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Since my camera is currently on loan to a party who is now unreachable due to lack of phone service, I have a backlog of recipes that I don't really want to post on LazyDelicious without photographs.

Before I forget the details, I should probably get them written up somewhere!

Enchiladas con Mole y Calbacitas
adapted from February 2006 issue of Vegetarian Times

Mole Sauce
- 1 Tbs vegetable oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 3 Tbs chili powder
- 2 Tbs brown sugar
- 1 tsp ground cinnamon
- 1 whole ancho chile, roughly chopped, stem and seeds removed
- pinch ground cloves
- 1 15 oz can crushed tomatoes
- 2 cups vegetable stock or water
- 3 Tbs cocoa powder
- 3 Tbs peanut butter

- 6 oz grated Monterey Jack cheese
- 8 oz calbacitas or zucchini, grated
- 2 oz cream cheese, softened
- 1/4 cup cilantro, chopped, plus extra for garnish
- 16 8 inch flour tortillas

- queso fresco, optional

To make the sauce: Heat a large, heavy bottomed pan over medium heat. Add oil and onions and cook 10-12 minutes, or until very soft and dark mahogany brown. Add garlic, chili powder, cinnamon, chopped ancho chile, cloves, and brown sugar and cook 1 minute or until fragrant, stirring constantly. Add tomatoes, cocoa, peanut butter, and water or stock. Reduce heat to low and simmer 20-30 minutes, stirring occasionally. Puree in the pot using a stick blender, adjusting the consistency as necessary with additional water. I found that I needed to add about half a cup of water to make the mole apppropriately saucy.

To prepare the enchiladas: Toss grated calbacitas (or zucchini) with a generous pinch of salt. Microwave for 1 minute on high, and then drain in a colander. Once it has cooled, transfer to a bowl, squeezing water out of the squash a handful at a time. Mix the softened cream cheese in with the zucchini, and then stir in the Monterey Jack cheese and cilantro. Heat a large cast iron skillet over medium high heat. Place a tortilla in the hot pan and toast for 1-2 minutes, or until the top of the tortilla is hot to the touch and the bottom is beginning to brown in spots. Spread about 3 tablespoons of the filling in the center of the tortilla, and then fold the tortilla over the filling. Remove the folded tortilla from the pan and finish rolling it up. Place enchilada seam side down on a plate (I generally just put the enchiladas on the plates as they will be served--2 or 3 per person, depending on appetites). Repeat for remaining tortillas. Ladle hot mole sauce over each serving and garnish with cilantro and crumbled queso fresco if desired. Serves 8.

Comments: This recipe makes A TON of sauce, especially since it's written to make a much thicker sauce than I prefer for enchiladas. Seamus and I have eaten mole enchiladas 3 times, plus I've made mole rice to go with quesadillas, and there's STILL some left. It's really exceptionally good, though, and would also be good on enchiladas filled with shredded seitan or tofu or on top of a baked sweet potato with some queso fresco and maybe a little sour cream. If you like Indian food, and you haven't tried mole, definitely check it out.

Fried Rice Express
- 1 cup long grain brown rice
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 2 carrots, cut into thin matchsticks
- 1 stalk celery, sliced diagonally
- 5 scallions, cut into 3 inch lengths and halved lengthwise
- 1 portabella mushroom, sliced
- 1 cup bean sprouts
- 1 cup frozen edamame

Cook rice according to package directions (or use leftover rice, which is faster and works even better). Meanwhile, stir together soy sauce, vinegar, garlic, ginger, and sugar in a small bowl and set aside. Heat the oil in a large cast-iron skillet over medium-high heat. Add mushroom and carrots and stir-fry for 3 minutes. Add celery, scallions, bean sprouts, and 3 tablespoons of soy sauce mixture and stir fry an additional 2 minutes or until vegetables are tender-crisp. Transfer veggies to a bowl and return skillet to heat. Add the rice and stir-fry for 2-3 minutes or until it begins to brown a bit. Add remaning sauce mixture and edamame and continue cooking, stirring frequently, until all sauce mixture is absorbed, approximately 2 minutes. Serve rice topped with vegetables, or stir all veggies back into the rice before plating. Serves 4 generously.

Comments: This recipe started life as a recipe in Real Simple magazine. I needed a quick lunch for Seamus and I before he went back to work, and didn't feel like going to the store for any of the ingredients I didn't have that were called for in the recipe (snow peas, eggs). Fried rice is an exceedingly simple thing to make, and is pretty hard to totally screw up, but I really liked the mixed sauce thing going on in this recipe, and the nearly equal veggie-to-rice ratio. The ginger and vinegar are also nice touches, and were a tasty change from fried rice's usual "I AM MADE OF SOY SAUCE" flavor statement.


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