This list was inspired by a link posted on The Happiness Project. I love making lists and things which impose structure so I thought the exercise a good one. I found this surprisingly easy. One of my main goals was to list things that were attainable while still being items that would help me to grow and expand as a human. I admit #29 is a little far fetched; the list needed some bars set high.
Tuesday, May 13, 2008
The 30List
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5 comments:
Maybe i can help you with #30...
what kind of chicken enchiladas do you want to make? Green or red?
did you make the enchiladas for a halloween party?.... Because I have *that* recipe, and I would happily send it to you-- especially to help complete something on a happiness list.
;)
I can't remember if I made the enchiladas for a halloween party...But by *that* recipe if you mean one that was made with green chili then maybe it is The One.
I would be happy to see the recipe...
thanks!
okay here goes... this is my mom's recipe. As i am trying to write this up, i realize how often i wing this recipe, so if there are confusing parts let me know... The hubby has his mom's recipe too which is not 'creamy', and requires higher quality chile, which can be hard to come by.
Green chile Enchiladas
ingredients:
cooking oil
1 onion chopped
2-3 cloves garlic minced
8-10 roasted green chiles peeled & minced (2 chiles per person). I made this with canned when i was in japan, but of course fresh NM chiles are best ;)
1/2 to 1 tsp oregano
2 shakes of cumin
1 can cream of mushroom soup
1 can evaporated milk (can also use some half & half or light cream for a more decadent version. Or milk and cream if you don't have evaporated milk)
Grated cheese-- lots- a few cups grated maybe?. mmm..
15-18 corn tortillas
**(see notes at end for chicken versions)
>In med/large sauce pan, saute onion and garlic in a couple tablespoons oil on med heat until onions are soft/translucent.
>Stir in chiles, oregano, and cumin. Cook for just a bit (a min or two) to let flavors meld.mmm....
>Add cream of mushroom soup and evaporated milk gradually, stirring constantly.
>Allow to simmer at least 15 minutes while stirring frequently!**
> if sauce is too thick, add milk a little at a time to desired consistancy. If it gets too thin just let it simmer a bit longer.
Your basic sauce is done and now you have some options!:
For chicken enchiladas, you simply need shedded chicken. Boil chicken (breasts, parts, whole chopped up-- what have you) with 1/2 chopped onion, oregano, couple cloves garlic, and 2 bay leaves. Cover chicken with water or broth and simmer until chicken is tender and falling apart (30 min-1.5 hr? depending on chicken amnt). Remove chicken and use fork to shred apart.
**You can add some of the shredded chicken to the sauce and allow it to simmer longer, if desired. Save most or all of the chicken for the actual enchilada assembly.
Assembly options:
1.) For individual vegetarian enchiladas: Assemble by lightly frying each tortilla in oil (soft fry). Put down sauce on plate, then tortilla, sauce, cheese, tortilla and so on. 2-3 layers is good for one soul.
2.)for individual chicken enchiladas: lightly fry tortilla in oil, set on plate, put some chicken on center of tortilla, some sauce add cheese, and roll up. sauce and cheese it again on top.
You can also set these rolled enchiladas side by side in a casserole pan, smother with sauce and cheese on top, and heat in the oven until cheese melts. Maybe 300 or 350 degrees.
3.) Version 3: Lazy woman's Enchilada casserole. Add half of cheese into sauce and allow to melt. Tear 15-17 tortillas into 'chip size' pieces. Lightly saute tortilla pieces in large frying pan-- usually in 3 batches. Pieces should become soft, and never fry hard. Keep heat medium-low to reduce hard frying.
In rectangular casserole dish, layer cheesy sauce, batch of tortilla pieces, (and chicken, optionally), sauce, tortillas, chicken, etc. End with sauce, and cover the top with the other half of the shredded cheese.
Bake in 325 oven (or so) until heated through and cheese on top is melty. (if it gets too burn-y on top too quickly, cover dish with foil).
PPS. You are probably wondering how i ended up here. Long story... the hubby is in vet school now (just finished his 1st year). The other day we were wondering aloud about how you might be doing and where chama might be these days. I had heard awhile back you had gone to turkey and assumed you had probably left her with your parents. On a whim, I googled "carley chama"-- figuring it was an very long shot but what the heck. Anyhow one of the first links was a blog of your turkish friend. I couldn't believe that worked. What are the chances???? Long story short it lead eventually led me here. And what are the chances you just happen to be looking for a green chile enchilada recipe now??? Bonus: i got to see pics of little chama along the way. Is she still ok, still enjoying her gardens at your aunt's? She would really be getting on in years. I would be so happy to hear about it-- no matter what the news is.
I would send you my email address but im not sure how to do that without sending it to the world, too.
Wow. that was a long post... I hope you reach your goals, and find your perfect enchilada recipe too. ;)
-ellie
it IS you ellie! when the post said *that* recipe I thought there was no way it could be that you knew EXACTLY the one I was looking for! I am so excited! I must find a way to email you....let me work on that....
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