Potato and Kale Enchiladas

You don't have to be a vegetarian or vegan to enjoy this dish.

2 large Russet Potatoes, diced
1 bunch kale
1 medium yellow onion, chopped
3 tbsp. olive oil
1 tbsp. cumin
1 tsp. chilli powder
salt and pepper to taste
1/4 c. diced jalapeno peppers
8 corn tortillas
2- 10 oz. can Green Enchilada sauce or just one big can
4 oz. can green chiles
cilantro, chopped for garnish

1. Preheat oven to 325 Degrees.

2. Take the diced potatoes and place them in a large pot filled with water. Boil the potatoes until they are soft,about 15 to 20 minutes and then drain.

3. Take the kale leaves off the stem and rinse to make sure they are clean. Chop the kale and set aside.

4. Take a large saute pan and drizzle with 3 tbsp. olive oil on medium high heat. Once the pan is hot, add the diced onions and cook until translucent, about 7 minutes. Add the kale and saute for another 10 minutes until the kale is completely cooked and wilted down. Slightly Add the diced potatoes, mashing slightly, and stir until evenly distributed. Season with salt, pepper, cumin, and chili powder; add the diced jalapeno peppers. Cook with all ingredients for about 7 to 10 minutes.

5. Add a couple of T of olive oil to a skillet. When it's very warm, place a tortilla for 10 seconds each side. This will heat the tortilla and keep it from breaking when rolled. Take about 1/3 cup of filling and spread in the middle of the tortilla, roll it up, and place inside a greased large rectangular dish. Repeat process until all filling is completely gone. It should make anywhere between 6-8 enchiladas (if you make more than 6 you may want to get another can of enchilada sauce).

6. In a medium bowl, pour in both cans of enchilada sauce along with the 4 oz. can of green chilies; stir and pour evenly over the enchiladas. Place inside the oven for 10 minutes, garnish with chopped cilantro, and serve.

Modified Recipe by Brown Sugar at http://bsugarmama.com/potato-kale-enchiladas

Veggie Pizza

Ingredients

• 1 whole Unbaked Pizza Crust
• Olive Oil
• Salt And Pepper, to taste
• ¼ cups Prepared Pesto
• 5 cloves Garlic, Minced
• 1 pint Red Grape Tomatoes, Halved Lengthwise
• 1 pint Yellow Grape Tomatoes, Halved Lenthwise
• 1 Tablespoon Balsamic Vinegar
• 16 whole Basil Leaves (chiffonade)
• 6 ounces, weight Mozzarella, Grated
• ¼ cups Grated Parmesan Or Romano
• ½ cups Fontina Cheese
• 4 ounces, weight Goat Cheese Crumbled

Preparation Instructions

To make the pizza topping: In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t oversalt, though!) Cover and refrigerate for an hour or two if you have the time.

Preheat the oven to 500 degrees. Roll out the pizza dough as thin as it will go and transfer to an oiled baking sheet. Drizzle a little olive oil on the dough and smear it around with your fingers. Sprinkle with salt and pepper, then spread pesto all over the surface. Mix the cheeses together and sprinkle them all over.

Bake pizza for 12-15 minutes, until crust is golden and topping is bubbly. Remove from oven and spoon on tomato-basil salad.

Cut into squares and serve!

http://tastykitchen.com/recipes/main-courses/bruschetta-pizza-2/?print=1/#size3x5

Pizza Crust

• 1 teaspoon (SCANT) Active Dry Yeast
• 3/4 cups Warm Water
• 2 cups All-purpose Flour
• 3/4 teaspoons Kosher Salt
• 3 Tablespoons Olive Oil

Preparation Instructions

Sprinkle yeast over 3/4 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. 

With the mixer running on low speed, drizzle in olive oil until combined with flour.

 Pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance.

thepioneerwoman.com/cooking/2013/08/pizza-ree-a/#recipe-form-161951