Chilaquiles with Ancho Roasted Sweet Potatoes
September 20, 2011 | 
Author Whenever I try new recipes, I usually get my insipration from blogs that I read. I currently subscribe to approximately 15 food blogs that cover a range of subjects, from wine to rustic, and some of them are just people that I know and want to support.
A local Memphis photographer and vegetarian, Justin Burks (whose olive oil shortbread is covered here) posted a recipe on his blog, The Chubby Vegetarian, that intrigued me. From the moment I read the ingredient list, I wanted to make these chilaquiles with ancho roasted sweet potatoes.
This recipe is full of all kinds of delicious veggies. And, in my version, I lighten it up a little bit (Although, it is already quite healthy.)
Chilaquiles with Ancho Roasted Sweet Potatoes
Adapted from The Chubby Vegetarian’s Chilaquiles + Ancho Roasted Sweet Potatoes
Ancho Roasted Sweet Potatoes
1 1/2 large sweet potatoes, peeled and diced
1/2 tablespoon of ancho chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown sugar
salt and pepper to taste
2 tablespoons olive oil
Preheat oven to 400 degrees. Toss potatoes in olive oil until coated. Combine remaining ingredients, sprinkle over potatoes and mix until evenly coated. Spread in a single layer on a foil-lined baking sheet and roast for 20 minutes, or until potatoes are tender and edges start to darken.
Chilaquiles
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 tomato (peeled, diced)
2 eggs and 1/2 cup egg substitute (thoroughly mixed)
1 1/2 cups baked tortilla chips
2 ounces goat cheese
2 tablespoons olive oil
salt & pepper
Mexican hot sauce (I use Valentina)
sour cream
In a pan over medium-high heat, sauté onions and peppers in olive oil until the onion is translucent. Add the tomatoes and cook until most of the liquid has evaporated. Season egg mixture with salt and pepper. In a shallow baking dish, place one handful of tortilla chips so that they cover the bottom of the dish, pour in half of the eggs, and add half of the vegetable mixture. Repeat. Top with goat cheese, and place into a 400-degree oven for 20 minutes or until the eggs are set. Serve chilaquiles over the sweet potatoes. Garnish with hot sauce and sour cream.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
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Recipe Needed Alert: Lomo Saltado
We recently had a visitor with us via Rotary Group Study Exchange — she was delightful, and we all learned a lot about each other and our respective cultures and countries (and she learned about outlet malls, muhahaha) but anyhow, it reminded me of one of my favorite dishes — lomo saltado. This is a combination of beef cooked in a special way, rice, and, well, french fries.
However, all I have for recipes are those I find in various Google searches. If you have one you’ve tried, that you really really like, please post it here, and I’ll give it a go (and post pictures, steps, etc.) …
Help a hungry brother out…
Delicious Dip
A friend of mine posted this dip recipe on Facebook and said it was “Delicious!” So, I put it on my to-do list, and at a recent dinner party I busted out this recipe. It only takes a little extra effort than the store-bought version, and it’s so much better.
It all starts with a pan full of onions
Cook ‘em low and slow until they turn golden brown and delicious
Throw it in a food processor with a few other ingredients and blend to the desired consistency. It couldn’t get any easier or more delicious.
Caramelized Onion Dip
Adapted from A Dash of Sass
2 large yellow onions
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon balsamic vinegar
6 ounces light cream cheese, softened to room temperature
2/3 cup reduced fat sour cream
2/3 cup light mayonnaise
1/2 tablespoon Worcestershire sauce
salt and pepper to taste
- Quarter the onion and cut into strips
- Heat a large saucepan over medium heat. Combine butter and olive oil in pan.
- Add the onions, salt, pepper, onion powder, garlic powder and cayenne. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized.
- Add balsamic vinegar to the pan. Cook an additional 2 minutes
- Remove onions from pan and let cool.
- Place cream cheese, sour cream, mayonnaise, Worcestershire sauce into a food processor. Process until well-combined.
- Add the onions. Process to desired consistency (I left mine a little chunky, but you can definitely go until it’s smooth)
-Season with salt and pepper to taste. Stir to combine.
- Serve at room temperature with chips (or a spoon!).
This dip is even better the second or third day.
Here’s my ten cents, my two cents is free. For more recipes, product reviews and restaurant tips (especially in and around Memphis, TN) Please visit my food blog, Tiffany Tastes.
If you want to contact me, drop me a line at tiffany(at)tiffanytastes(dot)com
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I made my own vegan cheese!
I took an Advanced Raw Class with Russell James last month at Organic Avenue and I was obsessed with trying to make the two cheese recipes that we tasted.
(Russell James’ Caraway, Fennel & Olive Cheese & his Cashew Cheese at Organic Avenue)
The recipes were included as part of the class and they are not for me to share. You can find the Caraway, Fennel & Olive Cheese recipe in Russell’s Raw Cheese e-book (and I suspect the “Basic Raw Cheese” recipe in the book is the Cashew Cheese recipe).
I started with the Cashew Cheese because I had all of the ingredients and a nut milk bag (during the class he indicated that he now prefers to use nut milk bags for cheese rather than cheesecloth).
I whipped up the ingredients (which included a probiotic for culturing) in Viv (my Vita-Mix) and poured it into the nut milk bag (error number one?).
I pressed it by setting a Turkish coffee pot on top.
The trick here is to have enough weight to press out the liquid but not too much that the cheese comes oozing out. I’ll confess I was obsessed with this. I tried a few mason jars with beans and saw cheese coming through. With the coffee pot, really no liquid came out (error number two?).
The cheese was to remain on the counter for 24 – 48 hours to culture. At 24 hours I processed in the additional ingredients and transferred the cheese to a ring mould where it would sit for another 24 hours, this time in the refrigerator. After 24 hours, it seemed fairly moist (again, pretty certain more liquid should have come out during the 24-hour culturing/pressing process) but I removed the ring mould and wrapped it up as instructed. I placed it in the back of the refrigerator (it’s supposed to be ready in one week, or up to 6 weeks) and headed to Arizona where I completely forgot about it.
I returned to New York, anxiously unwrapped the cheese and, well, it didn’t look like Russell’s. And it didn’t taste like Russell’s.
I wrapped it back up and waited another week.
That extra week helped! It still doesn’t look quite like Russell’s but it is tasty. It’s now two weeks old and keeps getting better! So maybe there were no errors, but…
…I bought a cheesecloth.
Last weekend I tried my hand at making the Caraway, Fennel & Olive Cheese. The base is macadamia nuts. I blended the nuts and probiotics and wrapped up the cheese in my new cheesecloth.
See! Liquid came out! I was feeling very positive about this experience! This cheese cultures on the counter for 48 hours. I had to rinse the bowl because the liquid got stinky (but not the cheese!) but mostly kept my hands off of it.
After 48 hours I stirred in the remaining ingredients and transferred it to a ring mould–the consistency was perfect, no excess liquid!
I placed the cheese in the dehydrator to form a “rind”.
The next morning…
…I nibbled. WOW! It was delicious! But, I held back and wrapped the cheese up and placed it in the refrigerator — this cheese will last awhile, too — and tried it 12 hours later.
A huge success!
Long-time readers know I’m a rather short and sweet kind of cook. I like yummy food but I’d like it to be pretty simple. Don’t let the length of this process scare you away. Making cheese is very simple. There are just a few steps along the way and patience is required.
I’m going to be making a lot of cheese in the future. And I’ll be using my nut milk bag for milk and use my cheesecloth for cheese!
Originally posted on JL goes Vegan: Food & Fitness with a Side of Kale.
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