Posts Tagged cheese

Pumpkin Enchiladas

This week the CSA haul included a cheese pumpkin and some baby mizuna (or arugula – some kind of baby bitter green), so I adapted this butternut squash enchilada recipe.

  • 1/2 cheese pumpkin (or almost any winter squash)
  • cumin, chili powder, cinnamon, salt
  • 4 cups bitter greens
  • 1 small onion, diced
  • 2-3 tbsp cream cheese
  • 1 cup cooked beans
  • 10 small tortillas
  • cheddar cheese
  • 1 jar salsa
Cut the pumpkin into large chunks and season with salt, cumin, chili powder, and cinnamon.  Bake in a 350 oven for 90 minutes or until soft.  You can do this part pretty far in advance and keep the cooked pumpkin in the fridge.
Heat some oil in a skillet and sweat the diced onion until softened.  Add the greens and wilt.  Scoop out the pumpkin flesh into a bowl. Mix with the onion, greens, beans, and cream cheese.  Add half the salsa to the bottom of a casserole pan (9×13).  Assemble the enchiladas, then pour the rest of the salsa on top.  Cover with cheddar cheese.  Bake at 400 for 30-ish minutes.

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Vegetable Chili

This is a staple in our house – unfortunately it looks like the pictures are broken in this old post, but you guys know what chili looks like, right?  It’s chili.

The only major change I made this time around was to use pinto beans instead of kidney beans.  Otherwise, this is the same chili I’ve been making for years, the same chili that my mom made for me as a kid.  Every year around this time, I pull out my fall jacket and long sleeved shirts, and start to crave this chili.

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Chicken Cheese Sliders / I’m baaaaaaaaack

This blog, as I’m sure you all guessed, has been on summer vacation.  Which was absolutely my plan all along.  And since it was such a cunning and brilliant plan, I now have an incredibly convenient excuse to be all “back to school / back to blogging!”

Yep, back to school.  Dylan started Pre-K at PS230 this week.  I am now officially the mom of a school-aged child.

Which means that in addition to posts about dinner-my-non-picky-but-incredibly-stubborn preschooler will eat, you will also be getting almost-daily school lunch posts as well.  Don’t worry, those will be short.

So, dinner tonight.  Not the most exciting meal, but hugely successful from a feeding-kids POV and pretty tasty to boot.  And doable on a weeknight!  Huzzah!

Chicken-Cheese Sliders

1 whole skinless bone-in chicken breast

1/4 cup barbecue sauce

1 can chopped green chiles (4 oz)

1 small onion OR a few scallions, chopped (Yes, I ran out of onions.  Who DOES that???)

some garlic, minced/pressed

slider buns or regular sandwich/burger rolls.  If you are in NYC, FreshDirect has these awesome little brioche slider buns which are perfect for this.  They come in bags of 12 but you can freeze them and then slice & bake directly from the freezer.

cheese (cheddar or American)

arugula (this was for the adult sandwiches only, if your kids will eat spinach by all means use that instead!)

In a chef’s pan or skillet with a lid, combine the chicken, chiles, bbq sauce, alliums (that’s onions & garlic), and about 1/4 cup of water.  Cover and let simmer for 30 minutes.  Put in fridge.  When the chicken is cool enough to handle, pull it off the bones and shred it with your hands.  Mix it back into the sauce.

Preheat your oven to 400.  I probably should have told you that first. Sorry.

On a sheet pan, assemble sandwiches, but leave them open faced.  Basically you want the chicken and cheese on a bottom bun and an empty top bun next to it.  Bake for 5 minutes or until the cheese has melted and the bread is toasty.  Add arugula.  Put top bun on sandwich.  Eat!  You could also add some spicy mustard if you wanted to.  Or extra bbq sauce.

Dylan eating sliders

Mmmmmmmm, cheesy!

Dylan’s menu: 2 sliders, edamame, milk, 1/2 apple

Aeryn

Cheerios!

Aeryn’s menu: homemade baby food (potatoes, green beans, zucchini, carrots), cheerios, formula

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Roasted Tomato Soup; Grilled Cheese Sandwiches

It’s a comfort food-y kind of Sunday evening here.

Soup & Sandwich

Noms

Grilled cheese sandwiches and tomato soup.  I like this recipe from the first season of Top Chef, and it’s simple enough that it’s not worth changing up.  It’s all over the internet, so go have a Google.

Dylan was in a helpful mood today, so I let him be my sous chef.  Fun!

Read the rest of this entry »

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