Spice it Up!

I just finished reading "Garlic and Sapphires"   What an exciting read to inspire you to "spice up" your cooking.  The author, Ruth Reichl describes food so well that you can see, smell and taste it.  You may even find yourself drooling on the pages.  I also like that she is on a journey to personal discovery.  We all are, aren't we?

This last week my husband was so happy with the food because he loves it "spicy", but not too much so.  I prepared Thai Chicken with Broccoli (frozen from the garden) and Peanut Sauce over homemade pan fried noodles.  We all loved it!

Then we had Chicken Enchiladas, the recipe is below. Steak Fajitas that were delicious.

Of course, with Valentine's Day I made Chocolate Truffles previously posted
BUT....I divided the prepared chocolate before chilling into two.

Part 1 - Add Cayenne pepper to taste.  (Yes, for reals)  Chilled, rolled into Unsweetened Cocoa powder with Cinnamon and shaped into balls.  Think ...chocolaty smooth, creamy, sweet, with a little kick of spice...mmm

Part 2 - Add a few drops of Peppermint Essential Oil. Chilled, rolled into Powdered Sugar.  Sweet, fresh minty chocolate...yummy

Enchiladas Serves 8
Many years ago I took a Mexican cooking class from a lady who had
recently moved here from Central Mexico. 
She needed a translator to teach and taught a wonderful class. 
Through the years I have adapted her recipe to our family’s tastes and ingredients that are locally available.  The cinnamon, cocoa and spices add a unique richness to the sauce 
that is unbelievably delicious!

3 tablespoons olive oil
1 to 2 tablespoons chili powder
½ teaspoon cinnamon & cumin
2 tablespoons flour
2 cups water
1 – 8 ounce can tomato sauce
1 teaspoon vinegar
2 cloves garlic, minced
1 tablespoon cocoa powder
½ teaspoon salt

In a heavy sauce pan combine oil, spices and flour.  Cook over medium heat until mixture bubbles. Add remaining ingredients and cook until slightly thickened.

2 cups cooked pinto, black beans, cooked and shredded chicken, turkey, beef, pork or seafood
1 onion, chopped
1 cup cheese, grated (cheddar, jack, pepper-jack)
2 cups fresh or frozen corn (optional)
¼ cup fresh or frozen cilantro, chopped (optional)

1 package corn tortillas
1 cup cheese, grated
½ cup olives, sliced

Grease a 9” X 13” pan.  Pour 1/3 of sauce into pan.  Warm tortillas and place 2 tablespoons filling into tortilla.  Roll up tortilla and place seam side down into pan.  Continue until all tortillas are filled and placed in pan.  Pour remaining sauce over enchiladas and top with cheese and olives.  Bake at 350’ for 30 minutes.  Garnish with chopped green onions and sour cream, if desired.

Medicinal Properties to spices listed above:

So, enjoy the health benefits, kick your cooking up a notch and add some spice to your life.


Sheila said…
Kristine, You sent me this recipe a few years ago (the enchiladas) and I make it like twice a month at least. The sauce is amazingly good. It's a good inexpensive meal, and we use what beans/meat are on hand in it. Great recipe! :)
Kristine said…
So glad you enjoy the recipe and helps stretch your food budget.
Kimberly Ann said…
The enchiladas sounds delish! By the way, I'm coming to the Victory Gardens presentation on March 6 and I hope the other local farmgirls can join me.

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