Sunday, July 31, 2011
Vegetable enchiladas. I had to have Mexican, my favorite kind of food, on my first day. The enchiladas are vegetarian-friendly. The first and very necessary step was to befriend the chopper--my new favorite tool. I started off by taking three cloves of garlic (one more than necessary but hey, who's watching) and inserting them into the Glad chopping machine. Afterwards I also chopped Spanish onion, and cilantro (to use later). I followed the recipe exactly and used olive oil to sautee the garlic and onion. The recipe calls for 1 red pepper, sliced. I chose to use a equal parts of red, yellow and green pepper. I thought that this would look prettier in my mixing bowl. Plus, I've always been a huge fan of Reggae music. The aroma from my medium sauce pan was to die for, it even got grandma off the couch and into the kitchen. After several minutes, I emptied the remains of the sauce pan into a mixing bowl, followed by two cups of steamed broccoli and a can of black beans. I then added the cilantro--the leafy substance that I will now add to anything and everything. A few twirls with my spoon and then it was cheese time, two cups of shredded mozzarella were added to the mix. I have to admit, I believed that the filling would be a little salty due to all of the sodium in the ingredients, but it wasn't at all. (I shamefully took a few spoon fills, but again who's watching). I heated the oven to 350 degrees and filled five whole wheat tortillas with the filling; I topped them with bright red salsa (the original recipe called for green, but I'm not a huge fan) and sprinkled them with cheese. Fifteen minutes in the oven and VOILÀ! Presentation...Perfect with a dollop of Daisy. Well, except for the fact that the filling began to spew out like a volcano. Regardless, meal #1 went smoothly--besides the wrestling that took place with disobedient can of black beans.