coriander – Simply Delicious: The Cookbook Project

13-9: Enchiladas

Jamie Martin Group 13: Vegetarian Dishes, Section 2: Main Courses January 26, 2021January 26, 2021black pepper, canola oil, cashews, Cheddar, cheese, chopped, cilantro, coriander, cubed, dinner, eggplant, fairly easy, fairly expensive, filling, garlic, lunch, Mexican, Monterey Jack, nuts, parsley, peeled, Pepper Jack, raisins, salt, sautéed, shredded, sour cream, Southwestern, spicy, Tex-Mex, tomato sauce, tomatoes, tortillas, untested, vegetable oil, vegetarian, yellow onions

Enchiladas were always a big hit in one of my previous cooking jobs, and they’re still a big hit when I make them at home for dinner today. Presenting 13-9: Enchiladas as a vegetarian dish (using vegetables as filling instead of meat) is pretty avant-garde for a 1980s cookbook, but you can always adjust the fillings as you wish.

If you want to add some options to your combination plate, you can add in 8-65: Sizzling Skirt Steaks, 3-15: Quick Mexican Soup, or 9-6: Filled Tacos.

Enchiladas were usually (and still are) one of my top choices when going to a Mexican restaurant, and the method here is not that far off from the traditional way to make them.

However, as much of a stickler as I am for authentic/homemade, I like the canned enchilada sauce you buy in the supermarket SO much better and will pretty much always just use that. Can’t tell you why, just my personal preference.

17-50: Cornmeal-Jalapeño Biscuits

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods January 11, 2017November 8, 2020all-purpose flour, appetizers, baked goods, baking powder, baking soda, biscuit cutters, biscuits, breakfast, butter, buttermilk, chopped, cilantro, cookie cutters, coriander, cornmeal, cumin, cut in, dough, easy, egg-free, gift ideas, granulated sugar, herbs and spices, hors d'oeuvres, inexpensive, jalapeño peppers, lunch, melted, minced, parsley, party food, salt, side dish, Silpat, snacks, untested, vegetarian

Making biscuits is quick and easy, especially when following this recipe for 17-50: Cornmeal-Jalapeño Biscuits from Simply Delicious. One of my favorite rainy-day activities, I enjoy baking because the warm oven heats up the house nicely. The only feeling that can beat it is sitting by the fireplace.?

A recipe like this could be cooked similar to a cornbread in a cast iron skillet placed near a fireplace hearth. That would be really old school, but I prefer using this biscuit method because each biscuit is baked with its own crunchy, delicious crust.

This recipe is so versatile. You can make the biscuits small for appetizer-sized portions or you can make dinner sized biscuits as a side dish.