Why I Cook, with Superstore’s Lauren Ash
This Canadian-born actress and star of NBC’s hit TV show Superstore has taken her talents to the kitchen during quarantine. Before the pandemic, she viewed cooking as primarily functional, dreading dinner prep after 14-hour days on set. Now, with a revised schedule and a renewed sense of excitement about the pastime, she’s totally smitten.
Taste of Home: Where are you from? Who or what inspired you to get started in the kitchen?
Lauren Ash: I am from Belleville, Ontario, Canada! I grew up watching my English grandmother cook and bake. I recently tackled traditional British Toad in a Hole in honor of her! Her Yorkshire puddings were epic.
TOH: What is the first meal you ever learned how to cook?
LA: I think it was Breton cracker chicken! It was a classic “dip chicken breasts into an egg wash, then roll them in cracker crumbs and bake” type dish. Really easy for a little kid to do. Now I make a more advanced variation on this recipe. Now I cut the chicken breasts into pieces, brine them in pickle juice, add Buffalo sauce to my egg wash and then roll them in seasoned self-rising flour (for friends) or gluten-free flour (for me) and deep fry on my stovetop. Then, I toss them in more Buffalo sauce and serve with blue cheese and ranch. A more advanced variation on the first thing I ever cooked!
TOH: What advice would you give to a new cook intimidated by the kitchen?
LA: Start small! Find a simple recipe online. When I first started experimenting, I would spend time looking through many different recipes for the same dish until I would find one that had ingredients that I had in the house or was used to using and the steps seemed achievable. Making something yourself can give you such a nice sense of accomplishment, even if it’s something super easy!
(Learn to cook by heart with these easy recipes.)
TOH: How has quarantine helped you discover your passion for cooking? Is cooking something you’ve always wanted to learn?
LA: I’ve always enjoyed cooking but hated cooking for function. I liked to leisurely cook with a glass of wine but had no desire to try and cook something after getting home from a 14-hour day on set. Even though I’ve stayed busy with work during quarantine, I prioritized cooking every day and really fell in love with it.
TOH: Do you have any recipes on your cooking or baking bucket list? If so, what are they?
LA: I’ve tackled some Thai food and Chinese food and both were very successful. I think my real bucket list recipe would be Japanese food. Sushi feels super intimidating but I’m up for the challenge. I recently bookmarked recipes for “spicy tuna on crispy rice” and “shrimp sushi stacks” that I can’t wait to attempt!
TOH: What are the ingredients you always have on-hand?
LA: I make my own veggie broth using the cut ends of all my veggies for each week. I love being able to kick up any boiled starches I make (potatoes, pasta, rice) by using the broth instead of water. It also inspires me to whip up gravies and sauces from scratch. I’m a sauce gal.
TOH: How do you balance your schedule between being a working actor and learning the ropes in the kitchen?
LA: Quarantine was really what allowed me to start my serious kitchen journey. When I go back to work, I’m going to have to try to find more of a balance. It’s something that I definitely want to incorporate into my daily life moving forward.
TOH: What is your favorite recipe you’ve ever made? Which recipe does your family always crave?
LA: I baked a coconut cake from scratch for my boyfriend’s birthday this summer. The recipe was for quite an advanced baker but I thought “I can do this!” It took me hours, but I pulled it off! I’ve won awards for acting, I’m on a very successful TV show but I swear that cake was one of my greatest life accomplishments. The recipe we crave the most in my house is a dish I created. It’s mashed sweet potatoes topped with crispy kale and homemade turkey meatballs.
TOH: What recipe have you made the most during quarantine?
LA: Probably my family chili recipe. It’s pure comfort food. I know it seems odd to eat a hot bowl of chili on a summer night but it’s just so tasty and hearty it’s been in at least a bimonthly rotation! The other thing I make the most is enchiladas. I make a big batch of the sauce (the recipe I shared here) and then I use it for all different kinds of them. Breakfast enchiladas have become my fave!
TOH: What’s your favorite thing about cooking? The “why” of why you cook!
LA: Developing my own recipes has become a new creative outlet for me. In some ways, it’s not actually that different from what I do for work. My background is in comedy, specifically improv. As a trained improviser, you make stuff up on the spot. Sometimes it works, sometimes it doesn’t, but you take risks and learn to embrace failure. I’ve applied this to cooking. Sometimes I may make something that isn’t exactly right. But I learn from it and try again and usually can figure it out pretty quickly. Channeling my creativity into something edible has been so fun. Making something out of nothing, whether it’s comedy or a quiche, is really satisfying.
