An ice cream maker is not needed to make this super easy banana ice cream.
Ingredients:
Frozen banana slices
Soymilk
Dark chocolate chips
*Can add honey, brown sugar, or agave nectar to make the ice cream sweeter
Method:
Place frozen banana in a blender (Vitamix works the best) and a dash of soymilk. Blend the banana until it gets a creamy, ice cream like appearance. You will probably have to add more soymilk and stir the bananas a few times to help it blend. Just be careful to not add too much liquid, it will keep the bananas from creaming. When the desired consistency is reached, throw in a few dark chocolate chips and blend until they are chopped. The ice cream is not very sweet like typical ice cream, so I sometimes add honey to the mixture when I add the dark chocolate.
Thursday, September 30, 2010
Enchiladas!
Sweet potato and black bean enchiladas with blackened jalapeno and avocado dip, cilantro chutney, and sweet potato chips (not pictured).
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The enchiladas turned out great and were just as delicious reheated the next day. The best part about this meal is it fed 9 people, with leftovers, for under $25! I found all the recipes, except the sweet potato chips, on my Whole Foods app.
SWEET POTATO AND BLACK BEAN ENCHILADAS:
Ingredients
Quickie Green Chile Sauce
1. 1 cup light vegetable broth
2. 1 tablespoon arrowroot starch dissolved in a little cold water
3. 1 generous cup chopped roasted green chiles, hot or mild
4. 2 to 3 cloves garlic, minced
5. 1 teaspoon cumin or chili powder, hot or mild, to taste
Enchilada Filling
1. 1 (15-ounce) can organic black beans, rinsed, drained
2. 4 cloves garlic, minced
3. Fresh lime juice from 1 big juicy lime
4. 2 heaping cups cooked diced sweet potatoes
5. 1/2 cup chopped roasted mild green chiles
6. 1/2 teaspoon ground cumin
7. 1/2 teaspoon chili powder mild or spicy
8. Sea salt and black pepper to taste
9. 2 tablespoons chopped fresh cilantro
Assembly
1. 2 to 4 tablespoons vegetable oil, as needed
2. 8 white or yellow corn tortillas
3. 4 ounces shredded Monterey Jack cheese
Method
Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.
In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them (this is important to keep the tortilla from breaking), one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
BLACKENED JALAPENO AND AVOCADO DIPPING SAUCE:
Ingredients
2 large jalapeños
2 large cloves garlic, peeled
2 large Hass avocados, halved, pitted and peeled
2 tablespoons lime juice
Salt to taste
Method
Heat a small skillet over medium-high heat. Add jalapeños and garlic and cook, shaking the skillet often, until tender and blackened on all sides, 4 to 5 minutes. Set aside to let cool.
Seed and stem jalapeños then transfer to blender along with garlic. Add avocados, lime juice and salt and puree until somewhat smooth. With blender still running, slowly drizzle in about ½ cup water. Continue to puree until smooth and creamy. Transfer to a bowl and serve.
CILANTRO CHUTNEY:
Ingredients
1 bunch cilantro
1 medium tomato, finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
1 (1/2-inch) piece ginger, grated or minced
1 serrano pepper, more to taste, very thinly sliced, seeded if desired
1 teaspoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon sugar
Method
Strip leaves from cilantro stems and finely chop. Put in a bowl with tomato, onion, garlic, ginger, pepper, lemon juice, salt and sugar. Stir to combine. Taste and adjust seasoning.
*I use a food processor for cilantro chutney. I food process the garlic, ginger, and serrano pepper first until it is very finely chopped. I then add the cilantro, tomato, onion, lemon juice, salt, and sugar and pulse to chop and mix.
SWEET POTATO CHIPS:
Place sliced raw sweet potato, olive oil, salt, pepper, garlic powder, and cayenne pepper in a large Ziploc bag. Seal and shake the bag until the sweet potato slices are coated. Lay a single layer of the seasoned potatoes on a baking sheet and place in an oven preheated to 450 degrees. I have never timed how long I cook the chips. I just flip them over when the top side starts to get crispy and take them out when both sides are done. I'm guessing it takes approximately 20-30 minutes depending on the thickness of the potato slice.
.JPG)
The enchiladas turned out great and were just as delicious reheated the next day. The best part about this meal is it fed 9 people, with leftovers, for under $25! I found all the recipes, except the sweet potato chips, on my Whole Foods app.
SWEET POTATO AND BLACK BEAN ENCHILADAS:
Ingredients
Quickie Green Chile Sauce
1. 1 cup light vegetable broth
2. 1 tablespoon arrowroot starch dissolved in a little cold water
3. 1 generous cup chopped roasted green chiles, hot or mild
4. 2 to 3 cloves garlic, minced
5. 1 teaspoon cumin or chili powder, hot or mild, to taste
Enchilada Filling
1. 1 (15-ounce) can organic black beans, rinsed, drained
2. 4 cloves garlic, minced
3. Fresh lime juice from 1 big juicy lime
4. 2 heaping cups cooked diced sweet potatoes
5. 1/2 cup chopped roasted mild green chiles
6. 1/2 teaspoon ground cumin
7. 1/2 teaspoon chili powder mild or spicy
8. Sea salt and black pepper to taste
9. 2 tablespoons chopped fresh cilantro
Assembly
1. 2 to 4 tablespoons vegetable oil, as needed
2. 8 white or yellow corn tortillas
3. 4 ounces shredded Monterey Jack cheese
Method
Preheat your oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.
In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.
To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them (this is important to keep the tortilla from breaking), one at a time, as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
BLACKENED JALAPENO AND AVOCADO DIPPING SAUCE:
Ingredients
2 large jalapeños
2 large cloves garlic, peeled
2 large Hass avocados, halved, pitted and peeled
2 tablespoons lime juice
Salt to taste
Method
Heat a small skillet over medium-high heat. Add jalapeños and garlic and cook, shaking the skillet often, until tender and blackened on all sides, 4 to 5 minutes. Set aside to let cool.
Seed and stem jalapeños then transfer to blender along with garlic. Add avocados, lime juice and salt and puree until somewhat smooth. With blender still running, slowly drizzle in about ½ cup water. Continue to puree until smooth and creamy. Transfer to a bowl and serve.
CILANTRO CHUTNEY:
Ingredients
1 bunch cilantro
1 medium tomato, finely chopped
1/2 cup finely chopped onion
3 cloves garlic, finely chopped
1 (1/2-inch) piece ginger, grated or minced
1 serrano pepper, more to taste, very thinly sliced, seeded if desired
1 teaspoon lemon juice
1/4 teaspoon sea salt
1/4 teaspoon sugar
Method
Strip leaves from cilantro stems and finely chop. Put in a bowl with tomato, onion, garlic, ginger, pepper, lemon juice, salt and sugar. Stir to combine. Taste and adjust seasoning.
*I use a food processor for cilantro chutney. I food process the garlic, ginger, and serrano pepper first until it is very finely chopped. I then add the cilantro, tomato, onion, lemon juice, salt, and sugar and pulse to chop and mix.
SWEET POTATO CHIPS:
Place sliced raw sweet potato, olive oil, salt, pepper, garlic powder, and cayenne pepper in a large Ziploc bag. Seal and shake the bag until the sweet potato slices are coated. Lay a single layer of the seasoned potatoes on a baking sheet and place in an oven preheated to 450 degrees. I have never timed how long I cook the chips. I just flip them over when the top side starts to get crispy and take them out when both sides are done. I'm guessing it takes approximately 20-30 minutes depending on the thickness of the potato slice.
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