Tuesday, December 12, 2006
Francis (cat): Kind of bored, playing with a bug that she found, waaay to close to my wine glass (which I have precariously placed on the carpeted floor next to me, naturally)
Me: hmmmm.....I'll just move that wine gl-
Wine Glass: spppppllllllaaaaaaasssssshhhhhHHHHHHHHHH!!!!!! (ALL OVER - totally my fault, by the way....Francis is innocent)
So, yeah, I started flipping out just a little bit in my brain...it seems like only yesterday when we steam cleaned the carpet from the last red wine spill...and hmmm....we don't have any more stain remover left, and hmmm......this carpet is seriously only 3 years old?.....and hmmmm.....won't that just make Chris's day when he comes home at 1 am to this? So, I took every towel out of the linen closet, and while blotting, quickly looked for home remedies online (thank god for the internet, by the way). I tried everything that was suggested that I had in-house. I poured a quarter of a bottle of white wine on it to "neutralize" it, then some tonic water (only thing I had with bubbles), then I had to hit the grocery store for regular stain fighting stuff plus ingredients for this very magical-looking concoction that I found on the stain-fighting sites. All I know is, the wine and tonic water maybe helped a little, but it's the $.97 bottle of hydrogen peroxide that I want to marry. I now have an unopened $5 bottle of double-chambered-oxy-high-powered-
ridiculousness for what? Here is the recipe that will save your life:
1 c. hydrogen peroxide
1 t. (or a little more if you don't believe a t. will work, like me) of Dawn
Mix, and pour the magic all over that stain. You talk nice to the stain. You give it your best sexy eyes. You watch it bubble up and foam just a little for you (I think it giggled at me), then you coax the stain, with nothing but an old tattered bath towel and your barest of feet. I did that like 3 times. Now, I bet Chris wouldn't be able to pick out where the 2 1/2 foot wide stain was. It's magic, people. I believe.
Sunday, November 19, 2006
adapted from the Foster's Market Cookbook
scant 1/2 c. tomato juice
juice of 2 limes
1 T. cider vinegar
3 garlic cloves, roughly chopped
1 jalapeno pepper, seeded and chopped
1/2 red onion, chopped
4 scallions, trimmed and chopped
1 t. ground cumin
1 t. chili powder
2 t. salt
1/2 t. red pepper flakes
1/3 c. fresh cilantro
Place all of the ingredients, except for the cilanto, into the bowl of a food processer and blend until smooth. If you add a full 1/2 c. of tomato juice, the dip will be a bit thinner than a typical bean dip...so you may want to add a bit less and test it depending on your taste. Then, add the cilanto and pulse until cilanto is roughly chopped into the dip.
adapted from the Foster's Market Cookbook
One 14 1/2 oz. can petite diced tomatoes, drained (or 3 more fresh tomatoes)
One 4 1/2 oz. can diced mild green chiles
1 red bell pepper, diced
1 red onion, diced
1 jalapeno pepper, seeded and diced
3 garlic cloves, minced
1/2 c. chopped fresh cilantro
juice of 1 lemon
juice of 1 lime
2 t. ground cumin
2 t. salt
1 t. freshly ground black pepper
1 t. red pepper flakes
Combine all ingredients in a bowl and adjust seasonings to taste. This makes a mild salsa - plan on added extra jalapenos, red pepper flakes, or hot sauce to spice it up if you prefer a hotter salsa. This makes a lot - 6 cups or more, and keeps for about a week.
So...lastly, I made the fantastically delicious Pumpkin Bars, which are posted here and here. I doubled the recipe, which seemed to fit nicely in one 11x17 jelly roll pan and a 9x 13 baking dish. I did make one change to the original recipe - Chris was kind enough to pick up a couple of things from the grocery store for me, and when he returned with the items on my list (cinnamon and ginger) he handed me a bag of ground cinnamon....and a big ol' hunk of ginger root. So, I decided it was better to up the nutmeg and cloves by 1/4 t. each rather than attempt to add grated ginger root to the recipe (although I am sure that would have worked out fine...). These were a hit as well - they were all gone!
