In the Kitchen With Isabella Valdez

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These recipes were contributed by Isabella Valdez, a Midlothian resident, and originally appeared in the Midlothian  July 2016 issue.

My Favorite Enchilada Sauce

  • 2 Tbsp. oil
  • 2 Tbsp. flour
  • 2 Tbsp. chili powder
  • 2 cups water
  • 1 3-oz. can tomato paste
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. cayenne pepper
  • 2 tsp. unsweetened cocoa powder
  • Salt, to taste
  1. Combine the first three ingredients. Heat until it bubbles, and then whisk for two minutes.
  2. Add water and whisk. Add remaining ingredients. Allow to simmer until thickened. Play with your spices!

 

Quinoa Fried Rice
Serves 2 hungry monsters.

  • 2 Tbsp. oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 oz. mushrooms, sliced
  • 2 heads broccoli, cut into florets
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 3 Tbsp. rice vinegar
  • 3 Tbsp. Tamari or soy sauce
  • 2 Tbsp. brown sugar
  • 1 Tbsp. grated fresh ginger
  • Dash red pepper flakes
  • Vegetable stock, up to 2 cups
  • 4 large eggs, beaten
  • 2 cups cooked quinoa
  1. Heat oil; sauté onion and garlic for 5 minutes on medium heat. Add other vegetables.
  2. Pour the vinegar, Tamari or soy sauce, brown sugar, ginger and red pepper flakes on top of the vegetables. Add stock and more oil if they begin sticking. Cook vegetables until they reach desired texture; add eggs. Continue cooking until eggs reach desired doneness. Add quinoa and cook to desired doneness.

 

Twice Baked Potatoes Veggie Style

  • 3 russet potatoes, baked
  • 1 large leek
  • 1 Tbsp. oil
  • 1 Tbsp. butter
  • 1 bundle kale, washed and torn into pieces
  • 1 cup sour cream
  • 1 cup cheddar cheese, grated
  • Freshly ground black pepper or red pepper flakes, to taste
  1. Scoop out the middle of the baked potatoes. Reserve the scooped potato and the skins.
  2. Cook leaks on low heat with oil and butter until softened. Add kale; cook until wilted. 
  3. Combine leek and kale mixture with sour cream, cheese and the reserved scooped potatoes. Fill reserved potato skins with the kale/potato mixture. Cook for 30 minutes, season to taste. 

 

Gingersnaps

  • 2 cups flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • Pinch of salt
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup canola oil
  • 1 large egg
  • Sugar for rolling
  1. Mix the flour, baking soda and spices in a medium bowl.
  2. In another bowl, combine the brown sugar, molasses, canola oil and egg until smooth. Mix the flour mixture into the brown sugar mixture, stirring until dough comes together. Put in freezer for 20 to 30 minutes.
  3. Preheat oven to 375 F; line baking sheets with parchment paper. Scoop up bits of dough and roll into balls, half dollar size or smaller. Roll the balls in sugar and place on baking sheets 2 inches apart. 
  4. Bake 8 minutes, but keep a close eye! Cookies will be very soft, but will firm up. Leave on baking sheet 20 minutes. Transfer to a wire rack to finish cooling.

 

Blueberry Muffins

  • 2 cups flour
  • 3/4 cup brown sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 ripe banana, mashed
  • 1 to 2 cups blueberries (divided use)
  1. Preheat oven to 400 F. Whisk together dry ingredients, making a well in the center.
  2. In a smaller bowl, whisk the eggs. Mix in the buttermilk and canola oil. Pour into the flour mixture and stir. Stir in the mashed banana and 1/2 the blueberries. Evenly distribute the batter into lined muffin tins. Take remaining 1/2 blueberries and put on top of each muffin. Bake muffins 15-20 minutes.