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Turkey or Chicken Enchiladas

1/25/2015

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You probably are wondering,  "Why is she posting about turkey in January?)  I just couldn't wait until the next holiday to write about these great enchiladas I made after I got back from my mom's funeral in Germany.  They were real comfort food that I needed badly. 

On December 23, the day before I left for Germany, I roasted my organic turkey and it turned out juicy and very tasty. I put a butter herb mixture under the skin, massaged the outside of bird with more melted butter and put some herbs, a lemon, and an onion inside the cavity. I used the convection roast setting on the oven and basted the turkey with chicken broth and melted butter. I usually dry rub my turkey, but had no time to do so.  My husband and I had an early Christmas dinner and I left him the next day with a lot of turkey.
After feeding friends and family, he froze the leftover meat and now we are back to my enchiladas.  Most of you will have finished whatever turkey leftovers you had a while ago.  Since chicken and turkey are close relatives, you can easily substitute chicken for the turkey.  I have used tofu instead of chicken for my vegetarian friends. If you want this to be an easy and fast dinner, use canned sauce , although my sauce is easy to make and adds great flavor to the enchiladas. Use a rotisserie chicken instead of the turkey. The almonds add a nice crunch to the enchiladas and the salsa and sauce add flavor and taste. These enchiladas make great leftovers.
For the cheese, I used an organic  shredded “Three Cheese Mexican Blend” from Clover with Monterey jack, cheddar, and pepper jack cheese.  You can grate your own cheddar or gruyere cheese or any other blend.  For the salsa, I used a generic brand. Any old salsa will do. Costco has a nice organic salsa.  I make these enchiladas the year and usually use leftover rotisserie chicken. For my  vegetarian friends I use cubed tofu for protein. ​
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The Filling
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Print Recipe
Ingredients

Makes 6 generous servings 

6 (9-inch) flour tortillas

Filling
3  cups shredded cooked turkey or chicken 
1 (14 ounce can) of chopped black pitted olives 
1 cup slivered almonds
½ to cup salsa
½ cup enchilada sauce
½ - 1 cup shredded cheese

Red enchilada sauce
3 TBS vegetable oil
3 TBS flour 
4 cups chicken stock
6-ounce can tomato paste 
¼ cup chili powder or more
1 ½ tsp. oregano 
1 ½ tsp. cumin
1 tsp. or more salt
1 tsp. garlic salt
½ tsp. sugar 



Garnish
sour cream or crème fraîche 
sliced avocados
salsa
cilantro
Directions

Sauce 
Heat oil, add flour, stirring for a minute until smooth. Add chili powder and cumin and cook for about a minute. Add tomato paste and oregano, stirring to combine. Add chicken stock and bring to a boil, add sugar and garlic salt. Reduce heat and simmer the sauce for 15 minutes . Add salt and adjust for seasoning.I  sometimes add a spritzer of tabasco or hot sauce. this all depends on your taste .

The filling
Mix all the ingredients in a bowl. 

Assembling and baking the enchiladas
Spray two pans with cooking oil. I used a 13 x 9 inch dish.  Dip tortillas in hot sauce, put a strip of filling across each one, and roll tightly.  Put some sauce on the bottom of the dish. Place the enchiladas side-by-side in the pan, pouring the sauce over the enchiladas. Drizzle with ½ cup salsa of your choice, and sprinkle 1 cup shredded cheese over everything. Bake at 350º for about 20 minutes covered with foil and another 10 minutes uncovered until the sauce starts to bubble and the cheese is melted.
​
Garnish the enchiladas with a piece of avocado, some sour cream, salsa and cilantro.

Guten Appetit!
© Sunnycovechef
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German Creamy Vegetable Soup (Krabbensuppe)

1/9/2015

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My mom

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Behrensen, my village in December 2014
My mom passed away on Christmas Eve, peacefully surrounded by her family in Germany (I was on my way).  She had fallen the day before on December 23 and broke her hip. There was talk of operating, but a day later my mom (and her body) decided that it was time to go. She would have been 92 in January; we all miss her.

