Thursday, January 18, 2018

{Recipe} Creamy Enchilada Bake

In my quest to get out of our meal rut at dinnertime, I've been trying new recipes. I tested this one out without photographing it and when I re-made it last week, it didn't come out quite as pretty as my first try. Refer to the recipe for tips and nicer photos. I also renamed it (in my mind) from Vegan Cheesy Mexican Tortilla Bake to Creamy Enchilada Bake.  Whatever you choose to call it, it is delicious, healthy and hearty.
For the cheese sauce (makes 2 1/2 cups)
1 cup raw unsalted cashews *(or 1/2 cup cashews, 1/2 cup white beans)
1 cup mild-medium heat, runny salsa (I used my Restaurant Style Salsa In a Flash)
3/4 cup plain unflavored non dairy yogurt (I had trouble finding this so I used some of my Cannellini Bean Sour Cream)
1/4 cup +1 TBS water
1 1/4 tsp smoked paprika
1 1/4 tsp cumin
3/4-1 tsp fine grain sea salt 
Other ingredients:
9 small tortillas, cut into fourths
2 (15 oz) cans black beans, drained and rinsed
1 cup salsa
2 cups corn (I used frozen)
Optional: green onions for garnish
 1) Make cheese sauce by blending all of the ingredients in a high powered blender.  My sauce isn't as pink as the original because I'm using my homemade salsa which is a little browner/greener than commercial salsa.
 2)Preheat oven to 375 F, cut the tortillas into fourths.  Line 8x8 baking dish with parchment paper (or spray with non stick spray).
 3)Spread a layer of cheese sauce (1/3 of the cheese sauce) on the bottom of the pan, then layer tortilla pieces over the sauce to cover bottom.
 4) Add one can of beans and 1 cup of salsa.
 5) Add 1 cup of the corn.
 6) Repeat layers of 1/3 of the cheese sauce, tortillas, beans and corn (no salsa in this layer).   Cover with remaining cheese sauce.
7) I had extra tortilla pieces so I added them and then the last 1/3 of the cheese sauce. Cover with foil and bake for 30 minutes (the recipes says 15 minutes but with the frozen corn, mine did not get hot until the 30 minute mark).   Remove foil and bake another 8 minutes or so (mine got a little dry but I think it was because of  the top layer of tortillas).  Garnish with green onions & serve.

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Tuesday, January 16, 2018

{Recipe} Homemade Limoncello & Raspberry Limoncello Prosecco

We decided a few days before Christmas that we'd have a signature cocktail at Christmas dinner that required limoncello.   As if we didn't have enough to do, we also decided to make our own limoncello.

It really wasn't hard but you need at least 4-5 days leading up to when you'll need to use it. We followed this recipe.

10 lemons
1 (750-ml) bottle of vodka
3 1/2 cups water
2 1/2 cups sugar
To make:
  • Peel lemons with vegetable peeler and put peels into a pitcher (save lemons for other uses).
  • Pour vodka over lemon peels, cover with plastic wrap and let steep for 4 days at room temperature.
  • Make simple syrup: Stir sugar and water in a large saucepan over medium heat until sugar dissolves.  Let cool completely.
  • Pour syrup over vodka mixture, cover and let stand at room temperature overnight.
  • Strain through a mesh strainer, discard peels.
  • Pour into bottles and chill in freezer or refrigerator.
  • Enjoy!

To make this Raspberry Limoncello Prosecco you'll need:
3 cups prosecco, chilled
1 cup limoncello, chilled(more or less depending on how strong you like it)
1 cup fresh or frozen raspberries
6 sprigs of fresh mint
 To make:
  • Combine prosecco and limoncello in a tall pitcher.
  • Serve over raspberries and add a sprig of mint.

It's light and refreshing and the raspberries and mint look like Christmas!Pin It

Monday, January 15, 2018

Hummus On The Shelf

I spotted this product at the store and wasn't quite sure if I wanted to try it or not. Shelf stable hummus that you mix up yourself-"fresh hummus on demand"as the package states?
 It finally got the best of me and my curiosity won out.  I purchased the hummus but it sat on my shelf for awhile.  I was waiting for a 'hummus emergency'. I usually buy fresh hummus or make my own but if I ran out, I'd have my back up.  The emergency came and I opened the package. It comes with pureed chickpeas, tahini, spices and a little wooden stirrer.  You mix it all up in the container that it comes in.
 I bought the traditional style but it come in a few other flavors as well.  It does need to be refrigerated after you mix it up and lasts about a week in the fridge.
The verdict, it's good in an emergency but I don't think I'd buy it on a regular basis.  The taste was fine but not as good as fresh or homemade hummus and the price was a little higher for the convenience.    Have you tried it?
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Friday, January 12, 2018

Another Week (or so) In The Life

Here's another week in the life post, this one was leading up to Christmas.
 Venturing out to see the snowfall in the morning.
 Blogging in the morning, working on my lentil loaf recipe.
 Working at the campus store.
 Taking a dip in the hot tub.
 The was left on our car while at the mall "I am a pretty good person".
 Stopping at a giant Dollar Tree, they had SO many of these bins (I've used them here and here).
 Yogi tea.
 Dinner prep-Easy Black Bean/Lentil Burgers and Effortless Oil-Free Baked Fries.
 Editing photos from an engagement session.
 Shopping at Nordstrom, I loved their decorations this year!
 A fancy breakfast for a Thursday (tofu scramble & veggie sausage).
 Last day of school celebratory lunch and Miss High School's peppermint mocha.
 I discovered this yummy Trader Joe's good!
 Miss H/S started the holiday baking.
Nacho dinner by the fire.
I saw this decorate your own sweater kit at Home Goods, I don't see anything dirty about it. lol.
 We went to see this awesomely decorated house with our friends one night.
My friend and I went to a local theater's showing of the movie "Love Actually", it was so good on the big screen. The town looked so pretty when we left the movie.
I roasted veggies for our Christmas dinner veggie lasagna.  I could go for some right now!
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