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What a great day today. I got up, made a cup of coffee, brought the puppies outside, and it was so warm! Loads of Crocus had bloomed and it was definitively time to bring the chickens out for the day.

All I had to do today was write a paper for school, so I decided to get that done outside while I watched the minions enjoy the day. Mr. Pickles spent the day on top of the Chicken coop sunning himself while the puppies ran around my feet. The chickens were super happy to be out and about today. A few of them decided they would try flying, but it didn't work out so well. As you can see from the picture, they are still pretty small and don't have all their feathers yet. I am planning to have them outside permanently by May 1st. May Day is going to be a big day around here, we can safely bring all of our plants outside as well. Lots of planting to be done! I am getting my garden planned out now (again, I keep making adjustments) and will make sure to post what I come up with.
We both skipped breakfast today, I think the sunshine threw us off. I made Lazy Pirogi for lunch though, and Scott finished making what we are calling Emergency Room Enchilada's for dinner. I will post the recipes below.
Poor Scott ended up in the emergency room last night and got 5 stitches in his finger. I put him in charge of dinner, the first he was making since we went veg, and he had an incident with a stick blender. He was cleaning it out with his finger and had not unplugged it, I guess his hand slipped onto the REALLY sensitive power button, and it got his finger good. He was a trooper about the whole thing. He told the guy giving him the stitches all about our chickens and told him that he should get his meat from Wallace Farms, this great local farm around here who really is on a mission to feed people real food. Scott was chatting about being a vegetarian and about GMO's through the whole thing, even though he was in a lot of pain.
Scott finished up his dinner tonight and it really was fantastic. Check out the recipes below. Both are quick, easy, and great for cleaning out your fridge.
Lazy Pirogi
In a frying pan with high sides or a wok -
- Add oil to the pan and heat up (I used olive oil)
- Dice half a white onion and a whole jalapeno, add to pan and fry on med-high heat until onion becomes tender.
- Add 1tbs dijon, 2 tbs spicy relish*, half a jar of sauerkraut, and 1 small grated sweet potato (I just grate it directly into the pan with a hand grater).
*Note - The only relish I can find around here that does not have high fructose corn syrup or worse in it is American Stockyard All in One Relish. It is great stuff. Pickles and relish are the hardest thing to find natural, which is weird because they are the easiest things to make yourself! - While that is frying up cook your pasta. I used a kind that I picked up at a local market, made here with just a few local ingredients. I have no idea what it is called, but it was flat and kind of coin shaped, made with spinach ....it honestly kind of looks like green mouse ears, but it is perfect for Lazy Pirogi. I like to use egg noodles when I have them on hand too.
- Once your pasta is done everything in your frying pan should be ready to go. Strain your pasta and toss it with the ingredients in your pan.
- Spoon into serving bowl and top with plain Greek yogurt and broccoli sprouts (any sprouts will do, I prefer broccoli for this). You can also use sour cream if you like in place of yogurt.
Emergency Room Enchilada's
For the filling, in a large bowl combine (with a hand mixer, not a stick blender please!) -
- I pkg cream cheese, 2 cups plain Greek yogurt, 1 can black beans (drained and rinsed), 1 can corn (drained and rinsed), 2 tbs garlic powder, 1 clove minced garlic, 1-2 tbs red wine vinegar, 1 tbs sugar, 1 tbs cyan pepper, 1 tbs hot sauce, hand full of chopped cilantro (fresh), 3-4 chopped green onions.
For the red sauce, in medium sauce pan saute -
- 2 tbs olive oil, 1 small red onion diced, 2 tsp cumin, 2 tsp coriander 1-2 cloves garlic, minced, palm full of fresh cilantro chopped, 2 tsp Spanish paprika, 2 tsp Worcestershire.
- Once the onion is cooked down and translucent, add 1 can of tomato sauce. Let that simmer on low while you bake the enchiladas!
To put the enchiladas together simply spoon or pipe the filling into a tortilla*, wrap, and place in a baking dish. Top with red sauce and cheese if you wish. Bake at 350 until warmed through, about 20-30 mins. This will make about 10 enchiladas.
*Note - Tortillas are another thing that I find almost impossible to find without ingredients I don't want in my body. They are just packed full of preservatives, even the ones int he organic section. We have tried the brown rice tortillas but just don't like the chewy texture. Sometimes if I know that we are in a Mexican mood for the week I will take a day and just make a whole bunch of them, but for the most part we spend most of our time at the grocery store reading tortilla labels. I would love some input on this. What do you use?
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