Recipes for Martha

As promised, two easy and economical recipes . . . both a big hit with Dennis.

PASTA ALLA AMATRICIANA
Serves: 4 (4 VERY LARGE HUNGRY people, more like 6 servings!)
Prep Time: 30 minutes

6 slices bacon, chopped (not too small)
2 tablespoons olive oil
1 onion, minced
1/2 tsp crushed red pepper flakes (more if you like it spicy; I do!)
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes (do not drain)
1 lb. pasta: linguine, spaghetti, etc.
1/3 cup grated Parmesan cheese

Bring a pot of salted water to boil for the pasta. While you are waiting, cook the bacon and oil in a big skillet over medium heat, about 8 minutes or till crisp. Set bacon on a paper towel to drain. Remove all but 2 tablespoons of fat from the skillet, add the onion and red pepper, and cook 5 minutes to soften. Stir in tomatoes and simmer 15 minutes or till slightly thickened.
When the water boils, stir in the pasta. Cook as directed on the package, till al dente. Drain pasta, keeping 1/2 cup of the water aside.
Dump the drained pasta back into the pasta pot. Stir in the tomatoes, bacon, and Parmesan and toss to coat. If needed, add some of the reserved pasta water to loosen the sauce. Serve with extra Parmesan and pepper.
Good with a green salad and crusty bread.



CHICKEN ENCHILADAS
Serves: 4-6
Prep time: 30 minutes, including time to make sauce
Cook time: 30 minutes

For the Sauce:
1 tablespoon olive or vegetable oil
1 onion, minced
1/2 tsp salt
3 tablespoons chili powder
3 cloves garlic, minced (or garlic powder equal to 3 cloves)
2 teaspoons cumin
2 teaspoons sugar
1 cup canned tomato sauce (I used 2 8-oz, no salt added cans)
Heat oil in a skillet or saucepan over medium; add onion and salt and cook 5 minutes to soften. Stir in chili powder, garlic, cumin, and sugar and cook till fragrant (maybe 20 seconds). Stir in tomato sauce and 1/2 cup water. Bring to a simmer and cook to thicken slightly, about 5 minutes. Season with salt and pepper to taste.
If you prefer a smooth sauce, you can puree or sift the recipe. I like mine a little chunky! I also added a dash of hot sauce.

For the Enchiladas:
3 cups shredded cooked chicken
3 cups shredded cheese (12 oz) -- I used a mixture of Cheddar and "Fiesta Blend"
Enchilada sauce (1 recipe, about 2 1/2 cups)
1 or 2 cans (4 oz. each) chopped green chilies, drained (1 can would be very mild, 2 is not that spicy)
1/2 cup minced fresh cilantro (I left this out, since it's expensive, and the enchiladas were very good)
12 6-inch soft corn tortillas
Spray your baking pan(s) lightly with cooking spray.
Combine the chicken, 2 cups cheese, 1/2 cup of Enchilada Sauce, chilies, and (if using) cilantro. Season with salt and pepper to taste.
Cover tortillas with paper towels and microwave them for 30 seconds to 1 minute to soften. (This keeps the tortillas from breaking as you handle them. If increasing the recipe, soften the tortillas 1 batch at a time as you use them). Roll tortillas around 1/4 to 1/3 cup chicken mixtures, roll up, and set seam-down in the greased pan. When you have filled the pan, spray lightly once more.
Pour 1 cup of remaining Enchilada Sauce over filled tortillas; spread to coat well. Sprinkle the rest of the cheese over the tortillas and cover with foil.
Bake 20 - 25 minutes at 400 degrees; uncover and bake 5 minutes or so to melt the cheese.
Serve with extra Sauce, sour cream, and lime wedges.

I froze two pans of Enchiladas before baking them--I plan to defrost one pan this week, then bake as directed. I'll report back on how that works!
I may also experiment with adding beans, corn, and/or rice to the filling, to cut down on cost.
1 1/2 recipes made 3 small pans. Each is enough for me and Dennis for dinner, plus lunch for Dennis one more day.