despite the fact that shrimp paste on its own smells like death, it’s amazing in the curry and totally necessary. It’s totally the same for the fish sauce—weird on its own, but creates something magical when paired with other ingredients!

Thai Red Curry with Salmon and Bamboo Shoots | spachethespatula.com #recipeI loved how this turned out. It’s just like the curry I order when I go to my favorite Thai place. It’s creamy, spicy, and absolutely bursting with flavor. Rice is a total must to soak up all the wonderful sauce.

You absolutely don’t have to stick with salmon in this dish (though it’s really freakin’ tasty); try chicken, tofu, duck, or a white fish! You can also throw in whatever veggies you want. The important part here is the sauce. And, while it totally won’t have the same depth of flavor, you can even use store-bout red curry paste if you don’t feel like making your own.

Thai Red Curry with Salmon and Bamboo Shoots | spachethespatula.com #recipe Thai Red Curry with Salmon and Bamboo Shoots | spachethespatula.com #recipe

Thai Red Curry with Salmon and Bamboo Shoots

Yield: 4 servings

Thai Red Curry with Salmon and Bamboo Shoots

Ingredients

    for the red curry paste (khreuang kaeng phet):
  • 3 or 4 dried long red chilies, seeded and stems removed
  • 1 tsp coriander seeds
  • 7 fresh Thai chilies, seeded and stems removed
  • 3 fresno chilies or red jalapeños (not pictured)
  • 2 lemongrass stalks, white and light green portion only
  • 1-inch piece of galangal, peeled (if you can't find galangal, just use fresh ginger)
  • 5 kaffir lime leaves
  • 5 garlic cloves
  • 2-3 shallots
  • 1/3 to 1/2 cup cilantro stems
  • 2 tsp shrimp paste
  • for the red curry with salmon and bamboo shoots:
  • 1/4 cup coconut cream
  • 2 and 1/2 tbsp Red Curry Paste
  • 13.5 oz. can (1 and 3/4 cups) coconut milk
  • 2 tbsp palm sugar (you could substitute brown sugar)
  • 3 tbsp fish sauce
  • 11-12 oz. salmon fillets cut into bite-sized pieces
  • 10 oz. can of bamboo shoots, drained
  • 1 and 1/2 oz. galangal, grated (you can use ginger if you can't find galangal)
  • 5 kaffir lime leaves, torn into pieces
  • 1 tbsp Thai Basil leaves, chiffonaded
  • 1 fresno chili or red jalapeño, sliced (optional)

Instructions

    for the red curry paste:
  1. Place the dried chilies in a small bowl of warm water for 1 to 2 minutes until softened; drain.
  2. In a small sauté pan, dry roast the coriander seeds for a couple minutes until fragrant. Grind them up in a spice grinder, high-powered blender, or mortar and pestle.
  3. Place all of the ingredients in the bowl of a food processor and process until a paste forms.
  4. You can store extra curry paste in the fridge for 2 weeks, or the freezer for a few months.
  5. for the red curry with salmon and bamboo shoots:
  6. Heat the coconut cream in a wok over medium heat for 5 minutes. Add in the curry paste and stir to combine. Cook for a couple more minutes.
  7. Add in the coconut milk, sugar, and fish sauce and cook for 3-4 minutes.
  8. Add in the salmon and bamboo shoots and simmer for about 6 minutes until the fish is cooked through.
  9. Stir in the galangal and kaffir lime leaves and serve with rice. Sprinkle with the Thai basil, and the chili, if desired.

Notes

recipes adapted from The Food of Thailand

http://www.spachethespatula.com/thai-red-curry-with-salmon-and-bamboo-shoots/

Thai Red Curry with Salmon and Bamboo Shoots | spachethespatula.com #recipe

You should try this next and not judge how terrible the photo from 4 1/2 years ago is because the recipe is delicious, I promise!:

Japanese Curry

Japanese Curry

Slow-Cooker Teriyaki Chicken

I’m kind of obsessed with teriyaki…teriyaki chicken…teriyaki salmon…teriyaki tofu…I love it all.

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipeI make it with some frequency so it’s a bit shocking that it hasn’t turned up on the blog, yet. But, it wasn’t until this week that I thought to try cooking it in my slow-cooker! You see, I’m very picky about slow-cooker recipes. I’ve tried dozens, but I find that 90% turn out boring and bland. The flavors get muddled after cooking for so long, or something. This recipe, however, is neither boring, nor bland!

