The other day I felt like I was in a food rut and was in the mood to try and make something new. I wanted to make something in one dish and something that could be eaten by all of us. For inspiration, I first turned to American Masala by Suvir Saran. If you do not have this cook book yet, you totally should get it. I have fallen in love with every single thing I have made from it…and the kids have also. Additionally, I am dying to go to his restaurant Devi in New York City…one day, one day.
Now, this recipe did take multiple steps and although it did involve more than one pan, pot, and blender…it was finally baked in one dish, so I will count it as a one dish wonder for now. I feel like it is one of those dishes that you can make faster once you have made it a couple of times. Also, it has parts that could be made in advance (which I did) and then just assembled come meal time. I adjusted the recipe a bit to make it gluten-free, to what I had around ingredients wise, and what could be done while George ‘helped’. So, here it goes!
1 Tbsp unsalted butter for buttering pan
Warm Roasted Pepper Dip
- 3 Tbsp canola oil
- 1 small onion peeled and chopped roughly
- 3 large red bell peppers, cored and roughly chopped
- 2 medium tomatoes, cored and cut into think wedges
- 3 large cloves of garlic
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/4 cup milk (the original recipe calls for cream so as to make it thicker)
Gluten Free tortillas (I used the corn ones from Trader Joes and was able to fit 8 in my baking dish)
about 1/2 pound shredded cheese of choice (I had Mozzarella)
Good couple handfuls of baby spinach
Stir fried Carrot Salad
- 1Tbsp olive oil
- 1/2 tsp cumin seeds
- 1/4 tsp ground peppercorns
- 1/2 tsp ground coriander
- 5 medium carrots peeled and grated
- 1/2 head green cabbage, cored and shredded
- a shake or two of chipotle
- 1 tsp sugar in the raw
- 1/2 tsp ground cumin
- 1/2 Tbsp kosher salt
First make the Roasted Pepper Dip/ Sauce
Preheat oven 450 F. Grease large baking dish with 1 Tbsp olive oil. Add onion, bell peppers, tomatoes, and garlic to dish. Sprinkle with salt and ground peppercorns and rest of oil. Toss. Roast the veggies until they are soft and brown, about 1 hour. Stir every 15 minutes. When done, put veggies in blender with the milk and blend until smooth. Taste for seasoning.
Then make stir-fry carrot salad (this can also be done while the veggies are roasting)
Heat oil over medium high heat with cumin seeds and ground peppercorns. Cook until you smell the cumin- about 2 minutes. Add coriander, cook for 15 second, then add carrots and cabbage. Cook, stirring every so often until the cabbage is wilted but still al dente- about 4 minutes. Add chipotle, sugar, ground cumin, and salt. Stir, cook for another 30 seconds. All done.
Preheat oven 450 F. Grease bottom of baking dish with butter and add about 1/2 cup of roasted pepper dip. Spread evenly on bottom. Warm skillet over medium heat and warm each tortilla on each side for about 15 seconds so that it is pliable (you really need to do this for the gluten-free corn tortillas or they will break apart when you roll them). When tortilla is warm, add a few baby spinach leaves down the middle of the tortilla and on top of that add about 1/4 cup of stir fry carrot salad. Roll and place seam side down in dish. When done, add the rest of the roasted pepper dip on top and add a layer of cheese. Bake until golden brown- about 20 minutes.
This was a great dish and the filling can so easily be adjusted to what you have: leftover meat (for those who want), rice and beans, extra veggies. You could also make a couple batches of the sauce ahead of time and freeze individually. Then, you can defrost the sauce when you have leftovers and want to make these. So many possibilities! Enjoy!!