Ready Made

(MCT) — You can’t make this stuff up.

• Cookies, baked 1–3 months

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RED MOLE ENCHILADAS

Serves 8

Ingredients:

12 to 15 mild to medium dried chilies (New Mexico, pasilla, guajillo, ancho), toasted on a dry skillet, soaked and cleaned

2 cups assorted nuts (peanuts, almonds, walnuts, pecans, hazelnuts)

¼ cup tahini

¼ cup unsweetened cocoa powder

1 large onion, chopped

1 head garlic, peeled

4 plum tomatoes, cored

2 thick slices white bread, stale is fine

1 quart vegetable stock, plus more as needed

¼ cup oil

Spices: Salt and pepper; 3 to 4 large bay leaves; 1cinnamon stick; 2 tablespoons ground cumin; 1tablespoon ground allspice; 2 teaspoons anise seeds

16 or more large corn tortillas

3 or 4 pounds spaghetti or butternut squash, cooked and mixed with 2 tablespoons lime juice, 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon ground coriander and ½ teaspoon salt

2 cups Monterey jack cheese

Chopped onion, cilantro for garnish

Instructions:

Put the chilies, nuts, tahini, cocoa powder, onion, garlic, tomatoes and bread in a blender with just enough stock to get the machine running. Work in batches as necessary.

Put ¼ cup oil in a large, deep pot over medium heat. Add the puréed mixture and all of the spices. Sprinkle with salt and pepper. Cook, stirring frequently and scraping the bottom of the pan, until it begins to color and become fragrant, 3 to 5 minutes. Turn the heat to low and continue cooking, stirring occasionally, until the mixture is deeply colored, softened, and nearly dry, 15 to 20 minutes.

Turn the heat back up to medium high and slowly stir in the remaining stock. Bring the pot to a boil, then lower the heat so the sauce barely bubbles. Cook, stirring occasionally and adding more liquid as needed, for an hour or so, until the sauce is thick and smooth.

Taste and adjust seasoning. Mole may be refrigerated for three days. Remove bay leaves and cinnamon stick and warm sauce when ready to assembly enchiladas.

Preheat oven to 350 degrees.

Spoon a thin layer of sauce into the bottom of a 9-by-12-inch baking dish. Put a ½ inch of oil in a skillet over medium-high heat. Cook the tortillas, one at a time, until soft and pliable, about 10 seconds. Add more oil as needed. Drain tortillas on paper towels.

Add 2 to 3 tablespoons butternut or spaghetti squash and a sprinkling of Monterey jack cheese in the center of each tortilla. Roll and place in the prepared dish with mole, seam side down.

Cover with more mole and bake for 25 minutes. Sprinkle with onion and cilantro before serving.

Note: Roast chilies in a dry skillet over medium heat until they begin to release their aroma. Then cover the toasted chilies in hot water until they’re soft and pliable.

To cook spaghetti squash, coat with oil and roast in a 375-degree oven for 40 minutes, or until skin can easily be pierced with a fork. Scrap squash flesh out with a fork. Butternut squash can be peeled and diced into chunks, tossed with oil and then roasted until tender, about 40 minutes.

The texture and crunch of cooked spaghetti squash makes it an ideal filling.

The sauce for this recipe is from “How to Cook Everything Vegetarian: Simple Recipes for Great Food,” by Mark Bittman (Wiley, $35).

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SQUASH AND SPINACH LASAGNA

Serves 8

Ingredients:

Lasagna: 5 pounds butternut squash, peeled and seeded

¼ cup olive oil

Salt and pepper

2¼ pounds spinach, washed

3 tablespoons butter

Generous grating of nutmeg

8 to 12 lasagna noodles

4 ounces Parmesan cheese

Canned spaghetti or pizza sauce

Bechamel sauce: 6 cups whole milk, 10peppercorns, ½ onion, 1 bay leaf, 2/3cup butter, 2/3 cup all-purpose flour, grated nutmeg

Instructions:

Preheat oven to 375 degrees. Peel and slice the squash. Cut into chunks, put into a roasting pan, drizzle on the oil and season. Toss and roast until tender and slightly charred, about 40 minutes.

For the béchamel sauce, put the milk in a saucepan with the peppercorns, onion and bay leaf and bring to a boil. Remove from the heat and leave for 45 minutes to infuse. Strain.

Melt the butter in a heavy saucepan and add the flour. Over a low heat, stir for 2minutes or more. Remove from heat. Gradually add the milk, beating well after each addition and adding more only when completely smooth. Bring to a boil, stirring, until thick. Reduce the heat and cook for four minutes, then season well, adding the nutmeg.

Put the spinach in a saucepan with the water that clings to it after washing. Cover and put pan over medium heat. Wait for 4minutes, turn spinach. Squeeze out the water, chop the spinach and put spinach in a frying pan with 1 tablespoon butter. Heat gently, tossing, add nutmeg.

