Mediterranean Tuna Melt

From Everyday Food Magazine
Serves 4

*12 oz. canned tuna
*1 can chickpeas, drained and rinsed
*1/4 cup minced red onion
*1/4 cup fresh lemon juice
*1/4 cup green olives, chopped
*2 tbsp capers, rinsed
*1 tbsp olive oil
*1 tbsp Dijon mustard
*salt and pepper
*1 baguette, split lengthwise
*1/2 cup Parmesan, grated

Heat broiler. In a bowl, combine first eight ingredients (through mustard); season with salt and pepper.

Lay bread, cut side up, on a baking sheet; top with tuna mixture and sprinkle with cheese. Broil until golden, 2 to 4 minutes. Cut into pieces; serve.

Cheese Enchiladas

From Homesick Texan blog
http://homesicktexan.blogspot.com/2007/01/essence-of-tex-mex.html

Chili Gravy (from Robb Walsh)
Ingredients:
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 tsp black pepper
1 tsp salt
1-1/2 tsp powdered garlic
2 tsp ground cumin
1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
2 T chile powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods)
2 cups chicken broth (or water)

Method:
Heat the oil in a skillet over medium-high heat.
Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
Add chicken broth or water, mixing and stirring until the sauce thickens.
Turn heat to low and let sauce simmer for 15 minutes. Add water to adjust the thickness. Makes 2 cups.

Cheese Enchiladas
Ingredients:
1/2 cup vegetable oil
8 corn tortillas
3 cups shredded cheddar cheese (can make it with Velveeta for extra melting oomph and good ol' Tex-Mex authenticity)
One medium onion, diced
2 cups chili gravy

Method:
Preheat the oven to 450.
Pour the oil in a small skillet, and heat the tortillas one at a time. Keep them wrapped in a cloth until all 8 are heated.
Pour 1/2 cup of chili gravy in a baking pan.
Take a tortilla, put 1/4 cup of cheese and 1 tablespoon of onion in the center and roll it.
Place rolled tortilla in baking dish, seam side down.
Continue with remaining tortillas.
Take remaining chili gravy, and pour it over the rolled tortillas.
Sprinkle remaining cheese and onions on top.
Bake for 10 minutes or until sauce is bubbly and cheese is melted.
Makes 8 enchiladas.

Sweet Potato-Peanut Bisque

Eating Well
Serves 5

*2 large sweet potatoes
*1 tbsp canola oil
*1 small yellow onion, chopped
*1 cloves garlic, minced
*3 cups reduced-sodium tomato juice
*2 oz. canned diced green chiles
*2 tsp minced fresh ginger
*1 tsp ground allspice
*15 oz. can vegetable broth
*1/2 cup natural peanut butter
*pepper to taste
*cilantro for garnish

Prick sweet potatoes with a fork and microwave until just cooked through, 7-10 minutes. Let cool. Meanwhile, heat oil in a Dutch oven at medium-high heat. Add onion and cook 2-4 minutes, then add garlic and cook one minute more. Stir in juice, green chiles, ginger and allspice and boil gently. Cook fir 10 minutes.

Peel the sweet potatoes and cut into bite-size pieces. Add half to the pot. Place the other half in a blender along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pot, stirring to combine. Thin with water, if desired and heat through. Season with pepper and serve, garnished with cilantro.

Louisiana Catfish with Okra & Corn

From Eating Well
Serves 4

*2 cups fresh or frozen okra
*1 1/2 cups fresh or frozen corn kernels
*1 medium onion, diced
*olive oil
*1 3/4 tsp Cajun seasoning
*1 lb. catfish fillet, cut into 4 portions

Preheat oven to 450. Combine okra, corn, onion, 3/4 tsp Cajun seasoning and 2 tsp oil in a large bowl. Spread the mixture on a rimmed baking sheet. Roast, stirring twice, until the vegetables are tender and beginning to brown, 20 minutes.

Meanwhile, sprinkle both sides of the catfish the remaining 1 tsp Cajun seasoning. Heat one tsp oil in a nonstick skillet over medium-high heat. Reduce heat to medium, add fish and cook until cooked through and just starting to brown, 4 minutes each side. Serve with the roasted vegetables.

Curried Eggplant with Peas and Cashews

From Everyday Food Magazine
Serves 6

*3 medium eggplants, cut into 1" cubes
*olive oil
*salt and pepper
*10 oz. frozen peas
*3 tbsp lime juice
*2 tbsp vegetable oil
*1 tsp curry powder
*1/2 cup roasted cashew, chopped
*1/2 cilantro, chopped

Preheat oven to 475. Divide eggplant between two rimmed baking sheets. Drizzle olive oil and salt and pepper, toss to coat. Spread in a single layer and roast, turning once, until golden and tender, 25 minutes.

Cook peas according to package. In a large bowl whisk together lime juice, vegetable oil, curry powder and salt and pepper to taste. Add the eggplant, peas, cashews and cilantro. Toss to combine.

Roasted Vegetable Salad with Feta

From Everyday Food Magazine
Serves 4

*1lb (1 medium) eggplant, peeled and cut into 1" pieces
*2 red or yellow bell peppers
*1 medium red onion, halved and cut into 1" pieces
*1 or 2 summer squash, halved lengthwise and cut into 1" pieces
*4 tbsp olive oil, divided
*salt and pepper
*2 tbsp lemon juice
*8 oz. arugula
*feta cheese

Preheat oven to 425. In a large bowl, toss vegetables with 3 tbsp of oil; season generously with salt and pepper. Transfer to a rimmed baking sheet and roast, turning halfway through, until vegetables are tender and browned, about 30 minutes. Let cool at room temperature.

In a large bowl, whisk together 1 tbsp olive oil and lemon juice. Add arugula and roasted veggies and toss with the dressing. Serve sprinkled with feta.