This is a great dish for a night away from meat and it helps you get a lot of your daily vegetables. I promise your dinner guest won't notice the meat is gone!
Ingredients
2 tablespoons of olive oil
1 onion (or half of a large onion) chopped
2 bell peppers, one green and one red, seeded and chopped
2 jalapeno peppers, seeded and diced
1 large sweet potato, peeled and finely chopped
2 tablespoons minced garlic (about 3 cloves)
1 can of diced tomatoes (14.5 ounces)
2 cans of chicken broth (14 ounces each)
2 cans of black beans (15 ounces each, rinsed and drained well)
Whole wheat tortillas
Mexican shredded cheese to top
Sour cream to top
The Spices
2-3 tablespoons chili powder
1-2 tsp. kosher salt
A few grinds of fresh black pepper
1-2 tsp ground cumin
A few shakes of red pepper flakes
1-2 tbsp of dried basil
1/4-1/2 of dried marjoram
1 bay leaf
In a dutch oven, heat the olive oil on medium heat. Add chopped onion to oil and cook for 10-15 minutes until soft and translucent. Add bell peppers, jalapenos, and sweet potatoes and cook for another 5 minutes. Stir in garlic and cook for a minute, next add all spices and stir to coat the mixture. Then add tomatoes and broth. Let this cook at a simmer for about 25 minutes. Add the black beans and stir.
Once the chili is together use a slotted spoon to spoon out a generous amount of chili into the center of the tortilla and roll into an enchilada. Place in a 9 x 13 pan and continue until pan is filled. Top with a little of the chili "juice" and desired amount of cheese...the whole bag if you're me. Bake covered at 350 for about 20 minutes. Uncover and bake for an additional 10 minutes, until the cheese is bubbly. Serve with a dollop of sour cream on top ( a must).
This idea originally formed from a Cooking light chili recipe, into enchiladas. Despite all the chopping and time they're fairly easy to make! Next time I make them I'll post pictures.
Tuesday, June 30, 2009
Tuesday, April 21, 2009
Not a recipe this time, but none the less a great thought by a girl from Fort Worth - not me, I am not this eloquent. I love what it reminds me of and am posting it more for myself than anything.
What really matters?
Whereas ye know not what shall be on the morrow. For what is your life? It is even a vapour, that appeareth for a little time, and the vanisheth away. James 4:14
What does matter after all? ... What are the truths upon which all human life may rest with confidence? Fortunately they are not many. Here are the chief ones:
1. Only God is great...
2. Only God is wise...
3. Apart from God nothing matters. We think that health matters, that freedom matters, or knowledge or art or civilization. And but for one insistent word they would matter indeed. That word is eternity.
Grant that men possess perpetual being, and the preciousness of every earthly treasure is gone instantly. God is to our eternal being what our heart is to our body. The lungs, the liver, the kidneys have value as they relate to the heart. Let the heart stop and the rest of the organs promptly collapse. Apart from God, what is money, fame, education, civilization? Exactly nothing at all, for men leave all these things behind them and one by one go to eternity. Let God hide His face and nothing thereafter is worth the effort.
4. Only what we do in God will remain to us at last...
What really matters?
Whereas ye know not what shall be on the morrow. For what is your life? It is even a vapour, that appeareth for a little time, and the vanisheth away. James 4:14
What does matter after all? ... What are the truths upon which all human life may rest with confidence? Fortunately they are not many. Here are the chief ones:
1. Only God is great...
2. Only God is wise...
3. Apart from God nothing matters. We think that health matters, that freedom matters, or knowledge or art or civilization. And but for one insistent word they would matter indeed. That word is eternity.
Grant that men possess perpetual being, and the preciousness of every earthly treasure is gone instantly. God is to our eternal being what our heart is to our body. The lungs, the liver, the kidneys have value as they relate to the heart. Let the heart stop and the rest of the organs promptly collapse. Apart from God, what is money, fame, education, civilization? Exactly nothing at all, for men leave all these things behind them and one by one go to eternity. Let God hide His face and nothing thereafter is worth the effort.
4. Only what we do in God will remain to us at last...
Monday, April 13, 2009
Hello Again! This is a yeast bread recipe that is proving to be very flexible. This is probably one of the simplest plain bread recipe I've found so I hope you enjoy!!!
For those of you that want a little background, the cookbook this recipe comes from is Daily Bread. If you're ever looking for a great classic cookbook, I would recommend this one. The proceeds from sales benefit the Laura Leonard Hallum Neuroscience Center at Baylor All Saints Medical Center. This bread is actually Laura's bread and it's story is so precious! Laura Leonard Hallum was a sweet woman in Fort Worth who died of cancer. She was blessed with the gift of hospitality and used her cooking to love on people. Laura was always baking this bread to give to neighbors, friends, etc. Now the center in her name is saving hundreds of lives and her legacy lives on!