(Watch Lauren and other guests cook with us on our Instagram!)
How to Make Ash’s Sweet & Spicy Enchilada Sauce
Lauren’s enchilada sauce recipe is both sweet and spicy—just as the name implies. Spoon it over enchiladas, burritos and spicy casseroles. Best of all, it only takes 30 minutes to make!
Yield: 1-1/4 cups
Ingredients
2 tablespoons olive oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
2 tablespoons packed brown sugar
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1-3/4 cups vegetable broth
Directions
Step 1: Stir it up
In a saucepan; heat oil over medium heat. Whisk in flour until blended. Add chili powder, brown sugar and remaining spices; cook, stirring constantly, until fragrant, 2-3 minutes. Gradually whisk in broth.
Step 2: Let it simmer
Bring the mixture to a boil; cook and stir until thickened, about 20 minutes. Use it on enchiladas or any other dish you like.
Use Lauren's Sauce on These Recipes
1 / 50
Creamy Chicken Enchiladas
My daughter has the best cream cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
Vegetarian Skillet Enchiladas
Whether it's meatless Monday or your family eats vegetarian every day, everyone will be satisfied with these unconventional vegetarian skillet enchiladas. Garnish with the optional toppings or other favorites like tortilla chips and extra shredded cheese. —Taste of Home Test Kitchen
Slow-Cooker Enchiladas
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas
Turkey Enchiladas Verdes
Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers. —Karyn Power, Arlington, Texas
Halibut Enchiladas
North meets south of the border in this dish. I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets. —Carole Derifield, Valdez, Alaska
Buffalo Chicken Enchiladas
This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a crave-worthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri
Turkey and Black Bean Enchilada Casserole
When I don’t feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What’s even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. —Kristine Fretwell, Mission, British Columbia
Spicy Chicken Enchiladas
Cooked chicken strips and canned enchilada sauce hurry along this zesty entree. I came up with this spicy chicken enchiladas recipe shortly after I got married. It's a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York
Terrific Turkey Enchiladas
Enchiladas are a favorite dish in my home, especially to our little girl, who calls them "laladas." This is a really tasty take on the classic southwestern dish. —Jenn Tidwell, Fair Oaks, California
Enchilada Casserole
Every time I serve this dish, I get satisfied reviews—even from my father, who usually doesn't like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa
Creamy Chicken Enchilada Pizza
This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza is the fun creation we came up with. —Crystal Jo Bruns, Iliff, Colorado
Pressure-Cooker White Chile Chicken Enchilada Soup
I created this thick and creamy soup by adapting several recipes into one. Although previously a slow-cooker soup, the pressure cooker brings it to the table much sooner. It’s an easy dinner when you want a delicious chicken soup with lots of flavor. —Joan Hallford, North Richland Hills, Texas
Turkey Enchilada Stack
As a child, my husband was one of the pickiest kids around, but my mother-in-law could always get him to dig in to this enchilada dish. —Ashley Wolf, Alabaster, Alabama
Potluck Enchilada Meatballs
This is a twist on the ordinary potluck meatballs. It's easy, inexpensive and a hit at any occasion. —Terina, Lewis, Decatur, Illinois
Enchilada Stuffed Shells
I served this entree to my husband, my sister and my brother-in-law, who is a hard-to-please eater. He said he liked it and even took leftovers for lunch the next day—I was thrilled! —Rebecca Stout, Conroe, Texas
Dutch Oven Enchiladas
Scoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! —Taste of Home Test Kitchen
Chicken Enchilada Bake
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado
White Bean & Chicken Enchilada Soup
I made this soup to please my daughters’ craving for creaminess, my husband’s for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California
Sweet Potato Enchilada Stack
These sweet potato stacks have a spicy kick the whole family will love. Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sweet potato. —Taste of Home Test Kitchen
Garlic Beef Enchiladas
Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia
Vegetarian Enchilada Bake
I’ve had this vegetarian enchilada bake recipe for years. You’ll enjoy the delicious Tex-Mex flavors so much that you won't even miss the meat. —Barbara Stelluto, Devon, Pennsylvania
Smoky Sweet Potato and Black Bean Enchiladas
My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week! —Elizabeth Lindemann, Salem, Massachusetts
Slow-Cooker Chicken Enchilada Stuffed Peppers
Utilize leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal or one you can put together quickly so you can run errands while it cooks. —Katie Jasiewicz, Belle Isle, Florida
