Dougherty Family Recipe Box

Category: Cheese

  • 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

  • Pea and Ricotta Potstickers

    Ingredients

    Dough

    • 2 1/3 cups all purpose flour
    • 1 cup water

    Filling

    • 2 cups peas, fresh or frozen
    • 2/3 cup fresh ricotta cheese
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/3 cup parmesan cheese, grated
    • 1 shallot, minced
    • zest of 1 lemon
    • vegetable oil (for cooking)

    Method

    Dough

    1. Bring water to a boil and let cool two minutes.
    2. Put flour in a large heatproof bowl and make a well in the centre.
    3. Slowly pour 3/4 cup water into the flour while stirring.
    4. Knead dough until it forms a single mass (it will be hot), add more water 1 teaspoon at a time if needed.
    5. Move dough to a lightly floured counter and knead until smooth and elastic (about 3 minutes).
    6. Wrap dough and let sit at room temperature for at least 30 minutes (no longer than 2 hours).

    Filling

    1. Bring a pot of salted water to a boil.
    2. Briefly cook peas in the boiling water until bright green (about 30-60 seconds).
    3. Drain peas.
    4. Put peas, ricotta, olive oil, and salt in a food processor and blend into a chunky mash.
    5. Put mash in a bowl and stir in parmesan, shallot, and lemon zest.

    Dumplings

    1. Roll dough into a log and cut into 24 equal pieces.
    2. Roll each piece into a 3 1/2″ diameter round so that edges are a bit thinner than the center.
    3. Set wrappers aside on a lightly floured counter and cover with a damp tea towel.
    4. Holding the wrapper in the palm of the hand, place 2 teaspoons of filling in the center.
    5. Fold one side of the wrapper up and over to form a semicircle.
    6. Pleat edges going from one corner to the other.
    7. Set on a baking sheet so that the pleats are up and the dumpling forms a flat bottom on the sheet.
    8. Cover with a damp tea towel.
    9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
    10. Add 10-12 dumplings, flat side down, and cook until bottoms are browned (about 2 minutes).
    11. Add 3 tablespoons water to the pan and immediately cover.
    12. Allow to cook until water is evaporated (about 2 minutes) then uncover.
    13. Continue cooking until bottoms are crispy (about 30 seconds).
    14. Set cooked dumplings aside on a plate.
    15. Serve with black vinegar and chill oil.

              Source

            1. Watermelon Feta Mint Salad

               Ingredients

              • 8 pound whole seedless watermelon, cubed, drained, and chilled (about 12 cups)
              • 1 cup fresh mint leaves, chopped
              • 1 1/2 cups feta cheese, crumbled
              • 1/4 cup olive oil
              • 3 whole limes, juiced
              • 1 1/2 teaspoons salt
              • 3/4 teaspoon black pepper

              Method

              1. Prepare just before serving.
              2. Put watermelon, mint, and feta in a large salad bowl.
              3. Whisk together oil, lime juice, salt, and pepper.
              4. Pour dressing over the salad.
              5. Gently toss and serve.

                        Source

                      1. Philly Cheese Portobello Sandwiches

                         Ingredients

                        • 2 teaspoons vegetable oil
                        • 1 medium onion, thinly sliced
                        • 4 large portobello mushrooms, stems and gills removed, thinly sliced
                        • 1 large bell pepper, thinly sliced
                        • 2 teaspoons dried oregano
                        • 1/2 teaspoon freshly ground pepper
                        • 1 tablespoon all-purpose flour
                        • 1/4 cup vegetable broth
                        • 1 tablespoon soy sauce
                        • 1/4 cup provolone cheese, thinly sliced or grated
                        • 4 vienna buns, split and lightly toasted

                        Method

                        1. Heat oil in a skillet over medium-high heat.
                        2. Add onion and cook until soft and beginning to brown.
                        3. Add mushrooms, bell pepper, oregano, and pepper and cook while stirring until vegetables are soft (about 7 minutes).
                        4. Reduce heat to low.
                        5. Sprinkle flour over vegetables and stir to coat.
                        6. Stir in broth and soy sauce.
                        7. Bring to a simmer.
                        8. Remove from heat.
                        9. Lay cheese on top of vegetables, cover and let stand until melted (1 to 2 minutes).
                        10. Divide mixture into 4 with a spatula, leaving melted cheese on top.
                        11. Scoop portions onto toasted buns and serve immediately.

                                  Source