Friday, November 03, 2006
(adapted from Deborah Madison's Vegetarian Cooking for Everyone)
2 15 oz. cans light coconut milk (or one can plus one can water)
2 t. light brown sugar
1/2 t. salt plus more to taste
1 T. ground coriander
2 t. curry powder
1/2 t. turmeric
1/4 t. cayenne
1 t. tamarind paste
3 large garlic cloves, minced
1 T. finely chopped ginger
4 Roma tomatoes or 2 Beefsteak tomatoes, seeded and diced
4 scallions, chopped (white and green parts)
8-10 oz. green beans, okra, peas, broccoli or asparagus
juice of 1 lime
chopped cilantro or scallions for garnish
Drain and chop tofu into cubes. Place coconut milk through ginger into a rimmed skillet and bring mixture to a boil. Boil for one minute, whisking spices in until combined, and add tofu. Lower heat and simmer for 10 minutes, then add tomatoes and scallions and simmer for about 8 more minutes. Add green vegetables and simmer for about 5 more minutes or until crisp-tender. Add the lime juice and taste, add salt if necessary. Serve on top of steamed brown rice and garnish with cilantro or scallions.
(adapted from Deborah Madison's Vegetarian Cooking for Everyone)
1 c. warm water
1 envelope active dry yeast (2 1/4 t.)
1 8 oz. container plain yogurt
1/4 c. melted butter
1 1/2 t. salt
1 c. whole wheat flour
1/4 c. wheat bran
3 c. all-purpose flour
Sprinkle the yeast over 1/4 c. of the water and let sit for about 10 minutes or until foamy (you may need to lightly stir the yeast into the water). In a large bowl, combine 3/4 c. warm water, yogurt, butter, and salt, then stir in the prepared yeast, whole wheat flour and bran. Add as much of the all-purpose flour is needed to form a heavy dough, then turn out to knead (adding more flour if necessary) until smooth and slightly tacky. Turn ball of dough around in an oiled bowl, then cover and leave to rise for about one hour, or until dough has doubled.
Dice up 4-5 cloves of garlic and place in a small bowl with a few tablespoons of olive oil or melted butter and set aside. Place a cookie sheet or pizza stone in the oven (add a couple if you only want to bake one batch) and preheat to 450 degrees. Turn the dough onto a floured surface and divide into 8-10 pieces, then roll into balls and leave, covered, to rest for 10 more minutes. After resting, flatten out the dough balls with your fingers, spreading them and turning them until they have reached about 6-7" in diameter. I found it helpful to pull the dough out into a circle in the air instead of on the counter (gravity is your friend). Pull the preheated sheet pan(s) from the oven and place the dough rounds on top. Bake for about 8-10 minutes, until beginning to puff, but not yet browned. Remove from the oven and baste with the garlic mixture (alternatively sprinkle on the diced garlic and place a small pat of butter on each naan) and return to the oven to finish baking for about 2-5 minutes, or until the breads are slightly browned and the garlic begins to fill your kitchen with it's oh-so-lovely aroma. Depending on how long you leave them in the oven, they will be slightly crispy and cracker-like where thin and soft and chewy where thick.
Tuesday, October 03, 2006
Saturday, September 23, 2006
1 large onions chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 c. quinoa (for a thinner chili, try 1 c.)
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 28-ounce can diced tomatoes
3 cups vegetable stock (or 3 c. water and one vegetarian bouillon cube)
1 8-ounce can tomato sauce
3 15-ounce cans of beans (I used black, garbanzo, and kidney), rinsed & drained
chopped fresh cilantro, parsley, chives, or green onions
soy sour cream
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Add quinoa; stir 1 minute. Stir in chili powder, bay leaves (which I didn't have, but would be delicious I'm sure), cocoa powder, salt, pepper, and cinnamon. Add tomatoes with their juices, stock and tomato sauce. Mix and bring to boil. Reduce heat; simmer 30-45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. Ladle chili into bowls. Top with fresh herbs and sour cream. Serves 8.
Wednesday, September 13, 2006
slightly adapted from Vegan with a Vengeance
2 T. olive oil
1 medium onion, finely chopped
3 minced cloves of garlic
2 cups finely chopped mushrooms
1 T. chile powder
1 t. salt
1/4 c. water
1 15 oz. can tomato sauce
1/2 c. quinoa
1 15 oz. can black beans, drained and rinsed
(optional) 1 t. maple syrup
(optional) fresh cilantro or parsley
Bring a pot of water to a boil. Cut the tops off of the peppers and remove the stems, seeds, and ribs. Decide if you would like to stuff the peppers whole standing up (nice presentation but not practical) or in halves laying down (not quite as pretty but much more practical) and slice or not slice accordingly. Place the peppers in the boiling water for about 5 minutes, remove, drain, and set aside.
