After having my third baby last summer, I’m beginning to understand the desperation I sometimes hear from moms who want fast, easy meals. Because I love to cook, spending 15 minutes chopping vegetables isn’t a big deal to me, but it is if I have a baby crying at my feet (or strapped to my chest), and two other small children begging for snacks and/or tormenting each other. 

I can’t imagine what that’s like for someone who dislikes being in the kitchen. What a frightening thought.

For that reason, finding meals like this easy and fairly quick Butternut and Black Bean Enchilada Skillet really make my day. (And days down the road when I’m ready to pick up the phone and order pizza.) Let’s all give TK member Monique a great, big virtual hug for adding to our weeknight repertoire!
 
 
 
 

Here’s what you need: butternut squash, black beans, enchilada sauce, grated cheese, a jalapeno, some corn tortillas (I used a wheat-corn blend), an onion, cumin, chili powder, garlic cloves, and heat-safe oil (like coconut or grapeseed oil).

First, dice the onion.
 
 
 
 

Chop the garlic and half the jalapeno. (Save the rest for later!)
 
 
 
 

Pour the oil into a large, oven-proof skillet and bring to medium-high heat.
 
 
 
 

Throw in the chopped onion, garlic, and jalapeno.
 
 
 
 

Saute for 3-4 minutes until the onion becomes soft and translucent.
 
 
 
 

Add that gorgeous squash. You can find butternut squash pre-diced, which isn’t a bad idea, considering the manual labor it takes to peel and chop one. 
 
 
 
 

Add the chili powder and cumin, as well as a few generous pinches of salt and black pepper.
 
 
 
 

At this point, you’re supposed to cook it for 8-10 minutes until the squash is fork-tender. I may have diced my squash too large because after 4-5 minutes, it was still rock-hard. 
 
 
 
 

Here’s where some improvisation may be handy. If this also happens to you, add the enchilada sauce, cover the pan, and bring the temperature down to medium-low. Add a little water if too much evaporates. The squash will cook perfectly without sticking to the pan or burning before the center is cooked!
 
 
 
 

While the squash is simmering away, cut the tortillas into strips. I used a wheat-corn blend, which were slightly thicker than regular corn tortillas. I only used 6, but I will reduce the number even more when I make this again. 
 
 
 
 

Add the tortillas and beans to the skillet. Oh, and most of the cheese!
 
 
 
 

Stir it up, and cook it for a couple more minute until the tortillas get softer and everything is combined well. Taste, and season with salt and pepper if necessary. Sprinkle the remaining cheese over top, and stick it under the broiler for a few minutes.
 
 
 
 

Sprinkle some freshly chopped cilantro on top, and dig in!

We loved this with homemade guacamole, sour cream, and some lime wedges. (Most things in my life can be improved with those three things…)
 
 
 
 

Thank you Monique! Please check out Monique’s quickly growing TK Recipe Box as well as her beautiful blog, Ambitious Kitchen. You’ll find the complete recipe and instructions below.

Printable Recipe

Butternut Squash and Black Bean Enchilada Skillet

by Monique of Ambitious Kitchen on January 4, 2013 in Special Dietary Needs, Vegetarian January 4, 2013 Special Dietary NeedsVegetarian

See post on Monique of Ambitious Kitchen’s site!

4.96 Mitt(s) 24 Rating(s)

Prep Time: 10 mins

Cook Time: 20 mins

Difficulty: Easy

Servings: 6

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Put a spin on Mexican night with this healthy, vegetarian skillet dish. Ready in 30 minutes!

Ingredients

• 2 teaspoons Olive Oil
• 1  Medium Yellow Onion, Diced
• 3 cloves Garlic, Minced
• ½  Jalapeno, Seeded And Diced
• 3 cups 1/2 Inch Diced, Peeled Butternut Squash
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• Salt And Pepper To Season
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 8  Yellow Corn Tortillas (taco Size), Cut Into Thick Strips
• 1 can (15 Oz. Size) Red Enchilada Sauce
• 1 cup Reduced-fat Colby Jack Or Mexican Cheese, Divided
• Cilantro And Low Fat Sour Cream, For Serving

Preparation Instructions

Heat olive oil over medium-high heat in a large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 8 to 10 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes until everything is nice and melted.

Turn your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in the oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a bit golden brown. Remove from heat and serve immediately.

Serve with sour cream, cilantro, guacamole, or hot sauce!

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 
Friends, this may be the most beautiful soup I’ve ever made. Or photographed. Or eaten. The lovely TK member Julia at The Roasted Root definitely has an eye for color and a wonderful sense for taste. This soup was one of those recipes that grabbed me and wouldn’t let go. 

Luckily, it’s fall. I’d have had a hard time finding a butternut squash in April.

Speaking of butternut squash, if you’ve got one, (carefully) chop it in half. You’ll need a very sharp knife for this. Butternuts don’t give in easily.

Scrape out all of the seeds and slimy stuff.

Drizzle some oil on the insides, and sprinkle it with salt.

Place them face-down in a baking dish and place them in the oven for 40-60 minutes, depending on the size of your squash.

