Dougherty Family Recipe Box

Author: CND

  • Enchilada Sauce

    Ingredients

    • 3 tablespoons olive oil
    • 3 tablespoons all-purpose flour
    • 1 tablespoon ground chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon salt
    • pinch cinnamon
    • 2 tablespoons tomato paste
    • 2 cups vegetable broth
    • 1 teaspoon white vinegar

    Method

    1. Stir together the flour and spices in a small bowl.
    2. Warm the oil in a medium pot over medium heat.
    3. Whisk in the dry ingredients, cook until slightly darkened (about 1 minute).
    4. Whisk in the tomato paste.
    5. Slowly whisk in the vegetable broth, whisking to remove lumps.
    6. Raise heat to medium-high and let simmer until thickened (about 5-7 minutes), whisking often.
    7. Remove from heat and whisk in vinegar.

    Source

  • Broccoli and Black Bean Enchiladas

    Ingredients

    • 2 cups enchilada sauce
    • 2 tablespoons olive oil
    • 1 small red onion, chopped
    • 1 red bell pepper, chopped
    • 1 bunch of broccoli, chopped
    • 1 teaspoon ground cumin
    • 1/4 teaspoon ground cinnamon
    • 5 cups fresh spinach
    • 1 can (15 ounces) black beans, drained and rinsed
    • 1 cup shredded cheese
    • 1/2 teaspoon salt
    • 8 8″ tortillas
    • cilantro, chopped

    Method

    Filling

    1. Preheat oven to 400°F.
    2. Lightly grease a 9×13 baking pan with olive oil.
    3. Warm oil in a large skillet over medium heat.
    4. Add onion and cook until tender.
    5. Add broccoli and bell pepper, reduce heat to medium-low.
    6. Cook until broccoli is bright green.
    7. Stir in cumin and cinnamon.
    8. Stir in spinach a handful at a time, stirring until reduced in size.
    9. Remove from heat and transfer to mixing bowl.
    10. Stir in beans, 1/4 cup cheese, salt, and a drizzle of enchilada sauce.

    Enchiladas

    1. Pour 1/4 cup enchilada sauce in the bottom of the 9×13 baking pan, tilt pan to evenly coat.
    2. Spread 1/2 cup filling down centre of a tortilla.
    3. Snugly wrap left side over the middle, then right side over to make a wrap.
    4. Place seam side down against the edge of the pan.
    5. Repeat with remaining toritllas and filling.
    6. Drizzle remaining enchilada sauce and cheese evenly over the top of the enchiladas.
    7. Bake uncovered until cheese is golden (20-25 minutes).
    8. Remove from oven and let cool 10 minutes before serving.

    Source

  • Butternut Squash and Black Bean Enchiladas

     Ingredients

    • cooking oil
    • 3 tablespoons olive oil
    • 3 cups butternut squash, peeled and diced
    • 2 poblano peppers, seeded and finely diced
    • 1 medium onion, finely diced
    • 1 (14 ounce) can black beans, rinsed
    • 4 tablespoons cilantro, chopped
    • 1 tablespoon chilli powder
    • 8 tortillas
    • 10 ounces enchilada sauce
    • 1/2 cup shredded cheese

    Method

    1. Preheat oven to 425°F.
    2. Lightly coat a 7 x 11 baking dish with cooking oil.
    3. Heat 2 tablespoons olive oil in a large skillet over medium heat.
    4. Add squash to the skillet and cook covered, stirring occasionally, until tender and lightly browned (about 8-10 minutes).
    5. Remove lid, add peppers and onion to the squash, and cook uncovered until tender (about 5 minutes).
    6. Remove from heat.
    7. Stir in beans, cilantro, and chilli powder. 
    8. Let sit for about 5 minutes.
    9. Coat the bottom of the baking dish with about 1/3 of the enchilada sauce.
    10. Spoon 1/2 cup of the vegetables into each tortilla and roll.
    11. Place filled tortillas in the baking dish, seam side down.
    12. Top tortillas with remaining enchilada sauce and shredded cheese.
    13. Cover with foil.
    14. Bake in oven until bubbly (about 15 minutes).
    15. Remove foil and bake another 5 minutes.
    16. Remove from oven and serve.

    Source

  • Hot and Sour Soup

     Ingredients

    • 8 cups vegetable broth
    • 1/2 pound shiitake mushrooms, thinly-sliced, stems discarded
    • 1/4 cup rice vinegar
    • 1/4 cup soy sauce
    • 2 teaspoons minced ginger
    • 1 teaspoon chilli garlic sauce
    • 1/4 cup cornstarch
    • 2 large eggs, whisked
    • 8 ounces firm tofu, cut into 1/2-inch cubes
    • 4 green onions, thinly sliced
    • 1 teaspoon sesame oil
    • salt and pepper to taste

    Method

    1. Set aside 1/4 cup vegetable broth.
    2. In a large stock pot, stir together remaining broth, mushrooms, vinegar, soy sauce, ginger, and garlic chilli sauce. 
    3. Heat over medium-high heat until simmering.
    4. In a separate bowl, whisk together 1/4 cup broth and cornstarch until smooth.
    5. Stir slurry into simmering broth and stir until soup is thickened (about 1 minute).
    6. While stirring, drizzle in eggs in a thin stream to make egg ribbons.
    7. Stir in tofu, green onions, sesame oil, salt, and pepper.
    8. Serve immediately.

    Source

  • Stir-fry Sauce

     Ingredients

    • 1/3 cup soy sauce
    • 2 tablespoons sesame oil
    • 1 tablespoon brown sugar
    • 1 tablespoon corn starch
    • 1 teaspoon garlic powder (or 2 teaspoons fresh minced garlic)
    • 1/2 teaspoon ginger powder (or 1 teaspoon fresh minced ginger)

    Method

    1. Mix together all sauce ingredients.
    2. Stir-fry vegetables over medium-high heat in a tablespoon of canola oil until just done.
    3. Add sauce, cook until thickened.
    4. Remove from heat and serve.

    Source