Meanwhile, heat the oil in a medium saucepan over medium heat, add the onions and saute until the onions are becoming transluscent. Add the garlic and mushrooms, and saute for about 5 minutes more. Stir in the chile powder and salt, then add the quinoa, water, and 1 c. of the tomato sauce. Stir well to combine, then lower the heat to a simmer and cover for about 20 minutes, stirring once. Preheat the oven to 350 degrees. Add the beans and optional syrup to the quinoa mixture, then taste and adjust the seasonings if necessary. At this time, you can also add a small handful of chopped fresh herbs to the mixture if you would like. Stuff the peppers, top with the remaining sauce and place in the oven for 15 minutes. Remove from the oven, and top with a sprinkling of fresh herbs.
I had to pick out a quick side to go with the peppers, and since it has been so grey lately, I was drawn to this sunny soup. It's got an amazing flavor, vegan or not - I just LOVE anything made with coconut milk and curry powder. It's really easy to make - if you want to be super lazy you can even just buy grated bagged carrots and use those with barely any prep work. You can get this recipe at the Post Punk Kitchen site, which has a lot of other recipes from the book (and elsewhere). I highly recommend this, so go right now.
In other news, in case you haven't read the Dining Out section of today's NYTimes, I just wanted to draw your attention to these great articles on tea (yay for new and improved tea bags!), coffee (yay for artisinal latte patterns!), and the Eating Well section (yay for spraying viruses on cold cuts instead of cleaning the factories!).
Sunday, September 10, 2006
With the oven at 400 degrees, I put two sweet potatoes (cut into 4 wedges each) in the oven for about 20 minutes, then added a bunch of asaparagus (with the ends trimmed) and 2 sliced shallots to the oven, tossed with a bit of olive oil, balsamic vinegar, salt and pepper. Everything will finish roasting in about 10-15 minutes. I put the asparagus on a bed of mixed greens, topped the sweet potato wedges with butter, lime, chili, salt and pepper, and enjoyed it quickly before my peeps arrived for an evening of fun...
4 garlic cloves, peeled and smashed
1 jalapeno pepper
1/2 c. olive oil
1/4 c. sun-dried tomatoes (I used those packed in oil, if dried, plump in hot water before using)
2 T. drained capers
juice of 1 lime
1 t. hot sauce
1/2 T. dried oregano (or 2 T. fresh oregano)
1 t. salt
1/2. t. freshly ground black pepper
Preheat the onion to 400 degrees. Toss garlic cloves and whole jalapeno pepper with 2 T. of the oil and place in the oven for 15 minutes, or until soft and light golden brown. Slice jalapeno in half and remove the stem, seeds, and skin. Fit a food processer with the metal blade attachment, add all of the ingredients to the bowl of the processer, and puree until smooth. Serve with crostini, pita, or crudites or use on sandwiches.
Friday, September 08, 2006
- 4 potatoes (I used Yukon which was fantastic) diced up and boiled until just fork-tender
- a pound of macaroni (I used whole wheat - also fantastic) boiled in the potato water after they are fished out
- a cup or two of grated Gruyere (I used a .4 lb chunk)
- a big 'ol handful of chopped parsley
- salt n' pepper
It's super easy - saute onions, boil potatoes, boil macaroni, toss in bowl with everything.
I do have a couple of tips/suggestions:
- Deborah suggested pouring the onions on top of the other mixed ingredients, but I say mix it all, so your leftovers will also have onions.
- When the potatoes are done, and the pasta is boiling, cover those potatoes in the bowl with plastic wrap - "keep 'em hot"
- Definitely eat this with a salad, preferably one with apples on it, or better yet, saute apples with your onions. Believe me, the apple combo is one you will not regret.
- Also better yet, why not add green beans, or peas, or broccoli, or....? (but not with the apples)
- A pat of butter or drizzle of oil won't hurt the mixture either :)
- 1/4 c. nut butter
- 2/3 c. soy milk
- 1 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. vanilla
That's it! I think you know the drill from there...
- 1 package of extra firm tofu, drained, cut into pieces, and rolled in soy milk and sweetened dried coconut, and toasted to a golden brown in a non-stick pan with a tablespoon or two of oil
- salad greens
- sliced red bell pepper
- shredded carrots
- bean sprouts
- sugar snap peas
- dry roasted peanuts
- thinly sliced scallions
I hope you have enjoyed this trip going back in tiiiieeeme (didillidilldoo, didillidilldoo, didillidilldoo, didillidilldoo, didillidilldoo,.....).
