Culinary Adventures with Camilla

When I finally realized it was Cinco de Mayo , I was already home and the boys were fully-entrenched in doing homework. I really didn't want to disrupt that and go back out to the store. So, I made due with what I had for a pan of enchiladas - I had veggies. So, for the first time ever, I made onion-carrot-cabbage-zucchini enchiladas. The verdict: one said that the veggies were disconcerting; another said that these were the best enchiladas I have ever made; and one sat mute, but finished his plate. I'd say that it was a success. Ingredients Enchiladas 1 onion, peeled and diced olive oil 1/2 head cabbage, thinly sliced 3 carrots, diced 2 zucchini, diced dash of smoked paprika dash of ground cumin freshly ground sea salt freshly ground pepper 2 C cotija cheese, crumbled 2 C shredded cheese (I had a medium cheddar) corn tortillas enchilada sauce 1/2 C fresh cilantro, chopped Homemade Enchilada Sauce 2 t cornstarch dash of smoked paprika 1 C or...

2 T minced garlic 6 chicken thighs, deskinned and cubed olive oil dash of smoked paprika dash of ground cumin freshly ground sea salt freshly ground pepper 1 C chopped bok choy 1/2 C pitted kalamata olives 2 C shredded cheese (I had a medium cheddar) In a large flat-bottom pan, saute the garlic in olive oil until it browns slightly. Add chicken and cook through. Fold in the bok choy and olives. Season with spices, salt, and pepper to taste. Set aside. Homemade Enchilada Sauce 2 t cornstarch dash of smoked paprika 1 C tomato sauce 1 C organic beef broth 1 t ground cumin 1 T minced garlic Mix all of the wet ingredients in a small saucepan. Whisk in the cornstarch until there are no more lumps. Bring to a simmer and cook until desired consistency. Set aside. Preheat the oven to 350 degrees. To assemble, lay two corn tortillas in a cutting board, or plate, overlapping at one edge - to make a "longer" wrapper. Lay shredded cheese and chic...

For our Dia de los Muertos dinner, I opened up the fridge and decided to make some enchiladas with the vegetables I had in there. So, here we go: pumpkin-potato-pepper enchiladas. Easy and filling! 2 C cubed pumpkin 1 C cubed potatoes 2 red bell peppers, deseeded and thinly sliced 1 onion, diced 4 stalks of celery, sliced olive oil dash of smoked paprika dash of ground cumin freshly ground sea salt freshly ground pepper 1/2 C chopped cilantro 2 C shredded cheese (I had colby) 1 C mozzarella pearls In a large flat-bottom pan, saute the onions and celery in olive oil until they begin to turn translucent. Add the pumpkins and potatoes and cook until fork tender. Fold in the peppers and cilantro. Season with salt and pepper to taste. Set aside. Homemade Pumpkin-Enchilada Sauce 2 t cornstarch dash of smoked paprika 1 C tomato sauce 1 C organic chicken broth 1 t ground cumin 1 T minced garlic 2 T pumpkin puree Mix all of the wet ingredients in a...