Tag Archives: vegetarian

Mashed Potato and Swiss Chard Enchiladas.

It’s been pretty quiet over here on the blog lately.  I’ve made some great recipes that I’m really excited to share with you but I’ve been having trouble finding the time to sit down in front of the computer to type it all up.  I have no other excuse besides the fact that having two children is totally kicking me in the ass right now.  The Fruitaholic is about to turn four and the Baby Burrito learned how to sit unassisted, crawl and pull herself up to standing all in the same day.  Gone are the days where I could simply turn on Nick Jr., plop the baby down on the floor with some toys and take a half hour to let the words flow (or cook dinner or wash dishes or do laundry or, well, you get the picture).

So I’ve counted on my participation in the swap to keep this little old blog afloat.  It ensures that once, every other week, I spend some quality time in the kitchen with a new recipe rather than trying to get something on the table quickly.  And then I missed the last swap because I forgot about the deadline to submit a recipe and this page sat empty.  So I made sure to get my recipe in as soon as I could this time around, especially because I was excited about the Mexican theme.  Some days I think about whether it’s worth it to keep the blog going but the people I’ve met within the blogging community and the opportunity to continue to push past my comfort zone make me think otherwise.

What I loved most about this recipe was how easily it came together.  Being short on time, I set aside the bag of potatoes I had purchased earlier that morning at the farmers market in lieu of premade mashed potatoes (I love the Simply Potatoes brand, found in the refrigerator section.  The only ingredients used are potatoes, mik and butter – nothing artificial!).  The most time consuming part was caramelizing the onions.  The Baby Burrito was having a bit of a tough day so I popped her in the carrier and she was happy as a clam while I tended to them.  I’ve been attempting to keep a little edible garden this year so I added swiss chard to the recipe just because I could.  And who doesn’t like added veggies?

The enchilada sauce I bought was a little bit on the spicy side so the Fruitaholic didn’t get a chance to try it but the Husby and I were big fans.  We were both pretty bummed that I forgot to put the leftovers away so he made me promise to make it again soon.  And I will, as long as I have a free moment!

Mashed Potato and Swiss Chard Enchiladas.

Slightly adapted from Kate's Recipe Box


  • 1 Tbsp. Vegetable Oil
  • 1 Yellow Onion, finely chopped
  • 6-8 Large Leaves Swiss Chard, ribs removed and chopped
  • 3 Cups Mashed Potatoes
  • 1/2 Cup Sour Cream
  • 2 Cups Shredded White Cheddar
  • 6 Tortillas
  • 2 Cups Green Enchilada Sauce, divided
  • Sour Cream, for serving
  • Cilantro, for serving


Preheat oven to 350.

Heat oil in a small pan over medium-low heat. Add the onions and cook, stirring occasionally, until they soften and turn a rich golden brown color. Add the swiss chard and cook 2-3 minutes, until wilted and soft.

Add 1 cup of the enchilada sauce to the bottom of a 9x11 baking dish and spread to cover.

Mix together the mashed potatoes, sour cream and caramelized onion and shard mixture. Place a large spoonful of the potatoes on the bottom half of a tortilla and top with cheese. Roll the tortilla up tightly and place seam side down in the baking dish. Pour the remaining cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.

Bake 20 minutes until bubbly. If desired, broil 2-3 minutes until cheese starts to turn golden brown.

Garnish with sour cream and cilantro, if desired.


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Mongolian Tofu.

It’s a well known fact that the Husby and I tend to order a lot of takeout.  Had I known sooner that it was this easy to make my own, we could’ve saved ourselves a lot of money!

We absolutely loved this meal from the Blogger’s Choice Swap.  The recipe jumped out at me right away and even after poring through the other recipes on the site, I knew this was the one.  I already had most of the ingredients at home so I only had to pick up a few things, which is always nice.  It was quick and easy.  The rice took longer to cook than the tofu!  I can always count on the Fruitaholic to eat tofu, but was a little bit unsure of how he’d react to having it smothered in sauce.  He ate his entire portion and asked for more.  Yeah!

I stayed pretty true to the recipe, although I cut the sugar a bit and added cornstarch based on the original recipe.  It made a ton of sauce, so I recommend either adding another block of tofu or halving the sauce ingredients.  Even after spooning additional sauce over rice, there was still quite a bit leftover.

Mongolian Tofu.


  • 1 Block Extra Firm Tofu, pressed and cubed (to press, place the tofu block on a plate and cover with a few paper towels or a clean kitchen towel. Place a heavy pan on top of the towel for at least 30 minutes.)
  • 2 Tbsp. Cornstarch
  • 2 tsp. Sesame Oil (or Olive Oil)
  • 1/2 tsp. Fresh Ginger, grated
  • 3 Cloves Garlic, minced
  • 1/2 Cup Low Sodium Soy Sauce
  • 1/2 Cup Water
  • 1/2 Cup Brown Sugar
  • 1 Green Onion, chopped


Heat oil in a skillet over medium-high heat.

Add the cornstarch to the tofu in a small bowl and toss to coat.

Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.

