A Farewell Dinner

I found out my good friend, whom I had sponsored for RCIA and entering the Catholic Church two years ago, was moving just recently.  So, in an effort to send her off well and also cook, I invited her and another mutual friend over for dinner last night.  I made a meatless Mexican dish that I obtained from October's edition of Cooking Light.  I also made a torte that involves the super-goodness of cream cheese and fruit.  Both are fairly simple to make if you make the time and have the patience.  Dinner overall was a success with great conversation and good food! :)

Black Bean and Cheese Enchiladas with Ranchero Sauce (Vegetarian)

2 large chipotle peppers in adobe sauce from the can (original recipe calls for dried ancho chiles, but I
         couldn't find in the store)
2 cups water

2 tsp. olive oil
1 cup chopped yellow onion
5 garlic cloves, minced
1/4 tsp. kosher salt (I used sea salt)
2 cups chicken broth (recipe call for vegetable
      broth, but I couldn't find that in the store either)
2 Tbsp. corn starch
2 Tbsp. oregano
2 Tbsp. tomato paste
1/2 tsp. ground cumin
1 Tbsp. lime juice (I used the juice from a whole
    lime)
1/8 tsp. ground red pepper
1 (15 oz.) can black beans, rinsed and drained
2 cups (8 oz.)  pre-shredded reduced fat 4-cheese
     Mexican blend, divided
6 green onions, chopped
10 mulit-grain tortillas (recipe calls for 12 corn tortillas)
6 Tbsp. light sour cream or regular Greek yogurt

Step 1:  Preheat oven to 400 F.

Step 2: Combine chiles and 2 cups of water in a saucepan; bring to a boil, reduce heat and simmer for 5 minutes.  Let stand for 5 minutes then drain chiles in a colander over a bowl, reserving 1 cup cooking liquid.

Step 3:  Heat olive oil in medium saucepan over high heat.  Add onion; saute 1 minute. Reduce heat to medium and add garlic and salt.  Cook 5 minutes or until golden brown, stirring occasionally.  Add broth (I made mine on the stove with 2 cups of water and the granule/powder broth), corn starch, oregano, tomato paste, and cumin.  Cook 8 minutes or until thickened, stirring occasionally.

Step 4:  Pour onion mixture into a blender; add chiles and reserved liquid.  Don't let the steam build up in your blender, so leave it set a few minutes. Be sure that your lid is on very tight, or you will have a complete mess! Blend until smooth (just a few quick pulses to get the big chunks out).  Stir in the lime juice and red pepper.

Step 5: Combine the beans, 1 cup cheese, and half the green onions into a bowl.  

Step 6: Spread 1/2 cup sauce in bottom of 9x13 glass or ceramic baking dish (I don't own one, so I used my regular 9x13 pan I use for baking); coat it with cooking spray.

Step 7:  Warm tortillas according to package directions (popped mine in the microwave for 30 seconds).

Step 8: Spoon 3 Tbsp.  bean mixture down center of each tortilla then roll up.  Place, seam-side down, in prepared dish.  Pour remaining sauce over filled tortillas.  Top with remaining cheese.

Step 9: Bake at 400 F for 15 minutes or until lightly browned.  Sprinkle with remaining green onions and serve with sour cream or Greek yogurt.

To add some variety, make some guacamole with tomatoes to eat with these enchiladas!  Muy bien!

Nutritional and Serving Information
Serves 5-6 depending on type of tortillas used; 2 enchiladas and 1 Tbsp. sour cream/Greek yogurt
Calories: 302
Fat: 12.9 g
Protein: 17.3 g
Carbs: 36.1 g
Fiber: 6.4 g
Sodium: 574 mg

Summer Fruit and Sweet Cream Cheese Galettes


1 package (8 oz.) cream cheese, softened
1/2 cup powdered sugar
2 Tbsp. sugar (and a little extra for sprinkling)
3 Tbsp. cornstarch, divided
1 whole egg separated
1 tsp. vanilla extract or 1/4 tsp. almond extract
1 refrigerated pie crust from a 14.1 oz. box
2 cups fruit (I've used fresh peaches when in season
    in the past; this time, I used the frozen berry mix
    that can be found in your local freezer section.)

Step 1:  Preheat oven for 400 F.

Step 2:  Mix cream cheese, powdered sugar, 2 Tbsp. corn starch, and egg yolk in medium bowl.

Step 3:  In a separate medium bowl, mix fruit, 2 Tbsp. sugar, 1 Tbsp. corn starch, and vanilla or almond extract

Step 4: Unfurl pie dough on a lightly floured surface and roll to about 13 inches in diameter.  Slide onto a cookie sheet or pizza pan and spread cream cheese mixture evenly, leaving a 2-inch border.

Step 5: Scatter fruit mixture evenly over cream cheese mixture.  Fold pastry border over the fruit.  Brush dough perimeter with egg white and sprinkle with a bit of sugar.

Step 6:  Bake galette until golden brown and bubbly about 30 minutes.  Loosen with a metal spatula and slide onto a wire cooling rack to cool slighly.  Serve warm.

Nutritional and Serving Information
Serves 6
Calories: 372
Carbs: 40 g
Protein: 5 g
Fat: 23 g
Fiber: 2 g
Sodium: 306 mg

Maureen, Angela, and me one last time

Angela with a bun in the oven...I think Maureen was shocked! :)