https://www.tasteofhome.com/recipes/vegetarian-skillet-enchiladas/#RecipeCard

Getting so lazy. Here is the recipe link.

Fine.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 medium sweet red pepper, chopped
• 2 garlic cloves, I skipped this
• 1 can (15 ounces) black beans, rinsed and drained
  1 can (10 ounces) enchilada sauce- I made my own
  1 cup frozen corn

• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon pepper
• 8 corn tortillas (6 inches), cut into 1/2-inch strips
• 1 cup shredded Mexican cheese blend
• Optional: Chopped fresh cilantro, sliced avocado, sliced radishes, sour cream and lime wedges

Directions

1. Preheat oven to 400°. Heat oil in a 10-in. cast-iron or other ovenproof skillet over medium-high heat. Add onion and pepper; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in beans, enchilada sauce, corn, chili powder, cumin and pepper. Stir in tortilla strips.
AdvertisementBring to a boil. Reduce heat; simmer, uncovered, until tortilla strips are softened, 3-5 minutes. Sprinkle with cheese. Bake, uncovered, until sauce is bubbly and cheese is melted, 3-5 minutes. Garnish with optional ingredients as desired.

 https://www.allrecipes.com/recipe/47821/easy-apple-strudel/

Apple Strudel

Was amazing!!!

Thanks allrecipes.

 Adapted from https://www.recipetineats.com/cauliflower-cheese/

ROASTED CAULIFLOWER:

• ▢2 lb cauliflower florets (I did half. Just for two of us.)
• ▢2 tbsp extra virgin olive oil
• ▢1/2 tsp salt
• ▢1/8 tsp pepper

CHEESE SAUCE (MORNAY SAUCE):

• ▢4 tbsp  butter
• ▢3½ tbsp flour , plain flour
• ▢1 cup milk 
• ▢1 cup cream 
• ▢1/2 tsp salt
• ▢1/4 tsp nutmeg powder 
• ▢1 cup Red Leicester cheese (or cheddar), We mixed white and yellow cheddar
• ▢1/2 cup gruyère cheese , grated

TOPPING:

• ▢1/2 cup Red Leicester cheese (or cheddar), 
• ▢1/2 cup gruyère cheese , grated 

Instructions

ROASTED CAULIFLOWER:

• Preheat oven to 430°F
• Toss cauliflower in oil, salt and pepper and spread on a large tray.
• Roast 20 minutes (don't turn). Cauliflower should still be a firm, but with some color on them. Remove from oven.
• Turn oven down to 350°F.

CHEESE SAUCE (MORNAY SAUCE):

• Heat milk: Heat milk and cream until hot – either on the stove or in microwave.
• Make roux: Melt butter in a large saucepan or small pot over medium heat. Add flour and cook, stirring regularly, for 3 minutes.
• Add milk: While stirring, pour in half the milk. Once the roux is dissolved into the milk (mixture will thicken), stir in remaining milk. Stir on the heat for 1 minute – mixture should be thick enough to coat a wooden spoon.
• Add cheese: Turn the stove off, but leave the pot on the turned off stove. Stir in salt, nutmeg and both cheeses. The cheese will thicken the mixture so it's like a thick sauce.
• Mix in cauliflower: Add cauliflower and toss to coat in the sauce.

BAKE:

• Fill baking dish: Transfer mixture to a 2L / 2qt baking dish (30 x 20 x 5cm / 12 x 8 x 2").
• Top with cheese: Sprinkle over gruyère followed Red Leicester cheese.
• Bake at 180°C/350°F for 30 minutes until the cheese is melted, and cauliflower is bubbly and golden.
• Serve: Sprinkle with parsley if desired. Stand 5 minutes then serve!

Recipe Notes:

1. Cauliflower – You’ll need a large one ~ 1.25kg / 1.5lb to get 1 kg / 2lb florets. Pro tip: See here for how I cut cauliflower into florets with minimal mess.

