Like the combination of salami and okra, this blog is dedicated to recipes that are born from sometimes unusual mishmashes of leftover ingredients we have on hand at home. We both work full-time so there is always time pressure, especially on weekdays. I do most of the daily cooking, and together my husband and I try to create meals for our family that follow three basic guidelines:

1. Delicious and nutritious.

2. Frugal use of ingredients

3. Edible to everyone in the family


We try to limit takeout food to once or twice a week because it's not good for our waistlines, the cost adds up and can put a strain on the family budget. At the end of the day, I just want to go home and stay home after work. I've found that in the time it takes me to drive to the store and pick up ready-to-eat takeout, I can usually put together something quick at home.

David and I grocery shop together for the entire week. Sometimes we impulsively buy an interesting ingredient at the store with no plan for cooking it, and later I'm not sure how to incorporate it into our meal plan. Thus, by the end of every week, I'm inevitably left with only a few ingredients, many of which do not traditionally go together.

These recipes are a result of those experiments. Some combinations work unexpectedly, some combinations may not appeal to you -- they don't all appeal to us!

When writing up these recipes, I try to be accurate, but often I put together these dishes by sight or taste or availability of ingredients. Most of the photos are David's. We'll note it when someone else contributes a pic.

The wins come when my family says, "I thought this dinner was going to be crazy, but it's actually good."

We hope you'll have the same reaction!

Sunday, February 12, 2012

Enchiladas Rápidos

My family loves enchiladas, but the thought of cooking them conjures up spending hours in the kitchen preparing the dish.  When we get enchiladas at restaurants, they are often too cheesy, too greasy, and too saucy for our taste.  Some people like that style, but if you prefer your enchiladas on the lighter side, you may enjoy this rendition.  Plus, these enchiladas only take about 10-15 minutes to prepare.  We hope you like these!

Tomatillo Sauce:
            1 ½ pound tomatillos, husks removed and quartered
            1-2 fresh jalapenos, cored and seeded
            1-2 garlic cloves, chopped



        

Combine ingredients in a bowl.  With a hand blender (or a stand blender), puree until smooth.  Add a little stock or a touch of water if the puree is too thick for your taste.  Dash of kosher salt to taste.



















Enchiladas:
            10 whole wheat tortillas or corn tortillas
            1 ½ - 2 cups grated cheese, cheddar or combination of cheddar and Monterrey Jack
            Shredded chicken (leftover rotisserie chicken or leftover grilled chicken works nicely –  be sure to shred, not chop)
            Black or pinto beans – I like Eden brand 
            Sautéed spinach –  sauté some spinach in olive oil with a few chopped onions. When I       am in a hurry, I just wilt some chopped spinach in the microwave
            Tomatillo sauce

Place about 1/3 to ½ cup tomatillo sauce in the bottom of a large casserole dish.  For each tortilla, warm in a microwave on medium high about 5-10 seconds.  This makes the tortilla pliable and easy to roll.  Almost everyone in the family likes individual enchilada filling variations.  I fill David’s with shredded chicken, extra jalapenos, beans and spinach.  Our girls like theirs filled with beans only.   I like mine filled with beans and spinach.  Just be sure you remember where each combination is placed in the casserole dish!  Pour the tomatillo sauce over the tortillas, and cover with cheese.  Bake in a 350 oven for about 25 minutes or until sauce is bubbling and cheese is slightly browned.  Serve with sliced avocados or guacamole and sliced jalapenos.   






Photo credits:   Green ones by PES; yellow ones by CHS
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