Shockingly, it totally worked in the slow-cooker! It’s tangy and sweet, and really freakin’ tasty over some short grain rice seasoned with a little rice vinegar.

The trouble with slow-cooker food is that it all turns kinda brown and boring looking, but I assure you that there is nothing boring about this chicken :)

Oh! Also, this recipe takes a much shorter amount of time than most slow-cooker recipes (only about 2-3 hours on low), so keep that in mind; don’t start it in the morning and think you can leave it all day. You’ll be left with overcooked chicken!

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipe Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipe

Slow-Cooker Teriyaki Chicken

Slow-Cooker Teriyaki Chicken

Ingredients

  • 5 tbsp low-sodium soy sauce
  • 4 tbsp dry sherry (or sake)
  • 2 tbsp mirin (Japanese rice cooking wine)
  • 1 tbsp rice vinegar
  • 3 tbsp honey
  • 1 tsp gochujang (or any chili paste you have, sriracha would be great)
  • 1 tsp peanut oil
  • 2 garlic cloves, sliced
  • 1/2 cup chopped red onion
  • 2 boneless, skinless chicken breasts, cut into bite-sized chunks
  • 2 tsp cornstarch
  • 1 to 2 tbsp chopped chives

Instructions

  1. Add all of the ingredients, through the red onion, to the slow-cooker and whisk to combine.
  2. Add in the chicken chunks and stir to coat.
  3. Set the slow-cooker to low and cook for 2 to 3 hours.
  4. With a slotted spoon, remove the chicken from the slow cooker and place in a bowl. Cover with tin foil.
  5. Turn the slow-cooker to high and whisk in the cornstarch. Cook, stirring for about 10-15 minutes. Add the chicken back in and stir to coat. Allow to cool for 10 minutes until slightly thickened.
  6. Serve over rice, sprinkled with chives.
http://www.spachethespatula.com/slow-cooker-teriyaki-chicken/

Slow-Cooker Teriyaki Chicken | spachethespatula.com #recipeDo you have a favorite slow-cooker recipe? Please share it with me in the comments below!

Bison Steaks with Thyme-Marsala Sauce

Have you ever tried bison?

Bison Steaks with Thyme-Marsala Sauce | spachethespatula.com #recipeYou may have seen it labeled “buffalo,” but that’s actually a misnomer. The buffalos that inhabit North America aren’t buffalo at all; they’re bison. Boom! Hitting you with cool nature facts on a food blog. That’s just how I roll.

But anyway, bison tastes a lot like beef, except it’s much leaner. You get all the beefy taste, with less fat! If you have had bison, chances are you’ve had ground bison which is totally delicious, but I urge you to try a nice bison steak. For this recipe, I used inner top round steaks.

Bison Steaks with Thyme-Marsala Sauce | spachethespatula.com #recipe Bison Steaks with Thyme-Marsala Sauce | spachethespatula.com #recipeYou want to cook a bison steak exactly like a beef steak—sear both sides and let it rest. They key to tenderness is to cut your bites against the grain. Trust me, it makes all the difference.

Let’s talk about the sauce. It’s freakin’ amazing (and simple to make). It’s slightly sweet, rich, and herby, and I want to put it on everything—beef, chicken, a shoe? All of the above. If you wanted to change it up a bit, maybe try swapping the thyme for rosemary. Mushrooms would be an excellent addition. The key to why this sauce is so good is all of the browed bits stuck on the pan after the meat is cooked. It is what adds the depth and body, and what makes it so darn addictive.

Bison Steaks with Thyme-Marsala Sauce | spachethespatula.com #recipe Bison Steaks with Thyme-Marsala Sauce | spachethespatula.com #recipe

Bison Steaks with Thyme-Marsala Sauce

Yield: 2 servings

Bison Steaks with Thyme-Marsala Sauce

Ingredients

  • 2 bison steak (inner top round), whatever size you desire
  • kosher salt & freshly-cracked pepper
  • 1 tbsp olive oil
  • for the pan sauce:
  • 1/4 cup red onion, finely diced
  • 1 garlic clove, thinly sliced
  • 1/2 cup marsala wine
  • 1/2 cup chicken stock
  • 1 tbsp butter
  • drippings from the meat
  • 1 1/2 tsp thyme

