Skinny Bitch in the Kitch by Rory Freedman Read Free Book Online Page B

cut into ½-inch dice
1 yellow or green bell pepper,
cut into ½-inch dice
1 red onion, cut into ½-inch dice
2 cloves garlic, minced
3 cups enchilada sauce, homemade
(recipe follows) or canned
1 cup fresh corn, cooked, or frozen
corn, thawed
1 (2¼-ounce) can sliced
Mission olives, drained
1 teaspoon fine sea salt
½ teaspoon ground cumin
½ teaspoon ground coriander
12 (7-inch) corn tortillas
4 ounces vegan cheddar
cheese, shredded
2 scallions, thinly sliced
    Preheat oven to 350°F.
    Heat 2 tablespoons of the oil in a 10-to 12-inch skillet over medium heat. Add the bell peppers and cook, stirring occasionally, for 5 minutes. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic, reduce the heat to low, and cook, stirring occasionally, until all the vegetables are very tender, about 10 minutes. Transfer the vegetables to a large bowl and stir in ½ cup of the enchilada sauce, the corn, olives, salt, cumin, and coriander.
    Warm the remaining enchilada sauce in a small saucepan. Then transfer the sauce to a round 8- or 9-inch cake pan. Working one tortilla at a time, use tongs to dip the tortilla into the warm enchilada sauce, dipping to soften the tortilla and coat both sides. Transfer the tortilla to a plate and spoon about ½ cup of the vegetable mixture down the center of the tortilla. Roll the tortilla into a tight cylinder, enclosing the filling. Transfer
the filled tortilla to a 13 x 9-inch baking pan, seam side down. Repeat with remaining tortillas, making 2 rows of 6 enchiladas each in the baking pan.
    Pour the leftover dipping sauce over the enchiladas, covering them evenly. Sprinkle the cheese over the sauce. Bake for 20 minutes, or until the tip of a knife inserted into the center of an enchilada comes out piping hot. Sprinkle with scallions and serve.
ENCHILADA SAUCE
    Makes about 3 cups
    10 dried California or other
mild chiles, stemmed,
split, and seeds removed
5 cups water
1 clove garlic
¼ cup refined coconut oil,
melted, or safflower oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon fine sea salt
    In a 10- to 12-inch skillet over medium high heat, toast the chiles a few at a time until they’re blistered and a few shades darker, 1 to 1½ minutes, turning occasionally. Transfer to a bowl and cover with the water. Place a plate on top of the chiles to keep them submerged in the water (if necessary, place something heavy, like a can or two, on top of the plate). Set aside for 30 minutes.
    Drain off 2 cups of the water. Place the chiles and remaining water in a blender, along with the garlic, oil, tomato paste, cumin, oregano, and salt. Puree until smooth. Transfer the mixture to a 2- or 3-quart saucepan over high heat. Bring to a boil, reduce to a simmer, and cook 10 minutes.

Italian BITCH
    Oh, Italian food, how we love thee. When everyone was forsaking you for “low carb” diets, we never turned our backs on you. And we never will, Italian food. We never will.
     
    East Coast Lasagna
     
    Stuffed Shells
     
    Penne with Butternut Squash, Sage Pesto, and Almonds
     
    Fettuccine Alfredo
     
    Linguini with Pesto, Pine Nuts, and Sun-dried Tomatoes
     
    Eggplant Parmesan

East Coast Lasag na
    Serves 8 to 12
    6 quarts water
About 3 tablespoons fine sea salt
1 pound whole wheat or brown rice
lasagna noodles
5 cups Basic Red Sauce
(see page 156)
4 cups Tofu “Ricotta” (see page 158)
12 to 14 ounces vegan ground beef
(if frozen, no need to thaw)
10 ounces vegan mozzarella
cheese, shredded
     
    Preheat oven to 350°F.
    In an 8- to 10-quart stockpot over high heat, combine the water with about 3 tablespoons salt. Bring the water to a boil, add the lasagna noodles, and cook according to the package directions. When the pasta is done, drain it, briefly rinse it (just to make it cool enough to handle), and drain it again. Separate the noodles and lay them on foil, waxed paper, or parchment paper to keep them from sticking together.
    Spread ½ cup of the Basic