food post
Tonight I made enchiladas for the very first time and I am pleased as punch with myself, because they turned out great.
Before going shopping, I found this recipe and this recipe for enchiladas, and this recipe and this one for the sauce, and while I did intend to refer to all of them - any of them - when I began cooking, I realized about halfway through that I hadn't gone and fetched my laptop yet and I wasn't going to.
So! Improv-enchiladas happened instead! And they were fantastic!
If you want to know,
I made the filling from mushrooms, cubanelle peppers (because the closest grocery store didn't have poblanos or anaheims and I didn't feel like walking any further), one jalapeno, spinach, black beans, and the usual compliment of onions, garlic, salt, and pepper. I think that was it. Oh and some cumin.
Then I attempted to make a mole sauce, since the grocery store also didn't have jars of salsa verde (i would have cheated; i was tired today!). I skinned and cooked down three roma tomatoes, added fresh garlic, salt, and pepper, smushed it all with a potato smasher, and then added cumin, garlic powder, cocoa, cinnamon, and peanut butter. And cayenne of course. Only not too much because unfortunately we have one person in this house who grew up on very bland foods and so cannot tolerate spice, and another person who has an ulcer which cannot tolerate spice. (We also have an assortment of hot sauces in the fridge for those of us who love it.)
Then I chopped and shredded a lot of jack cheese, warmed a bunch of corn flour tortillas, and put it all - assembled - into a casserole dish and into the oven. Let bake for 15 minutes at 375°F. Take out. Serve. Amaze.
Yay.
Before going shopping, I found this recipe and this recipe for enchiladas, and this recipe and this one for the sauce, and while I did intend to refer to all of them - any of them - when I began cooking, I realized about halfway through that I hadn't gone and fetched my laptop yet and I wasn't going to.
So! Improv-enchiladas happened instead! And they were fantastic!
If you want to know,
I made the filling from mushrooms, cubanelle peppers (because the closest grocery store didn't have poblanos or anaheims and I didn't feel like walking any further), one jalapeno, spinach, black beans, and the usual compliment of onions, garlic, salt, and pepper. I think that was it. Oh and some cumin.
Then I attempted to make a mole sauce, since the grocery store also didn't have jars of salsa verde (i would have cheated; i was tired today!). I skinned and cooked down three roma tomatoes, added fresh garlic, salt, and pepper, smushed it all with a potato smasher, and then added cumin, garlic powder, cocoa, cinnamon, and peanut butter. And cayenne of course. Only not too much because unfortunately we have one person in this house who grew up on very bland foods and so cannot tolerate spice, and another person who has an ulcer which cannot tolerate spice. (We also have an assortment of hot sauces in the fridge for those of us who love it.)
Then I chopped and shredded a lot of jack cheese, warmed a bunch of corn flour tortillas, and put it all - assembled - into a casserole dish and into the oven. Let bake for 15 minutes at 375°F. Take out. Serve. Amaze.
Yay.