Monday, August 14, 2006
So, where did we go, you ask? We started off driving from Indiana to North Topsail Beach in North Carolina to meet up with my mother-in-law and sister-in-law. This is what we did there:
Yeah. It was nice. The weather was beautiful, the beach was beautiful, the water was beautiful, and the view was beautiful. So, after a full week of beach-reading, wave-crashing, shell-collecting, surf-walking, and sun-tanning...we were off. We drove to Chapel Hill, and kicked off the week by attending the wedding of our friends Chris and Alison. It was a beautiful, fun, personal wedding that Chris and I really enjoyed. It was a very classy affair, which this picture absolutely does not display:For the remainder of the week, we stayed at my parents' house. They are moving (sniff, sniff) - just across town...but still, the house has to be packed up, and I had to say goodbye. I spent the week going through dusty attic boxes of art projects, school papers, and letters, trying to make a dent for my parents in the pile of stuff they had to go through (a.k.a. get rid of). I did get a *tad* emotional when I actually had to say goodbye to their super-peaceful, wooded home for the last time, but there are only good things in the future for them, so it was all good, all around.
Then, we packed up again and hopped a flight to New Hampshire with my parents and sister for a BIG family reunion for my Dad's side of the family. I think New Hampshire is my new favorite state. Not only do they have the whole "Live Free or Die" thing going for them, it is BEAUTIFUL. I'm kind of sad, because my pictures simply do not do it justice, but I will share a sampling anyways. The reunion was held at the Mt. Washington Resort, which was built in 1902 and is a National Historic Landmark, surrounded by National Forest:
While we were there, we hiked, saw waterfalls, and visited with lots of family. It was great. After a jam-packed weekend there, we hopped in the rental minivan and trekked east into Maine. On the way, we briefly stopped at my aunt's house to eat some Thai food and and I finally got to meet my most photogenic cousin, Ellis:We had a lot of fun playing trains and puzzles and pulling up little Ellis's cargo pants that kept falling past his diaper. Cutie-pie. Then we ate a lemony delicious tofu pad thai...generally I like my pad thai with a ripe slice of orange, but the lemon really worked well. After that, we headed north to my Nana's cabin, where we spent the next week maxin' and relaxin' on the dock, basically. It's always a joy to be up there - I think breathing the air alone is like therapy. We canoed, looked at lily pads, and I ganked my family out of 26 billz in a hardcore game of blackjack (I only started with 2 dollars!). At Nana's house, if you are going to play cards, you have to gamble. I think my favorite day in Maine was Chris's 26th birthday, when we took a ferry out to the island of Monhegan. It's a tiny little island, an hour off the coast, with a small and super-cute community of island folk. There are a few cute shops and teensy grocery stores, and tons of hiking trails. There were some golf carts and a couple of old pick-up trucks, but I think the people that live there just walk around the island. We hiked on a trail called Cathedral Woods, which was basically like walking through a fairy tale (again, the picture does NOT do it justice). The ground was mossy and soft, but not muddy, and the trees were tall and dark with beams of light shining through. The path was narrow and curvy, and led you in and out of thick groupings of trees, so that you couldn't always see what was up ahead. The best part was that people built "Fairy Houses" all through the path, tucked under tree roots or on hillsides. They were all made out of natural materials - sticks, tiny pine cones, shells, stones, etc. This one was not my favorite, but you get the idea: The path led us out to the ocean, and this view: Then, we took a break for some ice cream, and hiked to the southern point of the island which led us to Lobster Cove, where we climbed on the rocks and explored a ton of really incredible tide pools. When we returned, we enjoyed this 1-2-3-4 Lemon Cake for Chris's birthday, served with locally-made blackberry ice cream. My Nana was really hesitant to let me bake in her kitchen - the cabin is only 800 square feet, and with 7 of us staying there, there isn't room to make a mess. But, after she tasted the moist and lemon-curdy goodness, I think I moved up in her love rankings. If you get a chance to make this cake, do it. No, my cake didn't look quite as pretty as the one on Martha Stewart's website (does it ever?) And although I think they linked the wrong lemon curd recipe to the cake recipe (I ended up with much less lemon curd than is pictured even though I doubled the recipe like it says to), it didn't matter. It tasted incredible. And yes, those blueberries are wild Maine blueberries - teeny pea-sized gems of sweet summertime. You could drink them. Oh, I miss Maine already. Although this post is already longer than it should be, I will leave you now with one of my favorite memories from the trip - a raucous birthday game of Pin the Tail on the Donkey.
