Winterwheat

Just some notes to friends

Enchilada’s with Roasted Vegetables served Lasagna Style

It was one of those weekends that we needed to trim the bushes and make the backyard as pretty as possible.  We are living more and more in the pool these day’s as temps are reaching over 105!  Everything is growing like crazy!  I have been eying Enchiladas and Tamales lately.  I decided to make a dish that has the taste of both in it.  Here it is

Ready to Eat!

This was amazing!!  It satisfied both cravings at once.  I was our late lunch, early dinner meal.  In addition to being so yummy, we were able to include many of our fresh vegetables and herbs right out of the garden.  We have Earth Boxes full of great stuff,  (2) 4×4 raised beds which are going crazy and several pots with herbs and peppers scattered throughout the landscaping.  I Love it!!

First had to make some Pico De Gallo which All, and I mean All came  out of the garden.  You can get the recipe by clicking the above recipe name to go immediately to an earlier post.  This is my only one I make and it is that good.

Enchilada’s with Roasted Vegetables served Lasagna Style

1 package corn tortillas (10 count)

1 small can  Enchilada Sauce or homemade

6 Anaheim Peppers

2 Red Bell Peppers, sliced into strips

1 Can Black Beans, rinsed and drained

1 Medium Zucchini cut into chunks

1 yellow onion, cut into strips

2 small ears of fresh corn, cut from cobs

1 small can Black Olives

2 cloves of garlic, minced

1 1/2 ground cumin

Salt and Pepper

1+ cups Pico De Gallo

2 Cups Shredded Cheese, your choice.

Sour Cream, Cilantro and chopped Green Onions for Garnish

Heat oven to 425, prepare bell peppers, onions, corn, zucchini, and place the whole Anaheim Peppers around the edge of a shallow baking pan.  Drizzle oil (grape seed or Coconut oil as they have a high smoke level), then sprinkle with minced garlic and salt and pepper generously.  Mix everything together with tongs or your hands :),    (my preferred method).  Roast in oven for 40 minutes or until vegetables are tender and starting to brown.  Keep an eye on them in the last 10 minutes.

Spray a 9x9x2 baking dish with Canola oil, and place corn tortillas (cut in half) in a medium dish with the enchilada sauce to coat them.  Place 1/3 cup Enchilada Sauce in bottom of baking dish.  Start by placing a layer of soaked tortillas, 1/4 of roasted veggies, a handful of black beans, handful of sliced olives, 1 1/2 pealed chilli (you roasted earlier), and the top with pico and a handful of shredded cheese.  Repeat with the tortillas and…..you get the picture.  Just like assembling a Lasagne.

On the very last layer end it with more cheese and some chopped olives.  Cover with foil and bake at 350 for 30 minutes. Uncover the last 10 minutes of cooking time.  Let cool for 5 minutes and slice and serve with sour cream and chopped green onions.  Do not forget the chopped Cilantro!

Enjoy!!!!

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May 21, 2012 Posted by | Mexican, recipes, Vegetables, Vegetarian | , , , , , , | 1 Comment

Jalapeno Cheddar Cheese Bagels

We have added a few new favorite flavors to our morning bagels.  After my last visit to the local bagel shop, I spotted a few I just knew we would love and I could make them with our own array of peppers growing in the backyard.

Jalapeno Cheddar Cheese Bagel

This is the finished product!  In the back are the Everything Bagels with Parmesan Cheese (my personal favorite), which are another new addition in the favorite category.  We have been growing our own peppers for a couple of years now and we used the Cajan Bell Peppers fro these.  They are miniature Green Bell peppers which pack a huge punch.  The may be a little hotter than the Jalapeno so I decided to use them both.  They turned out awesome!!  Check out pictures of the Pepper Plant, this plant is 2 years old and we picked 8  nice size peppers yesterday.

 

 

 

 

 

Cajon Bell Pepper

DSC_0272

Just start with this simple Bread Machine Bagel Recipe from All Recipes.com.  I featured it here Bread Machine Bagels.

  • 1 Cup warm water

  • 1 1/2 teaspoons Salt

  • 2 Tablespoons granulated Sugar

  • 3 Cups Flour

  • 2 1/4 Active Dry Yeast or 1 packet

Turn on your Bread cycle and let the machine do all the work!  After the cycle ends, pull out the dough and shape into a ball.  I Let it rise for about 40 minutes.  Cut dough into six equal pieces and knead into a smooth ball.  Push your thumb through the center and start stretching the center until you have a good size  round rope going.  Place all six on floured board to rise another 30-40 minutes.

Bread Machine with 15 minutes left on the Dough Cycle The dough is ready to come outDSC_0240

Boil a large  pot of water and add 3 Tablespoons granulated sugar.   Preheat oven to 500, yes 500 degree’s.  Prepare a baking sheet with parchment paper (for the easy cleanup) sprinkle cornmeal o it so the bagels will not stick and get your toppings ready as well.  Drop 2 bagels at a time into the boiling water for 30 seconds then flip and continue to boil for an additional 30 seconds.  Remove from water and place on folded dishcloth to drain.  Repeat with the other 4 bagels in 2 more steps.  Once the bagels have drained, place on the baking sheet.

DSC_0243Brushing with milk before topping

I use milk to brush on the tops as mine are Egg Free.  No need for all that mess either.  Then get creative!

Topped and ready for the oven Gotta have a Sesame Bagel in the Bunch

Bake at 500 for 5 minutes then turn baking sheet 180 degree’s and put back in oven and reduce temp to 450 degree’s. Continue baking for an additional 5 minutes.  Then they are ready to come out!

Jalapeno Cheddar Cheese BagelDSC_0265DSC_0267Sesame Bagel

There you have it!  I made 3 Jalapeno/Cheddar and 2 Everything Bagels with Parmesan Cheese and 1 Sesame Seed, well just because they are so good just like that.  Let them cool and store in a bag in the fridge since they have dairy on them (I am a freak about that stuff).  We bought a bagel slicer, fondly known around here as the “Guillotine”  at Bed Bath and Beyond.  It is handy and no one gets cut!

Enjoy!

May 7, 2012 Posted by | Breakfast, Cheese, Egg Free, Lunch, Mexican, recipes, Sandwiches & Wraps, Vegetables | , , , , , , | Leave a comment