Laura's Bread
1 1/8-1 1/4 cups warm water
1 pkg. dry yeast (not rapid rise)
1 tsp. salt
1/4 cup melted butter
1/3 cup sugar
1 egg
3-3 1/2 cups flour
Combine water (110-115 degrees) and yeast in a large bowl. Do not use a metal bowl. Add sugar and stir three times with a wooden/plastic spoon. Let proof. *For those of you who are new to yeast, you are checking to make sure the yeast is "live" (if the water is too hot it will kill the yeast). You will begin to see a tanish film when it is proofing. Should take a few minutes* In the microwave, melt the butter about halfway. Take it out, let it cool for just a few seconds and then add the egg and salt. Mix together and pour into the yeast mixture. Add flour and stir gently just to mix and get the flour wet. If it looks too wet, i.e. is sticking A LOT to everything, then add a little flour until it's not too sticky. Cover the bowl of dough with a damp dishtowel and let it rise.
After 1 1/2 hours or so, punch the mixture down (kneed a little bit) and form into a loaf by turning it over and folding several times. Flour the dough as you turn and fold. Let this loaf rise again until the size has doubled. Bake for 30 minutes at 350 degrees.
* If you want to do yeast rolls just do the same recipe then instead of forming into a loaf, roll into rolls.*
A little bread making science, don't over kneed the bread because it causes the gluten to overdevelop and creates a tough bread. Happy bread making!!!
XOXO,
Meg
For those of you that want a little background, the cookbook this recipe comes from is Daily Bread. If you're ever looking for a great classic cookbook, I would recommend this one. The proceeds from sales benefit the Laura Leonard Hallum Neuroscience Center at Baylor All Saints Medical Center. This bread is actually Laura's bread and it's story is so precious! Laura Leonard Hallum was a sweet woman in Fort Worth who died of cancer. She was blessed with the gift of hospitality and used her cooking to love on people. Laura was always baking this bread to give to neighbors, friends, etc. Now the center in her name is saving hundreds of lives and her legacy lives on!
Laura's Bread
1 1/8-1 1/4 cups warm water
1 pkg. dry yeast (not rapid rise)
1 tsp. salt
1/4 cup melted butter
1/3 cup sugar
1 egg
3-3 1/2 cups flour
Combine water (110-115 degrees) and yeast in a large bowl. Do not use a metal bowl. Add sugar and stir three times with a wooden/plastic spoon. Let proof. *For those of you who are new to yeast, you are checking to make sure the yeast is "live" (if the water is too hot it will kill the yeast). You will begin to see a tanish film when it is proofing. Should take a few minutes* In the microwave, melt the butter about halfway. Take it out, let it cool for just a few seconds and then add the egg and salt. Mix together and pour into the yeast mixture. Add flour and stir gently just to mix and get the flour wet. If it looks too wet, i.e. is sticking A LOT to everything, then add a little flour until it's not too sticky. Cover the bowl of dough with a damp dishtowel and let it rise.
After 1 1/2 hours or so, punch the mixture down (kneed a little bit) and form into a loaf by turning it over and folding several times. Flour the dough as you turn and fold. Let this loaf rise again until the size has doubled. Bake for 30 minutes at 350 degrees.
* If you want to do yeast rolls just do the same recipe then instead of forming into a loaf, roll into rolls.*
A little bread making science, don't over kneed the bread because it causes the gluten to overdevelop and creates a tough bread. Happy bread making!!!
XOXO,
Meg
Sunday, March 8, 2009
Rolls and Recipes
In line with the title of this blog, I am going to begin posting recipes. The first one is for cinnamon rolls with cream cheese icing. I based the recipe off of one I found on the Epicurious website, but have made several changes.
Ingredients
Dough
1 cup 2% milk
3 Tbsp unsalted butter
3 1/2 cups all purpose flour ( you may need a bit more)
1/2 cup sugar
1 large egg
2 envelopes of active dry yeast
1 tsp of salt
Filling
3/4 stick of unsalted butter at room temperature
About a cup of brown sugar
2 Tbsp cinnamon
Glaze
6-8 ounces cream cheese at room temperature
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
Dough
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F (The timing depends on the microwave so I usually just check with a thermometer). Pour into bowl of stand mixer fitted with paddle
attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping
occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, until it resembles more dough less something that sticks to your hands. Form into
ball.
Lightly oil the bowl with cooking spray or butter. Transfer dough to bowl. Cover bowl with a damp kitchen towel. Let dough rise in a 150 degree oven for an hour (it will roughly double in size). *Note make sure that your towel isn't where it will catch fire by touching a burner lol.