Monday, July 17, 2006
Yesterday, Chris and I had a nice lazy afternoon sitting under our nice shady backyard tree reading books, trying to beat the heat while enjoying the outdoors. Afterwards, I was so relaxed...I didn't really even think about cooking. We were talking about take-out, and I jokingly began suggested combinations that could be made with pantry/freezer items. One of them was beanie weenie...and Chris took this idea very seriously.
I got a phone call and lingered outside on the phone after Chris went inside, and when I came in, this was what I found waiting for me:
Chris cooked! Any of you that know me know that this is a very rare occasion, and although he is actually quite able to bake an unbelievable herbed quorn roast and saute perfectly seasoned, crisp broccolini and asparagus with garlic (okay...maybe with just a touch of help) he would much rather nod to his roots of Lipton Noodles or the holy trinity of sausage, beans, and corn from his undergraduate days (when he lived with guys). When it came down to it, this was a really good dinner that we both enjoyed immensely with a nice icey cold wheat beer. Chris insisted that I post his "recipe" here:
Chris's "Push It" Beanie Weenie
1 can vegetarian baked beans
4 quorn hot dogs (this makes an "extra weenie" version)
leftover frozen vegetables
Open the can of baked beans and pour into a saucepan. Cook the hot dogs. Pour a concoction of leftover frozen vegetables into a saucepan with a little water, butter, salt and pepper. Cut the cooked hot dogs into bite-sized pieces and stir into the baked beans. Toast 2 slices of bread and put butter on them. Bon appetit!
Warning: If this is too good, you may find your spouse wearing boxer shorts in the kitchen after dinner, eating the extra beanie weenie straight from the saucepan with a big spoon, singing "oooh beanie weenie....oooh beanie weenie," as I did.
Saturday, July 15, 2006
Who didn't grow up on this classic? It was definitely one of those stand-by childhood meals that my mother cooked for us, and I have always loved it. I realize that most of the time, when I get a craving for a meat dish that I used to like, it's generally the overall flavors of the dish and not the meat that I miss. So, it becomes fairly easy to recreate without meat (especially with all of the meat substitutes available)...except for crab cakes...which I don't think I will ever stop craving (and tuno just won't fly there). I did use whole wheat yolk-free egg noodles to make this, but other than that, this is vegan. I know they make them, however, so this could easily be made vegan if placed on top of a vegan noodle, or even rice.
I have never actually made beef stroganoff before, so I read several recipes, and then put my own modern spin on the classics that I had read. I used substantially less soy sour cream than is generally used in beef stroganoff recipes, because I don't really see the need for all of those additional calories when it seemed creamy enough after only 1/3 c. (it seems pretty average to use 1 1/2-2 c. in other recipes). I'm sure it would be tasty with more, though, of course :) The best part about this is that is takes less than 20 minutes to put together, especially if you use pre-sliced mushrooms, and the flavor is really fantastic. Pour yourself a nice glass of red wine, think of your mom, and enjoy!
2 T. margarine
1 T. olive oil
2-3 cloves garlic
1/2 onion, diced
5 large shallots, thinly sliced
1 lb. mushrooms, sliced (I used 8 oz. cremini and 8 oz. white button)
1/4 c. sherry
1 t. dried rosemary (or thyme, or other herb that you like)
1 lb. equivalent of meatless ground burger (I used 2 of the sealed packs of Boca)
2 c. vegetable broth (I find that plain old vegetable bouillon has a nice light flavor here, and is easy to dissolve with the handy boiling pasta water)
1/4 c. flour
1/3 c. soy sour cream
chopped fresh parsley (optional)
12 oz. egg or other noodles
Heat the margarine and oil over medium in a skillet. Add garlic, onion, shallots, and mushrooms to the pan and cook, stirring occasionally until beginning to brown. Stir in sherry and dried herbs, cook for about one minute until liquid is beginning to absorb into the mushrooms. Add meatless ground burger, stir, add 1 c. vegetable broth, and stir again. Dissolve flour into 1/2 c. vegetable broth, and stir into pan. Add sour cream, stir, and season with salt and pepper to taste. Serve over noodles with chopped fresh parsley and a sprinkle of paprika for a true Betty Crocker touch.
Thursday, July 13, 2006
1. Similar to my original creation, I piled this bowl high with lightly sauteed and seasoned spinach with diced red peppers and onions, and topped that with fresh, bright red strawberries. This was a really nice treat, like a warm spinach salad with a little more bang for your buck. I do have to say that Chris and I both preferred the broccoli-sweet potato-mango combination to this one, but this still comes highly recommended. With summer being here, I find myself eating berries and fruit any chance I get.
