Huevos Rancheros Enchiladas

I often go to making stir fry if I don't know what I want to cook.  While I was browsing around for a new spin on my usual fajita stir fry I found an egg enchilada.  I thought this would be a fun new thing to try!.... This recipe turned into chaos so quickly.  It is not as simple as some of my normal ventures.  I almost threw the whole thing out and gave up.  After I cooked it all it was honestly really good but getting there was a huge mess.  

Here is what you need:

10 medium eggs

6 Tbs. water

salt and pepper to taste

1/2 cup chopped onion

1 tsp. cumin

1 1/2 cups cooked pinto beans

1 tsp minced garlic

1 cup veggie broth

1 cup cooked brown rice

1 1/2 cups salsa

1/2 shredded cheese (I used monterey jack)

Lets cook:

Whisk your eggs and water in a bowl.  Heat a skillet to medium heat. You will need a plate and paper towels ready while cooking this section.  You will pour just enough egg in your pan to make an egg crêpe.  The best way to do that is just to lower the heat a little, spray the pan with non stick spray and have a butter knife handy.  Spread the egg out and let it cook, slide the knife under the edges and try to slide the egg around.  Once cooked lay it on a plate with a paper towel over it.  You will repeat this until you have used all of your egg mixture (you should make like 9-12 depending on how thick you pour them).  Now in a skillet (it could be the same one it doesnt mater) cook the onion and cumin.  Cover them and cook for approx 3 min.  Add veggie broth, garlic, and pinto beans.  Cover and simmer 5 min, after that use a fork to mash up some of the pinto beans.  Finally add rice and  1 cup of salsa, cover this again and cook for 5 more min or until little liquid remains.  Preheat oven to 350 and coat a large baking dish with cooking spray.  Once the sauce is cooked its time to make the enchiladas.  I found the best way to roll them is to set the egg pancake in the dish, put as little or as much sauce in it as youd like and then roll. As the dish becomes more full you wont have to chase the eggs around and you can use the other enchiladas to roll them up easier.  Pour the remaining salsa on the enchiladas and sprinkle with cheese.  Bake at 350 for 15 min.

For starters I forgot the rice.  By the time I left campus and came home to cook it was around 7, I was hungry and on a mission.  I also did not have any cumin.  I have curry powder and thought that it was my cumin.  I forgot I had the curry honestly! So with those things added in my food would have been even better but that made my cooking process a little more crazy as I noticed that I was missing some key things.  Lets talk eggs.... my eggs became a hot mess.  The picture below show a beautiful enchilada that I am very proud of, an enchilada that ended up being a sandwich, and finally a scrambled enchilada.  Let the last two be an example of what you don't want.  

I would have to have the time to try this again, cook the rice, better my egg crêpe'ing skills, and generally be less chaotic.  I loved the food though.  I am glad I didn't just chuck it and go eat cereal.  I poured some hot sauce and sour cream on top and really enjoyed it.  Lesson learned: don't rush the egg crêpe.

Couscous Broccoli Bowl

Hello bloggers!

As you all know I really enjoy couscous.  I have been stealing the Vegetarian magazine from my mom and in it I found this great dish.  I was so excited to try it and it turned out beautifully!

What You Need:

Sauce:

1 1/2 Tbs. Olive Oil

1 Tbs. Tomato paste

1 Small Onion, Finely Chopped

1 Pinch Salt

2 Jarred Roasted Red Peppers, Chopped

1 Clove Garlic, Minced

1/2 tsp. Smoked Paprika

1/2 Cup Loosely Packed Parsley Leaves

1/4 Cup Blanched Almonds

1/2 Tbs. Balsamic Vinegar

Couscous and Broccoli:

1 1/2 Cups Whole-wheat Israeli Couscous

1 lb. Broccoli, Chopped

1 Tbs. Olive Oil

1 Tbs. Lemon Juice

Lets Cook:

To make the sauce: heat oil in sauce pan over medium heat-high heat. Add tomato paste, and sauté 30 seconds.  Add onion and salt, and sauté 10 min.  Add red peppers, garlic, and paprika; cook 5 min.  Transfer to food processor, and puree with parsley, almonds, and vinegar.  To make broccoli bowl: cook couscous according to package directions.  Steam broccoli 5 min or until tender. Toss with oil and lemon juice in bowl.  Divide couscous among bowls. Top with broccoli and then add 3 Tbs. sauce.

I followed the recipe pretty closely.  I forgot to get almonds but the sauce seemed fine to me with out it. I also forgot to toss the broccoli with the lemon juice and oil.  I wish I had done that because it probably would have helped balance the sauce with the broccoli.  Overall I loved the sauce!  When initially preparing it spilled some balsamic vinegar into the food processor.  That ended up making the sauce way too sour.  I added some extra spices and garlic.  After that it ended up tasting so good!  Overall I loved the recipe and  plan to make it again.  It was simple and light.  The sauce and broccoli worked so well together.  With that combo and the fluffy couscous the meal was great!