I know you were missing my lamentations on how it gets dark at noon yada yada and how this makes it next to impossible to take outfit pictures. I’m currently rotating about 4 outfits, none of which I’ve managed to … Read More
After Janssen posted her adorable Advent calendar, I decided to blatantly copy her and post my own. Because imitation is the highest form of flattery, right? Bonus – this project is simple enough that there’s still time to get it … Read More
Oh yes – have I told you? I’m the queen of flaky, buttery crusts 🙂 Adorable craft blatantly stolen from Rachel Can you even handle the sweetness of this baby? I think not PS – check out … Read More
I adore Thanksgiving. There’s food and family and it’s the start of the Christmas season. Christmas day always feels a little bittersweet to me because it’s the end of the wonderful season and in a week, you have to stop … Read More
I haven’t talked about it much on here, but I’m a vegetarian. Have been my whole life. My parents grew up vegetarian, and so did I, and I’ve never felt the need to venture away from it.A few weeks ago, … Read More
Let’s face it: when you’re having a baby, people try to convince you that you need a whole heck of a lot of crap. Bouncy seats and matching sheet sets and changing tables etc. etc. I’m sort of a minimalist … Read More
I promised you cake, and cake you shall have. (But better quality, in-daylight photos? That would require not only foresight, but also restraint on my part.) I’m usually not the biggest cake person. I generally prefer brownies and PIE. And … Read More
Gray shirt: thrifted (Ann Taylor Loft); Lace undershirt: Downeast Basics; Cardigan/Cords/Shoes: Target; Bag: Zappos Some people hate birth stories. I happen to love them. To those of you who can’t stand hearing about the minute details of how someone else’s … Read More
This past weekend, I planned a little surprise babymoon for Dan. He conveniently had a men’s church activity on Thursday night, for which I slyly convinced him to get a ride so I could drop N off at my parents’ … Read More
We like books. We have a lot of books. I am definitely a “thrower” rather than a “keeper” (Dan sometimes gets sad when I immediately chuck cards after reading them…apologies to anyone who was hoping I’d go to the grave … Read More
Look, I know there are probably a thousand different versions of this out there already. But I figure when you’re a parent getting ready to subject yourself to travel with an infant, well, you can never hear too many experiences. … Read More
I mentioned before how I tried to pack a basics and layers. But what exactly does that entail? This seems like a cop-out, but I think it will be a bit different for everyone. I happen to generally prefer skirts … Read More
I know you were missing my lamentations on how it gets dark at noon yada yada and how this makes it next to impossible to take outfit pictures. I’m currently rotating about 4 outfits, none of which I’ve managed to photograph. So, how about a recipe instead?So. Enchiladas. In my book, either totally mediocre Mexican or really really delicious.   These fall into the latter category. Filled with veggies and beans, so they’re not super heavy, and not bursting with oodles of cheese. The sauce takes more time than the canned “enchilada sauce” gunk, but it’s far from gunk. In fact, I regularly want to just scoop it up by the spoonful and eat it straight.
Sauce: Char poblano under the broiler, turning once or twice, for 5 to 7 minutes. Transfer to a bowl, cover with plastic wrap, and set aside
to steam for 10 minutes.
Heat 2 tsp. olive oil in a medium saucepan over medium
heat. Add the onion, garlic, salt, cumin, chili powder, and paprika. Cook, stirring, until the vegetables have
softened, about 5 minutes. While vegetables are cooking, peel poblano, discard stem and seeds, and chop roughly. Add to the
saucepan along with the tomatoes, water, and chopped cilantro. Cook, uncovered, at a steady simmer, until the liquid
has reduced slightly, 10 to 15 minutes. Puree using an immersion or
stick blender until smooth.
Filling: While sauce simmers,
place the mushrooms, sweet potatoes, onion, and kale (if using) in a single layer on a rimmed baking
sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast,
stirring halfway through, until the vegetables are tender, about 15 minutes total. Transfer to a large bowl and stir in
beans. (I cook dry beans and add in however much looks good. If you do this, you’ll need more salt than with canned beans.)
Preheat oven to 375F.
Assemble: Spread 1/2 cup of the
sauce in the bottom of a 9×13 baking dish (I usually need 2 pans). Place a skillet over medium
heat. Warm in skillet
for 20-30 seconds per side (can also warm in the microwave). Spread 3-4 tablespoons of the filling down the middle of the
tortilla and roll it up to enclose the filling. Place seam-side down in
the baking dish. Repeat with the remaining tortillas and filling.
Spread the remaining sauce over the enchiladas. Top with shredded cheese.
Bake in preheated oven, uncovered, until hot, about 15-20 minutes.
Serve with fresh tomato or pico de gallo and garnish with cilantro.
Oh. And just because.
Um, anyone know how to rotate pictures in blogger? There’s probably an easy fix, but I’m too tired to figure it out right now…
