Thursday, January 12, 2012

Recipes!

Kevin, the hot chef that lives with me, invented something wonderful the other day. It makes my little pregnant soul dance with happiness. I love it.

It's a spinach, peanut butter, ice, cocoa powder, banana, honey, vanilla extract, chia seed smoothie. It's peanut buttery-chocolate goodness. You can't taste the spinach at all. (That's why spinach is so popularly added to smoothies, because it adds tons of nutrients but has a very mild taste).






Yes, it looks like pond water afterwards, but do not judge a smoothie by it's color. Taste and see that it is good.

Or if you don't believe me, ask Ruby.


...................................................................

Up next we have one of my all-time favorite meals, ever, period.
Kari Beth had us over last year and made this and ever since then I've been in love.
Fortunately for me, she's cool and gave me the recipe and site she found it. Love that girl.

Sweet Potato, Black Bean, and Green Chilies Enchiladas...
Delicious!


Anything that calls for cilantro, I answer YES! before I can even think straight.
I absolutely love cilantro.


If you're local, Allen's grocery store is the only place we have found these awesome Ezekiel tortillas.





The recipe calls for salsa verde, but we only had regular red salsa. It was juuuust fine, but I think the salsa verde adds a really good, specific flavor to the dish.


Sweet Potato, Black Bean, and Green Chile Enchiladas
Serves six
What You Need 2 medium to large sweet potatoes (2 cups diced)
1 15 oz. can black beans
1 cup diced green chilies (canned)
1 medium red onion
1/2 tablespoon cumin
1 tablespoon chili powder
About 2 cups salsa verde (or homemade tomatillo salsa)
8 oz. Colby jack cheese, shredded
10 flour tortillas
Salt and pepper
Sour cream, and fresh cilantro, to garnish
What To Do
1  Preheat the oven to 350°F.
2  Cook the sweet potato*: Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
3  Prepare the filling: Finely chop the red onion. Drain and rinse the black beans. (If using cilantro to garnish, you could chop it at this time as well.)
4  Assemble the filling: In a large bowl, combine the cooked sweet potatoblack beansred onion, dicedgreen chilies, 1/2 tablespoon cumin, and 1 tablespoon chili powder. Mix to combine, and add a bit ofsalt and pepper.
5  Assemble the enchiladas:
–Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side.
–In a large baking dish, spread 1 cup of the salsa verde.
–Fill each tortilla with a scoop of the filling, add a handful of cheese, and roll it up.
–Place the enchilada seam-side down in the baking dish.
–Repeat for the remaining tortillas.
–When all enchiladas are in the dish, top with the remaining cup of salsa verde and the remainingcheese.
6  Place in the oven and bake for 20 minutes, until the cheese is melted.
7  Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro.
Note: As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.
Recipe from ACOUPLECOOKS.COM

Hope you make at least one of these things and think of us while you eat it:)



6 comments:

Sheryl said...

Both of those look fantastic!...ok....so the smoothie doesn't look so good, but I'm sure it's delicious. Going to try it:)

A Peaceful Rush said...

Can you please come to Tennessee and be our Healthy Chef?!

Leslie said...

Now I am TERRIFIED about you coming over tomorrow. My food looks nothing like this. Ahhhhhh!!!

Leslie said...

Ps-you should be a photographer.

Anonymous said...

ah yea. cilantro. the BEST!

and Naftalie said today, "mama, da smoody's brown". spinach does nothing for color that's for sure!

those burritos look so, SO good. I make burritos several times a month in big batches and put them right back into the tortilla bag to freeze. it's so nice to send them with Danny to work or to pop one or two out for lunch.

KimKlip71 said...

So quick question..how do you know how much chia seed to add to stuff? I might just have to try some of these recipes, especially the oatmeal if I can find gluten free oats. I don't think I can do the enchiladas for Mike because he hates sweet potato, but I will have to try it for Meghan and myself. Keep posting some recipes!!!

Thursday, January 12, 2012

Recipes!

