I caught Julie and Julia last night on the telly. I wonder, do people still get famous from their blogs? Do all of us foodie bloggers hope we'll magically get a book deal?! Or better yet, a tv show on the food network? I started my blog hoping for all those wonderful things but alas, fame did not come knocking. Instead my blog became a place I could send people when they asked for a recipe. I still do that but these days I keep my blog more for me than anything or anyone else. It's become my recipe database. One of the biggest complaints my mother used to have was that I'd make a dish out of my head and then it was never to be seen again so I started writing them down so I could recreate my own dishes. Thankfully the techno world intervened and now instead of going through mountains of paper (okay, I have all my handwritten recipes in a binder, all neat and tidy but still...) I can use that handy dandy search tool right up there in the top left corner. I may never be famous but I'm a heck of a lot more organized. I keep a knitting/craft blog too but I'm way more slack about updating it. And guess what... I tend to forget what I've made for whom because I don't blog it! My blogs have become my memory bank! Awesome.
We now return you to your regularly scheduled blog entry.
I made some enchiladas this week and they were really tasty, cheap and healthy (seriously full of fiber!). All my requirements for a recipe to repeat so here it is.
Serves 4 -6
- 1 tbsp oil
- 2 mexican sausages
- 4 green onions, chopped and separate the white parts from the green parts
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1/2 cup corn
- 1 roasted red pepper (you can use fresh, red or green), diced
- 1/2 tsp cumin
- 1 tsp chili powder
- 2 tbsp lime juice
- 6 whole grain 6-7 inch tortillas
- 1-2 cups of salsa (I didn't measure so I'm guesstimating here)
- 2 cups shredded cheddar
- Heat the oven to 375 degrees.
- Heat the oil in a pan over medium high heat
- Remove the outer casing from the sausage and break it up in the pan. Cook until browned
- Add in the white parts of the onion and garlic. Saute for a minute.
- Add in the rest of the ingredients up to and including the lime juice.
- Cook for a minute or two until blended and heated through
- Divide the mixture into 6 portions
- Pour a bit of salsa in the bottom of a 8 X 11 inch baking pan, just enough to barely cover the bottom. Add a tablespoon or two of water if your salsa is really thick.
- Spread each portion in a tortilla, roll it up and place it seam side down in the baking dish
- Top with a good spread of salsa over each enchilada
- Sprinkle with the cheese
- Spray the shiny side of a sheet of aluminum foil with cooking spray
- Cover and bake for 20 minutes
- Uncover and bake for another 10 minutes until the cheese is bubbly.
- Serve with some sour cream, guacamole, avocado slices or a drizzle of ranch dressing.
ps. the leftovers freeze really well!