While the tofu is cooking, combine the ginger, garlic, soy sauce, water and brown sugar. Mix well.

When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.

Serve over rice and garnish with green onion.

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Black Bean and Corn Burgers.

I’ve been on a bit of a burger kick lately (as you may have noticed) so when I was assigned these black bean and corn burgers from The Cookaholic Wife for the Vegetarian Swap, I was thrilled.  I have a tendency to order veggie burgers when we go out but had never attempted to make my own at home.

I ended up making a bunch of adaptations to the recipe based on Nichole’s review.  She mentioned that they had a mushy texture, so I reduced the amount of kidney beans used and pureed them in the food processor so that they were more of a binding agent than the focus of the burger.  I also increased the amount of panko for extra binding capabilities since they were pretty wet.  I used real garlic in addition to the garlic powder and added some cilantro and cumin to give the burgers some more spice.

We really enjoyed these burgers.  Even the Fruitaholic ate half of a patty.  I kind of felt like the bun was overkill… These would be great formed into balls and served in a lettuce wrap!

Black Bean and Corn Burgers.


  • 1 15oz Can Kidney Beans, drained and rinsed
  • 1 15 oz. Can Black Beans, drained and rinsed
  • 1 Ear Corn, kernels removed
  • 1/4 Onion, diced
  • 3/4 Cup Panko
  • 1 Egg
  • 2 Cloves Garlic, minced
  • 1/4 Cup Cilantro, finely chopped
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Cumin
  • 1/4 tsp. Cayenne Pepper
  • Sour Cream, for serving
  • Salsa, for serving
  • Hamburger Buns


Add 1/2 can of kidney beans to the bowl of a food processor. Pulse until mostly smooth.

Combine all ingredients (minus the sour cream, salsa and buns) in a medium bowl and mix well.

Form into 5 patties.

Heat 1 Tbsp. Olive Oil in a large skillet over medium-high heat. Cook patties for 4 minutes on each side or until lightly browned.

Serve with salsa and sour cream on a toasted bun.

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Adapted from The Cookaholic Wife.


Sesame Noodle Salad and a Giveaway!

This week’s recipe swap was Noodles!  I was super pumped for this swap because while I love pasta, we don’t eat a lot of it at home (I know, crazy right?).  I was matched again with Simple Gourmet Cooking and her recipe for Sesame Noodle Salad did not disappoint!  I’m a huge fan of Asian flavors and this was a great addition of something different to our Memorial Day spread.  I loved being able to serve something cold on a hot summer day.

I cheated a bit and used Trader Joe’s Healthy 8 Chopped Veggie Mix since TJ’s was out of red cabbage and I didn’t feel like making an extra stop.  I always love adding in extra veggies where I can and this was the perfect way to do so.  It was also the perfect opportunity to test out my new toy: A Salad Dressing Shaker from OXO!!

The Salad Dressing Shaker has a great design, is BPA free and dishwasher safe.  It’s airtight, waterproof and has a leak proof, one handed open/close seal.  The wide opening allowed me to add all of my ingredients directly to the “bowl” and when open, the seal allowed enough room for the chunky ingredients to pass through.  Oh, and you didn’t hear it from me but it also works great as a drink shaker… The Husby used it to make an incredible martini!

OXO generously provided me with two Salad Dressing Shakers – one to demo and one to give away to a lucky TJOC reader!

To enter, just leave a comment telling me what you would use your Shaker for.  A winner will be chosen at random on Tuesday, June 5 at 3pm CST and will be contacted by email.  The winner will have 48 hours to respond or I will choose another winner.  Must live in the United States.

Sesame Noodle Salad – slightly adapted from Simple Gourmet Cooking

For the dressing:

  • 1/2 Cup Low Sodium Soy Sauce
  • 2 Tbsp. Toasted Sesame Oil
  • 2 Tbsp. Canola Oil
  • 2 Tbsp. Rice Wine Vinegar
  • 2 Tbsp. Brown Sugar
  • 1 1/2 tsp. Ginger, minced
  • 2 Cloves Garlic, minced
  • 4 Green Onions, chopped
  • 1/4 Cup Cilantro, chopped

For the salad:

  • 1 Lb. Soba, Spaghetti or Lo Mein Noodles (I used TJ’s Brown Rice Spaghetti noodles)
  • 1 Package TJ’s Healthy 8 Chopped Veggie Mix OR
  • 1 Cup Red Cabbage, shredded
  • 2 Carrots, peeled and shredded
  • 1 Red Bell Pepper, seeded and chopped
  • 1 1/2 Cups Edamame, shelled and cooked
  • Toasted Sesame Seeds, for serving (I forgot to add these)

In the bowl of a salad dressing shaker, combine the soy sauce, sesame oil, canola oil, vinegar, brown sugar, ginger, garlic, green onions and cilantro.  Replace the top of the shaker and shake to combine.

Cook the noodles according to package directions, drain and rinse with cold water.  Transfer the noodles to a large mixing bowl and toss with the veggies.  Pour the dressing over the salad and toss until well coated.  Sprinkle with the toasted sesame seeds before serving.  Serve cold.

Tastes even better the next day!