Ok, something you may have realized lately is that I have actually been making recipes and eating the foods I create. I think it’s all a result of this blog. Everyone else has inspired me to create things and challenge myself to fuel my body with foods that are not frozen meals and cans of soup. So for that, I thank you .
I had no intentions of making two Spanish/Mexican dishes lately, but it just turned out that way. That would explain the title of the post. Here are the two recent fiesta inspired recipes that I have made. I wish I could take credit for them, but I can’t. I can pat myself on the back for successful meals, though!
Mexican Pasta Salad (courtesy of Panera!)
2 cups small shell pasta
2 tablespoons fresh lime juice
4 tablespoons olive oil
1 clove garlic, minced
1 teaspoon salt
¼ teaspoon black pepper
½ cup fresh or chunky salsa (medium or hot)
½ red bell pepper, finely chopped
3 plum tomatoes, finely chopped
1 cup pitted black olives, coarsely chopped
1 can (15 ounces) kidney beans, rinsed and drained – I subbed black beans!
1 can (5 ounces) canned green chilies, drained – I didn’t have it!
Cook the pasta according to the directions on the package. Drain. Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady steam until incorporated. Stir in the garlic, salt, pepper, and salsa. Add the hot pasta to bowl and stir to combine. Stir in the bell pepper, tomatoes, olives, beans, chilies, and cilantro or parsley. Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.
Panera recommends serving alongside some of their breads…but I didn’t even need that! Successful meal #1!
And here’s meal #2:
Vegan Crock Pot Enchiladas (my first crock pot meal!)
1-3/4 lbs. canned crushed tomatoes in tomato purée
14 ounces chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained
Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives.
Cover and cook about 5 hours. Serve hot. This recipe serves 5 people.
This was seriously delicious. I typically think of cheese when I think of enchiladas but I didn’t even miss it. The amount of veggies in this doesn’t hurt either. You can’t go wrong with too many veggies!! The recipe recommends making your own tortillas. I attempted it and failed miserably. Back to the grocery store I went to buy pre-made ones. Any corn tortilla making suggestions?
Here’s my attempt:
Fail. I guess pretending to be a chef can only take me so far. And they weren’t kidding about the five people thing: I was full after a little piece…leftover city!
Otay, off to be productive!! Have a great Friday!!
Oh ya, and I added a recipe tab to my blog…for my benefit and yours. This way I can easily access recipes for future use, and you can find recipes, too!
Have you ever made your own tortillas? If so, teach me your ways!