2. Chris picked up a pack of whole wheat pitas, and we went to town stuffing them up for lunches. Here's one with hummus, beans and rice (of course) and veggies - salad greens, cucumber, and red peppers. Yum! Mr. Belvedere has a bread thing - while I was photographing, he was drawn to the pita like a magnet, so I had to keep his cute little nose in the frame.
3. To finish off the leftovers, I made a vegan version of a favorite enchilada recipe from Epicurious and plopped it on top of the last serving of beans n' rice. I've had this before, made with milk and cheese, and loved it - but I saw no reason not to try a vegan version. The results were wonderful - I don't even think I noticed a difference, except for the obvious absence of melted cheese from the top of the enchiladas! Obviously you could add soy cheese to the top, but I don't think there was a need, with all of the other topping options. This is a really creamy, filling enchilada with a spicy flavor and lots of fresh veggies (so good!). And, it is super easy for a weeknight meal! Excuse this messy half-eaten pic...I was hungry and it just looked too good not to wait!
Vegan Garden Vegetable Enchiladas
adapted from Epicurious.com
- 3 T. olive oil
- 3 c. chopped vegetables (I used zucchini, red peppers & cremini mushrooms, but use whatever you have on hand)
- 1 c. chopped onion
- 1 1/2 c. fresh or frozen corn kernels
- 1 4 oz. can mild green chiles (or a diced jalapeno - the mild chile flavor is nice though)
- 1/2 c. chopped fresh cilantro
- 3 T. chile powder (this will result in a hot enchilada - use 2 T. or less for a more mild enchilada)
- 2 T. all purpose flour
- 1 1/2 t. ground cumin
- 2 1/2 c. soy milk
- 3/4 c. soy sour cream
- 4 T. nutritional yeast
- 8-10 8 inch whole wheat tortillas
Preheat oven to 350 degrees. Heat 1 T. olive oil in large skillet over medium-high heat. Add mixed vegetables and onion and saute until just tender. Add 1 c. corn, chiles, and 1/4. cilantro and season with salt and pepper. Heat through, remove from heat and set aside.
While vegetables are cooking, place 2 T. olive oil or margarine in a medium heavy saucepan over medium-high heat. Add chile powder, flour, and cumin to the pan. Cook while stirring with a whisk for 30 seconds. Gradually whisk in soy milk, cook until sauce is thick and bubbling, whisking occasionally for about 5 minutes. Add soy sour cream and nutritional yeast and whisk until smooth. Season with salt and pepper.
Spread 1/3 c. sauce in bottom of a 13" x 9" x 2" glass baking dish. Mix 3/4 sauce into vegetable filling. Place approximately 1/3 c. filling in center of each tortilla, roll to enclose, and place seam side down in the baking dish. Repeat until no more filling remains. Pour sauce over the enchiladas, and top with the remaining 1/2 c. corn. Bake for about 45 minutes, or until heated through. Sprinkle with 1/4 c. cilantro and serve with additional toppings (salsa, sour cream, guacamole), if desired.
Monday, July 03, 2006
Friday, June 23, 2006
|You Are an Oatmeal Raisin Cookie|
On the surface, you're a little plain - but you have many subtle dimensions to your personality.
Sometimes you're down to earth and crunchy. Other times, you're sweet and a little gooey.
|You Are a Boston Creme Donut|
You have a tough exterior. No one wants to mess with you.
But on the inside, you're a total pushover and completely soft.
You're a traditionalist, and you don't change easily.
You're likely to eat the same doughnut every morning, and pout if it's sold out.
Upscale and trendy.
You're the most likely to go for a gourmet pizza.
You have impeccable taste in everything.
You truly enjoy the finer things in life.
|You Are Pumpkin Pie|
You're the perfect combo of uniqueness and quality
Those who like you are looking for something (someone!) special
|You Are Tofu|
Okay, so you aren't exactly meat. And that's fine with you. Even if people think you're a bit bland.
There's a good chance you're veg - and even if you aren't, you secretly think meat is gross.
|You Are a Martini|
There's no other way to say it: you're a total lush.
You hold your liquor well, and you hold a lot of it!
I was trying to keep it food related...but I couldn't resist this one...
|Your Stripper Song Is|
I'm a Slave 4 U by Britney Spears
"I'm a slave for you. I cannot hold it; I cannot control it.
I'm a slave for you. I won't deny it; I'm not trying to hide it."
You may seem shy, but you can let your wild side out when you want to!
Thanks, Megan! Whoa, those things are addicting!