Extremely Unauthentic Enchiladas


2-3 tbsp veggie oil
2 medium onions
3 cloves garlic
1 can tomato paste

Cook onion in oil until it starts to turn clear. Stir in garlic, cook 1 minute. Stir in tomato paste and 1 cup water, cumin and oregano (about 1 tbsp each, scant on the oregano) to taste. Cook until it looks like a sauce, then turn off and set aside.

1.5c shredded cheddar cheese
1 cup Greek yogurt
1 cup mozzarella cheese
.5 cup chopped kale
4-5 sliced mushrooms

Mix together.

Put about .5 cup of sauce into the bottom of a 13×9 pan.

More oil
Corn tortillas

Heat skillet with a layer of oil (3-4 tbsp?) Dip corn tortillas in oil to soften, 10-20 seconds. Pull off onto a plate, carefully roll 1-2 tbsp of filling into each tortilla. Place into the pan, using the sauce to help keep it from unrolling. A second set of hands would help, but isn’t necessary (I didn’t have one).

When the pan is full, pour the remaining sauce over the top, making sure to that all the tortilla is covered so it doesn’t dry out. I wished the sauce had been thinner, maybe add 1.5c water instead of 1.

Grate more cheese over the dish, and bake at 350F for 20 minutes or until bubbly and the cheese is melted.

I wasn’t thrilled with the sauce—it tasted like every lukewarm cafeteria enchilada ever slopped onto a lunch tray. But the filling was divine, even the extra I baked separately. This dish will be back, with a better sauce



Chocolate Banana Bread


Let’s get this clear, right up front: these are, essentially, brownies. My 3yo called them brownies, the mom of her 4yo friend said “Those look like brownies!” when she arrived to pick up her daughter. They’re brownies. But they do use up some overripe bananas (which have become a problem now that the 11m old has discovered that there are other foods).

Mine aren’t even as chocolate-y as Smitten Kitchen’s, because I ran out of cocoa powder. I only used 1/4c, and I didn’t actually add any chocolate chips. I did bake them in a 9×9 pan, because the 3yo asked if we could shape them with cookie cutters after. They were a little thick for that—only the biggest cutters worked . (I like the metal kind with plastic tops:)


Shrove Tuesday Pancakes: Dutch Apple


I love pancakes, and I love breakfast for dinner.  This is convenient, since many kinds of pancakes take too long to make for weekday-morning breakfasts. It’s National Pancake Day, and Mardi Gras/Shrove Tuesday—what better excuse to make fancy pancakes and bacon for dinner?

I found a recipe online that looked pretty good, and more-or-less followed it. I have a 12″ pan and (usually) four hungry pancake eaters, so I doubled the recipe, but shorted it 1/3c of sugar.  I also misread one instruction, and put the apples in the butter before the sugar/cinnamon/nutmeg, so I put it all on top and then stirred up the apples and re-settled them into the pan. I also used 3 Pink Lady apples, which were perfectly sweet and tart. I’d bought four, but then I’m *sure* it would have overflowed—it was *almost* too much batter for my 12″ Lodge skillet.

I did a lot of whisking, to which I credit the relatively fluffy, custardy texture:

My vanilla measurements are approximate, because I’m lazy, and have lots to spare:


I have a really well-tempered cast iron skillet, so I probably could have used only half a stick of butter for the pan, but today was not for restraint:


And it looked delicious even before baking:


Served with oven-cooked bacon, everyone was happy (except J, who was overtired and sick and whose tooth hurts. He wanted to go to bed)

Drive By Holiday Crafts Post

I spent a lot more time making things than writing about them this December, but I’m quite proud of some of them, so here’s a quick rundown:

I knit a hat for a Ravelry swap:

I knit a hat for my sister, for our first family Secret Santa:

We made mini gingerbread houses with real gingerbread (rather than gingerbread cookies) and then I made a big one, too:

I made Christmas fish ornaments for a Ravelry swap, but failed to take a picture.

I made cinnamon dough cookie ornaments, and then painted them with my Jr Assistant for stocking stuffers. She really liked signing her name on the back of them:
Cinnamon Ornaments
Cinnamon Ornaments
(I was really pleased with the baby-wearing one. That one stayed on our tree)

Savory 3 Cheese Brown Rice Pudding


Last month we had friends over and I made brown rice to go with the swordfish and veggies B made. But there was so much other great food that most of the rice went uneaten.

So, the next night, we needed a recipe to use it up. I made a savory rice pudding last week (but didn’t post about it because I forgot to take a picture) based on this recipe with frozen peas and canned tuna, and it was pretty good but there were no leftovers after feeding two adults and a preschooler, and it was a little bland.

Tonight, I started with that recipe but tripled, added spices, and mixed in ricotta and feta for more cheesy goodness.

Savory 3 Cheese Rice Pudding with mushrooms

  • 6 cups cooked brown rice
  • 9 eggs
  • 2.25 cups milk
  • two small (6 oz?) cans mushrooms
  • 1 tsp ground coriander
  • 1 tsp ground garlic
  • 1 tbsp dried onion
  • more than 1 tsp Worcestershire sauce (I didn’t use enough)
  • 1 cup ricotta cheese
  • .25 lbs feta cheese
  • 1-2 c shredded cheddar cheese, to cover
  • bread crumbs (optional)
  • Preheat the oven to 350F

    Beat the eggs and milk together in a bowl larger than a 4c Pyrex pitcher. Mix in spices.

    Put rice into a 13×9 pan. Pour egg mixture over the rice and mix in mushrooms, feta and ricotta. Cover with cheddar and lightly sprinkle with bread crumbs.

    Bake 45-60 minutes until set. Broil for the last 2-4 minutes to toast cheese

Avocado Muffins

One of my favorite little cafés, 3 Little Figs, has an avocado muffin that is surprisingly tasty. I asked them, one day, if they had a recipe. The worker said “I think it’s just a basic muffin recipe with half the butter replaced with avocado”. That’s not much of a recipe, since muffins vary a lot in fat content, but

I had just one avocado, so I scraped it out into a measuring cup to see what I had. One ripe avocado gave me 5 tablespoons of tasty green mush.

I used the “sweet and rich muffins” recipe from How to Cook Everything Vegetarian, with the following changes:

  • I doubled the recipe.
  • I replaced 5 tbsp of butter with avocado.
  • I accidentally melted part of the butter.
  • I used only 3/4c sugar instead of 1.5c

Avocado Muffins

  • 7 tbsp butter plus 1 tbsp for greasing the pan
  • One ripe avocado, about 5 tbsp
  • 3/4c sugar
  • Beat the sugar and fats together in a stand mixer.

Backup Plan Foods: Fake Lindsor Tarts


Potlucks are fraught with peril. Will others bring things my family eats? Will my offering be worthy? Or, on less good days, can I make something edible out of what is in my pantry or do I need to pay for a precut fruit bowl at the grocery store?

E has a preschool picnic today, and we are supposed to bring a fruit or dessert. I had hoped to bring banana bread muffins, but that didn’t happen: when both my kids took naps simultaneously I took one too! I regret nothing, that was the best 30 minutes ever.

But that doesn’t mean I don’t have to bring something, so I inventoried the pantry. From my 30 pizelle, and some fancy jams comes/

Fake Lindsor Tarts!

  • Pizelle, ideally unbroken
  • Fancy jam (in this case, lemon curd and fig butter)

Spread jam on a pizelle. Cover with another pizelle. If pizelle is broken, pair with unbroken cookie or give to preschooler. Serve!