So Ben had one full week of Bliss this past week...video games, golf, home-cooked meals, movies...trying to cram in a summers worth of fun in just one little week! We had such a great time and on Saturday we even had a "lock-in" where neither of us is allowed to leave the house to ensure 100% quality time together! I decided that although our house is usually Vegan, we could bend the rules alittle for Ben, because on Saturday, he requested cheese enchiladas as the meal we cooked (as long as the cheese you buy is organic and comes from a good farm where they treat animals humanely...thanks Horizon!) I did not eat the enchiladas but figured Ben deserved alittle treat for working so hard for three years (and will continue to all summer!). I decided this would be a great blog entry because I have been itching to share my mom's DELICIOUS salsa recipe. Whenever we make this, everyone asks for the recipe, which there is no recipe, but on saturday I was determined to actually figure out the proportions. My mom also does not usually add the grilled veggies, we added this as a twist. So if you are in a rush, you can make the same recipe sans veggies and its still GREAT! Ben was also excited because he could be the Sous Chef in my blog, many of the pics are of Ben helping me out too! We made salsa, guacamole, enchiladas,
Spanish Rice, and
Caroline's Black Beans....DELICOUS! I'm getting hungry just remembering how great it all was....
Let's Start with the Guacamole....
Peel Four avocados and remove the pit......add the juice of two limes....
1tsp garlic salt.....
now mash the avocados......
add 1/4 small red onion diced, and about 6 cherry tomatoes diced......
stir and enjoy! YUM
Now the Salsa..... (don't forget these are Ben's hands haha NOT MINE!)
cut all the vegetables in half and de-seed......
spray your veggie halves with non stick spray or brush with olive oil....
grill veggies about five minutes on each side......
add a 28 ounce can of crushed tomatoes to the blender....
along with your grilled veggies chopped...
a generous handful of fresh cilantro leaves (a 1/2 cup??)
2tsp garlic salt.....
a large splash of jalepeno juice plus jalepenos to taste....we like ours spicy so we added about two big fork-fulls......
2tsp agave nectar (or you could use splenda)
blend until combined and chopped but still slightly chunky...and ENJOY! Thanks Mom for inventing the quick-cooking salsa!
Enchiladas.....
A few ingredients plus the enchilada sauce ( I will imbed the link to my enchilada sauce below)
dip your corn tortilla in the enchilada sauce so that it will soften and be more bend-able
add cheese and roll.....
pour remaining enchilada sauce over the enciladas.....
sprinkle with cheese......
bake in a 350 oven for approx 30 minutes and serve!
Ben was so happy!!!!!
And I was happy too! Just added some veggies to the corn tortillas YUMM-O!!
Guacamole
4 haus avocados
2 limes juiced
1tsp garlic salt
1/4 small red onion diced
cherry tomatoes diced
Combine and mash avocados, limes, and garlic salt. Then add onion and tomato. Mix and serve...SO EASY!
Salsa
1 bell pepper divided in half and seeded
2 jalepenos halved and seeded
1 white onion cut in half
28 ounce can of crushed tomatoes
2 tsp garlic salt
1/2 cup fresh cilantro leaves ( or large handful )
2tsp agave nectar
jarred jalapenos to taste
Spray all vegetable halves with non stick cooking spray. Grill veggies or put veggies in a saute pan and cook for approx five minues on each side. To blender, add veggies, crushed tomatoes, garlic salt, agave nectar, cilantro, and jalepenos. Blend ingredients until chopped but still slighlty chunky and serve!
Enchiladas
corn tortillas
Organic Colby Jack Cheese
Dip your corn tortillas in the enchilada Sauce. Put in a small rectangular pan and fill with cheese and roll. Top enchiladas with leftoer enchilada sauce. Top with ORGANIC cheese. Bake in 350 Oven for approx 30 minutes.....
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