potato enchiladas

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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.

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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.

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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.

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Eggplant Sandwiches with Tofu

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I almost never make sandwiches. especially since they, to me, are a very seasonal food. they require fresh tomatoes, that grow near by, and in my case, 200 yards away. Tomatoes are one of those foods that if it isn’t in season and it isn’t local. . . it isn’t good. Onions can be the same way but only because fresh onions are so delicious and crisp that you want them and nothing else.

we are without an oven right now. well we have one, in our possession. and it works. it just isn’t installed. so anything that maybe, normally, I would use the oven for , I have figured out that I’ll just do it on the stove top and hope for the best.

First I sliced the eggplant into about eight slices. A little thicker is better because you really want them to say soft and juicy. I coated them with olive oil in a hot pan and tossed them so they were truly saturated. The more oil the better, you want them to become and stay, super tender. Add some salt, to taste, and as much black pepper as you can stand and let them cook on about medium heat with a lid on for about fifteen minutes, flipping as needed.

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While that was cooking, I prepared everything else.

the yield is for two sandwiches

sliced tofu into squares and fried until crispy (you can omit this and the sandwich still taste good)

sliced 1 walla walla sweet onion

sliced 4 small tomatoes

4 leaves of romaine lettuce

garlic chevre

vegannaise

slightly toasted bread, of your choice

assemble however you see fit and enjoy!

MAKE sure that you don’t under cook the eggplant because that doesn’t taste good. and TRY not to over cook the eggplant so that it isn’t juicy and delicious.

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quinoa with peas

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I went out to the field to harvest shelling peas for dinner and came back with everything else you see. beets, french breakfast radishes, sungold tomatoes (the first ever picked this year!)

I had some quinoa left over that I cooked yesterday afternoon and so was going to make some dinner with that.

the following is a rough recipe of what I created.

any amount of quinoa that you see fit (I used red but any kind will be good)

shelling peas taken out of their pods and boiled for about four minutes

tomatoes, whole if tiny, chopped neatly otherwise (I used sungold cherry tomatoes)

shredded parmesan  or romano cheese

salt, pepper to taste

chopped parsley

olive oil

optional: onion, garlic

the way that I prepared this meal was cold (because the quinoa was in the refrigerator) and I just topped the quinoa with all the listed ingredients. The outcome was great but really kept all the individual flavors, so they were distinct which is something I can appreciate. However, if you are looking for a richer, deeper flavor then perhaps an option would be to take the olive oil, pepper, salt, parsley and maybe even some garlic or mild red onion and blend it all together into a dressing. Combine this with the quinoa and let it mingle anywhere from ten minutes to a few hours so that the flavor develops and then top with left over ingredients. and I would side this with toasted baguette drizzled with olive oil.

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