Sweet Potato Black Bean Enchiladas

1/2 cup minced red onion 
2 cloves garlic, minced
1 poblano chile, seeded and chopped
1 tsp ground cumin
1/2 tsp ancho chile powder
8 corn tortillas
1 (15-oz) can black beans, rinsed and drained 
1 1/2 cups leftover roasted sweet potato, cubed (or 1 raw, peeled & diced)
2 ounces cream cheese 
6-8 ounces pepper jack cheese, half cut into sticks, half grated
1 jar Trader Joe's enchilada sauce 

Saute onion, garlic and poblano in a little oil until softened. Add spices. 

Meanwhile, cook tortillas in a bit of oil for a few seconds on each side until coated and pliable. Set aside. 

Add black beans and sweet potato to onion-chile mixture. When heated through, add cream cheese. Stir to melt and incorporate. 

Pour 1/3 to 1/2 cup enchilada sauce in bottom of 9x12 pan. Tilt to spread evenly.

Assemble tortillas: lay one stick of cheese lengthwise in a corn tortilla, top with filling, roll to seal, and place seam side down in prepared pan. Repeat with remaining tortillas. Top with remaining enchilada sauce. 

Bake covered at 375 for 25-30 minutes or until bubbly. Top with shredded cheese and bake uncovered 5-10 minutes or until cheese is melted and beginning to brown. 

South Indian Kathirikkai

This spicy, tangy curry is delicious with just plain rice. It's a bit of a pain to make, but well worth the effort. 

1/2 c dessicated unsweetened coconut
2 tsp coconut oil
2 tsp chana dal
4 red chiles
1 Tbsp coriander seeds
2 tsp urid dal
1 tsp cumin seeds
1/2 tsp asafetida
1 tsp tamarind concentrate
3/4 tsp salt
2/3 c water, or as needed
1 pound Indian eggplants (about 15 small eggplants)
2 Tbsp coconut oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 sprig curry leaves

In a large, heavy skillet over medium heat, dry-roast coconut until golden brown. Remove coconut to work bowl of a Magic Bullet style food processor. Increase heat to medium-high. Add 2 tsp coconut oil; when oil shimmers, add chana dal and red chiles. When dal begins to brown, add coriander, urid dal, cumin seed and asafetida. When urid dal is golden brown, remove mixture from heat. Scrape into food processor. Blend until powdery. Add tamarind concentrate, salt and water; blend into a uniform paste. Set aside.

Cut the stem of each eggplant as short as possible. Cut each eggplant in quarters lengthwise to the stem; do not remove stem. Stuff each eggplant with spice paste. Reserve any remaining paste.

Heat 2 Tbsp coconut oil in the same heavy skillet. When it shimmers, add mustard and cumin seed. Cover quickly; when popping subsides, add curry leaves. When crackling subsides, lower heat to medium-low and add eggplants in a single layer. Stir gently to coat with oil. Sprinkle leftover stuffing, if any, over eggplants.

Add 1 cup water, cover and simmer for 15 minutes, or until eggplants are tender. Remove lid and cook a few more minutes, stirring only gently as necessary. Serve hot with rice.

Coquito

Coquito, a traditional Puerto Rican nog, is a staple in many homes during the holidays. It's rich and flavorful without the eggy aftertaste of eggnog that puts some people off. 

If left at room temperature too long, the cream of coconut will start to separate out into chunks; simply re-blend to emulsify.

15-ounce can cream of coconut

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

6 ozs white rum

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/8 tsp ground nutmeg

1 tsp vanilla extract

Place all ingredients in a blender. Process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator. Serve chilled. 

Chana Masala

This recipe is easiest with an Instant Pot or pressure cooker, but can be adapted to a slow cooker (8-10 hours on LOW, 4 hours on HIGH). In a pinch, you can substitute canned beans, though the flavor won't be as good. Like any bean dish, this tastes better the next day.

2 c dried chickpeas
2 Tbsp oil or ghee
1 tsp cumin seeds
1 onion, chopped
2 tsp minced garlic
2 tsp grated ginger
1 c canned diced tomatoes with juice
2 tsp coriander powder
2 tsp amchur (green mango powder; substitute 2 Tbsp lime juice if necessary)
1 tsp cumin powder
1 tsp garam masala
1 tsp Kashmiri chili powder
1 tsp turmeric
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne, to taste
2 c water
2 tsp salt
1/2 c cilantro 

Soak chickpeas overnight in double their water to cover. Alternatively, bring to a boil, then remove from heat and let stand 1 hour. 

Heat oil or ghee in an Instant Pot on the "sauté" function. When hot, add cumin seeds. Sizzle 30-60 seconds or until fragrant and beginning to brown. Add onion, stirring. When softened, stir in garlic and ginger. Cook a few minutes.

Stir in canned tomatoes, spices, and soaked chickpeas. Add water to just cover. Place lid and cook 15 minutes on HIGH. Allow pressure to release naturally. 

Stir in salt. Simmer using "sauté" function for a few minutes or until sauce reaches desired consistency. Stir in cilantro. Serves 8-10 as part of an Indian meal.

Chicken Tikka Masala

Chicken tikka masala is two recipes in one. Chicken tikka, marinated grilled chicken, is delicious in its own right. "Tikka masala" is literally just leftovers: that grilled chicken is made into a new dish by simmering it in sauce. 

Consider serving the two elements of this dish in other ways. Chicken tikka is delicious with flatbread as a lunch sandwich,  for example. Try using the tikka masala sauce anywhere you would use a tomato-based sauce.

For marinade:
1/2 c plain yogurt
4 tsp grated fresh ginger root
4 tsp grated garlic cloves
2 Tbsp lime juice
4 tsp Kashmiri red chili powder, to taste
1 tsp ground turmeric
2 tsp garam masala
2 tsp salt, to taste
2 lb boneless, skinless chicken breasts (or other protein: salmon, paneer, etc)

For sauce:
2 Tbsp ghee or oil
1 tsp cumin seeds
2 c onion, finely diced
2 tsp grated fresh ginger root
2 tsp grated garlic cloves
1 tsp garam masala
2 tsp Kashmiri red chili powder, to taste
1 tsp ground turmeric
1 (14-oz) can diced tomatoes with liquid
1 c water
1/2 c heavy cream (opt.)
1/4 c chopped cilantro

For marinade, mix all ingredients, then add chicken. Marinate for 30 minutes or up to overnight. Grill or broil until cooked. Set aside.

For sauce: Heat ghee or oil over medium-high heat. Add cumin seeds; sizzle 30 seconds or until fragrant. Add onion; stir. When beginning to soften, add ginger and garlic; stir. When beginning to brown, add spices. Stir 30 seconds or until fragrant. Add tomatoes and water, stirring to bring up any brown bits. Pressure cook 3 minutes on HIGH with natural release. Puree with stick blender. Add salt to taste. Stir in cream if desired. 

To finish: Chop protein to desired size. Stir into sauce. Top with cilantro. Serves 8-10 as part of an Indian meal.