While that's rising, make the filling. In a glass bowl, mix all of the filling ingredients together by "cutting" the butter into the dry. Just use a dinner fork (or a pastry blender, but we're not that fancy here) and literally cut the butter so that it will incorporate into the sugar and cinnamon. When it looks a bit like really grainy cornmeal you can stop.
After the first rise, flour a flat surface and lay the dough out. With a rolling pin roll out the dough into a rough 15x18" rectangle. Spread the filling on to the dough evenly leaving a 1" border. Carefully roll up the dough pinching the sides as you go. Roll it so that it is longest (long side to long side). Pinch the seam to help seal it. Then begin slicing rolls, preferably with a serrated knife.
Place the cut rolls in a greased baking dish and allow them to rise in the oven again for about 45 minutes. Once they have risen take them out and heat the oven to 375 Bake about 15 and check on them. They will probably need a few more minutes but don't over bake. After the rolls are done baking, take them out and let them cool.
While the rolls cool, begin to make the frosting. In a mixer with the whisk attachment, place the cream cheese, sugar, butter, and vanilla. Start the mixer on low to incorporate the sugar, then beat at medium-low to make the frosting fluffy. Stop the mixer and scrape the sides a few times to incorporate it all.
Frost the cinnamon rolls after they have cooled a bit and they are ready to eat! This recipe usually makes about 14-16 rolls depending on how you slice them.
Ingredients
Dough
1 cup 2% milk
3 Tbsp unsalted butter
3 1/2 cups all purpose flour ( you may need a bit more)
1/2 cup sugar
1 large egg
2 envelopes of active dry yeast
1 tsp of salt
Filling
3/4 stick of unsalted butter at room temperature
About a cup of brown sugar
2 Tbsp cinnamon
Glaze
6-8 ounces cream cheese at room temperature
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
Dough
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F (The timing depends on the microwave so I usually just check with a thermometer). Pour into bowl of stand mixer fitted with paddle
attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping
occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.
Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, until it resembles more dough less something that sticks to your hands. Form into
ball.
Lightly oil the bowl with cooking spray or butter. Transfer dough to bowl. Cover bowl with a damp kitchen towel. Let dough rise in a 150 degree oven for an hour (it will roughly double in size). *Note make sure that your towel isn't where it will catch fire by touching a burner lol.
While that's rising, make the filling. In a glass bowl, mix all of the filling ingredients together by "cutting" the butter into the dry. Just use a dinner fork (or a pastry blender, but we're not that fancy here) and literally cut the butter so that it will incorporate into the sugar and cinnamon. When it looks a bit like really grainy cornmeal you can stop.
After the first rise, flour a flat surface and lay the dough out. With a rolling pin roll out the dough into a rough 15x18" rectangle. Spread the filling on to the dough evenly leaving a 1" border. Carefully roll up the dough pinching the sides as you go. Roll it so that it is longest (long side to long side). Pinch the seam to help seal it. Then begin slicing rolls, preferably with a serrated knife.
Place the cut rolls in a greased baking dish and allow them to rise in the oven again for about 45 minutes. Once they have risen take them out and heat the oven to 375 Bake about 15 and check on them. They will probably need a few more minutes but don't over bake. After the rolls are done baking, take them out and let them cool.
While the rolls cool, begin to make the frosting. In a mixer with the whisk attachment, place the cream cheese, sugar, butter, and vanilla. Start the mixer on low to incorporate the sugar, then beat at medium-low to make the frosting fluffy. Stop the mixer and scrape the sides a few times to incorporate it all.
Frost the cinnamon rolls after they have cooled a bit and they are ready to eat! This recipe usually makes about 14-16 rolls depending on how you slice them.
Saturday, December 6, 2008
The Foundation
My verse for this blog was taken out of a favorite cookbook, Daily Bread, A Continual Feast of a Merry Heart. On the cover is the verse, Proverbs 15:15. It states, "All the days of the oppressed are wretched, but the cheerful heart has a continual feast."
This verse though reminded me of something. Today's struggles and trials are opportunities to be light! The difference between a non-believer and a believer? HOPE! The verse says the "The days of the oppressed are wretched." Of course these days are wretched for someone who doesn't live in the freedom of Christ! Because of God's grace and mercy, these days are wonderful for me! Not wretched! For a girl especially, this verse is a sign of hope.
~See how the lilies of the field grow. They do not labor or spin, Yet I tell you that even Solomon in all the splendor was dressed like on of these. If that is how God clothes the grass of the field, which is here today and tomorrow is thrown into the fire, will he not much more clothe you, O you of little faith? Matthew 6:28-30~
God's provision has been and is GREAT for us! I choose to live out light in a dark world because I know that he provides. I have these words to cling to when the rest of the world worries. When I have a cheerful heart - and I always have much to be cheerful about - then I have a continuous feast!
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