Meanwhile, peel the beets and carrots, cut them into chunks and put them in your food processor.

Buzz them up until the pieces are small and slightly smaller than peas. Transfer to large mixing bowl.

Don’t wash the food processor. (I like how Julia thinks.)

Zest a whole orange.

If you don’t have a Microplane zester, stop what you’re doing and go get one. (Make sure someone is home to watch your roasting squash.) I love mine, and use it all the time!

Add the zest to the beet-carrot mixture.

Cut the apples into large chunks.

Add them to the dirty food processor. (Don’t worry, it’ll all work out in the end.) Also, juice the orange you just zested, right over the apples.

Good grief, I need a manicure. Maybe if I hold out long enough I’ll have pink French tips.

Buzz up the apples an orange juice, and dump it into the bowl with the beets and carrots.

Nope, not time to wash the food processor. Hang tight.

Peel and slice the ginger, and throw the ginger pieces into the food processor with the walnuts.

Process them until you have a chunky, finely chopped mixture.

And … you guessed it. Transfer the mixture into the other bowl, along with some unsweetened coconut.

Over that, add some extra-virgin olive oil, a few pinches of salt, and some toasted sesame seeds.

Mix it all together and you have this incredibly flavorful and vibrant garnish for the soup! I love all of the flavors in this salad.

I think my favorite color is beet, too.

Check on that squash now. You’ll know it’s done when you can easily stick a butter knife into it and the skin starts to turn golden brown.

Scrape out all of that soft, butternutty goodness …

And toss it into your blender. Add some of the chicken stock to help it blend.

Give it a whirl until it’s silky smooth.

Pour it into your favorite soup pot along with a can of coconut milk.

Grate some ginger into the pot. If you still don’t have a Microplane, it’s not too late to get one!

Add the cinnamon and salt. (I think next time I’d halve the cinnamon and double the ginger, but that’s just my taste.)

Add more chicken stock until the soup reaches your desired consistency.

Stir it well and heat it to a low boil.

Ladle this gorgeous soup into some bowls, top with a couple spoonfuls of the salad and a drizzle of coconut milk. (Don’t be like me and photo bomb yourself. Unless you really want to.)

I LOVED this soup. It has such a unique flavor, combined with the salad. Please don’t make this without the salad! I think it really takes the soup to a whole new level. (The recipe for the Beet Slaw can be found in Julia’s site. She credits her friend Jason for finding it on a paleo website.)

Thanks again, Julia (and Jason), for a great cleansing-between-rich-meals recipe for the holidays!

Be sure to check out Julia’s Tasty Kitchen Recipe Box as well as her blog, The Roasted Root, for more tasty, nourishing recipes!

Printable Recipe

Gingered Butternut Squash Soup

by Julia {The Roasted Root} on October 5, 2012 in Soups October 5, 2012 Soups

See post on Julia {The Roasted Root}’s site!

0.00 Mitt(s) 0 Rating(s)

Prep Time: 10 mins

Cook Time: 1 hr

Difficulty: Easy

Servings: 6

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Simple roasted butternut squash soup with coconut milk, chicken stock ginger, and cinnamon. Easy, nutritious and dairy-free!

Ingredients

• 1 whole Butternut Squash, Medium-sized
• Olive Oil, To Drizzle On Seeds
• ½ teaspoons Salt, Or To Taste
• 3 teaspoons Fresh Ginger, Grated
• ½ teaspoons Ground Cinnamon
• 2 cups Chicken Or Vegetable Broth
• 1-½ cup Coconut Milk (full-fat Recommended) Or Almond Milk

Preparation Instructions

Preheat the oven to 375ºF. Cut butternut squash in half lengthwise, scoop out the seeds and lightly drizzle the flesh with olive oil and salt. Place squash in a casserole dish cut-side down and bake for 50 to 60 minutes until flesh is very soft and juices are seeping out.

Allow squash to cool and once cool enough to handle, scoop the flesh out and place it in a blender (discard the skin). Add the remaining ingredients to the blender and blend until completely smooth.

Pour the soup into a pot and heat to a low boil.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 
We recently bought half of an organic, grass-fed cow. That’s, like, a whole freezer full of meat, and my mind is reeling at all of the unfamiliar cuts. (My meat selection growing up was limited to ground beef, steak, roasts, and boneless, skinless chicken breasts. I’ve come a long way!) Beef short ribs is one of those cuts, so I wandered around Tasty Kitchen looking for recipes. When I saw TK member Shelbi Keith’s recipe for Crockpot Korean Short Rib Tacos, I knew it was going to be a winner.

Why?

1. Unfamiliar cuts of meat + slow cooker = deliciousness
2. Tacos make my world go round. I love them almost as much as my children.

Let’s start!

Gather up the ingredients for the sauce that goes in the slow cooker with the short ribs: soy sauce (I used tamari), rice vinegar, sesame oil, crushed red pepper flakes, garlic, ginger, and brown sugar (I reduced it to 1/3 cup).

