Bean, Cheese, and Vegetable Enchiladas

The cold front finally came in. It’s deliciously cool outside, slightly rainy, and feels like autumn.

I am always excited for this kind of weather because some of my favorite meals seem to call for cold weather outside in order to enjoy them to their full potential.

With spicy undertones and creamy filling, these vegetarian enchiladas fit the bill for just this kind of evening.

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Bean, Cheese, and Vegetable Enchiladas

  • 1 onion, chopped and sauteed
  • 2 zucchinis, shredded
  • kernels from two heads of corn
  • 3 avocados, cubed
  • 2 jalapenos, seeded and minced
  • 1/4 c. cilantro, chopped
  • 1 lb sharp cheddar, shredded
  • 2 cans pinto beans, drained
  • salt to taste
  • 10-12 flour tortillas
  • olive oil

Preheat oven to 375 degrees.

IMG_0966Combine all the veggies…

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…the cheese and the beans.

IMG_0971Brush oil onto a large casserole dish. Fill tortillas generously with veggie mixture and roll tightly. Lay seam side down in casserole dish and brush with oil. Repeat with remaining tortillas, leaving room between each enchilada.

Bake at 375 degrees for 30 minutes, or until golden brown.

IMG_0973Enjoy hot from the oven!

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Celery and Heart of Palm Salad

There’s something about traveling that gets my taste buds going. I want to try everything that region has to offer and then, if it’s good, I want to go home and recreate it.

I spent 6 weeks in the Northwest this summer. I planned to eat my fill of local cherries, peaches, blueberries and other fruits Washington and Oregon have to offer, but somehow I missed the seasons for those. Regardless, we made our way to other local food shops that made up for it. Have you been to Beecher’s Handmade Cheese in Seattle?

hero_storyOh my! I think we went in three times just to try their samples. Pikes Place was chef’s heaven. I honestly can’t imagine what it’d be like to live close enough to a market place like that where you could buy everything fresh and go home to cook it for dinner. Sigh! We tried pastries at Le Panier, an authentic French bakery, and crumpets at The Crumpet Shop. Storyville got high ratings from my coffee connoisseur brother and, if we hadn’t eaten 5 breakfasts already, I would have ordered some of their amazing looking waffles. Just their logo makes me happy, but the whole place was pretty awesome.

Cup_Lifestyle__63521.1355745602.290.253As good as the food was in Seattle, it’s hard to beat my sister-in-law’s cooking at Lake Chelan. She always inspires me with her culinary prowess and her upbeat personality. The hearts of palm in this salad, along with the simple lemon dressing, are ideas I got from her.

You rarely see celery as a main ingredient – it remains constant and reliable as a base in mirepoix – but I think it deserves a little more fan fare.

Please welcome celery starring as the main character in this tangy salad!

IMG_0957Celery and Heart of Palm Salad

  • 1 head celery, sliced, including leaves
  • 2 cans heart of palm, sliced
  • zest from one lemon
  • juice from 3 lemons
  • 2 T. olive oil
  • 2 T. capers
  • 1 red jalapeno, diced
  • 1/2 t. minced fresh thyme
  • 1/2 t. sea salt
  • 1/2 t. fresh ground pepper

Toss everything together and let chill for a few hours before serving.

IMG_0960What amazing food places did you discover this summer?

 

Summer’s Dessert – Fruit Pizza

You might be surprised if I tell you that we aren’t big into Birthday cakes around here. Yes, we make them every now and then, but most of us choose something besides cake for our birthday dessert. Desserts like Rootbeer Floats, Frozen Chocolate Peanut Butter Pie, Strawberry Shortcake, or Fruit Pizza. The options are boundless, why confine it to cake???

The last person to celebrate a birthday here just didn’t care, but I knew what he wanted – something healthy, free of processed sugar, and loaded with fruit.

Because it’s summer.

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Sorry about the terrible photos. The lighting was bad and I was too lazy to take more pictures. Besides, who’s going to wait around this thing for someone to take appropriate blog post photos?

This colorful and delightful dessert sports a paleo and gluten-free crust, cream cheese hinting of orange, and your favorite seasonal (or not so seasonal) fruits. You should try it. Today.

Here’s how…

Fruit Pizza

  • 2 c. oats
  • 2 c. walnuts
  • 2 c. dates, pitted
  • 1/2 t. sea salt
  • 4 T. butter
  • 16 oz. cream cheese, softened
  • 1/2. c. Greek vanilla yogurt
  • 1/4 c. honey (or more to taste)
  • 4 drops Young Living Orange Essential Oil (or 1/2 t. orange extract)
  • 1 t. vanilla
  • fruit of your choice – I like the textural combination and colors of strawberries, mandarin oranges, kiwis and blueberries.

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Combine oats, walnuts, dates, and sea salt in a food processor and pulse until fine. Add butter and blend until combined. Form into a ball and pat out on to a pizza pan. (You may want to use parchment if you’re using a metal cookie sheet or pizza pan.)

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Bake at 350 degrees for 20 minutes. Cool completely.

Beat together cream cheese, yogurt, honey, orange oil, and vanilla. Spread over cooled crust.

Decorate with fruit. (Be sure to dry your fruit out on a paper towel to prevent sogginess.) Chill and serve.

IMG_0947The leftovers make a perfect breakfast. Just an idea…