Monday, April 29, 2013

Mushroom and Spinach Enchiladas


Mushrooms were on sale at our local bodega this week. I was curious if I could make mushroom spinach enchiladas. Of course, I didn't want to use cheese for richness and wanted to keep it meat free. This is what I came up with.

Ingredients
8 ounces of button mushrooms, cleaned and quartered
1 bunch of spinach, washed and dried
1/3 yellow onion, thinly sliced
1 can of green enchilada sauce (I'd usually use homemade but was out of it)
2 tbs. sour cream
Tortilla shells

Saute onions until soft. Add mushrooms and cook down, add spinach until wilted.
Add 2/3 of the can of enchilada sauce and heat through.
Turn off heat, add sour cream.
Stir until smooth.
Warm the tortilla's so they are pliable. I microwaved mine for 30 seconds. Put a few tablespoons of the mushroom filling in each shell and roll them.  
Place them on a sheet pan that has been sprayed with cooking oil.
 Bake in the oven for 10 minutes at 400 degrees. Flip them over and bake for 10 more minutes or until crispy. 
 
Serve them with reserved enchilada sauce (warmed) and whatever other topping you desire.  
These were delicious. I served them with sweet potatoes that I had peeled, cubed and seasoned with garlic powder, salt and pepper and chili powder. I roasted them until tender, about 40 minutes.
 

Thursday, April 4, 2013

Adventures in Mung Beans


I have always wanted to try sprouting. As far as I knew it involved a bunch of special equipment from the health food store. I have checked the kits out before, but never committed to the expense.  I recently found out I could sprout at home using the equipment I already had. 

Sprouted Mung Beans
1 Mason Jar
Cheese Cloth
Jar ring or rubber band
1/4 dried mung beans


Rinse dried mung beans and put in the jar. Fill the jar with water and let soak for 24 hours. Cover top of the jar with cheese cloth and secure with a jar ring or rubber band.
Drain water after initial soak.

Now, every day for 3-5 days rinse your beans by pouring water through the cheese cloth, gently swooshing and draining the water through the cloth. I sat my jar on an upside down slant so it could continue to drain if needed. Keep in a non-direct light location.

These guys sprouted within hours and after 3 days they were ready to eat. 
Before you eat them, pour them out of the jar and give them a good rinse in a colander. Discard any strange looking sprouts i.e. ones that didnt sprout or that are a different color. Put sprout on a paper towel in a container, cover and eat them within 2 weeks. 

They are really easy to grow, very delicious and super nutritious.