Use the remaining butter to grease a 1½-quart gratin dish. Add a layer of squash, then a layer of spaghetti or pizza sauce. Lay lasagna noodles on top, cutting so they don’t overlap. Add a layer of béchamel sauce, half the spinach and half the cheese. Now put in another layer of lasagna and the remaining spinach. Add a layer of squash, a layer of red sauce and a final layer of béchamel. Sprinkle on the remaining cheese. Bake at 400 degrees for 35 to 40 minutes, or until golden and bubbling.

This recipe is adapted from “Plenty,” by Diana Henry (Mitchell Beazley, $29.95).

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RED LENTIL DHAL

Serves 4

Ingredients:

1¾ cups red lentils

2 tablespoons vegetable oil

3 teaspoons cumin seeds

2 teaspoons mustard seeds

1 white onion, finely diced

1½ inches ginger, peeled, grated

2 garlic cloves, finely chopped

1 red chile, seeded, chopped

3 teaspoons curry powder

4 teaspoons ground cumin

1 teaspoon turmeric

Pinch of chile powder

1 tablespoon tomato purée

2 sticks cinnamon (or 1, if large)

12/3-2 cups vegetable stock or water

Sea salt

Juice of 1 lemon, a bunch of mint and cilantro, chopped Instructions:

Rinse the red lentils, place in a pan and cover with cold water. Bring to a boil, then drain in a fine sieve, rinse with cold water and drain again.

Heat the oil in a large pan, add the cumin and mustard seeds and stand back — as they hit the hot oil they will splutter and spit. Cook for 30 seconds. Add the onion. (This will reduce the temperature in the pan immediately; be careful not to burn the seeds or the dhal will be bitter.) Cook over medium heat until softened. Add the ginger, garlic, chile, curry powder, cumin, turmeric and chile powder and fry for 3 minutes. Add the tomato purée and fry for 1minute.

Add the lentils, cinnamon and stock and bring to a boil, then reduce to a simmer and cook for 15 minutes or until the lentils are tender and the dhal has thickened. (Add a little water if too thick.) Remove from the heat, season with sea salt and add the lemon juice to taste. Let cool a little before adding the herbs (otherwise they will discolor). Serve warm.

This recipe is from “The Modern Vegetarian: Food Adventures for the Contemporary Palate,” by Maria Elia (Kyle Books, $19.95).

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HEART-STUFFED SHELLS IN A BÉCHAMEL SAUCE

Serves 4

Ingredients:

18 jumbo pasta shells (about half a 12-ouncebox)

1 to 3 tablespoons olive oil

3 tablespoons unsalted butter

1 large onion, diced

12 ounces frozen artichoke hearts, thawed and patted dry

¼ cup dry white wine

½ cup finely grated Romano cheese

½ cup finely grated Parmigiano-Reggiano cheese

2 large egg yolks

1 tablespoon fresh lemon juice

½ teaspoon salt, plus for pasta pot

Freshly ground black pepper

Sauce: 4 tablespoons (½ stick) unsalted butter

¼ cup all-purpose flour

2 cups whole milk

1 clove garlic, minced

½ cup ricotta cheese

2 tablespoon lemon juice

½ teaspoon salt

2 tablespoon chopped fresh flat-leaf parsley.

Instructions:

Cook shells according to package directions and toss with 1 to 2tablespoons olive oil. Melt butter in a heavy 12-inch skillet and cook until nutty and brown, stirring occasionally to keep the solids moving. Add 1 tablespoon olive oil, then the onion, and cook until lightly brown and caramelized, for about 7minutes. Add the artichoke hearts, and cook them until they are softened a bit, for about 5 minutes. Add the wine and cook until it evaporates.

Remove pan from heat and cool slightly; transfer artichoke mixture to a food processor, add both cheeses and the remaining ingredients and pulse until well chopped but still coarse.

Melt butter in a medium saucepan over medium-high heat. Once melted, add the flour and whisk until smooth. Add the milk slowly while whisking constantly to prevent lumps. Add garlic and bring sauce to a boil, stirring frequently. Reduce heat to medium and simmer for 2to 3 minutes. Stir in the ricotta, lemon juice, salt and black pepper. Adjust seasoning.

Preheat oven to 350 degrees. Pour 2cups of sauce into the bottom of a 9-by-13-inch baking dish. Place 1tablespoon artichoke filling in each cooked shell and nest each pasta shell in the sauce seam side up. Dollop a spoonful of sauce over each shell. Cover with foil and bake for 30minutes. Remove foil and bake for 15 more minutes. Sprinkle with parsley and serve.

This recipe is from “The Smitten Kitchen Cookbook,” by Deb Perelman (Knopf, $35).

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©2013 The Modesto Bee (Modesto, Calif.)

Visit The Modesto Bee (Modesto, Calif.) at www.modbee.com

Distributed by MCT Information Services

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PHOTOS (from MCT Photo Service, 202-383-6099): READYMADE