The Whole Enchilada
Originally published at BlackTabi Blog. You can comment here or there.
We’re munching through our produce. So far we’ve used: 1 zucchini, 3 bananas, 1/2 broccoli, 1/3 lettuce, all the spinach, 1 avocado, 1 pear, 1 tomato and 1 apple.
Sheila says that blogging about what vegetables we’ve eaten makes it look like our life is not terribly exciting. So, I’ll spice it up by elaborating on last night’s dinner: spinach enchiladas.
Feeling spicier yet? Good! These are stuffed with steamed chopped spinach, chopped onion, cheese and some enchilada sauce. Both the sauce and the enchilada recipes come from one of my favorite cookbooks: Mexican Cooking Made Easy. Not only is the book packed full of delicious sounding recipes, all of the recipes have an accompanying full-color photo designed to make you drool. Some of the more difficult recipe steps are illustrated via photograph, too. We did find the recipes easy to follow, and the enchiladas were unanimously declared to be both “a winner” and as “tasting almost real.” This is certainly one of our better cooking endeavors.
And that’s, as they say, the whole enchilada.
