potato enchiladas


so, if you haven’t noticed… I haven’t posted in awhile. sorry about that. I just haven’t felt inspired to cook anything worth taking pictures of or investing energy into making a whole recipe post about it.

but I recently went on vacation to Lopez Island for just a couple of days but apparently just enough time for me to come back feeling a little inspired to participate in my food blog.  Tonight I made an imagined enchilada that is completely improvised and ending up tasting pretty good.







enchilada filling recipe-ish: (serves 2-ish)

2 baseball sized potatoes, any variety, I used yellow finn

1 cup of cheddar cheese, shredded

1 corn cob, kernels cut off

3 tbsp butter

boil potatoes until tender and easily mashed

in the meantime, shred cheese and cut off corn- put both in a bowl

once potatoes are done and drained add them to the bowl of cheese/corn

add butter and use a hand held masher, then mash!

I like it a little lumpy – the point is to have it thick – don’t add any liquid.


enchilada sauce recipe-

3 baseball sized tomatoes,  I used heirloom varieties: persimmon, rose de berne, and purple cherokee largely chopped

1 jalapeno, minced

6 scallions, thinly chopped

2 tbsp fresh basil, chopped

1/4 c chili powder

1/2 tbsp salt

3 garlic cloves

1/4 c water

1 tbsp cacao (optional)

1/4 c flour

simmer water and tomatoes.

add all ingredients and just gently stir until tomatoes are fairly boiled down and skins fall off andare almost indistinguishable. should thicken up and taste and adjust as you want

sweet peppers are very lightly cooked in olive oil over low low heat, slowly until verrrry tender. mmmmmm. Any sweet pepper will do but some taste better than others, I think! I used that delicious orange colored one above.

warm some corn tortillas or make your own. drop 1/4 c -ish of filling into tortilla, roll up. Top with sauce and top that with peppers.

eat. and repeat.



creamy cilantro pesto

pesto! is one of my favorite things to put in my mouth. I love it. but our basil isn’t quite on yet and so I am improvising with some cilantro.


I always make my pesto with nuts. Usually cashews but sometimes walnuts, if I don’t have any cashews around. which was the situation tonight.

1 c cashews/walnuts

1 c cilantro

4 large cloves garlic

salt, to taste

1/4 c olive oil

3 tb lemon juice

you put this all in a food processor until it is super creamy. this is a rough recipe, just keep adding little bits of each of these ingredients until you get the flavor and texture you want. this pesto also freezes super well. when the time is right and you want to make a bunch so you have it through the winter, especially with basil. just make a ton of it and put it in whatever size plastic yogurt or soft cheese containers. and pesto! you’ve got pesto! (…)

I put this pesto on after the rosemary garlic bread was toasted with parmesan cheese and then topped with sungold tomatoes.


the rest of dinner was new potatoes with freshly shelled peas.


because I shelled a lot of peas today like 15lbs worth. or more. I blanched them, got them in freezer bags and they are ready to eat in the winter. As far as vegetables go we eat by the season around here because what we have is what we are going to eat. so freezing and canning stuff really helps and gives our winter eating some pizazz when all we have had for a while is potatoes, parsnips, and beets. Do you all want to know about how to freeze and can things? Should I post information on that?