Greek Panzanella

The vegetables in this were delicious and I think would have been even better with a little onion (which I didn't have.) It felt good to eat on a cool summer night outdoors with some friends and is really very easy to make, just lots of chopping. The feta cheese could easily be replaced with goat or some other crumbly cheese, but is a great addition as is. A little untraditional for Americans but for me, almost any salad without lettuce is genius.

From Smells Like Home by way of Annie:

http://annies-eats.net/2010/08/12/greek-panzanella/

Ingredients:

For the salad:

2 T. olive oil

6 C. French bread cubes (1 inch)

Kosher salt

1 cucumber, peeled, seeded and sliced ¼-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry tomatoes, halved or quartered

½ red onion, sliced thin

6 oz. crumbled feta cheese

2.5 oz. can sliced black olives, drained (I omitted these)

For the vinaigrette:

2 cloves garlic, minced

1¼ tsp. dried oregano

½ tsp. Dijon mustard

¼ C. red wine or balsamic vinegar

1 tsp. salt

½ tsp. freshly ground black pepper

1/3 cup olive oil

Directions:

1. To prepare the salad, heat the olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over medium-low heat, tossing frequently, for 5-10 minutes, until nicely browned. Remove from the heat.

2. Combine the cucumber, bell peppers, tomatoes, and red onion in a large bowl.

3. To make the vinaigrette, combine the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Whisk in the olive oil to create an emulsion.

4. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes. Mix together lightly. Set aside for 30 minutes to let the flavors blend before serving. Best if served fresh but will store one day in the fridge.

Enchiladas

I decided to make enchiladas. I am on a Mexican food kick, having escaped the dreary North-ness of Rochester and come back to the land of mangoes and strawberry. I made Bob purchase some Mexican hot chocolate at the grocery store (they have Mexican hot chocolate! and tostada shells here!) and I have been drinking it, with my Mother's almond cookies and whipped cream, like a mad woman. What a world.

It turns out that enchiladas can be found in great variety, and upon reflection, don't require a recipe. Nonetheless, I went forth in search of enchilada recipes, and considered especially these listed below:

http://www.epicurious.com/recipes/food/views/Layered-Chicken-Enchiladas-with-Tomatillo-Cilantro-Sauce-232700

http://www.epicurious.com/recipes/food/views/Garden-Vegetable-Enchiladas-5672

http://www.wordofwisdomliving.com/home/beths-vegetarian-enchiladas.html

http://www.epicurious.com/recipes/food/views/Chicken-and-Green-Olive-Enchiladas-4965

http://joeandanna.blogspot.com/2008/06/beef-enchiladas.html

In the end, I parselled together a pan of chicken and a pan of beef enchiladas, with similarities between the two, out of what I had available. Unfortunately, as it was all parselly, I don't have recorded some of the exact measurements or amounts. It mattereth not. The Robber fell head over heels for the chicken variety-- thanks in part to the secret ingredient (feta cheese!)-- and I was, perhaps, more satisfied with the beef. A lovely meal that has stretched over dinners and lunches and only now is on its last legs. I present to you:

Chicken Enchiladas

Ingredients:

12 wheat tortillas (the medium size 8 inches?)

4 chicken breasts, boiled and diced
1 cup fresh spinach leaves
2/3 diced red bell pepper
5 green onions, chopped
1 green zucchini, chopped
1 container feta cheese (4-6 oz.)
1 big old can green enchilada sauce (removed 1.5 cups for topping)
8 oz. pepper jack cheese, grated
1 can olives, minus some for topping

On top I put:

1.5 cups green enchilada sauce
4 oz. pepper jack cheese, grated
Remainder of olives
2 small tomatoes, chopped
1/3 cup chopped fresh cilantro


Directions:

1. Mix all the filling ingredients together in a big bowl. Use 1/3 to 1/2 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro.

2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.


Beef Enchiladas

Ingredients:

18 corn tortillas (smallest size 4-6 inches?)

1/3 diced red bell pepper
1/3 bag frozen corn, thawed
5 green onions, chopped
1 can black beans
8 oz. colby jack cheese, grated (use sharp cheddar in the future)
1.5 lbs. ground beef, browned and cooked with 1/2 of a chopped onion
1 big old can red (picante hot) enchilada sauce minus 1.5 cups
1 cup Mexican hot chocolate! (This was just a random add-in. So unnecessary, but why not?)

On the top I put:

1.5 cups of red enchilada sauce
4 oz. pepper jack cheese
2 chopped small tomatoes
1/3 cup chopped fresh cilantro

Directions:

1. Mix all the filling ingredients together in a big bowl. Use 1/4 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro. There was some filling left over, which we froze and hopefully can use in the future. Could also use bigger tortillas, maybe that would help use all the filling.

2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.