Archives for October 2014

ROASTED TOMATILLO & POBLANO ENCHILADAS

I cannot be friends with anyone who uses canned green chiles for a recipe like this. Well, I at least cannot be romantically involved with anyone who uses canned green chiles for a recipe like this. It is only acceptable, in my book, to use such evil things if you live where there is anything remotely close to a “first frost” that ends chile season. I am certain that in most areas, you can scrape together the fresh ingredients to make this dish happen. And if not, I mean, do it anyway with canned chiles but just don’t tell me about it.

In case you were wondering, I have every right to be bossy since it’s my blog. Now, I just need to find an excuse to be bossy all the other times I’m bossy. Anyway, back to the task at hand–these smoky and tangy vegetarian enchiladas are filled with mushrooms, caramelized onions, and queso fresco. Then, the filled and rolled corn tortillas are surrounded by a super simple green sauce that only has 5 ingredients. So proud of it this one! Get on it.

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SPAGHETTI WITH SPICY BREADCRUMBS

This pasta dish might make your skirt fly up over your head. Using homemade toasted breadcrumbs in pasta dishes is genius. It’s as carbful as when people put potatoes in pasta but not nasty, like when people put potatoes in pasta. This dish has three main flavor components–breadcrumbs, caramelized onions, and garlic & anchovy oil.

Even though it’s packed with flavors on both ends of the breath spectrum, it is surprisingly light. I think that’s due to the fact that it is a sauceless pasta and is simply held together with a little bit of hot cooking liquid. I’m telling you, skirt over head.

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VEGETABLE POT PIE

Alright, fall is definitely not here in Los Angeles yet. In fact, as I type this, there is a pool party happening outside my window and it’s a swell 88 degrees. 

However, it is October and I should be making fallish meals and wearing all my cute scarves. Therefore, lately, I’ve been turning the oven on to bake and nearly sweating to death then insisting on wearing said cute scarves anyway and sweating even more. It’s made me happy in principle only. This vegetable pot pie is the golden and flaky love child of my determination to embrace autumn and my love of savory baked items in individual portions. They are absolutely delicious, not terribly bad for you, and freeze perfectly for easy weeknight meals later on. Win, kind of win, win.

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