The last of the spinach was harvested last week so the Swiss chard is the green of choice coming out of the garden these days. There is plenty of kale, the trending green of the decade, growing out there. I know, it is “good for you” and I am supposed to like it, but I … More Swiss Chard & Sausage Enchiladas With Poblano Chile Sauce
Yesterday I made corn crêpes using finely ground cornmeal. We enjoyed them with black bean chili, and the extras we ate drizzled with honey. They tasted just like cornbread. I made corn crêpes again this morning and used them to make scrambled egg enchiladas with cilantro sauce. This time I used masa harina instead of … More Corn Crepes With Scrambled Eggs & Spicy Cilantro Sauce
A recent post by My Lighthearted Kitchen inspired me to try making some fermented pickled beets, so yesterday I purchased a few beets. They had nice leafy tops which I cooked up the same evening. This morning I started a batch of beets fermenting and then used the cooked beet greens to make enchiladas for … More Beet Greens Enchiladas
High on the list of things to do today was to fire up the charcoal grill and roast Hatch chiles. I also wanted to include Hatch chiles somehow in todays menu. The first thing that came to mind was a Hatch chili pepper sauce over butternut squash enchiladas. I brushed slices of squash with coconut … More Butternut Squash Enchiladas With Hatch Chile Sauce
Lunch today was vegetable enchiladas. The filling was stir-fried onions, jalapeños, zucchini, mushrooms and spinach. The enchilada sauce consisted of roasted tomatillo sauce, powdered molé and broth made with homemade “chicken” seasoning and water.
It’s not often I go more than a day or two without posting, but it has been a week now since my last post. That’s because we took a whirlwind road trip down to Key West. I guess you could say it was a bucket list kind of thing. Of all our dining experiences on … More Molé Sauce (My Version)