Instructions

  1. Take the steaks out of the fridge about 30 minutes before you plan to prepare them. Pat dry with a paper towel and season both sides with salt and pepper.
  2. When ready to cook, heat a cast-iron skillet over high heat. Add in the olive oil and heat for about 20 seconds. Lay the steaks in the pan and sear on the first side for 3-4 minutes, before flipping and doing the same thing on the other side.
  3. Remove the steaks and place on a plate. Cover with foil and allow to rest for 10 minutes.
  4. Meanwhile, reheat the pan that the steaks were cooked in over medium-high heat. Add in the red onion and garlic and sauté for a couple minutes until browned.
  5. Add in the wine and chicken stock and scrape up all of the browned bits at the bottom of the pan.
  6. Cook until reduced to a glaze. Add in the butter and stir.
  7. See all of this juice that has accumulated since the steaks have been resting? Add that in, too, along with the thyme.
  8. To serve, spoon the sauce over the top of the steaks.
http://www.spachethespatula.com/bison-steaks-with-thyme-marsala-sauce/

Bison Steaks with Thyme-Marsala Sauce | spachethespatula.com #recipe Bison Steaks with Thyme-Marsala Sauce | spachethespatula.com #recipe Bison Steaks with Thyme-Marsala Sauce | spachethespatula.com #recipeHave you ever tried bison? What’s your favorite recipe for it?

Pumpkin Mac & Cheese with Bacon

Yes, I’m still squeezing in pumpkin recipes.

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipeIt’s okay, it’s only the fourth this year ( I may have a problem). But this one is so awesome. I think I might say that every time. #SorryNotSorry. Yes, I just hash-tagged in a post.

Pumpkin + Bacon + Mac & Cheese = ooey-gooey, smokey awesomeness!

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipe Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipeI really like the combination of cheeses in this because each one imparts a unique flavor. The mild cheddar adds a familiar mac & cheese creaminess, the extra sharp white cheddar adds a delicious tang, and the smoked gouda adds a unique smokiness that pairs beautifully with the bacon.

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipe Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipeIf you’re not a huge pumpkin fan (WEIRD), do not fret. The pumpkin is not super noticeable in the dish. As I was making it, my little brother turned his nose up at the mere thought of pumpkin mixed into one of his favorite foods—macaroni and cheese; but, he thoroughly enjoyed his portion!

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipe

Pumpkin Mac & Cheese with Bacon

Yield: 5 servings

Pumpkin Mac & Cheese with Bacon

Ingredients

  • 4 slices bacon
  • 1 lb fusilli pasta
  • 1 cup pumpkin puree
  • 2 cups milk
  • heaping ¼ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 tbsp lemon juice
  • 2 ounces mild cheddar, shredded
  • 2 ounces sharp white cheddar, shredded
  • 2 ounces smoked gouda, shredded
  • 1 tbsp butter
  • 3 tbsp flour
  • 1 tbsp chopped fresh sage
  • for the topping:
  • 1/3 cup panko bread crumbs
  • 1 tbsp butter, melted
  • 1 tbsp chopped fresh sage

Instructions

  1. In a medium saucepan, combine the milk, pumpkin cinnamon, and nutmeg. Simmer for 20 minutes, and then turn off the heat.
  2. Put the cheeses in a medium bowl and toss with the lemon juice.
  3. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
  4. Meanwhile, cook the bacon in a large sauté pan until crisp. Place on a paper towel-lined plate to drain, then crumble and set aside.
  5. Reserve 2 tablespoons of the bacon grease in the pan. Add 1 tablespoon of butter to the grease and heat over medium heat. Sprinkle the flour over the grease and whisk to incorporate. Cook for a couple minutes, stirring until golden-brown and thick (to make a roux).
  6. Whisk in the pumpkin/milk mixture and allow to simmer until thickened, about 3 to 4 minutes, to make a béchamel sauce. Stir in the cheese until melted. Stir 1 tablespoon of the sage into the mixture, and season with salt and pepper. Gently stir in the cooked pasta and 1/2 of the crumbled bacon.
  7. Pour the pasta mixture into an oven safe baking dish.
  8. In a small bowl, combine the panko, butter, and 1 tablespoon sage. Pour overt the pasta in the baking dish. Broil until the breadcrumbs are golden brown, 3-5 minutes. Sprinkle with the remainder of the crumbled bacon and serve.