Kevin, the hot chef that lives with me, invented something wonderful the other day. It makes my little pregnant soul dance with happiness. I love it.

It's a spinach, peanut butter, ice, cocoa powder, banana, honey, vanilla extract, chia seed smoothie. It's peanut buttery-chocolate goodness. You can't taste the spinach at all. (That's why spinach is so popularly added to smoothies, because it adds tons of nutrients but has a very mild taste).






Yes, it looks like pond water afterwards, but do not judge a smoothie by it's color. Taste and see that it is good.

Or if you don't believe me, ask Ruby.


...................................................................

Up next we have one of my all-time favorite meals, ever, period.
Kari Beth had us over last year and made this and ever since then I've been in love.
Fortunately for me, she's cool and gave me the recipe and site she found it. Love that girl.

Sweet Potato, Black Bean, and Green Chilies Enchiladas...
Delicious!


Anything that calls for cilantro, I answer YES! before I can even think straight.
I absolutely love cilantro.


If you're local, Allen's grocery store is the only place we have found these awesome Ezekiel tortillas.





The recipe calls for salsa verde, but we only had regular red salsa. It was juuuust fine, but I think the salsa verde adds a really good, specific flavor to the dish.


Sweet Potato, Black Bean, and Green Chile Enchiladas
Serves six
What You Need 2 medium to large sweet potatoes (2 cups diced)
1 15 oz. can black beans
1 cup diced green chilies (canned)
1 medium red onion
1/2 tablespoon cumin
1 tablespoon chili powder
About 2 cups salsa verde (or homemade tomatillo salsa)
8 oz. Colby jack cheese, shredded
10 flour tortillas
Salt and pepper
Sour cream, and fresh cilantro, to garnish
What To Do
1  Preheat the oven to 350°F.
2  Cook the sweet potato*: Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
3  Prepare the filling: Finely chop the red onion. Drain and rinse the black beans. (If using cilantro to garnish, you could chop it at this time as well.)
4  Assemble the filling: In a large bowl, combine the cooked sweet potatoblack beansred onion, dicedgreen chilies, 1/2 tablespoon cumin, and 1 tablespoon chili powder. Mix to combine, and add a bit ofsalt and pepper.
5  Assemble the enchiladas:
–Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side.
–In a large baking dish, spread 1 cup of the salsa verde.
–Fill each tortilla with a scoop of the filling, add a handful of cheese, and roll it up.
–Place the enchilada seam-side down in the baking dish.
–Repeat for the remaining tortillas.
–When all enchiladas are in the dish, top with the remaining cup of salsa verde and the remainingcheese.
6  Place in the oven and bake for 20 minutes, until the cheese is melted.
7  Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro.
Note: As a time saver, you could cook the sweet potato beforehand, and even prepare the entire filling in advance.
Recipe from ACOUPLECOOKS.COM

Hope you make at least one of these things and think of us while you eat it:)



6 comments:

Sheryl said...

Both of those look fantastic!...ok....so the smoothie doesn't look so good, but I'm sure it's delicious. Going to try it:)

A Peaceful Rush said...

Can you please come to Tennessee and be our Healthy Chef?!

Leslie said...

Now I am TERRIFIED about you coming over tomorrow. My food looks nothing like this. Ahhhhhh!!!

Leslie said...

Ps-you should be a photographer.

Anonymous said...

ah yea. cilantro. the BEST!

and Naftalie said today, "mama, da smoody's brown". spinach does nothing for color that's for sure!

those burritos look so, SO good. I make burritos several times a month in big batches and put them right back into the tortilla bag to freeze. it's so nice to send them with Danny to work or to pop one or two out for lunch.

KimKlip71 said...

So quick question..how do you know how much chia seed to add to stuff? I might just have to try some of these recipes, especially the oatmeal if I can find gluten free oats. I don't think I can do the enchiladas for Mike because he hates sweet potato, but I will have to try it for Meghan and myself. Keep posting some recipes!!!