She was one of the fortunate Germans of her generation who lived in the same place all her life. Her family, especially her children, were the most important part of her life. My brother and I were raised with love, always knowing that we could return home at any time. Home was a large farm in a small village in the middle of Germany. My mom was an intelligent and strong woman with a keen sense of justice that was remarkable. She was well loved and respected by the people around her. She was an environmentalist long before it became fashionable — no water, electricity or any other resource was ever wasted.  She formed an especially strong bond with my niece, who both loved each other very much. There are so many  stories and anecdotes to tell and I hope to write them all down eventually. I just returned from Germany this week, and have to adjust to my new life without my daily calls and frequent visits to see her. I already miss her presence in my life very much.
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This picture of my mom was taken was taken a year ago.
I would like to thank all my blogger friends for the comforting words I received. 
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When I was in Germany, we watched an old film of my brother’s wedding.  It was soothing to see all of us decades ago when we were younger.  Part of the wedding menu was a wedding soup (Hochzeitssuppe).  My German family loves it, so the next day I made the soup for them. It was nourishing and well liked, and I promise I will post the recipe.  In the meantime, I needed a nourishing soup that was easy to make and healthy.  My Creamy Vegetable Soup with Bay Shrimp fits the bill. The celeriac root adds so much richness that you don’t really need cream. I added some low-fat milk, but even that is not necessary. Thank you again for all your  support and love you sent my way. 
This is a filling soup with the tasty flavor of sweet shrimp. It is a staple in northern Germany, in the town of Hamburg it is cooked with the local tiny shrimp, a true delicacy. You absolutely have to try if you ever find yourself in that part of the world. I used the little cooked bay shrimp that you find here in California. The celeriac (celery root) and the other root vegetables add an earthy flavor. When I made this for my German girlfriend, my picky American husband loved it. This soup is hearty enough for an evening meal served with crusty bread and a salad. Or it would make a delicious first course for a fancy dinner. It has hardly any calories, but it is very satisfying. I cook soups like this when I need to lose some weight. ​
At almost any German grocery store, you will find different vegetables tied together in a bundle that consists of roots like carrot, celery root, parsnip or parsley root, leek and some parsley. The German call it Suppengrün, which is used to give aroma and taste to any broth and is usually discarded after cooking. In this recipe, I use it as a thickening agent. I did make a small bundle from the green part of the leeks and some parsley sprigs. I add several pinches of saffron (which is optional). ​
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put the cut vegetables in a tub of water
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drain the vegetables
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a bundle of veggies to flavor the soup
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ready to cook
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blending the soup
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enjoy
PRINT RECIPE
Ingredients:
(4 servings)


2 small carrots, chopped (1/2 cup) 
1 celeriac root, peeled and chopped (1 1/2-2 cups)
3 medium leeks (white part only), sliced (2 cups)
(save the green part of the leek)
4-5 yellow potatoes, peeled and chopped (3-4 cups)
4 cups  chicken broth
1 or more  cups of water
1 cube fish bouillon (optional)
½ or more  tsp. salt

½ tsp. garlic or celery salt
½ tsp. freshly ground pepper
a pinch of nutmeg and saffron (optional)
1-3 Tbs. whipped cream
1 pound small cooked bay shrimp
parsley
Directions:

Peel the carrots, celeriac and potatoes and cut into small pieces. Put them in a large pot with the chicken broth, fish bouillon,  and water. Wash the sliced leek thoroughly in water to remove any dirt, and add it to the soup. Wash the green parts of the leek , tie them together with several parsley sprigs, and add to the soup. Bring it to a boil and simmer  covered for 20-30 minutes until the vegetables are soft. Remove the bundle of soup greens and discard. Season the soup with salt, pepper, garlic or celery salt, some fresh ground nutmeg and a pinch of saffron. Add the whipped cream. Puree the soup in a mixer or with an immersion stick. Heat the soup and season to taste. If the soup is too thick, thin it out with water or milk. Ladle the soup into bowls, add a handful of shrimp and sprinkle with chopped parsley.

Guten Appetit!
Recipe by © sunnycovechef.com
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    Picture

    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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