The other night, I made a goal to use up all the produce in the fridge that's about to go bad. Do you ever get to that point? It's difficult for me to find the motivation, but I'm trying to be creative! :)
So, being the fan of Mexican food that I am, my first thought was enchiladas! I knew I had black beans, bell peppers, mushrooms and tortillas..probably some corn or something too. I go into the kitchen. What? I have green enchilada sauce! Boom! It's on. I look in the fridge...two. sad. tortillas...okay, I won't let this get me down!
A Mexican bake! Here we go!
In an 8x8 pan:
1. Pour half a can of verde (or regular) enchilada sauce directly into the bottom of the pan.
2. Layer one tortilla on top of the sauce.
3. Season black beans with cumin, chile powder, garlic salt...whatever ya got...and spread on top.
4. Toss in mushrooms, bell peppers, corn, again, whatever ya got!
5. Place second tortilla on top and pour the remaining enchilada sauce on top.
6. Bake at 350 for 15 minutes.
7. Look around the kitchen for more to use up!
8. Take your bake out, cover with salsa, shredded cheese, chives, bake for 10 more minutes.
This will be surprisingly tasty and filling, and will use up stuff you need to use up! Please try it out with what you've got on hand and let me know how it works!
In the meantime, enjoy this pepper cutting technique I just learned (and used on this dish) which is fabulous: https://www.youtube.com/watch?v=viaKd1V35-4
Be well,
M
Thursday, October 29, 2015
Tuesday, October 20, 2015
bruschetta.
Good afternoon!
It is just so lovely outside. It sure doesn't feel like October, but that's okay. I can still rock a cardigan and enjoy being outdoors without a coat!
I've been thinking about and experimenting with making batches of food to last for a while. Last week, bruschetta. YUM! I know there about a zillion different recipes for this tasty delight, so I just decided to experiment and it turned out quite well!
One problem with fall is that you start to see less good farmers' market produce. For this reason, I have begun stocking up on canned and frozed vegetables, so I can continue to enjoy into the Winter months. If I was the homemaker I wish I was, I would have spent the last several weeks canning my bounty from the garden, but no.
Here's my recipe for quick bruschetta (for when you feel fancy, but don't have a lot of time):
Ingredients:
- 2 tbsp. olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes, drained
- As much basil as makes your heart soar
Directions:
Heat olive oil in a skillet, over medium heat. Cook onions and garlic until translucent. Add tomatoes and cook until everything is slightly bubbly and all warmed. Add basil and give it a few quick tosses.
Remove your bruschetta from the heat and serve it warm with a sliced baguette. I have also tried small slices of soft bread, toasted in a buttery skillet. That is even more yum! You could also top with shaved Parmesan.
Okay, my mouth is watering just thinking about it! I have also seen/tasted bruschetta with capers, cheese, or even pesto! PLEASE let me know what your divine bruschetta experiences have included! What are some other toasty appetizers you've served?
Be well,
M
It is just so lovely outside. It sure doesn't feel like October, but that's okay. I can still rock a cardigan and enjoy being outdoors without a coat!
I've been thinking about and experimenting with making batches of food to last for a while. Last week, bruschetta. YUM! I know there about a zillion different recipes for this tasty delight, so I just decided to experiment and it turned out quite well!
One problem with fall is that you start to see less good farmers' market produce. For this reason, I have begun stocking up on canned and frozed vegetables, so I can continue to enjoy into the Winter months. If I was the homemaker I wish I was, I would have spent the last several weeks canning my bounty from the garden, but no.
Here's my recipe for quick bruschetta (for when you feel fancy, but don't have a lot of time):
Ingredients:
- 2 tbsp. olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes, drained
- As much basil as makes your heart soar
Directions:
Heat olive oil in a skillet, over medium heat. Cook onions and garlic until translucent. Add tomatoes and cook until everything is slightly bubbly and all warmed. Add basil and give it a few quick tosses.
Remove your bruschetta from the heat and serve it warm with a sliced baguette. I have also tried small slices of soft bread, toasted in a buttery skillet. That is even more yum! You could also top with shaved Parmesan.
Okay, my mouth is watering just thinking about it! I have also seen/tasted bruschetta with capers, cheese, or even pesto! PLEASE let me know what your divine bruschetta experiences have included! What are some other toasty appetizers you've served?
Be well,
M
Tuesday, October 6, 2015
squi.
It's the most wonderful time of the year! Yeah, that's right. I said it. Fall is the most wonderful time of the year. I love Christmas, believe me, but autumn is where it's at.
First of all, kudos to our grocery store for this little gem:
Secondly, squi. You may not know what I'm referencing here, but that's only because it is nonsense! My husband has this habit of pluralizing words in ridiculous ways. Squi is what you've got when you have more than one squash. :)
Squash is a favorite of mine, in all forms, so we talk about it often. I'm still working on him to love it like I do, but in the mean time, let me share one of my favorites. I eat this all fall/winter. It's so much yum.
Sweet Acorn Squash:
Ingredients:
- 1 acorn squash, halved
- As much butter and brown sugar as your little heart desires
Directions:
Use a fork to poke holes in the crevices around your acorn squash. Heat your oven to 400 and cook the holy squash (directly on the rack) for about 20 minutes. Check for tenderness. If the squash still feels hard, continue to rotate and cook it in 10-minute increments. Eventually, you can remove it from the oven in nothing but your oven mitted hands, cut that sucker in half, spoon out the seeds, and fill it with butter and brown sugar. Enjoy!
There are so many different ways to cook squash, but I think everyone can agree that they are HARD and it's best to cook them at least a little before trying to remove the skin and prepare it.
Let me know what tidbits you have learned about cooking squi!
Be well,
M
First of all, kudos to our grocery store for this little gem:
Secondly, squi. You may not know what I'm referencing here, but that's only because it is nonsense! My husband has this habit of pluralizing words in ridiculous ways. Squi is what you've got when you have more than one squash. :)
Squash is a favorite of mine, in all forms, so we talk about it often. I'm still working on him to love it like I do, but in the mean time, let me share one of my favorites. I eat this all fall/winter. It's so much yum.
Sweet Acorn Squash:
Ingredients:
- 1 acorn squash, halved
- As much butter and brown sugar as your little heart desires
Directions:
Use a fork to poke holes in the crevices around your acorn squash. Heat your oven to 400 and cook the holy squash (directly on the rack) for about 20 minutes. Check for tenderness. If the squash still feels hard, continue to rotate and cook it in 10-minute increments. Eventually, you can remove it from the oven in nothing but your oven mitted hands, cut that sucker in half, spoon out the seeds, and fill it with butter and brown sugar. Enjoy!
There are so many different ways to cook squash, but I think everyone can agree that they are HARD and it's best to cook them at least a little before trying to remove the skin and prepare it.
Let me know what tidbits you have learned about cooking squi!
Be well,
M
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