Best Health — December 01, 2017

F18 DECEMBER | JANUARY 2018 best health besthealthmag.ca

SPICY FARRO ENCHILADAS

WITH MONTEREY JACK CHEESE

MAKES: 4 SERVINGS

Normally a fairly indulgent meal, enchiladas made at home are a complete

gamechanger. Say hello to fibre-packed ancient grains, beans and veggies you

can customize, make the night before and pop in the oven when you’re home from

work. They’re piquant and scrumptious, with tender tortillas wrapped around

spiced-up farro, beans, corn, cheese and fresh cilantro and smothered in a tangy

enchilada sauce. Don’t have farro on hand? Use 1½ cups (375 mL) cooked quinoa,

millet, freekeh or your favourite heirloom rice instead.

INGREDIENTS

½ cup (125 mL) farro

1 cup (250 mL) chipotle peppers in adobo sauce

½ cup (125 mL) chopped white or yellow onion

2 tsp (10 mL) minced garlic

1 cup (250 mL) tomato sauce

1 tbsp (15 mL) brown sugar

½ tsp (2 mL) cumin

Sea salt and ground black pepper, to taste

¾ cup (175 mL) canned black beans, drained and rinsed, or cooked black beans

½ cup (125 mL) fresh or frozen corn kernels

1⅓ cups (325 mL) shredded Monterey Jack cheese, divided

¼ cup (50 mL) chopped fresh cilantro

10 medium (8-in/20 cm) whole wheat flour tortillas

1 tbsp (15 mL) grapeseed oil

Sour cream or plain Greek yogurt, for serving

METHOD

1. Preheat oven to 350°F (180°C). Line a 13- × 9-inch (3.5 L) baking pan with
   parchment paper and set aside.


2. Combine the farro and water in a medium saucepan, cover and bring to a boil.
   Reduce the heat and simmer for about 25 to 30 minutes or until farro is soft and
   chewy and no water remains. (Drain any excess water after farro is cooked.)
   Set aside.


3. Purée chipotle peppers and adobo sauce, along with onion and garlic, in a small
   food processor or blender. In a medium saucepan, combine chipotle pepper purée
   with tomato sauce, sugar, cumin, salt and pepper over low heat. Simmer until
   heated through.


4. Combine cooked farro, beans, corn, ¾ cup (175 mL) of the cheese, cilantro and
   1 cup (250 mL) of the chipotle tomato sauce in a medium bowl; mix well.


5. Place tortillas on a flat work surface. Scoop 3 tbsp (45 mL) of the farro filling
   into the centre of each tortilla. (If tortillas are stiff, place them in oven for 1 to 2
   minutes to warm first.) Roll each, folding in ends of tortilla to keep filling from
   falling out. Place the enchiladas, seam side down, in prepared baking pan. Lightly
   brush with oil, cover in remaining chipotle sauce and sprinkle with remaining
   cheese.


6. Bake for 10 to 12 minutes or until cheese is bubbling and edges begin to brown.
   Serve hot with a dollop of sour cream or Greek yogurt. bh

BUTTERNUT SQUASH AND

BLACK KALE RAVIOLI TOSS

WITH PARMESAN CHEESE
MAKES: 4 TO 6 SERVINGS

Black kale, also known as Tuscan kale, is the
superstar of Italian dishes with its mild flavour
and huge nutritional value. The health benefits are
extensive, with a single serving providing
100 percent of your daily value of vitamins A and
K, as well as 80 percent of vitamin C. Tender
butternut squash and creamy cheese ravioli
balance the earthiness of the kale. Top it with
fresh grated Parmesan cheese and you’ve got a
superstar meal.

INGREDIENTS
3 cups (750 mL) cheese ravioli
3 tbsp (45 mL) clarified butter
½ cup (125 mL) onion, cut into slices ½ inch
(1 cm) thick
3½ cups (875 mL) diced butternut squash
3½ cups (875 mL) chopped black kale, ribs
removed
1 clove garlic, minced
⅓ cup (75 mL) grated parmesan cheese
Pinch of sea salt
Raw pepitas, to garnish (optional)

METHOD

1. In a large saucepan, bring 10 cups (2.5 L) water
   to a boil. Add ravioli and cook until al dente or
   according to package instructions. Rinse with cold
   water; cover and set aside.


2. Preheat same pan on medium-low heat.


3. Add clarified butter and onion. Cover and cook
   for about 3 minutes.


4. Place squash on top. Cover and cook for 5 more
   minutes. Stir in kale, garlic and salt. Cover and
   cook for another 10 minutes or until squash and
   kale are tender but not mushy.


5. Gently stir in cooked ravioli and heat through.
   Top with Parmesan cheese and garnish with pepitas
   (if using).

Replace farro with quinoa and use

gluten-free tortillas.

EXCERPTED FROM VEGETARIAN ANY DAY: OVER

100 SIMPLE, HEALTHY, SATISFYING MEATLESS

RECIPES. COPYRIGHT © 2017 BY CAROLYN

HEMMING AND PATRICIA GREEN. FOOD

PHOTOGRAPHY BY RYAN SZULC. PUBLISHED

BY PENGUIN, AN IMPRINT OF PENGUIN

CANADA, A DIVISION OF PENGUIN RANDOM

HOUSE CANADA LIMITED. REPRODUCED BY

ARRANGEMENT WITH THE PUBLISHER. ALL

RIGHTS RESERVED.

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