Wednesday, March 30, 2011
Try to make enchiladas!
At least that was what I did. I am trying to be better about using up leftovers and remnants of food in my fridge (especially veggies). This week, I had a TON of leftovers. The sweet potatoes weren't quite ripe when I needed them to make fries so the super hard-middles got put into a tupperware with some water and into the fridge. The collard greens only came in a 2 1/2 pound bag (of which the remaining uncooked 1 pound is still currently languishing in my bottom drawer). And the butter chicken was too acidic for my tummy the night we had it (growing, annoying problem since I love tomatoes).
Hopefully this post inspires you to make over your leftovers, highlighting keynote ingredients, and making a completely different dish out of them. It is possible! And saves money! (this was made with leftovers and we got 3 meals out of this!)
What do cajun style red rice and beans and butter tofu have in common? Lots. Cajun and indian cooking have many similar ingredients to mexican cooking: jalapenos, cumin, cilantro, onion to name a few. So I got the weird idea to blend the tofu chicken mixture and adding what was needed by taste. This ended up being a can of tomatoes with habaneros, jalapenos (ok- so this ended up too spicy for me, could have done without them), chili powder, smoked paprika, cumin, and cilantro. I probably added things 3-4 times and tasted after every addition. Key lesson learned from Top Chef: Taste your food. Every time.
On tastespotting I found a few black bean sweet potato enchilada recipes, so I boiled the sweet potatoes, mashed them, and added cumin, paprika, and black beans.
Filling #1 accomplished.
I also had leftover sauted leeks and collard greens (recipe here). So again here, I added cumin and paprika.
Last, but not least (and oddly my favorite), I added similar spices to my leftover red beans.
Filling #3 accomplished.
The night before (I spend a lot of time planning food, thus the night before making), I made homemade tortillas off Pioneer Woman (recipe here). I stuffed the tortillas with a bit of cheese and the fillings (each seperate), topped with the sauce, and baked at 350 for 40 minutes (the fillings were cold and needed time to heat through).