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Friday, February 8, 2013

Two Original Recipes-- Steak Enchiladas and Fish & Pasta

If you've been following me on Facebook, you'll know that I've been having some fun in the kitchen lately, making up new recipes!  If I had an unlimited grocery budget, I might do that more--but then, it's fun to get creative with the bountiful blessings we do have. :)

Last week Joshua got some steak for a treat, and they were so big we had leftovers!  So I made them into yummy steak enchiladas.  This recipe (and the next one--I have two for you!) are both highly adaptable to your tastes and to what you have on hand.  Feel free to make substitutions.  I never leave recipes alone, so I sure don't expect you to! :)

Creamy Steak Enchiladas
Serves 2-4 (depending on how hungry you are!)
Total preparation & cook time: 50 minutes to 1 hour
Make this a quick meal, ready in about 30 minutes, by using packaged tortillas and chunky salsa, instead of making a tomato-onion mixture and tortillas from scratch.  I made everything homemade, but that was only because I didn't have salsa and I don't like store-bought tortillas!

4 large whole-wheat tortillas

  • For tortillas:
    • 1 c white whole wheat flour
    • 1/8 c shortening (or you could use butter or coconut oil)
    • 1/4 tsp salt
    • approx 1/4 c water
  • Mix flour and salt in a bowl.  Cut in fat until mixture resembles coarse crumbs.  Stir in water, 1 T at a time, until dough forms a soft ball.  Cut into 4 parts and roll into a circle (about 8 in. in diameter) on a lightly floured surface.  Meanwhile, heat a dry skillet on medium-high heat.  Cook tortillas 2 minutes on a side or until bubbles form; undercooking a bit is fine.  Tortillas should still be soft and flexible.
2+ cups cooked, thinly sliced steak (or chicken, pork, or ground beef)
2+ cups fresh spinach

1 1/2 to 2 cups chunky salsa, or the following:
1 onion, chopped
1-3 cloves garlic, minced
1 can crushed tomatoes
1 tsp basil
1/4 tsp chili flakes or powder
1/2 tsp salt


  • For tomato mixture (let simmer while making tortillas):
    • Saute' onion and garlic until soft.  Add remaining ingredients, simmer until ready to add to enchiladas.
Mix in a medium bowl:
  • 1 can condensed cream of mushroom soup (you could probably substitute sour cream for this but we like the flavor of the soup)
  • 1/4 c. milk or water
  • 1-1 1/2 c. shredded cheddar cheese (or cheese of choice)


Heat oven to 350 degrees and grease 9x13 baking dish.  In each tortilla, roll about half a cup of steak, half a cup of spinach, and 2-3 T of soup mixture.  Place in pan, seam sides down.  Spread remaining soup mixture over tortillas.  Evenly distribute tomato mixture or salsa over soup mixture.  Sprinkle additional cheese over all if desired.  Bake 20-30 minutes or until bubbly.


Lemon-Garlic-Rosemary Tilapia with Pasta and Spinach
Serves 2
Total preparation & cook time: 35 minutes

2 tilapia fillets (or other light white fish)
zest of 1/2 lemon (3+ teaspoons), divided
1/2 tsp rosemary, fresh or dried
1 clove garlic, minced
1 tsp salt, divided
2 T butter, divided
1/4 to 1/2 lb pasta of your choice (depending on how much you want to eat)
2-3 c. spinach, fresh or frozen

Heat oven to 375 degrees.
In small bowl, mix rosemary, minced garlic, 1/2 tsp salt, 1 T butter, and all but 1/2 tsp of lemon zest.  Crush with your fingers or a mortar and pestle.
Place fish in a small baking dish, such as a glass pie plate.
Spread the butter mixture over the fillets, half on each.  Bake for 20-25 minutes or until fish flakes easily with a fork.  Baking time will vary depending on thickness of fillets.  Watch carefully to avoid over-cooking.

Meanwhile, boil 2 quarts water.  Add pasta and 1/2 tsp salt.  When nearly done, add spinach and cook until pasta is al dente and spinach is just wilted (or thawed and heated, if using frozen).  Drain.  Toss with remaining 1/2 tsp lemon zest and 1 T butter.  Serve fish on a bed of pasta and spinach.

What are some of your favorite recipes?  If you try either of these, let me know what you think (and if you changed anything ;) )!

Linking with Upward Not Inward, Your Thriving Family, Consider the Lilies

5 comments:

  1. I have everything for the enchiladas! Well, except leftover steak and cream of mushroom soup...lol. Maybe if we make steak on Sunday...and I think I'd buy sour cream instead of the soup just because there's less salt in that. But both of these recipes sound delicious! I'm not a huge fan of fish, but tilapia sounds kind of yummy. :)

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    1. You can get reduced-sodium cream of mushroom soup! :) Sour cream would be good too, but we like the flavor of the soup in this and other casseroles (and I don't even like mushrooms).

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  2. I'd like to try the enchiladas! Sounds great! What kind of steak did you use (what cut)? I'm also interested in the homemade tortillas. Unfortunately our sink isn't working now (well I mean the drain, and its a clog in the wall not just the pipes under) so cooking is kinda hard to do right now haha. Hopefully it will be fixed soon.

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    1. I think we had a ribeye, but you could use any cut; just slice it thin. The tortilla recipe is basically the one in "More with Less" cookbook; I just use all white-whole-wheat flour instead of all-purpose. Highly recommend that cookbook. We had a clog in our sink a couple weeks ago! And it was pretty far down there. Joshua and our landlord had to use a "snake" to clean it out. I did dishes in the bathroom...kind of a pain for a couple days, but it worked. In the meantime, you might try pouring some baking soda, then a cup or so of vinegar and a tea-pot full of boiling water all down the drain. That can sometimes help. :)

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  3. We love tilapia around here!!!!!!! I'll have to give this one a shot!

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