ALWAYS SEARCHING FOR NEW RECIPES

Monday, April 2, 2012

Geese

We have Canadian geese all over our backyard at this time of year.  Yuk!!  They are grazing on Cleg's lush green grass.  And, sometime soon, we will see 5 or 6 baby geese running around.... they multiply like bunnies.  I could not resist taking a picture of this goose perched on top of Cleg's bench.  He acts like he owns the place... or is it a she??
Baby Geese from May 2011



Stir-Fry

I love to stir-fry vegetables and add grilled chicken or shrimp.  I have always made my own sauce until a few weeks ago.  I found this yummy Thai basil sauce at Publix... in the gluten-free area!!  Now our stir-fry is delicious and fast!!  My favorite vegetables are celery, carrot, mushrooms, bell peppers, green onions, broccoli, asparagus, and green cabbage.  I am lucky that Cleg's grill has a side burner and I can go outside when it is so hot (like today!) and wok outside.  Chop your vegetables the night before... and you will be done in 10 minutes.

Roasted Vegetable Stacked Enchiladas

I love reading food blogs in search of new recipes.  So I landed upon this recipe in a round about way... from www.twopeasandtheirpod.com.  It is a great vegetarian recipe and will also freeze well.

Ingredients:
1 large red bell pepper, chopped, seeds removed ( I used a yellow pepper, too)
1 medium zucchini, chopped
1 medium yellow squash, chopped
l large onion, chopped
1 T. olive oil
Salt & pepper
1 can black beans, rinsed & drained
1 tsp. ground cumin
1 tsp. chili powder
2 garlic cloves, minced
1 jalapeno, minced
1/2 cup chopped fresh cilantro
Salt & pepper to taste

2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese


Directions:
Preheat oven to 400 degrees.  Place red bell pepper, zucchini, yellow squash, & onion on a large baking sheet.  Drizzle with olive oil and toss until veggies are coated.  Season with salt & pepper.  Roast vegetables for 25-35 minutes, or until tender, stirring occasionally.  Remove from oven & let cool to room temperature.  Reduce oven temperature to 350 degrees.
Grease an 8x8 square baking pan.  In a medium bowl, combine roasted veggies, black beans, cumin, chili powder, garlic, jalapeno, cilantro.  Stir and season with salt & pepper.
Spread 1/4 cup of enchilada sauce into the bottom of the baking pan.  Add a layer of tortillas, to completely cover the bottom of the pan.  You may have to cut the tortillas to make them fit.  Top with 1/3 of the veggie/bean mix and then 1/3 of the cheese.  Make a second layer of tortillas, enchilada sauce, veggie mix, and cheese.  Top with another layer of tortillas, enchilada sauce, veggie mix and cheese.  Spray a sheet of aluminum foil with cooking spray and cover the pan.
Bake enchiladas for 20 minutes.  Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling.  Remove from oven and let cool for 10 minutes.  Cut into squares and serve.

Veggie/bean mixture
Roasted Vegetable Stacked Enchilada !!