Sliver of Ice Publishing
This was a big hit in my house. Jason and I both really loved it and have made it multiple times. It’s also probably the most “it has what in it?” dish. Which makes it really fun to make for guests.
Eggplant-Almond Enchiladas Continue reading “Recipe for Eggplant-Almond Enchiladas”
I love this dish. It’s spicy and hearty. I usually make it a little thicker by adding more corn tortillas, and it makes a great dip for tortilla chips. It’s really the kind of meal I can just eat and eat.
The original recipe calls for chicken, which I just substituted for some pan-fried tofu.
Cream of Poblano Soup
Continue reading “Cream of Poblano Soup”
I’d never eaten Chiles Rellenos before, but I’m in love. This recipe is originally from Cajun Chef Ryan.
Chiles Rellenos Continue reading “Recipe Chilies Rellenos (Updated)”
I’m a big fan of Enchiladas. I grew up on my mom’s enchiladas, but now that I’m a vegetarian, I have to search for non-meat alternatives. I even held an enchilada off with her before her wedding this summer: my eggplant almond ones vs. her chicken ones. But people were scared of eggplant. Yes, it’s a purple vegetable, people, a delicious purple vegetable.
And in trying something different, I made this spinach enchilada, based on this recipe. While the original recipe was low-fat, I added a bunch of cheese and made it bad for you. But delicious. It was, however, really runny and messy to eat. When re-heating, I added rice to soak up some of the juices.
Spinach Enchiladas
Continue reading “Spinach Enchiladas”
These are extremely yummy and healthy for you. Way healthier than say nachos from a bar. This is based on a recipe from The Better Homes and Gardens: The New Cookbook. Unfortunately, I didn’t take pictures before they were devoured by me while I was watching House.
Lentil and Veggie Nachos
Continue reading “Lentil and Veggie Nachos”
These are extremely yummy and healthy for you. Way healthier than say nachos from a bar. This is based on a recipe from The Better Homes and Gardens: The New Cookbook. Unfortunately, I didn’t take pictures before they were devoured by me while I was watching House.
Lentil and Veggie Nachos
1 3/4 cups water
3/4 cup lentils, rinsed and drained
1/4 cup chopped onion
1/4 tsp salt
1/2 tsp ground cumin
tortilla chips
2 cups assorted chopped vegetables (I used tomatoes, zucchini, and carrots.)
3/4 cup (3 oz) shredded cheese (I used mozzarella.)
In a medium saucepan stir together water, lentils, onion, salt, and cumin. Bring to boil and then reduce heat. Simmer covered for 15-20 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils.
Place tortilla chips on a large baking sheet. Spread lentil mixture over tortilla chips and top with veggies and cheese. Broil 3 to 4 minutes or until the cheese melts.