Thursday, January 26, 2012

Recipes Thursday by T. D. Deutsch




Tiease's Valley of the Paper Divas
      
Tiease D. Deutsch
  P. O. Box 5043
    Charlotte, N. C. 28299


Http://TieasePaperDivas.blogspot.com
Facebook.com/TieaseValleyofthePaperDivas
Myspeace.com/PaperDollGalleria
Twitter.com/TieasePaperDivas
Http://TieasePaperDivas.slide.com
Fashiolista.com/style/Tiease
TieaseValleyofthePaperDivas@gmail.com

Look for me at Youtube.com/TieaseDDeutsch!


Delicious, Fun Recipes by Tiease D. Deutsch

Great methods to add pizazz to your wine!

FLEUR 
serves 1

Pour 3 tbsp. orange vodka

1 tbsp. fresh lemon juice

Dash of bitters into an ice-filled glass.

Top with a generous splash of Moscato wine.

Garnish with lemon wedge :)


Vegetarian Enchiladas


Green Chile & Tomato sauce 
Serves 8

1 tablespoon olive oil

1 medium white sweet onion, diced

5 cloves garlic, finely chopped

13-ounce tube frozen green chilies


16-ounce jar green chile sauce

28-ounce can organic whole tomatoes with basil, chopped.


Enchiladas


3 tablespoons olive

4 cups white mushroom, sliced

3 zucchini, thinly sliced

1 red bell pepper, diced

4 cups baby spinach, washed, cleaned

12 corn cotija cheese, crumbled

2 cups mild cheddar cheese, grated.

Sauce: In medium saucepan or three-quart cooking pot, warm olive oil over medium to high heat until hot but not smoking.

Add onions & saute until clear (2 minutes), stirring to prevent burning.  Add garlic, cook an additional minute, then add green chile & Green sauce. Stir.


Add canned tomatoes and stir again. Cook about 3 minutes, stirring to prevent burning. Reduce heat & simmer (10-15 minutes) until sauce has reduced & tomato water is gone. Remove from heat & set aside.


ENCHILADAS:  Preheat over to 350 degrees.

In large cast-iron skillet, heat olive oil over medium to high heat until hot. Add mushrooms & saute` 3 minutes, stirring occasionally. Add zucchini & cook 2 minutes more. Add diced pepper & cook another minute, stirring to ensure even cooking. Add spinach & cook another 2 minutes, stirring to prevent burning. Remove from heat & set aside. 

Use about half cup of sauce to cover bottom of clay casserole dish. Cover sauce with 4 tortillas.

Pour another 5 ounces of sauce on top tortillas, then cover with half of sauteed vegetable. Cover with 1/2 cup crumbled cotija cheese. Add another layer of 4 tortillas, then 5 ounces of sauce, reaming half of vegetables, and reaming 1/2 cup of cotija cheese. Atop this layer last 4 corn tortillas, cover with remaining sauce, and top with grated cheese.

Bake 45 minutes, until casserole bubbles and cheese on top begins to turn brown. Remove from oven and let rest.

Slice and enjoy!

Video

 © Tiease D. Deutsch  1 /26/2012
    Author,Artist,Nurse,Consultant

No comments:

Post a Comment