Reading might be relaxing, but cooking can still get my blood boiling. A recent event really set me off and I was ready to throw in the towel. When the weather started to get cooler, I started craving Chicken Pot Pie. The anticipation was super high and I got as far as getting the pie over to the oven, when all of a sudden it just got to be too heavy (I blame my carpal tunnel for this, although it was probably just clumsiness) and the pie ended up face down on the floor. The insides broke through the top crust, so there was no saving it. Devastation is what I felt after that and I didn't have any more of the ingredients to start over. When this first happened I didn't want to tell anyone, because it was so embarrassing and I felt terrible about what happened. Luckily, I had a change of heart and decided to tell all of you. Now that I've told you, if something like that happens to you or has you don't have to feel so alone. Mistakes in the kitchen happen to everyone, some more than others!
Now on to a success!
Let's talk about Garlicky Bean Enchiladas. This is a recipe that I use a lot. In fact not long after making these for THC, I made them again for our supper club (the theme was garlic)! If you don't like garlic, then you might be a little crazy and you also won't like these enchiladas very much. Not a problem for me since I can eat garlic like candy (as long as it's cooked!) The only part of this recipe that is a little bit of a challenge for me is the frying of the corn tortillas. Frying and I are not compatible, but this is only mild frying so I can handle it. Another suggestion I would make is to add 3/4 cup-1 cup broth (you can use chicken or vegetable broth). According to the recipe you need 1/3 of a cup, but from my experience the beans are too dry without more broth. One of the items in this recipe I really love is the salsa verde. I can't get enough of that stuff!
Bean Mixture |
fried corn tortillas, all rolled up and ready to go |
Finished Product
and yes that red stuff is Sriracha!
Cost: (I l already had the oil and garlic)
Veggie Oil: $2.29
Garlic: $0.50
(2) Cannellini Beans: $1.58
Broth: $0.79
Tortillas: $1.19
Salsa: $2.99
Cheese: $2.99
Total Cost: $15.12 (Note you will have extra broth, oil, and cheese to use for another recipe!)
Not as cheap as I thought it was to make these enchiladas, but there are leftovers for lunch for a few days. So it's worth it! You can also make a batch of these and freeze them before you bake for a busy night when all you have time to do is throw something in the oven.
Next up: Potato and Leek Pizza (this was super!) I can't wait to make more!