Enchiladas

These enchiladas are still being experimented with. They originated as a recipe from a guild mate, but I've made significant changes since then. We used to make these with chicken but have begun substituting tofu instead. I like it better with the tofu, honestly, but then I've never been a huge fan of meat, so...*shrug*

2 cooked chicken breasts or 1 block firm or extra firm tofu (can use 1/2 or whole block)
1 medium onion, chopped
2 small cans enchilada sauce
3-4 cups shredded cheese (cheddar and jack)
1 pack 8-10" flour tortillas
1 can chopped green chiles
~1.5 cups of softened cream cheese + sour cream (whatever ratio works)
Oregano
Cumin
Minced garlic
Red pepper
Black pepper
Salt or seasoned salt
Basil
Coriander
Oil

If using tofu: Freeze and thaw the tofu ahead of time to give it a meatier texture. Drain, squeeze out any extra water, and dry.

Prep: Spray a large baking dish with cooking spray and set aside. Preheat oven to 350.

1) Pour oil in large skillet. Brown tofu, if necessary.
2) Add chicken (if using), chiles, and onions. Cook until onions soften.
3) Add all spices, mix well. Sautee for a few more minutes.
4) Pour skillet mixture into a bowl with the softened cream cheese and sour cream. Add a cup to a cup and a half of the shredded cheese and mix.
5) Taste the mixture and adjust spices as necessary. Mixture will gain heat as spices and chiles cook in the oven.
6) Fill the tortillas, roll them up, and place them in the baking dish seam-side down. Spread any leftover filling on top. Pour enchilada sauce over entire dish and top with shredded cheese.
7) Spray a piece of tinfoil with cooking spray and cover the dish. Bake at 350 for 50 minutes or until cheese is melted and gooey.

Nom nom.

(Experiment in the future with adding chili paste or rooster sauce. Try to find better chiles than crappy kroger cans.)

Indonesian Tofu in a thin brown sauce

This recipe doesn't really have a name. It's a random recipe my Indonesian sister-in-law showed me when teaching me how to make tofu the Indonesian way. She doesn't cook using measurements, so this is just a list of ingredients for the most part. I recreated it tonight and it came out pretty much the same as hers, so I'm pretty proud!

Extra firm tofu (cubed, not drained)
1 shallot (or onion)
coriander powder
coconut milk (~1/4-1/5 can?)
vegetable stock (~1/2-3/4 cup)
~ 1 tsp chili paste with holy basil leaf (can sub with sambal oelek + basil puree)
diced or pureed tomatoes (1/4 can?)
minced garlic
lemongrass paste
tumeric
sugar (optional)

I can't remember exactly how she did it, so here's how I did it:

1) Heat oil in a high sided skillet, add cubed tofu. Don't touch it until it's firm, then flip it over.

2) Once tofu is mostly browned, add onions/shallots and cook until brown.

3) Add broth, tomatoes, chili paste (add more for desired heat), basil, lemongrass, garlic. Mix together, then add coconut milk.

4) Add tumeric and coriander. Mix in. Taste the sauce. If it's too spicy, add a little sugar.

5) Let sit so tofu can absorb flavors. This can be done on the stove at a low simmer (covered) or in the fridge overnight. If left overnight, note that it will be hotter and the spices will be more prominent.

Serve over rice or couscous. Well complemented by raisins. Total cooking time shouldn't be more than 30 minutes.