Peel the garlic and ginger and roughly chop them both. For the ginger, I just cut the skin off with a sharp knife. Yes, you may lose some ginger in the process, but the thought of scraping it off with the back of a spoon makes me crazy. So, I slice it off.

Put the garlic and ginger in a food processor and give it a few pulses until it’s nice and minced. You could also mince it really well with a knife. Or use a Microplane grater.

Transfer to a medium-ish bowl. Preferably one with polka dots.

Add the soy sauce …

And the rest of the ingredients: brown sugar, rice vinegar, sesame oil, and crushed red pepper.

Give it a stir. You can make this sauce ahead and keep it in the fridge for several days.

Unwrap your beef short ribs.

Grab the slow cooker your mom used when you were a kid. (Those are the best kind! The newer ones cook way too hot.) Place the ribs inside. I used a 4-quart slow cooker, and it did wonderfully.

Pour that sauce over the ribs, put the lid on, and walk away.

For about 10-12 hours. It took my ribs 11 hours to loosen up and start falling off the bones. It was a lot longer than I anticipated.

So, instead of having these for dinner, I took the meat off the bones, poured the sauce into a container, and went to bed. That’s why the fat is so hard in the photo above. It was nice, though, to be able to remove so much of it. And it made for a nice, quick Saturday lunch the next day!

I had to show you this. This is what the sauce looked like when I removed the fat, after it had sat in the fridge all night. Sort of like a beef broth-soy sauce gelatin. *shudder*

No need to fear, though. I threw the meat into a skillet with about half of the gelatin-ized sauce and after a few minutes it got all juicy-like. Meat’s ready!

Now let’s make the carrot-cucumber slaw to go on top. Don’t slack on this. This taco needs this slaw.

Peel a carrot and a cucumber. (I made more slaw than the recipe suggested and used every bit.)

Julienne them both and place them in a bowl. You can do it by hand or use a julienne blade on a mandoline slicer. I really, really love my mandoline. It’s a dangerous thing for me to have, given my track record with sharp objects, but it makes thin, beautiful, uniform cuts. Totally worth the risk.

The dressing for the slaw is simple: just rice vinegar, sugar, salt, and some crushed red pepper flakes. Combine them in a bowl …

And pour it over the carrots and cucumber. You can do this a couple of hours ahead of time, but if you do it earlier, the cucumbers might get soggy. Toss it around, and it’s ready!

Grab some tortillas and assemble the tacos, placing some slaw over the shredded meat. Top it with some chopped fresh cilantro and you are in business, my friends.

Thank you, thank you, Shelbi for making these tacos a part of my life! They were fantastic and every solid-food-eating member of my family loved them!

Be sure to check out Shelbi’s Tasty Kitchen Recipe Box and her blog, Look Who’s Cookin’ Now for more great recipes! (Her Lime Grilled Steak with Smoky Cilantro Butter is calling my name.)

Printable Recipe

Crockpot Korean Short Rib Tacos

by Shelbi Keith on February 13, 2012 in Main Courses, Slow Cooker February 13, 2012 Main CoursesSlow Cooker

See post on Shelbi Keith’s site!

5.00 Mitt(s) 15 Rating(s)

Prep Time: 15 mins

Cook Time: 7 hrs

Difficulty: Easy

Servings: 3

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After taking one bite, my husband proclaimed this his new favorite meal!

Ingredients

• FOR THE KOREAN SHORT RIBS:
• 5 cloves Garlic
• 1-½ whole Inches Of Ginger, Peeled
• ¾ cups Soy Sauce
• ½ cups Plus 3 Tablespoons Brown Sugar
• 6 Tablespoons Rice Vinegar
• 2 Tablespoons Sesame Oil
• 1 teaspoon Red Pepper Flakes
• 3 pounds Beef Short Ribs
• FOR THE CUCUMBER SLAW:
• ½ whole Hot House Cucumber
• ½ whole Carrot
• 4 teaspoons Rice Vinegar
• 1 teaspoon Sugar
• 2 pinches Salt
• 1 pinch Red Pepper Flakes
• FOR SERVING:
• 4 whole Tortillas
• 2 Tablespoons Cilantro For Garnish

Preparation Instructions

For the Korean short ribs:

In a mini food processor, blend garlic and ginger until minced. Mix with soy sauce, brown sugar, rice vinegar, sesame oil, and red pepper flakes.

Place short ribs in crockpot and pour sauce over ribs. Turn crock pot on low heat. Cover with a lid and cook for 6-8 hours.
Remove meat from pot, discard bones. Place in the fridge to chill to touch.

Meanwhile, skim fat off the top of the sauce. Place in a sauce pan and simmer until thickened.

Once meat is cool to touch, pull apart with your fingers. Pour about 1/2 cup of the sauce back into the meat. You may serve the extra sauce on the side or discard it.

For the cucumber slaw:

Peel cucumber and chop into matchsticks. Peel carrot and shred.

Mix carrot and cucumber with rice vinegar, sugar, salt and red pepper flakes.

Serve meat on a warm tortilla topped with slaw and cilantro.

 
 
_______________________________________

Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

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