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Tuesday, April 3, 2012

Enchiladas and rice and berries, oh my!

Made enchiladas tonight, using my usual technique, warmed up and re-flavored some leftover rice and made a quick strawberry shortcake from a children's book. Great night actually!

We had some leftover white rice from a weekend trip to a Japanese restaurant that I needed to use up, I put 1/4 C of water and 2 TB of butter, 2 threads of saffron and a pinch of salt into a sauce pan and then added in half of my rice and stirred it all together till it was warm and heated through then I added half a teaspoon of tomato paste and the rest of the rice (about 2 cups in all). It made a very nice side dish, flavorful but mild, perfect for enchiladas and you know it saved the rice.

I made a very nice oil and vinegar coleslaw too, nice and acidic and tangy to offset the cheesy enchiladas. I had about half a head of cabbage so I slivered it up finely and then grated some carrot, sliced some colorful bell peppers, thinly sliced half an onion and tossed it with 2 teaspoons of salt, 1 teaspoon of salt, 3 TB of red wine vinegar and about twice as much olive oil. Toss and let it sit and mingle while you make the rest of dinner.

And last but not least my favorite homemade strawberry shortcake recipe "Great-Granny's MAGNIFICENT Strawberry Shortcake" from the adorable children's book "Cook-A-Doodle-Doo" by Janet Stevens and Susan Stevens Crummel. We picked up the book on a whim one day from the library and fell in love with it's charming adaptation of the story of The Little Red Hen. Of course the kids insisted that we make the recipe the same day and it was so good it has become my go-to for shortcakes.

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