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Wednesday, January 8, 2014

Weekly Menu 1/11+

I did a wonderful amount of cooking over the almost two weeks I was on vacation for Christmas holidays.

Monday night, I pulled a meal from the freezer that just needed to be heated up thanks to my meal swap group.  I saved all of those meals while I was off knowing I would appreciate them more when I was back at work.



Last night I served J a 'plate of yellow' cleaning out a number of small amounts of various items from my freezer.  Guess that hard cold reality of hurrying home to cook dinner was in its full glory on night #2.



Wednesday (tonight) 2/3 of us 'weren't really hungry' so I ate leftovers (which means at some point I did cook), and then heated up leftovers for J when he decided he too was hungry.

I'm keepin it real here.

Without a doubt my favorite meal I actually cooked in recent memory was the Beef Enchiladas, and I didn't make into enchiladas, but it was still wonderfully delicious. This is not a meal you could easily pull off on a weeknight because of the 2.5 hour baking time, but it is worth every bit of the effort for a weekend meal or when you have time.

Old-Fashioned Enchiladas (America's Test Kitchen)

  • 3 lb chuck roast; cut in 1 1/2" pieces
  • salt and pepper
  • 2T oil
  • 2 onions, minced (I cut mine pretty small, but not minced)
  • 3T chili powder
  • 2 tsp cumin
  • 2 tsp ground coriander (I couldn't find any of this at HEB)
  • 1/4 tsp cayenne
  • 4 cloves garlic, minced
  • 2-15 oz cans tomato sauce
  • 1/4 c dry red wine
  • 2c grated cheddar (if preparing the enchiladas)
  • 12 corn tortillas (same)
Heat oven to 300 degrees.  Season beef with salt and pepper.  Heat half of oil in Dutch oven over medium-high heat until just smoking.  Add half of the beef and cook until well browned on all sides, about 8 minutes, turning as needed.  Transfer beef to a bowl.  Repeat with the remaining oil and beef.  

Add onions and 1/2 tsp salt and cook, stirring occasionally, until softened, 5-7 minutes.  Stir in the chili powder, cumin, coriander, cayenne and 1/4 tsp pepper and cook until the spices are fragrant and darken slightly.  Stir in the garlic and cook until fragrant.  Stir in the tomato sauce and wine, bring to a simmer scraping up any browned bits.  

Return the beef, along with any accumulated juice to the sauce.  Bring to a simmer, then cover teh pot and place in the oven.  Cook until the meat is tender, 2 to 2.5 hours.  ** This is where I put in a bowl and we ate dinner, like chili, but oh so better.**  Transfer the beef to a plate.  Pour the sauce through a fine-mesh strainer, discarding the solids and set aside.  You should have about 2 cups sauce.  

If continuing to the enchiladas, shred the beef into bite-sized pieces, place in a bowl.  Add 1/4 c of sauce and 1c of the cheese, toss to combine.  

Heat the tortillas and roll 1/3 c of beef mixture down the center of each tortilla, tightly roll and lay seam side down in a baking dish.  Pour remaining sauce over enchiladas to coat evenly.  Sprinkle remaining cheese on top.  Cover tightly with foil.  Bake at 375 for 20-25 min.  

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