Eggplant Enchiladas, Birdeye

Tuesday, January 29, 2013



Norris and Mary Anne Cruthirds, she was Cross County's 2012
Volunteer of the Year!!  I was proud to introduce her at the
annual chamber banquet.  Mary Anne was my right arm
when I wanted to start the Bill Thomas Memorial Golf
Tournament...she was the golf brains and I did the fundraising...
she's such a hard worker, generous with her time and is a
great volunteer leader.  She loves Cross County...
Congratulations Mary Anne!!!

Martino introduced the Cross County Citizen of the Year
after me, it was Richard Hartness, who did a great job
of organizing the Historical Society's 150th birthday
week for Cross County...it was a great turn out
 at the banquet! And the featured speaker was
 hilarious, it was Walt Coleman, he's an NFL
referee...he had us laughing all night long! :)
 Monday, January 28, 2013

Did anyone see Saturday Night Live with Adam Levine?  Oh lord, I was cracking up with the opening skit and then Adam with Cameron Diaz and Jerry Seinfeld.  Hahahaha!

Okay, well here's another Terry Conlan recipe from his first cookbook Lean Star Cuisine, Regional Lowfat Cookery from Lake Austin Spa Resort.

I made this with my substitutions and black beans, it was great and freezes well.  So here goes...and for the record I've been serving a ton of recipes out of Lidia Bastianich's Italian American Kitchen cookbook that I've had for years.  I want to get less Mexican and more Italian.  We'll see how it goes, it's only been a month.  But I think you'll get lots of compliments on this recipe or at least a "Gracias".

Eggplant Enchiladas with Roasted Red Pepper Salsa

Vegetable Cooking Spray (I actually used a little olive oil too, I know, I'm bad..)
1 C. chopped onion
2 cloves garlic, minced
1/4 C. chicken broth (I just warmed up the tortillas in the microwave so I didn't use this)
1 t. Worcestershire sauce (I forgot this)
6 C. peeled cubed eggplant (I large will do)
1 C. chopped green pepper (I used a poblano)
1 C. sliced fresh mushrooms (I used drained canned, yes, I know it's not the same as fresh but it worked anyway)
2 T. chopped toasted almonds (definitely don't skip this...it's the secret ingredient in there, seriously! I toasted the almonds for 4 minutes on 450)
1 t. black pepper, I forgot this
1 C. grated low fat Monterrey Jack cheese (I used a cup of regular Colby jack)
1 T. minced parsley (I used cilantro)
12 whole wheat flour tortillas (I used corn, I've had this recipe both ways and they're good regardless)

Saute onion and garlic cook 5 minutes and then stir in eggplant, green pepper, mushrooms and Worcestershire sauce.  Cook 10-12 minutes until eggplant is soft.  Remove from heat and add remaining ingredients but just 1/2 C. cheese (but the tortillas).

Simmer a small amount of the stock and dip tortillas in individually to each side to soften (I microwaved 3-4 corn tortillas on damp paper towels).  Place a small portion of the eggplant mix and roll tightly.  Pour part of the Roasted Red Pepper Salsa in a 8 X 11 casserole dish sprayed with cooking spray, then add the enchiladas.  Top with remaining salsa then the cheese and bake 10 minutes at 350 degrees.

I served with black beans, a little chopped green onions, avocado slices and cilantro for garnish.  Yum I am telling you.  Now the salsa, you've seen it on this blog but here it comes again:

Roasted Red Pepper Salsa (with my substitutions)

2 tomatoes, charred (I only had one so I added a drained can of diced tomatoes into the blender and didn't char in the oven)
1 small onion, thickly sliced and charred
1 serrano pepper, halved, seeded and charred (I skipped this and it was fine)
1 large red bell pepper, roasted, peeled and seeded (I didn't have this and used a poblano...and since I added the can of diced, it was still a red sauce, in the past just using 2 tomatoes and a poblano will produce a green salsa which is fine but it's a rough green, just saying)
3 cloves garlic (I used roasted garlic cloves from a hummus I made earlier in the week)
2 T. cilantro
juice of 1/2 lime (I used a whole lime)
1 t. ground cumin (this is key)

To char, add fresh tomatoes, onion, serrano and bell pepper on a non-stick baking sheet and broil on 500 degrees about 10 minutes (you'll smell them when's it's getting time to take them outta there).

Combine all ingredients in a food processor (I used a blender) and process till smooth.  Yield: 1 Cup

Enchiladas and salsa:  Per 12 servings: 168 calories, 5.4 grams fat (but I added regular cheese and an avocado slice, which is good for the heart but not so much the waist, so I'd up the ante if you're counting calories)
After church Sunday, Kara and I threw a birthday party
for Harmon and Jeanie, the kids put a million candles on
the Strawberry cake Chloe and I made...

I got August in this photo and look at crazy Stella....:)

There were about 20 candles on that cake....

So to the subject of this blog post....this is the cut up, peeled
eggplant with mushrooms and peppers
The recipe calls for dipping flour tortillas in chicken broth but
I always microwave 3-4 on damp paper towels

Oh boy, delicious I tell ya!

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