Eggplant-Almond Enchiladas and Mexican Red Sauce

Oh man you guys, these Eggplant-Almond Enchiladas with Mexican Red Sauce are no joke! They were so good!  I had never made enchiladas from scratch before, and I have to admit, I was a little intimidated. Enchiladas always taste so seasoned and complex! Little did I know it's not too complicated and they come out BETTER than any sort of sauce mix or plate of Mexican food you pay $$$ for. I'll always make mine at home from now on!

I started by making the sauce: onion, tomatoes, tomato juice, cumin, chili pepper, cayenne, garlic, and jalapeno! I made the "hot sauce" version. Everything simmered and blended and simmered some more with a sprinkling of cilantro at the end. Delightful!

The filling consisted of onion, eggplant (which I partially peeled for a little less tough skin action), garlic, green bell pepper, toasted almonds, and jack cheese.  Jack cheese is officially my new favorite cheese! It is so creamy and divine!

So, after the sauce had sufficiently simmered and the eggplant filling had softened, it was time to assemble the enchiladas. Having never worked with corn tortillas before, I was nervous. The tortillas were really stiff and didn't soften much after soaking them in water. Not gonna lie, I had a little bit of a break down when the tortillas tore in the baking pan.  I am such a perfectionist sometimes!  Although they didn't look beautiful, I took some big, deep breaths and trekked on.  I covered the filled tortillas in enchilada sauce and sprinkled the remaining jack cheese on top.  After baking the enchiladas for about a half an hour, I sprinkle some more cilantro on top and it was ready to be served!  We had a little green salad, some rice, and two drinks: sangria and water!  Yum!

Refritos and Tostadas

I made Refritos (refried beans) with Tostadas for Carson and Michelle's First Spring BBQ!

I soaked pinto beans overnight and cooked them for about an hour until they were soft. Then I cooked onion, garlic, cumin, and salt together in a kettle. I added green pepper and black pepper and finally, the cooked beans. I used a potato masher to mix the refritos together.

The Tostadas were simple; store bought corn tortillas fried on Carson's griddle. Perhaps the best drawing in The New Moosewood Cookbook; Mollie's "How To Eat A Tostada" illustration:
There was freshly diced pico de gallo, homemade guacamole, carne asada right off the grill, and a gorgeous tower of spring colored Rice Krispie Treats:

All washed down with delicious vodka and champagne JELL-O shots. Spring is here!


P. S. Thank you to vegefoodie for the tostada illustration. XOXO

Tart and Tangy Baked Beans and Chappatis

Tart and Tangy Baked Beans are delicious and filling. These were called "Cheese Beans" in the original Moosewood cookbook but the cheese was optional in this version. A super delicious blend of beans, tomato, apple slices, and spices. The beans soaked overnight, cooked on the stove for an hour and a half, and baked in the oven for another hour. Definitely a recipe worth making when you have a lot of time at home.

Chappatis are whole wheat tortillas. Super simple to roll out and bake. Texture wise, these were a little tough but the flavor was salty and delicious.