2. Cheese – It’s always best to grate your own rather than buying pre-shredded stuff, which contains anti-caking agents that can make sauces powdery. If using cups instead of weight measures, grate then pack the cheese tightly into the cup to measure.

• Red Leicester – An orange coloured, sharp English cheddar-like cheese. Used for its excellent flavour and colour. US: Sub with your cheddar, it’s virtually the same. Others: Sub Swiss cheese (which is mass-produced gruyère-like cheese), Jarslberg, Colby, cheddar, or any other cheese. (For Australia, I do not recommend Tasty cheese, it doesn’t melt so well in this type of sauce);
• Gruyère –  A type of Swiss cheese with a gorgeous nutty flavour and superior melting qualities. Sub with any of the above listed, or other type of Alpine cheese (emmental, comte).

3. Storage – Leftovers will keep in the fridge for 3 to 4 days. Freezer not recommended.

Make ahead: Cool cauliflower fully then toss in sauce. Store in a container. When ready to cook, heat mixture slightly so you can toss the cauliflower in the sauce. Transfer to baking dish, top with cheese, bake per recipe.

4. Nutrition per serving. This recipe as written is unapologetically indulgent, replicating the luxury you’d get at high end steakhouses with the cream and best cheeses for this dish. If you switch the cream for more milk, it decreases to 460 calories per serving. And you’ll cut 40 calories per serving for every ½ cup / 50g of cheese you cut out of the recipe.

 I made these hot crossed buns. They were delish.

https://natashaskitchen.com/hot-cross-buns-recipe/

I made these egg cookies.  They were also delicious, but need some work for next year. I used slow cooking oats so next year will try quick cooking oats. Also, the icing I made was too runny so need to find that exact place between runny and stiff. Otherwise lots of fun. I found the egg plate at Dollar Tree.

https://www.tasteofhome.com/recipes/easter-egg-cookies/print/

Easter Cookies

 https://www.tasteofhome.com/recipes/easter-egg-cookies/

Well, I haven't made these. I did buy an egg plate from Amazon. Just waiting.

Marie

 Dressing.

Last night I needed or should I say wanted Ranch Dressing. I looked up recipes and used this one here. But the website also has links to other dressings so... enjoy!

https://cookieandkate.com/ranch-dressing-recipe/

 https://www.foodnetwork.com/recipes/food-network-kitchen/tomatillo-shakshuka-8743808

Tomatillo Shakshuka

Adapted from food network recipe

4 servings 

1 lb tomatillos

1 jalapeno

1/2 bunch cilantro chopped

6 oz tortilla chips or make your own

Salt and pepper freshly ground

2 tbs olive oil

1 small onion

poblano chile pepper or green pepper 

8 ounce spinach

8 eggs

1/4 cup sour cream

Directions

In a saucepan, add water and bring to boil.

Add tomatillos and jalapeno. Cook about 10 min.

Add cilantro stems, 1 1/2 cups of corn chips, big pinch of salt and another one of pepper and 1/2 cup water.

Blend

Sauté the onion and pepper. Stirring until lightly brown. 5 min

Gradually add spinach.

Pour the sauce from the blender over the spinach mixture and stir.

Reduce the heat and maintain a gentle simmer.

Preheat oven on air fryer setting.

Add eggs to mixture by making  wells in the sauce.

Cook in oven until eggs are set.

Add 1-2 tbs water to the sour cream. drizzle over eggs and sprinkle with cilantro leaves.

Serve with tortilla chips.

 

Vegetarian Butternut Squash Chili with Black Beans

Adapted from

https://www.eatingwell.com/recipe/275508/vegetarian-butternut-squash-chili-with-black-beans/

• 2 tablespoon olive oil

• 4 cloves garlic, minced

• 1 large onion, diced

• ½ teaspoon salt

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• ¼ teaspoon ground cinnamon

• 1/2 chipotle in adobo sauce (next time I would put more

• 2 cups no-salt-added vegetable broth

• 3 cups cubed butternut squash

• 2 (14 ounce) cans black beans, rinsed and drained

• 2 (14 ounce) can no-salt-added diced tomatoes

• ½ cup Greek yogurt, for serving  oops I forgot this. We put grated cheese on instead, I guess

• ¼ cup chopped fresh cilantro, for serving I had Italian Parsley. That was great.

