Monday, June 28, 2010

Date-Pecan Granola and Green Enchiladas

The pollen from the sheep-belly-high orchard grass is making me miserable with allergies. Instead of doing the hundreds of things outside yesterday that I should have been doing, I stayed inside, as much as possible, with the windows closed and cooked.

I was motivated to make granola by my daughter who keeps checking the empty crock where I usually keep it. It's really easy, so there's no excuse why I haven't made any for awhile. I vary the fruit and nuts in this recipe -dried blueberries and filberts, dried cherries and almonds, and raisins and walnuts, are favorites. This time I made a new variation, Date-Pecan Granola, that is particularly good. The recipe is adapted from the Andy Fairfield Granola recipe in Nigella Lawson's cookbook Feasts. This really is the best homemade granola you'll ever eat. If you don't have a large roasting pan, mix it all in a bowl and then divide between two smaller ones -or halve the recipe.

Date-Pecan Granola
Mix in a really large roasting pan:
5 c. old-fashioned rolled oats (thick like Bob's Red Mill)
1 c. sunflower seeds
1/4 c. sesame seeds
3/4 c. applesauce
2 t. ground cinnamon
1 t. ground ginger
1/4 c. honey
1/3 c. Lyle's Golden Syrup (or all honey, if not available)
3/4 c. brown sugar
1 1/2 - 2 c. pecans
1/2 - 1 t. salt
2 T. canola oil
Bake 325 for 10 minutes. Stir and repeat until golden brown, 30-40 minutes. Cool and add 1-2 c. (8 oz. package) chopped dates. Store in closed containers.

Rhubarb-Strawberry Pie. For the recipe, click on my Saveur link and use their 'Search Recipes and More' box.

Making enchiladas involves frying each tortilla and then immediately coating it in the sauce -and then you fill and roll each one. These are time consuming steps, but worth it. My sister-in-law Angela's mother, born and raised in Mexico, says traditionally they are first dipped in the sauce and then fried, but this results in such spattering and sputtering that the reverse process is preferred. I used purchased green enchilada sauce here, but prefer to use my green sauce that I make and freeze in the late summer when the tomatillos and cilantro are profuse. We ate all I froze last year so I will try and freeze more of it this year.

Green Enchiladas
Have everything ready for filling and rolling before you start frying the tortillas.
Pressure cook 1 pieced rabbit (or chicken) for 9 minutes, quick release pressure and cool. Debone and shred meat onto a plate.
Grate 4-6 oz. Pepper-Jack (or Monterey Jack, Co-Jack or Cheddar) Cheese
Dice 1/2 onion
Open small can Diced, Roasted Chilies
Open 28 oz can (or defrost quart frozen) Green Enchilada Sauce and place in large bowl.

Heat 1-2 inches oil for frying tortillas. Fry tortillas one at a time 1 minute, or until softened but not crisp, turning once. Immediately remove from oil and immerse in green sauce. Remove to a plate and continue until all are done, 14-20 tortillas for a 9 x 13 inch Pyrex baking dish and 5-6 servings.
As soon as all tortillas are fried, begin layering and rolling. The tortillas will begin to fall apart if left to sit too long. If you double or triple recipe for a large crowd, recruit someone to help you -one person frying and one person rolling. Making enchiladas results in a lot of dirty plates, even before anyone starts eating. On a small plate, place one tortilla and layer down the center:
1-2 T. grated cheese
1-2 T. shredded meat
1/2 T. diced onion
1 t. diced, roasted chilies
Fold two sides over filling and place seam side down in baking dish. Continue until all are filled, making two layers in dish. Except for cheese, scatter any remaining filling ingredients over top layer. Pour over casserole any remaining green sauce, and then sprinkle top with remaining grated cheese and 1/4 c. grated Parmesan, if desired. Cover with foil, folding back along one long side of the dish to leave a 1-inch vent opening. Bake 350 degrees for 20-30 minutes or until hot and bubbling. Serve with sour cream, refried beans, and a seasonal vegetable of choice on the side.

No comments:

Post a Comment