Notes

recipe adapted from here

http://www.spachethespatula.com/pumpkin-mac-cheese-with-bacon/

Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipe Pumpkin Mac & Cheese with Bacon | spachethespatula.com #recipeWhat’s your favorite Mac & Cheese variation?

Chanterelle Hand Pies

Now that you’ve had a few days to recover from Thanksgiving, and your leftovers have probably run their course, I’m here to present you with more food! After all, that’s what I do best :D

Chanterelle Hand Pies Recipe (by Spache the Spatula)I’m sort of, kind of, totally obsessed with hand pies. A flaky, tender, stuffed pie that is portable and handheld?! I’ll take 5. I’m especially enchanted by savory pies. The idea that something encased in pastry can be acceptably eaten as a meal is just the bee’s knees. Do you agree?

I’ve actually posted a hand pie recipe on this blog before. You may or may not recall these Chicken Hand Pies I made a couple of years ago. They were ridiculously tasty and incredibly adorable but, because I made the dough from scratch, they took a bit of time to come together. These pies, however, use pre-made puff pastry. How easy is that? Additionally, the filling has few ingredients, and comes together really quickly.

Chanterelle Hand Pies Recipe (by Spache the Spatula)Chanterelle Hand Pies Recipe (by Spache the Spatula)Let’s talk about that filling for a second. What’s so special about chanterelles? Why are they so unlike any other mushroom?  It’s their unique flavor. They are earthy, like most mushrooms, but they also have sweet, fruity notes. You can bring out the best of these mushrooms by cooking them in some sort of fat. Here we use both butter and cream, and pair them with a little bacon so that they truly shine.

Chanterelle Hand Pies Recipe (by Spache the Spatula)There is nothing better than biting into a tender and flakey crust that’s filled with a sumptuous filling. This filling may be better than most, though, with maple-y bacon bits, nutty gruyere cheese, and creamy, sautéed chanterelles. These hand pies make a perfect autumn supper served with a piping hot bowl of soup.

Chanterelle Hand Pies Recipe (by Spache the Spatula)I’d like to go ahead and apologize for the process photos below. You see, lately I’ve been taking a lot of the photos myself, and I didn’t realize until most of the way through that the exposure was far, far too low. This is why Mikey usually takes the photos since he actually knows what he’s doing :X. I still included them because I thought it’d be nice to (kind of) see what I did.

 

Chanterelle Hand Pies

Yield: 8 pies

Chanterelle Hand Pies

Ingredients

  • 1 ½ tbsp unsalted butter
  • 5-7 oz. chanterelles
  • 2 cloves garlic
  • ¼ cup white wine
  • 1/3 cup cream
  • 1-2 tsp fresh thyme
  • pinch of allspice
  • salt and pepper
  • 2 slices thick-cut maple bacon, cooked and crumbled
  • 3 oz. gruyere
  • 1 package puff pastry dough (2 sheets at about 1 lb), thawed
  • egg wash
  • 1 egg yolk
  • 1/3 cup cream

Instructions

    for the filling:
  1. Melt the butter in a sauté pan over medium-high heat. Add in the chanterelles and cook, stirring often, for about 5 minutes, until tender. Add in the garlic and cook for a couple more minutes.
  2. Add in the wine and scrape up any browned bits on the bottom of the pan. Bring to a boil and cook until liquid is cooked away.
  3. Reduce heat to medium and stir in the cream, thyme, and allspice. Simmer until liquid reduces by half. Season to taste with salt and pepper.
  4. Allow filling to cool (you can cover and refrigerate the filling for 2-3 hours).
  5. to assemble:
  6. Preheat oven to 425 degrees. Line a couple baking sheets with silicone baking mats and set aside.
  7. Roll each sheet of pastry out just a bit. Cut each sheet into 4 equal pieces (I made 4 squares that I folded into triangles, and 4 that I folded into squares).
  8. Place a spoonful of chanterelle filling into a bit offset of the middle of each pastry piece. Top with a sprinkle of bacon and a sprinkle of cheese. Fold one half of the dough over and seal. Press the edges with the tines of a fork. Place the hand pies on the prepared baking sheets.
  9. Whisk together the egg yolk and cream and brush onto the tops of each pie. Slice 3 vents into the top of each.
  10. Bake for about 20 minutes, until golden and baked through. Serve warm. You can reheat cold refrigerated, cooked pies at 350 degrees for 12-18 minutes.