• ¼ cup minced red onion, again next time.

• 
  

• Directions

1. Heat oil in a large soup pot.
    Add garlic, onion and salt;
    cook, stirring often, until starting to brown, 4 to 6 minutes.
   
   Add chili powder, cumin, cinnamon and chipotle and stir to coat.
    Cook, stirring often, until the spices are fragrant but not burnt.

2. Add broth and squash; increase heat to bring to a simmer, stirring occasionally.

3.  Cover, reduce heat and simmer until the squash is tender, about 20 minutes.

4. Stir in black beans, and tomatoes.

5. Bring to a simmer, stirring often.

6. Reduce heat to low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thick, about 7 minutes. 

7. Serve topped with a dollop of yogurt or a sprinkling of cheese, cilantro and/or red onion.

Tips

To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Originally appeared: EatingWell.com, August 2019

 Thanksgiving 2023

Pizza Turkey- https://pinchofyum.com/fruit-pizza combined with https://www.pinterest.com/pin/88172105178674926/

Turkey and Cranberry Sauce by Russ

Mashed potatoes

Green Bean Casserole and Street Corn by Dave

Dressing by Melody

Mac-N-Cheese with biscuits by Jesse

Sweet Potato pie two ways. https://www.spendwithpennies.com/sweet-potato-casserole/

 Chilaquiles

This recipe came from  Anna Thomas's Vegetarian Epicure book 2. It serves 6-8 people.

I used to make it as a casserole like she did, but now most of the time we pour the toppings over some chips and call it a day. Since there are only two of us, it works better. I use the sauce a few times and then freeze it so we can enjoy Chilaquiles whenever we want.

Ingredients

10 corn tortillas cut into eights and fried. (I just use tortilla chips from the bag.)

1 lb tomatillos

1 1/2 lb red ripe tomatoes

1 large yellow onion

1 1/2 tbs olive oil

the recipe adds a 1/2 tsp sugar, but we don't like it that sweet.

1 cup Anaheim chile ( the recipe calls for Poblano, but we never seem to get them in the store)

2 tbs chopped cilantro leaves

1 lb grated cheese ( could be Jack, Cheddar, whatever you like)

1/2 cup milk

1/2 cup sour cream

Garnish

3-4 hard boiled eggs, chop them

3-4 green onions, chopped as well

sour cream

avocado slices

The first step is to fry the tortillas but I dont do that

2. Peel the tortillas, wash them and pop them into boiling water.

3. Boil them for 7 minutes or until they start to split.

4. Drain and puree them in the food processor.

5. Boil the red tomatoes for 3 min and peel them, then add to the puree.

6. Peel and chop the onions and saute in the olive oil.

7. Add the pureed tomatillos and tomatoes, the diced green chilis, minced jalapenos, salt and cilantro.

8. Simmer for 10 minutes. Season to taste.

These days, that is it. I put some chips on a plate pour this delicious sauce over it and then more chips and the garnish. Bon Apetit.

For the casselrole.

 

Mexican Tortilla Casserole

https://www.savorysimple.net/mexican-tortilla-casserole/

This recipe serves 12. I made half and it served us well for 3 meals.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large chopped yellow onion
• 1 minced garlic clove
• 1 teaspoon ground cumin
• 1½ teaspoons chili powder
• 1 (14-ounce) can diced tomatoes, drained, 1/4 cup juice reserved
• ¼ cup tomato paste
• (I am not sure what I used for tomatoes. I think we had half a can of tomato sauce in the fridge. It had herbs in it as well. Mmmmm I will have to decide what to do next time.)
• 2 (15 ounce) cans black drained
• 1½ cups corn
• 3 cups frozen chopped spinach
• salt and pepper
• 8 corn tortillas
• 2 cups mozzarella jack or cheddar cheese
• Optional toppings: chopped fresh cilantro, chopped fresh jalapeño, sour cream, salsa, 
• I topped with mole that I made and Mexican cheese as well.

