Paprika-Spiced Cauliflower Soup

I had a bunch of veggies that needed to be used so I looked for a recipe to combine them all and I found this, and made some alterations.

Dumplings

1/3 cup flour
½ tsp. kosher salt
2 tbsp. oil
1 egg

Soup
4 tbsp. oil
1 ½ tbsp. paprika
1/8 tsp. cayenne pepper
1 large yellow onion, finely chopped
6 cups chicken broth
1 small head cauliflower, large stem removed, cut into florets
1 medium carrot, peeled and finely chopped
1 celery stalk
squash
Kosher salt and freshly ground black pepper, to taste

In a food processor, blend together flour, salt, and 2 tbsp. oil. Add egg and blend until dough forms; refrigerate until ready to use.

Heat remaining oil in a 6-qt. saucepan over medium-high heat; add onion, carrot, celery, paprika, salt and pepper. Cook, stirring, until soft, about 5 minutes. Add vegetable stock and  cauliflower. Cook for 5 minutes. Add squash, and bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 15 minutes.

Using a ½-tsp. measuring spoon, portion out and drop all dumpling dough into simmering soup; cook, stirring occasionally, until dumplings are cooked through, about 3 minutes.

To serve, ladle soup and dumplings into 6 serving bowls.

Notes:
1) #2 asked for more. Woo hoo!
2) Next time, we will double the dumplings. There just wasn't enough of those tasty little morsels. 
3) Or decrease the amount of broth. It was too brothy so we pureed it. We like thick soups. 

Super Simple Enchilada Sauce

So last time, I gave a quick and easy recipe for enchiladas. But what if you don't have enchilada sauce? Well here you go!

Ingredients

• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) plain tomato sauce
• 1 jar (16 ounces) salsa or picante sauce (thinner varieties are better here)
• 3-5 canned chipotle chilis with adobo sauce (1/3 to 1/2 a can). Warning - these are hot! Go easy if your palette is tender.

Directions

Put all ingredients in a blender and blend until smooth. If you roasted/stewed any meat for your enchiladas and there is drippings or juices left behind, add them as well!

Quick and Easy Enchiladas

Enchiladas are quick, easy, and tasty. Half of the ingredients are staples that you probably already have: cheese and tortillas. The remaining ingredients are common enough as well: meat, beans, and enchilada sauce. And you only really need the sauce!

Ingredients

• 1 can (14 ounces) enchilada sauce, divided.
• 2 cups shredded cheddar cheese, divided
• 8 oz. cooked beef or pork (ground, chopped, or shredded)
• 8 oz cooked black or red beans
• 8 medium (8-inch) flour tortillas
• Nonstick spray

Note: if you don't have meat or beans, you could double up on the ingredient that you do have. The exact content of the filling doesn't really matter, and if you wanted to you could just make cheese enchiladas!

Directions

Preheat oven to 425 degrees. In a medium saucepan, mix the meat, beans, and 1/4 cup of the sauce over low heat, until just warmed through. Spray a medium-sized baking dish (8 or 9 inches on a side) with nonstick spray. Spread 2 ounces of the filling over 1/3 of a tortilla, near the edge. Cover with 2 tablespoons cheese and roll up tightly. Place in the baking dish and repeat with remaining tortillas, filling the baking dish as tightly as possible. Sprinkle remaining cheese on top and evenly spread the remaining sauce over it. Bake uncovered for 10-15 minutes, or until the sauce and cheese start to bubble.