Made this so we could make deconstructed enchiladas. Not much to say about it.

Enchilada Sauce

Cookie and Kate

Ingredients

• 3 tbsp flour
• 1 tbsp chili powder
• 1 tsp cumin, ground
• ½ tsp garlic powder
• ¼ tsp dried oregano
• ⅛ tsp salt
• pinch of cinnamon
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 2 C broth
• 1 tsp apple cider vinegar
• ½ tsp fresh black pepper, ground

Directions

1. Mix together flour, chili powder, cumin, garlic, oregano, salt, and cinnamon in a small bowl.
2. Heat oil in a small pot over medium-high heat until a pinch of the flour mix sizzles when dropped into it.
3. Whisk in flour mix and cook, whisking constantly, until slightly darkened, ~1 minute.
4. Whisk in tomato paste. It will clump.
5. Add broth and whisk to de-clump it.
6. Reduce heat to medium low and simmer gently, whisking often, until sauce thickens.
7. Remove from heat and stir in vinegar and black pepper.

We cooked this half a year ago, so I remember very little about it except that it was tasty.

Vegetarian West African Peanut Soup

Cookie and Kate

Ingredients

• 4 C low-sodium vegetable broth
• 2 C water
• 1 red onion, chopped
• 2 tbsp minced fresh ginger or ginger paste
  
• 4 cloves garlic, minced
• ½ tsp salt
• ¾ C unsalted peanut butter (chunky or smooth)
• ½ C tomato paste
• 1 bunch kale, ribs removed and chopped into strips
• 1 brick methi
  
• sriracha to taste
  
• ¼ C roughly chopped peanuts, for garnish

Directions

1. Combine broth and water in a dutch oven. Bring to a boil.
   
2. Add the onion, ginger, garlic, and salt. Reduce heat to medium low and cook, uncovered, for ~20 minutes.
3. In a heat-safe mixing bowl, whisk together the peanut butter, tomato paste, and 1-2 cups of the stock mix. When smooth, pour back into the dutch oven.
4. Add the kale and methi and simmer, uncovered, for another 15-20 minutes, stirring often.
   
5. Season with sriracha to taste, garnish with peanuts, and serve over rice.