Instructions

• Preheat the oven to 400 degrees F. Spray an 8x11 or 9x9 inch baking dish (or a similar sized pan) with cooking spray. (1/2 in a 7x9 pan was full)
• Heat the olive oil in a large skillet over medium low heat and add the onion, garlic, cumin and chili powder. 
• Stir until the onions are soft and the spices are fragrant, about 3-5 minutes. 
• Add the tomatoes, reserved tomato juice, tomato paste, beans, corn and spinach. Stir and cook for another minute or two until the spinach has wilted and the corn has thawed. 
• Season with salt and pepper to taste.
  
  To build the casserole
• Place two corn tortillas in the bottom of the prepared pan and top with 1/4 of the bean mixture, spreading the mixture evenly. Sprinkle evenly with 1/2 cup of the cheese. Repeat until all of the ingredients have been used up, finishing with the cheese.
• Bake until the tortilla casserole has cooked through, approximately 20 minutes. Allow to cool for 5 minutes before cutting.
• Serve with garnishes, 

Notes

Adapted from The Mom 100 Cookbook, Adapted from savorysimple.net

Mexican Tortilla Casserole -https://www.savorysimple.net/mexi

Jesse Pizza Recipe

 1 kgm flour

622ml cool water

25.9 g salt

1.13 g yeast

Add water to a mixing bowl and dissolve salt

Add 10% of flour. Mix with hand or wooden spoon

When you have a smooth batter like consistency add yeast and dissolve it. 

(yeast should not be in direct contact with the salt because it will DIE)

Gradually add the rest of the flour while mixing until you have one single mass.

Move the dough onto the countertop and start kneading.

Knead by hand for 15 -20 minutes or in a stand mixer at low speed for 10-15 minutes until you get a smooth dough. The goal is to add air and develop gluten.

Leave to rest for 15-30 min covered.

Fold the dough over itself several times a few times to make a smooth round dough.

Place in an airtight container or a bowl covered with plastic wrap. Let rise for 14 hours.

The end.

 Experimental at best Mac and Cheese Bites

• 2 cups macaroni noodles, uncooked
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 1/4 cup milk
• 2 cups cheddar cheese, shredded
• 1/4 cup Parmesan cheese
• 2 eggs
• 1/4 teaspoon dried Parsley, for garnish, optional

Crumb topping

• 1/4 cup breadcrumbs
• 2 tablespoons salted butter, melted
• 1 tablespoon Parmesan cheese

How To Make It

1. Preheat oven to 400 degrees Fahrenheit. Grease the muffin pan 
2. In a medium pan, cook the macaroni according the package’s directions. Drain.  Set aside.
3. Melt two tablespoons of butter in a saucepan over medium heat. Slowly add the flour while stirring.
4. Stir in the milk. Stir until thick. 
5. Add the Parmesan and cheddar cheeses and more milk as needed.
6. Remove the cheese mixture from heat and add it to the cooked macaroni. 
7. Stir to combine, then add the eggs and continue to stir.
   
   I DID NOT TRY THIS. I made Mexican Mac and Cheese from the foodnetwork.https://www.foodnetwork.com/recipes/mexican-mac-n-cheese-2640037

I will add eggs to the Mexican Mac and Cheese and then follow this recipe.

1. Fill the mini muffin pan with the macaroni mixture right to the top of each cup.
2. In a small bowl, stir together the breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the breadcrumbs over the mac and cheese cups.
3. Bake the macaroni for fifteen minutes. Allow the macaroni to cool in the pan before attempting to move each cup.
4. If the mac and cheese cups do not easily come out of the pan, then gently use a butter knife to loosen them.
5. Serve and garnish with fresh parsley, if desired.
   
   Adapted from

https://www.simplystacie.net/mac-cheese-cups/