Notes

recipe slightly adapted from here

http://www.spachethespatula.com/chanterelle-hand-pies/

Chanterelle Hand Pies Recipe (by Spache the Spatula)

Chanterelle Hand Pies Recipe (by Spache the Spatula)Do you ever eat savory pies? What’s your favorite kind? I’d love to add more options to my repertoire!

Thai Chicken Enchiladas

Thai Chicken EnchiladasI did something crazy this weekend—I completed the Seattle ToughMudder with Mikey and his mom, Amy. It was 11.5 miles of ridiculously muddy obstacles such as monkey bars, army crawls under barbed wire and electrical shock wires, series of tall walls, crazy high jumps into mud, and more. Did I mention that it was muddy?

ToughMudderSo, that was on Saturday, and I am still feeling the effects of it. Suffice to say, moving, in general, has been rather trying this week. And, somehow, my sore body has hindered my ability to put this recipe up sooner! You see, I’ve been talking about this recipe to family and friends a lot lately—about how freaking tasty it is, and how it’s “going up soon.” I apologize to anyone I’ve inadvertently teased with this recipe. It’s up! It’s up!

People who know me know that I have a slight obsession with both Mexican food, and Southeast Asian food. I could probably live off of one or the other for the rest of my life. So, combine the two in a beautiful fusion and you’ve totally stolen my heart!

Thai Chicken EnchiladasI love these enchiladas because they are tangy, creamy, sweet, slightly spicy, and a whole lot of delicious.If you would have told me that cheese-less enchiladas could be the best enchiladas, I would have told you that you were crazy, and yet, the absence of cheese isn’t even noticed in these babies.

This recipe makes A LOT. I am not joking. You will be able to easily make a dozen enchiladas and also have some leftover filling. This, however, is a very good thing because these are addictive and you will want them around. They also freeze super well. I usually bake one dish up right away, and stick one dish of them in the freezer covered in plastic wrap and tin foil to thaw and bake whenever I desire. Any extra filling is delicious over some rice or on top of a baked sweet potato.

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Yield: 6 to 12 servings

Thai Chicken Enchiladas

Ingredients

    for the chicken
  • 6 boneless, skinless chicken breasts
  • 2 garlic cloves, minced
  • 1-2 tbsp olive oil salt and freshly-cracked pepper
  • for the filling
  • 1 tbsp peanut oil
  • 2 bell peppers, chopped
  • 1 large carrot, shredded
  • 1 lb. cole slaw mix (cabbage and carrots)
  • 1 large sweet onion, chopped
  • 8 garlic cloves, minced
  • 1 serrano pepper, thinly sliced
  • 2 tsp minced fresh ginger
  • 1 bunch green onions, sliced
  • 1/2 cup chopped cilantro
  • 2/3 cup chopped roasted, salted peanuts
  • 2/3 cup sweet chili sauce (I use Grama’s Sweet Chili Sauce from Whole Foods)
  • 1 1/2 cups lite coconut milk
  • zest of 1 lime
  • salt and pepper
  • for the sauce
  • 1 3/4 cup lite coconut milk
  • 3/4 cup sweet chili sauce
  • to assemble
  • a dozen or so flour tortillas
  • additional chopped cilantro
  • additional chopped peanuts
  • additional chopped green onions
  • lime wedges/slices

Instructions

    for the chicken
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the garlic, olive oil, salt, and pepper. Rub the mixture all over the chicken breasts and place in a large baking dish.
  3. Bake for 35-40 minutes, until cooked through.
  4. Allow to slightly cool before pulling the chicken with two forks. Place chicken meat in a large bowl.
  5. for enchiladas
  6. In a large skillet, heat the peanut oil over medium-high heat. Add in the filling ingredients through the green onions. Add in a pinch of salt and pepper. Cook, stirring, for 10-15 minutes until vegetables are soft.
  7. Pour the vegetable into the bowl with the chicken. Add in the remainder of the filling ingredients and stir. Season, to tast, with salt and pepper.
  8. In a measuring cup, stir together the sauce ingredients; set aside.
  9. Preheat oven to 350 degrees. Spray a couple baking dishes with nonstick spray (I used a 9″x13″ and a 8″x8″ and had a few cups of leftover filling).
  10. Pour enough of the sauce into the dishes to coat the bottom. Spoon a few spoonfuls of filling into the center of a tortilla and wrap up. Place in dish open-side down. Repeat until dish is full of enchiladas. Pour the remaining sauce over the enchiladas.
  11. Bake for 25-35 minutes, until bubbly and hot. Spoon the sauce that has pooled around the sides over the enchiladas. Garnish with cilantro, peanuts, green onions, and limes slices or wedges. Serve!

