Cauliflower Enchiladas with Poblano Cream Sauce

Jen came across these at Eats Well With Others and we whipped them up and devoured them down over the course of a couple meals.  Let’s pause to let that pun settle in…

Carrying on, photos of those are somewhere on your phone, Jennifer, surely you will want to insert them here:

Aren’t they lovely?  These have fairly subtle, slightly sour flavor, the marvelous roasted cauliflower contrasting nicely with a hint of sweetness.

Cantina Diablo’s has a really great black bean and roasted veggie enchilada — they serve it in a little cast iron skillet, soused in sauce with sauteed onions and poblano peppers.  It’s a fantastic dish — I hate to be redundant, but I order it every time we go.  I don’t know why the place gets no love online, but we’ve never had bad service and that one dish is great every time!  I love it.

The aside was to acknowledge the theft of their wonderful preparation, incorporating it with these enchiladas, onions, peppers, garlic sauteed until singed, mixed with the poblano cream sauce and enchiladas added, then fired at 475f.

It adds just a bit of sizzle.

lauki kofta & palak paneer

The little guy has totally taken to t-ball - and certainly looks good in uniform - incorporating his own unique style into the game, with Baryshnikov leaps, dervish whirls, and Incan pyramidal constructs in the dirt.

Consequently, abrupted evenings are calling for quick and simple meals — like Indian food, known for just that!

These are, actually, both very simple dishes to make, and even more so with a very enthusiastic helper, who gladly — rather, insisted on grating the squash.  The squash is simple blended with a little graham flour, some spices and deep fried into deliciousness.

While the kofta were frying, Will took the initiative to wash all the dishes in the sink!

The sauce is equally simple, just some blended veggies chowed with some spices, then thinned with the left over juice of the squash — or, water, broth, etc.

As the tomato based sauce was being added to the pan, the comment was loosed, it seemed odd her sauce appeared orange.  Oh…

Kofta with the veggie sauce — absolutely sensational!

Palak paneer we’ve done a thousand times, this particular one — one of the better ones we’ve done.

Cooked far shorter, and chopped far coarser than generally (evidently)  preferred, this was destined for a quick warm up before a game, so the spices had plenty of time to set up as it rested overnight.

Both are via Veg Recipes of India — an exceptional collection of recipes, written with very easy to follow instructions and gorgeous accompanying pictures.

One of these days, we should try to make a dal.

Veggies with red curry peanut sauce

PPK had a marvelous sounding sauce, served with rice paper rolls, and as most — or similar — ingredients were on hand, it seemed a great, quick, Monday menu mite.   Rue:  Rice wraps awry — a brief soak and the sheet rent to shreds, a bit too long on the shelf, perhaps.  So the meal was modified to a veggies on pasta with red curry peanut sauce, sauce thinned and heated, veggies sachayed through the chow pan and topped with some toasted, chopped peanuts.

Quite alright, that bite, that night.

A streudal

A randomly made streudal, on a whim, from several highly maligned granny smiths reported to be both rather dry and only softly sour, so, sensationally suited for stewing with a few dried cherries, molassas, brown sugar, oleo and a trio of spices.

Cardamom is no slouch, but wouldn’t it be nice if it tasted as outstanding as smells while being ground?

Pepper poppers

There have been several tempting stuffed pepper posts, stumbled over in recent weeks, which sounded like a sound, Saturday snack. Alack, the Tofutti substitute had grown an elegant purple/blue hue – likely, best eschewed – astute buyers will advise to avoid any such Tofutti proxy, as it always, indubitably, resolves regrettably. Cheddar cheese is an equally fine choice to fill a pepper, but it’s siren call evidently was merely delusion, as the cheese drawer was devoid of anything aged and delicious. Switches necessary, the ‘fridge provider offered uh onion and garlic, spinach and shrooms, those respectively browned and sautéed, then blended with some faux provolone and seasoned crumbs. Some filling stuffed in each of the halved peppers, they were drowned in soy and ener-g, then dusted in panko and baked until reasonable doneness was certain. Sure, then, a perfect portion of piquant pepper pickings.

Asparagus pocket quiche

Funky finger-food fare:  Fairly flaky dough, filled with crushed fu and chedd-ah, caramalized red onions and kale.  Seasoned with a pinch of salt, obviously turmeric, black pepper and an herb of lost recollection – likely thyme or oregano.

 

Salvage your dal, e.

“So,” said Hidalgo. “I’ve drummoned up a large vessel of dal. How about a nice bowl of it for yourself?”
“How about a nice burger, with several pickles and a spicy barbeque sauce that has atop an onion ring or two.” Responded the person to whom he spoke.
“What then of the dal?” Protested Hidalgo. “I’ve tried several bites – it’s really quite alright.”
“It is unfortunately, homonyminally accursed.” That person stated.
“No – no!” Hidalgo assured him. “There was no corn used, nor byproducts what might be related.”
“This is sarcastic.” Said the person. “Thank you for your imecilic elucidation. The intent, what was meant – it lacks interest. And the name sounds acknowledgement of the same.”
“Oh.” Realized Hidalgo, and he slunk back to the kitchen, bitterly ladling the stew into smaller containers to be stashed deep within the permafrost of the freezer, and the dal was not spoken of, again.

The containers remained put, unlabeled; over time pushed deeper and further from reach, one and a half, finally, fully engulfed in the frost, and never seen thereafter – even when the person sorted through the contents of the appliance, and eliminated the thick layer of slowed water molecules, while Hidalgo was off, afar, observing seal pups on the Canadian shores of the arctic circle. The events set Hidalgo’s hair on fire, and produced a scarring that prevented any future growth.

That was many years ago, and unrelated to these events that follow: The freezer has been functionally inconsiderate on many fronts, one in particular, a previously replaced solenoid that traps the cold air in, designed to snap shut the door that licenses cubes to shoot down the front. The result is periods of frost, which accumulated to such a degree, the shoot completely sealed off – benefitting the preferred temperate control; also, engaging a protracted automatic defrosting, in fits and pops.

It is well known by farmers, the process of upheaval, resulting from the freeze/thaw cycle, and such was the case as the machine purged the flowering crystals to reveal a pot and a half of a substance, not known and unlabeled at that. Beset by curiosity, all day the one half resided in the chamber of warmer cooling, until evening, the slushy slew was tasted, for a clue, yet in such state, its composition remained uncertain, though, now through the exposition, it can now finally be understood why the demand for red chief freezies goes unfulfilled… As there is not likely ever to be one.

However, over a stove lit as brightly as Hidalgo’s head, the flavors and textures revealed into a rich, spiced brew, and the familiar texture dhuli revealed its nature. How this came to arrive in our meager but fortunate home, is unknown, as no recollection, nor recent record exists, but the constructor of such a wonderful, fine stew, most assuredly, must be well revered for yo’s culinary craftsmanship.