3 Wed, 2010 § 7 Comments
Today Dave came to me with some “bad news — actually two lots of bad news — & one of good”.
It mirrored my own morning, filled with two bits of bad & one good — really good.
I will give you mine in the order I opted to get it from Dave.
I do not love chocolate in my oats. I ruined what was going to be a lovely bowl of Gingerbread Tea`d Oats [made with fragrant & flavorful gingerbread rooibos tea from SLC’s Tea Grotto] because I was tempted by the “chocolate brownie oats” fetish I have seen from time to time. I added just a tiny spoonful of cacao powder to my cooking oats. No thanks. If I want a little chocolate in the morning, I just want a little & might consider tossing in a few bits of cacao nibs or dark chocolate pieces. My oats need not drowned in chocolate muck.
Not one to waste food that’s still “ok”, I finished it. The chocolate left me feeling a bit heavy & the flavor, unsatisfied. 😦 Oh well, now I know.
I have a delicious recipe for you. I even took a couple prep photos while cooking…but…
All of the photos were accidentally deleted due to miscommunication. He didn’t mean to; he just thought I already had them. 😦 boo
Red Lentil Enchiladas with Roasted Red Pepper Sauce
- ½ C Red Lentils
Simmer in 1 C water ~20 – 30 minutes until cooked.
In a separate skillet, heat EVOO on medium heat.
- 1 small red Onion, thinly sliced
Add to skillet & cook until soft, ~2 minutes.
- 3 cloves Garlic, minced
Add & cook until fragrant.
- 2 small Jalapenos, diced
Add & cook until Jalapenos are just tender.
Now, remember that delicious roasted red pepper cream sauce Christine used for the ravioli? You can find Vegan Dad’s original recipe here. I tweaked it a bit, adding
- a touch of sea Salt
- 1 – 2 tsp Red Pepper Flakes
- a dash of Mirin cooking wine
- 1 – 2 tsp Pasta Toss herb blend [oregano, basil, sun-dried tomatoes & garlic]
I thinned out ~½ cup of the sauce with a little water & added a couple spoonfuls to the bottom of a rectangular, lightly-oiled baking dish.
Mix the cooked lentils into the vegetable skillet & lower the heat.
Add most of the sauce to the lentil mixture & stir — reserving enough to top the enchiladas — allowing it to heat through for a couple minutes on low heat.
Meanwhile prep 3 – 4 tortillas. I use Ezekiel brand sprouted tortillas, which aren’t as soft & malleable. The trick: zap them in a microwave for ~30 seconds to soften them right up.
Spoon roasted pepper-lentil mixture into each tortilla, roll up & lay in prepared baking dish.
Top with remaining sauce & choice of cheese [we used some of our leftover vegan parmesan].
Bake in a preheated 350*F oven ~10 – 15 minutes, just long enough to toast the tortillas & melt the cheese.
Flavorful & delicious. I wish I had photos.
Dave’s news went like this:
“so…the first isn’t really bad news…but a confession:
I got you a present.”
Which should I go with?
“Second: I don’t have all of your present today.”
You mean I get more presents tomorrow? So far, his “bad” isn’t all that bad. 😉
No more miscommunications leading to deleted photos.
Dave bought me my own SLR 🙂
The Nikon D60 to be precise.
Isn’t he the best?
I am absolutely spoiled,
a little guilt-ridden,
The lens will be here tomorrow…& that means bonding time with my new camera. 🙂
Do you ever feel a little guilty when someone gives you a very nice gift…just because?