These are yummy. They look as good as they taste!
I find this dish to be very comforting to eat. The textures and the tastes all mingling make it hard for me to stop eating. I could probably eat 2-3 servings at one time and then of course burst! But I really try to limit myself and remind myself that I can have some leftovers for lunch. Then it's the countdown to lunch...
I love that they are gooey on the inside and that the tortillas are soft and chewy. I mix up whatever veggies I have on hand and use leftover chicken or beef or just beans if I want to make it vegetarian. I usually use whole wheat flour tortillas but other varieties work well too.
Enjoy!
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enchiladas
your choice:
chicken, cooked and thinly sliced
beef, cooked and thinly sliced or use ground beef
beans of your choice (kidney, black bean, etc)
Fillings- Add enough to fill 10-12 tortillas:
1-2 onions, sliced or diced
1-2 red peppers, sliced or diced
1-2 green peppers, sliced or diced
1/2 cup to 1 cup corn
anything other filling you would like
Wrap it up in 10-12:
flour tortillas
corn tortillas
whatever type tortilla you like
Bulk Seasoning Mix:
I make a bulk amount, use a couple of teaspoons and then keep it for use afterwards.
1/2 cup cornstarch
6 oz (128 g) chili powder
1.5 Tbsp salt
1 Tbsp paprika
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp oregano
If you like some heat, add some hot spices.
Saute up the vegies in a hot pan with some oil. Add chicken or other meat/bean of your choice and warm up. Add 2-3 tsp of seasoning and mix. Add some broth or water if needed. Allow to cool.
Put couple tablespoons of the above mixture into a a tortilla and roll it up. (Some folks like cheese within the tortilla but I omit it because it tastes great without it too). Place in oblong dish. Use up all the mixture and tortilla's.
Place 2-3 tsp of seasoning mix in 1.5 cups broth or water. (If you want to make it heartier, replace 1/2 cup water with sour cream intsead) Pour over the enchiladas. Place shredded cheese on top.
Bake in oven for 20 minutes at 350F or until all liquid is gone. Let cool for 10 minutes.
Serve with salsa, sour cream and guacomole if you wish.
I thought I'd post this salad recipe to remind me of the nicer warmer days of yore. Unlike what we got now.
Cold and more
snow.
And, we didn't shovel it. I have to tell you, we're the bad folks on the block. If it's not higher than a good 2 inches, we look the other way. The problems is we have a lot of retired folks in our neighborhood and they are out there at the crack of dawn to clear down their sidewalks. And they do such a great job that you actually have to wonder if it ever really snowed there. It's like the snow clouds missed their sidewalks and dropped it on ours. We haven't had any complaints yet thankyouverymuch. Maybe I can wish for the wind to blow it onto their sidewalks, huh?
So... this salad looks and tasted yummy. Caramelized anything is a good thing, no? It's nice because I serve it warm.
Warm... I miss warm. sniff sniff. Welcome winter.
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spinach salad with caramalized red onions, nectarines & almonds
Baby spinach
1/2 red onion, cut into thin slices
1 ripe nectarine, cut into small segments
handfull of sliced almonds
1-2 Tbsp brown sugar
simple dressing:
balsamic vinegar
sugar to sweeten to taste
Saute onions with a little bit of oil in a pan. Add brown sugar. Add a little water if needed. Add nectarines to warm up and then almonds.
Spread it over spinach salad. Dress it with the simple balsamic dressing and serve.
I remember the first time I tried butternut squash. We were living in Vancouver and there was this little neighborhood food market that we would go to often for fresh fruit and vegies (and the occasional batch of flowers!). I remember seeing the odd shaped squash and thinking we should try something new.
I brought it home and realized I had no idea what to do with it! But, luckily for me, there was a little sticker on it that stated to cut it lengthwise, scoop out the insides, cover with plastic film and microwave. It was that simple. And it tasted so sweet, like a sweet potato.
Ever since then, I've been buying it and microwaving it up. This time around, I tried baking it. Quite frankly, I'll just stick with nuking it because it's a lot quicker. Choose either way, but personally, I haven't really found any difference in taste or texture. But maybe my palate isn't as refined :)
This time I gave it a rub of honey and a hint of cinnamon. Tasty.
Next time you see it at the supermarket, go ahead and buy it. You won't regret it.
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roasted butternut squash
Cut the squash in half, lengthwise. Scoop out the seeds.
Slather with honey and a hint of cinnamon (try butter or nothing at all).
Place in a baking pan, face up, with about an inch of water in the pan.
Bake at 350F for about 30 minutes or until soft.
It's beginning to look a lot like Christmas....
It's snowed overnight. It's not a lot but it's enough to look out the window and go "oh no, should I shovel that up?" Christmas is seriously j-u-s-t around the corner!!! Have you started your baking???
I haven't. Well, I did start these a couple of weeks back but they are LONG GONE. And if you are looking for a soft, chewy gingerbread like cookie, you have got to try these. Another great recipe from Canadian Living. A nice Christmas cookie.
I better start that baking soon!
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spicy ginger crinkle cookies
makes 46 cookies
3/4 cup shortening (I used margarine)
1 cup packed brown sugar
1 egg
1/4 cup fancy molasses
1 tsp vanilla
2 cups flour
2 tsp each baking soda & ground ginger
1 tsp cinnamon
1/2 tsp allspice or cloves
1/2 tsp salt
1/4 cup granulated sugar
Beat margarine with brown sugar until fluffy. Beat in egg, molasses and vanilla until smooth. In separate bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt. Stir in molasses mixture in 2 additions.
Take tablespoon of dough and roll into ball. Roll into sugar and place about 2 inches apart on parchment paper or rimless baking sheets.
Bake in 350F oven for about 12 minutes* or until flattened, tops are crackled and bottoms are brown. Let cool on pan on racks.
* I took them out at 10 minutes - giving a much softer cookie.
Recipe from: Spicy Ginger Crinkle Cookies, The Complete Canadian Living Cookbook.
I first ate this salad at a friend's home, many years ago. My hubby usually gets excited when I make it and often says "you should make this more". It's such a great way to eat broccoli. It's got the sweet tang of sugar but sour bite from the vinegar and a nice creamy base from the mayo. It has healthy ingredients (except for the *ahem* mayonaisse) and it's so easy to make.
I tend to see a theme on my blog here, I like things simple and easy.
On another note, sorry folks, the problem when i make up my own recipes is that I never measure things. I usually go by taste and quantity I need. So, that's what you'll find after the jump... no measurements. Won't be the first time :)
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creamy broccoli salad
broccoli - cut into small spears
grated carrot
raisins
sunflower seeds
mayo
vinegar
sugar to sweeten to taste
Mix the mayo, vinegar and sugar to taste. Pour over and mix togther with the first four ingredients. voila ;)