Sunrise Sausage Enchiladas
These delicious enchiladas are equally good made with cubed ham. Prepare ahead, refrigerate and bake when ready for a convenient breakfast twist. —Deb LeBlanc, Phillipsburg, Kansas
Slow-Cooker Green Chile Chicken Enchilada Pie
My husband likes some heat in our meals, but our children—not so much. This is the best of both worlds. Serve with additional chopped cilantro and a dollop of sour cream if desired. —Dana Beery, Ione, Washington
Cranberry Chipotle Chicken Enchiladas
Whether canned or homemade, cranberry sauce delivers a healthy dose of vitamins to this dish. A little bit sweet and a little bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland
Double-Duty Layered Enchilada Casserole
Here's a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned it into a scrumptious enchilada casserole. —Molly Butt, Granville, Ohio
Spinach 'n' Broccoli Enchiladas
I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri
Farmers Market Enchiladas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah
Black Bean & Chicken Enchilada Lasagna
Twice a month I make chicken enchiladas, lasagna-style. It’s a regular with us because assembly is easy and my whole family gives it a thumbs-up. —Cheryl Snavely, Hagerstown, Maryland
Chili Chicken Enchiladas
This meal's a great way to use up leftover cooked chicken, and a wonderful pick-me-up to take to friends who need a little help. —Alicia Johnson, Hillsboro, Oregon
Creamy Seafood Enchiladas
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska
Brunch Ham Enchiladas
When I'm expecting company for brunch, the menu often features this tried-and-true casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to assemble the day before. —Gail Sykora, Menomonee Falls, Wisconsin
Simple Chicken Enchiladas
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. —Kristi Black, Harrison Township, Michigan
Turkey Enchilada Lasagna
Everyone will devour this layered southwestern casserole when you bring it to the table. It boasts familiar enchilada flavors in every mouthwatering bite. Feel free to use ground beef in place of the ground turkey if you'd like. —Julie Cackler, West Des Moines, Iowa
Pressure Cooker Chicken Enchilada Soup
What's the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
Enchilada Casser-Ole!
My husband loves this casserole, but it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that's as simple as it is simply delicious. —Marsha Wills, Homosassa, Florida
Chicken Enchiladas for Four
These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chiles and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. —Karen Bourne, Magrath, Alberta
Slow-Cooked Beef Enchiladas
Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cheesy Seafood Enchiladas
Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I’ve made it with chicken instead of fish, too. Just saute until done. —Trisha Kruse, Eagle, Idaho
Beef 'n' Rice Enchiladas
When there are young children in the house, you want foods that are a snap to prepare. Loaded with ground beef, cheese and a flavorful rice mix, these enchiladas fit the bill. But they’re so good that I make them to serve to company, too. —Jennifer Smith, Colona, Illinois
Beef Enchilada Lasagna Casserole
“Whenever I make this cheesy layered casserole, my guests rave about it and ask for the recipe. I serve it with French bread or toasted garlic bread.” —Charlene Griffin, Minocqua, Wisconsin
Easy Chicken Enchiladas
A must for any Mexican meal at my house, try these enchiladas as a main dish or include them as part of a buffet. —Cheryl Pomrenke, Coffeyville, Kansas
Zippy Chicken Enchiladas
Leftover chicken gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with flavor. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas
Creamy Buffalo Chicken Enchiladas
I love spicy food, but I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado
Shrimp Enchiladas with Green Sauce
I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still enjoy Mexican food. When I brought it to school, my co-workers couldn't get enough of it.—Mari Acedo, Chandler, Arizona
Simmered Turkey Enchiladas
I discovered a different way to serve economical turkey thighs. I simmer them in tomato sauce, green chiles and seasonings until they're tender and flavorful, then serve them in tortillas with our favorite fresh toppings. —Stella Schams, Tempe, Arizona
Brunch Buddies Enchiladas
In our women's group, we take turns making brunch. I was tired of the same casseroles so I invented this Mexican-style bake. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming
Cheese Enchiladas
You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
Slow-Cooked Enchilada Casserole
Tortilla chips and a side salad turn this casserole into a fun meal with very little effort. —Denise Waller, Omaha, Nebraska
The post Why I Cook, with Superstore’s Lauren Ash appeared first on Taste of Home.
