Friday in the Kitchen is about sharing some of the food I've been cooking in my kitchen this week..
I mentioned on Monday that I was going to be trying out a new recipe creation for Veggie Enchiladas. And I did.. and they were so good! My family really enjoyed them. I served them with chicken because the men in my family are not fans of meatless meals. :) But it could easily be served as a meatless main dish.
2 small sweet potatoes
3 small carrots, peeled
1 small onion, chopped
½ cup celery slices
4 baby portabella mushrooms (this is what I had, any type of mushroom will work)
1 4oz can green chilies
1 T sliced jalapenos (I used jalapenos from the jar)
1t chili powder
1 can green enchilada sauce
9 corn tortillas
Cheese to sprinkle on top, optional
Cook the sweet potatoes and carrots. You can bake or boil them. I used my Instant Pot to cook them. I cut them up and put them on steamer rack with about 1 ½ cups of water in my pot. Cooked them on “manual” for 8 minutes. The sweet potatoes were very easy to peel after they were cooked.
Cut up sweet potatoes and carrots and put in a bowl and set aside.
In a frying pan heat a little oil and add onions, celery and mushrooms. Cook them until soft. Add to the bowl of sweet potatoes and carrots.
To this bowl of veggies add sliced jalapenos, salt, chili powder, and cumin. Stir to combine it all.
Soften corn tortillas either in the microwave or in a frying pan using a little oil.
In a 9x9 pan pour about 1/3 cup of enchilada sauce on the bottom.
In each tortilla scoop a heaping ¼ cup of veggie mixture into the center. Roll up and place seam side down in pan on top of sauce.
After all tortillas are filled and in the pan, pour more enchilada sauce over the top. I don't use the whole can, I just pour enough to cover and get in between the tortillas.
Cover with cheese, bake at 350 for about 35 minutes or until everything is hot and bubbly.
Serve with chopped tomatoes and sour cream on the top. Sprinkle a little cilantro on the top if desired and a few dashes of your favorite hot sauce.
NOTES: You could add a drained can of black beans (or your favorite beans) to this and make it a meatless main dish. If you do this, you could probably fill 12 tortillas and would want to put it in a bigger baking dish, such as a 9x13 pan.
I've been on a waffle roll lately. When I had so many kids at home waffles were not really practical to make due the time involved. I did have 2 waffle irons and that helped some. But typically I would just make pancakes. Nowadays making waffles is much simpler. I only have one waffle iron and can quickly and easily make up a small batch for us.
I have taken a short cut for my waffles. I've been using Bisquick. I started making the recipe on the box. My family enjoyed that.
Then my daughter sent me a recipe that looked good. It was for coconut waffles. These waffles are meant to be soft and sweet. They are more like a hold in your hand snack. They are also good with peanut butter spread on them.
¾ cup sugar
½ can coconut milk
Still all liquid ingredients together. Add Bisquick and stir until smooth. Cook in waffle iron.
Note: this batter is very thin, it is supposed to be that way. Also I reduced the sugar to ½ cup and it could probably be reduced a little more.
Last weekend I tried one more variety of waffles that were yummy!
Blueberry Oat Waffles
2 cups Bisquick
1 cup quick oats
2 cups milk (or buttermilk)
6T olive oil
2T brown sugar
1 cup frozen blueberries
Combine all ingredients except blueberries. Stir to combine. Add blueberries and stir. Cook in waffle iron according to your waffle iron's directions.
This made 9 6½ inch round waffles
If you don't usually use Bisquick you can use the following substitution for each cup of Bisquick called for in the recipes:
1 cup flour
1 ½ t baking powder
¼ t salt
1T oil or melted butter