Notes

recipe adapted from here

http://www.spachethespatula.com/thai-chicken-enchiladas/

Thai Chicken Enchiladas

Butternut-Kale Lasagna

10043587134_2cf0f30a0b_bI cannot believe that it’s October, already! Fall has arrived full force here in the Pacific Northwest. I swear, the first official day of Fall it was suddenly 50 degrees and blustery outside… when it had been a record breaking 90 like 2 weeks prior. The weather here makes no sense. But, I really couldn’t be more pleased to welcome the sweater season. As much as I love Summer, Fall has cozy blankets, warm fireplaces, football, and my two very favorite things: pumpkin and chai. (There certainly is no shortage of pumpkin on my blog, but the dismal chai tag does not begin to convey my love for it. Mayhaps I shall begin to rectify that this year?)

What better way to kick off Fall recipes than with a pumpkin-y dish? Okay, it’s actually butternut squash, but in a lot of the world, aside from the U.S., butternut squash is regarded as a pumpkin. Plus, it’s equally delicious.

This is a pretty incredible recipe. Unlike traditional lasagna, marinara is replaced with a creamy Gruyere béchamel that is sprinkled with nutty, toasted pecans. Sounds decadent, right? And yet, this recipe is actually from Cooking Light! Yes, that’s right, it’s healthy!

10043652916_a42c3f4c48_bNow, I happen to LOVE kale, but if you do not, don’t be put off by it’s inclusion in this recipe. It gets all tender and delicious, and it’s earthiness balances perfectly with the sweet butternut squash.

So, let’s recap: tastes indulgent, perfect Fall flavors, secretly healthy, and relatively simple to make. Make this today.

10044130884_0c329c7a31_b 10043638635_fa965a949b_b

Butternut-Kale Lasagna

Yield: 8 servings

Butternut-Kale Lasagna

Ingredients

  • 1/2 cup water
  • 2-12 ounce packages pre-chopped butternut squash (frozen or fresh)
  • 6 cups pre-chopped kale
  • 2 tbsp olive oil
  • 3-4 cloves garlic, minced
  • 2.2 ounces (~1/2 cup) all-purpose flour
  • 5 1/2 cups 2% milk, divided
  • 4 ounces Gruyere cheese, shredded, divided
  • 2 ounces Parmigiano Reggiano, freshly grated
  • salt and freshly-ground pepper, to taste
  • pinch of freshly-grated nutmeg
  • cooking spray
  • 12 no-boil lasagna noodles
  • 1/4 cup + 2 tbsp chopped pecans

Instructions

  1. Preheat ove to 450 degrees.
  2. In a large glass bowl, combine the water and the squash. Cover with plastic wrap and pierce the plastic a few times. Microwave on high for 5 minutes, or until tender; drain. Add in the kale. Season with a bit of salt and pepper.
  3. In a bowl, whisk together the flour and 1 cup of the milk until smooth.
  4. Heat a large saucepan over medium heat. Add the olive oil and swirl to coat. Add in the garlic and cook for a few minutes until fragrant and starting to brown. Whisk in the flour mixture and then the remaining milk. Increase the heat to medium-high and bring to a boil. Cook for a couple minutes until thickened, stirring frequently. Remove from heat and stir in half of the Gruyere, all of the Parmigiano Reggiano, and the nutmeg. Stir until melted, then season with salt and pepper.
  5. Coat a large deep baking dish (mine was around 11″ x 7″) with cooking spray. Spread 2/3 cup of the béchamel on the bottom of the dish. Add 4 lasagna noodles to the bottom of the pan and top with half of the squash mixture and 1 1/3 cups of the béchamel. Repeat this layer, and then top with the remaining noodles and sauce.
  6. Cover with foil and bake for 20 minutes. Remove foil and sprinkle the top with the remaining Gruyere, and the pecans. Bake, uncovered, for an additional 10-15 minutes until lightly browned and bubbly. Let stand 5 minuted before serving.

Notes

recipe slightly adapted from here

http://www.spachethespatula.com/butternut-kale-lasagna/

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